BACON-HOMINY CORNBREAD WITH PICKLED JALAPENOS
Fold chopped barbecue chicken and bacon into this spicy batter for a cornbread that eats like a meal.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Position an oven rack in the middle and preheat to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the chicken, bacon, hominy and pickled jalapeño.
- Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature.
PICKLED JALAPENOS
Deliciously fresh and simple pickled peppers! Peppers will keep in the refrigerator for up to 2 months as long as they are covered by the pickling liquid.
Provided by Simply Sundays!
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h
Yield 48
Number Of Ingredients 6
Steps:
- Combine vinegar, water, sugar, salt, and garlic in a pot over medium-high heat. Bring to a boil, stirring until sugar and salt dissolve. Remove pickling liquid from heat.
- Stir jalapeno peppers into the pot. Let stand until slightly cooled, about 15 minutes.
- Transfer jalapeno peppers to a large Mason jar; pour in pickling liquid to cover. Let cool to room temperature, about 30 minutes. Cover and refrigerate.
Nutrition Facts : Calories 5.1 calories, Carbohydrate 1.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 145.6 mg, Sugar 0.8 g
JALAPENO GREEN BEANS
This simple green bean dish gets a bit of a kick from jalapeno pepper. If you don't like things too spicy, reduce the amount of jalapeno by half-or eliminate it completely. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add jalapeno and shallot; cook and stir until tender, 2-3 minutes. Add beans and salt; cook and stir until beans are tender, reducing heat if necessary, 8-10 minutes. Drizzle with lemon juice. Serve immediately.
Nutrition Facts : Calories 106 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
PICKLED JALAPENO AND BACON BEANS
Steps:
- Saute bacon in large pot over medium-high heat until crisp; drain on paper towels. Pour off all but 6 tablespoons drippings. Add onions and garlic to pot. Saute until beginning to brown, about 12 minutes. Add tomatoes with juice an allspice; simmer until mixture thickens, about 15 minutes. Add beans, jalapens and bacon; simmer until flavors blend, stirring occasionally, about 20 minutes longer. Season beans with salt and pepper. Mix cilantro into beans. Transfer to large bowl and serve.
CHEESY JALAPEñO-BACON PULL-APART BREAD
Assembling this bread is a little messy and it will look very full, but don't be afraid to really stuff between the cuts so all the flavor and melting cheese can soak into the loaf.
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill to low and medium: On a gas grill, turn the center burner(s) to low and the side burners to medium; on a charcoal grill, bank the coals to the sides with a few coals in the center.
- Combine the cheddar, pepper jack, bacon, jalapeños and scallions in a medium bowl.
- Slice the bread with a serrated knife in 1-inch intervals, cutting almost all the way through. Rotate the bread 90 degrees and repeat to create a crosshatch pattern. Set the bread on 2 large stacked sheets of heavy-duty foil.
- Gently spread the bread open and brush between the cuts with 4 tablespoons melted butter. Stuff the cheese mixture into the spaces. Press the bread back together and brush the outside with the remaining 2 tablespoons melted butter; wrap in the foil.
- Once the grill registers 350˚ F to 375˚ F, set the bread in the center of the grill over low heat, cover and cook until warmed through, about 15 minutes. Pull back the foil to expose the surface of the bread (do not remove). Continue to grill, covered, until the top of the bread is crisp and the cheese melts, 10 to 15 minutes. Serve warm.
JALAPENO PICKLED BEANS
Make and share this Jalapeno Pickled Beans recipe from Food.com.
Provided by Dinocu
Categories Lunch/Snacks
Time 1h
Yield 5 Pints, 16 serving(s)
Number Of Ingredients 7
Steps:
- Brine Solution - Bring water, vinegar and salt to a boil.
- Adjust the amount of remaining ingredients according to amount of beans you have on hand.
- Place 1 to 2 cloves of garlic, 1 jalapeño pepper cut in half(leave a few seeds in) and 2 to 3 sprigs of dill in to large pint jars.
- Pack jars tightly with fresh green beans, leaving 1/2 inch of space at top.
- Pour brine solution in to jars leaving 1/4 inch of space at the top. Remove air bubbles by stirring with a butter knife.
- Wipe rim clean with a cloth and seal. Tighten rings finger tight.
- Ive never processed my jars and have never had any problems with them sealing. Feel free to process if you like.
- Store beans in a cool place for a minimum of two weeks before eating.
JALAPENO BACON DEVILED EGGS
I had an epiphany today and came up with these. Make them when you have leftover bacon (if there is such a thing). I had to make bacon, but it was worth it! Note: When I buy pickled jalapeno slices, I mince the entire jar in a 'Bullet' food processor (with the brine) because it's so much easier to evenly distribute on nachos and to use in recipes too.
Provided by Weewah
Categories Lunch/Snacks
Time 30m
Yield 16 Deviled egg halves, 8 serving(s)
Number Of Ingredients 12
Steps:
- Cook your eggs and bacon at the same time if you don't have leftovers.
- Slice the eggs lengthwise in half and pop the yolks into a small mixing bowl.
- Mash the yolks thoroughly with the next four ingredients.
- Add the mayo in 3rds till it's the consistency you like, mashing any lumps of yolk. I use all the mayo but some people don't want to consume that much. More mayo makes a lighter filling.
- Salt to taste, then add the onion, jalapeno and bacon and mix well.
- Place in the quart ziploc bag (fold the top edge well down so you don't get yolk all over it and spoon the mixture into one of the corners. Unfold the bag top, smooth out any air, twirl the bag to seal the egg into it and clip the corner off the bag.
- Pipe the yolk into the egg halves. It makes quite a bit so you can mound the yolk over on the solid white part of the egg, as you fill it.
- Garnish.
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BACON JALAPENO BAKED BEANS - DAD WITH A PAN
From dadwithapan.com
Servings 8Total Time 1 hr
- Cook bacon in a pan. While the bacon is cooking melt butter and stir in brown sugar in a pot over medium heat. Bring to a boil and simmer for about 3 minutes
- While the butter is melting, place your over the flame to get a char all around the pepper. About 2 minutes. De-seed and dice.
- Stir in tomato sauce, jalapeno, worcestershire sauce, apple cider vinegar, garlic powder, cumin, ground mustard, salt and cayenne pepper. simmer for about 5 minutes.
- in a separate pot, pour in pinto beans along with barbecue sauce. stir in about half of the bacon and simmer for about 20 minutes, stirring occasionally.
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Servings 16
- In a large saucepan, combine the beans, anchos and 2 quarts of water and bring to a boil over moderate heat. Lower the heat, cover partially and simmer until the beans are very tender, about 2 hours. Add a little water if necessary to keep the beans just covered as they cook; let cool. Working in batches, puree the beans and their liquid in a food processor.
- Heat the oil in a large heavy skillet. Add the bacon and cook over moderately high heat without browning until the fat is rendered, about 5 minutes. Add the onion and garlic and sauté until deep golden brown, about 10 minutes. Lower the heat to moderate, add the pureed beans and stir until thick and creamy, about 5 minutes; if the beans become dry, stir in a little water. Season with salt.
- Spread half of the beans in a large ovenproof skillet or baking dish and sprinkle with half of the grated cheese. Cover with the remaining beans and cheese and then the sliced jalapeños.
- Preheat the oven to 350°. Bake the beans for about 20 minutes, or until they are heated through and the cheese is melted. Serve with tortilla chips or tortillas.
RECIPE: PICKLED JALAPENO AND BACON BEANS (20 SERVINGS)
From recipelink.com
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