Armadillo Eggs

The Best Armadillo Eggs

This Armadillo Eggs recipe is a cross between 3 recipes I previously posted; my Jalapeno Poppers, Scotch Eggs and my Cheese Bombers. In fact, these are a lot like Potato bombs too. But, basically, you end up with a jalapeno popper that’s wrapped in sausage, bacon and baked to perfection. This recipe is fun and it can be baked or grilled and served as an appetizer, side dish or even as the main course.

Whole Jalapeno Peppers for Armadillo Eggs.

How to make the Armadillo Eggs

Normally, Armadillo Eggs are made whole, meaning one whole pepper is usually stuffed then wrapped with sausage and bacon. I like to cut them in half, instead, then wrap the peppers and I show you how to do both in the video tutorial. I also like to season the cream cheese filling with a few ingredients that make these poppers taste better. Fill each pepper half with cream cheese, then all you have to do is flatten out a few ounces of raw ground sausage and wrap the entire pepper. Then wrap with 2 pieces of bacon for each one and bake over a cookie or baking sheet with a wire rack.

If you don’t want the skin on your hands to burn all night, I recommend that you wear gloves.

Oven Baked or Grilled Armadillo Eggs

Over all, these Armadillo Eggs take about a half hour to cook, in the oven. On an open grill, you’re probably looking at upwards of 30 to 45 minutes of grilling. It really just depends on your heat and/or if the lid is open or closed. Usually, a good rule of thumb is to just cook and turn until the bacon is crispy on all sides.

Armadillo Eggs – Jalapeno Poppers/Scotch Eggs – poormansgourmet

Armadillo Eggs Ingredients:

3 to 6 Jalapeno Peppers
1 lb Sausage
1 lb Bacon
1 pkg Cream Cheese
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
Salt and Pepper to taste

Be sure to watch the short video tutorial and bake the Armadillo Eggs at 400° Fahrenheit for 12-15 minutes on each side.

Bloody Mary Brunch

The Best Bloody Mary

I’ve always loved a good cocktail and this Bloody Mary Brunch is no exception because it’s got it all. Not only are they known for being a fantastic hangover cure, restaurants around the world are now making them a meal by adding epic ingredients to the garnishment. It use to only incorporate a few vegetables like a stick of celery and some green olives but, now days, you can get just about anything and I’m going to show you exactly what I’m talking about.

1 box of frozen microwaveable Cheeseburger Sliders.

Bloody Mary Garnish’s

The last thing anyone wants, when they’re hungover, is difficulty so, in this Bloody Mary demonstration, I keep it simple by using a products that only take a few minutes to put together and cook. In these instances, the freezer section at your local grocery store can be your best friend; especially if you planned ahead and already have a box of microwaveable goodies in your ice box. In this post I use White Castles cheeseburger sliders(which I’m, in no way, affiliated), but you can use all kinds of things. Jalapeno Poppers, Bagel Bites, Jimmy Dean Breakfast sandwich’s, cheese sticks or pizza pockets are just some examples.

Now when it comes to the Bloody Mary mix, I do like them bold and spicy. One of the best mix recipes that I have ever come across, and again I’m not affiliated with, is made by Zing Zang. I’m pretty sure it can now be found in every grocery Walmart around the world. I’ve used it to make my Red Beer and it’s amazing to cook a roast in.

I use pickle juice and Tajin to salt and spice the rim of my glass. Tajin is used in my Mangonada Recipe and I’ve got a pic of what it looks like in that post. It has a wonderful blend of dehydrated and ground chili peppers, sea salt and lime juice so, it’s perfect for any Bloody Mary recipe.

Bloody Mary Brunch Ingredients:

1 glass Ice
3 oz Vodka
8 oz Bloody Mary Mix
3 tbsp Pickle Juice
3 tbsp Tajin, spicy salt
1 pc Bacon, cooked
1 stick Celery
2 Slider Cheese burgers
1 Pickle, small
2 Queen Pimento Green Olives

I use shish kebab sticks for skewers and straws for Drinking these Bloody Mary Brunch cocktail’s.

Blackened Seasoning

The Best Blackened Seasoning

One of the best seasonings that I would recommend to anyone the loves southern food with lot’s of flavor is this Blackened Seasoning. It falls right between Cajun Seasoning and Creole, just not as spicy as Cajun or as Salty as Creole but a nice balance of dried herbs with all of the other common ingredients like paprika, onion, garlic and pepper. It goes great on meats like chicken or barbecued pork ribs, it’s amazing on fish and shrimp and I’ve also created some amazing pasta recipes with this seasoning as well. This recipe is what I used for seasoning in my last video recipe, “Ribeye Chicken Fried Steak“, and I promised that I would show you how to make your own today.

My homemade remedy of ingredients to make Blackened Seasoning.

Blackened Seasoning Hacks

If I’m completely honest about my Blackened Seasoning recipe, I don’t make it exactly the way I tell you in the video or in the ingredients below. The ingredients I list down below make a phenomenal seasoning but it’s not exactly what I do. For example, instead of sea salt, which is great, I use Himalayan Salt because my mother in law gave me a ton of it for Christmas. Instead of just using dried Thyme, I use Italian Seasoning which adds 4 more earthy ingredients including Basil. Some folks add Basil to their Blackened Seasoning anyway so why not throw in Rosemary and marjoram, too. It already has the Oregano.

Blackened Seasoning Ingredients:

3 tbsp Smoked Paprika
2 tsp Onion Powder
1 1/2 tsp Salt
1 tsp Garlic Powder
1 tsp Black Pepper
1 tsp Dried Thyme
1 tsp Mexican Oregano
1/2 tsp Cayenne Pepper