The Winner of the “Which Jalapeño Recipe Should Melanie Make” Survey is…
BACON-WRAPPED JALAPENOS!
Thanks so much to everyone who read “More Than One Way to Slice a Jalapeño” and voted for the recipe they would like to see most! (Rachel, get your camera crew gear on, we are going to make a video!)
My family is very excited about the winner because it is one of their favorites, and they will benefit from all the jalapeño goodness that comes from cooking them.
The survey also asked what topics readers would like to have more of in 2025. Here are the results.
It looks like we are going to put our Intentergy into battling stress and anxiety as a priority and make some good, faith-filled food along the way. Thanks so much to everyone who gave their input!
Comments are always welcome, and some folks were kind enough to add a few to the survey.
As far as all of my writing being wonderful, I appreciate your bias, but I’m going to keep trying to get better. Friendship and its importance are definitely worthy topics for future posts. As for the jalapeño jelly recipe, we might be able to work something out while the bacon-wrapped alapeños are grilling.
Intentergy is energy with positive purpose. Writing for this blog has buoyed me through some not-so-positive times and having people who are willing to read and seek out the Intertergy in their own lives makes the world a better place. Thank you!
I’m excited to get the winning recipe out there for others to try and eager to publish more posts spreading Intentergy. Here’s to spicy, happy eating, and joyful, inspired reading!
By: Melanie A. Peters
P.S. Always feel free to comment… even if your Jalapeño recipe choice didn’t win.
What do you do when your buddy Timmy gives you four 5-gallon buckets of jalapeños? You get creative with jalapeño.
Never one to look a gift horse in the mouth, Hubby took Timmy up on the offer to pick some peppers, cucumbers, zucchini, and squash from his massive garden late this past summer. I was excited about the fresh produce and eager to give at least one new recipe a try. Little did I know I would soon be up to my eyeballs in stems, seeds, and researching ways to preserve the plentiful peppers.
Each day I spent 2 hours slicing and seeding peppers by hand for the first two or three days. These carefully crafted slices went into pickled jalapeños. Of course, I wore gloves to protect my skin from the spicy juices but my hands and wrists started to get a little worn out by Day 3. I pulled out my little Pampered Chef food processor and started blending away at the buckets of peppers, but didn’t make much headway because of the blender’s small capacity. Plus, I had moved on to trying a second new recipe. This time I was attempting to make jalapeño relish, and we weren’t too sure if we would like it or use it much. (*We did like it. ** We used it a lot.)
Hubby asked why I didn’t have a bigger blender. I told him because Santa hadn’t brought it yet. Well, Santa came in August with a fancyshmancy, BIG blender. It was going to be perfect for peppers, zucchini, slaw, all the things…. but it was really BIG. The jalapenos were plentiful but petite. This is when we really had to shake things up with how we sliced our peppers.
As I made my way through the recipe box, I wanted to share a variety of recipes that would appeal to diverse tastes and cooking abilities. These last 10 recipes range from appetizers to Thanksgiving centerpieces, but all are dishes that showcase turkey and its versatility.
21st Way: Turkey and Vegetable Tetrazzini
Turkey and Vegetable Tetrazzini
Ingredients: 16 oz. linguine pasta, 2 Tblsp vegetable oil, 1 lb. turkey breast cut into 1″ pieces or shredded, 2 cups broccoli chopped, 2 cups carrots sliced, 2 cups mushrooms sliced, 2/3 cup milk, 1 can cream of chicken soup, 1/3 cup parmesan cheese, salt and pepper to taste
Steps:
Cook linguine according to directions on package.
Heat oil and cook turkey until done.
Set turkey to side. Add broccoli, carrots, and mushrooms to pan and cook on medium for 3-5 minutes.
Add milk, cream of chicken soup, parmesan cheese, and turkey. Cook until heated through.
Stir in cooked linguine and cook till hot.
***Left-over baked turkey works great in this recipe.
22nd Way: Turkey Asparagus Risotto
Ingredients: 1 lb turkey shredded or cubed, 1 lb asparagus, 3 cups mushrooms sliced, 1 shallot, 4 cups chicken or turkey broth, 1 cup Arborio rice, 2 Tblsp olive oil, 2 Tblsp butter, 1 cup white wine, 1/2 tsp black pepper, 1/2 tsp Kosher salt
Steps:
Cut asparagus into 2 inch pieces.
2. Sauté the asparagus and mushrooms in non-skillet. Cook just until the vegetables are soft. About 7 minutes. Stir in salt and pepper. Cover and keep warm.
3. In a large pot, heat olive oil and butter over medium heat. Once butter melt adds shallots and cook just until softened.
4. Stir in the Arborio rice and mix until coated in butter. Toast slightly but do not brown.
5. Pour in wine and cook until wine absorbs.
6. Pour one cup of broth over the rice and stir consistently until the liquid is absorbed. Repeat process, one cup at a time, until all liquid is absorbed by the rice.
7. Add the shredded turkey and sautéed vegetables to the risotto, heat through. Mix well. Serve immediately.
***Left-over baked turkey works great in this recipe.
23rd Way: Turkey and Bisquick Dumplings
Ingredients: 2 cups turkey shredded, 2 1/2 cups Bisquick, 2/3 cups milk, flour to roll dough, 6 cups chicken or turkey broth, salt and pepper to taste
Steps:
Mix Bisquick and milk until in tight dough ball.
Coat rolling pin and rolling surface well with flour. Roll dough as thin as possible. Use butter knife or pizza cutter to cut 2 inch dough squares or strips. *Works best if you allow dough to dry out a bit before trying to pick up to place in broth.
Bring broth to boil in a large soup pan.
Add turkey and return broth to a boil.
Gradually add Bisquick dumplings to boiling broth with turkey.
Simmer for 7-10 minutes, stirring often to make sure dumplings are not sticking to bottom of pan.
Salt and pepper to taste. Serve in bowl.
***Left-over baked turkey works great in this recipe.
24th Way: Short Cut Turkey Pot Pie
Ingredients: For filling: 2 1/2 cups cooked turkey shredded or cubed, 2 Tblsp veg oil, 2 cups frozen mixed vegetables, 2 cups pre-made poultry gravy or poultry gravy mix, 1 15 oz can black beans, 1/2 tsp salt, 1 tsp pepper For crust: 2 1/2 cups Bisquick mix, 2/3 cup milk, flour for rolling crust or use pre-made pie crust
Steps:
Preheat over 350 degrees.
In large skillet heat oil. Cook turkey until done.
Drain and rinse black beans.
Add frozen vegetables and black beans to turkey and set to side.
Heat gravy according to directions on package.
Mix gravy, salt, and pepper into turkey and vegetables.
Mix Bisquick and milk. Once dough is mixed, use rolling pin and flour to roll dough flat enough to cover 9×13 baking dish.
Pour gravy/vegetable/turkey mixture into 9×13 backing dish.
Cover dish with crust and tuck edges around inside lip of pan. Use knife to cut two or three slits in center of crust.
Bake at 350 degrees for 30 minutes or until crust is golden brown.
***Left-over baked turkey works great in this recipe.
25th Way: Fancy Turkey Pot Pie
Ingredients: 2 Tblsp butter, 1 onion chopped, 2 stalks celery chopped, 3 carrots chopped, 4 Tblsp flour, 4 cups chicken or turkey stock, 2 potatoes peeled and diced, 2 cups shredded turkey, 2 Tblsp chopped parsley, 1/2 cup frozen peas thawed, 1 prepared pie crust (*or use Bisquick trick from Shortcut Turkey Pot Pie Recipe), 1 egg lightly beaten
Steps:
Preheat over to 350 degrees.
Melt butter in sauce pan and cook chopped onion until tender.
Stir in celery and carrots and cook for 2 minutes.
Stir in flour and cook for 2 minutes.
Add chicken or turkey stock and bring to a simmer.
Add potatoes and simmer until tender.
Stir in turkey, parsley, and peas.
Pour mixture into 9×13 baking dish.
Top with pie crust and brush with egg.
Bake 30 minutes unit crust is golden.
Remove from over and let set for 5 minutes prior to serving.
Living on a turkey farm, we eat a lot of turkey and have gotten pretty creative with preparations of our favorite protein. People often ask for my recipes (especially other turkey farming families), so I decided to share my top 30 ways for preparing turkey.
30 recipes in one post is a bit too much (even for me) to digest. I plan to share these recipes in a series starting off with the simplest and most tried-and-true forms.
Now some of these recipes may not be mind-blowingly, new ideas, but they are ways that my family enjoys turkey. Most are easy recipes that do not require unusual ingredients or too much prep time.
1st Way: Fried Turkey Breast
Ingredients: 1 lb. sliced or cubed turkey breast, 2 tsp. salt, 2 tsp. black pepper, 1/4 cup flour, 2 cups vegetable oil
Steps: 1. Season sliced or cubed turkey with salt and pepper. 2. Toss turkey in flour until fully coated. 3. Heat vegetable oil in non-stick pan 350° F. 4. Place coated turkey into hot oil, flip every 2-3 minutes until completely brown or until juices run clear from meat. Avoid over-cooking or turkey will be dry.
2nd Way: Grilled Turkey Breast
Ingredients: turkey breast sliced 1/2″ to 1″ in thickness, marinade or desired seasoning
Steps: 1. Set uncooked turkey in marinade overnight (if possible). If overnight isn’t an option, allow turkey to marinade or be seasoned for as long as possible before placing on the grill. 2. Heat grill to 350-400° F. Lightly grease grill surface and add marinated/seasoned turkey. 3. Close lid and cook 8 minutes, or until bottoms are browned with sear marks. 4. Rotate turkey and close lid 5. Reduce heat to medium and cook 7-10 minutes more, or until internal temperature reaches 165° F.
*Our favorite marinades are Italian dressing or Lawry’s Hawaiian marinade.
3rd Way: Turkey Ka-bobs
Ingredients: turkey breast cubed 1″ to 1 1/2″ squares, marinade or seasoning, skewers (metal or wooden), mushrooms, baby tomatoes, diced bell peppers, pineapple chunks, onion slices, pretty much any vegetable or meat that you like on a ka-bob.
Steps: 1. Set uncooked turkey in marinade overnight (if possible). If overnight isn’t an option, allow turkey to marinade or be seasoned for as long as possible before placing on the grill. 2. Assemble ka-bobs by alternately adding turkey and vegetables or other marinated meats (beef, lamb, shrimp, etc.) to the skewers *If using wooden skewers, soak skewers in water for an hour before adding meat and veggies.* 3. Heat grill to 350-400° F. Lightly grease grill surface and add ka-bobs. 4. Rotate ka-bobs every 2-3 minutes and close lid. 5. Cook for 6-10 minutes until turkey is cooked through ***Adding additional meats will impact the cooking time***
Intentergy 