Jalapeno poppers have got to be some of my favorite snacks. There is something about the heat of the pepper, the creaminess of the cream cheese, the crunch of the crumb coating… The combination is addictive.
The thing is that jalapeno poppers are a pain to make and they disappear so fast that it almost isn’t worth it – almost. Well, this jalapeno popper dip has the flavor, bite, and crunch of the poppers but it is so easy to make that it is ridiculous. Continue reading
Filed under Appetizers and Snacks
Once, when I was writing a cookbook for a publisher (who later cancelled the contract prior to publishing), an editor remarked with disdain that my food was Southwestern in its flavors and ingredients even when I was making something that was traditionally from another region.
Well DUH. It’s what I do. I love the flavors of the Southwest. I love the techniques and sauces of France, the freshness of Italian food but my heart belongs to Texas flavors and ingredients. That’s why in MY kitchen you will find a touch of chipotle in my chocolate mousse, pesto made with cilantro and pecans, and a variety of other fusions that often offend the prestigious palates of would be publishers. Continue reading
So, I was making peanut butter pots de creme (recipe coming soon to a blog near you) and I ended up with 8 egg whites left. I really didn’t feel like making an angel food cake, or a pie or…
I decided to make pavlova. Continue reading
Filed under Dessert
Cilantro swirled mashed potatoes are an easy and beautiful side dish that doesn’t take long to make.
I don’t know about you but my family has a mashed potato addiction and intervention is not totally unthinkable. I can make ten pounds of mashed potatoes as a side dish and they will evaporate the instant the bowl hits the table — it’s magical I tell ya. Continue reading
Filed under Side Dish, Vegetables
A few weeks ago I was invited to participate in the Marx Foods Chile Recipe Challenge. I was told I would recieve a box of a variety of dried chilies and I was to create an original recipe using at least one of them. As long as I posted it before September 9 I was good.
I was looking forward to it. After all, there are hundreds of different kinds of dried chilies but most people only know about a few of them. How cool is it to get to experiment with the unique flavors of unusual chilies?
Very cool.
One chile in particular intrigued me. It was a large, dark chile called a Mulato and the description said, “Mild. Flavor : chocolate and licorice.
I knew I wanted to use it in something baked. I wanted to use flavors that would not overpower the delicate chile flavors but would instead enhance it. Chocolate but not too much chocolate. Sweet but not too sweet. Muffins!
I was going to put chocolate chips in them but soon realized that my kids had snacked away my chocolate chip stash so I made them without. Feel free to add chocolate chips to yours; I’d suggest bittersweet. Continue reading
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Hi, and welcome to Restless Chipotle! Get ready to channel your inner tart and create irresistible delights!  |
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