November 7, 2009
I’m happy to hear that both friends in Greensboro and Chicago made my jalapeno poppers (from this past Thursday’s post) last night! Michael and Tommy sent me pictures this morning from their Poppers Party. They also sent me a great tip that Tommy learned on Top Chef. They soaked their cut jalapenos in ice water after they seeded them to reduce the spicy kick. Who knows if it helps – but it is worth a try!
PS: If you charmed by their cute faces today – you’re in luck – next week is all about Tommy and Michael’s trip to North Carolina a couple weekends ago!


November 5, 2009
My friend George served these jalapeno poppers to me several years ago and I fell in love with them. They are the perfect appetizer to serve for a laid back evening – and people go crazy for them (people generally go crazy for anything wrapped in bacon)! I made them for the first time last year and nearly killed myself. Instead of cutting them in half and removing the seeds, I thought that I need to keep the pepper whole and dig the seeds out through a tiny slice in the pepper. Do not try this! I was in complete tears, coughing and sneezing and told myself I would never make them again. George got a big kick out of my story and corrected the recipe making it about 100 times easier. And, you can actually save money and time by purchasing less peppers and only seeding half!
Ingredients:
- 15 jalapenos
- 1 package cream cheese
- 1 package bacon
Assembly: Preheat the oven to 400 degrees. Cut jalapenos in half and remove seeds membrane (the really hot parts). Stuff with about a tablespoon of cream cheese and wrap with a half piece of bacon. Roast for about an hour or until bacon is crispy and pepper is roasted.