Banana Pepper Poppers {Recipe Revealed!!}

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This was our pan full of peppers before baking. I don’t know how many servings this might be in a regular household but this was about four and since we ate it as a main course we cleaned it up.

Ingredients
• Couple dozen sweet banana peppers
• Block of cheese (at least half pound)
• Package of bacon
• knife, cutting board, and baking sheet

Mathod
• Slice open peppers long ways and scrap/cut out seeds
• Slice cheese and put into pepper pockets. Arrange cheese evenly if possible
• Wrap bacon around each pepper. We cut one bacon strip in half for the small peppers.
Bake in oven 350° for 30 minutes or until peppers are tender, bacon is cooked and cheese is melted.
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The final product looked like this.
You can see that I barely remembered to take a picture of them.

My specifics:
I used turkey bacon because that is what I usually keep in my fridge.

I also used some of Kenny’s Farmhouse Cheese. I used the onion and chive cheese, which crumbled and mashed nicely into the peppers.
I also just found out that Kenny uses vegtanle based rennet to make his cheese! So all y’all veggie people are good to go.

The sweet banana peppers I got from dad’s garden and boy oh boy are they delicious!

I am not paid nuttin’ to mention product names. I love their cheese and I felt decadent using something other than Walmart cheese. Heh.

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Day 321: Onigiri {Recipe Revealed!!}

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First time trying to make onigiri! I have honestly never eaten them so I doubt mine taste very authentic, but we thought they were tasty.

I did a lot of internet research and found out that most of the rice we use in the states is long grain. Sushi or rice balls (onigiri) takes short grain glutenous rice. Take a closer look at rice.

I had some friends tell me you can do it with other kinds of rice but I trusted the internet pros for my first time. I can jack with the recipe more when I am comfortable.

There is a lot to preparing the rice. Washing, resting, soaking, cooking, and more resting. These are the instructions I followed: At Just Hungry blog.

There is a weirdness (typo) where she talks about temps to cook rice. I am legit and make my rice on the stove top.
So here is the clarification:
I boiled high, once the rice started bubbling (boiling), I started a timer for 1 minute, lowered to medium heat for 5 minutes, then lowered to simmer for 10 minutes. I put on my tight light after I reduced to medium heat and had to stuff my hands in my pockets so I wouldn’t lift the lid.

Also, let it be known that I added 4 tablespoons of a dried vegetables packet to my rice. It soaked with the rice for an hour. I don’t know the proper name of it because I got it at an international food store.

I did let the rice cool with a towel on top of it for 15 minutes. It still burnt my fingers when I began working with it. More fluffing sufficiently cooled it.

My fillings were drained can of tuna mixed with pepper and mayo, and crispy crumbled up turkey bacon.

I laid out my fillings, nori wrap (cut into smaller pieces), pot of rice, plate for the finished product, and a shallow bowl with salt and cool water in it.
I washed my hands and got to work. By the time I was nearly finished I had figured out (through trial and error) how to make the triangle shapes. This picture helped somewhat.

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Thank you, resource.
Here was another helpful link on how to make the onigiri. Pay particular attention to coating your hands with salt water or frequently cleaning them to make sure the rice doesn’t stick to you.
Just Bento also has a fantastic FAQ page.

As you can imagine there was much squealing and dancing when I finished. I was literally holding my breath through most of the rice cooking.
The hubster was skeptical of a meal not consisting of plain old meat n’ taters, but he was a champ and ate three onigiri. He preferred the turkey filling and I loved the tuna.

Day 128: Animal Cakes

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The decorated cakes were all pretty impressive. The Scotty cake above was obviously in the dog theme category. I was tickled that the dog fur wasn’t fondant but individual strips of icing that was layered with different colors to offer depth and shading to the dog cake. The icing looked tasty too :)
Who wants the dog butt part of the cake?

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The cooked turkey cake grabbed my attention along with most other visitors. It looked tasty too and my favorite aspect of the whole cake has to be the pop up timer. Perfect.
The only thing missing is the mountain of stuffing coming out of the cake bird. I guess it isn’t a true Thanksgiving bird.

Ever wonder what kind of cake they baked to be the model for these creations? I imagine it is a super dry and bland white cake.
I am not a cake decorating artist like the creators of these awesome entries….I tend to lean towards flavor first and looks second.