Jalapeño Cheddar Cornbread is a delicious and flavorful twist on traditional cornbread. It’s easy to make and SO much better than boxed Jiffy cornbread. It has a golden crust, with a slightly crisp exterior, while the inside is soft and tend…
Jalapeño Cheddar Cornbread is a delicious and flavorful twist on traditional cornbread. It’s easy to make and SO much better than boxed Jiffy cornbread. It has a golden crust, with a slightly crisp exterior, while the inside is soft and tender. The heat from the jalapeños complements the creaminess of the cheese, creating a delightful…
Our Crock Pot Creamed Corn recipe combines corn kernels and creamy cheese with a touch of spice for a side dish that’s both irresistible and easy to make. Don’t miss out on this crowd-pleaser for your next meal!
Our Crock Pot Creamed Corn recipe combines corn kernels and creamy cheese with a touch of spice for a side dish that's both irresistible and easy to make. Don't miss out on this crowd-pleaser for your next meal!
This chicken tortilla soup is warm, comforting, and packed with flavor, Juicy chicken breasts cook right in the soup alongside black beans, and corn. It’s all topped off with crispy tortilla strips.
This chicken tortilla soup is warm, comforting, and packed with flavor, Juicy chicken breasts cook right in the soup alongside black beans, and corn. It's all topped off with crispy tortilla strips.
This light and creamy dip is perfect for game day or a party! Sweet cranberries are mixed with spicy jalapenos in a cream cheese base for an unforgettable dip!
This light and creamy dip is perfect for game day or a party! Sweet cranberries are mixed with spicy jalapenos in a cream cheese base for an unforgettable dip!
Maybe it’s an unpopular opinion, but I prefer a savory breakfast to a sweet breakfast 10/10. I’m even happier when my breakfast has a spicy kick to it, and this simple Shakshuka recipe delivers! Loaded with fragrant spices, this hearty and filling homemade Shakshuka pleases all the senses with great textures, deep flavors, and a beautiful red color that comes out of the oven sizzling hot. You won’t be disappointed. Not to mention, the leftovers are even better, making this vegetarian budget-friendly staple a regular in my breakfast recipe rotation.
What is Shakshuka?
Shakshuka, also known as shakshouka and chakchouka, is believed to have originated in Tunisia and is a staple dish in many North African and Middle Eastern countries. In some Arabic dialects, “shakshuka” translates to “all mixed up’ or “mixture,” which perfectly describes this flavorful recipe. Eggs are gently poached in a spicy red pepper and tomato sauce, which is seasoned with fragrant spices like cardamom, cumin, paprika, and chili powder. It’s a one-pan meal often served for breakfast, but I’d never say no to having it for dinner!
Ingredients
Here’s what you’ll need to make this easy shakshuka recipe:
Olive Oil: Softens the veggies and adds some healthy fats.
Vegetables: Yellow onion, red bell pepper, and celery add texture and bulk out the sauce.
Seasonings: Salt, black pepper, smoked paprika, cumin, and cayenne pepper are traditional seasonings in many egg shakshuka recipes. I also add oregano, cinnamon, and cardamom for even more depth of flavor. (If cardamom isn’t a spice you often gravitate towards, I recommend giving it a try! It adds so much warmth and complexity to dishes, like in this recipe or these chai spiced scones.)
Jalapeño: I said I love a spicy kick! If you’re not into spicy, you can skip the cayenne and add only 1 jalapeño, or skip the jalapeño altogether and add a green bell pepper.
Garlic: A staple in many savory recipes.
Canned Fire Roasted Diced Tomatoes: Adds a smoky note to the sauce. Plain diced tomatoes will also work.
Tomato Paste: Creates an even richer tomato flavor.
Lemon: I use the zest from a lemon and one tablespoon of lemon juice to brighten up the flavors.
Sugar: A small amount of sugar helps balance out the acidity of the tomatoes.
Water: Depending on how thick you like your sauce, you can add a little water to thin it out.
Eggs: Use as many or as few eggs as you like, depending on how many servings you want. You don’t even need to use eggs if you want to make a vegan version or you don’t like eggs! The tomato sauce is flavorful enough on its own, and you can skip the oven step altogether if you don’t use eggs.
Fresh Parsley: For garnishing.
What Else Can I Add?
This is a great ‘clear your fridge out’ recipe because it’s so forgiving and tastes great no matter what you throw in. Here are some fun variations you can try:
Add in extra veggies like zucchini, mushrooms, or spinach.
If you eat meat, cook up ground beef or sausage before adding the other ingredients.
Switch out the fresh jalapeño for canned green chilies and use cilantro instead of parsley for a southwestern twist (like in this salsa poached eggs recipe!)
Olives, capers, or artichoke hearts would also be delicious additions to the sauce.
Top with crumbled feta or dollops of labneh (cheese made from strained yogurt) for a creamy, tangy contrast.
Eggs in Purgatory vs Shakshuka
Shakshuka is often compared to other baked egg recipes, such as Italian eggs in purgatory. While they’re prepared in a similar way (eggs cooked in tomato sauce), eggs in purgatory have a more Italian influence, with ingredients like basil and Parmesan. This differs from shakshuka, which has North African and Middle Eastern flavors, utilizing spices like cumin and cardamom. Also, eggs in purgatory recipes don’t usually include red bell pepper—a staple in shakshuka. Both are delicious in their own right but originate from different regions and have distinct flavor profiles!
This recipe tastes just as good when served as leftovers! Let your baked shakshuka cool completely before storing in an airtight container in the fridge for 1-2 days (with eggs) or 3-4 days (without eggs). For freezing, remove the eggs and store in a freezer-safe container for up to 6 months. Let it thaw before reheating on the stove top. You can always add fresh eggs when reheating for a hot breakfast or dinner option!
Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.
Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**
Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.
Serve with toasted pita and fresh avocado (optional). Enjoy!
*If you can’t find fire roasted diced tomatoes in a can, plain diced tomatoes work just fine.**This recipe makes at least 4 hearty servings. We used 3 eggs in the studio because one of our taste testers does not eat eggs. You can stretch this recipe further than 4 servings if everyone is having it with eggs and you serve this with toasted or grilled pita!***If you’re planning to enjoy this without eggs, you can skip the oven step.
Preheat oven to 350 degrees. Drizzle 3 Tbsp olive oil in a large, oven-safe skillet or oven-safe sauté pan and add 1 diced yellow onion, 1 diced red bell pepper, 2 seeded and diced jalapeño, and 5 diced ribs celery. Add 2 tsp salt, 2 Tbsp smoked paprika, 1 ½ tsp cardamom, ¼ tsp cinnamon, ¼ tsp cayenne pepper, 1 tsp oregano, 1 tsp cumin and ½ tsp black pepper.
Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
Add 4 cloves minced garlic, a 14.5 oz can of fire roasted diced tomatoes with juices, 2 Tbsp tomato paste, lemon zest from 1 lemon, 1 Tbsp lemon juice, and 2 tsp sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add 1 cup water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.
Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque. Top with black pepper and 2 Tbsp fresh parsley. Serve with toasted pita and fresh avocado (optional). Enjoy!
If you’re serving this recipe for shakshuka with eggs, break the yolk and let it ooze into the tomato sauce for maximum flavor explosion!
This white chicken chili recipe only takes about 30 minutes to make and always tastes so cozy and flavorful. Craving a quick and flavorful soup that’s high in protein? This white chicken chili recipe is one of my all-time faves. ♡ It’s made with a protein-packed mix of chicken and white beans that are simmered […]
This white chicken chili recipe only takes about 30 minutes to make and always tastes so cozy and flavorful.
Craving a quick and flavorful soup that’s high in protein? This white chicken chili recipe is one of my all-time faves. ♡
It’s made with a protein-packed mix of chicken and white beans that are simmered together in the most delicious, savory, earthy broth. And the whole recipe comes together in just 30 minutes or so, making it a fantastic option for busy weeknights!
I highly recommend shredding a rotisserie chicken here to save time, although you’re more than welcome to cook chicken breasts or thighs from scratch (or use ground chicken) if you prefer. I’ve also come to love making the broth with milk instead of cream, which still gives the soup a wonderfully velvety and creamy texture without being too heavy. And as always when making chili, don’t be shy when it comes to piling your bowl high with avocado, cheese, onions, etc — the more toppings the merrier!
This corn salsa is a delicious blend of fresh corn, crisp red onion, and bright cilantro, all tossed with a tangy lime juice and a hint of spicy jalapeño. It’s a vibrant and flavorful recipe that’s perfect for brightening up any meal or snack!
This corn salsa is a delicious blend of fresh corn, crisp red onion, and bright cilantro, all tossed with a tangy lime juice and a hint of spicy jalapeño. It’s a vibrant and flavorful recipe that’s perfect for brightening up any meal or snack!
Chilled soup?! No way! To this reaction, I say, “Yes way!” If you haven’t tried gazpacho yet, this vibrant, savory-sweet Watermelon Gazpacho is a great place to start. I love the more common tomato gazpacho, but this watermelon gazpacho is super special and celebratory of my favorite season… Summer.
What Is Gazpacho?
Gazpacho is a chilled soup made from raw blended vegetables (and sometimes fruits, too!). It is widely enjoyed across Spain and Portugal during the hot summer months since it is so cool and refreshing. It was created for everyday workin’ folks to get the most nutrition with the least amount of ingredients possible. So, as far as budget-friendly, healthy, nutrient-packed recipes go, gazpacho is certainly one you’ll want to try!
I added watermelon to mine for a bit of a twist! Watermelon is 92% water, so it makes a great lightly flavored broth that’s so sweet and refreshing.
Ingredients
Here’s what you’ll need to make watermelon gazpacho:
Sherry Vinegar: Adds tanginess to the soup. Rice wine vinegar, apple cider vinegar, or white wine vinegar make great substitutions. Use whichever you have on hand!
Olive Oil: Helps to emulsify the soup and gives it a better mouthfeel.
Salt and Pepper: Enhance the natural flavor of the soup.
Watermelon: Forms the bulk of the soup and adds sweetness.
Cucumber: Adds a refreshing and delicate flavor.
Red Bell Pepper: Adds savory flavor notes to the soup and deepens the color.
Roma Tomatoes: Add a juicy and tangy flavor with subtle acidity.
Red Onion: Adds a bit of bite to the soup.
Jalapeño: Makes this soup just a little spicy!
Fresh Herbs: Basil and parsley add a fresh herbal flavor to the soup. Mint also works.
What Else Can I Add?
This fresh and fruity watermelon gazpacho lends itself so well to extra fruits and veggies on fridge cleanout day. Other melons, like cantaloupe or honeydew, can add more bulk and sweetness. Some strawberries add a touch of sweet and sour flavor. For veggies, beets, zucchini, or summer squash are all great choices.
Storage Instructions
Store leftover watermelon gazpacho in an airtight container in the refrigerator for up to 3 days. Enjoy chilled for the best flavor.
1red bell pepper, seeded and chopped, divided$1.48
3roma tomatoes, seeded and diced, divided$0.63
1/4red onion, diced$0.30
1jalapeño, seeded and diced small$0.40
1Tbspbasil, minced$0.89
1Tbspparsley, minced$0.12
Instructions
Whisk together sherry vinegar, olive oil, salt, pepper.
Add 4.5 cups of watermelon, half a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and red onion to blender.
Blend until smooth while simultaneously streaming in the vinegar mixture.
Pour gazpacho broth into large container and stir in 4.5 cups of diced watermelon, diced cucumber, diced bell pepper, 1 seeded and diced roma tomato, seeded and small-diced jalapeno and fresh herbs.
Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.
*Rice wine vinegar, white vinegar, and apple cider vinegar make good substitutions, if needed.**¼ can be cut into messy larger chunks, it will go in the blender to make broth. The other ¼ should be diced into bite-sized pieces to stir in after blending is done. It adds lovely texture!
how to make Watermelon Gazpacho – step by step photos
Whisk together 3 Tbsp sherry vinegar, 3 Tbsp olive oil, 1/2 tsp salt, and 1/2 tsp pepper.
Add 4.5 cups of watermelon, half of a peeled and diced cucumber, half of a seeded bell pepper, 2 roma tomatoes, and 1/4 of a diced red onion to blender.
Blend until smooth while simultaneously streaming in the vinegar mixture.
Pour gazpacho broth into a large container and stir in 4.5 cups of diced watermelon, the remaining half of a peeled and diced cucumber, half of a seeded and diced bell pepper, 1 seeded and diced roma tomato, 1 seeded and brunoised jalapeno, 1 Tbsp minced fresh basil, and 1 Tbsp minced fresh parsley. Top with an extra drizzle of olive oil and a crank of salt and pepper if you’ve got it! Enjoy cold.
This refreshing watermelon gazpacho is sure to cool you off this summer!
Dips really make everything better, and this jalapeño popper dip recipe is right on target. It’s similar to the Buffalo chicken dip we did a couple months back. This time, our easy jalapeno popper dip — a spicy, cheesy Tex-Mex mix — finds a home in the middle of freakin’ delicious stuffed crust pizza dough. It’s the perfect appetizer for the big game, your next party or even your family’s Taco Tuesday. Also, I’d bet no one would blink if you served this jalapeno popper dip recipe as a main course for dinner.
I was able to get the ingredients for this delicious dip thanks to Kroger’s new online delivery service. It’s super convenient because professional drivers deliver everything in refrigerated trucks, the day after you order it. That means more time to make this cheesy dip or one of my favorite chicken wing or taco recipes to round out your meal!
Stuffed crust pizza with Spiceology’s Everything Bagel Blend meets a spicy, cheesy, bacon-y dip, and then the rest is easy appetizer history. It’s what everyone loves about jalapeño poppers, but in dip form, so it’s great to share and simple to prepare. You can make this recipe in an oven, pizza oven or directly on a hot grill.
Pizza Dough: Kroger makes things easy with premade refrigerated pizza dough, which we’ll stuff with sharp cheddar cheese and season with Everything Bagel Blend.
Dip Mix: Our jalapeño popper dip comes together with shredded Monterey Jack cheese, crispy bacon bits, BBQ seasoning, diced red onions, diced fresh jalapeños, full fat cream cheese and sliced fresh jalapenos to garnish.
How to Quickly Soften Cream Cheese
Forgot to take the cream cheese out of the fridge in time? Because we’ve all been there. The easiest way to get softened cream cheese for a recipe like this jalapeño popper dip is to leave it at room temperature on the counter for 30 minutes to an hour. But, there are other ways to get it ready in a pinch. My favorite is to submerge the sealed cream cheese packet in a large bowl of warm water for about 10 minutes. You can also use the microwave, though it’s a bit riskier since you might melt the cheese. First, unwrap the cream cheese from its foil wrapper. Then, put it on a microwave-safe plate and microwave the block in 10-second bursts until you reach your desired softness.
This great dip is going to be the star of the party. Grab your skillet, fire up your grill or oven and we’ll get cooking.
The Pizza Dough
First, preheat your grill or oven to 400 degrees Fahrenheit for indirect cooking. Once you’ve done that, take your pizza dough and divide it into 3″x3″ segments. Then, add a cube of soft cheddar cheese to the dough and roll into a ball. Repeat this until you have 18-20 balls.
Then, grease your skillet and line the outside with the dough balls. Add your 2 packets of cream cheese to the middle of the skillet.
The Dip
Place your skillet in the smoker for 15 minutes, making sure to rotate it every 5 minutes for even cooking. After that, pull the skillet out of the smoker and combine cream cheese with 1/2 cup of shredded Monterey Jack cheese, 1.5 tablespoons of chopped bacon bits, 1.5 tablespoons of BBQ seasoning, 1 tablespoon of diced red onions and 1 tablespoon of diced jalapeno peppers.
Once you’ve mixed that cheesy base together thoroughly, top the cream cheese mixture with the remaining 1/2 cup of cheese, 1.5 tablespoons of chopped bacon bits, 1.5 tablespoons of BBQ seasoning, 1 tablespoon of diced red onions and 1 tablespoon of diced jalapeños.
The Seasoning
Mix together 1 tablespoon of melted butter, 1 fresh egg and 1 tablespoon of water. This is your egg wash, which will help the pizza dough bake up golden brown. Brush the top of the dough balls with the egg wash, then season it all over with 1.5 tablespoons of Everything Bagel Blend.
Finishing the Jalapeño Popper Dip
Place the skillet back in the smoker or oven to cook for 15 more minutes at 400 degrees F. Make sure to rotate the skillet around every 5 minutes for even cooking. Once the dough is cooked through and golden brown, pull out the skillet and let this perfect dip cool for 5-10 minutes. Garnish the top of the dip with chopped chives and sliced jalapeños and enjoy!
What to Serve with Jalapeño Popper Dip
Tortilla chips or pita chips are the perfect dipping implements (or diplements, as I like to call them) for this spicy dip. It’s a delicious appetizer for chicken wings or chicken legs, or even your favorite taco recipe. I also think this jalapeño popper dip plus my honey fire BBQ wings would make for an off-the-charts meal.
Leftovers and Reheating
For any leftover dip, place it in an airtight container in the fridge for 3-5 days. When you’re ready to eat, reheat on a medium-high heat grill or in a 350-degree oven, in a baking dish or the original skillet covered with aluminum foil, for about 10-15 minutes.
What’s the best way to keep this dip from getting too spicy?
You can easily adjust the amount of jalapenos, depending on how you feel about spicy food. If you want just a little bit of heat, you can halve the amount of diced jalapeños inside the dip. An equally good option is to skip the sliced jalapeño peppers in the garnish.
Can I use different cheeses?
I’d stick with cream cheese for the base of the dip, since something like Greek yogurt might separate and curdle and ruin it. But, you could use sharp cheddar cheese instead of Monterey Jack inside the dip, and something like mozzarella or pepper Jack in the stuffed crust.
Where can I learn more about Kroger delivery?
Kroger makes it super easy to get all the ingredients you need, delivered right to your doorstep. Check out this link for more info!
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Jalapeño popper dip is a spicy, cheesy appetizer — right in the middle of stuffed pizza crust — that's perfect for your next party.
Course Appetizer
Cuisine American
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 4people
Calories 721kcal
Author Derek Wolf
Ingredients
Dough:
16ozPizza Dough
2cupsCubed Soft White Cheddar Cheese
1.5tbspEverything Bagel Rub
1tbspMelted Butter
1Fresh Egg
1tbspWater
Jalapeno Popper Mix:
1cupShredded Jack Cheese
3tbspChopped Bacon Bits
3tbspBBQ Seasoning
2tbspDiced Red Onions
2tbspDiced Jalapeños
2packets Cream Cheese
Sliced Jalapeñosgarnish
Instructions
Preheat your grill or oven to 400F for indirect cooking.
Take your pizza dough and divide into 3”x3” segments. Add a cube of soft cheddar cheese to the dough and roll into a ball. Repeat this until you have 18-20 balls. Next, take a greased skillet and line the outside with the dough balls. Add to the middle your cream cheese.
Place the skillet in the smoker to cook for 15 minutes at 400F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
Pull the skillet out and add half of the cheese, bacon bits, bbq rub, red onions and diced jalapenos. Mix together thoroughly. Finally, top the sauce with the rest of your cheese, bacon bits, bbq rub, red onions and diced jalapenos.
Mix together the water, egg and melted butter. Brush the top of the dough with the egg wash and season with everything bagel seasoning.
Place the skillet in the oven to cook for 15 more minutes at 400F. Make sure to rotate the skillet around every 5 minutes to get even cooking.
Once the dough is cooked through and browned, pull out the skillet and let cool for 5-10 minutes. Garnish with chopped chives and enjoy!
Notes
How to Quickly Soften Cream CheeseForgot to take the cream cheese out of the fridge in time? We’ve all been there. The easiest way to get softened cream cheese for a recipe like this jalapeño popper dip is to leave it at room temperature on the counter for 30 minutes to an hour. But, there are other ways to get it ready in a pinch. My favorite is to submerge the sealed cream cheese packet in a large bowl of warm water for about 10 minutes. You can also use the microwave, though it’s a bit riskier since you might melt the cheese. First, unwrap the cream cheese from its foil wrapper. Then, put it on a microwave-safe plate and microwave the block in 10-second bursts until you reach your desired softness.
Jalapeño Cheddar Cornbread is a delicious and flavorful twist on traditional cornbread. It’s easy to make and SO much better than boxed Jiffy cornbread. It has a golden crust, with a slightly crisp exterior, while the inside is soft and tender. The heat from the jalapeños complements the creaminess of the cheese, creating a delightful… 
There's more room to play with flavors and textures! 
