Bread Machine Jalapeno Cheese Bread

I’ve been inspired lately by my bread making expertise. Ok, not really. But I have been really happy with how great my last few loaves have turned out. I make the dough in my bread machine, then roll it out, shape it, and let it rise again. Finally, into the oven and done! I’ve proven to myself too many times before that I should not make dough by hand. I let the bread machine do it. Like this jalapeno cheese bread. Not too spicy, and not too cheesy, but just right and the perfect texture for sandwiches.

I think you could substitute just about anything for the jalapenos and the cheese. Chopped roasted poblanos and pepper jack cheese would make for a great combination. As would diced green chiles (drained very well first) and Monterey jack cheese. The options are pretty much endless. Just don’t use any ingredients that are extremely moist.

Bread Machine Jalapeno Cheese Bread
Author: 
Recipe type: Bread
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
 
Ingredients
  • 1 cup warm water
  • 1 teaspoon Kosher salt
  • 2 tablespoon sugar
  • 1/2 cup cheddar cheese, diced (I used shredded)
  • 3 medium jalapenos, seeded, diced
  • 3 cups bread flour
  • 1/2 tablespoon active dry yeast
Instructions
  1. Place ingredients into your bread machine in the order listed.
  2. Select the dough cycle and let the machine do its job.
  3. Lightly flour a work surface and add the dough. Punch down to flatten.
  4. Use a rolling pin to shape the dough into a rectangle the width of your bread pan. Lightly oil the bread pan.
  5. Roll the dough up into a tight log. Seal the seam and ends tightly and transfer to your bread pan.
  6. Cover loosely with plastic wrap and place in a warm place to rise, doubling in size, about one hour.
  7. Preheat oven to 350 F.
  8. Bake bread for 30 minutes or until the bread has a nice crust on it.
  9. Remove to a wire rack to cook slightly before slicing and serving.

Slow Cooker Jalapeno Pot Roast

It’s not uncommon for me to dream of a meal the night after I’ve had it. What isn’t common is when I dream about a meal BEFORE I’ve even had it. I knew going in that this slow cooker jalapeno pot roast was going to be great. Of course, after a day in the slow cooker the meat was tender and easy to shred. And it has just the right amount of spicy kick to it. It’s definitely not a bland pot roast by any stretch of the imagination.
I set out making slow cooker jalapeno pot roast for po boy sandwiches and that’s it. As soon as I came across the recipe I knew that that’s what I was going to do. And the sandwiches came out absolutely perfect. I could’ve served the pot roast over mashed potatoes or made an open-faced sandwich or even better, used it in tacos, but I wanted a sandwich with some cool toppings like tomato and onion and lettuce to contrast the spicy beef. Perfect!

Slow Cooker Jalapeno Pot Roast
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 3 pounds chuck steak or roast
  • 1 (4 ounce) can fire-roasted jalapeno peppers, not drained
  • 1 large yellow onion, sliced thin
  • 2 cloves garlic, minced
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons apple cider vinegar
Instructions
  1. Place meat into the slow cooker.
  2. Combine remaining ingredients in a large bowl and pour over the meat.
  3. Cover and cook on low 8-10 hours.
  4. Carefully remove the meat and chop or shred as desired, then return to the slow cooker to absorb the juices.

Grilled Cornbread with Jalapeno Honey Butter

Boy, where have I been that I haven’t grilled cornbread until now? Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch. Add in spicy and sweet jalapeno honey butter and you have some fantastic tasting cornbread. I’m not sure I’ll ever eat ‘normal’ cornbread again.
I started with a big pan of already-baked thick (I used two packages of Jiffy) cornbread. You can also make muffins. You do have to be careful handling the cornbread on the grill since it will want to fall apart on you. The moister and thicker your cornbread is, the less problems you’ll have.

You can make extra of the jalapeno honey butter and keep it on hand for more than just cornbread (I recommend it on biscuits!). It’s delicious and not overwhelmingly hot.

Did you know you can also grill macaroni and cheese? It’s crazy good too!

Grilled Cornbread with Jalapeno Honey Butter
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 1 batch your favorite cornbread (I use Jiffy)
  • 1/2 cup unsalted butter
  • 1 (4 ounce) can fire-roasted jalapenos (you can substitute a finely-minced fresh jalapeno (roast it first for even more flavor) that has been seeded)
  • 2 tablespoons honey
Instructions
  1. Cook the cornbread per package instructions. You can use squares or muffins.
  2. Fire up your grill for direct cooking.
  3. Melt the butter and stir in the jalapenos and honey.
  4. Brush cornbread liberally on all sides with the butter mixture.
  5. Place onto the grill over direct heat for 3 minutes until grill marks start to appear.
  6. Carefully flip and grill on the other side.for 3 more minutes.
  7. Serve hot with any remaining butter.

Jalapeno Pimento Cheese Potato Salad

This is the potato salad I’ve been dreaming about. The one I was hoping I would find. THE ONE. Pimento cheese? A house favorite. Jalapenos? In darned near everything I make. Bacon? Ditto also in darned near everything I make. Add the three into a potato salad and you’ve got the perfect storm of flavor goodness. I could sit down with the entire bowl of this jalapeno pimento cheese potato salad and just go to town on it in one sitting. Gone. All done.
There’s no way I can think of to improve on this salad. I thought well, maybe some more jalapeno. Nope, doesn’t need it. It has just the right amount of kick. I thought well, maybe some more pimentos. Nope, doesn’t need that either. Just make it as is and enjoy it. Jalapeno pimento cheese potato salad is a thingy of beauty and flavor.

Jalapeno Pimento Cheese Potato Salad
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
 
Ingredients
  • 3 pounds Russet potatoes, peeled, diced
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 jalapenos, seeded, minced
  • 1 (4 ounce) jar pimentos drained, chopped
  • 4 green onions, chopped
  • 8 slices cooked bacon, crumbled
  • Kosher salt and freshly ground black pepper
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the potatoes and boil until just tender. Drain and let cool.
  3. Combine the remaining ingredients in a large bowl.
  4. Carefully fold in the potatoes.
  5. Refrigerate for 1 hour before serving.

Bacon Jalapeno Tots on the Char-Broil Big Easy

Oh yes, I’ve made bacon-wrapped tater tots on the Char-Broil Big Easy. Several times. And I love them. Lots. But, if you follow this blog, you know I like some kick to my tots. Hence these bacon jalapeno tots. Same concept, but with some heat. Not a whole lot, but enough to be noticed. Served with a great creamy cheese sauce that also has a bit of a kick to it.
The key to cooking bacon-wrapped tater tots on the Char-Broil Big Easy is to cook them until they just start to char. They won’t be super crispy yet. That happens after you take them out of the cooker and they cool. The bacon will crisp up as it sits.

If you don’t want to make this spicy version of bacon-wrapped tater tots, leave out the jalapeno slices and use Monterey Jack cheese in the cheese sauce. You’ll definitely still have a plate of fantastic treats.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Bacon Jalapeno Tots on the Char-Broil Big Easy
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 24 bites
 
You'll need a Bunk Bed basket for your Big Easy to cook all of these tots at once.
Ingredients
For the cheese sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups whole milk
  • 1 cup grated Pepper Jack cheese (or your favorite cheese)
For the wrapped tots
  • 1 pound sliced bacon, cut in half (you may not use all of the bacon)
  • 24 frozen tater tots, thawed
  • 3 medium jalapenos, stems and seeds removed, then cut into 24 small strips
Instructions
For the cheese sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the salt, pepper and flour and whisk for 1 minute.
  3. Slowly whisk in the milk.
  4. Bring mixture to a very low boil. Add the cheese and stir.
  5. Reduce the heat and peep warm until ready to use.
For the wrapped tots
  1. Fire up your Big Easy.
  2. Wrap a strip of jalapeno and a tot with a piece of bacon.
  3. Place seam-side down into the Big Easy basket.. Do not let the tots touch or the bacon will not cook evenly.
  4. After all of the tots are wrapped, lower the basket into your Big Easy and cook for 20 minutes or until the bacon just starts to char.
  5. Remove and let cool slightly before serving with the warm cheese sauce for dipping.

Jalapeno Onion Steak and Burger Topping

Ok, I admit it. I sometimes buy cheap steaks on sale. They make for a quick lunch. Since I work from home I can just toss them on the grill and in no time I’m chowing down. But let’s face it. Cheap steaks aren’t the same as not-cheap-steaks so I often add a bit of something to kick them up a bit. This jalapeno onion steak topping was so good I ended up making another batch to top some hamburgers later in the week. Sweet lightly-caramelized onions in a creamy sauce with just a little beat of jalapeno heat.
jalapeno-onion-steak-and-burger-toppingNext time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger (and hot dog!) topping. It’ll really crank up any grilled hot dog or smoked sausage. There’s not a tremendous amount of heat (the jalapenos mellow while they cook), so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.

Jalapeno Onion Steak and Burger Topping
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 teaspoon unsalted butter
  • 2 medium sweet onions, sliced thin
  • 2 jalapenos, sliced thin, seeds removed if desired
  • 2 garlic cloves, minced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoon sugar
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup heavy cream
  • 2 teaspoon apple cider vinegar
Instructions
  1. Melt the butter in a large skillet over medium heat.
  2. Add the onions, jalapenos, garlic, Worcestershire sauce, sugar and salt and pepper to taste.
  3. Cover and cook 15-20 minutes until the onions are softened and golden in color. Stir often.
  4. Add the heave cream and stir. Cook for 2 more minutes.
  5. Add the apple cider vinegar and season with salt and pepper to taste.
  6. Stir and serve.

 

Hawaiian ABTs

Sure, I’ve made ABTs (atomic buffalo turds) on my smoker before. They’re a great appetizer, great cook’s snack, and a great way to use up any free space you might have on your cooker when smoking ribs, pork, or whatever. These Hawaiian ABTs bring a really nice sweet twist to the classic recipe. Bacon and a bit of heat tamed by cream cheese and pineapple. Perfect!
hawaiian-abtsYou can sprinkle the ABTs with your favorite rub before placing them on your smoker if you wish, but I’d do so sparingly. You really don’t want to hide the great flavors in these little morsels.

If you by chance end up with leftover ABTs the next day, chop them fine and use them as the filling for the best grilled cheese sandwiches you’ve ever had. Or add to the tops of hot grilled burgers. You’ll thank me.

Hawaiian ABTs
Author: 
Recipe type: Appetizer
Cuisine: American
 
Ingredients
  • 12 Whole Jalapeno Peppers, sliced in half lengthwise
  • 8 Oz Cream Cheese, softened to room Temperature
  • 24 Slices Thick Cut Bacon
  • 24 Small long Pieces of Fresh Pineapple, cut to be slightly smaller than the size of the split Jalapenos
  • Several Toothpicks
Instructions
  1. Half the jalapenos leaving the stem.
  2. With a spoon scrape out the seeds and veins, then rinse with water. NOTE: It is the seeds and the white veins that are the most SPICY. Remove as much as possible to make a milder version of this if you are serving a large crowd.
  3. Fill each jalapeno half with cream cheese, making sure to not overfill past the rim.
  4. Place a slice of pineapple in each.
  5. Starting at the bottom, wrap each stuffed jalapeno with bacon, add a toothpick to hold it together.
  6. Place ABT’s on the grill, indirect heat (Coals pushed to the side, peppers placed where there are no coals under the peppers.
  7. Grill until bacon is crisp about an hour to an hour 15 minutes. They can easily be done in a oven. (Not recommended: you will lose that wonderful smoky flavor)
  8. Remove toothpicks prior to serving
  9. Serve HOT and ENJOY (Everyone always does)!

Quick Pickled Jalapeno Rings

I love when locally-grown jalapenos are at their peak. That’s the time to go grab a few pounds to make quick pickled jalapeno rings. They keep in the pantry forever, always on hand for a pizza, sandwich, salad, burger… hot dogs… everything!
Quick Pickled Jalapeno RingsYou can use this recipe for other peppers too, so go to your farmer’s market at peak pepper time and grab a variety.

Quick Pickled Jalapeno Rings
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1/2 cup water
  • 1 1/2 cups white wine vinegar
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground cumin
  • 4 whole cloves garlic, peeled
  • 8-10 large or 20 small jalapeno peppers (it’s hard to be exact here, but it’s about a pound) rinsed, and sliced into thin rings
Instructions
  1. In a nonreactive saucepan whisk together the vinegar, water, salt and cumin. Bring to a boil over high heat, stirring until the salt dissolves.
  2. Sterilize the jars and lids.
  3. Pack each pint jar tightly with sliced pepper rings and one whole garlic clove each. Leave enough room at the top so the lid rests easily on the mouth of the jar.
  4. Add the hot brine to cover the pepper rings leaving about 1/4" space at the top of each jar.
  5. Use a skewer or chopstick to poke down into the jar, freeing any air bubbles.
  6. Clean the top of the jars. Add the tops and screw on the lids.
  7. Place into a hot water bath for 15 minutes then remove.
  8. Let cool and test that the jars are sealed.
  9. Store in a cool dark place for up a year.