Jalapeno Poppers

I know, I know. I haven't posted anything new in quite some time. It's summertime, people, and you all know how I love summertime. Have you been busy in the kitchen? you ask. No, friends, I have not,  is my reply. I have been jumping from cabin to cabin and eating delicious foods that other people have made for me. Favorites include: roasted chicken and grilled vegetables; spicy turkey burgers with sweet potato fries and homemade aioli; and rosemary garlic chicken burgers with farmstand sweet corn. Don't worry, my dear radio audience, those have all been added to my kitchen bucket list. Last evening did find me, once again, back in my cozy, little kitchen. I had a hankering for jalapeno poppers that wouldn't quit. So I made some. And then I had a beer. On my patio.  Isn't life grand?!

Jalapeno Poppers

serves 3-4

4 ripe jalapenos - get the fattest ones you can find

1/3 c. reduced fat cream cheese

2 handfuls (about 1/4 c.) shredded sharp cheddar cheese

3 pieces of deli pancetta, diced

1) Cut pancetta into bite-sized pieces and put in a pan over medium-low heat until crispy.

2) Rinse jalapenos.  Slice length-wise and scoop out all of the seeds and cut out some of the ribbing.  Place hollow side up on a parchment-lined baking sheet.

3) Mix together the cream cheese and the shredded cheese.  Spoon cheese mixture into jalapeno halves.  Top with crispy pancetta bits. (Your beer should be started by now...)

4) Place poppers in a preheated, 350°F oven for 10 minutes or until the cheese is all melty.  You can eat them almost immediately upon removal from oven.

Enjoy!!

Holy Guacamole!!

What's better on a sunny summer day than an ice cold beer and some chips and guac?  If you said Nothing, we can be best friends.  My guacamole is pretty kick a**.  It's my standard "bring-to-a-party" fare and it's commonly requested by friends and frenemies alike.  (I don't think I actually have frenemies, but I really wanted to use that word in a sentence....)  Anywho, the guac.  What started out as a nice measured recipe from one of my besties in the world, has now turned into my own science experiment of avocado goodness.  I tried this last time to take note of amounts, but guac is always best if you just taste as you go.  *Sidenote: guacamole is not photo-friendly....

Guacamole de Bethany

Combine all ingredients in bowl:

8 ripe avocados, cut in half, pitted, and flesh removed

2 lemons, juiced

(I place a sieve over the bowl and squeeze directly into the avocado)

1 medium onion, diced

4 cloves garlic, grated (or finely minced)

3 T. coarse salt

3 T. fresh ground black pepper

1 T. hot sauce

hefty pinch of cumin

2 medium tomatoes, seeded and diced

1 bunch cilantro, chopped

I use a big meat fork to mix it all together.  Also, a word about the lemons - traditionally, limes are used.  I like lime juice in my guac, but lemons give a much brighter taste and will keep all that avocado from turning brown during the party.  Rock the lemon.