"What?!? You cook with LSP?" you snort indignantly, "That''s the stupidest thing I've ever heard and quite possibly dangerous." Not so fast, punters. Sure, cooking with LSP can be dangerous but nothing ventured, nothing gained. To prove that, I brought home the bacon.
That's right, bacon, and jalapeno peppers and Philadelphia cream cheese. Don't settle for less kids and note, this is a bare minimum, you're supposed to have dove breasts from the birds you've shot that very day.
Well, I didn't have any dove because I've been babysitting an aspiring Cadet, but whoever said life'd be easy? No one. So make do and get those poppers going.
It's not hard, slice the peppers in half, scoop out the seeds, fill with cream cheese, wrap with bacon and skewer with a toothpick. Perhaps your toothpicks are anodized titanium, very tactical. Or maybe they're wood, whatever, your call.
Then throw those bad boys in the oven for around 20 minutes until the bacon is right. You'll know by the aroma and the sight of the rashers reaching sizzling perfection. Don't overcook, don't undercook. You'll know when it's right.
Next step? Pull those perfect poppers out of the oven and behold the awesomness of bacon wrapped around the cream cheese filled morsels and count yourself a lucky man. And then?
Eat your scoff like a warrior. And that's cooking with...
LSP
You can also pound chicken breast filets thin, and add a layer of chicken to the poppers. I'm not saying that you need them, but it's a dove substitute and you don't have to go into the bush with your shotgun and Blue Dove Finder. The freezer section of the market will provide.
ReplyDeleteHowever, they look delicious as is. Rations for the DLC.
I demand you only eat gluten-free vegan foods!
ReplyDeleteI am triggered by your war-like white male diet!
Nothing beats a good popper.
ReplyDeleteOkay - here's something for you to make - Syracuse Salt Potatoes. I never heard of them until a few weeks ago. Made them last night and they were to die for. I made them in my Instant Pot, but stove top works too. I won't bore you with details. Just Google it and there's plenty of info available. Easy, relatively quick, and very, very delicious. Don't skip the butter!
Bacon must be done. If it doesn't crunch, it isn't done. ;-)
ReplyDeleteLooks good!
The Adrienne salt potato dish would go well with a couple of rib-eyes.
ReplyDeleteLL - we just finished the rest of the salt potatoes this morning. Honestly - why have I never heard of this delicacy before? I used a bag of the (expensive) fancy smancy itty bitty bite size rainbow potatoes, but next time I'll be able to pick out small, but not necessarily bite sized taters. The recipe I used kept insisting they had to be bite sized. Not so. Just small is fine.
ReplyDeleteNow I understand that you can do this with full size russet baker potatoes too......soooooooo, I'll be trying that too.
Give me a double meat Whataburger any day. Of course, we don't have any Whataburger franchises in Illinois, so whenever I am in Texas visiting Aunt Sally, I sneak off and indulge.
ReplyDeleteDang going to have to try this with homemade beef sticks, and then the salt potatoes.
ReplyDelete