8-12 large Jalapeños
1/2 pound ground Mild Italian Sausage
1 “tub” of plain Cream Cheese
Strawberry, Blackberry, Marionberry, or Raspberry Jelly (home made of course!)
Fry sausage in frying pan. Cut Jalapeños in half and gut them out. Discard seeds (or use in my stuffed tomato recipe.) Fill the Jalapeños with the cream cheese. Top with the cooked sausage. Cook in oven at 375 for about 8 minutes, until the sausage is crispy and the cream cheese starts to turn brown. Serve warm with the jelly on the side for dipping.
Variations include using a good Serrano Ham, or chopped Apple/Garlic Andouille sausage instead of the Italian Sausage
Habanero Stuffed Tomatoes Recipe
This is a good Vegetarian or Vegan recipe that even meat eaters will enjoy. Can be a main dish or used as a side.
2 medium sized tomatoes per person
1 habanero (or two jalapeños if you want it a little less warm)
“Wild” or Mixed rice. You want the kind that has several different types mixed together
Feta Cheese (try to get the kind with the least amount of salt for the most flavor, or use a Vegan Feta)
Start cooking rice per instructions, use the smallest amount possible as you will have leftovers. Preheat oven to 350F. Cut tops of tomatoes off and scoop the insides out. Be sure to get as much as possible as you want a bowl shape. When rice is done mix the tomatoes scoopings, feta cheese and the chopped habanero (or jalapeños,) together. Spoon into the hallowed out tomatoes. Put the tops back on, and put in oven for ten to twelve minutes. Enjoy with several glasses of water.
The left over rice can be served later with a grilled portabella mushroom, or a side of steamed vegetables.
Note that you can remove the jalapenos and habaneros totally, I’d suggest replacing them with Green Peppers or onions.
Cheese Soup Recipes
No clue where I got the basic recipe from. The Internet surely, but it’s been heavily modified so would be hard to find.
“Basic” Cheese Soup
3/4 cup butter
1/2 cup thinly diced celery
1/2 cup flour
1/2 cup thinly diced carrots
1/2 cup thinly diced onion
2 tablespoons Parmesan Romano Cheese
5 Cups Chicken or Vegetable Stock
6 Ounces Cheddar Cheese
Melt butter; saute vegetables until done but not browned. Blend in flour. Slowly add chicken or vegetable stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano cheese. Add Salt and Pepper to taste
Beer Cheddar variation
As above, add 1 bottle of beer (Dark Ales are best,) along with the cheese
Add 1 cup chopped ham (Serrano or other salty thin sliced hams work best,) or 8-12 chopped pieces of Bacon, or 4 chopped Sausages, or one chopped Kielbasa
Extra Cheesy Variation
Add 1/2 Cup White Cheddar, 2 Ounces Blue Cheese, 6 ounces Pepper Jack
Add 4-6 chopped Jalapenos or Habaneros – Do NOT Saute and remove seeds to decrease the heat. You can bake them in the oven for 4-6 minutes at 400 to give them a crispy “fire roasted” texture/flavor.
1 Can of Campbell’s Cheddar Soup prepared as on can
4 Ounces Grated Cheddar Cheese (a large handful)
2 Ounces Grated Jack or Mozzarella
Add 1/2 Cup White Cheddar, 2 Tablespoons Worcestershire Sauce, six cloves of crushed garlic, Tabasco or Dave’s Insanity Sauce to taste