Once the family leaves this blog will move back to its regularly scheduled program of quilting, not food.
But we’ve been cooking, not quilting. The berries are calling our names and we had some pies for the fourth, but we always fall back on our lip-smacking, beer gulping starter.
Perfect for adding some spice to your life.
The photographed version has some sweet peppers added in for the kids or for those who don’t like it hot!
Introducing our version of Jalapeno Poppers. I use to make these in Mexico on our travels to Guerrero.
1) Cut your jalapenos in half lengthwise and deseed them with a spoon, no bother with the stem, just leave that. Wear gloves or plan on not touching anyone’s sensitive body parts later.
2) Stuff full with a salty feta. My favorite is the sheep feta from Trader Joe’s. It is packaged in a yellow/green bag.
3) Grill on a hot grill till undersides are pretty toasted.
Some will be mild and some super hot.
I recently had the sweet peppers at my friend Noelle’s, stuffed with goat cheese and wrapped in proscuitto. Trying those this round too.
Off to enjoy a few rows of quilting before we get out to enjoy the weather.