Cooking with Kimes - Game Day Starters
Cooking with Kimes: Game Day Starters
I have created some easy and delicious starter recipes to get you through game day, or just a busy weeknight! These are quick and easy to whip up, and will please a crowd!
12 large jalapeños (you can use mini bell peppers if you don’t like to play Russian roulette with heat)
1/2 cup of cream cheese (room temperature)
1/2 cup of shredded cheddar cheese
1 pack of bacon
Have you ever had a bacon wrapped jalapeño popper? They are delicious, but sometimes really hard to eat. You take a bite and the entire strip of bacon comes off and you’re left to finish the last few bites without it. Problem solved, I like to add the bacon in the cheese mixture to ensure there is bacon in every bite.
Cook the bacon - I like to bake mine in the oven on a foil lined cookie sheet at 375 for about 25 minutes. It saves a lot of mess and you don’t have to babysit it. Once bacon is cooled, chop it into small pieces.
Half jalapeños length wise, and strip out membranes and seeds.
Combine cheeses and bacon and mix until smooth.
Optional: sear jalapeños in a cast iron pan until charred
Stuff cheese and bacon mixture into halves jalapeños and bake in oven at 375 for 10-15 minutes or until cheese is melted and bubbling.
1 bag of your favorite tortilla chips
1 pack of chorizo (I prefer beef chorizo)
1 bag of shredded Mexican blend cheese
1 can of your favorite beans, drained (refried, black, or
Nacho cheese (optional)
Toppings - sour cream, salsa, cilantro, sliced jalapeño, lime juice...
I like to use my cast iron skillets as often as possible. The heat distributes evenly, they can go from stove top to oven, and they are easy clean up. Skillets make perfect nachos. You could use a sheet tray instead but I just love the cooking and presentation of my cast iron.
Chorizo adds a new flare to your regular taco meat. It is pre-seasoned so you get to skip that step and immediately start cooking. You can replace the chorizo with whatever you have handy, ground turkey, beef, chicken, shredded pork (the pork from my last post makes delicious nachos)...whatever you have on hand. Just be sure to season your meat if you aren’t using chorizo.
Cook the chorizo until browned and crumbling. Drain and warm beans.
Layer chips with meat, beans, and cheese so everything is evenly distributed. Bake at 375 for 15-20 minutes or until cheese is melted. Add toppings or leave on the side for a build your own nacho plate, serve!
There are two really easy dishes that anyone can make. The nachos can be turned into an easy weeknight meal or snack, and will be on the table before you know it! It’s pretty much just assembly but they will taste gourmet!
I always like to have something sweet around, and who doesn’t love chocolate chip cookies? Instead of rolling out individual cookies and baking batch after batch...how about just one giant cookie? Pour, spread, bake, and enjoy!
1 stick (1/2 cup) of melted butter
1 cup dark brown sugar
2 1/2 tsp. of vanilla extract
1 cup of all purpose flour
1/2 tsp. of baking powder
1/4 tsp. of salt (I like Himalayan salt)
1/4 tsp. of baking soda
1/2 cup of chocolate chips (semi sweet, milk/dark chocolate, m&m’s, butterscotch chips)
Preheat oven to 350, and lightly grease a medium skillet or cake pan.
Melt 1 stick of butter, add brown sugar and whisk well. Mix in the vanilla and egg. Add flour, baking powder, salt, and baking soda. Mix until evenly combined. Try not to over mix. Fold in chocolate chips. Spread into prepared skillet or pan, and bake for about 20-22 minutes until edges are golden but the middle of the cookie is soft.
Serve with scoops of your favorite ice cream, whipped cream, or sauce! How easy was that!