Last month during my visit to my daughter and her family in Georgia there was an epic snowstorm in the East Coast. My grandson, Devon, requested I make him some “Sinigang”. I was surprised that he even knew what it was, but it seems that one of their friends makes it. Of course I said yes, after all that’s what Nanas do, cook for the grandkids! This Shrimp Sour Soup is the perfect comfort food for cold rainy (or snowy) days!
This was one of my favorite childhood dishes and I was happy to find out that my grandchildren love it too. Like many Filipino dishes this soup is very easy to prepare. Traditionally my grandmothers used tamarind (sampaloc) or the small Filipino limes called “Calamansi” to make the soup sour. These days it’s so much easier, you can buy the powdered soup base at most Asian markets or even order it on Amazon! (Affiliate Link)
This dish is typically eaten with steamed white rice with a side of “Patis“, Filipino fish sauce also available at Asian markets and on Amazon. It can be made with fish, shrimp, or meat with assorted vegetables like spinach, radish, eggplant, tomatoes, onions, or string beans. This time I made it with shrimp, spinach, radish, tomatoes, onions, and jalapeno pepper. I like to add the pepper to give it a bit of spice, we all love spicy things in our family.
In most Filipino households this shrimp soup is made with whole shrimps, meaning shrimps with shells and heads on. I’m not a big fan of shrimp heads so I use shrimps with shells on. You can also use prawns if you have any handy.
I’m exhausted! Christmas was pretty stressful this year. With unexpected guests, online orders not arriving, and damaged gifts, things got pretty crazy the last week. But I’ve got one more event before I can finally put this year’s holiday season to bed, New Year’s Eve!
After all the cooking, baking, and crafting I’ve done this month the last thing I want to do is cook some more. But cook I must so I’m thinking quick and easy.
Here’s a yummy recipe I got from my daughter, Jenny, Jalapeno Poppers! She made it for her New Years Eve party last year and her guests loved them.
I know you’re thinking fried and battered, yes that’s yummy, but who wants to stand in front of the stove deep frying a bunch of peppers. These poppers aren’t fried, they’re baked! Jenny stuffed hers with a cream cheese mixture, I tweeked it a bit to make it simpler using just 3 ingredients. I tried it out for some unexpected guests this Christmas and they loved them. You can make these poppers in less than an hour, best of all they are delicious!
You can even prep them hours before your party, store them covered in the fridge, and pop them in the oven half an hour before guests arrive.
They would make a spicy addition to any buffet table or tea party!
Pre-heat oven 400 degrees
6 Jalapeno peppers – cut in half lengthwise with seeds removed
4 Mozzarella Sticks – cut in thirds crosswise
2 cans refrigerated crescent rolls – you will use 12 triangles and have 4 extra triangles to seal each popper
1. Dry peppers and place 1 piece of cheese in each half.
2. Roll each pepper half in a dough triangle. Be sure you cover the entire pepper and seal the ends and seams. Use pieces of extra dough triangles to patch up any holes and seal.
3. Place poppers on parchment covered baking sheet and bake for 15-20 minutes or until golden brown.
4. Serve warm.
These poppers are baked not fried! They are so simple to make and best of all are super yummy!
Dry peppers and place 1 piece of cheese in each half.
Roll each pepper half in a dough triangle. Be sure you cover the entire pepper and seal the ends and seams. Use pieces of extra dough triangles to patch up any holes and seal.
Place poppers on parchment covered baking sheet and bake for 15-20 minutes or until golden brown.
Each can of crescent dough has 8 triangles, you will only need 12 triangles, unless you want to make more peppers. I use the extra triangles to "patch" and seal the peppers I rolled in the other triangles. You need to make sure the peppers are completely sealed in the dough so that the cheese doesn't seep out while baking.