Today I have the delight of presenting you with a guest blogger for my Monday Menu! Be gentle with him...it's his first blog post. Although he does have a very interesting story, and I think he should start his own blog....hmm, my wheels are turning on that.
Anyway, Saturday night we had a great time having dinner at my brother and sis-in-law's house. I ran there, literally, and the following food made it so worth that run. I will run for these anytime. They are sooooo good. Almost as good as my brother.
SO, I would like to introduce you to my brother, Rick. Among many fabulous attributes, he is a fabulous cook. The only heartbreaking disappointment I can think of about him is that he doesn't like peaches. I'm sure you know why that breaks my heart. So, be assured this recipe does not contain peaches. But it still stole my heart in all the right ways. Without further ado, here is my brother's first blog post, which he titled "Pressure":
I haven't felt pressure like this is a long time. The kind of pressure that robs you of sleep. The kind of pressure that makes you put all your plans aside until the task is completed. So here we go. I am very proud to have been offered a guest post on my sisters Blog. It all started with a long over due invite to dinner to Brad and Leanne. I thought I would serve one of my new favorites as an appetizer. I call them Jalapeno Boats. Some people call them poppers but I call them boats due their shape. This is one of those dishes that lies to you. It lies to your taste buds. It lies to your stomach. It even lies to your brain. People who don't like the hot burn of the jalapeno pepper always find themselves enjoying them one after another. Always just a hint of hot, but never enough to make you put down the fork. So, don't be afraid of this one. for those who love hot and for those who do not, this is one that will make everyone happy. Promise.
One pound Hot Sausage. (Jimmy Dean works well.)
8 oz Cream Cheese
1 Cup grated Parmesan Cheese
20 Jalapeno peppers
Cook sausage and let cool. Make sure you break up into small pieces.
Mix sausage, Cream Cheese, Parmesan in bowl.
Cut peppers in half length wise. Scrape out seeds and membrane. ( this is where the heat is so leave some if you want it to be hotter).
Fill peppers with sausage and cheese mixture.
Bake at 425 for 15 to 20 minutes. I use a BBQ sometimes and this works well also.
(Back to Leanne: I will add in that the Ranch is for dipping. Rookie mistake, Rick.)