I took soooo many pictures of the jalapeno poppers we made on Saturday that I wanted to share them in a separate post. The reason for making the jalapeno poppers in the first place? Well…I love them. But really, we were wandering the Farmers Market on Thursday and found a vendor that happened to be selling some and couldn’t resist. I spent a little time trying to find a fairly easy and delicious recipe for these tasty treats I’ve never made before. I finally settled on Emeril Lagasse’s Baked Jalapeno Poppers, especially because I wouldn’t have to spend too much time sweating over a pot of hot oil, making sure they are perfectly fried.
The process was extremely messy, but the results were fantastic.
I’ve been known to add the jalapeno poppers onto my MTO meals at Sheetz on a regular basis, but this was much better. I knew what every single ingredient was going in, and it wasn’t fried, so I didn’t feel as bad (or greasy or bloated) afterwards. I’d definitely recommend the recipe, but I personally need more time to tweak and perfect my approach to it. Again, I’m knew to cooking more than omelets and tacos.
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