Chicken Taco Stuffed Jalapenos

I was thinking about how to use up some jalapenos in our crisper before they all grew furry, and for the first time ever, smoked poppers didn't really strike my fancy. Last night, I grilled a whole chicken for supper and ended up with about one and a half pounds of leftover goodness. I decided to make chicken taco stuffed jalapenos. Not really too inspired, but they smelled like taquitos while they baked, and tasted so very yummy. I even ate a few extra for dessert!

Here it is:
1.5 lbs leftover cooked chicken, cut into chunks and partially shredded
1 cup sour cream
.75 cups shredded cheddar cheese
2 chopped green onions
1 medium diced fresh tomato
3-4 TBSP homemade taco seasoning (I made a large batch from here: http://www.foodrenegade.com/homemade-taco-seasoning/  substituting the crushed red pepper for home grown ground chilies and adding a bit more cumin).
16 jalapenos, halved, seeded and soaked for 30 minutes (you still get some heat, but a bit less burn-your-face-off).

Combine all the ingredients in a bowl and stir well.  At this point, if you taste test it like I did, you may be tempted just to eat it as is, like an awesome chicken salad! Hold out for the jalapenos though, because they add such a great dimension of flavor. Stuff your jalapenos, lay on a jelly roll pan and drizzle with a little olive oil. Put into a preheated oven set to 375 F. Cook until you can't handle waiting anymore because of the good smells emanating from the oven. Or set your timer to check them after 20 to 25 minutes. :o)  Bake them to preferred doneness. My batch ended up with an ever so slightly retained, enjoyable firmness. I made some guacamole to smother them in, along with a garnish of more cheddar cheese and sour cream.  Hubby liked them, so I feel pretty good about saying they are worth the effort.

No Added Sugar Coconut Stuff

I won't call this syrup...syrup would indicate a certain consistency, or expected viscosity.  Nope, this is an easy-peasy, watered down coconutty flavored liquid  (still not saying syrup) that you can add to drinks and all your other culinary delights. You can even just drink it straight. This sweet and coconutty stuff will contain about 6 grams of carbs for the while batch.

1.5 cups cool, filtered water (fancy, I know! I just got it out of my fridge).
.5 cups light coconut milk
.25 tsp pure stevia crystals
.25 tsp vanilla
.25 tsp citric acid or lemon juice
Pinch of xanthan gum (can leave out if you don't have).

Add everything to the blender for 20-30 seconds. You're done! :o) Store in fridge, 3-4 days (you can freeze it in ice cube trays for fast use also). I will be playing around with this from time to time, just like I do with all my recipes. So maybe it will reach a syrup, rather than milk status, at some point in the future.

Chili Lime Baconnaise

2 cups bacon grease, liquid state (not hot; slightly warm is okay).
2 whole eggs + 2 egg yolks, room temperature
3 TBSP lime juice
2 TBSP liquid whey (I used kefir whey, but the stuff from plain yogurt should be just fine).
2 tsp spicy brown mustard (or just eyeball it)
2 tsp chili powder
1tsp ground cumin
1/2 tsp ground chilies (or again, eyeball it)
Generous amount sea salt, to taste. I used the smoked sea salt that comes in a grinder from Trader Joe's. Good stuff!

Add all ingredients, EXCEPT bacon grease, together in a blender. Then on highest speed, let all components go for a couple minutes to make the egg somewhat fluffy (you are incorporating air at this point). Take the little plug off the blender lid if it has one, and then add bacon grease  in a teensy stream, a little at a time, letting it mix in thoroughly.  This will take awhile, but your patience will be rewarded! The blender may start to stop mixing towards the end-just remove the whole lid (with blender off) and stir a bit, then start it again. The deliciousness is done when all the bacon grease is incorporated and there isn't any left on surface of mixture.
Store it in a jar- will make slightly under a quart. Let it sit on the counter for 7 hours before cooling in fridge, so the whey can start the preservation process. This will last 6 months or more with whey. 2 weeks without.

Mix into meat, egg or potato salads (if that's your thing), put this stuff on anything, even a spoon. Yummy yummy. :o)

Salmon "Scrapple"

One 15oz can salmon (I use Trader Joe's, as it's cheap and the can is BPA free)
3 TBSP ground flax seeds (I fresh grind mine every time, and store the seeds in fridge to help keep the PUFAs from oxidizing) + 1 to 2 TBSP water, let stand together for 5 minutes (making the "glue" to hold it all together)
1/4 Cup almond meal
1 tsp original Mrs. Dash
Garlic and onion powder to taste, plus any other green colored seasoning of the day (chives, parsely, oregano, fresh green onion, etc.)

Mash everything together (entires contents of salmon can, skin and all) shape into patties and fry in preheated bacon grease, olive oil or clarified butter over medium heat. Watch your belly, all you neked fryers! It does pop and sizzle (so a tilted lid is recommended, 'specially if you've got little ones running around). It is done when the outside is firm and browned, about 5 minutes each side. It IS that simple and it IS that good. ;o) *Although my PA FIL (and any other east-coasters) will probably condemn me as a scrapple heretic! P.S. I hope to get some pics up as soon as I make this again.

Big Boy's third birthday cheesecakes