Which came first, the Armadillo or the Egg?

I like Duck Dynasty. I like the family and the life they seem to lead in Monroe, LA. I love their American story. To me, making something out of nothing is the American dream, the success of  Duck Commander is what so many of us in this great country strive for. To create something that we are passionate about and become successful doing and making what we love. I think it's phenomenal and I think we all have the potential to do the same thing and that there is one of the many reasons I am oh so proud to live in our amazing nation. God bless the U.S.A. Just so you know in the back of my head I am hearing the chant "USA, USA, USA!", that's right I am fully capable of creating my own imaginary audience and I love that about me!
Anyway, when I found that Duck Commander had released a cooking video a few years ago, of course I had to buy it. I am really glad I did. The recipes are simple and really quite tasty. One recipe that caught my attention was the Armadillo Eggs. Everything savory dish I make ends up on the spicy side and when I saw the jalapeno wrapped in sausage, wrapped in bacon I knew immediately this recipe was for me. This is a fantastic appetizer, lunch, side dish or tailgate treat. This time I stuck to the Duck Commander recipe, but next time I will use Andouille sausage because, honestly, that just sounds super rad!

 

Duck Commander's Armadillo Eggs

Ingredients:
6 to 8 large jalapeno peppers, cut in half lengthwise and seeded
8 ounces cream cheese, softened
2 pounds breakfast sausage
1 pound bacon, the thinner the better
1 stick butter, melted

Fill your cored jalapenos halves with cream cheese.

 

 

Wrap the filled jalapenos with the bacon

 

Directions:

• Fill each jalapeno half with cream cheese.
• Take a small handful of your breakfast sausage and form into a small, flat patty.
• Mold sausage around each jalapeno half, making sure to cover the entire pepper.
•  Wrap each sausage wrapped pepper with a slice of the thin bacon.
• Cook the eggs on an open grill until the sausage is cooked through and the bacon is crispy.
•  If you don't have an outdoor grill, bake in the oven for 15 to 20 minutes in a 400 degree oven and then broil until the bacon is crispy.
• Once the bacon is crispy, remove the armadillo eggs from the grill or oven and cover with melted butter.
• Enjoy!

 

Here we go!

 

 

 

 

Yum!




Amazing Grazing

I'm a grazer, it's just who I am.  Maybe, my love of appetizers stems from the time I spent in bars for the many years I lived in Vegas or memories of my grandfathers jalapeno dip, chips and salsa on our frequent dinners in old town, my favorite clam dip on Christmas day, or my Mom's hummus on hot summer San Diego afternoons while we listened to the soundtrack from Laurence of Arabia.   I adore finger foods and I adore the whole ritual of sitting around with those you love, sharing the same food, enjoying small plates with so many big and different flavors talking, laughing and relaxing.  That is what grazing is to me and I will find any excuse to make small bites and share them with others.  The other day, I was in just such a mood.  I already had the fixins' for an amazing salsa and some great local tortilla chips, but, I needed something else.  I headed to the fridge to see what I could whip together and I found all of the ingredients I needed for a new twist on an old favorite jalapeno poppers.  They came out great, which is more than I can say for the photos.  This super easy recipe is great for movie night, parties or whenever! 


Jalapeno Popper Pockets
By: Vanessa Madigan

Ingredients:
8 oz. cream cheese at room temperature
16 oz. bacon, cooked until crisp and chopped
1/4 cup sharp cheddar, finely grated
3 green onion, chopped
3 jalapenos, seeded and chopped
3 tbs butter, melted
1 package phyllo dough, thawed


Directions:

• Preheat oven to 350 degrees.
• Combine bacon, jalapeno, cream cheese, green onion and cheddar cheese in  a small mixing bowl, stir until thoroughly mixed and ingredients are dispersed evenly throughout.
• Take one sheet of phyllo and set it on your work surface and using a pastry brush coat with a layer of your melted butter.  Place another sheet directly on top of the first and again coat with the melted butter, repeat this one more time so that there are three layers of phyllo.
• Repeat the abouve process to make one more three layer sheet.
• Using a sharp knife, cut three equal sections vertically and one horizontally across the middle, to make 6 equal squares on each of your two phyllo sheets.
• Spoon about two tablespoons of your cream cheese mixture into the center of each square.
• To fold, bring each horizonatl end to the center and then each vertical end to the center. Flip over and place on a baking sheet.
• Bake for 20-25 minutes or until golden brown.