(Family Features) Looking for a way to kick up the flavor for your game-day party? Tailgating by the stadium or watching on a big screen, you can add great taste to the menu with a versatile cheese such as Jarlsberg.
Great for snacking, sandwiches and cooking, this popular cheese has a mellow, nutty flavor, a creamy, buttery texture and melts beautifully. You can find it in wedges, random-weight pieces and convenient slices.
Jarlsberg can be a tasty part of any tailgate experience - try some of these ideas to score big with your guests:
* Super Sliders: Mini beef, turkey or bison burgers topped with sliced Jarlsberg (or Jarlsberg Lite).
* Deep Fried Cheese Sticks: Creamy goodness battered and fried; take their flavor up a notch with marinara or spicy barbecue sauce for dipping.
* Ham & Cheese Calzones: Salty, smoky ham and gooey melted Jarlsberg all wrapped up in a munch-and-carry pastry.
* Kickin' Kebabs: Skewer great taste by alternating cheese cubes with pickled vegetables and chunks of cured ham or smoked sausage.
This recipe for Cheese Stuffed Jalapeño Peppers is an easy way to bring some heat to the game - they can be made ahead of time, then just popped onto the grill or under the broiler to be ready before the next time out.
For more recipes with big flavor, visit www.jarlsberg.com/us.
Cheese Stuffed Jalapeño Peppers
Makes 16 appetizers
- 16 pickled jalapeño peppers, rinsed and drained
- 2 4-ounce logs fresh goat cheese
- 1 cup grated Jarlsberg cheese
- 1/2 cup grated Manchego cheese*
- 1/4 cup diced green onion (scallions)
- Dash of hot sauce
- Cilantro leaves
- Optional garnish: pickled mini hot red pepper
- Using small sharp knife, cut slit down one side of each pepper. Leave stem intact and remove seeds and veins. In bowl, mash goat cheese with Jarlsberg, Manchego, onion and hot sauce. Divide among peppers, stuffing each generously. Refrigerate. (Recipe can be made ahead to this point.)
- Arrange peppers in heavy aluminum foil packet. Grill 8 - 10 minutes until cheese begins to melt. Garnish with cilantro and, if desired, hot red peppers.
*If you can't find Manchego, use 1-1/2 cups Jarlsberg cheese.
(Family Features) Chilly nights are the perfect time to pull out your favorite soup or stew recipe. Settle down with a blanket while a big pot of chili simmers on the stove. Warm, hearty and flavorful, chili is a classic comfort food, and it’s easy to customize with your favorite flavor combinations. Whether you prefer it spicy or mild, with or without beans, you can develop your own signature style.
For chili connoisseurs, ground beef is usually the go-to meat, but try a new take on an old favorite by adding ground duck to your chili for something creative. Duck has the robust, red-meat texture of beef but with the lean nutritional benefits of other poultry. Farm-raised white Pekin duck has less saturated fat than beef and a mild flavor that's not considered gamey. Plus, it’s versatile and complements a variety of dishes.
Substitute duck in your favorite version of chili or try this Duck Chili. Like many chili recipes, this one tastes even better the next day, making it a great dish to make ahead of time and reheat when needed.
Find other duck recipes and more information about cooking with duck at mapleleaffarms.com.
- 2 tablespoons Maple Leaf Farms Rendered Duck Fat, divided
- 2 pounds Maple Leaf Farms All Natural Ground Duck
- 1 teaspoon salt, plus additional, to taste
- pepper, to taste
- 3 tablespoons ground cumin, divided
- 1 large red onion, chopped
- 4 garlic cloves, minced
- 2 jalapeno peppers, minced (remove seeds to reduce heat, if desired)
- 2 red bell peppers, cored and chopped
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon cayenne pepper
- 24 ounces dark beer
- 2 cups chicken stock
- 6 ounces tomato paste
- 28 ounces canned tomatoes
- 24 ounces canned great northern beans, drained
- 8 ounces canned whole kernel corn, drained
- hot sauce, to taste
- sour cream (optional)
- shredded cheese (optional)
- chopped scallions (optional)
- fresh cilantro, rough chopped (optional)
- In large pot over medium-high heat, heat 1 tablespoon duck fat. Add ground duck; sprinkle with salt and pepper, to taste, and 1 tablespoon cumin.
- Cook meat until just slightly browned, stirring occasionally to break into small pieces. Remove duck from pot and set aside.
- Return pot to medium-high burner and add remaining duck fat. Add onion, garlic, jalapenos and red peppers to pot and saute 3 minutes, stirring so garlic doesn't burn. Stir in chili powder, oregano, cayenne pepper, 1 teaspoon salt and remaining cumin. Saute 2 minutes, stirring frequently.
- Add beer and stock to pot. Stir, scraping up bits from bottom of pot. Add tomato paste and mix well. Add tomatoes and duck then bring to boil. Reduce heat and simmer, covered, 1 hour.
- Stir in beans, corn and hot sauce. Cook uncovered 30 minutes, or until chili is thick.
- Serve in bowls with optional toppings: sour cream, cheese, scallions and cilantro.
Note: Vegetable oil can be substituted for duck fat.
Source: Maple Leaf Farms