First let me apologize for not getting this post up sooner! A run in with the metal baby gate left me with a cracked knee cap and loads of nasty bruises - I've been too tired and busy icing to get this up sooner. Hope you try out some of the recipes, they were so tasty, I know we'll be making them again!
For Aymie's first Two Chicks Night after her trip to Africa, we made a D-LISH meal that is perfect for summer. We started with Bacon Wrapped Jalapeno Poppers, followed them up with Crock Pot Roasted Chicken and a Roasted Corn Salad, then finished the meal off with a very tasty Lemon Blender Pie with fresh strawberries and whipped cream!
Bacon Wrapped Jalapeno Poppers
From "The Pioneer Woman Cooks" by Ree Drummond
From "The Pioneer Woman Cooks" by Ree Drummond
8oz pkg cream cheese, softened
1 cup grated cheddar cheese
3 green onions, chopped
18 slices thin bacon, cut in half
barbecue Sauce
toothpicks
Rubber gloves
Directions:
- Preheat oven to 275*
- Donning rubber glove, begin by slicing jalapenos in half lengthwise. Scrape out the seeds and any membranes. Set aside.
- In a large bowl mix together cram cheese, green onions, & cheddar cheese until combined.
- Next, stuff each jalapeno half with the cheese mixture.
-Wrap once slice of bacon around each stuffed jalapeno, covering as much of the surface as you can, being careful not to stretch the bacon too much as it contracts while it cooks.
- Brush the surface with barbecue sauce.
- Secure with a toothpick and pop into the oven for 1 hour or until the bacon is sizzling.
Crock Pot Roasted Chicken
1 whole chicken, rinsed and patted dry
1/2 a small yellow onion
1 lemon cut into wedges
lemon peper
kosher salt
aluminum foil
Directions:
- Begin by taking a long sheet of foil and crunching it up and coiling it into a ring. Place the foil ring in the bottom of your crock pot.
- Apply lemon pepper and salt liberally to the inside and out side of your chicken.
- Stuff the onion and lemon wedges inside the bird.
- Place the prepared chicken on top of the foil ring in your crock pot. Cover and cook on high for 3 hours.
- Remove chicken to a roasting rack and broil in your oven for 8 - 10 minutes or until the skin in browned and crisp. Serve.
Roasted Corn Salad
From "The Pioneer Woman Cooks" by Ree Drummond
Veggies:
Veggies:
Olive Oil
8 ears fresh corn
1 red onion
2 yellow squash, quartered length wise
3 baby bell pepers
1 dry pint cherry tomatoes, cut in half
Dressing:
1/2 cup olive oil
1/2 cup balsamic vinegar
12 basil leaves, chiffonade into ribbons
1 teaspoon kosher salt
2 garlic cloved, minced
pepper to taste
Directions:
Brush veggies with oil and grill until some brown marks show - just until tender and heated through, still firm. We used a grill pan but you certainly could use an outdoor grill. Roughly chop the onion, squash, and peppers. Using a sharp knife, scrape the corn kernels from the cob. Add the chopped onion, squash, peppers, and corn to a large bowl. Toss in the tomatoes. Whisk all the dressing ingredients in a small bowl and poor over the veggies. Stir to coat and serve.
Lemon Blender Pie I'll have Aymie post the recipe soon! Trust me, you'll want to add it to your arsenal of fast and easy dessert recipes! For now I'll leave you with the picture so you can drool!
Happy summer eating!
~Megan~
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