My rice journey continues with these scrumptious stuffed poblanos. I had chorizo in my fridge, so when I stumbled across this recipe I knew I had to make it. The chorizo is cooked with spicy and sweet peppers making for a flavorful rice base.
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With the end of Summer fast approaching, I made a Popsicle inspired by Mexican paletas, a mostly pureed frozen fruit dessert that's either ice- or cream-based. After chopping up a cantaloupe last week, I wanted to combine it with a crisp cucumber and spicy jalapeño to create a refreshing yet snappy paleta.Zealous with my jalapeño, I chopped up an entire thing, seeds and all, and threw it in the blender. The result was too spicy for my taste, so I balanced the heat by adding a touch of sugar.
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I am a diehard pickle fanatic, but I realize the same doesn't apply for everyone. This easy pickling recipe for spicy vegetables, however, could convert even the biggest pickle skeptic. The medley of crisp haricots verts and pearl onions goes well in conjunction with meaty carrots and a subtle jalapeño bite.
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We may be once again putting tomatoes on our plates, but the source of the salmonella outbreak has remained a mystery. The FDA just announced that a possible source of the salmonella outbreak – water. They found strains of salmonella in both irrigation water and serrano peppers at a Mexican farm in Nuevo Leon.
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When it comes to bacon and jalapeno, I'm not terribly discriminating. I'm so crazy about both flavors that I can't imagine how any combination of these two foods could taste bad, which is why I love this recipe for bacon-wrapped jalapeno "thingies" that Wren posted in the Kitchen Goddess group. They're jalapenos, they're wrapped in bacon, and they're stuffed with cream cheese.
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If you haven't tried the classically delicious combination of steak and blue cheese, I highly recommend experimenting with this recipe. Don't be afraid, the natural pungency of the blue cheese is neutralized when mixed with cream cheese, jalapeño, shallots, and white wine vinegar.
Start making this dish in the morning to allow the steaks plenty of time to soak up the garlic parsley marinade.
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I'm crazy for pineapple. I usually eat it as dessert or as a Sunday afternoon snack, but this time I thought I'd try something different. Inspired by a dish at one of my favorite Thai restaurants, I concocted a pineapple fried rice.
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If you're looking for a lighter variation on the classic nacho recipe, I highly recommend these spicy shrimp nachos. They may not be super Fit friendly, but they are less heavy than the meat-laden, overly cheesy nachos I normally make.
The shrimp is tossed with a sweet-hot blend of sugar and spices before being grilled.
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A couple of weeks ago, Conde Nast Traveler hosted its 8th Annual Hot List party in New York City. One of the desserts on the menu, which was catered by Mary Guilani, were these jalapeño brownies. I thought they would make an exceptionally original dessert for Cinco de Mayo, so I whipped up a batch and brought them to work.
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Leftover rum glazed shrimp pairs well with fresh, juicy flavors. Toss it with pineapple, red onion, jalapeño, lime juice, and mint to make a delicious topping for a crisp tostada. This meal is fast and easy making it ideal for a busy Monday night.
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