March Madness: New recipe to help cheer on the BYU Cougars!
My daughter Lyndi and I were on Fox 13 news this morning demoing how to make Jammer 3-Point Poppers in honor of Jimmer Fredette!Â Oh we hope BYU wins tonight!
A few weeks ago myÂ publisher asked me to come up with an online exclusiveÂ recipe for march madness and to schedule a time to be on t.v. to promoteÂ my BYU Cook Book.Â Loving the challenge, I researched that very nightÂ r
esteraunt menusÂ in Jimmers home town (Glens Falls, NY) to try and figure out what Jimmer might have ordered when he lived there.Â I discoveredÂ that most resteraunts and bars in Glens Falls served jalapeno poppers.Â Â I submitted the idea to the publisher and they instantly loved it.Â They namedÂ the recipeÂ “Jammers 3-Point Poppers.”
Every sunday, when I was young, I helped my mom makeÂ homemade onion rings andÂ so I decided to batter and fryÂ the Â jalepeno poppers the same way.Â My husband and I also ordered some poppers from a local resteraunt to tryout for the first time.Â I have never ordered them before.Â Â I discovered thatÂ IÂ am not aÂ fan of having an entire halfÂ a jalepano in my mouth.Â Â Â I decided to make these poppers bite sized by slicing each jalepeno into thirds rather then in half.Â Â I also added bacon and boughtÂ light cream cheese to make me feel a little better about indulging in these crunchy mouth watering poppers.Â To finish off the recipe, I paired the poppersÂ with wasabi cucumber ranch dipping sauce and WOW they areÂ just amazing.Â Â I can’t wait for you to try out this recipe!
Jammers 3-Point Poppers
Yield:Â 24 jalapeno poppers
4 jalapenos peppers
3 oz real bacon bits
1 cup cheddar cheese
8 ozÂ light cream cheese
1 cup milk
2 cups flour
2 cups Italian flavored bread crumbs
3 cups vegetable oil
In a small bowl, mix together the cream cheese, bacon bits and cheddar cheese.
While wearing gloves, slice the jalapenos in half length wise, remove the seeds and slice each long half piece into three pieces.Â Each jalapeno will make 6 poppers 1 inch long.Â These are bite size. Scoop a small teaspoon of the cheese mixture onto each jalapeno piece.
In 4 medium bowls you will place the remaining ingredients. In the first bowl, mix the egg and milk together and then pour half into the third bowl. In the second bowl, pour the flour.Â In the forth bowl pour in the Italian flavored bread crumbs.
Heat oil in a medium skillet to high heat. (Do not use olive oil, the oil needs to be light in color in order to fry jalapenos at high heat.)
First carefully coat the jalapenos with cheese mixture in the egg milk mixture, then flour, then in the egg/milk mixture, and last roll them in the bread crumbs until they are covered completely.Â Set the battered jalapeno poppers on a plate.
When the oil is hot (320 degrees F), fry the jalapeno poppers for 2-3 minutes or until golden brown. Drain on paper towels, and sprinkle with seasoning salt.Â Serve warm with the chilled wasabi-cucumber ranch sauce.
Wasabi Cucumber Ranch Sauce
Yield:Â 1 Cup
1/2 C bottled ranch dressing
1 cucumber – peeled, seeded
2 T Miracle whip
2 t prepared horseradish
1 t cider vinegar
2 t wasabi paste
1/4 cup of cilantro
salt and pepper to taste
Wasabi-cucumber ranch sauce:Â On serving day, make the dip by combining all of the ingredients in a blender on high speed until smooth. Cover and chill. The dip will thicken as it chills. Do not freeze this dip, make it fresh for when you serve the fried green beans and use it up within 7 days.Â Keep it chilled in the refrigerator.