Stuffed Mini Red Potatoes

Randal actually came up with these delicious little potato bites. We both love the red creamer potatoes from central market, and as I was asking Randal what appetizers he would like for valentine's this year he suggested making mini stuffed potatoes with boursin and bacon, sounded great to me, and tasted even better.

Red creamer potatoes
Black pepper boursin
4 slices bacon, cooked
1/4 cup diced red onion
Chives
Salt and pepper

Boil the red potatoes whole in salted water for about 20 minutes, until tender.  Leave to cool slightly and then slice off the ends of each potato so they lay flat.  Scoop out the middles and mix together with the chopped bacon, red onion, boursin cheese abd salt and pepper.  Top each of the potatoes with the filling mixture and sprinkle with chopped chives.

Bacon Wrapped Jalapeno Chicken Bites

Another of our valentine's appetizers. Last year I made honey glazed chicken bites, so this year I wanted to try something new.  Randal loves the cream cheese and jalapeno combination, so I added those to some chicken tenders and bacon, so good!

8 chicken tenders, flattened and cut in two
3 oz softened cream cheese
1 jalapeno pepper, seeded and finely chopped
8 slices bacon, cut in half

Preheat oven to 425

Place about half a teaspoon of cream cheese on top of each chicken piece. Sprinkle with some of the chopped jalapeno, roll up the chicken and wrap a piece of bacon around each one.

Bake for 25 minutes.

Jalapeno Deviled Eggs

For valentine's day I always make a number of appetizers for dinner. I don't know when or how this tradition got started, other than the last place I would want to be on valentine's is a crowded restaurant, so I make fun new things for us to try at home.

I have been wanting to make this deviled egg recipe from Raised on Roux for a while, and I knew that Randal would love these, as he loves jalapenos and spicy food. 

6 large eggs
1 fresh jalapeno pepper, seeded and minced
3 tbsp mayonnaise
1 tsp  mustard
1 tsp pickled jalapeno juice
Pinch of cayenne pepper
Salt and pepper
1 fresh sliced jalapeno pepper, for garnish

Place the eggs in a pan of cold water.  Bring to a boil, put the lid on the pan, turn off the heat and leave for 10 minutes.  After 10 minutes immediately place the eggs into a bowl of ice water and leave until cold. Peal the eggs and slice in half.

Remove the yolks and place in a small bowl, mash with a fork and mix in the mayo, mustard, pickly juice, cayenne pepper, minced jalapeno and salt and pepper. Spoon the mixture back into the egg whites, top with a jalapeno slice, refrigerate until ready to serve.

Cuban Burgers

Time for another Secret Recipe Club reveal. This month I was assigned Ashley's blog Cheese Curd In Paradise. Ashley is from Wisconsin and has a lot of really great recipes on her blog, so many that I couldn't decide what to make, so I sent Randal a list of possible recipes and let him decide which one.  He finally decided on the Cuban Burger which was my top choice also. 

I do have to give credit for this post to my husband because he was the one that actually made these burgers (he does all the grilling!) and I have to say that he made a great burger.  We both really enjoyed these, we love Cuban sandwiches and these really do taste like them in burger form.

 

1 1/2 lb ground pork

1 garlic clove, minced

1 tsp oregano

1/2 tsp cumin

1/2 tsp lime zest

1 1/2 tsp lime juice

1/2 tsp salt

1/2 tsp pepper

4 slices swiss cheese

4 slices ham

Pickles

Mayo

Yellow mustard 

Hamburger buns (we used onion rolls)

 

Mix the pork, garlic, oregano, cumin, salt, pepper, lime zest and juice together. Form pork mixture into 4 patties, grill burgers about 6 minutes per side, until cooked through, top with the ham and cheese slices, and place the rolls split side down on the grill for a few minutes, until the cheese has melted on the burgers.  Place the burgers onto the rolls, top with pickles, mayo and mustard.



 

Menu Plan Monday

Monday: Sausage and pepper sandwiches, potato salad

Tuesday: Ravioli, salad, garlic bread

Wednesday: Coronation chicken sandwiches, potato salad

Thursday:   I always make appetizers for valentine's dinner - jalapeno deviled eggs, mini beef wellingtons, phyllo cups with coronation chicken, mini stuffed red potatoes, bacon wrapped jalapeno chicken, Vietnamese chicken meatballs. For dessert I am making mini mint chocolate ice cream cakes

Friday: Probably leftovers
 
See other menu plans over at Organizing Junkie

Menu Plan Monday

Monday: Spag bol, green beans and garlic bread

Tuesday: Chili con carne

Wednesday: Sausage ravioli, salad

Thursday:  I am making a rainbow birthday cake, brownies and rainbow cookies, so Randal is bringing dinner home

Friday: Chicken tikka masala, jasmine rice, naan bread and mango chutney
 
See other menu plans over at Organizing Junkie

Pineapple Upside Down Cake

A lady that Randal works with loves pineapple desserts. I made her a pineapple cream cake a few months ago, and this time she asked for a pineapple upside down cake. I tested a few recipes but this one was the best of them.

Topping:
1 cup of firmly packed dark brown sugar

1/2 cup unsalted butter

1 can (20 oz) pineapple slices

Cake:
1 1/2 cups all purpose flour

6 tbsp cake flour

6 tbsp of ground almonds

3/4 tsp baking powder

1/2 teaspoon salt

1 3/4 cups of sugar

1 cup  unsalted butter at room temperature

4 large eggs

3/4 tsp vanilla extract

3/4 cup sour cream

Maraschino cherries

 

Preheat oven to 325.

 

To make the topping, add the butter and brown sugar to a medium pan, heat until the sugar dissolves. Pour mixture into a 10 inch cake pan. Arrange pineapple slices in a single layer over the caramel mixture, add a cherry to each pineapple ring. 

 

To make the cake, whisk the flours, almonds, baking powder, and salt in a large mixing bowl. In a separate bowl, use an electric mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition. Beat in the vanilla. Add dry ingredients alternately with sour cream in 2 additions each, beating well after each addition. Pour cake batter over caramel and pineapple in pan.

 

Bake for 1 hour and 15 minutes. Cool in pan for 10 minutes, before turning out onto a cake plate.