Tag: jalapenos

Main Dishes, Recipes, Sandwiches and Wraps

Jalapeño Popper Grilled Cheese

Sarah

So, any other Call the Midwife fans out there? The season finale was last night–and oh my goodness!!! If you haven’t seen that show, you are missing out. It’s my newest love this spring–right up there with jalapeños, both of which are QUITE surprising because I never have liked medical-type shows and I certainly have NEVER been a spice kind of person. But now I crave it. Spice and midwifes. Mhmm.

Jalapeño Popper Grilled Cheese | The Pajama Chef

The inspiration behind this incredibly cheesy, gooey grilled cheese with a kick is one of my absolute favorite restaurants, Scotty’s Brewhouse. Scotty’s is an Indiana chain and if we ever move from Indiana college towns I will be so super sad because pretty much everything there is great. From their waffle fries to their burgers to their salads, I’m just in love. We ate there at the end of April for my birthday and I randomly ordered this Jalapeño Popper Grilled Cheese. Why? I have no clue–it just sounded good. And it was good. So good in fact that I craved it for days on end, and was disappointed that this, of all times, was a date where Ben agreed to SHARE our entrees. He never wants to do that, but this time… man, what timing! Last week, I finally took it upon myself to recreate it at home. Allow me to introduce you to this masterpiece….!

Jalapeño Popper Grilled Cheese | The Pajama Chef

It is basically grilled cheese to the max. EEEEK! I can’t even describe it any further except to say it’s just awesome and you need to try it, like now. Cheesy, spicy, gooey. What more do you need to know? It has four kinds of cheese–sharp cheddar, Monterrey Jack, cream cheese, AND a pub cheese spread, and it also is amped up with sweet sauteed onions, crisp bacon, and spicy jalapeños! I mean COME ON! I apologize for the excessive use of capitalization and exclamation, but what can you do when something is this amazing?! Have you ever had anything like this before? This isn’t a healthy grilled cheese at all… but you can indulge a little on a Monday. In my case, I’ll be needing it to drown my sorrows about the end of this season of Call the Midwife… but in Ben’s case, he’ll be drowning his sorrows about the fact that the show has been renewed for season three. YAY! [Oh boys and their squeamishness.] Enjoy!

P.S. SHAMELESS PLUG! Please check out and like my new blog Facebook page… pretty please with a cherry on top? And sprinkles? And jalapeños? I started the page back in 2011 but just started using it over the weekend. Ha! Thanks! 🙂

Jalapeño Popper Grilled Cheese [a TPC original, inspired by Scotty’s Brewhouse]
click to print

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1/4 cup thinly sliced Vidalia onion
  • 2 jalapeños, thinly sliced [partially deseeded if desired]
  • 4 slices whole wheat bread [or something that’s good for grilled cheese]
  • 2 tablespoons softened butter [divided]
  • 3-4 tablespoons cream cheese, softened [divided]
  • 2 ounces Monterrey Jack cheese, thinly sliced [divided]
  • 2 ounces sharp cheddar cheese, thinly sliced [divided]
  • 3-4 tablespoons cheddar cheese spread [I used Trader Joe’s pub cheese with jalapeños, but I think something like this recipe would work too]  [divided]
  • 3 slices of bacon, crisply cooked and chopped  [divided]

Directions:

In a small skillet, heat the olive oil over medium-high heat. When shimmering, add onion and jalapeños, and cook for 4-5 minutes until soft. Stir constantly, and if they start to burn, reduce heat slightly. Remove from heat and set aside.

Next, preheat grill pan or panini press–I used a panini press set on medium.

Butter one side of each piece of bread. Then assemble by spreading a layer of cream cheese on the non-buttered side of one piece of bread, topping with Monterrey Jack cheese, sharp cheddar cheese, bacon, and half of the onion/jalapeño mixture. Spread the cheddar cheese spread on the non-buttered side of another piece of bread, then place cheese spread on the onion/jalapeño mixture. This leaves the buttered sides on the outside. Repeat with remaining ingredients.

Place on grill pan/panini press for about 5-6 minutes so cheese melts and outside gets crispy. Enjoy!

Time: 20 minutes.

Yield: 2 sandwiches.

Linked up with: Weekend Potluck.

Appetizers, Recipes

SRC: Baked Jalapeno Popper-Ranch Dip

Sarah

This month for the Secret Recipe Club I was assigned Wendy’s wonderful blog, The Weekend Gourmet. As I’ve said before, numerous times, I absolutely love being part of the SRC. It’s a fun way to try new blogs and recipes and be part of a fun community. If you’ve missed my past SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog… all while keeping your assignment a secret! Everyone else posts about their secret blog the same day. It’s fabulously fun to try out new blogs. If you have a blog, definitely check it out and consider joining! I highly recommend it.

Anyway, when I first visited Wendy’s blog I was overwhelmed by the number of fabulous recipes there. Wendy is from Texas, and is as warm and welcoming as can be. I mean, how could she not be… she’s from Texas after all. Plus, she has a cat. Nice people always have cats. 🙂  I could hardly decide what to make. Peppermint White Hot Chocolate? Cranberry-Nut Caramel Popcorn? Citrus-Walnut Brown Rice Pilaf? Mmm, I wanted to make them all. In one day. What a delightful day that would have been! But I asked Ben, my chief culinary consultant what sounded good to him, and then we got to talkin’ about appetizers. Our church small group takes turns bringing snacks each week, and if left to my own devices, I would always bake something. But Ben wanted to do something different, so we settled on Jalapeno Popper Dip. But not just any Jalapeno Popper Dip… Baked Jalapeno Popper-Ranch Dip.

Baked Jalapeno Popper-Ranch Dip | The Pajama Chef

This dip is, in a word, awesome. Spicy and creamy and cheesy. Yum. In another word, addicting. It’s great hot right out of the oven [but beware… Wendy calls it hot lava right out of the oven, and I agree]… and it’s equally as good cold out of the refrigerator [ask me how I know… it’s a great 11 pm snack to finish off peppermint tea… ha!]. And in a last word, forgiving. The recipe I’ll give you will be Wendy’s, through and through… even though my version was laden with “mistakes.”

Baked Jalapeno Popper-Ranch Dip | The Pajama Chef

There were so many! I misread the recipe and put all the ranch seasoning in the cheesy mixture, instead of splitting it between the cheese and the topping. I forgot to buy the green onions so those were omitted. I accidentally used up the plain green yogurt in another recipe, so had to substitute some sour cream and mayo instead. I also rubbed jalapeno juice into some tiny cuts on my hand, which was fun. But you know what? Even with all that craziness, this dip was just SO good. It was just demolished by everyone who tried it, even an adventurous two year old. 🙂 You should totally make it for your next appetizer need… I wish I could have posted it before the Super Bowl, but alas… Ben loved it and says you can eat it anytime!

Baked Jalapeno Popper-Ranch Dip | The Pajama Chef

Enjoy, and be sure to check out Wendy’s blog for more recipe inspiration. Thanks for a great recipe, Wendy!!

Baked Jalapeno Popper-Ranch Dip [from The Weekend Gourmet]
click to print

Ingredients:

  • 8 ounces cream cheese, softened [I used Neufchâtel]
  • 6 ounces plain greek yogurt [I used 4 ounces sour cream + 2 ounces mayo]
  • 1 – 1 ounce package dry ranch dressing mix
  • 1 small can chopped jalapeno peppers, drained [I used 3 fresh jalapenos, about 1 heaping cup, and deseeded 2 of them]
  • 2 sliced green onions
  • 1 cup shredded co-jack cheese
  • 1 1/2 cups panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • olive oil 

Directions:

Preheat oven to 375 degrees. Lightly spray a shallow casserole dish [I used a 10 inch dish].

In the bowl of a stand mixer, combine cream cheese, yogurt, and half of the ranch seasoning. Mix on low until everything is combined. Scrape the sides of the bowl, then add the jalapenos, green onions, and cheese. Mix again, then spoon into prepared dish.

In a second bowl, stir together the breadcrumbs, parmesan, and the rest of the ranch seasoning. Spread on top of the cheese mixture, then spray or drizzle on olive oil.

Bake for 25-30 minutes, or until topping is golden brown and dip is bubbly. Turn dish around halfway for even browning.

Cool for 5 minutes before serving with tortilla chips.

Time: 40 minutes.

Yield: serves 10-12.

Be sure to check out other great SRC recipes here, and have a great day!

Also linked with: Weekend Potluck.

Recipes, Sides, Vegetables

Corn and Black Bean Salad

Sarah

Like many other parts of the country, this summer has been hot. From Facebook status updates to blog posts, I’ve been reminded almost daily how people simply don’t like to cook when it’s hot. It makes sense since an oven can heat up a house pretty quickly, especially if a/c isn’t your thing, and because some people lose their appetite in the heat. Well, neither of those things are really me.

I definitely like to eat at all times [and so does Ben], and I’m just not a “windows open” kinda girl [Ben is… a “windows open” kinda guy–not girl]. Maybe that will change one day when we move from an apartment to a house [started typing “hotel” there… uhh, that’s not in the plans, though my family did once live in a hotel for two weeks in between selling our old house and buying the new one… I was 8 and had fun]… since apartments have apartment size electricity bills and houses have house sized bills. But for now, I will luxuriate in our air conditioned apartment and use the oven whenever I please.

That does NOT mean though that I can’t enjoy cold dishes like this Corn and Black Bean Salad for a light meal or hearty side dish. No siree. I know that there are many version of such dishes, and this is one that my mom recently introduced me to that I have fallen in love with. The simple dressing of oil and vinegar spiked with lime and paprika really makes the dish, since the tang is the perfect pairing for the sweetness of the corn, black beans, and peppers, as well as the spiciness of the [optional] jalapeno.

I could literally eat this salad all day long… and Ben could too since there’s no onions for him to pick out! Perfection in a bowl, I say. 🙂

Corn and Black Bean Salad [from Coastal Living, July 2005]
click to print

Ingredients:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 1/2 tablespoon lime juice
  • 1 teaspoon paprika
  • 2 15 ounce cans black beans, rinsed and drained
  • 2 cups frozen whole corn, thawed
  • 1 large red or orange bell pepper, chopped
  • 2 small jalapeno peppers, minced and deseeded [optional]
  • 1/3 cup fresh cilantro, chopped
  • 1/2 teaspoon pepper
Directions:

Whisk together olive oil, vinegar, lime juice, and paprika in a large bowl. Add beans, corn, and peppers; toss well to coat. Finally, add cilantro and pepper and gently mix to incorporate.

Time: 10 minutes.

Yield: 6 cups.