Jalapeño Poppers
It’s that time of year when I dig up my pepper plants from the garden and bring them inside for the winter. I love doing this because for one, it saves me from having to buy new plants or seeds in spring, and two, many times I get peppers from them in the winter. I only wish I had a giant greenhouse room to have more plants inside.
So what do I do with all those peppers? Most years I will pickle a few jars, but this Jalapeno Popper recipe is another delicious way we use up our peppers. Using Jalapeno for a little kick and bell peppers for the girls who don’t like spicy. You can make these in the Air Fryer or in the Oven.
What you’ll need
- ~12 Jalapeño peppers cut in half, seeds removed (wear gloves when you do this)
- 8 oz cream cheese at room temperature
- 1 cup shredded cheese, cheddar or a blend is what we like
- ½ tsp garlic powder
- ¼ tsp sea salt
- ¼ tsp black pepper (optional)
- 4 slices precooked bacon (optional)
Instructions
- Prep the jalapenos. While wearing rubber gloves, slice the peppers in half, remove the seeds and membranes. The spice is in the membrane, so if you like more spice, leave the membrane in. You can leave the tops on or off. We like them off for faster deposits into the mouth.
- Mix the filling. Mix together the cream cheese, shredded cheese, garlic powder, salt and pepper. I like to use my KitchenAid stand mixer with the beater paddle for this.
- Prep your pan. If using the Air Fryer, line it with these parchment liners for easy cleanup. If using the oven, line a sheet pan with foil or parchment. Nobody has time to be scrubbing baked cheese off pans.
- Fill the Peppers. Fill the pepper halves with the cream cheese filling and top with additional shredded cheese and bacon. Side note: Any filling left over goes really well on top of baked potatoes.
- Bake. If using the Air Fryer, bake at 400⁰F for ~5 minutes until cheese is golden how you like it. For the oven, bake at 400 for 10-15 minutes.
That’s it! Enjoy these delicious Jalapeno poppers as party hors d’oeuvre, appetizers, or a healthy snack.
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The easiest way to use up excess apples is to turn them into homemade apple juice using this hands-off method that your whole family will love.
Read more...This is one of my favorite farm-to-table recipes. Life as a busy homesteading family can often make it feel impossible to eat healthy, balanced meals. Between work, school pick-ups, and sports, the simplest things—like making a nutritious dinner—can seem overwhelming. But what if I told you that a delicious, healthy meal can be prepared in no time? And the kids will love it too? And almost all of the ingredients come right from the homestead?
Enter chicken zucchini bites! This recipe is perfect for those on a paleo or gluten-free diet, or anyone looking for a fast but wholesome meal option. Not only are these little delights packed with flavor, but they also bring the farm-to-table goodness right to your kitchen.
Why You'll Love These Chicken Zucchini Bites
- Healthy and Nutritious: Made from whole food ingredients, these bites are a great source of lean protein and vegetables.
- Quick and Easy: With a prep time of just minutes, this dish fits seamlessly into your busy schedule.
- Kid-Friendly: These bites are a fun finger food that kids love. Serve them with their favorite dips for a meal they're sure to enjoy!
Ingredients You'll Need
- 1 lb whole chicken breast (raw)
- 4-5 chunks zucchini (to equal approximately 2 cups grated)
- 1 green onion (optional)
- 1 Tbsp fresh cilantro (optional)
- 1 clove garlic
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 tsp cumin
Let's Get Cooking!
1. Prepare the Mixture For fast prep I put the whole chicken breasts, zucchini chunks, and all other ingredients directly into my Ninja blender food processor piece. Blend until a nice, grated consistency is achieved. Without this, the chicken needs to be ground and the zucchini and herbs all grated and minced by hand, adding to prep time and labor intensity. My food processor has been a great time saver.
2. Cook Heat a nonstick ceramic frying pan with your choice of oil on medium to medium-low heat. Drop spoonfuls of the mixture into the pan and flatten them into small patties. Fry for about 5 minutes on the first side until they're nicely browned and firm enough to flip. I've used olive oil, butter, and bacon grease. All good.
Once flipped, cook for another 2 minutes or until the second side is also nicely browned.
3. Serve them hot or cold with your favorite dip—guacamole, salsa, or even sweet and sour sauce if you're not sticking strictly to paleo or low carb.
These chicken zucchini bites are incredibly versatile. Toss them over a salad, stuff them into a wrap, or enjoy them solo as a snack or meal. Pair them with some fresh veggies or sweet potato fries to complete the meal.
Final Thoughts
As a busy homesteading family, we understand the demands that come with juggling multiple responsibilities, which is why we love sharing recipes that simplify life and nourish your family. These chicken zucchini bites are more than just a meal; they're a step towards healthier eating habits, all while saving you precious time. I hope this recipe brings ease and deliciousness to your table. Enjoy!
For more farm-to-table recipes straight from the homestead and to connect with other busy homesteading families visit our Facebook community, Home Instead; practical homesteading tips, tricks, and recipes for busy families.
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This is an old family recipe that originally had a biscuit mix crust but I replaced the biscuit crust with this delicious zucchini or cauliflower crust and it is a match made in heaven. The sour cream egg filling is divine! A moist egg bake with a hint of creaminess and delicious pop of garlic will have your taste buds dancing. The fact that it is low carb and whole food healthy will have your homesteading mama self fulfilled and satisfied.
I’ll give you the base recipe, but it is really versatile with what you can add to it. Check out the notes at the bottom for our favorite add-ins and substitutes.
WHAT YOU’LL NEED
A mixing bowl
12” cast iron skillet or 9x13” baking pan
8 eggs
1/3 cup mayo
1 cup sour cream
1 tsp minced onion (dried or fresh)
½ tsp garlic salt (reduce if using salty meat like ham or sausage)
1/8 tsp pepper
1 cup chicken (or any meat of choice. See notes)
1 cup shredded cheese like cheddar or Colby blend
½ cup spinach or leafy green of choice
MAKE IT
1. Prepare your crust following the recipe for Zucchini/cauliflower crust. Once the crust is out of the oven, lower the temp to 350.
2. Mix the eggs, mayo, sour cream and spices together with a whisk. Then add the meat, cheese, and leafy greens.
3. Pour it over the already prepared crust and pop in the already warm oven.
4. Bake it at 350 for 30-35 minutes until set in the middle.
NOTES: Any cubed or shredded meat can be used in place of the chicken. We like our home-made sausage or ham the best. Reduce the salt about half when using a salty meat. Adding a little pre-cooked bacon is a nice touch as well. You can even omit the meat altogether. For the leafy greens, any will do. I stopped growing spinach in my garden and replaced it with Swiss Chard instead for higher more economical yield and easier growing in my area. Kale works great too, or you can even omit the greens altogether.
I hope you enjoy this wholesome family recipe as much as we do. For more recipes and homesteading lifestyle tips check out our community on Facebook, Home Instead; practical homesteading tips, tricks and recipes.
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