Appetizers
This recipe was a Pinterest find. Although it takes a bit of time to put together we enjoyed these as an afternoon snack! I air fried them but these could easily be baked or even grilled. The salty bacon with the heat of the jalapeño and the cream cheese topped with a sweet BBQ sauce….what could be better? I know I’ll be making them again soon.
INGREDIENTS
- 8 jalapeño’s, top cut off and seeds inside removed
- 3/4 cup cream cheese
- 3/4 cup Monterey Jack cheese, shredded
- 1 scallion, diced
- 2 boneless, skinless chicken breast, pounded thin
- 8 slices of bacon
- 1/2 cup of your favorite BBQ sauce, we used a sweet sauce/ extra for serving if desired
DIRECTIONS
Slice the tops of the jalapeños off. Make a slit in each jalapeño along one side and carefully remove the seeds. Mix together cream cheese, cheese and scallions, and stuff the jalapeños with this mixture, trying not to overfill.
Pound the chicken so it is thin. Depending on the size of the chicken, slice into 8 strips. Season chicken with salt and pepper. Wrap one chicken strip around each jalapeño popper. Wrap one slice of bacon around each chicken jalapeño trying to seal the top opening with the chicken and bacon so the cheese does not ooze out. Secure with a toothpick or two.
Place the poppers in the air fryer and air fry at 350 for 20 minutes. After the 20 minutes, brush the bacon wrapped chicken with the barbecue sauce and cook at 400 degrees for 2 minutes. Remove from the fryer, remove toothpicks and serve warm with additional BBQ sauce if desired.
Enjoy!
We have had a crazy couple of weeks around here so I have some super simple recipes coming up for you this week. I was doing a lot of baking last week and looked in the fridge for a little something for the boys around here and saw kielbasa and Bacon and a trusty bottle of BBQ sauce. I knew exactly what I was going to do. You guessed it, this amazing little gem was born! I air fried them, but they could easily be baked or even grilled in the summer!
INGREDIENTS
- 1 fully cooked kielbasa ring
- 4-5 slices of thick cut bacon
- 1/2 cup of your favorite barbecue sauce
DIRECTIONS
Cut the kielbasa link the same size as the width of the bacon. My kielbasa gave me 8-9 pieces. Cut the bacon slices large enough to wrap around the kielbasa pieces and secure the bacon with a toothpick. Do this for each of the kielbasa pieces. Slather the BBQ sauce all over the kielbasa, bacon pieces, and place in your air fryer.
Air fry at 400 degrees for 12-14 minutes or until the bacon is done until your deisired crispness. Let cool for just a couple minutes, remove the toothpicks and serve warm.
Enjoy!
We absolutely LOVE jalapeño poppers. I make them often and we also order them when we are out. I usually stuff them with spicy sausage but decided to change it up a bit with some seasoning in the cream cheese mixture and the addition of the sweet barbecue sauce. I used my air fryer but you can easily bake these as well. This was the perfect sweet and spicy combination, these just might be my all-time favorite jalapeño poppers. We loved them so much I made them two days in a row with none left over!
INGREDIENTS
- 8 jalapeño’s
- 4 ounces of cream cheese at room temperature
- 1/2 cup sharpe cheddar cheese, shredded
- 1/2 cup Monterey Jack cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 slices thick cut bacon
- 1/2 cup of honey BBQ sauce
- 1/4 cup packed brown sugar
Preheat your air fryer to 400 degrees. Slice each jalapeño in half lengthwise and remove the seeds and veins. Set aside. In a small bowl combine the cream cheese, cheddar cheese, Monterey Jack cheese, garlic powder, and onion powder and mix well. Spread the cream cheese mixture into the body of each jalapeño half. Cut the bacon slices in half and taking one piece of bacon at a time wrap the half piece of bacon around one of the stuffed jalapeños and secure each end with a toothpick. Do this for each jalapeño half.
In another small bowl combine the barbecue sauce and brown sugar. Brush each of the bacon wrapped jalapeños with the barbecue mixture. Place the jalapeños in your fryer in a single layer and air fry at 400 degrees for 12-14 minutes depending on how crispy you want your bacon. Remove from fryer and let cool for just a couple minutes. Serve warm.
Enjoy!
I have really been loving my air fryer and use it for so many things, other than french fries. I rarely use it for pre-made frozen products as I try not to have that stuff in the house but I came across a package of P.F. Chang’s frozen pork and vegetable dumplings in my freezer. I decided to give them a try in the air fryer. I was pleasantly surprised as it crisped the dumplings right up BUT Jim was not as excited as I was about them as he does not like crispy dumplings the way I do. So he just thought they were ok. So for those of you that like that crisp bite you will enjoy these otherwise you might be like Jim and think they are just ok. I’ll leave it up to you if you want to try them in the air fryer.
INGREDIENTS
1 box P.F. Chang’s Pork And vegetable dumplings
DIRECTIONS
Place the frozen dumplings in your air fryer and fry at 375 degrees for 7 minutes, turn them over and air fry for an additional 6-7 minutes. Remove from the fryer, warm the sauce as directed and serve warm.
Please note air fryers do not cook the same so the times may vary.
Enjoy!
I love making appetizers and this one quickly became a favorite. My niece Kelly, and her man Jack, hosted a Christmas party for everyone and I brought these. I really like that I was able to make them partially ahead of time and then just slice and bake before the party. These are great warm or at room temperature. The puff pastry really gives them a nice crispy bite.
INGREDIENTS
1 box frozen puff pastry (2 sheets) thawed in the refrigerator, overnight is best.
3 Tablespoons Dijon mustard, divided
12 thin slices of deli ham
2 cups freshly grated gruyere cheese
DIRECTIONS
Lay a large piece of plastic wrap on your counter. I used two sheets to create a large space. Unfold the first sheet of puff pastry in the center of the plastic then roll into a 10 x 12-inch rectangle. Spread with 1 1/2 Tablespoons of the mustard leaving a 1 inch border around the sides. Sprinkle the cheese over the mustard. Lay 6 slices of the ham over the top overlapping as needed. Starting on the long side, roll the puff pastry into a log, Trim the ends so they are even, then tightly wrap the log with the plastic wrap. Place in the fridge for 20 minutes or overnight. Repeat with the second puff pastry sheet . When you are ready to cook pre-heat your oven to 375 degrees and line two baking sheets with parchment paper. Using a
Enjoy!
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