Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness. It’s also perfect for a get-together since it makes a pretty good size batch. You can halve it if you need, or double it for an even bigger crowd.
You can leave out the jalapenos, but I think you’ll want to add something in place of it, like minced sweet onion. Don’t go crazy with it, but you need just a little something for a little bite in this slow cooked jalapeno corn.
Although I slow cooked the corn in my oven, you can also cook it on a grill or even a smoker. Just keep your temperature around 250 F and the corn will come out delicious.
Ah, glorious sweet corn. It makes me happy whenever corn is in season. I love it any way you can cook it. This slow cooked jalapeno corn version adds a bit of heat (though really, it’s quite tame) from jalapenos, and tremendous creamy sweetness.
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, like this bread machine jalapeno cheese bread. 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 in your bread machine jalapeno cheddar bread. 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.
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, like this bread machine jalapeno cheese bread.
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!
If you can’t find fire-roasted jalapenos just use the canned ones. Or substitute fresh jalapenos, roasted on a grill then chopped.
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.
Boy, where have I been that I haven’t grilled cornbread with jalapeno honey butter until now? I gotta get out more! 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 when you make this grilled cornbread with jalapeno honey butter.
You can make extra of the jalapeno honey butter and keep it on hand for more than just cornbread (I recommend it on biscuits, and it’s also fantastic on English muffins!). It’s delicious and not overwhelmingly hot. For a little more mellow pepper flavor, try my grilled cornbread with Hatch chili honey butter. My chipotle cornbread recipe also works well on the grill.
Boy, where have I been that I haven’t grilled cornbread with jalapeno honey butter until now? Grilling adds a nice lightly smoky flavor, but more importantly it adds a terrific crunch.
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? Bacon? In darned near everything I make. Add the three together to make jalapeno pimento cheese potato salad and you’ve got the perfect storm of flavor goodness.
I could sit down with the entire bowl of this salad and just go to town on it in one sitting. Gone. All done.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
There’s no way I can think of to improve on this jalapeno pimento cheese potato salad. You could add some more jalapeno but it really doesn’t need it since there’s just the right amount of kick. You could add some more pimentos. But, nope, it doesn’t need that either. Just make it as is and enjoy it. This salad is a thingy of beauty and flavor. If you prefer your potato salad with a little less kick just fold my easy pimento cheese in with the potatoes.
Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.
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 on the Char-Broil Big Easy. 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.
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.
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 and burger 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 and a slight vinegary tang.
Next time I cook up some hot dogs I’m going to make another batch of this jalapeno onion steak and burger topping. It’ll really crank up anything grilled, from hot dogs to smoked sausages to burgers to grilled chicken sandwiches, too! There’s not a tremendous amount of heat, so don’t be afraid that the topping is too hot. It’s quite mellow and packed with great flavor.
You don’t have to make these ‘spicy’. Instead, you can substitute other non-hot peppers. Sliced green bell pepper or poblanos will still add wonderful pepper flavor without adding the heat.
Sure, I’ve made ABTs (atomic buffalo turds) on my smoker before. They’re a great appetizer, and a great cook’s snack, and also a great way to use up any free space you might have on your cooker when smoking ribs, pork, chicken or whatever. These Hawaiian ABTs bring a really nice sweet twist to the classic recipe for ABTs. Bacon and a bit of heat tamed by cream cheese and pineapple make for a can’t-get-enough treat. Perfect!
You can sprinkle the Hawaiian 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. A little extra heat wouldn’t hurt, but I emphasize ‘little’. Go easy on it.
I recommend that you use a grill basket when making this dish. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
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.
24pineapplecut to be slightly smaller than the size of the split Jalapenos
Instructions
Half the jalapenos leaving the stem.
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.
Fill each jalapeno half with cream cheese, making sure to not overfill past the rim.
Place a slice of pineapple in each.
Starting at the bottom, wrap each stuffed jalapeno with bacon, add a toothpick to hold it together.
Place ABT’s on the grill, indirect heat (Coals pushed to the side, peppers placed where there are no coals under the peppers.
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)
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!
You can use this same recipe for quick-pickled jalapeno rings for other types of peppers too, so go to your farmer’s market at peak pepper time and grab a variety. I try to grow peppers in our yard but often something comes along and steals them. I suspect that it’s the raccoons.
8-10large jalapeno peppersit’s hard to be exact here, but it’s about a pound rinsed, and sliced into thin rings. For smaller rings, use about 20 small jalapenos
Instructions
In a nonreactive saucepan whisk together the vinegar, water, salt and cumin. Bring to a boil over high heat, stirring until the salt dissolves.
Sterilize the jars and lids.
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.
Add the hot brine to cover the pepper rings leaving about 1/4″ space at the top of each jar.
Use a skewer or chopstick to poke down into the jar, freeing any air bubbles.
Clean the top of the jars. Add the tops and screw on the lids.
Place into a hot water bath for 15 minutes then remove.
You could put boring ketchup on your hamburger. Or maybe some mayonnaise. You could slather on some Thousand Island dressing. Or, you could just skip all that and go with big flavor. Bold flavor. And kick. 18000 Island Dressing is truly 18 times more flavorful than the classic. There’s nothing boring about it, thanks to a healthy dose of chopped jalapenos. Anywhere you used the ‘boring’ stuff, grab some of this instead.
18000 Island Dressing isn’t just for burgers either. It’s great on sandwiches, or our favorite, wraps. And hot dogs (if you haven’t tried mayonnaise-based sauces on your hot dogs you should, it’s a very welcome change from just using mustard). Anywhere you want bold flavor, it brings it.
These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.
18000 Island Dressing is truly 18 times more flavorful than Thousand Island dressing. There’s nothing boring about it, thanks to a healthy dose of chopped jalapenos.
