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Posts Tagged ‘jalapeno’

  1. Banh Mi Sliders

    March 12, 2014 by Bake Up, Little Suzy

    Finished tray of banh mi

    Two years ago, I had never tasted Vietnamese food. And today I would “Hey, Kool Aid” through a brick wall if I thought there was a banh mi on the other side of it.

    Open Banh Mi

    What can I say? People change. As I’ve mentioned before, I’m scary allergic to bell peppers, ginger, coffee, curry, and wasabi. But (in recent months) that hasn’t stopped me from experimenting with Asian flavors I’ve never before tasted in entirely inauthentic ways!

    Close up banh mi

    This delightfully tiny, non-lethal slider version of the classic banh mi features sweet and savory pork, quick pickled vegetables, sriracha mayo, salty peanuts, and fresh cilantro on sweet Hawaiian rolls.

    Continue reading for Banh Mi Sliders recipe

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  2. Crab Cakes with Orange Aioli

    July 21, 2013 by Bake Up, Little Suzy

    The good news is my little show opens in less than two weeks and we’re right on track. The bad news is my little show opens in less than two weeks and I’m plagued with the world’s worst chest cough. For better or for worse, I’ll soon be standing in front of hundreds of people at the Illusion Theater in Minneapolis, and I’m hoping with all I’m worth that I won’t be up there honking like an agitated goose.

    Thank goodness for Air Supply’s Greatest Hits to ease my anxiety.

    Crab Cakes
    I’m comforted, too, by the memory of the last meal I prepared for Mom and Handsome Greg that I truly tasted—Crab Cakes with Orange Aioli—before cough drops became my primary source of sustenance and “mentholyptus” killed my taste buds. The crab cakes were exceptionally crabby—you could easily add more breadcrumbs and make more cakes. They were moist and flavorful with a crispy, golden crust, and the accompanying dip was a perfect balance of creamy mayo, pungent garlic, and bright, fresh orange zest.

    Continue reading for the Crab Cakes with Orange Aioli recipe

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  3. Refried Bean Crostini

    March 12, 2013 by Bake Up, Little Suzy

    My blog is having a mid-life crisis. I’m a little concerned that my blog may get a flashy, new template, buy a convertible, and start dating a much younger blog.

    See, when I first began sharing recipes from my tiny galley kitchen, I imagined my recipes would feature ingredients like fiddlehead ferns, duck confit, persimmon, and dry vermouth (Vermouth?! You can’t HANdle vermouth!).

    Beans on Toast

    And here I am, two and a half years later, blogging about refried beans on toast and wondering, what happened? Well, the truth is, a tasty, satisfying lunch that never fails to remind me of my most memorable summer happened.

    Beans on Toasts

    The summer before my junior year of high school I went on a service trip to a tiny village outside of Mexico City. Each morning we traveled in the back of a pick-up truck along the side of a mountain to our work site. After a few hours of labor, that same pick-up returned with our lunch – a tray full of crusty rolls smeared with refried beans, topped with a slice of American cheese. And it might’ve been the heat, or the hard-earned hunger, or perhaps it’s my fuzzy memory, but I’m pretty sure those simple sandwiches were better than all the fiddlehead ferns and duck confit in the world.

    And so, in a fit of gooey nostalgia, I recreated my favorite culinary memory. I toasted split club rolls and topped them with a generous dollop of refried beans dressed up with prepared salsa and cumin. A thin slice of pepper jack cheese melted over top sealed the deal.

    Continue reading for the Bean-y Crostini recipe

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  4. Top Ten Recipes of 2012

    December 30, 2012 by Bake Up, Little Suzy

    Happy Holidays, imaginary internet friends! And congratulations on surviving the end of the world. Now I’m off to Barnes and Noble to demand a refund for my Mayan wall calendar. Wish me luck!

    In the meantime, I hope you’ll take another look at the 10 most popular recipes I shared this year.

    S’mores Fried Ice Cream with Chipotle Chocolate Sauce

     

    Asparagus Lasagna Slice

    Asparagus Lasagna with Pancetta, Goat Cheese, and Lemon

     

    Baked Churros with Cinnamon Ice Cream and Dulce de Leche

     

    Loaded Baked Potato Grilled Cheese Sandwich

     

    Cinnamon Roll Grilled Cheese Sandwich

     

    Oatmeal Cream Pies

    Homemade Oatmeal Cream Pies

     

    Cookies and Milk

    Toffee Cashew Cookies

     

    pie crust crackers

    Chicken Pot Pie Soup with Pie Crust Crackers

     

    Jalapeno Popper Grilled Cheese Sandwich

    And the most popular recipe of 2012:

    Pepperoni Stuffed Chicken

    Pepperoni Stuffed Chicken Breasts

    Here’s to a delicious (and gooey) new year!


  5. Green Chile Chicken Enchiladas

    November 4, 2012 by Bake Up, Little Suzy

    Green pepper is my sworn enemy.

    The conniving nightshade sneaks into salsa, it prowls in pasta, and it lurks in jambalaya, waiting to make its deadly move. Just one bite of a bell pepper and I’m a pathetic wheezing heap, my lips swollen like a Hollywood collagen job gone terribly wrong.

    For years I avoided green salsa in every Mexican restaurant, for fear that the lovely olive color might be enhanced by the scoundrel bell pepper. And as a sad consequence, I never tasted the delightful tang of tomatillos.

    Until now. I made this recipe for Mom and Handsome Greg, and instantly fell madly in love with the tart tomatillo sauce warmed through with a healthy teaspoon of smoky cumin. I filled corn tortillas with a luxurious and creamy chicken mixture, then doused them with the silky tomatillo sauce and topped them with a generous handful of gooey cheese.

    Next time I make this dish I’ll use white cheddar – the orange cheese with the green salsa was a little off-putting. Otherwise it was perfect.

    Continue reading for the Green Chile Chicken Enchiladas recipe

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  6. Spicy Apricot and Bacon
     Grilled Cheese Sandwich

    April 27, 2012 by Bake Up, Little Suzy

    In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

    I think you’ll remember this sandwich’s delightful cousin, the Candied Dijon Bacon Grilled Cheese with Pickled Jalapenos. The two share a number of common features – they’re sweet, spicy, smoky, and salty.

    But today’s creation provides a very important advantage: since you’re not coating the bacon, it takes less time to prepare, and you can make with the eating sooner. Everybody wins!

    For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

    Continue reading for the Spicy Apricot and Bacon Grilled Cheese Sandwich recipe

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  7. Candied Dijon Bacon Grilled Cheese
     with Pickled Jalapenos

    April 17, 2012 by Bake Up, Little Suzy

    In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

    Oh my god I’m full. My hair is full. My eyelashes are full.

    It’s probably best to share this one with a friend – one whom you love VERY, VERY MUCH – because it’s quite rich. Don’t get me wrong, it’s magically delicious, but it’s really heavy.

    Expect an explosion of flavors – spicy, sweet, salty, tangy, with a tiny bit of char on the tips of the bacon.

    I originally planned to use cheddar rather than provolone, and it was a good thing I didn’t. There’s SO much flavor in the other ingredients. An assertive cheese might’ve been too much.

    The brown sugar and Dijon melts a bit into the cheese, creating a delightfully sticky, messy sauce.

    I’m only sharing this sandwich with you because I love you.

    For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

    Continue reading for the Candied Dijon Bacon Grilled Cheese with Pickled Jalapeno recipe

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  8. Jalapeno Popper Grilled Cheese Sandwich

    April 8, 2012 by Bake Up, Little Suzy

    In honor of National Grilled Cheese Month, I’m posting a different grilled cheese sandwich every single day through the month of April. You’re welcome.

    Bar. Food. Nirvana.

    This sandwich tastes just like a jalapeno popper should — spicy, smoky, tangy, fried. CRONCH through the buttery toast like crispy breading on the outside, into the creamy filling, with meaty bacon, gooey cheddar, and bright, acidic pops of pickled jalapenos. And then have a beer.

    For general grilled cheese tips, visit the inaugural grilled cheese sandwich post.

    5.0 from 4 reviews

    Jalapeno Popper Grilled Cheese Sandwich
    Author: 
    Recipe type: Sandwich
    Prep time: 
    Cook time: 
    Total time: 
    Servings: 1
     
    CRONCH through the buttery toast like crispy breading on the outside, into the creamy filling, with meaty bacon, gooey cheddar, and bright, acidic pops of pickled jalapenos. And then have a beer.
    Ingredients
    • 2 slices white bread
    • Butter
    • 3 slices bacon, cooked
    • 2 slices Cheddar cheese
    • 1 ounce cream cheese
    • 1 teaspoon green onions, chopped
    • 5 slices pickled jalapeno, chopped
    Instructions
    1. Combine cream cheese, green onions, and jalapenos in small bowl. Mix until smooth.
    2. Top each slice of bread with cheddar cheese.
    3. Spread cheese mixture on one slice of cheddar.
    4. Top with bacon.
    5. Close it up and butter the outsides of the bread.
    6. Griddle on medium-high heat until the cheese is melted and the bread is golden brown.

     


  9. Corn and Bacon Empanadas
     with Orange-Infused Honey Drizzle

    March 19, 2012 by Bake Up, Little Suzy

    Big news, imaginary internet people: I’m having the best week ever!

    After eight long months of unemployment, as of this morning I have a job.

    I’m the newest member of the marketing team at Free Spirit Publishing, and I couldn’t be happier about it. Everyone I’ve met there over the course of the three (count ‘em, three!) interviews feels like a friend already, and they (we!) do really important work – publishing books on positive youth development and resources for kids and teens.

    I start in two weeks, so I guess I’d better get used to waking up before Days of Our Lives.

    And there’s another reason I’m on cloud nine these days. I made an Argentinian-inspired dinner for Mom and Handsome Greg on Saturday night, and the corn empanadas with orange-infused honey were – gosh, can I even say it? – the best thing I’ve ever made.

    I don’t like to play favorites, and that’s a really big thing to say, but these empanadas with their sweet, sticky sauce deserve the accolades.

    The combination of flavors and textures – sweet, succulent corn, biting peppers and onions, salty bacon, gooey cheese, bright cilantro, crispy fried dough, and floral, citrusy honey – absolutely warrants my blatant abuse of tired adjectives.

    There was much more orange honey than needed for the 12 empanadas, and it’s been a treat finding other things (besides a spoon) off of which to lick it. For starters, Mom’s popovers:

    Continue reading for the recipe for Corn and Bacon Empanadas with Orange-Infused Honey Drizzle

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  10. Scallops with Pineapple and Cucumber Salsa

    February 19, 2012 by Bake Up, Little Suzy

    Do you want the good news or the bad news?

    The good news is my little theater company won a spot in the Minnesota Fringe Festival again this year! We’ve got a great show in the works – a musical revue of songs about growing up.

    The bad news is we may not be able to do the show at all. Normally I fund the show myself out of my sorry-ass checking account. Times being the way they are, that’s not a possibility this year. My theatrical co-conspirators and I are planning to put up a fund-raising page on Kickstarter.com, and hopefully we’ll be able to raise the money we need by the Fringe withdrawal deadline in mid-March.

    And so, in the coming months you might find cheap and easy casseroles and sandwiches in my galley kitchen as I prepare and scrimp and save for the festival. Hopefully this beautiful and elegant appetizer recipe will tide you over until I can get back to cooking hard-core.

    Cucumber Pineapple Salsa

    This scallop dish started off the final schmancy-town dinner I made for Mom and Handsome Greg before I threw myself into Fringe last year. Wonton skins are fried and shaped into crispy bowls to carry the seared scallops and spicy-sweet pineapple and cucumber salsa.

    Continue reading for the Scallops with Pineapple and Cucumber Salsa recipe

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