So I haven’t posted a naughty treat in quite some time! But the season of parties has arrived, so I thought I would share this little gem! Perfect for man nights!! I love man nights!! My house always gets clean, I get to cook fun food…and before I leave or go hide in the bedroom, I get to enjoy the fact that most men are easily pleased. So the fact that I can make tacos or chili or jalapeño bites gets me tons of “mmmm’s, “oh my gosh”s, and “Tabby this is so good, you’re amazing”s, haha! Its a nice feeling. So here is something to hopefully help you get a similar reaction!!
Cheesy Jalapeño Bites!! Here’s what you need:
2 Egg Yolks (Psst…secret…I totally forgot these and they STILL WORKED! Baha!)
8 oz Cream Cheese, softenedd
16 oz Shredded Parmesan Cheese (Yes, it is a lot! But worth it!)
2 Tbsp Chopped Jalapeños (I used fresh, then found out after I had already mixed it that my mom uses the ones from the can! But it seemed to still work well, so choose your fancy!)
And here’s how you do it!
Preheat oven to 375 degrees.
Mix everything but the bread crumbs together in a bowl.
Form into small bowls and roll in bread crumbs, getting a nice coating.
Bake 15-20 minutes, until golden brown. THEY WILL FLATTEN OUT, that’s fine!! 🙂
Yeah buddy! Golden brown, melty, spicy…perfection!
Here it is with a big ol’ pot of chili and sweet cornbread! A perfect feast for a man night in!! I hope you enjoy!
My husband loves my cooking. Especially when I make big, meaty things. He’ll brag on me to his friends 🙂 However….it’s very rare that the thing he is talking about at the end of the day is the vegetable SIDE DISH! Yeah. That just happened. And the next day…he mentioned “that asparagus,” followed by a manly “that was delicious” growl in his throat. That….is how you know an asparagus recipe is freaking amazing. I couldn’t change a thing about this recipe. It is definitely going to be a staple in our house. Cause we love asparagus, and its so super special 🙂 Plus…it’s just so cute. How often does your food have “confetti?!”
Recipe from spoonful.com. 🙂 Thank you, Pinterest, for helping me stumble upon this beauty 😀
So, here’s what you need:
2 lbs asparagus, ends snapped off (bend them, and they’ll break naturally at just the right spot)
1/2 Red Pepper, diced
1/2 Yellow Pepper, diced
1/3 C Olive Oil
1 tsp Dijon Mustard
2 Tbsp Red Wine Vinegar
2 Cloves Garlic, minced
1/2 tsp salt
1/4 tsp pepper (unless you are like me, and are offended at the discrimination against black pepper…I usually add the same amount of pepper as salt. Haha!)
Note: This is a dish that you can serve hot or cold! Mr. Rodgers and I have officially decided that we like our veggies hot versus cold, so that is the slant I will take on this one. BUT, if you want this to be a cold salad…have a bowl of ice water ready when you cook your asparagus, and throw it in the bowl when its done 🙂 It will stop the cooking process and cool them down so you can have a nice cool dish 🙂
So, here’s how you do it:
Prep your veggies. Pop off the ends of the asparagus, and dice your bell peppers real small.
Whisk together the olive oil, dijon, vinegar, garlic, salt, and pepper.
Bring a pot of salted water to a boil. Make sure there is enough water to cover the asparagus.
Toss in your asparagus, return to a simmer, and cook until tender crisp…about 2-4 minutes.
Remove and immediately drain well.
Fan your asparagus out on a platter, drizzle with your dressing, and sprinkle with the bell pepper confetti! Yay!! Fun!! Yummy!!
Now you can see how pretty it is 🙂
Prep your veggies 🙂 I definitely think that is more than 2 cloves garlic. Oops haha 🙂
Boil your asparagus 2-4 minutes and drain. Mix together your dressing ingredients. Stick the asparagus on your serving platter, drizzle with dressing, sprinkle with “confetti,” and serve! SO GOOD!
Cute 🙂 Confetti!!!
What a beautiful compliment to a light fish entree!!! Perfection!