Another Day at the Coast

I feel like we've been spending a lot of time on the coast lately, but it's been such a great way to get out of the Willamette Valley. We've been looking at wet suits for ourselves and also some beginner foam boards. We've found a great company out of California, Degree 33, and their associates have been walking us through the process. Since our surf lessons, we are anxious to get back out in the water soon. We are looking into fully committing to selections after the spring of 2020.

Jalapeno Poppers

I can't cook. Anyone that's around me for longer than three months knows this. I do try, but I honestly can't stand cooking, so me sharing a recipe is a huge deal. Plus, I'm a picky eater, so the things I eat, that I've cooked are rare. Some of it is a failure, but I am getting better with knowing what I can and can't cook. Here's one of the things I actually enjoy making and cooking. And, plus side, they are easy to do.

Jalapeno Poppers

What you'll need:

1. 20-30 jalapeno/poblano/Anaheim peppers (seeded and cut lengthwise) **use gloves for this**
2. 3-4 (8oz) blocks of cream cheese (room temperature)
3. 1 tablespoon of onion powder
4. 1 teaspoon of pepper
5. 1 teaspoon of salt (to taste)
6. 1 tablespoon of jalapeno juice (this adds some additional spice to the mix)
7. 2-3 jalapeno seeds (if you want it spicier)

Mix together in a bowl and fill each jalapeno shell. Be sure to overfill to your desired amount. Bake for 20-30 minutes in a 350 degree oven, or until the tops are browned. 

*Additionally, you can add bacon bits on top, or shredded cheese in the last two minutes of baking