Tag Archives: jalapenos

Jalapeno Chips

Years ago I made my first visit to Texas to celebrate the wedding of two dear friends.  The wedding was held in rural Texas where the bride was from – a totally different kind of place than I have ever known.  A real “one horse town,” Cleburne, TX didn’t have a ton of dining options but one dish stands out, now almost 5 years since that trip.  Deep fried jalapeno chips – we ordered them with lunch, we went back and ordered more for a snack before the ceremony, and then we got them late night after the reception.  Super spicy and served with a ranch type dressing I could seriously have eaten these all day long.  When we got back from the wedding I set out to make these part of our lives.

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Cause you should definitely drink habanero beer alongside jalapeno chips!

Now if these were going to become part of our regular diet, then deep frying and dipping it into a fatty sauce wasnt going to do.  So I baked them and used my standard go to yogurt sauce (also seen here and here).  These are pretty spicy, even with the seeds taken out.  I find its best if you get the biggest jalapenos you can find as its easier to get most of the membrane and seeds out.  Look at these big boys!

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I serve these all the time as a healthy side with tacos or as an appetizer – they would be perfect for watching football this weekend and are totally guiltless.

Jalapeno Chips (printable version at the end of the post)

Inspiration:  A Texas Trip
Special Equipment:  plastic gloves (optional)

  • 1 cup plus 2 tablespoons buttermilk
  • 1 cup breadcrumbs
  • cooking spray
  • 8-10 large jalapenos
  • 6 ounces non fat Greek plain yogurt
  • 3 to 4 tablespoons chopped fresh herbs (I like chives, parsley, thyme, mint – anything works)
  • 1 garlic glove, minced or grated
  • salt and pepper

Put one cup of the buttermilk and the breadcrumbs in two separate bowls.  Preheat your oven to 400 degrees and coat a cookie sheet with cooking spray and set aside.  If you have plastic gloves don those now!  With a knife cut off both ends of the jalapenos and discard.  Then cut each pepper into 1/2 inch thick rings, I like to do it on a bit of a diagonal.

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Put the jalapeno rings into the buttermilk.  (I keep the gloves on for this part to keep my hands clean)

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Shake off the excess buttermilk and coat each ring in the breadcrumbs.  Once they are coated place on the cookie sheet.  Once they are all coated you can pop them in the fridge for up to 24 hours before baking them off or if you are ready to go, place them in the oven.  DSC03983

Bake for 8 minutes, then shake the cookie sheet or flip the chips over and bake for another 8 minutes.  While the chips are baking combine the yogurt, herbs, garlic and salt and pepper in a bowl.  Add the rest of the buttermilk until it is a good dipping consistency (the dip can be made days in advance and is great with pretty much anything).  When the chips are done sprinkle them with salt and serve with the yogurt sauce.

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Jalapeno Chips

  • Servings: 4-6
  • Print

Special Equipment:  plastic gloves (optional)

  • 1 cup plus 2 tablespoons buttermilk
  • 1 cup breadcrumbs
  • cooking spray
  • 8-10 large jalapenos
  • 6 ounces non fat Greek plain yogurt
  • 3 to 4 tablespoons chopped fresh herbs (I like chives, parsley, thyme, mint – anything works)
  • 1 garlic glove, minced or grated
  • salt and pepper

Put one cup of the buttermilk and the breadcrumbs in two separate bowls.  Preheat your oven to 400 degrees and coat a cookie sheet with cooking spray and set aside.  If you have plastic gloves don those now!  With a knife cut off both ends of the jalapenos and discard.  Then cut each pepper into 1/2 inch thick rings, I like to do it on a bit of a diagonal.  Once you have all the rings use your fingers to pop out the seeds and membranes in the middle.  Put the jalapeno rings into the buttermilk.  (I keep the gloves on for this part to keep my hands clean)  Shake off the excess buttermilk and coat each ring in the breadcrumbs.  Once they are coated place on the cookie sheet.

Once they are all coated you can pop them in the fridge for up to 24 hours before baking them off or if you are ready to go, place them in the oven.  Bake for 8 minutes, then shake the cookie sheet or flip the chips over and bake for another 8 minutes.  While the chips are baking combine the yogurt, herbs, garlic and salt and pepper in a bowl.  Add the rest of the buttermilk until it is a good dipping consistency (the dip can be made days in advance and is great with pretty much anything).  When the chips are done sprinkle them with salt and serve with the yogurt sauce.

A Southern Dinner Party

Living in Washington, D.C. can lead to a bit of an identity crisis – invariably when someone asks me where I am from I answer Boston immediately and then clarify that I live in DC.  However, next year will mark the year I have actually lived longer below the Mason Dixon line then I ever lived in New England.  Most Southerners will tell you that absolutely does NOT make me Southern and that’s ok by me.  I am going to try and continue my mix of the best of both worlds – reading my Southern Living magazine on my front porch with some iced tea wearing my Red Sox hat.  One thing that I have always admired and tried to emulate though is the Southern hostess’s way of making people feel welcome and comfortable even if it’s 100 degrees outside.  I am learning that the key is making sure that the food isn’t too formal, that you make as much as possible in advance and that you lean heavily on comfort foods.  That perfectly fits my entertaining mode so I threw together this Southern dinner party so we could beat the heat and catch up with friends.  Southern summers are so hot that going out to dinner actually becomes a chore, where as this delicious meal is made mostly in advance and with the help of a slow cooker that won’t heat up your house.  And who doesn’t love a party where you eat corn nuts out of a silver bowl???  Southern entertaining at it’s best.

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Bacon Goat Cheese Jalapeno Poppers

These bite size appetizers are insane.  Spicy, salty, sweet, cheesy, crunchy, meaty.  It leaves nothing out and none will be left behind.  I served these with a bowl of corn nuts and that was it for the first course – dinner is pretty hearty so don’t front load the first course.  A great selection of craft beers or a crisp sauvignon blanc would be a good pairing for these bites.

Mississippi Roast

When you read this recipe you are either going to think it sounds like the best thing ever invented or totally disgusting.  The first group is correct.  This large beef roast is cooked in a slow cooker with basically ranch dressing for over 6 hours to become meltingly tender and delicious.  This recipe has been around for a long time but to those of us outside of Mississippi it took the New York Times of all publications to bring it back in vouge.  It really is incredible and not at all greasy.  If you have leftovers they would make for an amazing sandwich.  Make sure to have extra pepperoncini on hand to serve alongside the roast.

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Smashed Red Potatoes with Creme Fraiche

Mashed potatoes seemed like a natural side for the roast but this version by Country Living actually makes for a lighter and brighter side perfectly contrasting the meat.  The addition of lemon peel while cooking the potatoes and using creme fraiche instead of a ton of butter and cream makes this one of my go to potato dishes.

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Parmesan Mini Zucchini 

This quick cooking side was featured in its own post in June and has been shown a lot of love since.  Any roasted or even grilled vegetable would make a great side here but I like the simplicity and the fast that all you need is a broiler rather than a 400 degree oven.

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Individual Peach Crumbles

It wouldn’t be a Southern party without a little bourbon and the use of a cast iron skillet!  These single serve peach crumbles are so good and can be made way in advance.  Once dinner is over move every one to the living room or a porch if you have one for an after dinner drink and pop these in the oven.  People will love that they each have their own dessert and the sweet peaches are the perfect note to end the night on.

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