Before I write my recipe I want to say a few words and vent a little bit.
I am feeling a bit blue today-my betta fish passed away yesterday evening. He was three and a half years old and had made the move from Houston with us. RIP my little friend. Some may think that fish do not have feelings but I have had quite a few bettas and they are very sociable. A few years ago I became the owner of four (4) bettas after visiting the Walmart pet department to buy dog food. As I proceeded down the aisle I saw the sad display of bettas for sale some of which were already dead. They were in tiny cups and barely visible through the murky water. Being an animal lover it really, really infuriated me. I confronted the manager (loudly) and was told that the situation would be corrected. immediately. I didn’t get a wink of sleep that night and first thing the next morning I was in my truck returning to Walmart to check on the fish. NOTHING HAD BEEN DONE. There were at least twelve on the shelf—-I left with the four that were in the worst shape. If you know anything about bettas you know that they need their own space sooooo-I had to acquire four bowls, rocks, some decorations (to brighten their new home) and food. For a long time I had four bowls in my kitchen window. Two years later there were only two left and those two (Johnny and June) made the move with us. June passed away a couple of months ago and it was Johnny who passed last night. I no longer shop at Walmart stores that sell fish. This company should not be responsible for the care and well-being of living creatures OF ANY KIND, even plants (because they stink at taking care of those too).. Well….that is my vent for the day. Whew!
It has turned out to be a beautiful day. It’s too windy for kayaking so maybe tomorrow we will be able to get out on the water. My husband had some things he needed to do today so I spent the morning moving rocks, working in the yard and cooking some food for the weekend. I went to the store first thing to avoid the crowds and picked up the things I needed to make jalapeno poppers. I normally just stuff them with cream cheese but decided that making a ranch flavored cream cheese filling would be better since we dip them in ranch or sour cream anyway. This way we won’t need to dip into those extra calories.
You will need:
- 8 large jalapeno peppers
- 1 8 oz. package cream cheese, softened (I used low-fat)
- 8 slices bacon, thin spliced (I used low sodium)
- 1/3 cup green onions, chopped
- 1 teaspoon lime juice
- 1 teaspoon dill
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Cut a lengthwise slit in the jalapenos and boil in salted water until tender. I have found that this allows some of the heat to escape the peppers and give them a better flavor. Remove the peppers from the water and scoop out the seeds. A small melon ball scoop works really well for this task. Use a paper towel and blot the inside of the pepper to remove any excess water. Now–to make the filling mix the softened cream cheese, chives, lime juice and spices in a small bowl and stuff into peppers. I like to stuff ours really full 🙂 Grab a slice of bacon and stretch slightly to increase length. Start at the small end of the pepper and wrap pepper completely. Secure bacon with a toothpick. They are essentially ready to grill however I like to freeze them before broiling or grilling. The reason I do this is so that the bacon can get crispy without giving the filling opportunity to sneak out as much.
I also made two fried pies using leftover egg roll wrappers, filled them with a mixture of chopped cherries, almonds, agave and cinnamon. The dipping sauce I made from crema, agave and cinnamon. They were good but could still be tweaked to be better. I am thinking….cream cheeeese and possible cooking the cherries beforehand with the nuts and spice.
Have a great Saturday!