The Mission…
I know there is not a baker, baker nor cabinet maker in the bunch of ya, however…I will challenge anyone to a snacky duel. A literal Horse-Duvy trot off… Bite size morsel mega face off… oh in laymen terms… File this under snack foods, hors d’oeuvres and appetizer parade.
THIS IS A CONTEST …warning proceeding with caution may prove to be very wise I do not lose well.
Rules:
You may enter one entry for the contest.
The entry must be less then 7 ingredients.
It also must not take two university professors to complete.
Easy right? Not so fast…I am in the contest too…I never loose.
I know…I know 7 ingredients is tuff to do due to those special spiced up thing-a-mer-oos however this is a snack contest not dinner making.
So no sending in a 55 ingredient puffball that takes 55 hours to complete…that is known as dinner.
Entries will be taken anytime from today thru Monday. I will announce the winner, I will judge each entry to find the very best. I will also award different category’s…like cracker toppers, roll-ups, dips and most of all overall winner. That would be the one that says to me, that is too cool.
These can be wings, poppers, spiced pickles or what ever…impress me.
Good Luck!
My entry will come Monday Morning oh hell…I send it now…
It is called Marty’s Hot Pepper’s
Ingredients:
Jalapino Peppers (the amount you wish to make up)
Breakfast Sausage – any kind (I like spicy)
Cream Cheese
Bread Crumbs (Progresso Italian Bread Crumbs are da bomb! Trust me)
Crushed Garlic
Lawry’s Salt
Soy Sauce
Directions: Top and clean out peppers…those seeds will light you up! Boil peppers for 3 minutes. Have the water boiling first before you add peppers.
Immediately remove from heat and slap them in cold water…oh and you have to slap them, due to they are going to slap you back when you eat one… set a side. Next cook the sausage, just before it is done add a little crushed garlic, for flavor, add bread crumbs into the sausage and stir until well mixed…remove from heat. This part is the tidiest part filling the peppers.
Make a work station of a cutting board makes for less clean up. On your cutting board make a small mound of Lawry’s Salt, a slab of Cream Cheese, a mound of your sausage mixture and a pile of your peppers. Have the soy sauce there as well. The idea is to fill half of each pepper with the sausage mixture however you have to do it in this order so the pepper is pleasant to taste. A Dab of Cream Cheese, a shot of soy sauce (just a few drops this will allow the cheese to easily move to the bottom of the pepper, add the sausage leaving 3/8” of space left in the pepper by gently pushing sausage into the cream cheese that is already in the pepper, dip the top of filled pepper in your Lawry’s salt to coat the top only of the pepper and fill the remaining empty portion of the pepper with more cream cheese. I warn you these are crowd pleasers. You can wrap peppers in foil and warm on grill for added enjoyment… they are best eaten warm, however still good cold but loose their bite…this year has been a strange year for hot peppers so some peppers are as tame as a Green Bell Pepper. I win! These are the Bomb!
Now the amount of sausage and Cream cheese varies to the amount of peppers you wish to do so trial and error will have to do until you can eyeball how much of each you will want.
I have tons of easy snacky Ideas but this one is my favorite and I have had people I do not even know call me and ask for the recipe…due to friends telling them about it.
Here two quickies for those who want less fuzz and quick travelers… Trisket Cracker topped with Swiss Cheese and Pepperoni, The trisket that is the best is the Cracked Pepper and Olive oil brand…da bomb!
Here is a quick snack that will addict you Pepperonis micro-waved for 30 sec, by them self or add cheese… How about this little ditty…kind of a fun way to eat a tomato sliced, add olive oil and Capers top it with oregano and parmesan cheese.
My entry is the peppers I am just showing you I have clever Ideas, and want yours as well,
Have a fabulous weekend
Entrees due no later then Monday evening.
A huge hug and many pats
Marty
