The EX-Files...Part One

It's no secret amongst my friends that I have THE worst luck when it comes to romance and relationships.  I've only had a handful of serious relationships and none of them have ever panned out to more than 4 years tops.  I call it the Air Force curse because I'm an Air Force Brat and we never stayed in one place for very long....I'm used to life changing every couple of years and starting over.

I was married in 2003 and for 4 years I lived in hell.  To be honest with you - I knew it wasn't going to work after 6 months...I could not stand his family, to be specific - I couldn't stand his Mother.  There was other stuff going on too, but for the sake of not reliving some of these things I'll spare you and me the details.  His mother and I had a Love/Hate Relationship - we loved to hate each other!  By the time I walked away from my marriage, I left with all of my belongings crammed into my Expedition, $1000.00, and 2 recipes that I tweeked - 1 of them turned out to be an award winning recipe...that was my happily ever after ;)

Armadillo Eggs!

Armadillo Eggs - My Award Winning Recipe!
10 - 12 medium jalapenos, cut in half lengthwise and semi-seeded
6 oz. cream cheese, softened and room temperature
1 garlic cloved, finely minced or pushed through a press
2 c. sharp shredded cheddar
2 tubes of HOT breakfast sausage
1 pkg Oven Fry Pork Seasoning
1 1/2 c. Bisquick or similar product.

In a large bowl, combine the breakfast sausage, Bisquick, Oven Fry mix, and 1 1/2 c. sharp cheddar cheese.  The mixture will seem dry, but keep working it - it's very similar to the sausage ball recipe.  Once everything is thoroughly mixed - set it aside.

In a small bowl, place the cream cheese and minced/pressed garlic in a bowl and microwave for 20-30 seconds.  Stir the mixture and add the remaining 1/2 c. shredded cheese - stirring until everything is mixed.  The shredded cheddar doesn't need to be melted into the cream cheese mixture - set this mixture to the side.

Rinse the jalapenos under warm water and drain.  Be sure the jalapenos are dry - if needed, pat them dry.  Cut the stems off of the jalapenos, but don't cut too far into the pepper - just enough to remove the stem.  Next cut the jalapenos lengthwise and remove the seedes and ribs - you can use a pairing knife or your fingers (just remember to not rub your eyes afterwards).

- Preheat the oven to 350 degrees and line a baking sheet with foil and spray with non-stick cooking spray.  I find it easiest to prep everything first, preheat the oven, then assemble the Armadillo eggs in stages.

Take the halved jalapeno and fill it with the cream cheese mixture using either a small cheese knife or a small teaspoon.  I usually start out using the cheese knife, but switch to my fingers because you want to make sure to pack the mixture in - BUT don't overfill it.  The mixture should be even to or little less than the edges of the jalapeno.  Repeat this step until all of the jalapenos are filled.

Next, wet your hands with water and take a golf ball size amount of the sausage mixture and pat it flat in the palm of your hand.  It's easiest to do this near the sink because you will want to keep your hands wet so the mixture doesn't stick to you when your patting the mixture flat.  Place the jalapeno, open side down onto the meat patty in your hand and begin shaping the sausage mixture around the jalapeno.  You may have to continue to wet your hands throughout this process to be able to shape it into an "egg" shape.  Place the Armadillo Egg on to the baking sheet and repeat the process.

Bake in the oven for 30-45 mns or until golden brown and the cheese starts to ooze out (just a little bit).  I personally like the Armadillo Eggs at room temperature or the day after - it gives it time to allow the flavors to mesh together.

Salami Bread - Two Ways (with peppers and without)
2 cans of canned pizza dough
2 pkgs of Beef Cotto Salami
2 c. Low Moisture Mozzarella
1 Roasted Red Bell Pepper, diced
3/4 c. Hot Peppercini Rings, diced
1 stick of Butter, melted
Fresh Cracked Pepper
Garlic Salt
Crushed Red Pepper
Onion Salt

Preheat the oven to 375 degrees and line a cookie sheet or baking sheet with foil and spray with non-stick cooking spray.

Salami Bread Supreme (With Peppers)
Open 1 can of the pizza dough and place on to a floured surface.  Gently kneed out or roll out the dough until it is even.

Place 8 slices of the salami on 1/2 of the dough - you will need to leave the other half free so you can fold it over on to the salami.  Sprinkle 1 c. of the mozzarella over the salami.  Next dice the roasted red bell pepper and the hot peppercini slices and sprinkle evely over the salami cheese mixture.  Fold the other half of the pizza dough over the salami, cheese, pepper mixture and crimp the edges to seal it.

Brush the top of the dough with melted butter, liberally and grind the black pepper over the dough.  Place the salami bread in the oven and bake until golden brown.  Remove the salami bread from the oven and liberally brush with the melted butter, sprinkle with garlic salt and set it aside to cool.

Traditional Salami Bread (Without Peppers)
Next, open the 2nd can of pizza dough and place on to a floured surface. Gently kneed out or roll out the dough until it is even.

Place 8 slices of the salami on 1/2 of the dough - you will need to leave the other half free so you can fold it over on to the salami. Sprinkle 1 c. of the mozzarella over the salami.

Fold the other half of the pizza dough over the salami and cheese and crimp the edges to seal it.

Brush the top of the dough with melted butter, liberally and grind the black pepper over the dough. Place the salami bread in the oven and bake until golden brown. Remove the salami bread from the oven and liberally brush with the melted butter, sprinkle with onion salt and crushed red pepper, and set it aside to cool.

Cut both salami breads into 2"wide strips.  I personally like to cut the Salami Bread Supreme into smaller squares since it's a little more robust in flavor and leave the Traditional Salami Bread in longer strips....enjoy!!!