Pickling Jalapenos - En Fuego

Pickled Jalapenos

Prep time:  10 mins | Cook time:  8 mins | Total time:  18 mins | Serves: 2 cups | Serving size: ¼ cup (8 servings)

Ingredients

·         10 jalapeno peppers

·         ¾ cup distilled vinegar

·         ¾ cup filtered water

·         1 tbsp. kosher salt

·         1 tbsp. sugar

·         1 clove garlic, smashed

  

Instructions

1.     Thinly cut jalapenos, make sure they are about all the same size slices. Rinse under cold water; set aside.

2.     In a large pot, add vinegar, water, salt, sugar and garlic. Bring to a boil. Turn off and add the jalapenos. Push the jalapenos down so they are all submerged. let it sit for 15 minutes.

3.     Scoop the jalapenos out and place in an 8 oz sterilized jar. Spoon over the juice from the pan until filled to the top of the jar. Cover and let it sit on the counter until it reaches room temperature. Place in the refrigerator.

4.     Note: To make less hot in flavor, add up to 3 tablespoons of sugar.

5.   Note: If you forget to rinse them under, like I did, you may have to cook them twice and add more sugar. LOVE spicy food, but the first time I cooked these they were unedible. 

I put these bad boys in/on everything... literally everything!

ENJOY

Easily Delicious Peanut Butter Nutella Cookies

I almost died when I found this recipe. Two of my favorite things mixed together. DUH Why didn't I think of this earlier?! Best part, is that the recipe is SUPER easy. Thank you Pinterest!

Peanut Butter and Nutella Cookies

You'll Need:

1 cup or 2 sticks butter, room temperature
2/3 cup peanut butter (you can use creamy or crunchy)
2 eggs
2 tsp vanilla
2 2/3 cup flour
2 tsp baking soda
1 tsp salt
1/3-2/3 cup Nutella (depending on how much you like it)

Directions:
Cream butter, peanut butter, sugar, brown sugar, eggs, and vanilla together until smooth.

Combine flour, baking soda, and salt to the butter mixture.

Add Nutella in dollops over the top of the dough. Use a butter knife to swirl the Nutella through the dough, but be careful not to over mix.

Chill the dough in the fridge for 15 minutes before spooning onto a cookie sheet, in order to firm the Nutella.
Bake at 350 degrees for 8-10 minutes.

Bake until slightly brown at the edges and then let cool a few minutes on cookie sheet before transferring to a plate.

Enjoy!

Honey Jalapeno Chicken Rub

This recipe is awesome. I usually buy the thin chicken breast tendreloins from Trader Joe's, which are perfect when making this dish. Since they chicken pieces are so small, they tend to cook very quickly, which helps keep them juicy, and the honey in the recipe caramelizes in no time. Remove the jalape ño seeds for a less spicy version. If you don't want to grill the tenders, they can be broiled about 5 inches from the heat for about 6 minutes.

Ingredients:

• 1/4 cup honey
• 3 tablespoons soy sauce
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 6 jalapeño peppers, finely chopped
• 1 tablespoon finely grated lemon zest
• 2 teaspoons kosher salt
• 3/4 teaspoon black pepper
• 3 pounds chicken tenders
• 1/2 cup chopped fresh cilantro
• Sour cream for serving

Instructions:

1. Preheat the grill and oil the grill rack.

2. Whisk together the honey, soy sauce, oil, garlic, jalapeno, lemon zest, salt, and pepper. Toss the chicken in the marinade and let stand for at least 10 minutes. 

3. Grill the chicken until well browned and cooked through, 4 to 6 minutes. Serve the chicken sprinkled with the cilantro and with a dollop of sour cream on the plate.

Quick and Easy Taco Bell Jalapeno Sauce Recipe - Great for Taco Night!

I mean who doesn't love Taco Bell at 3 AM? My favorite item... Quesadillas! I think the reason I like them so much is because of the spicy Jalapeno Sauce they put on it. I knew I had to figure out the receipe...

Jalapeno Sauce - Inspired by Taco Bell

1/2 Cup Mayonnaise
4 Tsp Minced Jalapenos (Jared)
4 Tsp Jalapeno Juice (from the Jar)
1 1/2 Tsp Sugar
1 Tsp Cumin
1 Tsp Paprika
1/2 Tsp Cayenne Pepper
Dash of Salt

Mix it all together and refrigerate for at least an hour. Oh and you could also add some garlic powder to the recipe, I'd say 1/8-1/4 teaspoon, but no more because it will over power the sauce. The sauce will last up to a month, but don't worry you'll probably eat it all before then ;)

Deliciously Easy Roasted Vegetable Recipe

As I mentioned before, I love vegetables. One my favorite girlfriends gave me this amazing roasted veggie recipe. YOU HAVE TO TRY IT!

You can choose any vegetables you like. I usually eat...

1 Red Pepper

1 Yellow Pepper

1 Purple Onion

1 Large Zucchini or 2 Small Zucchinis

3 Large Potatoes or 6 Small Potatoes

(feel free to add Asparagus, Tomatoes, Mushrooms, Brussels Sprouts, or even Turkey Sausage)

Cut up veggies and put into glass pyrex. Drizzle with olive oil, a splash of vinegar, salt, pepper, a sprinkle of sugar. Roast in the oven for 45 minutes at 425 F. When you remove from the oven sprinkle with herbs of your choice. I would recommend rosemary, thyme, and red pepper flakes.

YUM

How to Make Cold Vegetable Pizza - Perfect, Easy Veggie Appetizer Recipe for Parties!

Vegetables are the best! I actually prefer them to fruit, which is probably why I love my mom's Vegetable Pizza Recipe. It tastes fresh, creamy, and cool. 

This recipe is extremely easy to make, but does take some prep time. When you make it, I would recommend placing each veggie within each square, as opposed to just throwing the vegetables all over the pizza. It just gives a nicer presentation. 

YUM!

Vegetable Pizza Recipe

What you'll need...

2 Cans (8 oz each) Crescent Dinner Roll Cans

1 Package (8 oz) Cream Cheese, Softened

1/2 Cup Sour Cream

Dried Dill

1/2 Cup Broccoli

1/2 Cup Cauliflower

1/3 Cup Cucumber  

1/2 Cup Chopped Tomatoes

1/3 Cup Green, Red, and/or Yellow Peppers

1/4 Cup of Chives

(Obviously you can switch up to the veggies, depending on what you like. You could add anything! Carrots, Olives, etc.)

Start by heating your oven to 375 F. Open the crescent rolls, unroll, and press into the bottom of an ungreased 15x10 pan. Bake for 13-15 minutes, or until golden brown. Remove from oven and let cool. Now get to chopping those veggies and place to the side. Next mix cream cheese and sour cream. Spread this mixture over the cooled crust. Now (in my opinion) it's important to cut your pieces. I recommend 4 rows by 8 columns. Then sprinkle generously with dill. Lastly, add your veggies. I usually start with 1 type (i.e. broccoli) and put a piece on each square, then move onto the next vegetable. This gives it a nice neat and clean look (as seen above). 

Unfortunately this doesn't store very well, because the crust gets soggy, so it's best served immediately. 

Hope you love it as much as me!!

-Xtina

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Vegan Pumpkin Chickpea Fritters with a Spicy Cream Sage Sauce Recipe

I love trying new recipes. So when my Vegan BFF said she wanted to have a vegan food party I was excited to try something different. I decided on Pumpkin Chickpea Fritters with a Spicy Cream Sage Sauce. they were amazing and people couldn't believe they were completely vegan! The combination of sage and jalapeno in the sauce was addicting as it was cool and hot at the same time. I think next time I'm going to make them as mini-sliders.

They were the hit of the party!

Pumpkin Chickpea Fritters Source
vegan, makes 6-7 small round fritters
Takes 60-90 Minutes

1 Can Chickpeas, drained
1/2 Cup Organic Pumpkin Puree (canned)
1/4 Cup Hemp Seeds
1 Tsp Garlic Granules
2 Tsp Apple Cider Vinegar
a few dashes of Pepper, Cayenne and Salt to taste

optional: 1-2 Tsp Flour to assist in binding if needed
1 Cup Panko bread crumbs for coating
1/4 - 1/2 Cup Safflower Oil for frying

Substitutions Note: if you'd like you can change up the pumpkin for butternut or acorn squash. Even sweet potato will work for a slightly different flavor. You can also change up the bean. Cannellini of even nutty lentils will work nicely.

If you don't have hemp seeds - you can sub with other seeds like sunflower. But those buttery hemp seeds are lovely!

*baking note: you could also bake these little cakes instead of fry them if you'd prefer! Bake on parchment paper or a lightly greased baking sheet at about 350 degrees for about 20 minutes - or until toasty. BUT the panko bread crumbs are really made for a light fry. So if you can't fry - perhaps use a finer, moister bread crumb.

To Make:
Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin. Add in the spices, apple cider, hemp seeds and optional flour. Fold together until a moist mixture forms.

Preheat a few tablespoons of safflower oil in a large skillet. When the oil is hot, for the mixture into golf ball sized balls and roll in your panko crumbs until well covered - pat down into flatter cakes and place in the hot oil - carefully. Continue until the pan is full - leave about an inch space between each cake for easier flipping. Cook on each side only about 1-2 minutes - or until toasty brown. Try not to burn, although a bit of crisping is nice.

Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit. Store in the fridge and reheat in the oven if desired. You can freeze as well. However, these fritters are best hot off the skillet!

Sage Cream Sauce of the side (super easy)

I blend up 4 Fresh Sage Leaves with 1 Cup Silken Tofu, 2 Tbsp Lemon Juice, 1 Heaping Spoonful of Vegan Mayo and a Pinch of Fresh Parsley. For a spicy sage sauce I add in either Cayenne or a Tbsp of Chopped Jalapeno.

Greek Frappe Recipe - My Favorite Iced Coffee Using Nescafe

I love coffee! I love it so much that I could drink it All. Day. Long.

Here's my favorite coffee recipe. It's call Frappe and uses Nescafe - YUM!

(1 Serving)
1 ½ Cup of Cold Water 
2 Tsp Nescafe Frappe

2 Tsp Sugar 
Milk - Optional 
Ice 

Pour 3-4 tbsp of cold water into a shaker. Add 2 tsp of Nescafe and 2 tsp of sugar. Shake well for about 30 seconds, until water becomes foam. You can also use an electric hand mixer. Pour Frappe into a glass that if half full of ice cubes. Add a little milk and then slowly fill the rest of the glass with water until the foam reaches the top of the glass.

I’m always told that I drink my too quickly, but it tastes so good that I can’t help myself! 0_o

Enjoy it at home...

...or on the go

Yeah, I'm going to need to go make one of these right now!

Quick Easy Breakfast - Microwaved Eggs and Veggies Recipe

I love breakfast, but I am NOT a morning person. So instead of waking up 30 minutes earlier, I usually prep my breakfast the night beforehand. For this quick and SUPER easy recipe you'll need...

1 Egg

Chopped Veggies (I like Green Peppers, Onions, Spinach, Jalapenos)

Cheese (as much or as little as you like; I like Pepper Jack or Colby)

1 English Muffin (if you want to add a carb.)

Salt and Pepper to taste

The night before chop up all your veggies, put them in a container with your egg, and muffin. 

Take to work.

Crack your egg into a mug, scramble, and add veggies, salt/pepper.

Put in the microwave for about 30 seconds. Stir and cook for another 30 seconds (you usually only need 1-1 1/2 minutes).

Eat directly out of the mug or put between muffin and Enjoy!

I can't even handle how quick and easy it is! And the eggs come out nice and fluffy.

*Little side note, clean your mug out ASAP, because caked on egg is not easy to clean*

The Zeus Burger Recipe

Growing up Greek/Italian in America, my mom was always creating new food creations. She's an amazing cook and is constantly inspiring me. My uncle told me about this great idea he had for a Greek Burger, he said, why don't we put Saganaki on a burger? BRILLIANT

To make the Saganaki you'll need...

(1 serving)
1 Slab of Kasseri Cheese  (1/2" thick)
1 Cup Flour
2 Cups Metaxa (or Brandy)
4 Tbsp Butter or Oil
2 Lemons
Fresh Ground Black Pepper
Salt

Season both sides of the cheese with salt and pepper. Place the cheese in a shallow dish and cover with Metaxa. Cover with plastic wrap and refrigerate for 2 hours. Season the flour with salt and pepper. Remove the cheese from the plan, reserving 1/4 cup of the brandy and dredge in the seasoned flour, coating completely. In a large saute pan over medium heat, melt the butter (or oil if you prefer). Pan fry the cheese for 2 minutes on each side. Add the reserved Metaxa and carefully flame the liquor, shaking the pan back and forth several times. Top off with lemon juice.

To make the burger you'll need...

(makes 4 patties)
1 1/2 lbs Lean Ground Beef
1/2 Onion, Finely Chopped
1 Clover Garlic, Minced
1 Tbsp Olive Oil
1 Tsp Dried Parsley
1 Tsp Dried Basil
1 Tsp Dried Oregano
1 Egg
Salt and Pepper to Taste

Preheat your grill on high. In a large bowl mix together the ground beef, onions, garlic, parsley, basil, oregano, egg, and salt and pepper. Form into patties. Grill for 5 minutes per side. Once your burger is done cooking, put it between 2 buns and place the Saganaki on top, with a side of tzatziki sauce.

To make the Tzatziki Sauce you'll need...

*forewarning: This recipe takes 3 hours so you'll want to start with this first or make the sauce the day before*

(Makes 3.5 cups)

3 Cups Greek yogurt (also called Yogurt Cheese, see below for alternative **)

Juice of 1 Lemon

1 Garlic Clove, Minced

1 Large Cucumber, Diced

1 Tbsp Salt

1 Tbsp Fresh Dill

1 Tbsp Fresh Mint (if you like mint, otherwise you can leave this out)

Salt & Fresh Ground Black Pepper

Put diced cucumbers into a colander and sprinkle with 1 tbsp of salt, which will help to draw out all of the water. Cover with a plate and sit something heavy on top. Let sit for 30 min, drain well, and wipe dry with paper towel.

In a food processor add cucumber, garlic, lemon juice, dill and/or mint and a few grinds of pepper. Process until well blended, then stir in yogurt. Taste before adding any extra salt. Refrigerate for at least 2 hours before serving so flavors can blend.

This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.

** If you can’t find the thicker Greek Yogurt Cheese, you can use regular, plain yogurt that is either full fat or low fat. To thicken, spoon yogurt into cheese cloth that has been quadrupled. Draw the corners of the cloth up and tie together. Suspend above a bowl for 2 hours so that water can drip out. The consistency of the yogurt should be like that of sour cream.

Now Enjoy!!