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Jalapeño Poppers

Jalapeño Poppers

I hope everyone had a wonderful holiday season and a happy new year! I took a much needed 11 days off from work during the holidays and slept, crafted, played games, and saw friends and family. Now that we’re well into the new year though, I’m making plans and goals and trying to be productive.

A few of my goals are to write blog posts and post on Instagram more regularly, finish P90X3 (which I started last week), craft at least two nights a week and get more sleep!

Today’s post is about: jalapeño poppers!!

I made these for my husband’s birthday party/game night in November. It was my first time making them and they turned out soooooo goood! They were eaten up fairly quickly out of all the treats that I made. If you want the full recipe, please visit this blog.

Jalapeno Poppers | Stone House Rock

I didn’t think far enough in advance, so I had to heat the cream cheese in the microwave a little to bring it to room temperature. After that, I mixed it up with chopped jalapeño (de-seeded). Instead of wonton wrappers, I found egg roll wrappers at the store. Those worked great! I cut each piece into 4 and used 3 of them per popper to form the nice crispy shell.

Jalapeno Poppers | Stone House Rock

After loading the top with cheese, bacon and one slice of jalapeño, I baked the poppers for about 10 minutes until the edges were crispy and the cheese was fully melted. Looks so good doesn’t it!? By the way, if you’re vegetarian, you can easily just not add the bacon – like I did on the the right half of the picture below.

Jalapeno Poppers | Stone House Rock

Just thinking about these makes me want to make them again… such a cheesy, gooey, delicious treat!

Jalapeno Poppers | Stone House Rock

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Preparing an Appetizer Dinner for 25 Guests at Game Night

Preparing an Appetizer Dinner for 25 Guests at Game Night

My husband had a birthday last month! We have a habit of throwing a game night to celebrate. We love having people over, and most of the time we have everyone brings an appetizer while I provide an entree dish. This time, however, I decided to do it all myself! I had an idea in my head and wanted it to be perfect.

I spent much of the week preparing for it and this was the state of the fridge the day of the party:Preparing for 25 Guests at Game Night | Stone House Rock
Phew! That’s a full fridge! As you can tell from all the prepared food, my theme for dinner was:

Appetizers and Bites

The easiest appetizer to prepare was the cheese. I bought some crackers and cheese from Fred Meyer and set it out on my cute cheese plate.
Preparing for 25 Guests at Game Night | Stone House Rock
I also had a fruit salad with strawberry, pineapple and melon; chips and a cheesy BBQ chicken dip, caprese skewers, veggies and dip, bacon asparagus skewers, and jalapeno poppers. A good friend also brought some banana bread to share!
Preparing for 25 Guests at Game Night | Stone House Rock
Over the next few posts, I’ll share some of the recipes that I found for these various appetizers. They were SOOOO good! (Especially the jalapeno poppers.)

For dessert, I made a giant cookie in a cast iron pan. The ingredients were simply 2 of the pre-made chocolate chip cookie dough packs and 8 oz of chocolate in-between the two packs! It turned out so gooey and delicious.
Preparing for 25 Guests at Game Night | Stone House Rock
Both the cookie and the bacon wrapped asparagus recipes are part of this three-course Tuscan meal that I found here. Try it out and let me know what you think! By the way, the entree dish in the three-course meal was incredible too, though I made it on a different day that same week.

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Travel Tuesday: Chilean Emanadas de Pino

Travel Tuesday: Chilean Emanadas de Pino

While in Chile, my host mom taught me some recipes, including today’s topic: Empanadas de Pino! It technically is a three-day recipe… but I’m always impatient so instead of boiling soup bones and meat, I tend to fudge it and speed things up by just by using ground beef.

Here’s the mid-way result:

Empanadas de Pino

This recipe will make 20 empanadas, so halve it if you are only cooking for a few people!

1. Cook two pounds ground beef with chile powder, cumin, and oregano to taste. Don’t add salt here.

2. Take 4 onions and chop them. My host mom told me to put some boiling water on top of the chopped onion for a few minutes so it doesn’t taste as strong, then strain it. Fry the onion in a big pan, add paprika, and when it starts to caramelize, add the meat. Then add salt and pepper to taste. If you can find a spice at the grocery store called “aliño”, you can add that now too. (Or if you want to make it yourself, follow this recipe here.)

3. Add a little water (only a quarter cup or so) and keep everything in the pan for about 30 minutes. Then add two tbsp flour and mix it in. Refrigerate overnight (or at least a couple of hours.)

4. Hard boil 5 eggs. Peel and slice lengthwise. Set aside for later.

5. Pre-heat the oven to 375 degrees Fahrenheit.

6. Mix 7 cups of flour with 1 cup of melted lard, 2 cups milk, 2 egg yolks and 1 tbsp salt. Once it’s completely mixed, separate the dough into 20 pieces. Keep them in a bowl covered by a kitchen towel as you work on each individual empanada.

7. Use a rolling pin to make a flattened circle, at least as large as the spread of your hand – make it pretty thin. Lay the following items on one side of the dough: 2 tbsp meat onion mixture, 1/4 of a hard boiled egg, 1 pitted black olive, and 2 raisins (optional). This should all be on one half of the dough.

8. To help the dough stick together, wet the edge of the other half of the dough before folder over the top. Press on the sides and use a fork or fold small segments over to look like a twisting rope around the edge – this will help seal the sides.

9. Use  toothpick and make a few little holes in the empanada so steam has somewhere to escape.

10. Place on a greased baking sheet and then continue and make the rest of the empanadas.

11. Brush each empanada with a mixture of one egg and a dash of milk. This’ll help brown the empanada.

12. Bake in the oven for 20-30 minutes. Take out when it looks nicely browned. Serve and enjoy! Be careful – before eating the empanadas, I usually cut it in half and let the steam escape to cool it off.

Grocery List:

  • 8 eggs
  • 7 cups flour
  • 2 pounds ground beef (or alternative)
  • 5 onions
  • black olives
  • raisins (optional)
  • 1 cup lard
  • 2 cups milk
  • Salt
  • Pepper
  • Chile Powder
  • Cumin
  • Oregano
  • Aliño