The Ultimate Low-Carb Barbecue Appetizer!

I'm a long-time member of Toastmasters, an international public speaking education club that I recommend unreservedly to all. Last night, my club (Good Evening Toastmasters, Club 2471) had its annual Bash at the Lake, where we cook out at the Bloomington Yacht Club, go sailing on the lake, drink a bit, roast the outgoing officers, and install the new ones. It's one of the highlights of my year, and I had a great time, though as a result I'm facing a Steak Day today.

I may have come back with a few extra pounds, but I also came back with a killer recipe. My friend (and our new president) Chad Mobley brought a simple but fantastic appetizer that also happened to be quite low carb. I have to tell you about it!

Chad's Grilled Jalapeno Poppers

8 ounces cream cheese, softened
1 packet ranch dressing mix
fresh jalapenos
bacon (Chad didn't have exact numbers for the jalapenos and the bacon, but this made enough for a crowd.)

Blend the cream cheese thoroughly with the ranch dressing mix. Split the jalapenos lengthwise, and remove the stems, seeds, and ribs. (Chad mentioned he'd deliberately chosen smallish jalapenos at the grocery store.) Stuff jalapeno halves with flavored cream cheese, then wrap each stuffed jalapeno with a strip of bacon, covering as much of the cheese as possible. Secure the bacon with a toothpick (I'd probably soak the toothpicks in water for an hour first.) Grill until the bacon is crisp.

These are insanely good, unless you're a pepper wimp. Me, I love to breathe fire!