Tasty Burrito Pie with Pretty Eyes!

Looks like Donna has sent me another great recipe! Just wish I could find the time to make it. Maybe when I get back from Orlando. I'm leaving early this morning, but I'll check in as soon as I get to my room and get my computer set up and back online.







BURRITO PIE

Ingredients

• 2 pounds ground beef
• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (2 ounce) can black olives, sliced
• 1 (4 ounce) can diced green chili peppers
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 1 (16 ounce) jar taco sauce
• 2 (16 ounce) cans refried beans
• 12 (8 inch) flour tortillas
• 9 ounces shredded Colby cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
3. Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
4. Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Okay, so his eyes are more sexy than pretty, but he's still one HOT burrito!

Here's another great review of Hero!

Tasty Tuesday Crab Stuffed Jalapeno Peppers!

Lisa was kind enough not only to provide us with her DH's recipe, but she also found the full pic of Miguel. Not sure which one we'll be most grateful for, but I leave that up to you to decide!

Crab Stuffed Jalapeno Peppers

12 large jalapeno peppers

4 oz. Dungeness crabmeat, well drained

1/3 cup minced red onion

1/4 cup minced green bell pepper

1/4 cup mayonnaise

1/2 cup flour

3/4 cup beer

Corn oil for deep frying

All purpose flour

1/2 Hass avocado, peeled, diced

1/2 mild salsa drained

1 tablespoon mayonnaise

*Preparation*

Starting just below the stem, cut jalapenos lengthwise in half, leaving the stems attached. Remove all seeds and core-completely. Place jalapenos in heavy medium saucepan. Cover with cold water and bring to simmer. Drain. Repeat process. Dry jalapenos with paper towels. (My hubby tells me that this step is to somewhat soften the jalapenos. You don't want them too soft though!)

Combine crab, onion, bell pepper and mayonnaise in small bowl. Season with salt and pepper. Fill jalapeno cavities with crab mixture. Press halves together to compress filling. (You can do this step up to 4 hours ahead of cooking. Just cover and chill)

*Batter*

Place 1/2 cup flour in bowl. Gradually whisk in beer. Let stand 30 minutes.

*Frying*

Heat oil in heavy deep pot to 375 degrees F. Whisk batter to smooth. Dredge jalapenos in flour. Holding stem end, dip into batter to coat completely and depp fry in batches until golden brown, about 3 minutes. Using slotted spoon, transfer jalapenos topaper towels and drain.

*Salsa*

Combine avocado, salsa and mayonnaise in small bowl. Season to taste. Enjoy!

Lisa writes:

Having not actually made these myself, it does sound a bit involved, however, Jamie has made them several times now, so he's got it DOWN! We do not use the *salsa* that the recipe recommends. Instead, my hubby found in the Asian foods isle a sweet/sour type sauce. It's Vietnamese I think and the company name is Mae Ploy. It's called Sweet Chili Sauce and is a 25 fl. oz. bottle. It's delicious with the jalapenos because it is sweet and spicy at the same time. If you've had Thai or Vietnamese food every, it's that reddish orange sauce that they give you with the egg rolls or spring rolls. It's not the same as the red sauce at Chinese food places, although that would probably work too...you just wouldn't have the spiciness. Just a note, because you remove the insides of the jalapeno, the end result is not *hot* like you would think biting into a jalapeno would be. It's really good! Enjoy!

Saturday's Hunk of the Day!

Spring is coming and along with that, Baseball!


How'd you like to play with those balls?


Enjoy your Saturday!

Tasty Tuesday Crab Stuffed Peppers!

Leslie has been sending me some terrific recipes, and this one looks like a keeper! I'll have to try it out if I can ever get to my grill again. . .

Crab Stuffed Peppers

This is a very tasty and exotic recipe using the grill. I imagine that by now you’re all thinking “Are you crazy Leslie it’s freezing out there!” But trust me when I say that once you taste it you won’t mind the cold weather so much.

Ingredients
1. 2 poblano peppers
2. 1 tbsp pine nuts
3. 4 oz snow crab
4. ¼ cup shredded mozzarella cheese, part skim
5. 1 cup mushrooms, finely chopped
6. Salt and pepper to taste

Directions
1. Slice tops off peppers, but keep the top with the stem attached.
2. Remove seeds and rinse. Drain peppers upside down.
3. Mix together remaining ingredients and divide between the two peppers.
4. Replace tops and secure with toothpicks that have been soaked in water.
5. Grill until peppers are soft and blackened. (Don’t worry they are not burned)

And here's a red hot chili pepper hunk to go with them!