Bacon Wrapped Jalapeños

I made these tasty little buggers as a result of my no-heat jalapeno plants in my garden producing like crazy!

Hubs and I both really loved these – I left the original recipe’s BBQ sauce out, and I’m glad I did…we didn’t find it was needed!

And, of course….everything’s better with bacon and cheese 🙂

Bacon Wrapped Jalapenos

(Sing for Your Supper)

20 fresh jalapenos, cut in half and seeded

2 blocks of cream cheese, softened

1 cup shredded cheddar cheese

1 pound bacon, cut into thirds

bbq sauce

toothpicks

Directions

– Preheat the oven to 375 degrees F.

– In a large bowl, mix the cream cheese and cheddar cheese

– Spread some of the cheese mixture in each jalapeno half

– Wrap each piece with a slice of bacon and secure with a toothpick

– Brush with BBQ sauce, and place on a baking sheet lined with foil

– Bake for 20-30 minutes, or until bacon is nicely browned

Baked Crab and Cheese Wontons

These were delicious! I have a bit of an addiction to the crab rangoons served at Chinese restaurants, so I made these to go with my homemade chicken fried rice.…they were a perfect pairing!

These don’t taste exactly like my rangoons, but they’re just as addicting!

Baked Crab and Cheese Wontons

(Health for the Whole Self)

Makes about 20 wontons

Wonton wrappers (about 4×4” in size)
4 tbsp cream cheese, softened
6 oz. can of crab meat (4 oz. drained)
freshly ground pepper (to taste)
1/4 tsp garlic powder
1/4 cup fresh chives, finely chopped

Directions

– In a small bowl, mix together the crab, cream cheese, pepper, garlic powder, and chives.

– Dollop a heaping teaspoonful onto the center of each wonton wrapper, then wet the edges and fold into a “hat” shape (per the directions on the wonton wrapper package).

– Place the wontons on a baking sheet lined with foil or sprayed with nonstick spray. Spray the wontons liberally with more spray (I used Olive Oil spray).

– Bake at 400º for about 7 minutes, or until lightly browned.

Grilled Herb Shrimp

These were fantastic — too bad this recipe is arriving on the heels of there being basically no Gulf shrimp because of the oil issue! Sad 😦 But if you aren’t a seafood snob like I am, and don’t care where your shrimp are from — try this! 🙂

It’s delicious. And easy 😉

I served it with Parmesan risotto with peas and green beans. Delish!

Grilled Herb Shrimp

(Barefoot Contessa, by way of Pink Parsley)

2 pounds shrimp (16-20 count), peeled and deveined, but tails left on

3 cloves garlic, minced

1 medium yellow onion, minced

1/4 cup minced fresh parsley

1/4 cup minced fresh basil

1 teaspoon dry mustard

2 teaspoons Dijon mustard

1 1/2 teaspoons kosher salt

1/2 teaspoon fresh black pepper

pinch of red pepper flakes

1/4 cup olive oil

1 lemon, juiced

1/2 teaspoon sugar

Directions

– Combine all the ingredients and toss to coat the shrimp.  Allow to marinate at room temperature for 1 hour, or in the refrigerator for up to 24 hours.

Prepare grill.  Thread the shrimp on skewers, and sprinkle one side with sugar.

Grill the shrimp, sugared side down, for about 2 minutes, then flip skewers and grill until cooked through, an additional 1-2 minutes.