Archive | Cheap RSS feed for this section

Eggplant Relish Pasta Sauce/Crostini

28 Aug

Leftover pasta tossed with eggplant relish and feta

Anyone who knows me is aware of my love of purple, so it should come as no surprise that when I saw bright purple mini-eggplants at the farmers market, I had to buy a couple.  Unfortunately, I didn’t have a plan for what I would actually do with them, so a week or so went by before I got around to finding a recipe to use them in.  Luckily the eggplants were still usable, and I found a very yummy-sounding recipe in Emeril Lagasse’s “Farm to Fork” for Eggplant Relish Crostini.  I had some miscellaneous pasta leftover, so decided to use this relish type thing as a topping/sauce for pasta instead of on bread.  There are lots of rumors about eggplant being hard to get right as it can remain bitter when cooked, but this was pretty simple, and absolutely delicious.  The eggplant shrinks down a lot, so it doesn’t make a huge amount, and next time I will definitely make more and buy some bread to make the crostini.  I used sundried tomatoes instead of roasted red peppers because I had those in my fridge, but the tomato flavor really came through and were one of the highlights of the dish, so I would use them again instead of red peppers.  This does have a quite long list of ingredients, but most of the ingredients are fridge/pantry staples anyway, so this could be an easy weeknight dinner or a great party appetizer served on toasted bread.

Eggplant Relish Crostini/Pasta Sauce
Adapted from Emeril Lagasse’s Farm to Fork
Makes about 3 1/2 cups relish

Equipment: Knife, peeler, frying pan, wooden spoon,

Ingredients
1/4 cup plus 2 tablespoons extra virgin olive oil
3 pounds eggplant (about 2 large), peeled and cut into 1/2 inch cubes
1 1/4 teaspoons salt
1/3 cup sundried tomatoes stored in olive oil (about 3 from a jar)
1 1/2 tablespoons basil leaves, finely chopped
1 1/2 tablespoons red wine vinegar
2 tablespoons finely chopped nonpareil capers
2 teaspoons balsamic vinegar
1/2 teaspoon crushed red pepper/red pepper flakes
Crumbled feta cheese for garnish
French bread brushed with olive oil and toasted (for crostini)

Heat 2 tablespoons olive oil in a large frying pan or skillet over medium-high heat.  Add half of the cubed eggplant and sprinkle with 1/2 teaspoon of salt.  Cook, stirring often, until eggplant is tender and caramelized, about 8-10 minutes. Remove to a bowl and repeat with the remaining eggplant.  Set eggplant aside until cooled to room temperature.

Add all of the remaining ingredients to the cooled eggplant (except feta and bread, if using), and stir gently to combine.  Taste and adjust seasoning if needed.  Set relish aside for at least 30 minutes to allow flavors to mingle.  To serve, toss with pasta and top with crumbled feta, or serve on toasted rounds of bread drizzled with olive oil and topped with feta.

Walnut Chocolate Chip Banana Bread

22 Aug

Banana bread with chocolate and walnuts

Is it really the 22nd of August- when did that happen?? Clearly the summer has gotten away from me, as I was in England and Italy for the first half of the month and barely had time to recover before going to New York to pack up our house before my parents’ impending move.  Given that I start grad school next week, I have a feeling my posts will be getting even more infrequent, but I do have a stack of things to post over the next few weeks.  I will start with this, which is sure to relieve any start of school stress we may be experiencing.

As usual, we had some almost-rotten fruit sitting in our fruit bowl  which had to be eaten immediately, so I decided to try out this recipe for banana bread from Smitten Kitchen.  Of course, I had the wrong pan so decided I would make the bread into brownie-sized pieces, and once I decided that I thought I might as well throw some chocolate chips and walnuts into the mix.  The result was wonderful, and lasted for over a week kept in the fridge.  Although the chocolate chips and butter don’t make this the healthiest breakfast, it is certainly one of the most tasty.

Walnut Chocolate Chip Bread
Adapted from Smitten Kitchen
Equipment: Large mixing bowl, wooden spoon, 9×13 pan or 4×8 loaf pan

Ingredients
4 very ripe bananas, smashed
1/3 cup melted salted butter (add a bit more salt if you have unsalted)
3/4 cup light brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cup flour
1/3 cup chocolate chips
1/4 cup walnuts, chopped finely

Preheat the oven to 350 F.  With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.  Mix in the sugar, egg, vanilla, and then the spices.  Make sure to mix in the egg well.  Sprinkle the baking soda and salt over the mixture and mix in.  Add the flour and mix.  Finally, add the chocolate chips and walnuts and mix to incorporate.  Pour mixture into a buttered 9×13 pan, and bake for about 30 minutes.  Check after 25 minutes to see if a knife or toothpick inserted comes out clean.  Allow to cool for a few minutes, cut into squares and enjoy!  Keeps well at room temperature or refrigerated, stored in clingfilm or tinfoil.

Homemade Pico de Gallo and Guacamole

8 Jul

Yum Pico!

This post is well past due, as Mexican food is one of my favorite cuisines (the margaritas may have something to do with this), and guacamole is my favorite Mexican condiment.  I first made this for a barbecue a few weeks ago, and made it again for camping this past weekend.  Although fresh guacamole really doesn’t keep more than 24 hours, it worked well for camping, as I made the pico de gallo and then brought the whole avocados, so all we had to do campfire-side was cut and mash up the avocados and mix the whole thing together.  Some of our group was napping in our tent during the guacamole making/eating, and we only very half-hardheartedly yelled down the path to tell them about it.  Hey, no one wants to share guacamole.  It’s not like they starved, I promise- camping meals included lamb burgers, greek salad, bbq chicken, spicy sausages, and chocolate chip/walnut/raisin cookies.  Clearly we don’t mess around when it comes to food, even if it does have to be cooked over a fire.

Buttery Avocado Deliciousness

To make the pico and guac, you just have to chop up some vegetables and herbs, season with lime and salt, and mash with very ripe avocados.  Although I am sometimes weary of lots of heat, the jalapenos do add a great extra kick to the pico, and they don’t make it overly spicy at all, especially if you take out most of the membrane and seeds.  The most important thing for both of these is to taste and adjust the seasonings at least once- our resident Cali-girl Alicia was an expert at getting the perfect lime to salt to avocado ratio, and you can be too as long as you keep adjusting the flavor until you have perfect guacamole.  Just be careful not to set the plate down unattended, this stuff goes pretty fast.

Pico de Gallo
Makes one small bowl

Ingredients
3 Roma tomatoes, diced
1/3 onion, diced
1-2 jalapenos, diced (seeded and de-membraned if you’re spice-adverse)
1/2 bunch cilantro, or to taste
Lime juice from half a lime
Salt to taste

Chop up all the ingredients and add to a medium sized bowl.  Use less cilantro if you want, just discard the stems and chop up the leaves roughly. Mix together, add lime juice and salt to taste.  Pico will keep in the fridge for a few days.

Guacamole
Serves about 4

5 whole avocados
Pico de Gallo
Lime juice from half a lime
Salt to taste

Cut the avocados in half lengthwise, and take out the pit (I use a knife to stab it and rotate, but assume no responsibility if someone chops off their hand with this method).  Scoop out all of the avocado flesh using a spoon, and place all of the avocados on a plate.  Mash with a fork, but leave chunky.  Add a pile of pico de gallo to the avocados and mix together.  Season with lime and salt to taste, and add more pico if desired.  Keeps 24 hours, covered with clingfilm in the fridge.

Mushroom and Spinach Quesadillas

23 Jun

Quesadillas!!

Mmmm Mexican food.  It is one of my favorite cuisines- just tonight I was planning on going to yoga, got hungry, and ate a burrito instead.  Story of my life.  These mushroom and spinach quesadillas with goat cheese are not really Mexican-y, but they do demonstrate how easy quesadillas are to make with a variety of fillings.  The main filling is mushrooms cooked with wine and spinach, combined with not one but two types of cheese. They were simple to make and assemble, and I’ve made a few more quesadillas since using leftovers such as the grilled chicken we made over the weekend.

The assembly process

I made these particular quesadillas twice in one week to use up all of the ingredients, and altered them slightly the second time to improve them.  Fontina cheese was suggested, but I didn’t want to buy yet another type of cheese when I currently have NINE different varieties in my fridge (Yes, nine. I just checked. And that doesn’t include what my roommate has. We may have a slight cheese-obsession).  I tried these with mozzarella, but I found the texture to stringy for quesadillas, so I used my cheddar/Gruyere mix the next time which was much better in terms of both texture and flavor.  I think any mildly flavored cheddar or non-soft cheese would work just fine.  When assembling the quesadillas, just make sure that the non-soft cheese is both the bottom and top layer, as this is what keeps the whole thing from falling apart.  I also added some onions and garlic to the veggies the second time around, which greatly upped the interest, and put more wine in the mushrooms.  The end result was delicious, and to continue with the Mexican theme look out for a homemade guacamole recipe in the next few days!

Mushroom and Spinach Quesadillas
Adapted from Pioneer Woman
Makes 1 quesadilla, serves 1 for dinner

Equipment: Knife, frying pan, grill pan (or reuse a large frying pan), cheese grater

Ingredients
1/2 pint cremini mushrooms, sliced
1/2 bag baby spinach
1 clove garlic
1 shallot or about 1/4 an onion, diced
3 tablespoons butter
1/4 cup wine or sherry
2 large flour tortillas
3 oz grated cheese such as Fontina or cheddar
2 oz goat cheese
Salt and pepper
Extra butter for tortillas
Salsa for serving (optional)

Melt 2 tablespoons butter in a frying pan or skillet over medium-high heat and add sliced mushrooms, garlic, and onion.  Sprinkle with salt and pepper and saute for 2 minutes, then add wine and continue cooking until the liquid has evaporated and mushrooms are brown, another 6-8 minutes.  Remove the mix from pan and set aside.

Return pan to heat and reduce heat to medium-low.  Melt 1 tablespoon butter in pan, and add the spinach.  Sprinkle with salt and pepper and cook for about 2 minutes, until spinach has just wilted. Remove and set aside.

To assemble the quesadillas, heat a grill pan (or large frying pan), over medium-high heat.  Spread some butter on the grill pan and put the first quesadilla in the pan, followed by 1/2 of the Fontina cheese, then the mushroom mix, then spinach.  Crumble some goat cheese over the spinach and finish with the rest of the Fontina.  Top with the second quesadilla and smear butter on top, then flip and cook the other side.  When both sides are golden brown with some grill marks remove and cut into four pieces with a pizza cutter or knife.  Serve with salsa if desired.

Summer Vegetable Pastas

20 Jun

Pasta with Prosciutto, Snap Peas, Mint and Cream

Taking a break from the plethora of potluck recipes (don’t worry, they will be back- I made amazing grilled ricotta chicken and homemade guacamole for our BBQ this weekend), I thought it would be nice to showcase some summery pasta dishes, using the fresh spring vegetables that are miraculously avaliable everywhere now.  Plus, clearly I can’t go a week without making some kind of pasta concoction, and I figure the addition of mounds of veggies helps me justify eating half a pound of pasta in one sitting.

So many vegetables- Pasta wtih Snap Peas, Asparagus and Goat Cheese

The first recipe is for pasta with prosciutto, snap peas, cream and mint, and I immediately bookmarked it when I saw it on Food 52 a couple of weeks ago.  Not only did I already have prosciutto in the fridge, but I love snap peas, AND it gave me an opportunity to use the first of the mint in our ever-burgeoning herb garden.  It may seem like this has a lot of things going on, but all of the flavors compliment each other nicely, and the snap peas add a crunch which is unexpected in a pasta dish.  I enjoyed that the mint added an extra fresh springy flavor, but if you don’t love mint in savory dishes this would be almost as delicious without it.  Despite having quite a few ingredients, this really just requires some chopping and then throwing everything into a pan, and it came together in pretty much the time it takes to boil and cook  the pasta.

After my discovery of this great combination of flavors I used leftover snap peas and some asparagus I had in the fridge for another summer-inspired pasta dish.  I was out of prosciutto and omitted the cream in this dish, but added goat cheese and fresh basil (also from our herb garden!) for an even simpler version.  Both recipes come together in under half an hour and are great uses of summer vegetables, so go down to your farmers market and get shopping!

Our herb garden! The basil is doing slightly better than the parsley. The mint is separate as apparently it is mean and overtakes everything.

Pasta with Prosciutto, Snap Peas, Mint and Cream
Adapted from Food 52
Serves 4

Equipment: Saucepan, frying pan, wooden spoon or spatula, knife

Ingredients:
4 cloves garlic, minced
3 tablespoons olive oil
1/4 pound prosciutto shank, finely diced (regular thin prosciutto works too)
4 shallots or 1/2 onion, minced
1/2 cup grated Parmesan cheese
1/2 pound fresh snap peas, chopped
1/4 cup fresh mint, chopped
3/4 pounds small pasta such as farfalle, penne, or orechiette
Salt and pepper to taste

Begin by chopping your vegetables. Put a pan of salted water on to boil.  Add pasta whenever it is boiling, but start to get your sauce ready in the meantime.  Do this by heating the olive oil over medium heat in a frying pan- when it is warm add the garlic and cook for 3-4 minutes, until fragrant but not burnt.  Add prosciutto and cook an additional 3-4 minutes (if using thin prosciutto cook only 1-2 minutes).  Add the shallots or onions and cook until they are beginning to soften, 3-4 minutes.  Season with salt and pepper.

With about 3 or 4 minutes left until the pasta is ready, add the peas to the frying pan.  After 2-3 minutes add the cream and quickly bring to a boil, stirring constantly.  Add the cheese, stir in, and reduce heat to low.  Drain the pasta when it is ready, and toss everything together in a big bowl. Add the chopped mint, garnish with more Parmesan cheese, and adjust salt and pepper to taste.

Pasta with Snap Peas, Asparagus, and Goat Cheese
Serves 2

Equipment: Saucepan, frying pan, wooden spoon or spatula, knife

Ingredients:
6 oz fresh snap peas (really however much you want- I used half of a 12 oz bag), chopped
1/2 bunch fresh asparagus, tough ends discarded and then chopped
1 clove garlic
4 oz goat cheese
1/4 cup fresh basil, chopped
1/8 cup grated Parmesan
2 tablespoons olive oil
Salt and pepper to taste

Put salted pasta water on to boil and chop your vegetables.  Add the pasta to the water when it is boiling, and heat up olive oil in a frying pan over medium heat.  When the oil is warm add garlic and cook for 2-3 minutes.  Next add the snap peas and asparagus, and cook for another 2-3 minutes.  Add salt and pepper to the vegetables.  Turn down the heat if the vegetables begin to brown while you wait for the pasta to cook.  Drain pasta when it is ready, reserving some of the pasta water.  Immediately toss with the vegetables, goat cheese, basil, and Parmesan.  If the sauce needs thinning add some of the pasta water, and add salt and pepper to taste.  Serve immediately with more Parmesan to garnish.

Fingerling Potato and Tuna Salad

12 Jun

Dinner! Or lunch! Or a snack! This works for everything.

I found this recipe on Serious Eats and immediately bookmarked it because it is made almost entirely of ingredients that are lurking somewhere in the depths of my very messy fridge or cabinets.  I don’t usually eat canned tuna, but after this I was reminded how versatile and tasty it is- I got the good-quality stuff packed in olive oil, but I’m sure regular old canned tuna would work just fine.  This isn’t a recipe for you if you don’t like quite strong flavors, as it includes red onions, capers, and the tuna, but since the potatoes make up the bulk of the salad the other ingredients aren’t too overwhelming, and all complement each other nicely.  This was delicious as a dinner served warm, and every bit as good straight out of the fridge the next day.  I simplified this a bit from the original, which called for multiple bowls and carrots and onions pretty pointlessly boiling with the potatoes to flavor them.  I’m making this salad again right now for lunch this week, and added some asparagus that I bought today to the mix to spice things up a bit and make it even more summery.

Fingerling Potato and Tuna Salad
Adapted from Serious Eats
Serves 2-3 (The original says 4, so apparently I eat twice as much as they anticipated.)

Equipment: Saucepan, bowl, knife
Ingredients:
1 bay leaf (optional)
1 pound fingerling potatoes, scrubbed
1/2 cup olive oil
4 tablespoons red wine vinegar
1 can tuna in olive oil
2 tablespoons chopped capers
1/2 red onion, finely diced
1/4 cup chopped parsley
Small handful arugula
1/2 bunch asparagus, chopped (optional)
Salt and pepper to taste

Put potatoes in a large pot of salted water and bring to a boil with a bay leaf if you have one.  Boil until tender, then drain and slice.  Toss with olive oil and vinegar in a large bowl.  Drain tuna and add to the bowl, along with the chopped onion, capers, asparagus, and parsley. Season to taste with salt, pepper, and more olive oil or vinegar if needed.  Add the arugula and toss together.  Serve warm or keep in the fridge and serve cold.


Greek Summer Salad

5 Jun

Greek salad with peppers, cucumbers, tomatoes and feta

As the season of endless barbecues approaches, it is always good to have a couple of stand by dishes that are easy to make and easily transportable.  I like bringing side salads that are more substantial than simply lettuce and dressing, such as potato salad or this pepper/cucumber/tomato salad.  I love this twist on a classic Greek salad, which only requires chopping up a few ingredients and throwing them in a bowl.  It is especially good for bringing places because the lack of lettuce and marinade-type dressing means it doesn’t get soggy, and actually gets even more delicious in the fridge overnight as the flavors all meld together.  The dressing is a very fresh red wine vinegar version, made even better by first using it to pickle the onions, which really takes out the bite of raw onion that not everyone is a fan of.  My only regret in making this twice in the past month for various barbecues is that it gets eaten up so quickly that I wish I had saved some in the fridge just for myself.

Greek Summer Salad
Adapted from Smitten Kitchen
Equipment: Bowl, knife, salad servers (or a couple large spoons to mix everything)

Ingredients:
1/2 cup red wine vinegar
1/2 cup water
1 tablespoon salt
2 tablespoons sugar
1/2 a red onion, diced quite finely
2 or 3 bell peppers
1 cucumber
1/4 pound firm feta cheese
1 pint cherry or grape tomatoes
1/4 cup olive oil
Salt and pepper to taste

Mix together the red wine vinegar, water, salt, and sugar in a smallish bowl until the salt and sugar have dissolved.  Add the diced onion and set aside for a few minutes.

Core and seed the bell peppers, cut them into 1/2 inch pieces, and place in a large salad bowl.  Chop the cucumber and feta into similar sized pieces and put them into the bowl as well.  Drain the onions from the vinegar mixture, but reserve the vinegar for the dressing.  Add the onions to the salad bowl, along with about 1/4 cup of the vinegar mixture. Drizzle with olive oil and season with salt and pepper. Toss everything together and adjust the dressing to taste- I usually use most of the vinegar mixture in the end. Serve immediately or let rest in the fridge for a few hours or overnight.

Resturant/Fast Food Review: Shake Shack

26 May

A very full plate.

If the past couple of weeks is any indication of how my summer is going to go, I feel I will be contributing much more to the restaurant/happy hour review section of this blog than anything else.  I’ve only made dinner once this week due to beautiful summer DC weather and friends working near me, which means we are taking advantage of every happy hour or dinner avaliable to us.  This is certainly not something I am complaining about, especially since it means I have an excuse to try all of the places I’ve been meaning to go to, or, as was the case last night, to go to new places around town.

Shake Shack has somewhat of a cult following in New York, and although I’ve never been to any of the NY

Necessary close-up shot of the burger

locations, I have always heard wonderful things about it.  DC is a city that has many, many burger places, and more popping up every other week it seems (I also recently went to Thunder Burger in Georgetown, delicious in a more upscale burger way), but Shake Shack comes with a reputation that made it a must-try for me.  Luckily, it met and even exceeded my expectations (and given that I live next door to Rays, I have high burger standards).  The meat-cheese-bun-sauce ratio on the classic Shack burger was perfect, the American cheese and grilled meat melting into the much-talked-about buttered potato roll, which, I have to say, was one of the best hamburger buns I have come across.  The fries were great too, crinkle cut and salted to perfection.  One friend who I went with said she had found the fries overcooked the first time she got them, but credited this to the craziness and long lines of the opening week a few days earlier.

The intimidating cheese-explosion Shake Stack (this was pre-explosion of the cheese-stuffed mushroom)

The regular burger and cheeseburger don’t come with any toppings automatically, but the Shack burger does come with cheese, lettuce, tomato, and the special tangy Shack Sauce.  Another tempting item is the vegetarian ‘Shroom burger- a breaded and fried portobello mushroom stuffed with copious amounts of cheese.  If you are really ambitious you can also get the Shake Stack, a cheeseburger PLUS the mushroom stuffed with even more cheese.  I didn’t try this but definitely will some point soon- as my roommate so eloquently put: “it looks like your burger is spitting up cheese”- never a bad thing in my book.  On the Shake side of things, you can get regular shakes, or “concretes” which are more like blended ice cream you eat with a spoon.  I got the Washington Monu-mint flavor (flavors tailored to the city you’re in, adorable), which combined chocolate ice cream, marshmallow mint swirl, and cookie dough pieces.  I inadvertently ordered the larger size, which was way too much ice cream for one, but luckily the perfect amount to share between three very hungry girls.  Although it was quite the combination of flavors, it was delicious, and the Presidential Sweet with peanut butter and chocolate is also said to be excellent.  Since the DC location is 2 blocks from my office, I predict many more trips in the coming weeks and months, and I fully intend on trying pretty much everything on the menu (except maybe the ice cream dog treat- but even that sounds pretty good.)

Shakshuka (Eggs in Tomato Sauce)

8 May

Does this look like Mickey Mouse to anyone else?

I am a big fan of cheap dinners that use mainly ingredients I already have in my cupboard, and this is one of my favorite go-to weeknight dinners for when I want something more exciting than pasta or a baked potato.  It is an Israeli dish of a spicy tomato sauce with poached eggs and feta cheese, and is seriously delicious.  I suppose the addition of eggs make this a brunch-appropriate meal, but I will eat eggs any time of the day, and have always made this for dinner.  It really only takes about 15 minutes to throw together and another 20 or so to cook, so is easy enough to make whenever you want.  I usually make a big batch, and eat it a couple nights a week, heating up the sauce and adding more eggs as needed.   You can also use any leftover sauce with pasta, cous cous, or as a pizza sauce if you don’t want the eggs every time.  The spice level can also be adjusted to your tastes- I usually err on the side of caution and only add 2 jalapenos, but if you’re making a big batch I would recommend adding one more, as the peppers really lose their spice once chopped up and cooked.

Shakshuka
Adapted from Smitten Kitchen/Saveur Mag

Poached eggs simmering away

Serves 4 to 6

Equipment: Knife, large saucepan, wooden spoon, bowl

Ingredients:
1/4 cup olive oil
5 Anaheim or 3 Jalapeno chilies, stemmed, seeded and chopped finely
1 small to medium onion, chopped
5 cloves garlic, crushed then sliced thinly
1 teaspoon ground cumin
1 tablespoon paprika
1 28-oz can whole peeled tomatoes (diced works too)
6 eggs (or as many as needed)
1/2 cup feta cheese, crumbled
1 tablespoon fresh parsley, chopped (optional)
Pita bread for serving
Salt

Heat oil in a large saucepan over medium-high heat, then add chilies and onions and sautee until soft and golden brown, about 6 minutes. Add garlic, cumin and paprika, and cook, stirring frequently, until garlic is soft, another 2 minutes.

Put tomatoes and their liquid in a large bowl and crush with your hands (this is a seriously good stress reliever).  Add the crushed tomatoes and liquid to the saucepan, along with 1/2 cup water, and simmer about 15 minutes, stirring occasionally, until the sauce has thickened slightly.  Season with salt, then crack eggs over the sauce.  Cover saucepan and cook until the whites are set and yolk still runny, about 5 minutes.  Spoon out eggs and tomato sauce onto plates, and sprinkle the feta and parsley over each plate. Serve with pitas for dipping, or alternatively cous cous on the side.

Jalapeno Poppers

4 May

Happy Cinco de Mayo friends!

In honor of my third favorite holiday Cinco de Mayo I am posting a recipe for jalapeno cream cheese bites, which are sure to go well with that large margarita I trust everyone will be consuming tomorrow.  These may not technically be jalapeno poppers (a google search comes up with more of the breaded and fried variety), but they are delicious nonetheless.  I’m not a huge spice person, but I bought jalapenos for another recipe and was left with lots of extra jalapenos to use up.  Just two common ingredients later and I was ready to make these, which took about 10 minutes to put together and 5 to devour with the help of my spice-loving roommate.  I found that the spice-level varied from popper-to-popper (what a phrase), which I think had to do with how much of the membrane you leave in each one.  No matter how spicy each was though, they were all delicious, as are most things stuffed with cream cheese and wrapped in bacon.  They would make a great quick appetizer for a party or Mexican-themed gathering!

Jalapeno Poppers/Cream Cheese Bites

Ingredients:
As many jalapenos as you want
Cream cheese (I used onion and chive)
Bacon

Preheat oven to 375.  Cut jalapenos in half, lengthwise, and remove the seeds and white membrane with a spoon.  If you like really spicy things leave a little of the membrane in.  Smear each half with cream cheese, then wrap in a strip of bacon (about 1/3 slice each).  Secure with a toothpick for easier eating.  Bake for 20-25 minutes, until bacon is brown and crispy and jalapenos are slightly charred.