Bacon Jalapeno Poppers

Cheddar Peppers from Sonic Drive-In have always been a weakness of mine. I miss them. I really do. I miss the crunchy breading; I miss the burn-the-roof-of-your-mouth melted cheese; I miss the way you’d take a bit and the jalapeno would come out whole, leaving you with a breading shell filled only with melted cheese. Chase it with a Dt. Vanilla Dr Pepper and you’ve got yourself a delicious fast-food snack, albeit completely NOT gluten-free. So, I’ve been going through withdrawals.

Then, my sister made some jalapeno poppers the other day and everyone raved about them (via text, no less. What torture!). I knew I had to make them for myself.

Don’t they look delish? (And for all you Trim Healthy Mama‘s out there, these are a perfect S snack!)

Bacon Jalapeno Poppers from Gluten Free with Southern Charm

I googled a lot of recipes and most of them looked the same.

All you need are a few ingredients:
8 jalapenos
8oz cream cheese (depending on how much you want)
shredded cheddar cheese
garlic powder
4 slices bacon (cut in half)

The construction process is pretty simple as well.
1) Halve your jalapenos, removing seeds
2) Fill with cheddar cheese
3) Cover cheddar cheese with cream cheese
4) Sprinkle with garlic powder (to taste)
5) Wrap with half a bacon piece and secure with a toothpick

Bacon Jalapeno Poppers from Gluten Free with Southern Charm

See? You really don’t have to do a lot of work!
To bake, place on a cookie sheet and bake at 375 for 20 minutes.
I prefer to line my cookie sheet with foil and place my jalapeno poppers on top of a cooling rack. The cooling rack allows the bacon to get crispy; the foil catches all the bacon grease and makes for easy clean up.

These were so good,  I whipped up my own batch in very little time, and made another batch that same afternoon. Perfect for a upcoming tailgate parties, the 4th of July, or that fast-food fix.

My sister also suggest mixing up the cream cheese and cheddar cheese with two chopped green onions, then wrapping in bacon. Definitely on my list to try next time.

Linking up with Thrifty Thursday and Weekend Potluck. Come check it out!

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Spicy Jicama Fries with Chipotle Aioli

Spicy Jicama Fries with Chipotle Aioli

I love fries – home fries, steak fries, seasoned fries, waffle fries, even crinkle-cut fries. But, with the new diet I’m doing, potatoes are out. They raise your blood sugar too much, so they are a big no-no. (Insert very sad emoji here.)
Needless to say, I’ve been desperate to find a comparable replacement for my starchy french fries. So, I grabbed a jicama (HICK-ah-muh) the other day and decided to see if it would pass the replacement test. I’d seen plenty of jicama fry recipes online, so I was hopeful.

To be honest, it still doesn’t fool me enough to think that I’m eating real American fries; but it does make a unique side dish, especially if you are in the mood for something different. Give it a try the next time you grill burgers or have a BBQ. It will definitely get the conversation going!

For all of my THMers out there, this would be a perfect side for an S-meal!

Spicy Jicama Fries

1 medium jicama, peeled and cut into medium french fries
1/2 tsp salt
1/2 tsp chipotle powder
1/4 tsp onion powder
1/4 tsp garlic powder
1 Tbsp olive oil

Preheat oven to 400. Cover a cookie sheet with foil, and grease lightly (enough so the fries will not stick).
Combine the spices in a small bowl.
In a mixing bowl, drizzle olive oil on jicama and toss, sprinkling spices onto fries as you go, until well coated.
Place jicama fries onto cookie sheet and bake for approximately 40 minutes.
While jicama fries are baking, begin mixing up your Chipotle Aioli.

Chipotle Aioli
1/2 cup mayonnaise
3 tsp chipotle powder
2 Tbs fresh cilantro
1 clove garlic, minced
2 Tbs lime juice
salt and pepper to taste

Combine all ingredients in blender and blend until smooth.
Refrigerate until time to use.

The first time I made jicama fries, I over-baked them. I was trying to get them to have a crisp outside and soft center. Jicama does not do this. It stays somewhat crunchy on the inside. Just a note, so that you don’t burn your first batch like I did!

Low Carb Strawberry Shortcake

Low Carb Strawberry Shortcake  from Gluten Free with Southern Charm
Strawberries have always been near and dear to my heart. I loved watching Strawberry Shortcake when I was younger. I had the Strawberry Shortcake doll which I loved to pieces (literally). I could eat myself sick on strawberries. I even begged my mom to take me strawberry picking so I could get real strawberries – which she did, at 9 months pregant.

Side note: The woman deserves a round of applause, y’all. She was scooting along the ground picking berries when she was 9 months pregnant – at the end of June! And she did it because it was my birthday wish that year.

So, strawberries. For me, nothing is better in the summer than strawberry shortcake. Our traditional strawberry shortcake included frozen berries, Cool Whip, and the Hostess shortcake cakes (that you really can’t find anymore). Later, we moved on to Sara Lee pound cake. Oh so delicious. I drool just thinking about it!

My sister whipped up this great strawberry shortcake pie the other day. The recipe is adapted from our family Mississippi Mud Pie recipe, but is now Trim Healthy Mama friendly and appropriate for an S dessert. So, not only can we eat this sweet summer treat, but we can lose weight doing it! (Keep the strawberry serving at 1 cup per serving or this will turn into a Crossover.)

Low-Carb Strawberry Shortcake Pie
1 1/2 sticks butter, melted
1 cup sliced almonds
1 cup almond flour (I sometimes use more if it doesn’t cover the bottom of the pan)
8 oz cream cheese
1 1/4 cup Erythritol (or sweetener of choice)
1 pt heavy whipping cream
1 tsp vanilla
1 qt strawberries, sliced


For homemade whipped cream:
Chill a metal bowl and beaters prior to whipping the cream.
When chilled, beat 1 pt whipping cream, 1/4 cup Erythritol, and vanilla until you begin to get soft peaks.
*Do not over beat or it will become too stiff. Try to get to the consistency of Cool Whip.
**For best results, grind 1/4 cup of erythritol into a powder. Then, use 1/4 cup of the powder. This will make the whipped cream smoother.
Refrigerate until ready to use.

1st layer (shortcake):
Stir together the butter, almonds, and almond flour. Press into the bottom of a 9×13 dish.
Bake at 350 for 10 minutes or until golden brown.
Cool completely before adding additional layers.
**This should be a rather solid layer. If it looks too buttery, chances are you need to bake it longer.

2nd layer:
Mix the cream cheese, 1 cup Erythritol, and 1 cup whipped cream; spread onto the cooled shortcake.
(The original recipe calls for powdered sugar. You can put the sweetener into a food processor and it will come out a bit more smooth.)

3rd layer
Top with sliced strawberries

4th layer:
Top with left over whipped cream

Let cool in fridge until ready to eat

 

If you liked this recipe, take a peek at these as well:
Egg Roll in a Bowl
Apple Pepper Jack Chicken
Spaghetti Squash Au Gratin

This recipe is linking up at Weekend Potluck, one of my favorite linky parties,
Home Maid Simple
Time Warp Wife
Mandy’s Recipe Box

Apple Pepper Jack Chicken (a THM S-meal)

Apple Pepper Jack Chicken l Gluten Free with Southern Charm
Back before I got married, I had a wonderful roommate.
However, we were as different as night and day.
I was/am an introvert. Quiet and pretty shy until you get to know me.
Amy? Well, I seriously doubt she’s ever met a stranger! And if I’m an introvert, then she is the poster child for extrovert.

Yet, strangely, we were a great combo.

We’d cook and grocery shop together, have game nights at the house, bonded over So You Think You Can Dance, and would often have cleaning/dance parties. Seriously, I couldn’t have asked for a better roomie.
Typically, we would make our delicious creations together; but one night, I was late getting home. When I walked in, she had this dish ready to eat while we watched the newest episode of Grey’s Anatomy, Chuck, or whatever was on our schedule for the night.
It’s an incredibly simple dish and while it sounds somewhat strange…just like me and Amy, the ingredients are a fantastic combo!

Apple Pepper Jack Chicken

Ingredients:
4 chicken breasts
6 slices Pepper Jack cheese
1 apple (I used Fuji), peeled and sliced thin
salt

Instructions:
1) Heat oven to 350.
2) Place chicken into a 9×13 dish. Season with salt. Bake covered for about 20 minutes (or until chicken is close to being done)
3) Take chicken out of the oven and drain the liquid from the bottom of the dish.
4) Lay the apple slice over the top of the chicken and cover the apples with the cheese.
5) Place back in the oven and bake for another 10-15 minutes.

If you are following the Trim Healthy Mama lifestyle, this would qualify as an S meal since there is only 1/4 apple on each chicken breast. This is not enough to push it into crossover territory.