The Kitchen Door

When I first became involved in a hospitality type ministry it was at a women’s Bible study at our church. I hosted Ladies Teas and holiday gatherings. I remember what fun it was to plan a Ladies Christmas Luncheon. We served fancy salads and finger sandwiches and with outturned pinkies we sipped from china teacups.

Well those days are over. Gone are the soirées with fancy folded cloth napkins and the crystal glasses filled with cucumber water.

My hospitality ministry has changed. I don’t host women’s groups anymore now I cook for Marines and Sailors.

Goodbye pretty dinner salad; hello bratwurst. Goodbye brie on toast; hello Jalapeno poppers. I don’t mind it. I actually really like making food for men with large appetites. It’s fun watching them devour what is set out on the table. I feel appreciated.

Every once in awhile I get the hankerin’ for some girl food however and have to look for ways to sneak it in. “Salad for dinner?!” they exclaim “Yes, but I’m going to slice some steak and put that on top” I assure. “Oh, so it’s meat salad?” they ask in hopes that the answer will be… “Yes, it’s meat salad”, which it is.

Tonight during a Brats and Beer (root beer) fest, I wanted a baked cheesy dip that I could spread on crackers or toasted baguette. When I found a recipe waiting in the wings for a Jalapeno Dip… I knew I had a winner. “What’s this?” they asked suspiciously. “Jalapeno Poppers… all spread out” was my reply. They dug in and loved it. It got smeared on the bratwurst, served with chips… they even smeared some on crackers. They ate every last crumb of it and thoroughly enjoyed it. I ate mine with an outturned pinky and chuckled to myself “Pffff, meat salad. Gotta love ‘em”.

Recipe Source: Annie’s Eats

Jalapeno Popper Dip

You're going to want to double this; it's pretty stinkin' good.

The Ingredients

• 2 (8 oz.) packages cream cheese, softened
• 1 cup mayonnaise
• 1 (4 oz.) can chopped green chiles, drained
• 1 (4 oz.) can diced jalapeño peppers, drained
• ½ cup shredded Mexican style cheese
• ½ cup shredded Monterey Jack cheese
• Topping:
• 1 cup Panko breadcrumbs
• ½ cup grated Parmesan cheese
• Cooking spray

The Instructions

1. Preheat the oven to 375˚.
2. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).
3. In a second bowl, combine the Panko and Parmesan and stir until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with crackers,baguette slices, vegetables, etc. as desired.

By: The Kitchen Door

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