Many of you know that I have a fairly large garden for growing fresh veggies all summer long. The trick to gardening is to either limit yourself to growing only what you can eat fresh or to learn what to do with it when you […]
Appetizers for dinner, like these salty sweet jalapeno poppers, are always a great thing, especially when it involves hanging out with awesome friends. That was our agenda this past weekend. Well, actually it was more like, stare out the window with my coffee and ponder the new snow wondering how it went from 70 degrees just three weeks ago to below 20. What happened to fall?!? Then after the caffeine kicks in, head out to shovel, come back in and figure out something spicy-salty-sweet to bring for dinner and finally go over to our friends where we can banish the kids to the upstairs or downstairs leaving the main floor kid-free for us “adults” to enjoy. Appetizers for dinner is really just an excuse not to cook real food. Those of us with kids can then pretend we’re still hip and out to happy hour. The two husbands then also act like they’re out to happy hour and have fun posing with gourds. Weirdos.
While we’re pretending to be hip, I’ll pretend I’m extra hip by making fancy (but WAY easy) salty sweet jalapeno poppers. This is seriously the easiest appetizer you will ever make. Quite possibly the most addicting too since its filling combines a saltly sweet combination of bacon and medjool dates all pureed together and spooned into a jalepeno shell. Top it off with some quinoa flakes (or cheese if you prefer) and bake it up. I promise they won’t stay on the appetizer tray for more than five minutes.
- 10 jalapeños
- 8 medjool dates, pitted (if you use regular dates, you'll need 16-20 since they are much smaller)
- 8 slices of bacon, cooked
- 2 tablespoons quinoa flakes (or panko bread crumbs or cheese)
- Preheat oven to 350 degrees.
- Slice jalapeños lengthwise and seed them.
- Arrange jalapeño halves onto a baking sheet.
- Combine dates and bacon in a food processor or blender and pulse until finely ground together.
- Spoon filling into each of the jalapeño halves.
- Sprinkle quinoa flakes (or panko, or cheese) over each popper.
- Bake for 15 minutes.