It’s hard to believe that kids are starting to go back to school already! Park City public schools start on Thursday, some other schools in the state started last week! But, but wait… summer was just getting started!! Even crazier… some of the leaves are starting to change already! I am not ready for this!
One thing I am ready for… football season! We are just two weeks away from the start of regular season NFL games and I am so excited. One my favorite fall actives is getting together at someones house and watching the Patriots play. It’s one of my East coast traditions I’ve taken with me to the West… Sunday is Pats day. Ok, so you don’t need to love football or the Patriots to love these jalapeno poppers because they are down right delicious and perfect for any occasion. The spice from the jalapeno, the creaminess of the cheese, sweet from the pineapple and salt from the bacon come together for one popping popper! Bring this to your next cocktail party, cook-out or tailgate party and you’ll be everyone’s favorite person. Enjoy!
Jalapeno Poppers with Pineapple and Bacon
- 10-12 medium/large Jalapenos (or 15-18 small ones)
- 1 8 oz. block cream cheese, at room temperature
- 1 8 oz. can crushed pineapple, drained
- ¼ cup shredded white cheddar
- 3-4 pieces bacon, cooked
- Pre-heat the oven to 400 degrees
- Cook the bacon in a skillet until crispy, place on paper towels to cool. Chop into small pieces and set aside.
- Remove the stems of the Jalapenos, cut them in half lengthwise, and remove the seeds and ribs. Be careful not to touch your face or eyes during this process you will burn yourself and regret it!
- In a medium bowl combine cream cheese, pineapple and cheddar cheese.
- Using a spoon stuff each jalapeno half with the cream cheese mixture so it is even with the sides of the jalapeno (about 1 or 2 tablespoons of filling depending on how large your jalapenos are)
- Place cheese side up on a baking dish and bake at 400 degrees for 15-20 minutes or until the cheese is slightly brown and bubbly. Remove from the oven and allow them to cool about 5 minutes.
- Sprinkle with chopped bacon and serve!
**Thanks to Mia from Blonded by Style for taking the pictures. This post was part of our Mexican Fiesta, check out the whole menu here.
Super Bowl Sunday is almost here! Sadly, my beloved Patriots will not be playing in the big game (Tom is to busy paddleboarding with Gisele in the Bahamas, can you blame him?) Regardless of who is playing this weekend, Super Bowl Sunday is one of my favorite sports events of year! Football, friends and FOOD (obviously!) what could be better?!
So if you’re ready to show up to a Super Bowl party this weekend with a kick ass appy that’s sure to be the crowd favorite, check out these sweet potato bites. Cheese, sour cream, hot sauce and avocado… there is no better combination! And who doesn’t love sweet potatoes?
They are packed with vitamins, antioxidants and lots of other good stuff! So put down the greasy chicken wings and pizza bites and enjoy the game with these delicious morsels. Looking for some other game day favorites? Check out my Buffalo Chicken Dip, Baked Brie with Candied Pecans, Baba ghanoush, Ricotta dip with pesto & Sun-dried tomatoes.
- 2 large sweet potatoes (washed and sliced into 1/4-inch slices)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon salt
- Hot sauce (Cholula or Tabasco or whatever you have on hand)
- Mexican blend shredded cheese
- 1 large avocado, diced into small cubes
- green onions
- sour cream
- 2 pieces of bacon, cooked and cut into small bits (optional)
- Preheat the oven to 450 degrees
- Using a mandolin, slice sweet potatoes into 1/4-inch slices (leave the skin on). Place potato slices in a bowl, toss with olive oil. Mix garlic powder, chili powder and salt in a small bowl, sprinkle over potatoes and toss to combine. Place seasoned potatoes on a greased baking sheet.
- Bake for 10 minutes on one side, remove from the oven and flip them. Bake another 10 minutes. While the potatoes are baking, slice the avocados, green onions and bacon if you are using it.
- When the potatoes are done, remove them from the oven and place a dash of hot sauce on each round (if you like more spice, add more hot sauce). Top each potato with shredded cheese and place back in the oven for 3 minutes.
- Remove potatoes from the oven and allow to cool slightly. Place the potato rounds on a platter, top each one with a small cube of avocado, sour cream and green onion (sprinkle with chopped bacon if desired).