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

Gnocchi Mac and Cheese

I really loved this recipe, but Dave wasn’t 100% sure about it. I think that the use of gruyere and fontina may be part of his hesitation – as we don’t normally use those cheeses in our macaroni and cheese – and I think I’d try it again with more ‘general’ cheeses, like a good cheddar and a mozzarella.

That being said, I loved it as it is – with the fancy cheese and all. Delicious! And it re-heats well 🙂

Gnocchi Mac and Cheese

(Noble Pig)

1 pound purchased or homemade gnocchi
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Basil leaves for garnish, optional

Directions

– Preheat oven to 375^o F. Prepare gnocchi according to package directions.  Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

– Melt butter in a medium saucepan over medium heat.  Stir in garlic and cook until fragrant, about 30 seconds.  Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon.  Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

– Combine Gruyere and fontina, then add by the handful to milk mixture, stirring until melted before adding the next handful.  Once all cheese is melted, season sauce with salt and pepper.

– Pour sauce over gnocchi and sprinkle with Parmigiano-Reggiano over top.  Bake gnocchi until they puff and cheese is golden and bubbly, about 25 minutes. Let gnocchi rest for 5 minutes before serving.

Herb-Rubbed Chicken with Creamy Orzo

I wasn’t 100% sold on this dish as I was cooking it — but it was a real winner! The flavors are simple, but come together beautifully. I chopped the chicken and mixed it with the orzo, but you could plate it with a whole chicken breast to make it a little fancier 🙂

Herb-Rubbed Chicken with Creamy Orzo

(Annie’s Eats)

8 oz. orzo pasta, uncooked
2 chicken breasts, butterflied into halves (4 pieces total)
Salt and pepper
2 tsp. Herbes de Provence (I made a homemade version here)
2 tbsp. olive oil
1 shallot, finely chopped (I used onion)
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, with juices
2 cups broccoli florets
½ cup heavy cream
1/3 cup freshly grated Parmesan cheese

Directions:
– Bring a saucepan of salted water to boil.  Add the orzo and cook until tender but still firm to the bite, about 10 minutes.  Drain the pasta, reserving ½ cup of the pasta water.

– Season both sides of the chicken breast halves with salt and pepper.  Sprinkle evenly with the Herbes de Provence.

– Heat the olive oil in a 12- or 14-inch skillet over medium-high heat.  Add the chicken breast halves to the pan and cook about 3 minutes per side, until golden brown.  Reduce the heat to medium, add the shallot to the pan and sauté 2-3 minutes.

– Add the garlic and sauté an additional minute, until fragrant.  Add the diced tomatoes with juices and the broccoli florets to the pan, scraping the bottom of the pan to remove any browned bits.  Bring to a boil, then reduce the heat to simmer over medium-low.  Cover and let cook until the broccoli florets are crisp-tender, about 10 minutes.

– Stir in the cooked orzo, heavy cream and Parmesan cheese.  Mix until well blended and the cheese has melted.

– If necessary, add some of the reserved pasta water to smooth out the sauce.  Season to taste with salt and pepper.

– Serve immediately.