On the second day of Christmas I began plans for next year…
Peppers are a poppin’–to spread some holiday cheer.
Although I have claimed this year was the year of the skunk because of Bell’s chance encounter with one early last fall, I could also claim that this year was the year of the pepper. After harvesting more than 1,000 peppers from the garden starting in July, and not picking the last until early November, I’d have to say my pepper crop was a success.
Last spring I planted approximately 35 szegedi, white cloud, and Romanian bell pepper plants, 6 yellow and green bells, and two jalapenos. At least 95% of the peppers I harvested came from the Romanian and szegedi, which was my hope. I canned nearly all of those. The other types were for eating and just a little freezing.
In 2014 I harvested more than 200 jalapeno’s just from two plants and never thought I need to plant them again. Now, however, I can’t wait to plant at least 10 jalapeno’s this spring so I can prepare and freeze the absolute best jalapeno poppers I’ve ever tasted.
For years we have enjoyed the occasional treat of store-bought frozen poppers. I didn’t buy them very often because we try to stay away from processed food as much as possible. The thought of making them myself, however, seemed unrealistic. All I imagined was dropping a cheese filled pepper half, dipped in bread crumbs into my deep fryer and ending up with a pile of goo burning at the bottom.
Experience is a wonderful thing. With all the cooking and experimenting I’ve been doing these past couple of years, I finally felt confident enough to give making my own poppers a try. With experience comes “tricks of the trade” and to make perfect poppers, there is definitely a trick!
I bought a small container of jalapeno peppers, made sure I had enough time to complete the project because doing this right was not going to be short and sweet, and then set to work. The results…perfectly fried poppers pulled from the deep fryer. For the recipe and step-by-step instructions, visit Simply Grateful Cooking Homemade Jalapeno Poppers.
After I was sure that the process and recipe were right, I gave some thought as to how I was going to utilize this recipe next summer. I decided to try freezing a few of the poppers two different ways to see how they would hold up.
First I froze one before I cooked it. The only glitch in doing this I could see was whether or not it would cook through before it browned too much. No problem. It took between 3 and 4 minutes to turn golden brown and the cheese was melted and hot.
The next test was to freeze a deep fried popper and then reheat it. Reheating could be done in two ways: microwave or oven. Both methods worked fine. The microwaved popper heated up faster, but was not as crispy as the oven heated popper, but either way worked great. I microwaved the frozen popper for 1 minute and then 25 second intervals until it was hot and baked the frozen poppers in a 350 oven for 10-12 minutes.
Success! So come this summer I have a new project and a plan. I’m going to plant at least 10 jalapeno pepper plants and hope to harvest 100’s of peppers. I’ll clean, fill, bread, fry, and freeze at least half of them, and then clean, fill, bread, and freeze uncooked the rest. This way I’ll have poppers the kids and Hubby can reheat whenever they want, and I’ll have fresh ones to deep fry next year for holiday entertaining.
What a great way to spend the second day of Christmas – in the kitchen, making something everyone loves, and getting a jump start on my garden plans for the coming spring, and for this I am – Simply Grateful.