Someone made a joke about eating ice cream for breakfast and I thought, “We can make that happen.” So, oatmeal ice cream.
Jalapeno Poppers
Yes, I do make something besides ice cream these days. But not much.
Spent a few days in Texas and had poppers twice. So, I had to try making my own and healthing them up a little, mainly by dropping some calories (so you can eat more of them).
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Split some jalapenos and dig out the pith and seeds with a spoon. Leave more of that stuff if you like a lot of heat, less if you don’t.
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Stuff with 1/3rd less-fat cream cheese, or full-fat if you don’t mind the extra cals.
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Wrap with bacon. I used turkey bacon which I know isn’t a real thing but hey, more protein, fewer calories.
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Bake at 400 degrees (maybe 415) until the bacon is crisp.
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By chance, have you tried beef bacon?
Between this and @Dani_Shugart thinking liver tastes like period blood ya’ll have some interesting relationships with beef, haha
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Better get used to that look. 
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I was going to offer bacon ideas, but she just went thermonuclear with that comment.
I choose life, Dani wins.
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These look great but if you are feeling adventurous make them with
Only 10 more calories and 4 more grams of protein. You can thank me later.
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They might be vampires. Look up Todor Glava - he’s in Colorado also.
Yes! Love that stuff, and it’s the more traditional way to make them. I’ll grab some this weekend.
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Mexican Street Corn Salad
Well, that photo sucks. Or maybe it’s just not a pretty food. Anyway, it was delicious.
Mexican street corn (elote) is traditionally sold by street vendors. It’s spiced-up corn on the cob with lime, mayo, and cheese. This is the salad version.
I just eye-balled the amounts and made some modifications, but it’s a can of corn, a little feta, paleo mayo, sour cream, lime, avocado, chopped jalapeno, cilantro, chile powder, salt and pepper, and powdered onion and garlic. Served it cold.
Next time, I’ll add some chopped chicken boob.
Goat’s Milk High-Protein Ice Cream
Ran across this 15 year-old photo of me and Dani. We’d been dating for just a few weeks. I’d just made her a Thanksgiving dinner as I recall.
See how full and happy she is? This is the moment she decided to marry me. See how important it is to know how to cook?
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I’m sure I’ve shared this story before, but when my wife wanted to get married, she had an “Oh shit, what if my husband wants me to cook for him? I have no idea how to do that,” moment of panic.
Then she met me and thought “whew, problem solved.”
So I agree with Chris, guys you gotta learn. Know how to make ice cream, breakfast in bed, charcuterie boards, salads, kids meals, and you’re already at the top.
Thanksgiving dinner is a power move.
And congratulations to both of you, the picture is adorable.
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Thanks, Brant!
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Long time, no update. Dani and I have been totally satisfied with our meals and desserts, so I haven’t experimented much. But here’s a quick one that kinda-sorta worked: baked chickpeas (garbanzo beans).
The idea is to get them crisp, like a snacky chip. I didn’t quite achieve that. Could be because I used parchment paper – the heat of the naked sheet pan may crisp them up better. Or maybe they just needed more time or a higher temp?
Here’s the gist:
- Drain and dry a can of chickpeas. Use a towel or paper towels to get all the moisture off, then allow to air dry.
- Toss with a tablespoon of avocado oil and spices. I used a Mexican blend.
- Bake at 385 degrees until crisp, maybe 20-30 minutes. Mix them around in the middle of cooking.
Tasty, but not crispy, even though I followed the general directions of some popular online recipes. Any tips?
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I’d suggest going lower but longer with the temp. 350 for ~40 minutes, maybe shave off a few minutes if you’re using convection to speed up the drying.
Peeling them would also help. The easiest way is to rinse them off with hot water, dump them in a bowl with cold water and rub them together with your hands. The skins float so it’s easy to remove them.
I know some people only add salt and oil at the beginning then add the spices out of the oven. They claim powdery spices can form a moisture barrier. It sounds dumb to me, but can’t hurt to try.