It is hard to believe I have not created one post on my blog in over three years. A lot has happened in that time. I visited Yosemite National Park with my aunt and uncle in 2016. In 2017 my dog Buddy got a little brother. I don’t know his breed, Toby was given to me by someone who didn’t know what he was. He looks like Disney’s Tramp, but the artist that created Tramp was drawing her version of a mutt so that is no help. My mother passed away and I got married in 2018. I have read well over 200 books. And I have cooked a lot.
My husband is latino and I am caucasion as evidenced above. We have two very different cultures at work in our home. This is obvious in our cooking. I love italian food and he loves spicy comfort food. I had plenty of spices on hand when we married so our kitchen works well for both of us. But anything I serve without extra heat I have to make sure he has some sort of hot pepper, whether it’s a spice or sauce, to put on his food. I rarely make anything anymore that I haven’t adjusted to a spicy version unless I am cooking solely for myself.
Some things never change. My Bacon Wrapped Chicken Stuffed with Cream Cheese and Jalapenos post is still the most popular thing I have ever shared. I feel the need to update that post since I now grill the peppers and I often marinate the stuffed chicken in spicy cajun marinade. I was living in Louisiana 9 years ago and there was a meat market that made them. They were so delicious. I can’t say I make them exactly the same because I had to make them based on something prepped by others. But they taste the same to me. It is a simple stuffed chicken. You can vary the type of bacon used. Some times I use hickory smoked and other times I will use Applewood. You can also vary the seasoning on the outside. Some people like simple black pepper. I like to make the stuffed chicken a day ahead and marinate in a vaccum sealed bag in the refrigerator.
Here’s to a brand new year and a brand newlywed life.