Afterburners - Serve with a spicy queso dip
Ah...football season! Some of you are waiting anxiously, some of you are hoping for some miracle that cancels ou the NFL completely. Whatever you position on the subject, football season is a great time for cooking. This football game thing is an instant excuse for a party. So take advantage of it and throw together some fun and tasty appetizers with friends. Enjoy!
- 12 unpeeled medium-sized fresh shrimp
- 12 jalapeno peppers
- 6 bacon slices, halved lengthwise
- cream cheese
- mozzarella or ricotta cheese
- 1 green onion, chopped
- lemon juice
Peel shrimp, and de-vein, if desired. Cut a slit in each jalapeno pepper; remove seeds and membranes. Carefully place one shrimp, knife-full of cream cheese, slice of mozzarella or ricotta and a pinch of green onions in cavity of each pepper. Wrap each pepper with 1 bacon piece, and secure with a wooden pick. Place in a jellyroll pan. Broil 5 ½ inches from heat 6 to 7 minutes on each side, or until bacon is cooked. Serve warm. Top with lemon juice. Tip of the Week: The easiest spicy queso dip in the world: 1 can of Rotel to 4 oz. of Velveeta cheese. Ina microwave safe bowl, pour Rotel and top with cheese. Cube the cheese so it melts better. Microwave on high for 1 minute. Stir. Repeat until all the cheese is melted. Serve hot!