Jalapeño Garlic “Popeye” Poppers Recipe

This jalapeño popper recipe is definitely not for the faint of heart, and in no way am I suggesting to eat more than three of these mama’ jammas.’ Even “Popeye” would “blow me down” eating one of this garlic infused treats. I created this recipe due to the fact that I love garlic, love to cook with garlic, and I am quite aware of the many grand health benefits that eating garlic does for the immune system.




What I have found while adding a slice of garlic to the jalapeno, it ignites a more intense flavor of the jalapeño, no need to add any hot sauce to this recipe. Well, enough of the preliminary introduction about this recipe, and now let me introduce you to a new twist on the now infamous jalapeño appetizer.



Ingredients



16 jalapeños

2 cups shredded extra sharp cheddar cheese

2 cups shredded Monterey Jack cheese

4 large Egg Land’s Best eggs

1 ½ cup Italian bread crumbs

½ cup of King Arthur’s whole wheat flour

1 tablespoon of Italian seasoning

6 cups of canola oil



Directions



Using a sharp pairing knife, make a slit from the top to the bottom of the jalapeño, then proceed to make a crosswise incision at the stem, this will form a T.

Gently pry open the jalapeño, the seeds and rib will be exposed, devein and remove seeds.



Slice garlic into thin slices; begin to fill jalapeños with cheddar and Monterey Jack cheese, make sure to firmly press cheeses into the cavity of the jalapeño.



Beat eggs for 1 minute, in shallow bowl stir in Italian seasoning.



Stir in King Arthur’s whole wheat flour and Italian bread crumbs, next, add canola oil and heat stovetop to medium.



Dip jalapeño poppers in batter, hold firm each chile, and then proceed to roll each jalapeños into bread crumb mixture.



Only fry 3 jalapeño at a time, due to the nature of the delicate temperament of jalapeño; this keeps them from over frying, and falling apart.



Repeat steps, and gently remove each jalapeño from frying pan or fryer, then proceed to place jalapeños on paper towels to absorb excess oils.



Fun things to serve with jalapeño “Popeye poppers; Buffalo wings and mozzarella sticks, and 1 jalapeño popper with a chilled glass of Merlot is something to cherish.

Photo and recipe by Alfonso Coley - 2013

French Onion Soup with Garlic and Herbs Recipe

In my quest to create healthier recipes, I have come to realize that the joy of cooking is learning to think outside of the box - pertaining to traditional recipes. During my recent experimentation with the traditional French Onion Soup recipe, I decided to flip the script and add a new healthier twist to a recipe dear to many food lovers whom adore the fresh taste of garlic and herbs.




Serves 8 to 10



Ingredients



3 pounds of Vidalia onions, and 1 Spanish onion thinly sliced, makes about 10 cups

5 tablespoons no-salt butter

4 tablespoons olive oil

3 teaspoons Himalayan Pink Salt 84 or iodized salt

1 whole garlic clove finely minced

2 teaspoons Italian seasoning

5 tablespoons King Arthur whole wheat flour

2 quarts beef stock, fresh or canned, preferably condensed stock

2 cans of Progresso French onion soup mix for extra flavor

2 quarts chicken stock

2 quarts distilled or filtered water



Croutons



16 to 20 one-inch medium slices of French bread

2 tablespoons olive oil

2 tablespoons granulated garlic

1 pack of Swiss cheese, 1 pack of Munster cheese, 1 pack of provolone cheese, or 3 16oz packages of Sargento 6 Cheese Italian



French Onion Soup with Garlic and Herbs Recipe



Soupe a’ l’Oignon



Melt butter in a heavy 5-quart large saucepan, or kettle; add oil and butter at low heat.

Add sliced onions to saucepan, stir in onions, and stir onions for one minute or two so that butter and oil are evenly saturated. Continue to stir onions every five minutes for 25 to 30 minutes – until onions are golden brown. Sprinkle flour over onions, continue to stir

for about 3 to 5 minutes.



Add all stock, distilled water, salt, garlic and seasonings to a large pot, and bring to a simmer, then add sautéed onions to stock pot, increase to boil for 3 to 5 minutes. Reduce to simmer for 45 minutes to 1 hour. During cooking time, continue to stir stock mixture about every 5 to 10 minutes, skim off any excess grease.



While French onion soup simmers, begin to prepare croutons.



Lightly brush or coat bread with butter and olive oil, preheat oven to 300 degrees, place bread in oven and bake for 15 minutes, or until golden brown. Add crouton and desired amount of cheese to ovenproof croc; bake for 10 to 20 minutes, serve immediately.

Photo and recipe by Alfonso Coley - 2013