Try a New Recipe: Jalapeños con Cangrejos

Try A New Recipe Day 4 (1)

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!

Jalapeños are very versatile, and when Tamy posted her Avocado Stuffed Cheddar Jalapeños, I knew I had to post mine too!

This recipe started out as sort of an experiment. I took a yummy crab/cream cheese filling which I usually use for Crab Rangoon, and stuffed it into jalapeños. Very simple, and delicious. We’d done this before, but before we just baked them and eaten them. I wanted to see if they would freeze and then bake successfully.

Note: To freeze jalapeños, simply place on a baking sheet in a single layer, making sure the jalapeños aren’t touching each other. Stick in the freezer for a few hours, until frozen. Then move jalapeños from the pan and place in a ziploc freezer bag. That way, they are individually frozen and you can just take out however many you’d like to bake! To bake from frozen, use the same oven temp. below and bake for about 30-45 minutes, or until golden brown.

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I froze some, and I didn’t see why it wouldn’t work, since it always does for the scrumptious Bacon-Wrapped Jalapeños. I froze them for a month or two, then baked them right from the freezer, just increased the baking time. Success!! They are delicious fresh or frozen, making them very convenient for a party, or anytime at all!

The first time I made them, we couldn’t resist eating the rest of them. We had a small taste-testing party on the ranch, and everyone loved them.

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Jalapeños con Cangrejos
AKA Crabby Jalapeños
AKA Crab-Infested Jalapeños
AKA Crab Stuffed JalapeñosMakes 40 jalapeños, give or take, recipe can easily be halved or doubled!16 ounces cream cheese, at room temperature
10 scallions (green onions), diced
2 cans crab, drained
about 20 jalapeños, halved lengthwise, seeds and white ribs removed

Mix together cream cheese, scallions and crab until well-combined. Cover and refrigerate for several hours or overnight.

To prepare the jalapeños, slice each pepper lengthwise, inserting knife tip just below the stem of each jalapeño, as close as you can get to the stem end but not cutting the stem. Pull the two halves apart, and usually the half the stem will stay on each half (this gives you a handle and it looks nice). Use a small spoon to gently scrape out the seeds and the white ribs inside (the spicy parts). Leave some ribs if you want them spicier, but do so at your own risk!

Smear each prepared jalapeño half with a generous amount of cream cheese mixture. Place jalapeños on a baking rack over a sheet pan.

Preheat oven to 375 degrees F. Bake for about 20 minutes, until cheese is melty and bubbly and just beginning to turn golden brown. Arrange artfully on a platter and serve while still warm.

Navy Bean & Ham Soup with Garlic Cheese Biscuits

I guess I’ll be the bad guy that breaks the chain of puff pastry recipes, but I have to. Soup is one of my favorite foods and well of course I also love the breads that we eat with soups! I went to buy some black eyed peas to make for the new year and was confronted with a bean dilemma if you will. In front of me were not only the black eyed peas, but also Navy beans and great northern beans which also intrigued me. More about those later though. I bought all 3, started with the Black Eyed Peas for Texas Caviar or Cowboy Caviar and now on with the Navy beans.

Simply Delicious Sunday Pink

According to Wisegeek, Navy beans are pea sized white beans which can be used in a variety of dishes. These very common beans are known by a variety of alternate names, including haricot beans, Boston beans, pea beans, and Yankee beans, and they are closely related to larger white beans such as Great Northern and cannelloni beans. Most markets carry navy beans, typically in both dried and canned form, and they are also very easy to grow in the garden, if you have a little bit of room.

The flavor of navy beans is fairly mild, and the texture of the beans tends to be fairly dense. The common name “navy bean” is a reference to the fact that the beans were once widely included among the staple supplies of the United States Navy, since dried beans do not go bad, and they provide an excellent source of nutrition. Many classic American bean dishes call for navy beans as a result, since they were so widespread and well known; Boston baked beans, for example, are made with navy beans. So of course I am now researching these recipes to replace my current BBQ bean recipe and get away from using canned products.

My recipe was developed from what I had on hand along with childhood memories of navy beans and ham hocks cooking on the stove. Min from the Bad Girl’s Kitchen recently ran a recipe for Ham & Bean soup that is most similar to what my family cooked when I was young. I developed this biscuit recipe after I fell in love with the Red Lobster’s cheddar biscuits.

 

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NAVY BEAN & HAM SOUP

1 ham bone with meat on it
2 stalks celery, sliced thin
3 cloves garlic, minced
2 large carrots, chopped
1 large shallot, chopped
3-4 fresh thyme sprigs
cayenne pepper
salt and pepper to taste
Frank’s red pepper hot sauce
1/4 cup finely grated cheddar cheese

  • Soak the beans in room temperature water overnight.
  • Cover ham bone with water. Sprinkle generously with cayenne pepper, salt, thyme sprigs and black pepper. Bring to a boil and simmer for 2 hours or ham falls off the bone.
  • Strain the stock and separate into 2 separate 8 cup portions. Freeze 1 portion for your next batch of soup.
  • Return the stock to your pan and add the vegetables.
  • Bring to a boil. Add beans and ham pieces. Lower to a simmer for 2 hours.
  • Sprinkle with a few drops of Frank’s red pepper sauce and some grated cheese.
  • Serve with Garlic Cheddar Biscuits.

GARLIC CHEESE BISCUITS
2 cups biscuit baking mix
1 1/2 cups finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter

  • Preheat oven to 400 degrees.
  • Lightly grease a cookie sheet.
  • In a large bowl, combine baking mix, 1 1/4 cups of the Cheddar cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and remaining cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.

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Here are a few more soup and stew recipes just in case this one didn’t grab you:

  • Beef Chili
  • Beef Stew
  • Chicken Noodle Soup
  • Chicken Posole
  • Cleaning the Fridge Soup
  • C.O.R.N. Queso Soup
  • Cream of Broccoli Potato Cheese Soup
  • Cream of Mushroom Soup
  • Creamy Tomato Soup
  • Crockpot Beef Stew
  • Everything but the Kitchen Sink
  • Fiesta Chicken Tortilla Soup
  • French Onion Soup
  • French Onion & Tomato Soup
  • Lazy Day Beef Stew
  • Loaded Baked Potato Soup
  • Pepper Steak Soup
  • Rib Sticking Winter Soup
  • Southwest Chicken Enchilada Corn Chowder
  • Split Pea Soup
  • Tomato Spincah Soup
  • Vegetable Soup Base
Don’t forget that the Superbowl recipe round-up is coming!
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Guess Who’s Coming To Dinner – The Bad Girl’s Kitchen is cookin’ up Potage Parmentier (Leek and Potato Soup)

Guest Host

Hi there! I’m Min, of The Bad Girl’s Kitchen. BGK is a little website I created back in January 2008 for my family and friends to share recipes, learn some new techniques, and maybe find some new family favorites! Since then, the site has grown to about 400 fantastic recipes, with 24 members (17 of whom have contributed recipes!), quite a few fans on facebook and some followers on google. I’d love for you all to check out the website, try some recipes, and let us know what you think!
So I’m married to a real, live cowboy, which naturally makes me a cowgirl. I’ve had to put my riding life virtually on hold while we’re raisin’ up two young cowboys, H-Bomb (age 6) and Sawed Off (age 3 1/2). We live on a cattle ranch, literally in the middle of nowhere. There is no phone service, no cell signals, and we even generate our own electricity! We are 35 miles from the nearest town with a teeny tiny grocery store, 15 miles from the nearest neighbors other than ranch hands, and 4 hours from the nearest Costco…Thank goodness for satellite internet, I tell you what! (Pioneer Woman has it made compared to us, if you ask me). If you’d like to read about our ranching life, of course I have a blog about that too.

 

I love cooking for my family, and hosting elaborate parties, and trying new recipes…sometimes I have to wait a while to track down “exotic” ingredients, like shallots and flat-leaf parsley, or order things online, but it’s always worth the wait!

What’s for dinner tonight?

Potage Parmentier, or Leek and Potato Soup!

Although I already have an excellent (favorite) recipe for Martha’s Potato Leek Soup, I’ve been reading Julie and Julia, and Potage Parmentier was one of the first recipes Julie made from Julia Child’s Mastering The Art of French Cooking. I love potato leek soup, so I was intrigued with this recipe.
And luckily, leeks are no longer an “exotic” ingredient at the grocery store in town~no waiting!
I pulled out my copy of MTAFC, and checked it out. Although I’m not presuming to (gasp!) doubt Julia, her soup only has 6 ingredients (including just 4 main ingredients). Martha’s recipe has many more: subtle spices, shallots, garlic, and honestly I simply LOVE Martha’s soup. I decided we’d have to see what happened with Julia’s…I was willing to give it a chance! Ha ha.
If you’re not exactly sure how to clean the leeks, which can be quite dirty inside, please follow this link for a quick lesson!

I don’t have a pressure cooker, but I’ve included those directions because I know a lot of people do. I stirred in cream at the end, but had I not had cream, I think butter would have been fine. We served our soup with a loaf of Artisan Bread.

Julia’s soup is simple and comforting, and yes, delicious! I should never have doubted it. I do still love Martha’s soup, of course, but believe it or not, Julia’s is sooooo much easier.

The boys started out dipping their Artisan Bread in the soup, and by the end of the meal, they were drinking the soup out of their mugs! I think H-Bomb even had seconds. If that isn’t a Seal of Approval, I don’t know what is.

We were going to have a simple salad too, but I didn’t get around to it. Soup and bread was plenty for us.
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Potage Parmentier
[Leek or Onion and Potato Soup]
from Julia Child’s Mastering The Art of French Cooking

Leek and potato soup smells good, tastes good, and is simplicity itself to make. It is also versatile as a soup base; add water cress and you have a watercress soup, or stir in cream and chill it for a vichyssoise. To change the formula a bit, add carrots, string beans, cauliflower, broccoli or anything else you think would go with it, and vary the proportions as you wish.

For about 2 quarts serving 6 to 8 people

a 3- to 4- quart saucepan or pressure cooker
3 to 4 cups or 1 pound peeled potatoes, sliced or diced
3 cups or 1 pound thinly sliced leeks including the tender green (and well washed); or yellow onions
2 quarts of water
1 tablespoon salt
4 to 6 tablespoons whipping cream or 2 to 3 tablespoons softened butter
2 to 3 tablespoons minced parsley or chives

Either simmer the vegetables, water and salt together, partially covered, for 40 to 50 minutes until the vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes.

Mash the vegetables in the soup with a fork, or pass the soup through a food mill. Correct seasoning. Set aside uncovered until just before serving, then reheat to the simmer.

Off heat and just before serving, stir in the cream or butter by spoonfuls. Pour into a tureen or soup cups and decorate with the herbs.

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Healthy Helpings – Tuscan Bean Soup with Sausage

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1 tbs olive oil
1/4 lb loose Italian style turkey sausage
2 tsp fennels seeds (optional – I did not use)
1 onion, chopped
1/2 head green cabbage (shredded)
2 garlic cloves (minced)
1 can (16 oz) white kidney or cannellini beans, rinsed & drained
2 cans (14 1/2 oz) fat free, reduced-sodium chicken broth
1 can (14 oz) Italian-style stewed tomatoes
  • Warm oil in large non stick saucepan over medium heat. Add sausage and fennel seeds. Cook 10 minutes, or until sausage is no longer pink. Remove sausage to a small bowl, leaving drippings in the saucepan.
  •  Add onion to drippings in the saucepan. Cook 5 minutes, or until onion is tender. Stir in beans, broth, tomatoes (with juice) and sausage. Heat to boiling.
  •  Reduce heat to low, cover and simmer 20 minutes.
  • 4 servings
  • 252 calories, 14 g protein, 9 g fat, 8 gm fiber