Jalapeno Popper Dip

Jalapeno Popper Dip Main pic

I Love Jalapeno Popper Dip

This Jalapeno Popper Dip is a fun way to kick off any meal.  It’s also great for parties and barbecues.  I mean, who doesn’t love Poppers?  The great thing is you don’t have to fight over who gets the last one.  When you’ve got a dip like this one, the only thing you have to watch for is those sneaky double dippers!

Jalapeno Popper Dip with Chips

If you’ve ever had bacon wrapped Jalapeno Poppers, you know they rock.  So I made sure to add some bacon to this recipe as well.  In the video recipe, I dip with Corn Chips but, truth be told, I honestly think it’s better with a Ritz or House Cracker.  I’ve even seen some people go for the toasted baguette but that’s entirely up to you.  This Jalapeno Popper Dip Rocks either way.  Just be sure to tell your friends where you got this recipe.

Also, check out my actual Jalapeno Poppers recipe and my Chili Con Queso Dip!

Jalapeno Popper Dip Ingredients:

5 Large Jalapenos, de-seeded & chopped
5 pcs Bacon, chopped
1 Green Onion, chopped
1/4 cup Fresh Cilantro, Chopped
2 pkg Cream Cheese
1 cup Colby Jack Cheese, grated
1 cup Sour Cream
1 cup Seasoned Bread Crumbs
1 Cup Parmesan Cheese
2 tbsp butter
Salt and Pepper to taste

Bake the Jalapeno Popper Dip at 350 degrees Fahrenheit for 15 minutes.

Blackened Chipotle Tilapia

Spicy Tilapia Main Pic

Chipotle Adobo Tilapia

This Blackened Chipotle Tilapia recipe is exactly how it sounds; spicy and delicious.  You get a buttery filet that sears just enough to turn color but leave you with a tender fluffy-flaky fish that just melts in your mouth with every bite. And Thanks to the Adobo Sauce in the is recipe, you get a nice kick too which delivers a little bit of heat that I like to balance out with a mix of Mango, fresh Mint, Pineapple and Red Onion.

Tilapia Mango and Pineapple Mix

One thing that I’ve learned over the years is that fish and fruit is always a good pairing.  P.F. Chang’s uses this Mango mix in their Curry Chicken Salad and it works really well with this too.  So you get the best of both worlds because your tongue gets to dance back and forth between a sweet, minty fruit and a drenched, spicy Chipotle Tilapia.

If you’re interested in more of my favorite fish recipes I would highly recommend my Smothered Salmon and my Grilled Halibut in Lemon Butter.  My Trout Amandine is especially delicious, if you’re into fishing.

Blackened Chipotle Tilapia Ingredients:

2 Tilapia Filets
1 can Chipotle Peppers in Adobo Sauce
2 tbsp Butter
Salt and Pepper to taste

Topping
1 cup Mango, chopped
1 cup Pineapple, chopped
1/3 cup Red Onion, chopped
1 tbsp Fresh Mint, chopped
1 tsp Red Chili Flakes

Serve the filet with a side of rice and a half cup of mixed topping to balance out the spicy Tilapia.

Mexican Style Grilled Corn on the Cob

Mexican Style Corn on the Cob Main pic

The Best Corn on the Cob

This Mexican Style Corn on the Cob recipe, otherwise known as Elotas, is the absolute best way to grill your corn.  It’s the street style Corn on the Cob you get from the push carts in L.A. so I’m tellin’ ya, you’ve got a winner here with this recipe.  It’s absolutely, hands down, the best Corn on the Cob I have ever had!

Grilled Corn on the Cob

I find that the best Corn on the Cob always tastes better when it’s been grilled.  In the video tutorial, I just use an electric grill for filming but it’s not even close to the same thing.  So if you’ve got an outside grill with propane or some charcoal, that’s definitely the way to go.  The smoke and the flame will take the Elotas to a whole new level.  Also, be sure to use regular Mayonnaise, not light.  You’ll cheat the flavor.  The Cheese I used here is a Mexican Cheese called Catija but you can use Queso Fresca or even just Parmesan if that’s all you’ve got.  It really won’t make that big of a difference.  Just don’t replace any other ingredients unless you want to stick to plain chili powder instead of the taco seasoning.

Other grilling and picnic style recipes, including my Hawaiian Mac Salad and Coleslaw, are listing in these links here below.

CLICK HERE for Hawaiian Mac Salad
CLICK HERE for Coleslaw

Mexican Style Corn on the Cob Ingredients:

5 Corn Cobs
1 Lime, juiced
1/4 cup Fresh Cilantro, chopped
1 pkg Taco Seasoning
1/2 cup Catija Cheese, grated
1 cube Unsalted Butter
1/2 cup mayonnaise

Be sure to watch the video tutorial and Grill your Corn on the Cob for 8 to 10 Minutes, constantly turning, over Medium High Heat and top with all of the above ingredients.