Weekend Cooking: JALAPEÑO POPPER FOOTBALL CHEESE BALL

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This week: JALAPEÑO POPPER FOOTBALL CHEESE BALL

This is a bit late. My mom made it for the super bowl. I was still very impressed with it and thought I would include it here.

The recipe we found:

How it turned out:

Important note: My mother can’t have anything spicy, so we didn’t use Jalapeños in our rendition. It was still very yummy.

Weekend Cooking: Pulled-Pork Ring

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This Week’s Dish: Pulled-Pork Ring

Source: Delish

YIELDS: 10 SERVINGS
PREP TIME: 15 MINS
TOTAL TIME: 45 MINS

INGREDIENTS
2/3 c. barbecue sauce, plus more for serving
1 tbsp. apple cider vinegar
1 tbsp. plus 1 tsp. packed brown sugar, divided
1/2 tsp. garlic powder
1/2 tsp. crushed red pepper flakes
2 c. oven-roasted pulled pork
2 (8-oz.) tubes refrigerated Crescents rolls
1 1/2 c. Monterey Jack
1/4 medium red onion, thinly sliced
1/4 c. sliced pepperoncini peppers
2 tbsp. melted butter
Kosher salt
Freshly ground black pepper

DIRECTIONS
Preheat oven to 375°. In a large bowl, whisk together barbecue sauce, vinegar, 1 tablespoon brown sugar, garlic powder, and red pepper flakes. Add pulled pork and toss to coat completely in the sauce.
Unroll crescent rolls, separating each triangle. Arrange on baking sheet in a sunburst pattern, with pointy ends of triangles facing outward and bases of triangles overlapping.
Add cheese in an even layer at the base of the triangles, then top with pulled pork. Scatter red onions and pepperoncini over pork, then fold triangle tips over filling (there will be gaps where ingredients peek out between triangles).
In a small bowl, stir together butter and remaining brown sugar. Season with salt. Brush dough with butter mixture.
Bake until golden, 18 to 20 minutes. Serve with barbecue sauce.

Weekend Cooking: Bell Pepper Eggs

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This Week’s Dish: Eggs in red bell pepper, sweet peppers, and cheese toast

Lately I’ve gotten into experimenting new ways to make breakfast. I like routine and I like eating the same thing for the most part. I do recognize that doing things like that will get me burned out on a food quickly. So I’m trying to have a variety at the ready so that I can switch up anytime I need. I know this isn’t exactly the healthiest, but it was so delicious! My family and I enjoyed it a lot.

Weekend Cooking: Jalapeno Popper Chicken Stuffed Shells

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

Image from: Google Images

Recipe by: Gina Davis

Ingredients


1 pkg jumbo shells cooked to half done, drained and rinsed with cold water. Cover and set aside.


FILLING FOR SHELLS
2 lb ground chicken
2 Tbsp olive oil or any oil you have on hand
8 oz cream cheese, softened
salt and pepper, to taste
3 small fresh jalapenos cleaned and seeded (more or less depending on your personal taste) I used the mild fresh from my garden since my peppers were late bloomers this year. If you don’t want the heat I would take it down to 2 small)
1 c cheddar cheese, shredded
1 tsp cumin
1 tsp garlic


TOPPING FOR SHELLS
1 c cheddar cheese shredded or whatever you like
1 c Mexican blend shredded cheese or again what you like
16 oz jar of salsa (I used my home canned from my all my own garden veggies so use whatever you like here, but my salsa is more to the runny or watery side so if using jarred from store I would add about 1/4 cup water to it and mix)
sour cream
diced green onions


Directions

  1. Cook jumbo shells according to directions except remove them when half cooked. Rinse and drain then cover and set to the side.
  2. Filling: Add oil and chicken to frying pan and cook over medium to medium high heat until cooked through. Season with salt and pepper.
  3. Remove chicken and any pan drippings to a bowl. Add cream cheese mix well. Add diced jalapenos and 4 oz. of cheddar cheese, cumin, and garlic. Mix until combined.
  4. Get shells and start stuffing! If shells are sticky or dry rinse them again and then start filling them. Get them full without overdoing it because this will cause the shells to break apart. Line stuffed shells opening up, into a 9×13 or larger baking dish. (You will have a few shells leftover) Top with remaining 4 oz. of cheddar cheese. I put a little on each shell and push it into the filling a little.
    Jalapeno Popper Chicken Stuffed Shells
  5. Place into 375 degree oven for 10 mins just to melt the cheese on the shells this will keep it from floating up when you top the dish with the salsa.
  6. Remove from oven and pour 16 oz. salsa over all the shells and top with Mexican blend cheese. Cover with foil and bake for 25 mins. Remove foil and bump heat up to 425 degrees for 10 minutes more. If you like a browner cheese as we do just broil it for a few minutes keeping a close watch on it so it does not burn 🙂
  7. Let cool for at least 10 minutes before serving. Top with sour cream and chopped green onions.

Weekend Cooking: Stuffed Bell Peppers

I found this wonderful blog that has a Weekend Cooking meme. It looks like recipes are shared. I may run this a little differently. Some weeks I may share a recipe that I found that I think might be amazing (crediting where I found it of course). I also may just discuss the things I cooked during the week. I will probably go by my mood every week. I try to cook once a week and have meals on the ready during the week for when I don’t feel like cooking. Key word is try.

This Week: Stuffed Peppers

I don’t have the specific recipe that my mother used. She’s the one that made this wonderful meal. I know it has hamburger meat, cheese, rice, and onions. Quite frankly, I feel like it could have been seasoned a little more, but my mom is sensitive to seasonings. So I totally get why she made it bland. It was still delicious. She and I both feel that next time we should cut the peppers in half so the peppers cook a bit better.