I have a few bad habits, but don’t we all?
I feel like getting a few off my chest.
Sometimes I deep fry food. That’s bad. I know. For months now we have had a huge pot on the stove permanently filled with oil, so it’s always there. Most of the fried foods I make are for Kyle. Kyle works in a restaurant and actually works the fryer station sometimes, so he knows how delicious fried foods can be. He likes fried hash brown patties (McDonalds style), funnel cakes, onion rings, french fries, and especially these jalapeno poppers!He eats it, but I need to stop cooking it.
Okay, I eat it too.
Sometimes though, just sometimes.
Wonder what the trash magazines are doing in the pictures? I love them. I am obsessed with celebrity gossip. I have never admitted this out loud, but I check Perez Hilton as least 8 times a day. I’m shameless, I’m nosy, and I’m sure a lot of you have done your fair share of tabloid reading too!
And one more bad habit? I tend to never blog on Saturdays. Which is bad because that is 1o for Ten challenge day. Bad start to Week 2, skipping out on the healthy blog entry and going with the trashy magazines and the fried goodness! I will update next Saturday. I promise. Deal?
Sausage and Cheddar Stuffed Jalapeno Peppers
yield: 5 peppers
5 Jalapeno Peppers
2 oz Cream Cheese, room temperature
1 tsp Salt
2 oz Pork Sausage, cooked
1/2 cup Cheddar Cheese, grated
1/2 cup Flour
1/2 cup Beer
Oil, for frying
preheat oven to 350 degrees
1. Cut stems off of peppers. Pull out the seeds and insides of all the peppers and place each on a baking sheet. Bake for 15 minutes until soft.
2. While the peppers are softening in the oven, mix together the cream cheese, cooked sausage, cheese and salt. Set aside.
3. Place enough oil in a large pot to cover the poppers and turn to high heat. Heat the oil until it is at least 350 degrees. (To test if the oil is ready, spoon a small amount of batter in the oil and if it starts to sizzle and fry, you are ready to go!)
4. Open up a cold beer and enjoy until there is about 1/2 cup left. Whisk that with 1/2 cup flour for the beer batter.
5. When the peppers have cooled stuff them with the cream cheese mixture. Toss in the beer batter and drop two at a time in the oil.
6. Deep fry until the coating is golden brown, about 3 minutes. Cool in paper towels at least 2 minutes before enjoying.
(Doesn’t Charlie Sheen look so creepy, like he is ready to steal my jalapeno poppers?) These little suckers are delicious! The beer batter stays nice and thick and doesn’t fall off of the pepper. The pepper itself was soft and my batch wasn’t too spicy. The filling was slightly melty and ooey gooey delicious. I can see myself making these again, maybe for a party. If you would like a lighter version, you always check out my Stuffed Jalapenos.
