This week we picked some yellow neck squash, some zucchini, and we are rolling in peppers! One of our favorite things to make this time of year is zucchini boats, and they can't be easier. Simpy cut the zucchini in half length wise, scoop out the seeds, fill with whatever you want (our favorite is spaghetti sauce, but I've also use taco fillings and that was pretty good too!), throw some cheese on top, and throw it on the grill (or the oven works too). Delish!
Our jalapeno plant is going nuts this year. It is LOADED with jalapenos, and we're not complaining because we do love jalapeno poppers. "Come on Niki, how many jalapeno poppers can you eat?", one might ask. Well, I do a play on jalapeno poppers in a couple different ways. I chop them up (I actually prefer my jalapenos chopped up rather than whole), mix them in some cream cheese and/or sour cream and/or Mayo (depending on what I'm making), and throw in some seasoning (onion, chives, garlic, salt, whatever I find) and use that as a basis for whatever I'm gonna make. Two of my favorites are dip and meatloaf.For the dip, I usually add a bit of mayo to thin out the mixture a little. I mix in a little (or a lot, what ever) cheddar cheese, put in in a baking dish, add more cheese on top and bake until bubbly.If you have shredded chicken laying around Its pretty good mixed in there too! I'm drooling just thinking about it!
Jalapeno popper meatloaf? Mix up your fave meatloaf recipe (hamburger, egg, breadcrumbs, season to your liking), flatten it into a rectangle. I put some cheese down, spread your popper mixture (see above) down the middle, add more cheese, and roll it and seal it up. You can bake it in the oven, or wrap it in aluminum foil and throw it on the grill. Nom, Nom, Nom!
