Jalapeño Cheddar Popcorn

I love jalapeño cheddar popcorn, but I only knew of one place to find it fresh in Memphis. Since we moved away from Memphis, I decided to make a version myself. After comparing internet recipes and making afternoon snack popcorn about 50 times, the following is the version we like to eat.

Ingredients:

Full disclosure, I do not actually measure when I make it. I just estimate. These are rough amounts that can be altered to taste.

About 1/3 cup popcorn kernals

1/2 tsp mustard powder

1/2 tsp jalapeño powder (I use Barry Farm)

1/2 tsp salt

1/4 cup cheddar cheese powder (I use Anthony's)

3 Tbsp butter, melted

 Air pop your popcorn. Pour into a big bowl that has a lid.

 Sprinkle on mustard powder, jalapeño powder, salt, and cheddar cheese powder.

Pour the butter over, and close the lid. Shake it until your arms start to fatigue. lolz.

 Our kiddos love this popcorn snack. "More popcorn please, Mama."

God bless you and your food!

Shrimp and Grits

Since I've lived in the South my entire life, I always wanted to make a shrimp and grits recipe. After a lot of research, this is what I have come up with, and it is delightful! 

Ingredients:

5 Tbsp butter

5 Tbsp flour

1 onion, diced

3 cloves garlic OR 1 Tbsp prepared garlic

1/2 tsp salt

1/2 tsp pepper

4 cups water

1 chicken bouillon cube

1 Tbsp parsley flakes

2 tsp red pepper flakes

2 tsp paprika

2 tsp cayenne pepper

1 Tbsp Old Bay

1 Tbsp mustard

1 Tbsp Worcestershire sauce

1 small bag frozen corn

1 package Turkey sausage

1 or 2 packages of extra large or jumbo shrimp, shell on

Prepared Grits Recipe 

Put the butter and flour in a pot on medium-high heat. Cook for about 7 minutes until incorporated.

Add onion and garlic. Cook till translucent--about 7 minutes.

Add salt, pepper, water, bouillon cube, parsley flakes, red pepper flakes, paprika, cayenne pepper, Old Bay, mustard, and Worcestershire sauce. Bring to a boil, and then simmer for about 10 minutes.

Cube the sausage, and add it to the pot. Add the shrimp and cook till pink, about 3-5 minutes.

While the pot simmers, prepare the grits.

Yumkins! You will have to peel the shrimp as you eat, but it is worth it! The taste is so yummy; I just can't help myself. Sometimes I put more or less sauce in my bowl depending on how I am feeling, but it always tastes fine! Cody is about to get home and eat, so I'm sure he'll be excited when he finds out what's for dinner! Ha! 

God Bless You and Your Food!

Spicy Turkey Burgers

A while back, Cody and I were trying to cut back on red meat, so I put together a spicy turkey burger that will knock your socks off. These are also great left-overs! It's one of Cody's favorite original recipes that I've created, so check it out! You'll like the way you cook...I guarantee it!

Ingredients

About 1.2 lbs ground turkey

1/2 container button mushrooms

3 cloves garlic, minced

1/2 onion

1 green bell pepper, diced

1-2 jalapenos

1 egg

1 Tbsp barbecue sauce

1 Tbsp ketchup

about 8 oz pepper jack cheese grated

1/3 c bread crumbs

1 tsp red pepper flakes

1 tsp garlic powder

1 tsp Italian seasoning 

Cook the onion and garlic on medium high heat.

While the onion cooks, dice the green bell pepper.

Dice the mushrooms.

Once chopped, add each ingredient.

Cook for about 10-15 minutes until vegetables are soft.

Dice the jalapeno. I use a plastic bag so that my hand does
not burn. I'm just so delicate... 

Add jalapeno(s). I only used one here.

Cook for another 5 minutes.

While the mix is cooking combine the egg, barbecue sauce, ketchup, red
pepper flakes, Italian seasoning, and garlic powder.

Mix it up! If you want super spicy, you can add a tsp of cayenne pepper.

Add in the turkey, and mix it with a fork.

Once cool, add the vegetable mix. You may not use it all. I use about 1/3 cup.

Add bread crumb. If needed, add extra so that the mix is not too wet.

Grate and add the cheese

Shape into burger patties. I usually make 6 to 8.

I don't have a grill, so I use my grill pan. OIL the pan. Because of the cheese,
the burgers will stick, so oil it! Cook about 5 minutes on each side.

While cooking, you may want to cover with a lid. This will help cook the turkey
and help them not to stick. Remember turkey must be cook through. No rare here!
165 degrees internal temperature!

Yum! Any crispy part tastes like crunchy cheese! 

Delicious! Seriously try this one!

God bless you and your food!

Mozzerella and Cheddar Cheese Sticks

Ingredients

Cheese: sticks or block cheese

Milk

Panko

Flour

Garlic powder

Italian seasoning

Vegetable oil

Salt and pepper

Cut the cheese ( lolz-a-lot) sticks in half and/or the block cheese into sticks.

Put flour into a bowl--about 1 cup. Season with salt, pepper, and garlic powder--about 1 teaspoon each. 

Set up your dredge station: prepared flour, milk, and seasoned panko. To season the panko, add about a teaspoon each of salt, pepper, and garlic powder and about a tablespoon of italian seasoning.

Dredge the cheese: flour, milk, and then panko. Dredge it TWICE! It will help to dredge again so that the cheese is contained. The picture above has only been dredged once. The picture below has been dredged twice. Booya! 

Heat the oil to 350 degrees F. Add a few cheese sticks at a time, and cook for about 1 minute or until golden. 

Eat it with some spicy marinara sauce. Delicimous!