Betty's Happy Jalapeno Poppers Recipe

This easy New Year's Eve recipe for Betty's Baked Jalapeno Poppers is tasty and healthy and can be prepared in advance so that all you'll need to do is pop the poppers into the oven for about 15 minutes.




Ingredients (this recipe appears to make about 12 jalapeno halves)

6 nice-sized jalapeno peppers

2 slices of bacon (chopped before frying)

1/2 T extra virgin olive oil

1/4th cup mushrooms (finely chopped)

1/4th cup onions (finely chopped)

4 oz cream cheese

1/4th cup Monterey Jack cheese

1/4th cup Mozzarella cheese

Directions

Preheat oven to 350-degrees. Spray your Pyrex dish or baking sheet with cooking spray. Set aside.

Remove stem end from jalapeno, wash, slice lengthwise, remove seeds, and dry.

Fry the chopped bacon until brown and crispy. Place on paper towels to drain. Remove bacon grease from skillet and add about 1/2 tablespoon of extra virgin olive oil to pan.

Add finely chopped mushrooms and onions to heated pan and saute for a couple of minutes until onions are translucent.

Allow cooled bacon, mushrooms and onions to a large mixing bowl. Add softened cream cheese and blend together with other ingredients. Add both remaining cheeses to bowl and blend well.

Using a teaspoon, fill peppers as shown in video and place in prepared baking dish (Betty was able to fit 16 poppers in her Pyrex dish).

Bake in preheated oven for 15 minutes. Transfer to serving platter and serve with your choice of dipping sauce. Or choose from Betty's suggested sauces... chunky salsa, taco sauce, guacamole, or sour cream. I would also add sliced black olives for a contrast in color.

Always Enjoy!

6 Recipes To Jazz Up Ramen Noodles

Since I love to eat Ramen Noodles from time to time... I think that this Howcast video is informative and that the recipes are probably very tasty.

In Japan, each ramen noodle shop tries to distinguish itself by making a unique variation of the dish.

Here’s how to recreate the experience at home.

How To Jazz Up Ramen Noodles on Howcast

Your Ingredients

You will need packages of ramen noodles with seasoning packets (chicken, pork, and beef flavors)

eggs

chopped onion, carrots, and celery

fried pork chop

Alfredo sauce

soy sauce

sliced beef

mustard

chicken

Directions

Step 1: Add an egg

Egg it up! Bring the soup water to a boil. Add a chicken seasoning packet and a beaten egg and simmer until the egg is cooked. Add the noodles and cook them until tender.

Step 2: Make chicken soup

Try a chicken soup version. Bring the soup water to a boil. Add a chicken seasoning packet, chopped onion, carrots, and celery, and simmer until the vegetables are nearly cooked. Then add the noodles and cook them until tender.

Step 3: Add a fried pork chop

Try a pork addition. Cook the noodles according to the instructions, and then drain. Add a pork seasoning packet and top the noodles with a fried pork chop.

Step 4: Add Alfredo sauce

For an Italian flair, cook and drain the noodles, and then add Alfredo sauce.

Step 5: Serve with thinly sliced beef

Add punch with meat. Bring the soup water to a boil. Add beef seasoning packets, soy sauce, and thin slices of beef and simmer until the beef is cooked. Add the noodles and cook until tender.

Step 6: Add mustard and chicken

Spice it up! Brown chunks of chicken in a frying pan. Cook and drain the noodles, and then add a chicken seasoning packet, mustard, and the cooked chicken chunks.

Did you know? Ramen noodle soup was originally imported to Japan from China.

Always Enjoy!

Keith Snow's Snow Pea & Carrot Stir Fry

A simple but delicious Snow Pea & Carrot Stir Fry recipe featuring snow peas, carrots and ginger. Takes just 2 minutes to cook, a vegan’s dream.



Ingredients

2 cups fresh snow peas
1/2 cups julienned carrot
1 teaspoon fresh ginger
2 tablespoons low-sodium soy sauce
1 pinch Harvest Eating house seasoning or salt and pepper

Directions

1. Heat your wok or pan over high heat.

2. Add oil, then vegetables. cook for 1 minute.

3. Add ginger, soy sauce cook 1 more minute, no more.

Chef Snow's Note: The stir fry method requires the discipline to cook for less time than you think it needs. Crunchy vegetables are perfect.

Always Enjoy!

Paula Deen's Crab Salad Martini Recipe

Paula Deen makes this recipe for fresh Crab Salad not only tasty but also an attractive addition to your table.



Ingredients

Paula Deen Seasoned Salt (or Lawry's)
Paula Deen Lemon Pepper Seasoning (or Lawry's)
1 lb claw crabmeat, clean, picked and cooked
1 lb lump crabmeat, cleaned, picked and cooked
1 lemon, zested and juiced, plus more for dipping martini glass
2 to 3 small tomatoes, diced
2 tablespoons spicy or Dijon mustard
1 cup mayonnaise
12 to 15 fresh asparagus stalks
Paula Deen House Seasoning
crab boil seasoning (recommended: Old Bay)
lemon wedges, for garnish
olives, for garnish

Directions

In a large pot bring salted water to a boil and blanch the asparagus by placing them in boiling salted water for 1 minute, and immediately shocking them in a bowl of ice water.

Trim the very bottom of the asparagus and discard. Cut off the top 2-inches of the asparagus and set aside for garnish. Finely chop the remaining asparagus.

In a medium bowl, combine the asparagus with the mayonnaise, mustard, tomatoes, and lemon zest and lemon juice. Gently fold the crabmeat into the asparagus mixture and season to taste with Lemon Pepper Seasoning, Seasoned Salt and House Seasoning.

Using the extra lemon juice wet the rims of the martini glasses and dip them into the crab boil seasoning. Put the crab salad mixture into the prepared glasses and serve with the asparagus tops, lemon wedges, and olives as garnish.

Always Enjoy!

Tortellini Tapas - Appetizers

Laura and Annie from "The Happy Auer Show" (pronounced "happy hour") prepare this seemingly easy recipe of Tortellini Tapas (Appetizers). Although I haven't tried their recipe yet, it appears to be simple and quick, and also looks pretty tasty!



Ingredients

1 pkg Buitoni three cheese filled tortellini
1/2 cup peppercorn ranch dressing
1 egg
Contadina roasted garlic & savory spices bread crumbs
2 cups canola oil

1/2 cup peppercorn ranch dressing
1/4th cup chopped fresh cilantro (washed, stems removed, and dried)
Pace chunky mild salsa

Directions

Boil cheese tortellini according to package directions (boil gently from 7-9 minutes)

Whisk together peppercorn ranch dressing and 1 egg.

When tortellini is al dente, rinse in cold water and drain well.

Dredge well-drained tortellini in ranch mixture and set aside.

Place bread crumbs into a plate or bowl and roll each tortellini until well-crumbed.
Place rolled tortellini on baking sheet and refrigerate for 1 hour.

Place chilled tortellini in hot oil and fry about 3 minutes on each side... turning over gently with a slotted spoon.

When tortellini are golden, transfer to a paper towel lined plate to drain.

NOTE: To keep warm, place into a preheated 200-degree oven.

Dipping Sauce

Place cilantro, ranch dressing, and salsa in a bowl and mix thoroughly. Chill for about an hour before placing into attractive serving dish.

Always Enjoy!

How To Make Crispy Onion Rings Recipe

Crispy Onion Rings are soooo delicious! And they are definitely a fast food favorite. I simply cannot resist ordering them to accompany my "Sliders" which are those miniature White Castle burgers with holes in them!

Now you can make these at home for family and friends... they will be impressed! These deep-fried onion rings are guaranteed to turn out crisp on the outside but tender within. I hope you enjoy!



Step 1: You will need:

2 large onions, peeled
2-2/3 oz flour
2 T corn starch
1/2 tsp baking powder
a pinch of paprika
1/2 tsp sugar
1 egg, beaten
4-1/4 fl oz milk
2-1/8 pt vegetable oil
salt and pepper, to taste

Utensils

1 cutting board
1 knife
2 bowls
2 trays
paper towels
1 saucepan
1 slotted spoon
1 fork
1 whisk

Step 2: Preheat the oil

Before you begin making your onion rings, heat the oil over medium-high heat. Allow it to heat up hot enough to fry, but not to smoke.

Step 3: Slice the onions

As the oil is heating, cut the onions into circular slices of about 1/4-inch thick, using a large knife. Now separate them into rings and place them on a tray.

Step 4: Mix the dry ingredients

Combine the flour, corn starch, baking powder, paprika, sugar, salt and the pepper in a bowl and with a whisk, stir it together briefly.

Step 5: Combine the wet ingredients

Add the eggs to the milk and whisk together. Then pour this mixture into the dry ingredients and combine it together with your whisk until you are left with a lump free smooth batter.

Step 6: Fry

To check that the oil is hot enough to fry, carefully drop a battered onion into the hot oil. The oil should fry it lightly and take time to brown it. Therefore, the onion will be cooked through and the batter will be super crispy. Now gently dip some of the onions into the batter and coat well. Then place them into the hot oil using a fork. Let them cook in small batches, so they won't stick together. When they are fried on one side, turn them over to fry and brown on the other side. The process takes about 3 minutes. When are they are lightly golden, place onto a tray lined with kitchen paper to drain.

Step 7: Serve

Just before serving, season with some salt and serve your perfect crispy onion rings, immediately. They go very well as a side-dish with steaks and hamburgers or even as a snack all on their own.

Always Enjoy!

How To Make Spinach Phyllo Roll-Ups

This is another delicious phyllo (filo) recipe for your enjoyment. They'll make great warm appetizers for your next get-together.

Always Enjoy!

How To Make Shrimp & Mushroom Filo Turnovers

This recipe for delicate Filo canapés are stuffed with wonderful shrimp, tasty mushrooms, and garnished with fresh herbs.

Here are the ingredients for your convenience:

6 sheets filo pastry
3 ½ oz butter, melted
salt and pepper
½ oz butter
12 shrimps, cooked and chopped
4 Tbsp spinach, cooked and roughly chopped
1 garlic clove, minced
Half tsp curry powder
Half tsp paprika
1 Tbsp flour
4 Tbsp cream
1 2⁄3 oz butter
7 oz mixed mushrooms, roughly chopped
1 tsp thyme
2 Tbsp shallots, chopped
2 Tbsp parsley, chopped
1 ½ Tbsp crème fraiche

Utensils

1 chopping board
1 knife
1 brush
1 frying pan
1 baking tray
1 wooden spoon
2 bowls
2 spoons
1 damp tea towel

Always Enjoy!

Chocolate-Tipped Strawberries

These Chocolate Strawberries can be used as an appetizer or a dessert. This recipe is fun, easy to put together, and makes an excellent eye-appealing addition to your tablescape. Make sure that you thoroughly wash and dry your strawberries... moisture in chocolate changes the texture from smooth to yucky.

Always Enjoy!

How To Make Tomato Soup Recipe

This quick and easy homemade Tomato Soup recipe is great for fighting off winter colds and coughs. Or... I love my tomato soup with a grilled cheese sandwich... yum!

Here are the ingredients for your convenience:

2-7/8 lb tomatoes, chopped

2 onions, chopped

3 garlic cloves, peeled

2 T tomato puree

2-1/8 pint chicken or vegetable stock

1/3 oz butter

3 T olive oil

salt and pepper

Utensils:

1 wooden spoon

1 sieve

1 ladle

1 stick blender

1 large bowl

Always Enjoy!

How To Make Nachos Supreme

This very simple recipe for Nachos Supreme is quick to put together, inexpensive, and yummy. The only thing that I would add to make these nachos TRULY supreme is ground beef cooked with Lawry's Taco Seasoning... then you'll have an entree instead of an appetizer. I hope that you'll enjoy.

Always Enjoy!

Lobster Salad Martinis

I haven't tried this Lobster Salad Martini recipe yet but it's definitely on my to-do list. It looks festive, delicious and extremely simple to make. If you don't have the "Neely's Dry Rub" mentioned on the video, just use Old Bay Seasoning on the rim of your Martini glasses (after running a lemon along the rim so the seasoning will cling). If you try it before I get a chance... let me know that you enjoyed it by leaving a comment. I hope that you do!

Always Enjoy!

Thai Spring Rolls

Fast, easy, and delicious appetizer!

Always Enjoy!

Tomato, Mozzarella, Basil Focaccia Toast

This recipe makes an excellent appetizer for a crowd of 50 or for just one. It’s simple, it’s easy, and it’s really yummy.

I could eat about 10 of these myself. Especially while I’m reading. There is nothing better. Except if you’re reading and eating while you’re lying down in bed. Then you get crunchy crumbs all over the fresh sheets and your spouse might kick you out of the bed and ask you to eat your toast on the porch. Well what if it’s cold? What if your dog won’t even go out on the porch?

Once again, Your Smiling Chef will come to your rescue so that you don’t have to eat your toast on the porch without the dog for company. Here’s what you do:

On the evening that you plan to eat these delicious focaccia toast points, toast several pieces of regular bread separately. Crumble up the toast until you have about a quart of crumbs. Bleach them (so they’re invisible against your white crispy sheets).

Then all you have to do is sprinkle the crumbs on your spouse’s side of the bed before they get in. You lie down on your side and read your book. When they get in and start complaining about something crunchy under them that they can’t see, look at them as if they’ve lost their mind.

Tell them that they should go out on the porch and try to refresh their mind before you have to call someone. When they leave, just grab your toast, savor the taste, and read your book in peace. Simple wasn’t it?

Your Ingredients:

2 squares of herbed focaccia bread
Extra virgin olive oil
Dijon mustard
Finely shredded mozzarella cheese
2 large tomato slices (thin)
4 large basil leaves, washed
Salt and freshly ground pepper, to taste


PREHEAT oven to 400ºF.

LAY the focaccia squares on a foil-lined baking sheet

BRUSH the squares with olive oil.

SPREAD a little Dijon mustard on top.

SPRINKLE mozzarella on top.

ADD a tomato slice to each square.

ADD 2 basil leaves.

SPRINKLE a bit of salt and freshly ground pepper.

TOP with a sprinkling of mozzarella.

BAKE until lightly toasted, about 5-7 minutes and slice diagonally to make triangle points.

SERVE with homemade tomato soup and say aah!

Always Enjoy!

Fast Appetizer Recipe For Crab Rangoon

Add an Asian flair to your holiday party! Or make them for your next romantic dinner. Whatever your next occasion may be, everyone will be sure to compliment you on these bite-sized, fried dumplings filled with fresh crab meat. These delicious little treats are crunchy on the outside, but oh so creamy on the inside.

Although these are simple and easy to make, they are delightfully flavorful. These little appetizers always seem to disappear quickly, so double or triple the recipe depending on the size of your guest list. You can also make these ahead of time and store them (uncooked) in your freezer.

CRAB RANGOON (makes 12)

Your Ingredients:

1-cup (about half a pound) fresh or frozen lump crab meat, thawed, drained and flaked
8-ounces cream cheese, room temperature
1/2-tsp soy sauce
1-clove garlic, finely minced
1/3-cup scallions, finely chopped
pinch of freshly grated ginger
1 pkg wonton wrappers (about 4-inch square)
1 small bowl of water for wetting wontons
Oil for deep-frying

IN a bowl, mix together the fresh crabmeat, softened cream cheese, soy sauce, garlic, scallions and pinch of ginger.

LAY wonton wrapper in front of you on a flat surface and position it like a diamond.

ADD a heaping 1/2-teaspoon of the crab filling to the center of the wrapper.

FOLD the wonton over the filling so that it looks like a triangle.

MOISTEN the edges with a little water and as you are pressing the edges together to seal, press the excess air out of the wonton to keep the wonton from puffing up as it cooks.

FOLD each end of the triangle in toward the center of the wrap (sort of like an envelope) and leave the tips vertical while moistening the part underneath the tip and seal to the front of the wonton.

PLACE each finished Crab Rangoon under a damp paper towel to keep them from drying out while you finish the remainder.

HEAT oil in a deep fryer to approximately 350˚-375˚F.

WHEN the oil is ready, carefully add a few wontons at a time to the hot oil and cook until golden brown, turning once.

REMOVE from oil and place on paper towels to drain.

REPEAT process until all wontons have been fried.

SERVE warm with duck sauce for dipping.

Always Enjoy!

Fast Food Recipe For Guacamole

Guacamole is an appetizer or snack that’s great when served with tortillas, or as an accompaniment to any Mexican dish. I would eat this everyday if given half a chance! I hope that you will really enjoy my version of the traditional delicious recipe.

YOUR SMILING CHEF GUACAMOLE (makes about 2-1/2 cups)

6 ripe avocados
1 fresh lime, juiced
1 medium red onion, chopped
2 garlic cloves, minced
2 plum tomatoes, chopped (seeded and pulp removed)
1 small tomatillo, chopped (seeded and pulp removed)
4 tbsp fresh cilantro, finely chopped
1/2 cup sour cream
1/2 tsp chili powder
1/2 tsp cumin
salt and pepper, to taste
lettuce leaves
cherry tomatoes, halved
cilantro leaves

WASH fruit, vegetables and herbs before preparation.

PEEL and halve avocados and scoop out flesh into a bowl.

MASH avocados with a fork, leaving it a bit chunky.

ADD remaining ingredients and gently blend.

COVER with plastic wrap and chill about an hour before serving.

PLACE lettuce leaves on a decorative serving dish with your guacamole mixture toward the side. Use kitchen shears to snip bits of cilantro over top of guacamole. Arrange cilantro leaves, cherry tomato halves and tortilla chips on the other side of the serving dish.

Note: Please leave a comment below and let me know if you enjoyed my non-traditional guacamole dip.

Always Enjoy!

Healthy Fast Recipes Make Great Appetizers!

I received this recipe from one of my girlfriends, who always seems to be on a diet for the first six months of the year. I can’t quite understand it since she looks exactly the same year-round. Go figure.

Anyway, we went to a baby shower last May (during her dieting season) and she brought this really, really tasty appetizer that everyone just raved about. Although she makes her own chutney (and so can you if you're really into canning), this recipe is fantastic with a jar of mango chutney right from your grocer’s shelf. I hope you will enjoy this much simpler version!

Chicken-Mango-Chutney Cucumber Cups (about 60 bite-sized cups)

Your Ingredients:

3 cups cooked skinless and boneless chicken breast (finely chopped)
1/2 cup unpeeled apple (like Gala, Fuji or Braeburn) (washed and finely chopped)
1/2 cup chopped peanuts (no skins)
1 cup mango chutney (chopped)
6 medium seedless cucumbers (they’re called English cucumbers)
bib lettuce leaves
red and green unpeeled apple slices, washed (dip in lemon juice to keep them from oxidizing)

MIX all of the ingredients (EXCEPT the cucumbers, lettuce leaves and apple slices) in a large bowl.

WASH the cucumbers and cut the ends off.

TAKE a dinner fork and draw the tines of the fork lengthwise through the cucumber peel to score.

CUT each cucumber into 3/4" thick slices.

USING a melon baller, scoop out the center portion of each slice but DO NOT go through the bottom because you are making little cups. (I usually eat the “scoop-outs” as I go along but it isn’t a requirement) You can discard yours if you like.

FILL each little cup with your chicken-mango-chutney mixture.

PLACE bib lettuce on a white serving platter and arrange cups with apple slices interspersed.

KEEP chilled until guests arrive. I guarantee they won’t last long!

Always Enjoy!

Fast Easy Recipes For Holiday Appetizers

This holiday appetizer is simple and delicious. You’ll fall in love with this golden brown, flaky Phyllo pastry filled with warm Brie cheese and tangy fruit and nuts.

Baked Brie Wrapped in Phyllo (serves about 15)

Before the recipe, I’d like to share some tips regarding Phyllo dough or Fillo dough. It’s a super delicate pastry dough and usually comes in a box of 20 sheets. Thaw the dough in the fridge until ready to use and take out of the fridge while you are assembling your other ingredients. Make sure that your ingredients are fully assembled (including the preparation of the filling) before opening the package as it dries out very quickly and will literally crumble to the touch.

For this recipe, we will only be using 2 sheets. Be sure that you have the 1/4-cup of melted butter standing by with a pastry brush to liberally brush the sheets and the Brie. Rewrap the unused sheets and freeze according to the manufacturer’s directions.

After you have finished assembling your Brie/Fruit/Nut purse, you are going to freeze the entire thing for about 30 minutes. The freezing prevents the cheese (which is already soft) from becoming liquid during baking time. Your objective is for the pastry to puff while the cheese becomes warm and creamy.

Your Ingredients:

1 package Phyllo (Fillo) dough thawed
3 tbsp +1/4 cup melted butter (divided)
1 small chopped apple, washed (Gala, Braeburn or other firm apple)
1/2 cup sweetened dried cranberries
3 tbsp chopped pecans
1/4 cup packed brown sugar
2 tbsp apple juice
1 wheel of Brie cheese (7-8”)
1 egg beaten
Baguette French Bread slices (sliced thinly)
apple slices, washed (use lemon juice to keep them from oxidizing)
seedless grapes, washed (red and green)


ADD 3 tbsp butter to a skillet and melt. Add chopped apple, cranberries, chopped pecans, brown sugar and apple juice. Cook until apples are tender, stirring frequently (about 3 minutes). Set aside.

CUT Brie round in half horizontally. Now you have two identical rounds (sort of like a layer cake).

OPEN the package of Phyllo and remove 2 sheets. Brush the first sheet liberally with butter and place second sheet on top and brush liberally again.

LAY the sheets in a lightly buttered 9” pie pan and place the bottom half of the Brie on top of your sheets, rind side down.

BRUSH the top of the bottom half liberally with butter.

SPOON half of your apple mixture over Brie and cover the apple mixture with the top half of the Brie. Brush the top of your top half liberally with butter. Spoon the remaining apple mixture over the top half.

BUNDLE the pastry dough around the Brie and use the egg wash as a glue to pinch the top together. It should look like a purse.

BUTTER the Phyllo purse liberally and wrap the Brie filled pie plate in clear wrap and freeze for about 30 minutes.

Now, when you’re ready to bake…

PREHEAT oven to 400°F. (Oven temperatures vary so check the manufacturers temperature on the box)

REMOVE Brie purse from freezer, brush very liberally with beaten egg and bake for approximately 15-20 minutes (also look at Phyllo directions on package) or until golden brown and flaky. (Definitely keep an eye on it)

LET it cool for 5 minutes before slicing.

CENTER on an attractive small serving platter (with serving knife) and arrange the thinly sliced baguettes, apple slices and grapes around it. Voila’…deliciously beautiful!

Note: Please let me know if this recipe brought a smile to your face by leaving a comment below!

Always Enjoy!