How’s your week going?
We are on February School vacation week here, so we took the kids up skiing to North Conway, NH. It’s been a mixed bag with some wonderful ski days and others so cold we were shivering on the chairlift and huddling for warmth. If you follow me on Instagram you know we’ve reached an amazing point where all our older kids can ski with us down most trails and it is such a joy. Though there are some serious heart palpitations for this momma, we mostly have smooth sailing as we fly down the hill.
But no matter what the weather our days always end apres skiing with friends or sitting around a fire. I knew it would be very hard to be Whole30 compliant on vacation, so I have been MOSTLY eating paleo with a few glasses of wine and beer, giving myself that 10 day lent wiggle room. March 1-March 30 will be my hard core window and I am so excited. I honestly love how I feel when I wake up the days I’m compliant. And I am reading It Starts With Food now, and it is SO interesting. Highly recommended.
Also highly recommended are these jalepeno poppers. Just crazy good. They have 4 ingredients and take 10 minutes to make. Think they will be a ski house staple because my husband and kids were super sad when they were gone. (Note to self: make a double batch). They aren’t even hot at all which I thought was surprising. If you like heat you make want to save some of the seeds and mix it into the cream cheese or leave in the popper.
They are ridiculously easy to make.
I love jalapeno poppers so much, and I usually roll them in crushed corn flakes and fry them. But I saw pics floating around of them wrapped in bacon, and I had to try them. My husband was just a teeny bit excited.
First you put the bacon in a 400 degree oven so they cook for a little bit, 5-7 minutes. While they cook, you halve the jalapenos and remove all the ribs and seeds, which is where the heat comes from. Then you stuff them with a mixture of cream cheese and sharp cheddar cheese. I have added cilantro, chives and green onions in the past to my jalepeno popper stuffing – all of which are delicious – but I didn’t have any on hand here.
Take the bacon out of the oven before it is done, blotting them on a paper towel lined plate, and then wrap them around each one. You can use toothpicks, but I didn’t have any and did fine tucking them underneath.
Then pop them back in the 400 degree oven and cook for 15-20 minutes until the cream cheese oozes out. (Yum).
Bacon Wrapped Jalepeno Poppers (printer version here):
10 Jalapeno Poppers
1 brick of cream cheese
¾ cup sharp cheddar cheese
2 T. chopped cilantro, chives, or green onions (optional)
1 lb bacon
Cook bacon halfway at 400 degrees for 5-7 minutes.
Slice jalapenos in half and discard stems, seeds and ribs. Mix together cream cheese and cheddar cheese with a pinch of salt and pepper. Add chopped herbs if using. Fill each jalapeno half with cream cheese mixture.
Take bacon out of the oven and lay on paper towel lined plate. Then wrap each jalapeno half in a slice of bacon.
Cook at 400 degrees 15-20 minutes until cheese is oozing and jalapenos are soft.