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Grilled JalapeƱo Poppers
By Problem Solvers
5/25/2016 11:34:00 AM  


18 jalapeño peppers (larger, straight peppers work best)
4 oz. cream cheese
1/4 c. cheddar cheese, grated
1/4 c. bread chunks, cut or broken into small pieces
1/8 c. red bell pepper, chopped
1/8 c. fresh cilantro, chipped
Salt & pepper to taste


Cust off stem end of jalapeños. Remove the membrane and seeds completely (be careful not to touch your eyes or face as the pepper juice can sting). Mix cheddar cheese and all other ingredients together. Stuff filling into each jalapeño and arrange on the Non-Stick Chili Pepper Rack. Top each stuffed chili pepper with the remaining cheddar cheese. Cook on covered grill using indirect heat 25-30 minutes at 375 degrees Farenheit (191 degrees Celsius), or until peppers are soft and lose their bright green color. For spicier poppers, cook a few minutes less. Yield: 18 Poppers.

Currently rated 2.7 by 10 people

Tags: recipes, grill, bbq, appetizers, stuffed jalapeƱos
Categories: N/A
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Heirloom Tomato and Artichoke Pizza
By Problem Solvers
4/25/2016 2:34:00 PM  


1/2 cup warm water (110°F)
1 1/8 teaspoon yeast
1 cup plus 2 Tbsp all-purpose flour
1/2 cup semolina flour
1/2 tablespoon sugar
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons olive oil
1 clove garlic
1 cup shredded mozzarella cheese
2 medium heirloom tomatoes, seeded and thinly sliced
1 jar artichoke hearts, drained and patted dry
1/4 cup grated parmesan cheese
Kosher salt and freshly ground pepper
Fresh basil leaves for garnish


In large bowl, dissolve yeast in warm water; let rest for 5 minutes. In medium bowl, combine flours, sugar and salt. Add olive oil to yeast mixture and stir. Stir in half of flour mixture. Gradually mix in remaining flour mixture. Knead dough until it is soft but not sticky, adding more flour if necessary, about 5 minutes. Brush inside of a large bowl with olive oil and add dough, turning to coat with oil. Cover with plastic wrap and let rise for 1½ hours or until doubled in bulk.

Preheat grill. In a small skillet, heat olive oil and garlic over low heat until garlic is fragrant but not browned, about 2 minutes; set aside. On a lightly floured surface, roll or press dough into a 12 in. circle. Brush pan with olive oil and place dough on pan. Prick the surface of the crust with a fork. Brush the surface of the dough with garlic oil. Grill for 4-5 minutes, until just beginning to brown. Flip over crust and brush with garlic oil. Top with mozzarella cheese. Arrange tomato slices and artichoke hearts over mozzarella. Sprinkle with salt and pepper to taste. Sprinkle with parmesan cheese. Grill pizza for 5-7 minutes, until cheese is melted. Top with fresh basil leaves. Makes 1 12-in. pizza (4-5 servings).

For indoor use: Prepare in a 450°F oven following the same instructions.

Currently rated 2.4 by 7 people

Tags: recipes, grill, pizza, Nordic Ware
Categories: Recipes
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