1/31/12 – NOTE: I edited the recipe from the original: I changed it from 3/4 cup of milk to 1 cup of milk and 1/4 cup of picked jalapenos to 1/2 cup! It was moist and perfect!!! Calories went up by 2 calories.
Hello,
Well we made it half way through the week. I must say it was hard going back to work yesterday! I really need to win the lottery! lol A girl can dream…
So this weekend, I decided to do some batch cooking to help me through the week. I also made some other items, but due to the fog the photos just don’t look great, which is very disspointing! I want to post them, still debating, but I also want them to look appetizing. I am glad to report, everything did taste great!
The first big batch I made was Roasted Butternut Squash and Roasted Sweet Potatoes. I love cooking them the same, olive oil, pepper, salt, cinnamon and Cayenne pepper. Bake at 400 degrees for 30 minutes, they turn out perfect! Making these two items in big batches makes it easy for salads, as a side, in rice or more. What ever I have left over, I’ll just place in a freezer bags, but normally I end up eating all of it by the end of the week! Here’s my step by step instructions on peeling, cutting and roasting butternut squash. Click here for link.
With the butternut squash I made a simple salad of mixed greens, cranberries, butternut squash and Trader Joe’s Fat Free Balsamic dressing. It was so good and so simple! I think I will have it again for lunch tomorrow!
See that little piece of bread on the side? I made a Jalapeno Cheese Quick Bread! I love Jalapeno Cheese Bread, it’s my favorite!! Here’s a better picture!
This bread is super simple to make! It was my first quick bread that didn’t include fruit. This bread tastes more like a big biscuit, rather then a normal bread. If you like jalapeno cheese biscuits, you will love this bread!
If you make this bread, beware that the batter is thick and I mean like cookie batter thick! At first I was concerned, but it turned out perfect!
I added 1 cup of a light Mexican Cheese, next time it will be cheddar cheese and I added 1/4 cup of pickled jalapenos, but my husband thinks I should of added more! I have no problem adding more peppers, I just didn’t want to add to much! So if you like jalapenos, add about 1/4 cup more for a really spicy bread!
Jalapeno Cheese Bread (edited and made changes below – only changed the milk & jalapenos from original recipe, way better now)
Ingredients:
3/4 cup unbleached all purpose flour
3/4 cup whole-wheat flour
1 tbsp baking powder
1/2 tsp. salt
1 tbsp light olive oil
1 egg, lightly beaten
1 cup non-fat milk
1 cup light cheddar cheese (I used a light Mexican blend)
1/2 cup pickled jalapenos, drained, diced
Directions:
Heat oven to 350°
Lightly grease one, 9x5x3 loaf pan or two mini bread pans with cooking spray.
Stir together flour, cheese, baking powder, and salt in medium bowl. Add olive oil, egg and milk, stir till combined. Fold in jalapenos.
Pour into pan
Bake 30 to 45 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 5 minutes; run knife around edges of pan to loosen. Remove from pan to wire rack. Cool 30 minutes before slicing, if you can wait that long, I didn’t.
Makes 12 slices:
Calories per slice: 97, Fat: 2.8, Cholesterol: 5.2, Sodium: 237, Potassium: 8.6, Carbs: 13, Fiber: 1.4, Sugar: .05, Protein: 4.9
Not bad calories for Jalapeno Cheese Bread! I’m happy with that!
This bread will definitely make it in my meal rotation. I ate it fresh out of the oven and with my salad, but I think it would be perfect with chili or soup. But really, jalapeno cheese bread goes with everything. Eggs in the morning, a cup of java in the afternoon, a light mid-morning snack, a midnight snack or maybe as a little sandwich with chicken and hot sauce. Mmmmm!
I just had to show you my salad again. It’s so colorful and roasted butternut squash is the best! Do you ever cook certain foods in batches? I big batch cook squash, since I am the only one who eats it in the house, which is fine with me! I even like to eat it cold! It’s a great, fat free snack!
If I didn’t convince you to make bread with my Whole Wheat Dinner Rolls, hopefully with this Quick Bread, I have now convinced you to make bread! You know I am going to keep on trying! I just love me some fresh bread! Remember if you make to much bread you can always freeze it! Tastes perfect defrosted!
Time for me to sign off. I need to do some stretching, going back to work made my body feel tense, so a little light stretching will feel great! Have a wonderful day!!!
Knowing that you have big batches of roasted veggies in the fridge waiting for you is the best feeling, isn’t it. Especially when those veggies are so beautifully orange. 😛 I love the sound of this salad! And the bread to go with it…I’d have trouble stopping at just one slice.
i love that plate!!
Ugh I really could go for some of that bread right now it look so good! Looking forward to following your blog!
I love roasted sweet potatoes. I will have to try the squash next!
Great idea to make stuff in big batches! Less work for later. 🙂 I love making bread but don’t do it often enough.
I think I just fell in love. Forget about chocolate and whiskey… Give me some cheddar and jalapeños. Yum! This looks excellent and I love your pictures. Great job!!!!
The jalapeno cheese bread looks amazing! It is my boyfriend and I’s anniversary next Friday and I think I am definitely going to make this to go with the special dinner I have planned! Thanks so much for posting the recipe!
Your welcome. A bit of advice add a little more jalapenos to it, I should of added more, just use your best judgement! This bread also freezes well, if it lasts that long! Let me know how it goes over. Happy Anniversary!!!
Making this right now and overlooked the “pickled jalapenos” and added fresh ones. Will let you know how it turns out! The recipe was incredible EASY though. Thanks for posting. 🙂
Oh it will be even better with fresh jalapeno’s. Let me know how it turns out!!!
Update on using fresh jalapenos….success! The only thing I think it might have jeopardized was a little of the moistness (is that a word??) that picked jalapenos might have brought. I agree…more than a 1/4 cup of them though, it’s still delicious, but if you are going to go and make jalapeno bread, I think a little spice would be what we are aiming for. I’m was able to feed this to my 19 month old son, (don’t judge)….it wasn’t spicy, at all. (ps, i obviously took out the seeds)
After I made my Caprese Quick bread, I used the same basic recipe, but I upped the milk to one cup, I am betting if I did that with this bread it would be a little more moist. I like my bread spicy to, but I did make it light because I didn’t want to freak out my family, next time definitely more jalapenos.