Jalapeno Popper Spread

I know, I know the Superbowl was yesterday…although I am not totally convinced this has anything to do with the Big Game here in Indy.  I mean it’s just a delicious spread that you can easily whip up for any occasion….well that’s my story and I am sticking to it!

Jalapeno Popper Spread

So I avoided the Superbowl hoopla like the plague.  Why? well this might help explain….I just read in a book that when someone says: “I’m a homebody” It translate to: “I’m an agoraphobe”…… That should say a lot about the name of my blog!!!!!????

Agoraphobia:  abnormal fear of being helpless in an embarrassing or unescapable situation that is characterized especially by the avoidance of open or public places  (Thank you Merriam Webster Online Dictionary)

I would argue that I am not an agoraphobe, but then again I might have to go out in public to argue that point

All kidding aside, I don’t like crowds….I can live with that!  Now I can’t live without delicious food, so here’s to that!

I found the inspiration for this spread when I read the “multitude” of dips posted on: Closet Cooking  This gentleman has not only a lovely blog and great recipes but he is Canadian…that’s just makes him cool

couldn’t help myself…I had to do a taste test before sharing with my peeps….

Ingredients:

1 8-ounce package light cream cheese

1/2 cup light mayonnaise

1 cup Mexican blend shredded cheese

salt

pepper

2 jalapeno chopped finely

1/4 cup diced Pancetta or bacon

1/4 cup Mexican blend cheese (no it’s not a typo it’s for the topping)

1/4 cup panko bread crumbs

How to:

In a small saucepan, cook your Pancetta until crispy but not overdone.  Spoon out your Pancetta and place on a plate with a paper towel to remove excess fat.  DO NOT drain your pan, add your chopped jalapeno and cook  on medium/low heat until soft and fragrant (about 5 minutes).  Remove to a side plate and let cool while you prepare the cream cheese mixture.

Preheat your oven to 350 degrees F.

In a medium bowl, combine your cream cheese, mayonnaise, 1 cup shredded cheese, salt and pepper.  Mix well with a wooden spoon.  Fold in your cook jalapeno.  Put your mixture in a ovenproof dish.  Set aside.

In another bowl combine your cook Pancetta, panko and last 1/4 cup shredded cheese.  Sprinkle this mixture over your cream cheese mixture.

oven ready!

Put in your preheated oven and bake for 20-30 minutes.  DIG IN….soooooo good and just a touch of spiciness….oh my

look at that beautiful golden crust….oh and the little bits of pancetta…heaven…

Printer friendly: Jalapeno Popper Spread

Peace and Agorawhat?

Isabelle

Pasta Carbonara

Pasta Carbonara

I am BEYOND excited that Ann Burrell is coming back with: “The Worst Cook in America” show.  It is one of mine and Bear’s favorite.  It is not about the actual disasters, which are numerous and funny, but it is about people discovering that they can actually cook!  I just love it when someone just gets it…it’s like: “wow, I can really do this”.  That just melts my heart.  I know how sappy but it’s true.  I guess I love to cook and bake so it is always a joy for me when I see other people enjoy it as well.  Which is also why I love Ann Burrell so much, she loves to cook, she loves to eat, but more than anything she loves to share her knowledge and love with everyone.

I have wanted to make this pasta for quite sometime now…if you know me, my love for pasta is even bigger, larger and scarier than my love for cookies!  I have to admit I am a bit nervous about making this, why?  Because it’s all about timing and patience and well…..I struggle with both of these qualities.  So in an effort to prove we can all do (or at least try to) anything we put our heart into, I am making this for supper!  Wouldn’t you know I happen to have the perfect wine to go with this dish…how lucky!

You can also find the recipe here: Food Network

I luckily have her book….I am so cool!

Ingredients:

Salt

2 tablespoons olive oil

3/4 cup pancetta, cut into 1/4-inch dice

1 pound spaghetti

8 large eggs

1/2 cup grated Parmesan

1/2 cup grated pecorino

Freshly ground black pepper

4 scallions, cut on a severe bias

How to:

Bring a large pot of well salted water to a boil over medium heat.

Add about 2 tablespoons olive oil to a large skillet over medium heat.  Add the pancetta at medium heat and cook until it starts to color and become crisp.  Turn off the heat and reserve.

I LOVE pancetta...you could also substitute with bacon

Drop the pasta into the salted boiling water and cook it 1 minute less than it says on the package, usually about 6 to 7 minutes. Bite the pasta to check the consistency.

While the pasta is cooking, crack the eggs into a large mixing bowl. Add the grated cheeses and season with salt. Whisk vigorously until it becomes a homogenous. Season generously with black pepper.  When the pasta is just about done, return the pan with the pancetta to medium heat. Remove the pasta from the cooking water. Toss or stir the pasta into the pancetta to coat the pasta with the remaining fat in the skillet. Immediately vigorously stir the egg mixture into the pasta. Cook for 1 to 2 minutes, stirring constantly until the egg mixture looks like a cream sauce.

egg mixture, I would suggest you don't use cold eggs right from the fridge

working quickly...by the way get a large enough pan!

Serve immediately garnished with sliced scallions.

aaaah delicious, creamy and full of flavors, mmmmm good

Printer friendly: Pasta Carbonara

Peace and Happiness,

Isabelle

Note: Thank you for reading my blog and being my friends.  I know in today’s busy busy world you are taking the time to read my blog and believe me when I tell you it truly touches me.  I am a very lucky girl!