To go along with my football post this morning, today’s Simply Impressive recipe will be game time foods! Which is one of my favorite things about football season! One was a first time taste-testing and the other I’ve made several times, but always forgot to post it on here…and I was having a hard time deciding which to post! But after some encouragement from my facebook wall (haven’t “liked” labor of wonder on facebook yet?! Well, get on over there and do it!), I decided on both!!
The first is my trusty jalapeno popper dip! This is seriously easy and seriously good! I’ve made it a handful of times, and find myself craving this anytime there is football on! (Yes, I crave it a lot) I found it/created it when I was really craving some actual jalapeno poppers, but it sounded like a whole lot of work and time to make… naturally, I searched for an easier way to fulfill this craving! I got the basis of my recipe here, but of course, made it my own way! Not a whole lot different, but just enough that I feel more like it’s mine! (When I googled this dip this morning, a flood of websites and blogs came up, each with a little different twist. So you can do it basic or find something fancy-shmancy if that’s what you’re looking for!)
I used peppers from my garden!
2 packages (8 oz) cream cheese, softened
1 cup mayo
6 oz jalapeno peppers (I found this amount to not have much heat to it, so this last time I used a whole 12 oz jar of them plus about 2 tbs of the “juice” but we like heat!)
3/4 cup shredded cheddar cheese
Optional Topping:
1 cup of crushed croutons/breadcrumbs (I used chili cheese GF “protons”/croutons with lots of protein)
1/2 cup parmesan cheese
2 tbs melted butter
Preheat oven to 350. And spray pan. (I use a square 7×7 or my deep dish pie pan)
I do this all in my food processor so that I don’t have to chop anything, but you certainly can chop the jalapeno by hand. (If you bought whole jalapeno, remember to seed them! If it’s canned, don’t drain! If they came in a jar, use about 2 tbs of “juice.”) So, I throw in my jalapeno for dicing, and then I add in the cream cheese, and cheddar cheese until well blended. You can add more “juice” if it’s very dense, as you want it to be nice and creamy!
Now for the topping. I find it kind of unnecessary, as does my hubby, but if we’re going for more of a traditional jalapeno popper look and taste, then you might want to do it. (If you do skip the topping, I’d still sprinkle the top with the parmesan cheese.) In a small bowl, mix the croutons or breadcrumbs with the parmesan cheese and melted butter, then sprinkle over the top.
Bake for 15-20 minutes. Until dip is bubbling and top is browned! My hubby prefers it served with tortilla chips (which is also an easy way to keep it GF and simple). If you want to gourmet it up a bit, I’d serve it on top of some really yummy bread! (All this talk of it, is having me reheat it for lunch!) *One note, if you’ve used the topping, when you reheat it, for the love of all things tasty, do so in the oven! Just throw it in (even as it preheats) and it’s done in a couple minutes (like 5ish).
I couldn't find a "end result" photo... but it's pretty hard to do wrong!
Now for the simplest, easiest, mini pizzas you’ve ever made! While cruising through some blogs, I came across this article from This Italian Family, showing where she’d made these mini deep dish pizzas from Dashing Dish (both of these blogs are wonderful! I also kind of hate them for the amazingness of their photos. Let’s just say my camera is less than mediocre and in dire need of replacing! Most people’s phones take better pictures than my camera…that’s just sad. If any of you ever hear hubbyman griping about not knowing what to get me, have him refer to this post!) Back to the pizzas…. they remind me just a little of my lasagna cupcakes, due to their saucy-ness (which is what -obviously- makes them like a mini deep dish) but they were really, really yummy. The kids were not sure about the looks of them, but when biting into it, Big E exclaimed, “This is delicious! Were you trying to trick me?” They each requested more and more. There were no leftovers!
- 3-4 tortillas (I used GF tortillas and threw them in the microwave for about 15 seconds so they’d be soft. If you can do wheat, go ahead and use regular flour tortillas, or make it even healthier and use whole wheat ones!)
- 1 (15 oz can) pizza sauce- you may have some leftover (I used our homemade spaghetti sauce! sooo good! If you have spaghetti sauce on hand, just use that!)
- 3/4 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
- mini pepperoni (or large/regular cut into 4 pieces)
- If using already seasoned spaghetti sauce, you can omit these. If using plain pizza sauce: 1 tsp basil/oregano mix (or Italian seasoning), 1/2 tsp garlic powder, pinch of sweetener (I added one packet of stevia)
- pinch of black pepper
*Add in whatever your favorite pizza flavorings are! (I added mushrooms to the sauce of half of the pizzas!)
Preheat oven to 425 and spray a 12-muffin tin. Lay each tortilla out individually, cutting out medium circles. (I used the lid to my jar as a guide, and the original poster used the top of her can. Can also use the top of a cup or a circle cookie cutter.) It doesn’t have to fit the entire side of the tin, just fit snuggly!
Pour pizza sauce into a med. bowl, add in the parmesan cheese, and the rest of the seasonings. Stir until well combined. Spoon (about 2 tbs) into each tortilla. Top evenly with mozzarella cheese and top cheese with the mini pepperoni! (I did about 6)
Bake about 12-15 minutes, or until cheese is melted and starting to brown. Wait for pizzas to cool (not cold, but cool enough to touch and kids to eat- they hold their form better if you’ve waited for them to cool.) and then they just pop right out! And I’ll just mention once again- these aer ridiculously easy as well as ridiculously good!
They looked cuter than the photo portrays! Unfortunately, they were eating them before I could get an out of the pan shot!
laborofwonder 