Today’s Everyday Food Challenge brings two issues together just south of the border. I visited the downtown Akron Farmer’s Market on Friday and picked up a basket of jalapeno peppers for a recipe from issue #11 and found that I had purchased so many that I could also make a recipe from issue #73. So what was cooking in my kitchen this weekend? Empanadas and Stuffed Jalapenos. And it was my first time making each of them. First up, the empanadas. So you know how I always say how simple and quick these Everyday Food magazine recipes are? Well this one was a little more complicated. There was dough making involved. I took a bit of a short cut and made my dough in a food processor as opposed to by hand as the recipe instructed. I think that may have saved me several minutes. But then there’s the dough resting time, and the rolling out, then the stuffing, followed by the suggested freezing. I have to say, the final result was quite tasty. I also ended up with quite a bit of the filling left over. I plan adding it to some rice later this week for a quick spanish rice dinner.
While the empanada recipe was quite involved, the stuffed jalapenos were a breeze. After fried mozzarella sticks, jalapeno poppers are my favorite appetizer. Since these aren’t fried, this recipe is a lot better for you. And I suppose you could make them even healthier by using reduced fat cream cheese and cheddar. I didn’t, but you could. The most effort that you’ll put into this recipe is cutting and seeding the peppers. After that, it’s a quick 10 minutes in the oven. I added a few minutes of broiling time after the bake to get a bit more color and crust on the cheese.
Finally, congratulations to Sarah (aka theGIRL) for winning the contest from last week. Your cookbook is on its way. Sixteen comments and #16 was randomly picked the winner. If you didn’t win this time, stay tuned. I’m sure that there will be more give aways in the future.