A Mexican-style Super Bowl Extravaganza

I think I went up a dress size this weekend. Scratch that, I'm almost certain I did -- thanks to a trip to the Wiener and Still Champion, a dessert buffet from Fraiche Bakery and Super Bowl food.

Mostly, I think the Super Bowl cooking extravaganza with my cousin, Abby, did me in! We made bacon-wrapped, cream cheese-stuffed jalapeno poppers, guacamole and slow cooker pulled pork. Can I get a "Yum-o!"?

The recipes are below. With the exception of the pulled pork tacos, the recipes are more like guesstimates.

Guacamole

Ingredients:
4-5 ripe avocados
1/4-1/2 sliced onion, depending on your preference
3 minced garlic cloves
1-2 sliced tomatoes (seeds removed)
1 sliced jalapeno (seeds removed unless you like heat)
Sea salt to taste
Lime juice to taste

1. Slice the avocado, remove the pit and spoon the avocado into a bowl. Mash the avocados. Set pit aside.
2. Add the onion, garlic, tomatoes and jalapeno. Mix.
3. Add sea salt and lime juice to taste.
4. To prevent browning, throw the pits into the guacamole.

Jalapeno poppers



Ingredients:
Approx. 12 jalapenos
1 pkg of lean bacon (the less fat, the better), cut in half
1 pkg of cream cheese (not reduced fat)

1. Slice the jalapenos in half and remove the seeds.
2. Spoon cream cheese into the jalapeno.
3. Wrap a half bacon slice around the jalapeno.
4. Bake at approximately 400 degrees on a lined cookie sheet until bacon is brown and cheese is just starting to turn brown.



For the pulled pork taco recipe, click here. (Note: I significantly reduced the amount of oregano the recipe suggests using. I'm not the biggest fan.)