These are very messy to eat, even though considered finger-food, your hands will be filled with cheese!
A “re-invention” from a recipe I had tried at a friend’s house, these stuffed jalapeños are a huge hit. Make sure to use high quality ingredients especially for the blue cheese, crab meat and bacon. Try to get smoked bacon. Here in Wisconsin I buy Nueske Bacon.
6oz crab meat
1/2 cup blue cheese
8oz salmon cream cheese
1/4 cup shredded mozzarella cheese
8 slices of smoked bacon
Make a longitudinal cut only on one side of each jalapeño.
Remove all seeds from the jalapeños.
In a bowl mix crab meat, blue cheese, cream cheese and shredded mozzarella.
Stuff each jalapeño with the mixture.
Wrap each stuffed jalapeño with a slice of bacon and put them in a oven safe deep dish.
Put them in the oven at low broil for about 15 minutes.
My husband grew up with this recipe and it is a staple at any party–especially the holidays–of his family’s households. From the very first time I tried it, I knew I would be making it often too, yet.. as usual adding a touch of myself (the smoked paprika).
1 celery stalk / bunch
1 8oz. soften cream cheese
1 cup of green olives stuffed with red pimentos 1 tsp of smoked paprika
salt / pepper to taste
In a bowl mix the cream cheese with paprika, salt and pepper.
Chop the olives real small then add to the cream cheese.
Use a potato peeler to softly peel the outsides of the celery sticks (this way you will not feel the strings when biting on it).
Cut the celery stick to about 2 inches in length.
Fill each stick with the cream cheese mixture and they are ready to serve.
Yes I did and all I can say is that if you actually try them, you may be surprised that you will like them. This is a traditional Portuguese recipe that I grew up with and totally different from any gizzards I have had here in the States.
The trick is to let them boil in low temperature forever, this way they will be nice and tender. The first time I introduced this here in the States, we were living in Iowa. People’s first reaction was: what is this? Of course typical me I would say just try it. Some shun away from them, but most did try it. Surprisingly enough even though spicy, the children were the ones that liked the most (perhaps because they have no pre-conception of what gizzards actually were) and would end up fighting for the hearts!
If this is the first time ever trying them, try one along with some bread and make sure to add some of the juices/stock with it.
1 package of gizzards (chicken or turkey)
coarse sea salt
1tbsp olive oil
5 cloves of garlic finely minced
crushed chili peppers
Wash the gizzards in cold water and cut them into small pieces.
Place them in a pot filled with water and season with salt.
Let them cook in low for about 2 hours or until very soft to the fork.
Warm the olive oil in a skillet and sautee the garlic and chili peppers.
Strain the gizzards (but keep the broth).
Sautee the gizzards in the skillet at medium to high.
Once they start browning add a little of the broth and serve with toothpicks.
Photo taken by Benny Sieu from the Milwaukee Sentinel
Another spicy wing recipe?
Indeed but I must say this is different than the most traditional ones here in the States. This is a recipe everyone usually loves and I guess… I am well known for! You can do this two ways. IF you have some of the Lemon Chutney you can use it for it, or follow the recipe below.
2 pounds of wings
2 sticks of melted butter
6 cloves of minced garlic
a hand full of minced dried red chilly peppers
3 soup spoons of lemon juice
1 soup spoon of kosher sea salt
Wash the wings and dry them.
In a bowl mix all other ingredients.
Spread the wings in an oven-safe dish and brush the sauce over them.
Put the tray inside the oven at 375° for about 15 minutes (or you can simply grill them for about 20 minutes while continuously basting them).
Put the oven at low broil until wings are nice and golden – this can take 20 to 30 minutes, depending on each person’s oven.
If you are using the Lemon Chutney, you will only need 1 stick of butter and the garlic. Process as per directions
A while back i decided to try this recipe and oh man, am i glad I did… Everyone absolutely loved it and it is a perfect thing to bring to a potluck or your kids’ teachers. They will love you forever–unless they are dieting of course and then they may not be very happy with you. Also this is such an easy recipe that get your kids involved in making them with you. Just the idea of actually making homemade snicker bars will get them in the kitchen real fast. Sure this is far from healthy, but we need to indulge from time to time right?