Three years ago, I wrote about planting my first vegetable garden
. Since then, I’ve gotten more skilled at what I’m doing and I’ve been surprisingly successful in growing a few things, including peppers. (And a total failure in growing others like strawberries – but that’s okay, it’s a learning process!) I had so many long hot peppers and green peppers this year I thought about canning, but I’m too lazy and don’t have time. I’ve made stuffed peppers
before – but these peppers were almost too small for that.
My friend came to the rescue and suggested I make a jalapeno cheddar bread. She had made one from a recipe she found on Pinterest. I didn’t have any jalapenos but had other hot peppers, so I just chopped them up and threw them in. The result was an highly addictive, spicy, cheesy loaf of biscuit-like bread. (If you like the cheddar bay biscuits from Red Lobster
, then you’re going to love this easy to make biscuit bread.)
Just remember to please, please, please wear gloves if you are handling hot peppers. You may not think that they’re hot but I’m telling you – they are dangerous! The oils from the peppers can sink into your skin and burn you when you least expect it (even the next day – I’ve learned from experience!)
Fairytale Cheddar Pepper Biscuit Bread
Yields 1 loaf.
2 cups all-purpose flour
2 tsp sugar
1 tbs baking powder
1 tsp freshly ground black pepper
1/2 tsp salt
1 1/2 cups shredded cheddar cheese
1 cup milk (I used 1%)
1/3 cup canola oil
3-5 hot peppers, seeded and diced (I used the hot peppers from my hard)
1 large or 2 small green or red peppers, diced
Preheat oven to 375 degrees. Spray a loaf pan with non-stick cooking spray.
Combine the dry ingredients in a large bowl (flour, sugar, baking powder, pepper, salt and cheese) and mix together with a wooden spoon. Make a well in the center of the dry ingredients.
Combine the wet ingredients in a separate small bowl. Poor into the well of the dry ingredients. Lightly stir together until well blended. Pour into loaf pan. Bake in the oven for 40-45 minutes. Remove from oven and let cool for a few minutes. Use a knife to take the loaf out of the pan. Serve immediately, or let cool completely before covering to retain the crispness.
I also made a spicy pepper soup I adopted from a Cooking Light recipe for poblano and corn soup. I adopted it to use my own mix of peppers and this is the result. Be warned, this is SPICY and not for the faint of heart.
Fairytale Hot Pepper and Corn Soup
Adopted from Cooking Light
1 bag of frozen corn
2 cups of 1% milk
4 hot peppers, seeded and diced
1 cup of chopped onion
3/4 tsp salt
1 cup of reduced fat shredded cheddar cheese
Place the onion and chopped peppers in a microwave safe bowl and cover. Microwave on high for 4 minutes. Add to a dutch oven with the corn and milk. Bring mixture to a boil over medium heat. Using a hand immersion blender to puree the whole soup. Add in 1/2 cup of cheese and salt and stir until blended. Serve with remaining cheddar cheese sprinkled on top. Also good with crumbled tortilla chips on top.