NORTH OF THE BORDER APRICOT JALAPENO CHUTNEY
Provided by Food Network
Time 43m
Yield about 24 ounces
Number Of Ingredients 9
Steps:
- Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking.
JALAPENO CHUTNEY (FAMOUS DAVE'S SWEET SOUL JALAPENO COPYCAT)
I have moved a few hundred miles away from the nearest 'Famous Dave's BBQ'. At the persistance of my boyfriend, I had to come up with something similar to their ' Sweet Soul Jalapeño dipping sauce'. Here's what I came up with. Seeing as though all I had to go on was memory, I don't know if it's really close or not. Nor will I be able to taste some of the real stuff any time soon for comparison... but this is gooooood. Please feel free to z-mail me with any suggestions on how to make it more accurate.
Provided by Andi the grate
Categories Chutneys
Time 30m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute the jalepeno in a small amout of oil until translucent, add garlic and saute 2 minutes more.
- Dump in the remaining ingredients except pineapple juice.
- Stir to combine.
- Add some of the pineapple juice to get the consistency you want.
- Simmer 15 min to combine flavors.
- Cool and refrigerate.
GRILLED JALAPENOS
When barbecuing for friends at home, I also use the grill to serve up hot appetizers. These crowd-pleasing stuffed peppers have a bit of bite. They were concocted by my son. -Catherine Hollie, Cleveland, Texas
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2 dozen.
Number Of Ingredients 3
Steps:
- Wash peppers. Cut a slit along one side of each pepper. Remove seeds; rinse and dry peppers. , In a skillet, cook sausage over medium heat until no longer pink; drain. Stuff peppers with sausage and wrap with bacon; secure with soaked toothpicks., Grill peppers, uncovered, turning frequently, over medium heat until tender and bacon is crisp, about 15 minutes.
Nutrition Facts : Calories 97 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 179mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
BAKED POLENTA WITH CHEESE AND JALAPENOS (BON APPETIT)
Make and share this Baked Polenta With Cheese and Jalapenos (Bon Appetit) recipe from Food.com.
Provided by mme5650
Categories < 15 Mins
Time 12m
Yield 8 rounds, 8 serving(s)
Number Of Ingredients 7
Steps:
- Steel Knife: With machine running, drop chili through feed tube and mince. Remove from work bowl.
- Shredder: Arrange cheese in feed tube and shred using light pressure.
- Generously grease 8-inch square pan. Bring water, 2 tablespoons oil and the salt to boil in large heavy saucepan. Reduce heat to low. Add cornmeal in thin, steady stream, whisking constantly. Cook until mixture is very thick and film forms on bottom of pan, stirring frequently, about 9 minutes. (Or to microwave: Combine water, 2 tablespoons oil, salt, and cornmeal in 3-quart microwave casserole. Cover and cook on High 4 minutes. Uncover; whisk until smooth. Cover and cook until very thick, about 6 minutes.) Add chili, half of cheese and pepper and stir until smooth. Transfer mixture to prepared pan. Smooth top with spatula. Cool completely. (Can be prepared 3 days ahead. Cover and chill.).
- Position rack in center of oven and preheat to 425 degrees. Grease large baking sheet. Cut polenta into eight rounds using 2 1/2-inch biscuit cutter. Transfer to prepared sheet. Brush tops of rounds with remaining 1 tablespoon oil. Sprinkle with remaining cheese. Bake until cheese is golden, 10 to 12 minutes. (Or to microwave: Arrange 4 polenta rounds in circle on microwave plate. Brush with oil and sprinkle with cheese. Cook uncovered on Medium 7 minutes. Repeat with remaining polenta, oil, and cheese. Serve hot.
Nutrition Facts : Calories 212.6, Fat 14.7, SaturatedFat 6.5, Cholesterol 26.8, Sodium 531.7, Carbohydrate 12, Fiber 1.2, Sugar 0.3, Protein 8.6
JALAPENO JACK POLENTA
This hearty, warm side dish can be made with the cheese incorporated into the polenta or the polenta can be spooned atop a portion of the cheeses, so that as they melt they form a liquid center. This is the perfect side dish to accompany Beef Tenderloin with Southwestern-Style Sauce.
Provided by NcMysteryShopper
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat the Water to a simmer in a medium saucepan; gradually pour the Cornmeal into the Water while stirring constantly; Cook over low heat, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan, 25 - 30 minutes.
- Remove the pan from the heat and stir in the Parmesan and Jack Cheeses, Salt and Pepper.
- Serve immediately.
EASY CHEESE JALAPENO BAKED POLENTA (GRITS)
I don't care for grits, but I love polenta! Who knew they were the same thing? This recipe is made of wholesome ingredients and is so easy. The jalapenos, if properly seeded, add a lot of flavor without added heat. Serve this alongside your tex-mex dishes in place of rice or potatoes.
Provided by MommyMakes
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- Whisk cornmeal into water, cook until cornmeal comes together and is creamy 5-10 minutes.
- Meanwhile prepare peppers, and grate cheese.
- Add corn, pepper, cheese, butter, and salt. Butter a small-medium baking dish.
- Pour polenta into baking dish and bake 30-45 minutes. Turn on broiler and broil until bubbly, 2 to 3 minutes.
Nutrition Facts : Calories 260.8, Fat 13.6, SaturatedFat 7.9, Cholesterol 34.1, Sodium 610.5, Carbohydrate 28.1, Fiber 2.9, Sugar 1.1, Protein 8.5
GRILLED STUFFED JALAPENOS
These cheese-stuffed jalapenos are always popular when my husband and I host a tapas (appetizers) party. There's a flavor explosion in each crisp and tender pepper. -Mary Potter, Sterling Heights, MI
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 10 appetizers.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cut a lengthwise slit down each pepper, leaving the stem intact; remove membranes and seeds. Fill each pepper with 1 tablespoon cheese mixture., Prepare grill for indirect heat. Place peppers in a disposable foil pan. Grill, covered, over indirect medium heat for 8-10 minutes or until peppers are tender and cheese is melted. Serve warm.
Nutrition Facts : Calories 66 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
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