Quick Pickled Jalapenos

Quick Pickled Jalapenos

Hello my favorite blog readers 🙂
So if you have been following my blog for any amount of time you know that I absolutely LOVE LOVE LOVE spicy food. Seriously sometimes I cause myself pain for the love of spicy food. This was one of those times. My mom has a ginormous garden and also some friends who also have ginormous gardens, long story short, I went home one time and she asked if I wanted some of their home grown organic jalapenos.
Um duh yes I do.
Fast forward she gives me a bag of about 100. Not lying. Fast forward more- I wanted to just dice some and throw in the freezer to use for recipes and various things throughout the year but I also wanted to try this at home pickling recipe. I love pickled jalapenos but sometimes they are so mushy and sort of gross and not that spicy.
Ok soooooooo not to sound pompous but I don’t really think that jalapenos are that spicy. Sometimes you get a spicy one but more often than not, they’re just sort of a warm heat in your mouth. Anyway, I never use gloves or anything when I cut them up normally because I just wash my hands when I’m done and go on my merry way. I’m sure you can tell where this story might be going- I’ll get to the point.
HOLY SHIT. The peppers my mom gave me were soooo effing hot. Mind you I didn’t even cut them all my hand. (I washed, cut the tops off and cut in half lengthwise and then diced with this bad boy) well after about 5 (of the 100) I’m like whoa- I am having a hard time breathing. I started coughing and my eyes burned. I licked one of the peppers and hot damn my mouth was on fire. Well I couldn’t just stop in the middle so I kept going.
I had to take approximately 10 breaks to cough/ gag/drool/die in the sink, literally my mouth and eyes had saliva and tears flowing out of them at a rate beyond my control. Then to top this all off, my hands started throbbing. Like on FIRE. Especially my finger tips and cuticle areas. Seriously, my anxiety brain had thoughts of paralysis running through my mind and they were getting swollen and hurt so bad I could barely bend my fingers. You think I’m being dramatic. I am not. Swear on my life.
Anyway- I’m crazy and apparently a masochist so I finished all the peppers, cleaned up, washed everything twice, washed my hands like 50958209348 times and put ice on my hands. Ok. How fun was that?!?
Ahhhhh, next day,  I wake up and start getting ready for work, doing my makeup, get something in my eye, use my finger get said thing out of my eye, ruin all my makeup because my eye starts burning and watering like cray cray again………….. I mean jesus. I called my mom asking her what she was trying to do to me with these killer psycho jalapenos. She said they mayyy have cross pollinated with some hotter ones…… perf.
Anyway, after about 3 days my hands returned to normal and I was able to touch my face without breaking out in tears.
You’re probably thinking “this story is supposed to make me want to make these freaking peppers?!”….. um yes. Yes, it is. These babies are soooo freaking good. Crisp and spicy (as the story above eludes to 🙂 ) and not full of any chemicals that you’ll get in the store bought kinds. The story’s main point was to make you laugh and also caution you don’t by lethal grade jalapenos and if you do, wear a HAZMAT suit or at the very least gloves and possibly goggles too 🙂
You need to try these- but be careful!
3/4 cup water
3/4 cup white vinegar
3 T white sugar
1 T kosher salt
1 clove garlic, crushed or chopped
1/2 tsp oregano
15-20 jalapeno peppers, sliced into rings
1.  Combine water, vinegar, sugar, kosher salt, garlic, and oregano in a saucepan over high heat.  Bring to a boil, stir in jalapeno peppers and remove from heat.  Let cool for 10 minutes or longer.
2.  Pack peppers into jars using gloves or tongs, cover with vinegar mixture, cover, and refrigerate until ready to eat!
I love these. And so fast and simple. This is 100%, without a doubt, one of those things that I will no longer buy store bought versions of. There is no comparison taste and texture wise. I’ll just be more cautious with prep next time!
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Red Gold Tomato Giveaway



This is just a friendly reminder to sign up for Eat Laugh Craft’s first giveaway!!! I will be picking the winner in 2 DAYS!! So make sure to enter asap!

Check out the post from last week, Turkey Pumpkin Chili for details on what is in the giveaway and how to enter! (scroll to bottom of post).

Thanks and good luck!!



Goat Cheese, Sausage, and Arugula Stuffed Peppers

Goat Cheese, Sausage, and Arugula Stuffed Peppers


Wowza you guys. This recipe is sooooo freaking good. simple. delicious. fresh. healthy. did I already say delicious? Because it is.

It probably doesn’t hurt that I am OBSESSED with Arugula. Something about that taste just gets my every time. Spicy. Nutty. A tiny bit bitter. Loveeee it.

This dish does a great job highlighting those flavors. And it has goat cheese. So, what’s not to like?


3 medium bell peppers of any color, halved lengthwise, seeds and ribs removed
2 teaspoons olive oil
4 links sausage of your choice, casings removed (I used spicy italian)
1 onion, diced
4 ounces goat cheese, softened or just buy the pre-crumbled stuff
2 large handfuls of arugula (about 1½ ounces) *Rocket for all you non USA folks 🙂
Salt, pepper and/or red pepper flakes, to taste
1/4 cup  freshly grated Parmesan (or mozzarella)


Turn on oven to 400º. Place the prepped peppers in a baking dish and set aside.

Heat olive oil in a medium skillet set over medium-high heat. Add the sausage and cook until it browns, crumbling with a wooden spoon as it cooks. Drain the sausage and return to heat. Add the onion and cook until softened. Reduce heat to low and stir in the arugula and goat cheese until the cheese has melted and the arugula is wilted. Taste and add salt, pepper and red pepper flakes.

Spoon the filling into the peppers and sprinkle each half with Parmesan. Bake for 12-15 minutes, until the peppers have softened slightly. Hit with the broiler for about a minute to get the golden cheese on top and serve!


I tried some with and without cheese on top

So I tried baking both with cheese on top and without. Honestly, the cheese sort of helped hold everything together but it’s one million percent possible to make this without the extra cheese on top. Just as delicious, just slightly messier.


so pretty too!

Hmmmmmmm seriously sooo delicious. This meal was so quick to make and the flavors were aaaaaammmazing. I could have eaten the pepper “stuffing” by the spoonful out of the bowl.

Ok, I did that.

Don’t judge. It was soooooo good. You could serve this as a side or meal by itself! You need to make this pronto!

Also I just wanted to share that I’ve created some social media pages dedicated to the blog, check us out on Twitter and Facebook!




Sausage & Cheese Tortellini

Sausage & Cheese Tortellini


Hi friends! And a special shout out to all the moms on Mothers Day! ❤

This is one of those recipes that was written for the slow cooker but as I’ve stated before those don’t fit into my life that well. So I transposed this, if you will, to be made in a fraction of the time on the stovetop!

Turned out great. And it’s really a fast thing to make, especially when you can buy those pre made tortellini’s  in the store. Life savers for a busy mom. I’m  not a mom but if I appreciated how fast this one was to make, I’m sure moms do to0 🙂 And the basil added at the end gives this a real boost of fresh flavor.


  • 3 cups chicken broth
  • 1 20 oz package of your favorite tortellini
  • 1 lb  Italian sausage
  • 2 Cans Diced Tomatoes (I used the ones seasoned with basil, garlic & oregano)
  • 4 oz. Neufchâtel Cheese (Or cream cheese)
  • Grated Parmesan Cheese
  • Fresh Basil


1. Take your Neufchâtel out of the fridge, and let it sit and soften a bit while you brown your sausage in a large pot.

2. Drain your sausage once it’s cooked and add the tortellini to your pot. Pour the tomatoes with liquid and all, and broth over the top. Add your cream cheese to the pot in chunks.

3. Give it a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

4. Cook uncovered on med-high head for a total of about 30 minutes or so or until your tortellini is cooked and your sauce has thickened a bit.

5. Pour into individual bowls and top with basil and cheese if desired.

Sooooo simple and tasty! Hope you like it as much as we did.





Roasted Veggie & Black Bean Burritos

Roasted Veggie & Black Bean Burritos


Heyyy-o! It’s fridayyyy friiiidaaay (you’re welcome that song is now stuck in your head). But seriously I pretty pumped that it’s the weekend! The weather is starting to look up around here (high of 66 today!) and I am visiting a old roomie from my college days tonight. Life is good.

I was browsing through my dashboard (basically like the settings portal of my blog) here on WordPress and saw that I didn’t ever publish this recipe! I made a quite a while ago and it was deeelcious but must have spaced on the publishing part.

This would also work great as a gluten free option to just make the “stuffing” part of the burrito and put it over rice or or quinoa or any grain you want etc…

Hope you enjoy this tasty meal and also the helpful burrito rolling tip below 🙂

2 whole Sweet Potatoes, peeled And cubed small
2 whole Jalapenos diced
1 whole Red Pepper, diced
1 whole Red Onion, diced
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
2 cups cooked Black Beans (or 1 15 oz can rinsed and drained)
½ cups Fresh Cilantro, chopped
2 teaspoons Fresh Lime Juice
1 cup Shredded Cheddar
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count) but really any tortilla will work.

In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.

Let cool. Add your roasted veggies to a cans worth of rinsed black beans. Add cilantro and squirt of fresh lime juice. Combine gently. At this point, mixture can be stored for later use if want to make this part ahead of time.


Warm your tortillas of choice in microwave for about 30 seconds (so they are easier to handle and roll). Spray a casserole dish with nonstick spray or olive oil spray.
Add few heaping spoonfuls of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold in sides, and then roll up to complete(see pic below).Place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. It’s up to you if you want to sprinkle with cheese or not, I just thought it would look a little ‘prettier’.

** Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!

Burrito Rolling 101:


This is how my mom taught us to roll up our tortillas. I have been doing it this way since before I can remember. It blows my mind to see people do it any other way. I mean your “stuffing” is falling out all over the place and you, more likely than not, end up with food all over you! All I do is fold in the sides of the burrito like the the top left picture and then roll up(tucking in the ‘insides’ while you go) to complete it! Super simple and it all stays inside.

Hope you guys enjoy this one. It is a healthy, filling, tasty dinner!