Recipe courtesy of Taste of Home. Remember to wear disposable gloves and avoid touching your face/eyes when working with jalapenos. Even though they are one of the mildest hot peppers, the burning sensation that they cause is quite unpleasant!
3 jalapeno peppers, halved lengthwise and seeded
1 teaspoon olive oil
6 (turkey) bacon strips, cooked and crumbled
3 ounces light cream cheese, softened
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon lemon-pepper seasoning
1/2 teaspoon pepper
1/4 teaspoon paprika
2 pounds ground beef
4 slices Pepper Jack cheese
4 hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
3/4 cup guacamole (store-bought or homemade: see recipe below!)
DirectionsBrush jalapenos with oil. Grill, covered, over medium heat for 3-5 minutes or until tender, turning occasionally. When cool enough to handle, finely chop. In a small bowl, combine the bacon, cream cheese and jalapeno until blended.
In a large bowl, combine the garlic, salt, lemon-pepper, pepper and paprika. Crumble beef over mixture and mix well. Shape into eight thin patties. Spoon bacon mixture onto center of four patties; top with remaining patties and press edges firmly to seal.
Grill burgers, covered, over medium heat or broil 4 in. from heat for 6-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with pepper Jack cheese. Cover and cook 1-2 minutes longer or until pepper Jack cheese is melted.
Grill buns, cut side down, over medium heat for 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and guacamole. Yield: 4 servings.
I add diced tomatoes, green olives & onion to my guac. Add what you like! For a zestier guacamole, increase the amount of chili powder or use cayenne pepper or a dash of Tabasco.
2 medium avocados
1/4 cup mayonnaise
1 small roma tomato, seeded & diced OR 1/4-1/2 cup chopped green olives
1/4 cup finely diced onion
1/4 tsp. salt (do not add if using olives)
1/2 tsp. ground black pepper
1/2 tbsp. chili powder
1/2 tsp. lemon juice
1 tbsp. chopped cilantro (optional)
In a medium bowl, mash the avocado with the mayo until the mixture is smooth (avocado will be slightly lumpy). Stir in the salt, pepper, chili powder and lemon juice. Mix in the tomato (or olives), onion & cilantro. Cover and chill for 30 minutes to 1 hour. Makes about 3 cups of guacamole.
A healthy-alternative to french fries! My hubby loved them! Recipe courtesy of Everyday Food.
Nonstick cooking spray
1 1/2 cups panko (Japaenese breadcrumbs)
3/4 cup shredded Parmesan
1 1/2 tsp. Italian seasoning
1/4 to 1/2 teaspoon cayenne pepper (or chili powder)
Coarse salt & ground pepper
2 large egg whites
2 large zucchini, halved crosswise and cut into 1/2 inch wedges
Preheat oven to 425 with racks in upper and lower thirds. Lightly coat two rimmed baking sheets with cooking spray. In a wide, shallow dish, mix together panko, Parmesan, Italian seasoning, cayenne, 3/4 tsp. salt & 1/4 tsp. ground pepper. In a medium bowl, lightly beat egg whites.
Working with one at a time, dip zucchini wedges in egg whites, then breadcrumb mixture, pressing to adhere. Arrange on sheets in a single layer. Bake until coating is golden brown & crisp, about 20 minutes. Flip zucchini & rotate sheets halfway through. Season to taste with salt & pepper; serve immediately. Makes 4 servings.