Jen’s Air-Fried Bacon-Wrapped Chicken and Cheese Stuffed Jalapeño Poppers

My kids’ school has a night called mini-school when they walk the parents through the kids’ schedules, the teachers talk about the curriculum, and contact info is exchanged. It goes for a few hours right when dinner would be. That’s our excuse night to grab Little Caesars for the kids and go out for a beer and hors d’oeuvres dinner after the meeting. Nice. On the last one, we popped over to a little place down the street called the Drunken Donkey. They have a great beer selection, every sports broadcast you’d wanna see, games, and beer-based munchies. Perfect. We ordered Bacon Thingies, poppers stuffed with chicken and cheese, and wrapped in bacon over shredded iceberg lettuce with a ranch drizzle. They were fantastic.

The Final Four’s coming up. I thought this would be the perfect excuse to bust out the air fryer and try to make some bacon thingies. It worked beautifully, so I thought I’d share. My youngest doesn’t like jalapeños too much, so I stuff a few mini bell peppers for her, and she adored those. I’m rocking an extra large Philips with a shelf, so I can fit 16. You can set the peppers in yours ahead of time to see how many you can fit.

If you love them, please come find me again! 😀


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Jen’s raclettes. Cheesy, melty, oozy deliciousness, and the most relaxing party you can host. Yeah.

I put 5 miles on my sneakers on most days. Yesterday was 9 because it was so nice out. I started in a winter coat this morning, and pretty quickly tied it around my waist because it was t-shirt comfy outside. I’m down in Texas, loving the spring blossoms everywhere, but feeling pretty guilty about all this sunshine when I see my buddies up north posting pics of snowy windows, and having one more cup of coffee before grabbing their shovels. Brrrrr! I grew up in Wisconsin, and lived most of my adult life in New York, so I remember big old banks of snow all too well. So this post is for my friends in the frozen tundra. A peace offering for all my flowery posts.

chefThere used to be a show on Public Television called Chef. Oh, it was great! Lenny Henry played Chef Gareth Blackstock. In a few episodes, Chef sets up meetings with illegal fill-in-the-blank suppliers in the woods in the British countryside. He’s always the most wonderful blend of absolute nervousness and excitement. Awesome. When those Facebook quizzes come out asking if a friend ever saw you in the back of a police car, what would it be for, my friends would tell you it would involve cheese. My husband knows that it would be the height of romance if he could arrange a questionable cheese transaction in England for me. Holiday made.


Continue reading “Jen’s raclettes. Cheesy, melty, oozy deliciousness, and the most relaxing party you can host. Yeah.”

Jen’s Fruity Ice Cream-y Jell-o.

Jell-o. It’s not a guilty pleasure. I love the stuff. About 20 years ago, I found out you could use softened ice cream in place of half the water, just like you would whipped topping. Oh baby! That’s some delicious stuff! Still not convinced you should try this retro gold?! Okay, let this play out in Justin Timberlake’s voice in your head, “I’m bringin’ jell-o back. Yeah.” Yeah, I know. I’ll see you in jell-o town!

I love making the jell-o right in little parfait cups, but you can use a big bowl if you’d like. Glass is so much more fun so that you can see the layers from the side. Here are a few of my fruity faves…

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Jen’s Barbecue Smoked Brisket Nachos

I love barbecue smoked brisket. Every time I make one, I chop up some of the leftovers and put them into little bags in the freezer to make magic with later. Smoked Barbecue Brisket Nachos. So good. I might like these even better than the sliced brisket dinner the night I smoke it. It’s pretty close. Here’s my smoked barbecue brisket recipe if you need that.

If you love it, please come find me again, or hit that follow button! 😀


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Jen’s Barbecue Smoked Brisket and Chile Lime Corn

We moved to Texas about 10 years ago, and fell in love with some of its iconic foods: queso, kolaches, migas, sweet tea, and smoked brisket. Oh baby, that’s good brisket! I read all the books. No, that’s not an exaggeration. I like to tackle things nerd-on. And I practiced, just making one little modification each time til I got my perfect brisket.

Give it a try! If you love it, come find me again! 😀


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