Notes from our test kitchen; if you want hotter poppers leave some of the membranes intact, pair the hot with the mild separately so you will know which is which, these are great served with ranch dressing

Servings 1 pound, about 16 medium

Ingredients:

1 pound medium japapeno peppers (about 16 medium)
2 cups shredded smoky cheddar cheese
1 (8-ounce) package cream cheese, softened
1 garlic clove, finely minced (optional)
1/4 teaspoon onion powder
1/4 to 1/2 teaspoon seasoned salt
fresh ground black pepper
2 small  eggs, lightly beaten
2 tablespoons milk
1 cup flour (seasoned with 1/2 teaspoon seasoned salt, 1/2 teaspoon fresh ground black pepper and 1/2 teaspoon garlic powder)
2 cups fine ground dry breadcrumbs
oil for deep- frying

Instructions:————————————–

Slice the tops off each pepper then discard.

Cut in half lengthwise and scrape out the seeds and all membranes *see test kitchen notes on membranes.

In a medium bowl combine cream cheese with garlic,  smoky cheddar cheese, onion powder, seasoned salt and black pepper; mix until well combined.

Using a small spoon or a knife fill each pepper “boat” with cream cheese mixture.

Press the halves back together and scrape off any excess cheese from the top using the flat end of a butter knife.

Place onto a tray and freeze for 20 minutes.

In the meantime prepare your breading station lined up with 3 bowls and heat oil to 360 degrees.

In one bowl place the eggs mixed with milk.

Second bowl the flour mixture.

Third bowl the dry breadcrumbs.

1) dip each stuffed pepper firstly into the egg/milk mixture (allowing excess to drip off) .

2) coat into the flour especially where the cheese is exposed ( this will help the cheese to stay inside while frying).

3) dip into the egg mixture again.

4) then lastly coat into the breadcrumbs (have all your peppers coated before starting to fry).

Gently using a slotted spoon place each pepper into the hot oil; fry about 4 at a time, removing when golden brown.

Drain on a rack and sprinkle with a small amount more of seasoned salt while still hot,

TIP:  it is recommended to wait a few minutes before eating the poppers or you will run the risk of  burning your mouth with hot cheese

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Notes from our test kitchen; for a milder spinach flavor cook the spinach according to package directions firstly, the cayenne is optional, I like to add it in

Yield 32 triangles

Ingredients:

1 (17.3 ounce) 2-sheet package puff pastry sheet (such as Pepperidge farm Puff Pastry)
3 eggs
1 tablespoons water
1/2 crumbled feta cheese
1 (10-ounce) package frozen chopped spinach, thawed and hand-squeezed completely dry to remove all moisture
1/2 teaspoon garlic powder (or to taste)
1 small onion, finely chopped
1-2 tablespoons fresh finely chopped parsley
pinch cayenne pepper  (optional and adjust to taste)

Instructions:————————————–

Thaw the pastry sheets at room temperature for 45 minutes.

In a small bowl whisk 1 egg with the water.

In another bowl whisk the remaining 2 eggs, then add in feta cheese, spinach, garlic powder, onion, parsley and cayenne pepper if using; mix to combine.

Unfold the thawed pastry sheet then roll each sheet into a 12-inch square.

Cut each square into 16 (3-inch) squares, a pizza cutter works well for slicing.

Place about 1 tablespoon of spinch mixture in the center of each square.

Brush the inside edges of the squares with egg mixture; fold over the filling to form a triangle.

Crimp the edges to seal.

Place on a lightly greased baking sheet.

Brush the tops with egg mixture.

Bake in a preheated 350 degree F oven for 20 minutes.

Best when served warm but may be served at room temperature.

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These are great to serve at a luncheon, brunch or a shower party, make certain to purchase the thin sliced bread, plan ahead there is a 5 hour chilling time for the rolls before serving, the amounts may be reduced by half to yield less

Yield 96 rolls

INGREDIENTS:

24 slices thin sandwich bread

1 (8-ounce) package cream cheese, very soft

1/2 cup mayonnaise

1/4 teaspoon  garlic powder

1 cup finely diced olives  (green or black or a mixture of both, can use pimiento-stuffed olives)

1/2 cup chopped toasted pecans

fresh ground black pepper

salt (optional and to taste)

INSTRUCTIONS:——————————————–

Slice the crusts off from each slice of bread.

Flatten the slices using a rolling pin.

Hand-squeeze or pat dry any excess moisture from the chopped olives.

In a bowl combine the cream cheese with mayonnaise and garlic powder until smooth and well combined.

Mix in the olives and pecans, then season with black pepper and a small amount of  salt if desired.

Spread about 2 tablespoons of the cream cheese mixture on one side of each bread slice, then roll up tightly.

Place a piece of plastic wrap fairly tightly around each roll.

Chill the rolls for at least 5 hours.

Remove the plastic wrap and slice each roll into 4 even slices.

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Notes for our test kitchen; the longer the olives are left in the brine the stronger they will be,  for spicy flavor add in some cayenne pepper, these are great to serve at a party and the complete recipe may be doubled to yield 6 cups

Yield 3 cups

Ingredients:

1 (8 ounce) jar large ripe black olives, drained (or assorted)

1 (7-ounce) jar Kalamata olives

1 (7-ounce) jar large pimiento-stuffed green olives

1/4 cup olive oil

1/4 cup balsamic vinegar

2 teaspoons dried Italian seasoning

1 garlic clove, coarsely chopped (optional)

Instructions:

Whisk together the olive oil with balsamic vinegar and Italian season and if using the cayenne pepper and chopped garlic.

Add in the olives and toss to combine.

Let stand at room temperature for 1 hour.

Cover and refrigerate for 8 or more hours before serving (tossing a few times during chilling).

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These make a great appetizer served with sweet and sour sauce or served for main meal, do not omit or add in any ingredients it will alter the flavor, no breadcrumbs,  eggs or extra salt needed, there is a 6 hour chilling time needed.

Yield 30

Ingredients:

1 pound ground pork

2 small green onions, finely chopped

3/4 teaspoon ginger powder

2 tablespoons low-sodium soy sauce

2 teaspoons low-sodium soy sauce

2 teaspoons rice vinegar

1/2 teaspoon sesame oil

3-4 large garlic cloves, minced

1/2 teaspoon fresh ground black pepper

1-1/2 teaspoons cornstarch

pinch cayenne pepper (optional)

Instructions:

In a bowl using clean hands mix all ingredients together until well combined.

Cover and refrigerate for at least 6 hours or up to 24 hours.

Shape into about 1 or 1-1/2 inch balls.

Place onto a greased baking sheet.

Bake in a preheated 350 degree F oven for 22-25 minutes.

Photo courtesy of Andrea

Plan ahead the beef mixture needs to be chilled for at least 6-24 hours before shaping and cooking, or you may shape into meatballs and then refrigerate which ever works the best for you

Servings 6-8

INGREDIENTS:

1 pound ground beef

1/2 pound ground pork (or use all beef)

2 large eggs, slightly beaten

1/2 cup freshly grated Parmesan cheese

1/3 cup dry breadcrumbs —–  don’t have dry breadcrumbs?  soak 3 slices white sandwhich bread in the 1/3 cup of  milk until soft

4 large garlic cloves, finely chopped (garlic lovers can use more)

1/3 cup milk

1 teaspoon dried oregano (optional)

3 tablespoons dried parsley

1-1/2 to 2 teaspoons seasoned salt

1 teaspoon fresh ground black pepper (can use more or less)

INSTRUCTIONS:—————————————————-

In a bowl mix all ingredients together using clean hands until well combined adding in a little more bread crumbs if needed to hold together; cover and refrigerate for at least 6 hours or 24 hours.

Shape into small balls.

Drop the balls into simmering pasta sauce and do not stir for at least 20 minutes or you will risk breaking apart.

Continue cooking the meatballs in the sauce for at least 40 minutes or more.

NOTE: you may also bake the meatballs in a 350 degree F oven for 25 minutes.

Taste Tester Notes; the longer you leave the eggs in the brine the better!

INGREDIENTS:

12 hard-boiled eggs, peeled (can use a few more)
4 whole garlic cloves, sliced thinly or coarsly chopped
1/2 small onion, thinly sliced

BRINE:

1 (15 ounce) can whole small beets (do not drian the juice)
water (mixed with beet juice to make 2 cups)
2 cups cider vinegar
2-4 teaspoons whole black peppercorns
1 cup brown sugar
2 teaspoons salt ( seasoned salt or white salt)
pinch cayenne pepper (optional)
1 teaspoon mustard powder
3 teaspoons pickling spices
4 garlic cloves, sliced
1/2 small onion, sliced

INSTRUCTIONS:—————————————

Pour the beet juice from the can into a bowl; add in enough water to measure 2 cups then transfer to a saucepan.
To the saucepan add in 2 cups cider vinegar and remaining brine ingredients, bring to a boil over medium heat.

Reduce heat to low and simmer for about 5-6 minutes stirring for the first few minutes until no sugar/salt granules remain; remove and cool to room temperature (about 2 hours).

Place the peeled hard-boiled eggs in a large clean glass jar/container along with 4 garlic cloves, 1/2 sliced onion and all the small beets.

Pour the brine over, then place in the refrigerator until completely cold then cover with a lid.

Allow to chill for a minimum of 3 days (the longer the better!).

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