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Best Ever Jalapeno Poppers

Reviewed: Jul. 4, 2012
Maybe I'm in error here. While I did blanch my peppers for two minutes, that shouldn't have made the breading fall off! I waited well over ten minutes between each coat, did the flour once and the bread crumbs twice. Just pulled these guys out of the fryer and their breading is just flaking right off. The flavor is also a little mild for me, despite having used both cheddar and monterey jack, and oodles more bacon. However, I did find that using a ziplock bag to pipe the cheese mixture into the peppers made that part a snap.
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Cranberry Chipotle Meatballs

Reviewed: Feb. 16, 2012
This sauce has a wonderful and unique flavor. I expected it to be more "holiday" tasting because of the cranberry sauce, but it's definitely a year-round dish. (Not that cranberry sauce isn't wonderful any time of year.) I used homemade meatballs I had frozen, two chipotles and two tsp. of the adobo sauce. I also neglected to drain the pineapple. It is -very- spicy. My boyfriend, who generally isn't a spicy food kind of guy, has declared it his new favorite dish. Oddly enough, I think I'd prefer it as written--one chili--next time. Having read the reviews, it seemed as though some people were mistakenly adding the whole can, so I thought two peppers wouldn't be pushing it. It is. Wonderful flavor all around, though, despite my error in judgment! Also, I served it over plain white rice, making it a main dish instead of an appetizer. I suspect the pineapple juice contributed, as it definitely gave the dish a liberal amount of "sauce." It worked out really well. Definitely a keeper.
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