Preparing fresh food from our garden is one of the highlights of summer here on Rohr Road. Some of our favorites are Zucchini pizza, fried okra, sautéed squash, and fresh corn on the cob just to name a few. But there is one in particular that I want to share with you today. Stuffed Jalapeños!
By nature, I am a picture thinker and not a word thinker. Creating pictures in my mind while reading or listening is how I comprehend what is being said. That’s also how I relay things when I’m writing, by creating pictures in the mind of the reader with my words, as well as posting actual pictures in the post itself.
So imagine with me if you will the process of making stuffed jalapeños. (I will list ingredients and amounts at the end of the post for you word thinkers 😉 )
It’s a Friday morning and the kids are still asleep. After a cup of hot tea and the morning news I get ready to go check the garden. Still in my night gown, I slip an apron over my head, slid my feet into my red rubber boots, grab the old rusty bucket that’s waiting by the front door and head to the garden. The grass is glistening with dew, a cool breeze gently blows my apron as I stroll, while the proclamation of Big Sam’s crow lets all of Rohr Road know he is the boss of these here parts. I lift my gown a bit and step over the makeshift fence Devin has crafted in a effort to keep out the deer. I weave my way through the okra, tomato and squash plants, robbing them of their fruits. Then I make my way to the peppers. Mr. Wonderful planted me some mild jalapeños because he knows I don’t like hot stuff…that’s what makes him wonderful.
Look at these beauties!
In a large cast iron skillet fry 1 pound ground sausage. Once it’s browned, drain and rinse your meat. When drained, Return it to the skillet and add 8 oz of cream cheese and 1 cup of shredded parmesean cheese. Mix over low heat till blended. This does not need to cook any longer, just heat until blended.
They make a great low carb snack too 😉 I hope you enjoy these as much as we do!
Now, for you word thinkers:
22 peppers cut in half and seeds removed
1 pound pork sausage, fried and drained
1 8oz package cream cheese
1 cup grated Parmesan cheese
Brown and drain sausage. Add cream cheese and Parmesan cheese. Heat thru and mix well. Spoon 1 tablespoon into each half. Bake in 9×13 dish at 425° for 20 minutes.