Happy wintery day to all! Despite it being quite nippy up here, we are trying to stay warm inside.
Over the past few days I had been complaining to Ryan that it has been too darn cold in our duplex. Well, the thermostat was lower than usual in order for our bill not to be so high but still, it still seemed so cold indoors. I started putting a space heater where I work just to stay toasty.
This morning, things changed. I woke up feeling REALLY warm and toasty without a space heater. I brushed it off thinking maybe it was me, but after I returned from my workout, the house was REALLY hot. Ryan loudly proclaims that he jacked up the heater just to show me it worked. Silly hubby. I believe him now! Love that man.
Anyway, if you are having heater problems or are trying to save money this month, forget the heater and try my new appetizer.
Yes. Super Bowl is around the corner and good appetizers are important to have on your menu. Well, even though I did not have a party at the house, I made it a personal party. He he he.
I made these appetizers for dinner 2 nights ago with a big salad to go with it. Since I seeded the LARGE peppers I figured they would not be spicy. Whoops, I forgot to devein them too. LOL. The poopers were HOT but not enough to NOT eat them.
Ryan and I really liked these poppers and they had no dairy. They looked cheesy and were topped with breadcrumbs. I really wanted to add tempeh bacon, but my package had gone bad in the fridge over the holidays. BOO.
Please taste these. Make them and let me know how you like them. They will sure warm your whole body through and through and bring a party to the house. Enjoy.
Jumbo Jalapeño Poppers
makes 20 halves
10 large or jumbo jalapeño peppers, seeded and mostly deveined
(or 20 small to medium peppers)
8 ounces Tofutti cream cheese, room temperature
1 1/2 Tablespoons miso paste
1/4 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon tumeric powder
1/2 cup panko breadcrumbs
paprika for sprinkling
1/2 cup tempeh bacon, cooked (optional)
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and position rack in center of oven.
|Picture from Double Danger|
Wash the peppers first. Using gloves, slice the stem of each pepper. Slice the pepper lengthwise and using a small paring knife, remove seeds and white ribs. Peppers will have sufficient heat as far as spice goes.
Mix the cream cheese, miso paste, cumin, garlic powder, and tumeric powder.
Option: Mix in cooked tempeh bacon into cream cheese.
Add about 1 Tablespoon of the cheezy mixture to each pepper. Top with 1/2 Tablespoon of panko breadcrumbs to each half of each pepper and sprinkle each pepper with paprika.
Place on the baking sheet and bake for 20-25 minutes. Remove from oven and enjoy!