Grilled Jalapeno Poppers

These were my husband’s creation, so I can’t take full credit for them (I did buy the groceries though so that has to count for something right?). He loves spicy food but I do not, so we don’t have things like this often. I even tried them though and they were good!

6 jalapeno peppers, whole – seeds removed.
3 slices of turkey bacon, cut in half
mozzarella cheese slices (the equivalent of 3 cheese sticks cut in half)
toothpicks

•  While wearing gloves (so you do not burn your hands, skin, eyes, face, whatever else!), cut the stem end off of the peppers. Then cut a slice down the pepper, lengthwise. You want to be able to pull apart the pepper slowly to add the cheese but you want it to keep its shape for cooking.
• Add the cheese slices into the peppers. We used a fresh mozzarella role and just cut strips long enough to fit in the peppers. *NOTE: it helps to freeze the cheese strips for about 15 minutes so the cheese doesn’t melt out while cooking.
• Wrap the bacon pieces around the cheese stuffed peppers and secure with a toothpick.
• Grill or bake at 350°F for about 10 minutes or until the bacon is cooked.
• NOTE: I’m not kidding about wearing gloves while dealing with hot peppers. Some people have skin of steel, others of us aren’t so lucky. My one and only experience with cutting jalapenos without gloves ended poorly. I was about 12 helping my mom make salsa and started cutting them bare-handed. I had jalapeno oils under my nails and on my face. For a couple of days I was miserable… so be forewarned – glove it! J

Cheater Jalapeno Cheese Biscuits

I love bread – like so much so that most would consider it a problem. I was the one that HAD to have some type of bread for every meal. My idea of an evening snack was toast with peanut butter – not Oreo’s. When I found out I had a gluten sensitivity my first initial thought was “OMG – I’m going to die without bread.” Well, obviously, I didn’t but for a good few weeks I thought I was going to. Slowly I started finding some gluten free bread mixes and even made a few loaves of my own. My mother-in-law (one of my biggest support persons) went to a Whole Foods store and bought me TONS of gluten-free items. One of them was a box of Chēbē Cheese Bread Mix. That’s where this easy recipe came about. It saves TONS of time using a pre-made flour mix. One of these days I’ll try to recreate my own version but for now – enjoy this time saver!

1 7.5 oz box of Chēbē Cheese Bread Mix
2 Tbsp olive oil
2 large eggs
1/3 cup water
¾ cup soy mozzarella cheese (use whatever shredded cheese you’d like)
¼ cup grated parmesan cheese
1 large jalapeno pepper, seeded and finely diced (*use gloves to cut this!)

Follow baking instructions on bread mix package. You could follow the package baking instructions and just add the pepper, but I did slightly tweak the amount of water and varied my cheese types.