Jalapeño Poppers
This is my favorite party dish! My favorite for any big sports game or even just to make for a weekend favorite.
Ingredients:
- 1 Pack Uncured Beacon
- 10 Jalapeños (Makes 20)
- Vegan Cream Cheese/ regular
- Vegan Cheddar Cheese ( Whole foods)
- onion Flakes
- garlic salt
- toothpicks
Steps:
Cut and pit the jalapeños, if you are making more than 2, I would for sure say to wear some disposable gloves or your hand will be on fire! Take me advice as I didn't know why my hands were on fire the first two times I made this. The worst was when I forgot and rubbed my eye. Not a good idea.
If you like spicy, leave Jalapeños as is, BUT, if you'd like a little less fire, then just soak them in a water vinegar mix ratio of 3:1 for about 30 minutes.
Pre-heat oven to 375 degrees
In an assembly line, have a set up of your cream cheese, cheese, seasonings and beacon, as well as a bake sheet with parchment paper.
Then remove your jalapeños from the water and place on a napkin to dry.
Take one half of pepper and season with garlic salt and onion flakes, place cheese, then cream cheese, top with more cheese and garlic salt and onion flakes. Take a piece of beacon and wrap entire pepper, you can cut the beacon in half but if peppers are too large then use a whole piece. Use the tooth pick to keep the beacon in place. Repeat this step for all halves, lay on parchment paper and place in oven for 25-35 minutes or until beacon is at desired crisp.
Ingredients:
- 1 Pack Uncured Beacon
- 10 Jalapeños (Makes 20)
- Vegan Cream Cheese/ regular
- Vegan Cheddar Cheese ( Whole foods)
- onion Flakes
- garlic salt
- toothpicks
Steps:
Cut and pit the jalapeños, if you are making more than 2, I would for sure say to wear some disposable gloves or your hand will be on fire! Take me advice as I didn't know why my hands were on fire the first two times I made this. The worst was when I forgot and rubbed my eye. Not a good idea.
If you like spicy, leave Jalapeños as is, BUT, if you'd like a little less fire, then just soak them in a water vinegar mix ratio of 3:1 for about 30 minutes.
Pre-heat oven to 375 degrees
In an assembly line, have a set up of your cream cheese, cheese, seasonings and beacon, as well as a bake sheet with parchment paper.
Then remove your jalapeños from the water and place on a napkin to dry.
Take one half of pepper and season with garlic salt and onion flakes, place cheese, then cream cheese, top with more cheese and garlic salt and onion flakes. Take a piece of beacon and wrap entire pepper, you can cut the beacon in half but if peppers are too large then use a whole piece. Use the tooth pick to keep the beacon in place. Repeat this step for all halves, lay on parchment paper and place in oven for 25-35 minutes or until beacon is at desired crisp.
Chips N'Guac (GF/V)
My grandma used to have this huge avocado tree in her yard and right below it was this grill, maybe thats why Im still bad a grilling till this day. Anyways, my sister's and I used to play cook with this grill and the avocado tree leaves that would fall. We'd make mud tacos with the dirt and our avocados. HAHa don't do that now! But, do enjoy this party favorite.
Ingredients:
- 2 large Hass Avocados (Sprouts has the meatiest ones)
- 1/2 cup cilantro
- 1 Lime
- 1 cube garlic
- Sea Salt
Steps:
- Cut up 2 large avocados down the center going longways, making sure to cut around the seed. Do not cut through the seed or danger might apply! ** Do NOT Throw away the seeds, these will be used to preserve.
- In large molcajete, throw in the avocado removing it from the skin. With the stone mush up the avocado into small pieces. Then throw in i cube garlic, cilantro, sea salt and squeeze in a full lime. Then with stone mush up till pudding.
- Throw back in the seeds and ready to serve with tortilla chips or pair with taquitos.
- To store, place guac in a container leaving the seeds and squeeze in more lime to keep from growing.
Ingredients:
- 2 large Hass Avocados (Sprouts has the meatiest ones)
- 1/2 cup cilantro
- 1 Lime
- 1 cube garlic
- Sea Salt
Steps:
- Cut up 2 large avocados down the center going longways, making sure to cut around the seed. Do not cut through the seed or danger might apply! ** Do NOT Throw away the seeds, these will be used to preserve.
- In large molcajete, throw in the avocado removing it from the skin. With the stone mush up the avocado into small pieces. Then throw in i cube garlic, cilantro, sea salt and squeeze in a full lime. Then with stone mush up till pudding.
- Throw back in the seeds and ready to serve with tortilla chips or pair with taquitos.
- To store, place guac in a container leaving the seeds and squeeze in more lime to keep from growing.
Deviled Eggs (GF/ VE)
Ingredients: Makes 12 servings
- 6 eggs
- 1 Tsp paprika
- 3 TBSP mustard
- Salt
- 3 Tsp Mayonnaise
- Pepper
- 3 Tsp White Wine Vinegar
- Cayenne Pepper
Steps:
In sauce pan, boil eggs and a dash of salt in water on high heat, as soon as boils, lower to medium heat. Let boil for 20 minutes.
Once eggs have boiled for 20 minutes, drain hot water and add cold water and ice if needed to the pot. Let cool off.
Once cooled, remove shell from eggs and rinse.
Cut each egg in half and carefully remove yolks from egg whites. Place all yolks in large mixing bowl.
Mush up egg yolks then add in 3 Tbsp Mustard, 3 tsp Mayonnaise, 3 tsp white wine vinegar, 1 tsp paprika, salt, pepper and mix to whip.
Place mixture in a zip lock baggy, cute one of the corners and use to evenly disperse yolk mix to center of egg whites. Serve and enjoy.
- 6 eggs
- 1 Tsp paprika
- 3 TBSP mustard
- Salt
- 3 Tsp Mayonnaise
- Pepper
- 3 Tsp White Wine Vinegar
- Cayenne Pepper
Steps:
In sauce pan, boil eggs and a dash of salt in water on high heat, as soon as boils, lower to medium heat. Let boil for 20 minutes.
Once eggs have boiled for 20 minutes, drain hot water and add cold water and ice if needed to the pot. Let cool off.
Once cooled, remove shell from eggs and rinse.
Cut each egg in half and carefully remove yolks from egg whites. Place all yolks in large mixing bowl.
Mush up egg yolks then add in 3 Tbsp Mustard, 3 tsp Mayonnaise, 3 tsp white wine vinegar, 1 tsp paprika, salt, pepper and mix to whip.
Place mixture in a zip lock baggy, cute one of the corners and use to evenly disperse yolk mix to center of egg whites. Serve and enjoy.
Beacon Wrapped Dates (GF)
If you're a fan of sweet and savory, then this is a dish for you and your guests.
Ingredients:
` Organic Medjool dates
` Miyoko‘s vegan cream cheese
` Organic bacon
` Toothpicks
Steps:
` Preheat the oven to 375°
` On one side of date make a cut and remove the seed.
` Next stuff each date with Miyoko’s vegan cream cheese or goat cheese if you are not lactose free.
` Then wrap each date shut with a slice of bacon and use a Toothpick to hold in place.
` Line a flat bake ware pan with parchment paper, then place each date on the pan.
` Bake for at least 15 to 25 minutes or until bacon is desired browned.
` Remove from heat and let sit for about five minutes then ready to enjoy.
Ingredients:
` Organic Medjool dates
` Miyoko‘s vegan cream cheese
` Organic bacon
` Toothpicks
Steps:
` Preheat the oven to 375°
` On one side of date make a cut and remove the seed.
` Next stuff each date with Miyoko’s vegan cream cheese or goat cheese if you are not lactose free.
` Then wrap each date shut with a slice of bacon and use a Toothpick to hold in place.
` Line a flat bake ware pan with parchment paper, then place each date on the pan.
` Bake for at least 15 to 25 minutes or until bacon is desired browned.
` Remove from heat and let sit for about five minutes then ready to enjoy.
Beacon Wrapped Asparagus (GF)
Ingredients:
` Organic thin asparagus
` Organic bacon
Steps:
` Preheat the oven to 375°
` Wrap each asparagus with a slice of bacon.
` Line a flat bake ware pan with parchment paper, then place each beacon covered asparagus on the pan.
` Bake for at least 15 to 25 minutes or until bacon is desired browned.
` Remove from heat and let sit for about five minutes then ready to enjoy.
Chicken Quesadillas
Ingredients: Makes 21-24 pieces
` 2 Chicken Breasts
` Taco/ Fajita Seasoning
` 1 Bell Pepper
` 1 lime
` 1 cup Cilantro
` 4 mushrooms
` Butter/ Cooking Olive/ Avo. Oil
` Mexican Shredded Cheese ( Vegan Cheddar Cheese)
` 7-8 Flour Tortillas (Ezekiel- healthy version)
Steps:
` To speed up process, I like to buy 2 chicken breasts already cooked from Ralph's or El Pollo Loco. If you're a go getter, bake chicken in the over at 375° for 18-20 minutes. Place on cooking sheet, line with butter season, place raw chicken, season, throw pieces of butter on top to keep moist. Let cool, then shred using hands when purchased or done baking, removing any bones or skin.
` Cut up Bell Pepper, cilantro, mushroom and throw into a pan to sauté on medium to high heat, Make sure to line pan with 2 TBSP butter or oil first. Then season with fajita/ taco seasoning and 1 squeezed lime juice. Stir frequently for 5-7 minutes or until browned. Add chicken at the end add a bit more seasoning and lime juice, then stir fry for one minute. Remove from heat when done.
~ Warm up tortillas, only to make soft, do not let them brown! Warm up on the stove top better yet a comal. If you do not own one, it's okay, but please take yourself out to buy one ASAP! This is one of my favorite tools to use in the kitchen. Oh and there is a specific way to clean this flat cast iron beauty. Please never place it in the dishwasher!! Always wipe off and if you must wash it, wash with soap water, place back on stop to dry then cure. However, if you do not own one you can use a large pan.
` After all tortillas are warmed, fill each but only on one half of the side to allow for folding over tortillas. Place cheese, then fajita mix then more cheese, fold tortilla in one half and place on comal or large pan, let brown. Flip to second side and let brown or until cheese has melted.
` Do this for all tortillas, and once you are done, I like to use kitchen scissors to cut two times, giving three pizza pieces for each.
` Set all in a decorative platter an pair with guacamole.
` 2 Chicken Breasts
` Taco/ Fajita Seasoning
` 1 Bell Pepper
` 1 lime
` 1 cup Cilantro
` 4 mushrooms
` Butter/ Cooking Olive/ Avo. Oil
` Mexican Shredded Cheese ( Vegan Cheddar Cheese)
` 7-8 Flour Tortillas (Ezekiel- healthy version)
Steps:
` To speed up process, I like to buy 2 chicken breasts already cooked from Ralph's or El Pollo Loco. If you're a go getter, bake chicken in the over at 375° for 18-20 minutes. Place on cooking sheet, line with butter season, place raw chicken, season, throw pieces of butter on top to keep moist. Let cool, then shred using hands when purchased or done baking, removing any bones or skin.
` Cut up Bell Pepper, cilantro, mushroom and throw into a pan to sauté on medium to high heat, Make sure to line pan with 2 TBSP butter or oil first. Then season with fajita/ taco seasoning and 1 squeezed lime juice. Stir frequently for 5-7 minutes or until browned. Add chicken at the end add a bit more seasoning and lime juice, then stir fry for one minute. Remove from heat when done.
~ Warm up tortillas, only to make soft, do not let them brown! Warm up on the stove top better yet a comal. If you do not own one, it's okay, but please take yourself out to buy one ASAP! This is one of my favorite tools to use in the kitchen. Oh and there is a specific way to clean this flat cast iron beauty. Please never place it in the dishwasher!! Always wipe off and if you must wash it, wash with soap water, place back on stop to dry then cure. However, if you do not own one you can use a large pan.
` After all tortillas are warmed, fill each but only on one half of the side to allow for folding over tortillas. Place cheese, then fajita mix then more cheese, fold tortilla in one half and place on comal or large pan, let brown. Flip to second side and let brown or until cheese has melted.
` Do this for all tortillas, and once you are done, I like to use kitchen scissors to cut two times, giving three pizza pieces for each.
` Set all in a decorative platter an pair with guacamole.
( GF ) = Gluten Free
( V ) = VEGAN
( VE ) = Vegetarian
( V ) = VEGAN
( VE ) = Vegetarian