All things good must come to an end.... again!

Memorial Day has come and gone... snif-snif. A great beautiful weekend! Yeah, it may have rained every day, but that didn't stop the Fox family from having fun and enjoying all that God has to give.

We had a late celebration for D's 14th birthday. We partied-hardy at the home. Grams, Gramps, Mom & Dad attended, and Chris and Randy made an appearance as well. Our Saturday evening was spent eating some BBQ'd hamburgers and hot dogs. What better way to spend a memorial day weekend! Everyone left stuffed as usual and I had my normal "bload-and-almost-get-sick-becuase-I'm-so-stuffed" party afterwards.

Sunday my outdoor thermometer read 96 degrees! So we decided to go fishing and get sunburned too! It was a lot of fun. Evan had the catch-of-the-day landing a nice size cat. It put up a little 'fight' for him too!

Monday I tried out the Jalapeño recipe that I posted earlier this month. Here are some pictures (as promised) with a condensed recipe.


Get a Jalapeño Corer. (You can find this at Cabellas or on-line)












Stuff some creme cheese into a cake decorator bag. One bar of creme cheese will fill about 12 med to large size Jalapeños.











Cut them tops off.













Fill'er up!














Wrap'em with bacon, stick'em with toothpicks, and lay on a foil sheet.













Grill'em for 30 minutes over indirect heat. Bacon should be crispy. Enjoy.

Stuffed Jalapeño Madness

This recipe comes from my good friend Dugan. I haven't had a chance to try these yet, but I'm gonna give it a shot next weekend when I grill out for D's birthday! Although Jalapeño peppers are known to have a kick, coring the inside out will dampen the kick and these should be pretty mild. Also, for the low-carb conscious fellows, this treat is the bomb!

You will need:

Ingredients:
12 Jalapeños
12 Slices of Bacon
Cream Cheese (your choice of flavor)

Utensils:
This tasty snack is best made with the tools of the trade, although if you want to rough it, you can probably just use a small sharp knife and stuff the peppers the old fashioned way with a butter knife. They make Jalapeño corer's and pepper stuffers as shown up above in the picture.

Directions:
Core the Jalapeños and then stuff with cream cheese (we recommend garlic flavored, but experimenting is allowed). Use a pepper stuffer for ease. It's important that you fill the entire pepper with the creme cheese. If not, you can ruin your pepper when it cooks.

Now here comes the most important part of this procedure (I'll try to post some follow up pictures as a picture is worth a thousand words, and it's hard to explain, but very easy to do once you know how). Cover the hole of the pepper with bacon (smoked bacon or apple bacon is very tasty), overlapping 2 or 3 inches on one side, and the rest on the other. Take the longer side of bacon, and wrap it down and around the 2 -3 inch overlap on the other side. Then take two toothpicks, and insert them in a 'V' fashion so that when you lay them on the grill, the top part of the pepper with the hole is supported off the grill, in an angled fashion.

Place over indirect heat on the grill for 30 minutes.

Enjoy. Hopefully I'll get a chance to try it out this coming memorial day weekend. I'll be sure to follow up!!!