Appetizer Recipe: HomemadeJalapeño Poppers

What makes jalapeño poppers so delicious? They're greasy, battered, deep-fried perfection. That mix of spiciness from the pepper with the salty-sweetness of the cheese and the breading makes this treat a winning combination at many restaurants. And they make for excellent, indulgent hors d'oeuvres and finger food as long as you provide napkins with them at parties.

Jalapeño poppers are also surprisingly flexible. You can add ground meat or crab to the filling or even wrap the peppers in bacon. They are delicious baked or grilled, and can even be made without the breading. For this recipe, we'll stick with the traditional poppers.

Check out the full recipe below...

Jalapeño Poppers

(makes 8 servings)

Ingredients

• 30 jalapeño peppers
• 16oz cream cheese at room temperature
• 6 oz. shredded cheddar cheese
• 6 oz. shredded Monterrey jack cheese
• 4 cloves garlic, diced
• 1 cup milk
• 1 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon paprika
• 1/8 teaspoon chili powder
• 1/8 teaspoon garlic powder
• 1 cup panko
• 1 quart Canola oil

Directions

1. Slice peppers in half lengthwise and cut/scrape out the seeds.
2. In a bowl, combine the cheeses and garlic cloves. Stir until well blended.
3. Spoon in the filling into each pepper half, distributing evenly.
4. In a shallow bowl mix together flour, salt, pepper, paprika, chili powder, and garlic powder until the mixture is even.
5. In a separate, shallow bowl pour the milk.
6. Dip the stuffed peppers into the flour and roll until coated, then place on a rack to let the peppers 'dry' for 10 minutes.
7. In a separate bowl, pour the panko.
8. Dip the floured peppers into the milk then in the bread crumbs, then place them back on the drying rack. Let the peppers sit for another 5 minutes.
9. Dip the peppers into the milk and bread crumbs a second time. Allow to dry again.
10. While the peppers are 'drying' pour the oil into a large saucepan or deep fryer and preheat the oil to 350F.
11. Fry the peppers one or two at a time until golden brown (1-2 minutes)
12. Let peppers drain and cool on a baking rack
13. Enjoy

Homemade Condiment Recipe: Roasted Pepper and Garlic Hot Sauce

Let's be honest. Homemade condiments just taste better: whether it's ketchup, mayonnaise, or even hot sauce. Right now we're focusing on the last of these. Having a good hot sauce on hand helps so many dishes shine, whether it's that perfect topping for a burger, or adding a few dashes to your dinner for just a little extra kick.

To make a good, complex hot sauce, use a variety of peppers, and feel free to experiment a little. Toast some on the stove for a little different flavor, or just use them plain. Some peppers will of course be hotter than others, and even at the same heat, the flavor can be a little different. All you need to make a hot sauce is peppers, kosher salt, and white vinegar. Let the mixture ferment in a jar for a few days, then strain and refrigerate. Today's recipe, though, is a little different.  Keep reading to find out how to get started...

Homemade Hot Sauce Recipe

(makes about 16 oz.)

Ingredients

• 2 stemmed, seeded, and diced jalapeno peppers
• 1 stemmed, seeded, and diced habanero peppers
• 4 cloves garlic
• 1 1/2 carrot peeled
• 1/4 cup diced white onion
• 1/2 teaspoon kosher salt
• 2 tablespoons tomato paste
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups distilled white vinegar 
• 2 tablespoons sugar
• water from boiling carrot (used to reach desired consistency

Directions

1. Peel the carrot and put in a pot with heavily salted water,  2 garlic cloves, and onion. Boil until the carrot is very soft and can be broken apart with fork. Let cool completely, save the water.
2. Heat the oil in a large saucepan over medium-high heat and add the peppers and the remaining 2 garlic cloves. Cook and stir for about 2-3 minutes.
3. Add all the ingredients (except the carrot water for now) to a food processor and blend for a minute to combine. Taste and either add seeds for more heat, or sugar to tone down.
4. Blend for another 5-7 minutes, adding more carrot water and/or vinegar to thin as needed. Keep blending until consistency is smooth and silky.
5. Store in glass jar for up to a month.
6. Enjoy!

Condiment Recipe: Hot Sriracha Sauce

Fans of hot sauce everywhere know of Sriracha sauce. This simple, red hot sauce has graced tables all over and is a staple at many Asian restaurants. It's incredibly hot yet it has a very distinct, simple flavor. Perhaps just as amazing as the flavor is the story of the company and how one man with no fancy marketing gimmicks propelled his creation to be a modern day icon in the American palate.

The essence of Sriracha is its simplicity. It only requires a few ingredients and a bit of patience. It's not incredibly fancy, and it is very unassuming in both creation and presentation, and that's exactly what this recipe captures. Keep reading below to see how we make our own Sriracha hot sauce.

Sriracha Sauce

(makes 1 1/2 cups)

Ingredients

• 1 1/2 lbs red jalapeños or fresno peppers, stemps snipped off.
• 6 cloves garlic, peeled
• 4 tablespoons light brown sugar
• 1 tablespoon kosher salt
• 1/2 cup rice wine vinegar

Directions

1. Place the peppers, garlic, sugar, and salt in a food processor with a steel blade. Pulse until peppers are very finely chopped. Stop to scrape the sides of the bowl as necessary.
2. Transfer the mixture to a clean jar and cover. Let the mixture sit at room temperature.
3. Each day check the jar for fermentation. You should notice little bubbles forming at the bottom of the jar by about the 3-5 day mark.
4. Stir the mixture each day, letting it ferment until the peppers are no longer rising in volume (should be an extra 2-3 days).
5. Transfer the mixture to the jar of a blender.
6. Add in the vinegar and puree until completely smooth (1-3 minutes).
7. Set a fine mesh strainer over a medium saucepan, and pour the mixture through the strainer. Use a rubber spatula to push as much of the pul through as you can. Discard the larger pieces that don't fit through the strainer.
8. Bring the mixture to a boil on high heat, then reduce the heat to medium. Allow the sauce to simmer, stirring often until the sauce clings to the spoon (5 or 10 minutes).
9. Transfer the mixture to an airtight container (a jar or a bottle).
10. This can be stored in the fridge for up to 6 months.
11. Enjoy!

Vegetarian Recipe: Simple Stuffed Peppers

For a relatively simple dish, nothing quite beats a stuffed pepper. They act as their own form of portion control, and can be filled with a variety of ingredients to fit the taste you want. Typically they are filled with ground beef, but what if you wanted to go for a meatless option? That's where this recipe comes in!

Any good stuffed pepper should be filled to the brim with ingredients. We also wanted to stick to a Spanish theme for this recipe, so beans and rice were absolutely essential ingredients. In keeping with the vegetarian, healthier aspect of the dish, though, we stuck to brown rice. For some sweetness, we also included chopped tomatoes and corn kernels for a tex-mex feel. To fill out the rest of the dish, we included chopped olives, garlic, and some spaghetti sauce to provide some moisture to what would otherwise be a rather dry dish. Keep reading below for find out how we made this great dish...

For a relatively simple dish, nothing quite beats a stuffed pepper. They act as their own form of portion control, and can be filled with a variety of ingredients to fit the taste you want. Typically they are filled with ground beef, but what if you wanted to go for a meatless option? That's where this recipe comes in!

Any good stuffed pepper should be filled to the brim with ingredients. We also wanted to stick to a Spanish theme for this recipe, so beans and rice were absolutely essential ingredients. In keeping with the vegetarian, healthier aspect of the dish, though, we stuck to brown rice. For some sweetness, we also included chopped tomatoes and corn kernels for a tex-mex feel. To fill out the rest of the dish, we included chopped olives, garlic, and some spaghetti sauce to provide some moisture to what would otherwise be a rather dry dish. Keep reading below for find out how we made this great dish...

Cornbread With a Kick: Jalapeño Muffins

Looking to spice up the usual cornbread recipe? Add some jalapeño for a kick and some cheddar for flavor that you’ll love.

These muffins are absolutely perfect as a side – pair them with chili, fried chicken, and all your summer barbecue favorites. Or, just enjoy them as a snack – they are definitely good enough to eat that way! 

This recipe only makes 12, but we’d suggest doubling it for a bigger crowd – these muffins will definitely get eaten quickly!

Jalapeño Cornbread Muffins

(makes 12 servings)

Ingredients:

• 1/2 cup (one stick) butter, melted
• 2/3 cup granulated sugar
• 1 1/2 tablespoons agave nectar (or honey)
• 2 large eggs
• 1 cup buttermilk
• 1 cup yellow cornmeal
• 1 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 jalapeño, seeded and minced
• 1/2 cup shredded cheddar cheese
• 1/2 cup fresh or thawed corn kernels (optional) 

Directions:

1. Preheat the oven to 350 degrees F. 
2. Get a medium-size bowl and combine the butter, sugar, and agave nectar, then whisk the eggs and buttermilk in. If you don’t have buttermilk on hand, then put a tablespoon of lemon juice in a measuring cup and fill it the rest of the way to the one-cup mark with milk. Let the mixture sit for five minutes, and you’ll have buttermilk.
3. In a separate bowl, sift the cornmeal, flour, salt, and baking soda together. Then add this mixture to the medium bowl of butter and sugar and agave, being careful not to over-mix. Stop mixing once you don’t see the flour anymore, and then fold in the jalapeño, corn, and cheese.
4. Grease a muffin tin and then add the batter to each of the 12 cups, filling each about 3/4 of the way. If there is leftover batter, spread it among all the cups – just make sure they are only almost filled to the top.
5. Bake for 25 minutes, testing the center of the muffin with a toothpick. If the toothpick does not come out clean, put the muffins back in the oven for about five minutes.
6. Enjoy!

Family-Friendly Recipe: Steak and Vegetable Kebabs

Kebabs are a delicious and fun way to get the whole family to eat their meat and veggies! These skewers are a breeze to put together—especially if you delegate the skewering to your younger (but not too young) helpers—and they taste amazing too! Also, it’s no problem if you feel like skipping the marinade, the steak will taste just as tender and juicy with a drizzle of olive oil and a liberally dosage of salt and pepper. The kids will have fun putting the meal together and you’ll have fun getting dinner taken care of and underway!

Steak and Vegetable Kebabs

Ingredients

2 pounds sirloin steak, cubed

1 red, orange, yellow bell peppers, chopped

1 medium red onion, chopped

2 cups cherry tomatoes

2 zucchinis, cubed

4 cloves garlic, chopped

1/3 cup olive oil

2 teaspoons brown sugar

1 teaspoon lemon zest

1/2 teaspoon paprika

skewers, metal or wood (if using wooden skewers, soak them in water for at least 30 minutes before cooking)

salt and freshly ground black pepper, to taste

Directions

1. In a bowl, whisk together your olive oil, garlic, brown sugar, lemon zest, paprika and salt and pepper. Pour marinade into a large plastic bag.
2. Take your steak and cut it into 1-inch, bite-sized cubes, then transfer cubes to the plastic bag with the marinade. Seal the bag carefully and rub the marinade into the meat. Let rest for at least 30 minutes.
3. Heat grill to medium-high.
4. When the meat has had enough time to marinate, begin skewering along with your vegetables. Each skewer should have several pieces of meat, with at least one of each vegetable, separated by about a 1/4-inch.
5. Once all skewers are ready, place them on the grill and cover, alternating every few minutes, for 6-8 minutes. Meat should be charred on all sides.