adventures of mascarah.

[Life: Make] Bacon Wrapped Jalapeno Poppers

Want a super easy appetizer sure to please all of your friends hanging out watching the NFL playoffs or the Oscars? I find this one pleases both crowds and everyone in between. And it is SO. EASY.

Ingredients:

• 20-25 fresh jalapeno peppers
•  
16 ounces cream cheese
•  
2 cups shredded cheddar (or jack or jalapeno jack or other delicious) cheese 
2 
• 16 ounce package of thickly bacon or turkey bacon

Directions:

• Cut stems off of peppers (or if you’re lazy like me leave them on) and cut them all in half longways
• Remove seeds from peppers
• Fill each pepper with cream cheese and sprinkle cheese on top
• Wrap 1/2 slice of bacon around each pepper half
• Place on baking sheets and place in 450 degree oven for 12- 15 minutes or until bacon is fully cooked and looks crispy (and totally delicious)
• Remove and serve when cooled

Note: Have a grill? Even a baby one like some of us city dwellers? Skewer them up - like in the photo above and fire up the BBQ. They’ll roast quickly, deliciously. Put a bit of foil below and it will protect them from any awkward sticking. Takes about 4-5 minutes on high heat.

[Life: Make] MEXICAN CORN ON THE COB

Directions:

If you don’t have a grill…

In an oven heated at 350, cook corn in husk for 25 minutes.

After taking corn out of oven, let it cool for a few minutes, and then pull husk layers off.

If you want to blacken you corn for some of that grilling effect, put it under the broiler for 3-4 minutes on each side.

Roll the ears in melted butter, then spread with mayonnaise. Sprinkle with cotija cheese and cayenne (be careful). Serve with a lime wedge to squeeze just before eating.

A bit messy to make but totally cheap and delicious… and so fast.

[Life: Make] Gorgonzola Dip

I ate brunch over the weekend at Extra Virgin where they have an amazing side of fries w/ gorgonzola dip that you can order as a side. So. Good. They serve theirs with thin crispy regular fries but I tested it out with sweet potato (good recipe here for those) and I think they make an even more delicious combination.

This dip is so easy to make. You have to try it.

Ingredients

• 1  (8-ounce) carton mascarpone cheese (1 cup)
• 1/3  cup  sour cream
• 1/3  cup  chopped fresh chives
• 1/2  teaspoon  salt
• 1/4  teaspoon  ground white pepper
• 4  ounces  Gorgonzola cheese, crumbled (1 cup)

Directions

Mix the mascarpone cheese and sour cream in a bowl. Stir with a wooden spoon until smooth. Add in chives, salt, and pepper. Gently stir in Gorgonzola cheese.

[Recipe via]

[Life: Make] Homemade Trifle

I recently discovered this dessert and have become an addict. Easy to make (i.e., impossible to burn and you can buy the premade cake if you really want to go easy) and sooo delicious. Bonus points that it makes for a good presentation if you are having guests over.

Ingredients

• 2 (9ish inch) white cake or sponge cake layers, baked and cooled (I like to mix it up, either work)
• 2 boxes of strawberries
• 3 white peaches
• 1/4 cup white sugar
• 1 pint fresh blueberries
• 2 bananas
• 1/4 cup orange juice
• 1 (3ish ounce) package instant vanilla pudding mix
• 2 cups milk
• 1 cup heavy whipping cream
• 1/4 cup blanched slivered almonds

Directions

1. Slice strawberries and peaches and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
2.  Use half of the cake cubes to line the bottom of a glass bowl (or multiple bowls if you’re doing individual servings). Layer half of the strawberries followed by half of the blueberries, half of the peaches, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
3. In a bowl, whip the cream and spread over top of trifle. Garnish with slivered almonds.

[Life: Make] Super Cheesy Grits

I’m not sure life would be complete without cheese grits. I’ve tried everyone’s recipe and (ironically) one of my favorites comes from Alton Brown. Try it. It’s easy and totally delicious.

Ingredients

• 2 cups of water
• 2 cups of whole milk
• 1 1/2 teaspoons kosher salt
• 1 cup coarse ground cornmeal
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 4 ounces sharp Cheddar, shredded
• 4 ounces Jalapeno Jack, shredded (this is my addition - I like super cheesy)

Directions

Place the milk, water, and salt into a big pot over med high heat and bring to a boil. Once comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal is in, decrease the heat to low and cover. Whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or becoming lumpy. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk. Once the butter is melted, gradually whisk in the cheese a little at a time. Eat right away.

[Life: Make] Strawberry Fizz

If you like a Sloe Gin Fizz, this is a fun take that is one of my favorite summer drinks. When I lived in Tejas I used to make this for friends all the time.

• 1 small spoonful of Strawberry Jam (the tarter the better)
• 1.5 shots of Hendrick’s Gin (my fav) or Bombay Sapphire Gin
• 3/4of 1 lemon squeezed… Fresh Lemon Juice
• Ice to fill glass
• Tonic Water
• Lemon Slices

Directions:

Fill the glass with ice and the first 3 ingredients. Top with Tonic Water & lemon slices. Voila. Yumm.

Update: reading all your questions…in order to not get the jam stuck in the bottom, take a long spoon or one of those fancy bar metal stirring stick things and briskly whisk the jam into the mixture…. or screw the jam and just add strawberry (or raspberry) puree which you can easily accomplish by mashing the soft fruit with a wooden spoon

Woah…take two. I was trying to edit one of my photos from flickr and ended up posting the wrong image. Trying again! Apologies for that weird first image.

[Life: Make] Tomato and Black Bean Salsa

I have started making this recipe almost every Monday and then using it throughout the week in a variety of ways: with hummus & pita, as a salad dressing (can cut with more olive oil or just use as a chunky alternative), as a garnish on my veggie burger, with my eggs, etc..etc..It is really cheap (all the ingredients - even if bought organic if possible- are under $10 in NYC) and it can last as part of at least 5 meals. Give it a whirl and let me know what you think.

• 4 cups chopped vine-ripened tomatoes
• 2 cups dried black beans, cooked in salted water until tender, cooled
• 1 cup small diced red onions
• 2 large fresh jalapenos, seeded & diced (or can sub chipotle for a more smokey flavor
• 1/2 cup loosely packed chopped fresh cilantro leaves
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped garlic
• 6 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive oil
• Salt and pepper to taste

Directions

Combine the first seven ingredients in a mixing bowl. Season with salt and pepper. Add the lime juice and olive oil. Mix well.

[Recipe adapted from Emeril via FoodNetwork.com]

[Life: Make] Gorgonzola & Porcini Risotto

Not the healthiest of risottos (cheese!) but definitely tasty and easy to make. I added some pan seared scallops to mine but it could have easily been a meal without them. Recipe by the lovely Giada.

INGREDIENTS

•    4 cups low-sodium chicken stock
•    1 1/2 ounces dried porcini mushrooms
•    3 tablespoons butter
•    1 medium onion, diced
•    1 1/2 cups Arborio rice
•    1/2 cup dry white wine
•    1/2 cup grated Parmesan
•    3/4 cup Gorgonzola, crumbled
•    1/4 cup chopped fresh chives
•    1/2 teaspoon kosher salt
•    1/4 teaspoon freshly ground black pepper

DIRECTIONS

Bring the stock to a boil over medium-high heat. Add the porcini mushrooms. Remove the pan from the heat and set aside for 30 minutes until the mushrooms are tender. Remove the mushrooms and set aside.

Reheat the stock to a simmer and keep warm over low heat.In a large pan melt 2 tablespoons of the butter over medium-high heat. Add the onion and mushrooms and cook until the onions are tender but not brown, about 3-4 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost evaporated, about 2-3 minutes. Add 1/2 cup of warm stock and stir until almost completely absorbed. Continue with remaining stock, adding 1/2 cup at a time, and allowing each addition to be absorbed, until the rice is tender to the bite and the mixture is creamy, about 20 minutes. Remove the pan from the heat. Stir in the Parmesan, Gorgonzola, chives, salt and pepper.

[Life: Make] Piglets in Blankets

Ingredients:

• 1 package of cocktail dogs (small dogs) or small sausages - can get from Whole Foods in frozen foods aisle (I like the spicy turkey sausages)
• 1/2 cup of shredded sharp cheddar cheese
• 2 packages of Pillsbury crescent rolls (the ones in the tube/can)
• Spicy mustard, honey mustard, sriracha for dipping

Instructions:

•    Unroll crescent rolls
•    Cut each crescent roll into thirds, making 3 small, long triangle strips
•    Sprinkle shredded cheese over triangles
•    Starting at one end, roll hot dogs in crescent dough
•    Place on greased cookie sheet
•    Bake at 350 degrees for 10 minutes or until golden brown
•    Serve with dipping sauces. Pile in a pyramid for a cute party dish!