FFWD: Pommes Dauphinois

I made this delicious dish on time.

I even took pictures.

But I forgot to post it. Oops!

This Potato Gratin or Pommes Dauphinois if you prefer, was selected  for French Fridays with Dorie during the month of November. Imagine a savory mix of tender potatoes and luscious cream topped with brown and bubbling cheese. And in this case, a delicious layer of baby spinach sauteed with garlic. Even the picky girls cleaned their plates and asked for seconds. This amazing recipe can be found in Dorie Greenspan’s Around My French Table.


French Fridays with Dorie is a group of bloggers who are cooking their way through Dorie Greenspan's new book Around My French Table. After reading Julie and Julia I became intrigued with French cooking. But despite my earnest attempts, I'm just not a Julia fan. Dorie's book provided the perfect alternative. The book is beautiful. The recipes intriguing as well as accessible. As a mom with four kids, my time is at a premium. I have no interest in long, complicated and involved recipes or those that require a shopping safari to find rare and exotic ingredients. Around My French Table definitely fits the bill perfectly. Every recipe has been so delicious that even my decidedly non-Francophile husband is coming around!

Sweet Potato Pie

I'd always heard of sweet potato pie but I'd never tried it before. Awhile back I signed up to host a Glory Foods "Release Your Inner Gloria" House Party. In return for hosting a party, Glory Foods sent me an assortment of their products to try out. Glory Foods specializes in Southern-style heat and serve foods. I received a variety of items like canned green beans and potatoes, black-eyed peas and seasoned cooking bases. I also received a can of Sweet Potato Casserole which came in handy for making this quick and easy Glory's Sweet Potato Pie. It probably took about 5 minutes to throw together. It came out looking beautiful and it tasted delicious. While I'm sure that a made-from-scratch Sweet Potato Pie would be even better, this one was quick and easy and tasted great, so Glory's Sweet Potato Pie is definitely a keeper around here!

Glory's Sweet Potato Pie 

Recipe courtesy of Glory Foods

1 15 oz. can Glory Foods® Sweet Potato Casserole
3 Tbsp. Butter, melted
2 ea. Eggs, large
1 cup Sweetened condensed milk
1 tsp. Vanilla extract
1 tsp. Cornstarch
1 ea. 9" Pie shell, uncooked and frozen

Preheat oven to 400 degrees. Set rack to center of the oven and place a cookie sheet on center rack.

Combine all liquids in a large mixing bowl.

Blend in the cornstarch and mix.

Add Glory Foods® Sweet Potato Casserole and mix thoroughly until smooth.

Pour mixture into the prepared pie shell.

Place filled pie shell in oven on the cookie sheet.

Bake for 10 minutes.

Reduce heat in oven to 300 degrees and bake for approximately 40 minutes.

Test the filling. The filling is cooked when the tip of a knife inserted in the center is clean when removed.

Bake until filling is set.

Carefully remove the pie from the oven. Allow to cool.

Kielbasa and Potato

 

Another snow day in the Midwest.  After the winter we've had you're probably saying "What's new?" Nothing really. But this snowy day was the perfect day to rediscover an old favorite. My mom used to fix this for us all the time so when I saw the recipe for Kielbasa and Potatoes over at Life's Ambrosia, I knew it was time to introduce it to my kids. This combination of  flavorful sausage and crispy potatoes was the perfect dinner after a day spent playing in the snow.

Kielbasa and Potatoes
Recipe courtesy of Life's Ambrosia

1 tablespoon olive oil
1 tablespoon butter
3 medium Yukon gold potatoes, diced
fresh cracked pepper and kosher salt
1/2 medium onion chopped
1 pound turkey kielbasa, cut in half at the curve and then sliced

In a large skillet heat olive oil and butter over medium heat. Once butter has melted add potatoes. Sprinkle with salt and pepper. Allow to cook for 4-5 minutes without stirring. Stir after 5 minutes. Cook another 5 minutes. Stir.

Stir in onions. Cook 3 minutes. Stir in kielbasa. Continue cooking for 5 more minutes or until sausage is warmed through and pieces begin to brown.

Serve hot.

Note: If you use beef kielbasa cut the amount of butter and oil slightly or the dish may turn out a little greasy.

Cheesy Baked Mashed Potatoes

It's hard to beat a good batch of mashed potatoes. My mother-in-law makes the best ever. (Might be that pound of butter she uses ...) Hubby tends to get cranky when someone messes around with his spuds but this is one night I didn't hear a single complaint. Even the picky girls ate more than one helping! Creamy mashed potatoes, gooey cheese, crispy bacon. What's not to love? These Cheesy Baked Mashed Potatoes from Life's Ambrosia were a hit around here.


Cheesy Baked Mashed Potatoes
Recipe from Life's Ambrosia

7 slices bacon, diced into 1 inch pieces
6 russet potatoes, peeled and cut into chunks
3 tablespoons unsalted butter, plus more for baking dish
1/2 cup heavy cream
3/4 cup shredded sharp cheddar cheese, divided
3/4 cup shredded Gruyere cheese, divided
3/4 cup shredded Havarti cheese, divided
3 green onions, diced
fresh cracked pepper and kosher salt


Preheat oven to 350 degrees. Butter an 8″ x 8″ baking dish. Set aside.
In a large pan, fry bacon over medium heat until browned, about 5-7 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Set aside.
In a large saucepan, add enough water to cover the potatoes. Boil potatoes until a fork can be inserted and removed easily. Strain.
Return the potatoes to the pan or a mixing bowl. Add 3 tablespoons butter and heavy cream. Whip with a hand held mixer until smooth, about 3-4 minutes. Stir in bacon, 1/2 cup sharp cheddar, 1/2 cup gruyere, 1/2 cup havarti and green onions. Season to taste with salt and pepper.
Spoon potato mixture into prepared baking dish. Sprinkle remaining cheese over the top. Bake for 15 minutes. Turn on the broiler and broil for 2-3 minutes or until cheese is slightly browned and edges are bubbly. Allow to cool for several minutes. Serve.

Pan Roasted Sausage, Peppers, Onions, and Potatoes

 I discovered my new favorite blog yesterday. My Tasty Treasures. I'm not sure how I've not seen it before but I spent a big chunk of yesterday afternoon laughing hysterically and bookmarking recipes like crazy. If you haven't visited it yet, go now. I'll wait. :-)

When I got to the grocery store last night, they didn't have the steak I needed for my planned meal so I grabbed some sausage and threw together the recipe for Pan Roasted Sausage, Peppers, Onions and Potatoes that I'd seen on Donna's site earlier in the day. After meeting and practices, I was able to put this dish together and still get the kids into bed at a decent time.

I was a little disappointed in the sausages. I bought Johnsonville and apparently we much prefer our local store's private label hot sausage. It has a brighter, spicier flavor that we like. I can't wait to make this one again with our regular sausage. Yum! The pan roasted potatoes were delicious. I can testify that they tase great on their own because I couldn't stop eating them while I was waiting for the sausage to brown! This is one that we'll be seeing a lot of around here in the future. (I'm already trying to figure out when I can make it again!)


Pan Roasted Sausage, Peppers, Onions, and Potatoes

Recipe courtesy of My Tasty Treasures
Original Recipe from Rachael Ray's Comfort Foods Cookbook

6-8 red new potatoes, cut in wedges

Generous drizzle olive oil

Montreal Steak Seasoning

2 Tablespoons fresh rosemary, chopped

Sprinkle Paprika
4 links hot sausage and 4 links sweet sausage

Olive oil, about 1 tablespoon

2 Italian Cubanelle Peppers

3 red peppers

1 medium onion

6 cloves garlic

Handful chopped, fresh parsley, chopped
2 tablespoons juice from pickled sliced hot cherry peppers
4 slices hot sliced, cherry peppers, chopped

Preheat a nonstick skillet over medium high heat. In a bowl, toss the red potato wedges with a drizzle of olive oil thinly coating all wedges. Then sprinkle with the Montreal seasoning, rosemary, and paprika. Add the potatoes to your nonstick pan. Cover and cook for 15 minutes or so, turning occasionally. Keep warm and set aside.

Cut sausages into large chunks. Seed and slice your peppers, peel and slice your onion, crack your cloves of garlic from the skins, leave and them whole. Heat a large deep skillet over medium-high heat and add one tablespoon of olive oil, brown sausages on all sides. Drain the excess oil and add your peppers, onions, and garlic. Cover your pan and cook 10 more minutes. Or until peppers are done to your liking.

Uncover your dish and toss in your parsley, splashes of your hot cherry pepper juice and your chopped cherry peppers. Add your cooked potatoes. Combine.

Serve with crusty, warm bread.

Loaded Hashbrowns

Sometimes nothing satisfies like a big pile of hash brown potatoes, smothered in melted cheddar cheese and topped with bacon and green onions with a dollop of sour cream. No recipe. Not healthy. Just delicious!

Yukon Gold Potato Gratin

There may not have been much blogging going on lately but I have been doing some cooking. Here's a delicious side dish that is different than the average gratin. I found the recipe for Potato-Poblano Gratin over at FOODIE! Roasted poblano peppers give the dish a special twist and it was a perfect side with steak but it would also be wonderful with chicken or pork.

Bobby's Yukon Gold Potato Gratin
Recipe courtesy Bobby Flay

2 poblano chiles, roasted, peeled, seeded and diced
6 cloves garlic, peeled, finely chopped
2 pounds Yukon gold potatoes, peeled and cut into 1/8-inch slices
1/2 cup coarsely chopped fresh cilantro leaves plus extra for garnish
1 cup chicken stock (if canned, low sodium)
1 cup heavy cream
1 cup Monterey Jack cheese
1/2 cup queso anejo cheese

Preheat oven to 400 degrees F. Butter a 9-inch square pan and sprinkle garlic over bottom of pan.

Arrange 1/4 of the potatoes in the dish. Sprinkle with salt and pepper, then 1/3 of chiles and 1/3 of cilantro. Repeat layer of potatoes, chiles and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper. Cover pan with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover and sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool. Sprinkle with cilantro.

Sorry I've been MIA

I suppose it was inevitable. All the kids have been sick so I'm not too surprised that I've got it now. I just wonder why I always get it worse? Hopefully this will all be behind us at Christmas. (That would be a first! Seems like someone is always sick on major holidays. LOL!)

I'm crawling back to bed. I'll post more when I'm able.

I'll leave you with a recipe for my favorite comfort food when I'm sick: Creamy Crockpot Potato Cheese Soup.

Creamy Crockpot Potato Cheese Soup

4 tablespoons butter
1/2 white onions -- chopped
1/4 cup flour
2 cups water
4 stalks celery -- diced
2 large carrots -- diced
1 tablespoon minced garlic
salt -- to taste
pepper -- to taste
1 cup milk
2 tablespoons chicken base -- in 1 cup water
5 pounds russet potatoes -- peeled and cubed
1 bay leaf
1 cup cheddar cheese -- shredded
6 slices bacon -- crisp and crumbled

In a large saucepan over medium heat, melt butter. Cook onion in butter until translucent. Stir in flour. Stir in 2 cups of water, celery, carrots, garlic, salt and pepper. Heat through. Stir in milk. Add dissolved chicken base in water. Place potatoes in crockpot and stir heated vegetable mixture into potatoes. Place bay leaf into pot, cover and cook 5 hours on high or 8 hours on low. Remove bay leaf and puree 4 cups of the soup. Return to crockpot. Add cheese and bacon. Stir until cheese is melted.

Mashed Sweet Potato

I love Sweet Potato Oven Fries. Actually, I even dream about the Sweet Potato Oven Fries. I always thought I hated sweet potatoes. The only way I ever saw them was out of a can and topped with gooey marshmallows on Thanksgiving. Yuck! Finding that I loved them with a more savory flavor was quite a revelation. After the recent successwith butternut squash, I decided to try mashed sweet potatoes and add a few savory seasonings. I found a recipe off of the internet and tried it with dinner the other night. Suffice it to say. Not. A. Success. Blech. Too much smoky cumin flavor. Not enough liquid to give it a pleasant texture. Even dh wouldn't eat it. It was so bad, I'm not going to even link to it. I still think there's a good savory mashed sweet potato recipe out there somewhere. If you want a recipe, google for it and be sure and let me know how it comes out. I need a good recipe!

My Kitchen, My World: Ecuador

My Kitchen, My World is traveling to Ecuador this week and I have to admit, it's a country I know almost nothing about. I'm sure back in high school I could point it out on a map, but now ... well, I do know it's in South America. ;-) This is a great opportunity to brush up on Ecuadorian (Is that really a word?) trivia.

• Ecuador is located in South America, on the Pacific Coast. It is bordered on one side by Peru and on the other by Colombia. The Galapagos Islands are a part of Ecuador. It's capitol city is Quito.

• Ecuador is a major exporter of bananas, shrimp, flowers and oil.

• The currency of Ecuador is the American dollar. (Who knew?)

• The Cotapaxi Volcano, located in Ecuador, is the highest active volcano in the world. There are 265 volcanoes within Ecuador, 19 of which are potentially active.

Have I mentioned that I have a degree in Anthropology? Back in the day, I had dreams of traipsing around the world Indiana Jones-style, discovering all sorts of really cool things. Reality intervened. (It's hard to be footloose and fancy-free when you have four children! LOL!) Ecuador has a rich archaeological history. What that means is that I get to waste half my morning, pouring over pictures of really neat artifacts. This style of bottle was produced in Ecuador from the 12th-4th century BC. This particular one is styled as a gourd. I think it's really cool.


Enough with the history lesson. Let's eat! For this challenge, I decided to prepare my Ecuadoran meal at my mom's house, for mom and my sister and her family. I wasn't sure what I'd make to please a whole room of picky people but a quick Google turned up plenty of recipes for llapingachos, or potato patties. I went with the recipe from Living in the Kitchen with Puppies. Using someone else's stove and kitchen tools was definitely a challenge. I really missed my gas stove and heavy skillet! While my llapingachos didn't turn out as pretty as Natashya's, they still tasted great.

Many of the recipes call for the potato patties to be topped with a peanut sauce. Since I don't like peanuts, I decided to go with a recipe from one of my favorite blogs Laylita's Recipes. Layla is from Ecuador and has tons of delicious looking recipe ideas on her blog. She has also posted a recipe for llapingachos, along with some gorgeous pictures. She suggested topping them with Curtido de cebolla y tomate. (Pickled Red Onion and Tomato Salad, in English.) It was delicious and very easy to throw together!

I also made Locro, or Ecuadoran Potato Soup. For that, I used the recipe posted by our fearless leader over at She's Becoming Doughmesstic. Loved, loved, LOVED it! Might just become my new go-to potato soup recipe. I used Muenster cheese and it gave the soup a wonderful flavor. Yum!

Thanks to Shelby from The lives and Loves of Grumpy's Honeybunch for selecting such an interesting country!

Low Country Boil

Don't you love it when you come across a blog you haven't seen before and every recipe looks like it was selected with you in mind? I was so excited when I discovered The Tattooed Gourmet. The pictures are awesome. Each recipe looks like I picked it out myself. I think I bookmarked every post. I mean, with recipes like Jamaican Firey Shrimp and Grilled Salmon with Wasabi-Ginger Mayonnaise how can you not?

I knew that our afternoon was going to be hectic since we had a cross country meet so when I came across Bryan's recipe for Low Country Boil I immediately printed it out. Prep was easy. I did cut the potatoes in half because they were pretty large and that was pretty much the extent of it. Less than thirty minutes and dinner was on the table. Of course that is less than 30 minutes of cooking time... and doesn't include the time it took to get the water to boil so it wasn't quite as quick as I'd hoped but the taste was definitely worth it. Simple. Delicious. Put it on and pretty much forget about it until it's done. Perfect for my family who usually won't touch seafood and myself who loves seafood but doesn't like meat. I didn't have to share the shrimp and they all fought over the sausage. Everyone was happy. Dh even made sure I saved the leftovers so he could have them for lunch the next day. I will definitely be making this again!

Now off to the kitchen to see if I have everything I need to make Bryan's Mini Steak Sandwiches with Horseradish and Tomato for dinner tonight!


Low Country Boil
Recipe from The Tattooed Gourmet

4 pounds small red potatoes
water
3 cans of beer
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp in the shell, I perfer no heads but some down here like them.
a whole newspaper - optional

Add potatoes to large pot, then add beer and water to fill the pot 3/4's way full and add the seasonings. Cover pot and heat to a rolling boil; cook 10 minutes. Add sausage and corn, and return to a boil. Cook for another 10 - 20 minutes or until potatoes are tender.

Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Normally this would serve about 10 -12 people. Instead of dirtying those plates just take that newspaper and cover your table (its better if you are outdoors less of a chance for a mess) and empty your basket onto the paper and then it is everyone for themselves. Be sure to peel the shrimp prior to putting them into your mouth.

You could use pre-peeled shrimp but the shells hold a lot of flavor that is added to the dish. Plus if you are faster at peeling them than the rest of your party you get to eat more shrimp!!!

Sweet potato fries and Tamales (otherwise known as: Another Duh! Moment)

I guess I must be in denial that summer is really over. Labor Day is past. The kids have been back to school for weeks. But for some reason I can't seem to let summer go this year. I'm also still pretending that it's still August. It was a shock to me to look at the calender and see that it really is September. (Give me a break! It was 95 degrees here yesterday. Hotter than it was for most of the summer around here.)

In my denial, I let a couple of important blogging events get away from me. On the last day of August, I was supposed to post my version of Baked Sweet Potatoes for the Food Bloggers Throwdown over at The Great Cooks Community. Now, at least here in Indiana, Baked Sweet Potatoes are synonymous with Thanksgiving. And always covered in gooey, sticky, melted marshmallows. Apparently I was physically unable to wrap my mind around Baked Sweet Potatoes when the heat index is in the triple digits because I totally forgot all about it! Sorry guys! To try to make it up I'm gonna give you my favorite sweet potato recipe: Sweet Potato Oven Fries with Avocado Dip. This is my all time favorite sweet potato recipe, year 'round. I like my sweet potatoes savory, not sweet. I love the kick that the chili powder and coriander give the fries. I also love that they are baked, not fried so they are actually good for you! Woohoo! (Shhh! Don't tell the kids!)

There are benefits to living in small town middle America. Always running into a friendly face at the gas station. Lots of fairs and festivals. Farmer's vegetable stands on every corner. Kids playing in backyards. Lots of diversity at the grocery store? Uh, not so much. In August, Recipes to Rival whipped up Tamales. I was excited because I'd never tried tamales. Excitement soon turned to frustration as finding corn husks turned into a quite a quest. By the time I was able to get them, the month was over. I do plan to make them later this week. You should check out some of these great looking tamales while you're waiting on me:

Here is CanaryGirl's take on Tamales.

Temperance of High on the Hog and co-founder founder of R2R, made her tamales with black bean chipotle filling.

R2R's other co-founder, Lori of Lori's Lipsmacking Goodness talks about her tamale-making experience here.

Check out A Good Appetite's amazing tamale pictures!

Here are Debyi from The Healthy Vegan Kitchen's tamales.

Be sure to check out everyone else's tamales here.

And don't forget my Sweet Potato Fries recipe:

Sweet Potato Oven Fries with Avocado Dip

Recipe courtesy Ingrid Hoffman, 2007

Sweet Potato Fries:
2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika

1/2 teaspoon chili powder

1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip, recipe follows

Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.
Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.
Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Avocado Dip

1 avocado, see Cook's Note*

1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

* Cook's Note: We find that Hass avocados make the smoothest and best tasting Avocado dip.

McCallister Potatoes

If you're looking for something a little more involved than the potatoes I made last week, these McAllister Potatoes may be just the thing. This dish takes The Pioneer Woman Cooks' Crash Hot Potatoes to a whole new level. You boil and flatten the potatoes as you did before, but then you take it one step further and top them with bacon, sour cream, onions and peppadew peppers and top them with a sprinkling of Parmesan cheese.

McAllister Potatoes
Recipe Courtesy of Guy Fieri

1 cup sour cream
1/2 cup peppadew peppers, chopped
1/4 cup white wine
3 pounds baby Yukon potatoes
2 tablespoons kosher salt, plus more for seasoning
3/4 pound bacon, diced
2 yellow onions, diced
4 tablespoons olive oil, divided
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Parmesan

In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.

In large stock pot add potatoes, cover with water and add salt. Set heat on high and boil until fork tender.

In a large saute pan over medium heat cook bacon and saute onions until caramelized. Remove bacon and onions from pan on to a paper towel to absorb grease, keep warm on platter, and leave remaining fat in pan.

When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.

Reheat fat in saute pan and add 2 tablespoons of olive oil. Heat to oil medium heat and place potatoes in oil. Season with salt and pepper and brown on both sides, then transfer to onion and bacon platter. Repeat until all potatoes are cooked crispy.

Top potatoes with Parmesan and then with sour cream mixture.

My Kitchen, My World: England

This week My Kitchen, My World is heading to Jolly, Old England and while I had grand intentions of whipping up a few scones and some potted shrimp, the real world got in the way this week. Between school and practices and dh traveling out of town for work this week, it just didn't happen. Instead, we opted for an old favorite: Fish and Chips. I couldn't help myself though. I had to jazz up the tartar sauce and as a result it's more a Creole Tartar Sauce than English. Sorry! But I had to share the recipe anyway. It was too delicious! I'm not a tartar sauce fan at all and I don't care for it with fish, actually. But it was awesome with the "chips". Yum!

Since I didn't really use a recipe, here are a few good "Fish and Chips" blogger recipes for you:

Beer Battered Fish (Fish and Chips) from Closet Cooking
Beer Battered Fish from Kalofagus
Oven-Fried Fish & Chips from Yumsugar
Fish and Chips from Pinch
Easy Fish and Chips from Rookie Cookery
Authentic Fish and Chips from Tasty ... and Gluten Free!

Cajun Tartar Sauce

1 cup Mayonnaise
2 tablespoons Fresh Lemon Juice
2 teaspoons Garlic, chopped
1/4 Cup Sweet Pickle, chopped
1 tablespoon spicy Cajun Mustard
2 teaspoons Horseradish
2 teaspoons Parsley, chopped
3 tablespoons Green Onions, chopped
2 teaspoons Hot Sauce

Combine all of the ingredients a food processor. Mix on high for 1 minuteor until blended.

Crash Hot Potatoes

It's easy to forget that simple is usually the best but this recipe will remind you. Crash Hot Potatoes, from The Pioneer Woman Cooks, is simplicity at it's finest. Find some potatoes. Boil them. Flatten them. Sprinkle with olive oil, salt and freshly ground pepper and any herbs you'd like and bake. 450 degrees. Twenty minutes. Seriously, that's all there is to it. They are deliciously creamy on the inside and crusty-crunchy on the outside. Delicious.

If you need more direction or want step by step photos and instruction, check out the original recipe over at The Pioneer Woman Cooks, check out her recipe for Bacon-Wrapped Jalapeno Thingies. Delicious!

Since I had this recipe bookmarked all summer before I got around to trying it, I'm submitting it to ththis week's Bookmarked Recipes event over at Ruth's Kitchen Experiments.