Jalapeno Poppers

These poppers are not the deep fried type. They are completely low carb, and they're fresh and great for barbeques. I do them in the oven in the winter time.

8 oz. softened cream cheese
1 package real bacon bits (the soft kind)
a squeeze of lime juice (optional)
8 or 10 fresh jalapeno peppers--larger ones are milder than small ones

Put on rubber gloves if you need to. Slice the jalapeno peppers in half lengthwise. Carefully scrape out all the membranes and seeds. I try to do this with a small knife so my hands don't burn. Be very careful not to touch your face or eyes for several hours after doing this, if you don't use gloves. Once the jalapenos are prepared, mix together the other ingrediants until creamy. Stuff the peppers with the cheese mixture, slightly mounding.

If you are grilling, place on the hot grid. As they warm, they will start to 'pop' and dance around on the grill. They are done when the pepper is a little blackened and the cheese is starting to come out of the peppers. Take them off the heat and eat while warm.

If you do them in the oven, heat to 450 degrees. Place poppers on a sheet pan. After 10 minutes check them. They may take about 15 minutes, but keep watching and remove when the cheese starts coming out. They should be a little black on the bottom of the peppers. Enjoy!

Cyndi's Spicy Skewered Shrimp

I've been out of town recently, to the sunny, hot, and smoky Bay Area. It was a lovely trip and we saw lots of old friends and family. One evening we grilled at our friend's Paul and Cyndi's and she made these wonderful shrimp. Here is what she did:

Take alot of fresh tiger shrimp, or previously frozen but thawed. They must be of good size to go on the skewers later. Peel and clean the shrimp. Place in a large plastic zipper bag.

In a small bowl mix 1/4 to 1/2 cup chili powder with a little Tequila Liquor, or other alcohol of your choice. Add just enough to make a runny paste consistency.

Pour the paste over the top of the shrimp in the plastic bag. Shake and smoosh around in the bag until all the shrimp are coated. Leave in the bag for 1/2 hour or more.

Place 5 or 6 shrimp on bamboo skewers that have been soaked in water for a while. This way they won't burn. Place skewers on the grill and lightly brown. They cook fast so only do a few minutes on each side. These are very yummy, not too spicy, but with a little kick. The sweetness of the shrimp comes through.