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Dec 7 2011

Jalapeno Bacon Stuffed Mushrooms

Posted by A Cozy Kitchen in Step-by-Step Recipes

The holiday season is upon us, my friends. Parties, gatherings and festivities galore! I love a good party, and I love a potluck party even more. Stuffed mushrooms are one of my favorite dishes to bring to gatherings. They’re easy to assemble, their bite size shape makes them perfect for guests to eat as they mingle, and who can deny their deliciousness. In particular, these Jalapeno Bacon Stuffed Mushrooms from TK member Kelly of Evil Shenanigans caught my eye. I’ll be honest, the title of the recipe had everything to do with my curiosity. Cheese? Yes. Bacon? Double yes. And spicy, too?! Triple yes.

Let’s get started!

Grab a small bowl and toss the panko bread crumbs with the melted butter.

Clean the mushrooms and remove their stems. Go ahead and dice up the stems and set aside. We’re going to use them later!

Dice up the jalapeno, yellow onion and garlic. Triple threat!

In a saute pan, cook the diced bacon until golden brown and crispy.

Add the jalapenos, onions, garlic …

… and diced stems.

Cook the mixture for five minutes, or until the vegetables become translucent.

This is when the fun starts!

In a medium bowl, mix up the cream cheese and shredded cheddar cheese. Once it’s all mixed, add the warm vegetable/bacon mixture and toss.

Place the mushrooms on a lined baking sheet.

Using a tablespoon, scoop the mixture into the mushroom centers.

Lastly, top each mushroom with a bit of the buttery panko mixture.

I ended up with a bit more mixture left so I ended up getting fifteen mushrooms out of this recipe. I’m definitely not complaining!

Bake the mushrooms for 20 minutes, or until the tops turn a golden brown and the cheese starts to ooze out the sides.

I have big plans for making this again (I’m doubling the recipe next time), taking them to a party and watching as they disappear. This will happen—guaranteed!

Thank you to TK member Kelly for the easy-breezy, amazing recipe. Also, check out her blog, Evil Shenanigans. It’s filled with delicious, comforting dishes! (And if you want to learn more about her and where her blog gets its name, check out her Tasty Kitchen Blog feature.)

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Adrianna is the lovely lady behind the scrumptious blog A Cozy Kitchen. It’s filled with all kinds of mouthwatering recipes and gorgeous photography. Whether you’re in the mood for something vegetarian or meaty, fancy or pure comfort, light or decadent, there’s sure to be something there for everyone.

Nov 25 2013

Jalapeno Popper Pizza

Posted by whatsgabycooking in Step-by-Step Recipes

If you’re like me, anything that ends with ‘pizza’ is pretty much the best thing ever. I’m obsessed to say the least! So when I ran across this Jalapeno Popper Pizza from Dax Phillips over on Tasty Kitchen, I knew it was destined to be in my future!

This tastes just like one of those insanely addictive jalapeno poppers, but it’s on a pizza! A pizza, you guys! It’s going to rock your world—and all of your tailgate parties from here on out!

First you’ll need some pizza dough. You can make your own, or buy some freshly made at the market. I opted for the market.

Roll out the dough to whatever shape you want.

Slide the dough into the oven and par-bake it for a few minutes until it starts to puff. Try not to start snacking on it right now. I know it’s hard to resist freshly baked dough!

Next you’ll need some cream cheese.

Dot the top of the dough with the cream cheese and let it start to soften.

Slather the cream cheese all over the dough. You could even jazz things up at this step and use a flavored cream cheese! Chive would be extra delicious, if you ask me.

Next, let’s grate some cheese. Again, refrain from snacking on all of the cheese like me.

Pile the cheese on top of the pizza.

Throw a few jalapenos over an open flame and roast them until the skin is black.

Remove the blackened skin from the pepper and slice the remaining green parts into rings.

Arrange the jalapeno rings on top of the cheese and slide the entire thing back into the oven until the cheese is bubbly and melted.

Pour yourself a cold beverage and enjoy!

A big thanks to Dax for this killer recipe! I’m 100% hooked. Have you seen his blog Simple Comfort Food? It’s loaded with tons of great recipes like this. Go check it out!

Printable Recipe

Jalapeño Popper Pizza

by Dax Phillips on May 10, 2013 in Main Courses, Pizza

See post on Dax Phillips’s site!

4.33 Mitt(s) 3 Rating(s) 3 votes, average: 4.33 out of 5

Description

Everything you want and expect in a great jalapeño popper, but turned into a pizza.

Ingredients

FOR THE PIZZA DOUGH:
3-¾ cups Bread Flour
2-½ teaspoons Active Dry Yeast
¾ teaspoons Table Salt
¾ teaspoons Sugar
1-⅓ cup Room Temperature Water
FOR THE PIZZA:
1 whole Pizza Dough, Shaped Into Your Desired Circumference And Thickness
6 ounces, weight Cream Cheese, Room Temperature
½ cups Shredded Cheddar Cheese
1 cup Shredded Mozzarella Cheese
2 whole Jalapeño Peppers, Roasted, Skins Peeled And Discarded, Sliced
1 whole Pizza Stone, Optional

Preparation Instructions

Note: The pizza dough recipe makes enough for 3 large sized pizzas. The toppings in the above list are enough for only one pizza.

For the dough:
In a large bowl combine the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid mixer for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl with a towel, and let it sit at room temperature until the dough has doubled in volume, about 2 hours.

Once risen, divide dough into three portions. Add a sprinkling of flour to a large pastry board and put one of the dough portions on top. Start rolling it out into your desired pizza shape. If you are adventurous, try tossing the pizza, to get your desired thickness.

Preheat your oven to 500 F with the pizza stone inside.

When oven is preheated carefully place the shaped pizza dough into the oven on the preheated pizza stone, and bake for about 10 minutes.

Remove the pizza stone from the oven, then smear the cream cheese over the top of the crust, leaving about an inch border. Top with the cheddar cheese and the mozzarella cheese, then arrange the sliced jalapeño peppers over the top.

Place it back into the oven for an additional 15 minutes or until the crust is nice and golden and the cheese is fully melted.

Remove it from the oven and let it cool for about 5 minutes before slicing into it, then dig in.

When you first bite into it, you get that surprise from the cream cheese base, and it has that richness to it. But when you get that paired with the roasted jalapeño peppers, well, then it all comes together. This is a real treat, and one slice will do you just fine. Hope you enjoy.

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Gaby Dalkin is the young lady behind What’s Gaby Cooking, a food blog that’s bursting at the seams with incredible recipes and food photography. She’s a personal chef and professional recipe developer, and if you follow her on Twitter, you’ll soon discover her two-fold obsession: guacamole and cheese. She has small feet, a large heart, and a smile that can light up the whole building. We’re pretty stoked to have her here.

Feb 6 2012

Kale and Feta Egg Bake

Posted by georgiapellegrini in Step-by-Step Recipes

I’m an egg person. I eat them almost every morning. But there is only so much scrambled eggs with avocado and hot sauce that a girl can eat before it begins to feel a tad redundant. What intrigued me most about this Kale and Feta Egg Bake from Tasty Kitchen member Gina was that it would work wonderfully for breakfast, lunch or dinner. And it reheats well so that you could really have it again the next day when times are busy. Plus, it is infinitely scalable, so you can make it in small individual ramekins, or you can make a nice large batch in a skillet like I did.

Here is what you will need: eggs, olive oil, red pepper flakes, minced garlic, kale (or other leafy greens like collards, Swiss chard, etc.), tomato sauce, onions, feta cheese.

Start by adding some olive oil to a sauté pan.

Add the onions and garlic and sweat until translucent.

Add in your red pepper flakes. I had a Thai red pepper sauce so I opted to use that.

Next add your leafy greens. You can be creative here. Kale is wonderful, but I was in the mood for collard greens to opted for those. You could also try spinach, Swiss chart, escarole … the possibilities are endless! Give them a stir and sprinkle with a bit of salt. You can put a lid on it for a few minutes to help them wilt.

Add the tomato sauce next. I used some Italian style stewed tomatoes for some chunkiness.

Let all of the flavors marry, stirring every so often.

Next sprinkle on the cheese. You could use cotija cheese here, too. Something crumbly is best.

Next, carefully crack your eggs and distribute them evenly on the surface.

Sprinkle the top with a bit more cheese and place the baking dish in the oven.

You’ll bake it until the eggs are cooked but still runny, or you can cook the yolks all the way through, depending on how you like them.

Scoop out portions onto plates if you’ve made it in a large skillet, or these ingredients can be placed in individual ramekins and cooked separately for some extra charm.

This is the perfect brunch dish, and so flexible. It was hearty and healthy and delicious all at once. It has now earned a place in my regular breakfast repertoire. Thanks so much to Gina for sharing it with us! Be sure to check out her website Running to the Kitchen for other delicious recipes.

Printable Recipe