Fathers Day Breakfast and Lunch

[Barb D]

The reason I'm cooking outside at 7:30 am is this.

For Rich’s Father’s Day breakfast I did baked Eggs Florentine on the performer. Using the CIS I added ham slices, creamed spinach, eggs, pepper, nutmeg, shredded Mexican cheese cooked indirect for about 15 to 20 minutes at 375. Simple but oh so good.

Lunch we decided on appetizer’s my Sour Cream and Onion Jalapeno poppers with sour cream and onion potato chips which were delicious.

Dinner is next which we will enjoy doing together.

Thanks for looking and hope all you dads had a great day.

 

[JRAiona]

Good looking stuff there Barb.

 

[Craig Alumbaugh]

That all looks real delicious Barb

 

[James Lake]

Don't spoil that man.

 

[Cliff Bartlett]

Great looking breakfast Barb! Supposed to be 115 here by Friday.

 

[Angie H.]

Looks great Barb. The poppers with the sour cream chips look awesome.

 

[Kurt]

So far so good

 

[ChuckO]

WOW, 95 degrees at 7:00AM *YIKES*

Excellent cook Barb, those poppers look fantastic, what's the formula for your "Sour Cream and Onion Jalapeno poppers with sour cream and onion potato chips?" It looks like a must do

Stay cool

 

[Dave from Denver]

wow, great idea on the poppers!

 

[Barb D]

Recipe for the Sour Cream and Onion Jalapeno Poppers
2 Tbsp. vegetable oil
1 onion finely chopped
Kosher salt and freshly ground pepper
½ cup sour cream
1 container of Philadelphia cream cheese with chives and onion
1 cup shredded mozzarella cheese
2 Tbsp. chopped fresh chives
3 Tbsp. chopped red bell pepper
¼- tsp. onion powder
12 medium jalapeno peppers, halved lengthwise. (I take the seeds and membrane out)
8 cups sour cream and onion potato chips (about 7 ounces)
Cooking spray
1 cup all- purpose flour
3 large eggs
1 ½ tsp. paprika

Preheat grill to 350. Heat the vegetable oil in a medium skillet over medium high heat. Add the onion, bell pepper and season with salt and pepper: cook, stirring occasionally, until softened and golden, 8-10 minutes. Transfer the onion to a bowl and add the sour cream, cheese spread, mozzarella, chives, onion powder and ½ tsp. pepper. Stir to combine; season with salt.
Spread about 1 Tbsp. cheese mixture or little more depending on size of peppers into each half. Put the potato chips in a large resealable plastic bag and crush with a rolling pin or make coarse crumbs.
Whisk the flour and ¾ tsp salt in a shallow bowl. Whisk the eggs in another shallow bowl. Combine the crushed chips with the paprika in a third bowl. Dredge each stuffed jalapeno in the flour, turning to coat, then dip in the egg mixture and coat with the potato chips, pressing to adhere. Place on the grill indirect heat for about 35minutes.
You can adjust the amount of things depending on the number of peppers you are doing.
Also the cheese spread is great on crackers also if you have any left over.
They are delicious and you can’t just eat one either. Enjoy everyone.

 

[russ olin]

Fathers day breakfast looks just perfect Barb, I don't blame you for cookin' outside.
It's warmed up here too. 91 Sunday & Monday.