Appetizers
Jalapeno Poppers
Ingredients:
6 jalapenos
4 oz cream cheese, room temperature
1/4 cup sharp cheddar cheese
3/4 tsp garlic powder
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
12 pieces of bacon
1/4 cup honey
Directions;
Turn oven to 400 degrees.
Line a rimmed baking sheet with foil and set a cookie rack on top.
In a medium bowl with a fork mix the cream cheese, cheese and spices together.
Cut the stem off of each jalapeno. Then cut lengthwise. Scoop the membranes and seeds out of each pepper.
Fill each pepper with cheese mixture being careful not to overfill.
Wrap one piece of bacon around each popper and secure with a toothpick if needed. (If the bacon is long you can cut in half)
Lay each popper on the rack, brush with honey and bake for 15-18 minutes until done to your liking.
Peach Salsa
Ingredients:
3 large peaches, ripe but not overly ripe, small diced
1 jalapeno, minced
4 Tbsp cilantro, chopped
1 lime, juiced
1/4 cup red onion, small diced
Directions:
Add all ingredients to a bowl. Adjust flavor by adding more of any ingredient as desired. Add kosher salt to taste.
Caramelized Onion Dip
Caramelized Onion Dip
Ingredients:
4 large yellow onions, cut in half and thinly sliced
1 Tbsp unsalted butter
2 Tbsp extra virgin olive oil
8 oz cream cheese, at room temperature
¾ cups sour cream
¾ cup mayonnaise
Kosher salt and black pepper
¼ tsp cayenne pepper
Directions:
In a large cast iron pan (or heavy bottomed pan – just NOT non-stick) melt butter and add olive oil over medium high. When hot, add sliced onions. Allow to brown and then stir every few minutes till golden brown keeping pan at a medium heat. This should take about 20 minutes.
Remove from heat and allow to cool.
In the bowl of a stand mixer add softened cream cheese, sour cream, mayonnaise, spices. Mix on low till creamy. Fold in caramelized onions. Taste and adjust for seasoning.
Serve immediately or refrigerate for up to 3 days till read to use.
Makes 3 cups
