Need a Jolly? Not much space? NO PROBLEM!

mrgrowguy

mrgrowguy

Need a pepper, pick a pepper
 
I posted something about this when I first put the jalapeno there, but I can't find that thread.
 
So here it is.
 
Before
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And today after some well thought out trimming and a few changes in wire... Though the peppers really do the weighing down for me now.
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Fresh jalapenos all winter long (in so cal)
 
 
 
...
 
I took a few of the peppers from the plant a few days ago and made some meat logs for the office's Thanksgiving potluck...
 
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Here is the link that I got the recipe from. I just use fresh jalapenos instead (duh, pepper head...) and I use flat beef instead of the pork. I have used both, but I like the beef way better. I used a half stick of cream cheese per log this time. Last time the third stick just didn't feel like enough. Also, very important, cut once cooled.
 
Super delicious! I brought them to work twice now and each time two full logs are gone in under 5 minutes!
 
 
http://www.porktenderloin.org/bacon-wrapped-pork-tenderloin-stuffed-with-jalapenos-and-cream-cheese/
 
Here is how the recipe above's turned out with the tenderloin and the pickled jalapenos (I was too busy to get picks of mine once cut):
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