Mallorie Owenslifestyle blog: healthy recipes, family travel guides, non toxic beauty tips and tricks, and homeschool activities.
Every year on Halloween, Dave and I make this chili. We started our first year of marriage, when my Mom sent us a Halloween care package to Maryland. It was so good we've continued the tradition every year. It changes a bit year to year. The "meat" can vary depending on what sounds good or what we have on hand, and the spices always change a bit depending on our tastes that night.
Here's the base that we always follow...
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Dave and I have talked about making jalapeño poppers with a twist, by adding a bit of fish with the cream cheese filling, for what seems like forever. We started talking about it again recently, and our trip to Twin Lakes Cafe inspired us to use tempura as the batter. That way, the poppers would be lighter than the usual deep fried and greasy jalapeños with the thick breading.
These turned out exactly how we wanted, and even better than we imagined. Dave says the only way to cook these is with the one you love, a glass of wine in hand, and a bit of music blaring so you can dance while you cook. And that's exactly what we did...
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