Have I really been absent for three weeks? I think this is my longest hiatus since I started this blog. What a slacker.
So much has happened, I don’t even know where to start.
Let’s start with the photos you’re about a see. I finally invested in a big girl camera. This one. And a nifty fifty lens. (Yeah, I’m already getting the DSLR lingo down. NBD.) I’m super excited to bring you recipes that look as good as they taste.
These peppers were a product of a delicious appetizer my aunt made at Christmastime, when she stuffed jalapeños with sausage and cream cheese. I’m not gonna lie, they were absolutely delicious. But it’s no longer the holidays and I’m trying not to eat with flagrant disregard for calories, portions, or nutrition in general. Plus, we didn’t have any sausage defrosted.
A quick raid of what we had in the kitchen, and the brainchild of what you’re about to see what born. Like a popper but not fried. And definitely more nutritional value.
- 6 Jalapenos, seeded and halved
- 4oz Light Cream Cheese
- ½ Cup Cheddar Cheese, shredded
- ¼ Cup Quinoa, Cooked (measurement is dry grain)
- 1 Red Bell Pepper, Roasted and skinned
- 1 Shallot, minced
- ½ tsp Olive Oil (for Sauteeing)
- 1 Lime
- 12 Sprig Cilantro Leaves
It should be noted that many photos were snapped by the brilliant Monica of ShareaBitofLove. She’s teaching me everything I know, and I’m definitely a work in progress. (Are we still talking about photography?)
Using a spoon, clean out the seeds and membrane, the culprit of the mouth numbing heat in the pepper. This will take it from 5 stars to 3 on the Chinese food menu scale.