Bang Bang Chicken Wings

Recipe coming soon!

Jalapeño, Jack & Bacon Breakfast Grits

Grits are one of those foods that can be completely disgusting or simply amazing. It's all in the way they are prepared. Luckily, working at a BBQ restaurant for 4 years gave me exposure to some delicious cheddar grits, and I have always been a fan. 

My boyfriend was reluctant to try this, as he has only tried the slimy, tasteless version. I promised him that he would like my recipe, I mean, how could he not? My grits have cheese, bacon, and jalapeños. That's a winning combination. Is decided to top it all off with a fried egg, and it was amazing! The yolk combined with the spice of the peppers, the salt of the bacon, and the richness of the cheese is simply amazing! 

Jalapeño, Jack & Bacon Breakfast Grits

Ingredients:

8 slices thick-cut bacon, diced

2 small or 1 large jalapeño, seeded and diced

1 cup skimmed milk

3 cups low sodium chicken broth 

1 1/2 cups hot water

1/2 cups corn grits/polenta

1 tsp. salt

2 cups reduced fat shredded Colby Jack cheese, divided

4 eggs

1/4 cup green onions, sliced (for garnish)

Directions:

1. In large sauté pan or cast iron, add bacon and jalapeños. Cook over medium heat until bacon is crispy. 

2. Remove from heat, transfer bacon and peppers on to plate with paper towel. Pat with towel to remove grease. Drain grease from pan and set aside. 

3. In large sauce pan, add milk, chicken broth and water. Bring to a boil and slowly add the grits and stir with whisk. Reduce heat and continue simmering 5-7 minutes or until grits have thickened, stirring frequently. 

4. In the mean time, fry eggs in frypan used for cooking bacon. I prefer mine sunny-side up, but cook eggs however you like them. Remove eggs from pan and set aside. 

5. Once grits reach desired consistency, add salt, bacon, jalapeños and half of the cheese. 

6. Transfer to fry pan, top with remaining cheese and broil in oven 2-3 minutes to melt cheese.  

7. Top with green onions, spoon evenly in to four bowls and top each with 1 fried egg. Enjoy!

Homemade Pepper Jelly

When people first hear "pepper jelly" their first reaction may be, "Ew!" or "Weird!", but this stuff is seriously amazing. I've been eating jalapeño jelly since I can remember. It's perfectly sweet and spicy at the same time. My favorite way to eat it is on Wheat Thins with cream cheese. However, it's also amazing as a dipping sauce for chicken nuggets, as a stir fry sauce, or as a glaze when roasting meat. The possibilities are endless! Bonus: it also makes a great gift!

Homemade Pepper Jelly

Ingredients:

1 large red pepper, seeded and cut in to strips

1 large green pepper, seeded and cut in to strips

10 jalapeños, seeded for less spicy jelly (I left the seeds in half of my peppers and I thought the spice was perfect)

1 1/2 cups white vinegar

1/2 tsp. salt

6 cups sugar

3 tbs. Ball RealFruit Low or No-Sugar Needed Pectin

Directions:

1. In food processor or blender, finely chop peppers. Put in large saucepan with vinegar, salt, and sugar. Boil for 10 minutes, stirring often. Add pectin and boil 1 more minute. 

2. If canning (recommended) pour in to sterilized jars and water bath for 10 minutes. Wait a day to serve so jelly has time to firm. This recipe makes 12+ small jelly jars. 

3. If refrigerating, potion into containers, allow to cool and refrigerate for up to 1 month. Enjoy!

Brunch Chilaquiles

I am a huge fan of brunch food, mostly because it is perfectly acceptable to eat at 2 pm and still resembles breakfast. Chilaquiles are one of my absolute favorite dishes of all time! I was first introduced to the dish working at a Cuban restaurant in Michigan. This is definitely one of my go-To's for an impressive brunch dish that everyone will love! 

Brunch Chilaquiles

Ingredients:

1 tbsp cooking oil (olive, coconut, or vegetable)

4 cups good quality, restaurant style tortilla chips (the thicker and crunchier the better)

4 eggs 

Salt and pepper to taste

1/4 cup green onions, chopped 

1 can enchilada sauce or salsa verde

1 cup reduced fat Mexican style shredded cheese 

1 tbsp fresh cilantro, chopped

1/2 avocado, diced 

Optional: 1/4 cup pickled jalapeños (recipe here: http://www.jocelyndieboltdesigns.blogspot.com/2014/04/soy-pickled-jalapenos.html?m=1)

Directions:

1. Heat oil on medium in oven safe fry pan. Add tortilla chips and cook in oil about 5-10 minutes until very crispy and golden brown, stirring frequently. 

2. In a separate pan, fry eggs to your liking. (For this recipe, I like my eggs sunny side up.) Season with salt and pepper. Set aside. 

3. Add green onions, enchilada sauce, and half the cheese to the tortilla chips and mix lightly. Top with eggs and the rest of the cheese. 

4. Turn on oven broiler. Broil pan in oven 1-3 min on high until cheese melts. (Make sure to watch carefully!)

5. Remove pan from oven and top with cilantro, avocado, and jalapeños of you want more spice. Enjoy!

Soy-Pickled Jalapeños

Soy-Pickled Jalapeños

Peter piper picked a peck of pickled peppers. This recipe was inspired by one of my managers who made her own batch of yummy pickled peppers. And I am now obsessed. The bad boys are yummy on everything, from eggs, to tacos, to sandwiches I am addicted! Hope you love them as much as I do! 

Ingredients:

8 jalapeños, sliced into thin rings

1/2 cup soy sauce

4 garlic cloves, finely minced

3/4 cup rice vinegar

3 tbsp sugar

Juice of 1 lime

Juice of 1/2 lemon

1/4 cup lemon-lime soda

Directions:

1. Place jalapeño rings in jar. (Remove seeds for a milder version, however I like it hot!)

2. In saucepan, combine soy sauce, garlic, vinegar, an sugar to a boil. Stir until sugar is dissolved and let simmer a few minutes. 

3. Remove from heat and add juices and soda. Stir well. Allow to cool for 5 minutes. 

4. Pour liquid mixture over jalapeños in to jar. Seal jar and place in fridge. Allow to set at least 2 days before enjoying! 

Easy & Fresh Pico de Gallo

Easy & Fresh Pico de Gallo

I love going to the local produce store. They have the best selection of fresh fruits and veggies for super cheap. Every time we cook out, I always make fresh pico for burger toppings! Making fresh pico is so simple! Here is my super quick and simple recipe for awesome, fresh salsa!

Easy & Fresh Pico de Gallo

Ingredients:

2 medium Roma tomatoes, diced

1/2 red onion, diced

1 jalapeño pepper, minced

2 tbsp cilantro, chopped

1/2 tsp garlic powder

1 tsp salt

Directions:

1. Chop veggies and combine in bowl. Mix in seasonings, and stir until well combined. 

2. Cover and chill at least 30 min to combine flavors. Enjoy with tortilla chips or anything else you please!