The roof is exploding with spicy peppers. My tomatoes are not doing as well, so I have only been able to make small batches of salsa. What to do with excess jalapeños? Poppers! Thanks to my friend BC for introducing me to the site Skinnytaste, where I got this recipe. Skinnytaste has a variety of light recipes, beautiful step-by-step pictures, and clear directions. Of course, I have this bad habit of taking a low fat recipe and adding some more fat into it. However, the only real difference between her recipe and mine is that I used regular rather than light cream cheese. These poppers would make a great appetizer for a party because you can prepare them in advance.
- 12 jalapeño peppers, sliced in half lengthwise
- 4.5 oz cream cheese
- 5 medium scallions, green part only, sliced
- 2 oz shredded low fat sharp cheddar (I used Cabot 50%)
- 1/2 cup egg beaters or egg whites, beaten (I used 4 egg whites)
- 3/4 cup panko crumbs
- 1/8 tsp paprika
- 1/8 tsp garlic powder
- 1/8 tsp chili powder
- salt and fresh pepper
- spray oil
- Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane.
- Combine cream cheese, cheddar and scallions in a medium bowl.
- Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl.
- Fill peppers with cheese filling with a small spoon or spatula.
- Dip peppers in egg beaters.
- Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl.
- Spray a baking pan with oil spray. I lined my pan with parchment for easier cleanup. Lightly spray the peppers with a little more oil spray.
- Bake in the oven for about 20-25 minutes, until golden and cheese oozes out.
- Remove from oven and serve immediately. Serve hot.
This recipe from Cooking Light’s September, 2011 magazine was great for dinner and then even better for lunch the next day. I’ll admit that my “drizzle” turned into more of a thicker sauce. It may not have looked as pretty, but it tasted delicious. For those who missed the memo: yes, I am eating meat. I can hardly believe it still myself. To make this vegetarian, use chickpeas instead of chicken. The recipe called for chicken thighs. I got this chicken at Forager’s in DUMBO, where they get all their meat locally. They also only have chiken breasts, so I used those instead.
- 1 1/4 cups water
- 1 cup uncooked bulgur, rinsed and drained
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 pound skinless, boneless chicken thighs
- 1/2 teaspoon freshly ground black pepper
- 3 cups chopped tomato
- 1 cup chopped fresh parsley
- 1 cup chopped fresh mint
- 1 cup chopped green onions
- 1 teaspoon minced garlic
- 1/4 cup tahini (roasted sesame seed paste)
- 1/4 cup plain 2% reduced-fat Greek yogurt
- 3 tablespoons fresh lemon juice
- 1 tablespoon water
1. Combine 1 1/4 cups water, 1 cup bulgur, 1 tablespoon olive oil, and 1/2 teaspoon salt in a medium saucepan; bring to a boil. Reduce heat; simmer for 10 minutes (do not stir) or until the liquid almost evaporates. Remove from heat; fluff with a fork. Place bulgur in a medium bowl; let stand 10 minutes.
2. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté for 4 minutes on each side or until done; shred chicken. Combine bulgur, chicken, tomato, and next 4 ingredients (through garlic) in a large bowl; toss gently.
3. Combine remaining 1/4 teaspoon salt, tahini, and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over salad.
Corn and tomatoes play the starring roles in this simple salad, as the scallions and balsamic win best supporting ingredients. They all work together to create an interesting combination of flavors: an end-of-the-summer party in your mouth.
- 4 ears of fresh corn, cut off from the cob
- 2 tablespoons extra virgin olive oil
- black pepper
- 2 garlic cloves, minced
- 2 tablespoons balsamic vinegar
- 1 lb cherry or grape tomatoes, halved
- 1/2 cup scallion, coarsely chopped, greens only
- Heat oil in a large heavy skillet over medium-high heat. Saute corn and season with salt and pepper to taste. Stir occasionally for about 4 minutes.
- Add the garlic and cook, stirring constantly for 1 minute.
- Add the vinegar and cook, until mostly evaporated, about 1 minute.
- Add tomatoes and cook, stirring gently, 1 minute.
- Lower the heat and add the scallions, stirring to combine. Remove skillet from heat and transfer vegetables to a serving plate. Season with salt and pepper to taste.