25 EASY JALAPENO APPETIZERS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a jalapeno appetizer in 30 minutes or less!
Nutrition Facts :
CHEESY POLENTA
Provided by Giada De Laurentiis
Time 22m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve.
SLOW-COOKER BEEF AND POLENTA
Provided by Food Network Kitchen
Categories main-dish
Time 8h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toss the beef with the Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper. Scatter the mushrooms and garlic in a 6- to 8-quart slow cooker; top with the beef. Add the pepperoncini, brine, tomatoes and beef broth. Cover and cook on low until the beef is tender, 8 hours.
- Uncover the slow cooker and let stand 5 minutes. Spoon off any fat from the top and discard. Shred the beef with 2 forks.
- Meanwhile, cook the polenta as the label directs. Remove from the heat and stir in the parmesan and butter until smooth; season with salt and pepper. Divide among bowls and top with the beef mixture.
Nutrition Facts : Calories 580, Fat 18 grams, SaturatedFat 9 grams, Cholesterol 157 milligrams, Sodium 1384 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 52 grams, Sugar 5 grams
ROSEMARY BEEF ROAST OVER CHEESY POLENTA
I love beef roast in the slow cooker, and it's fun to pair it with something a little different than potatoes! This is true comfort food. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Mix rosemary, garlic, 2 teaspoons salt and pepper; rub over meat. In a large skillet, heat oil over medium-high heat; brown meat. Transfer meat a 5- or 6-qt. slow cooker. Add broth to skillet; cook 1 minute, stirring to loosen browned bits from pan. Pour over meat. Cook, covered, on low until meat is tender, 7-9 hours., For polenta, in a large heavy saucepan, bring water, milk and remaining 1 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from sides of pan, 15-20 minutes. (Mixture will be very thick.) Remove from heat; stir in Parmesan cheese and butter. Serve with roast. If desired, serve with additional rosemary and Parmesan cheese.
Nutrition Facts : Calories 471 calories, Fat 25g fat (11g saturated fat), Cholesterol 130mg cholesterol, Sodium 1216mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 39g protein.
WHITE CHEDDAR AND JALAPENO POLENTA
Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat.
Provided by GoldsmithLissa
Categories Grains
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring stock to boil in large pot over high heat.
- Whisk in polenta in a steady stream and decrease heat to medium.
- Cook, stirring with a wooden spoon, constantly until mixture begins to thicken, approximately 10 minutes or till thickened.
- Add cheese and peppers. Cook 2 minutes.
- Stir in butter and salt and pepper to taste.
- Remove from heat and adjust consistency by thinning with more stock if needed.
KINDA-MEX JALAPENO BEEF WITH CHEESY POLENTA
This is a favorite in our house -- spicy, filling, comforting and quick (I know, the recipe makes this look long and involved, but it really only takes about 45 minutes start to finish, and there's very little chop-work). Reheats well, too. Kind of a Mexican take on the Italian classic of polenta with meat sauce. Adapted from a much-loved Cuisine at Home special edition. Ingredients listed more than once are not typos, but are amounts needed for each part of the dish. Because there's not really any significant passive walk-away time for this, prep time covers prep-work stuff, cooking time is the actual cooking part.
Provided by Muffin Goddess
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- CHILE SAUCE: can be made up to 2 days ahead, if desired.
- Heat 2 tbs oil in a saute pan over medium-high heat. Cook onions, chiles, tortillas and garlic until onion softens, stirring often to prevent tortillas from sticking and chiles from scorching (scorched chiles can make the sauce bitter).
- Add the chicken broth and tomatoes. Reduce the heat to medium, and simmer sauce for two minutes. Allow sauce to cool a bit, then transfer to a blender. Add lemon juice. Covering blender lid with a folded kitchen towel and holding down tightly, puree sauce until smooth, then season with the salt. I have a 6-cup capacity blender jar, and I can puree the whole batch of sauce at once without the cover popping off. If you have a smaller capacity blender jar, I would highly recommend pureeing the sauce in batches to ensure that you have enough head space to prevent excess pressure build-up while pureeing the hot sauce. Cleanup of widely splattered red chile sauce is not fun, and neither are the burns (I speak from experience!).
- If you are making everything at the same time, pour the pureed sauce into a saucepan and keep warm over low heat while you prepare the polenta and beef. If you are making the sauce ahead of time, refrigerate until needed, then reheat sauce while you make the polenta.
- JALAPENO BEEF:.
- Heat 2 tbs oil in a large skillet or saute pan over high heat. If you prefer more rare beef, add the beef and sliced peppers at the same time, and saute for about 5 to 7 minutes. If you prefer your beef more cooked, saute the meat for about 5 minutes, then add the sliced peppers (this keeps the peppers more attractive in the finished dish, because they don't get cooked to death while you get the beef cooked how you want it). Continue cooking the beef until it is cooked to your liking. Add the sugar, chili powder, and salt to taste. Stir to coat beef, meanwhile cooking for about one more minute. Cover and remove from heat, but keep warm.
- CHEESY POLENTA:.
- In a medium saucepan, bring water to a boil over medium-high heat. Gradually whisk in polenta so lumps don't form, then add 1 tsp kosher salt. Reduce heat to low. Stirring frequently, cook polenta for 5 minutes. Fold in cheese until evenly distributed. Remove from heat.
- When all the components are prepared, assemble for serving in the following order: ladle some of the warm sauce in the bottom of a pasta bowl, top with the cheesy polenta, then add the beef. If you prefer, you can also ladle more sauce over the beef (you should have plenty of sauce even if all your eaters want sauce over and under).
- NOTE 1:.
- You can use whatever type of dried chiles you prefer. The amounts listed reflect what I add when I use chiles like New Mexico, Guajillo, Anaheim or Pasilla, depending on whatever I have available. Whatever kind of chile you decide upon, be sure to wash your hands well after tearing the chiles, because the residue can irritate skin and eyes (inevitably, where it ends up if you forget to wash it off your fingers ).
- NOTE 2:
- Although this recipe calls for red jalapenos, I have yet to come across anything labeled as such when shopping for fresh chile peppers. Typically I will buy red Fresno peppers, which are similar to jalapenos in size and heat, but are shaped more like an ice cream cone. If Fresnos aren't available, I've been known to use jalapenos, serranos, or even some unspecified red chile peppers with varying degrees of heat that my garden-loving landlord supplies me with. If you are more heat-sensitive, feel free to reduce the number of chile peppers in the beef (of course, most heat-sensitive people are probably going to breeze right by any recipe with "jalapeno" in the recipe title anyway, huh?) ;).
Nutrition Facts : Calories 830.7, Fat 38.1, SaturatedFat 12.7, Cholesterol 204.3, Sodium 1168.5, Carbohydrate 40, Fiber 5.2, Sugar 6.8, Protein 80.4
JALAPENO JACK POLENTA
This hearty, warm side dish can be made with the cheese incorporated into the polenta or the polenta can be spooned atop a portion of the cheeses, so that as they melt they form a liquid center. This is the perfect side dish to accompany Beef Tenderloin with Southwestern-Style Sauce.
Provided by NcMysteryShopper
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Heat the Water to a simmer in a medium saucepan; gradually pour the Cornmeal into the Water while stirring constantly; Cook over low heat, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan, 25 - 30 minutes.
- Remove the pan from the heat and stir in the Parmesan and Jack Cheeses, Salt and Pepper.
- Serve immediately.
KIMA
This was a family-favorite as I was growing up. It's fast and easy. Serve on a bed of rice.
Provided by Fireman Bill
Categories World Cuisine Recipes Asian
Time 38m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a skillet over medium heat. stir in onion and garlic; cook until onion is translucent, 3 to 5 minutes.
- Stir beef into onion mixture; cook until crumbly and no longer pink, 5 to 10 minutes. Drain excess fat from beef mixture.
- Stir tomatoes, peas, curry powder, salt, paprika, chili powder, and black pepper into beef mixture; cook until thickened, about 20 minutes. Garnish with coconut.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 14.5 g, Cholesterol 92.5 mg, Fat 30.7 g, Fiber 4.9 g, Protein 22.6 g, SaturatedFat 15.8 g, Sodium 1052.9 mg, Sugar 5.9 g
CHEESY POLENTA CASSEROLE
A fairly quick and simple recipe that utilizes store bought sauce and polenta to save time for busy folks. This casserole is VERY rich, so use small servings. Feel free to add more ingredients to the simmering sauce to suit your own tastes.
Provided by DOCTOR KITTEN
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 8x8-inch casserole dish with cooking spray and set aside.
- Heat olive oil in a saucepan over medium-high heat. Stir in green pepper, garlic, and green onions; cook until the pepper softens, about 3 minutes. Pour in marinara sauce and simmer 5 to 7 minutes, stirring occasionally.
- Mix together fontina and provolone in a bowl. Spread a thin layer of sauce over the bottom of the prepared baking dish. Arrange 1/3 of the polenta slices in the dish, top with 1/3 the fontina and provolone mixture. Spread a thin layer of sauce over cheese. Repeat layers twice. Top casserole with Parmesan cheese.
- Bake in preheated oven until cheese is bubbly and golden brown, about 25 minutes.
Nutrition Facts : Calories 233.2 calories, Carbohydrate 22.3 g, Cholesterol 25.2 mg, Fat 10.8 g, Fiber 2.9 g, Protein 11.5 g, SaturatedFat 5.7 g, Sodium 808.7 mg, Sugar 7.4 g
CHEESY POLENTA
This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.
Provided by dadrules
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g
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- Place the cornmeal in a large saucepan. Pour in two cups of water and stir well. Turn to low heat. Meanwhile, bring the remaining 4 cups of water to a boil on the stove or in an electric kettle.
- Continue to stir and pour in the boiling water. Increase the heat slightly to maintain a simmer. Stir often, about 7 to 15 minutes, until the polenta is thick. Stir in the salt and pepper.
- Reserve ¼ of the cheese for the topping and stir the remaining cheese into the polenta. Stir in the diced jalapenos. Continue stir until all the cheese is melted.
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