Jalapeño popper dip #2

• 4oz can diced jalapeños, well drained OR 4-6 Fresh Jalapeños, roasted and diced (include seeds for extra spice)
• 8oz package cream cheese, softened
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 3/4 cup + 1/4 cup shredded parmesan cheese
• 1/2 cup Italian seasoned bread crumbs
• 4 Tbsp. butter, melted
• 1 Tbsp. dried parsley

Instructions for roasting jalapeños:

Cut fresh jalapeños in half, then place face down on a baking sheet.  Broil jalapeños until the skins blacken and bubble up.  Remove from broiler and peel outer skin.

Directions for the dip:

1. In a medium bowl, mix cream cheese and sour cream.

2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapeños. Mix well.

3. Spoon into 8x8 baking dish, or medium sized cast iron pan, spreading evenly.

4. In a medium bowl, mix bread crumbs, melted butter, 1/4 parmesan cheese, and dried parsley.

5. Sprinkle bread crumb topping evenly over jalapeño mixture.

6. Bake at 400˚F / 200˚C for 20 minutes, or until hot and bread crumbs are golden brown.

7. Serve with chips, warm tortillas, bread, or crackers. 

Mussels Diablo

Mussels Diablo
Joe's Crab Shack Copycat Recipe

Serves 4

These mussels pack a powerful punch! As if our mussels weren’t already good enough, we added a flavorful garlicky tomato sauce with cilantro, smoked sausage and a hint of spice.

3 tablespoon extra-virgin olive oil
1 large shallot, minced
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red-pepper flakes
2 cups dry white wine
3 cups canned crushed tomatoes with juice
4 ounces dried, hot chorizo, cut on the diagonal into 1/4-inch slices
1 teaspoon coarse salt teaspoon coarse salt
Freshly ground pepper
2 pounds mussels, scrubbed and debearded
1/3 cup coarsely chopped fresh flat-leaf parsley


Heat oil in a large, heavy stockpot over medium heat. Add shallot; cook, stirring occasionally, until soft, about 3 minutes. Add garlic and red-pepper flakes; cook, stirring occasionally, 3 minutes. Add wine; bring to a boil. Add tomatoes and chorizo. Reduce heat, and simmer, stirring occasionally, 15 minutes. Season with salt and pepper. Add mussels. Cover, and continue to cook, shaking pot occasionally