Saturday, May 21, 2016

Crock Pot Mexican Stuffed Peppers



You've just got to love a crock pot. What else does all the hard work for you and produces such wonderful results every time? Angie came in the office the other day telling me about some Mexican stuffed peppers she made and they sounded so good. Recipe please??? Pinterest. I logged on that night and found a recipe from Chef Savvy to get the general ingredients, etc.I figured it couldn't be very different from fixing the regular stuffed peppers I normally fix, but with a Mexican flair. I made mine a slightly different than her's, for example, I added more enchilada sauce and used canned corn instead of frozen and uncooked rice. I was pleased with the results. The only complaint was I had half a can of corn and black beans left over. Just toss them in any other casserole or soup you're fixing and problem solved.

Ingredients
Colored bell peppers—enough to fit your crock pot (I used 7 small to medium)
1 pound lean ground beef
1 cup instant rice
1 cup black beans, rinsed and drained
1 cup corn
1 red enchilada sauce pack, prepared
1 cup shredded cheese
½ tablespoon chili powder
½ teaspoon ground cumin
Salt and pepper to taste

Suggested Toppings
Sour cream
Shredded cheese
Salsa (My favorite is World Table Roasted Salsa Verde)
Reserved enchilada sauce
Cilantro

DIRECTIONS:
Prepare enchilada sauce per pack directions, set to the side.
Cut the tops off the peppers, deseed.
In a large bowl, mix the beef and seasonings. Blend in the rice and 3/4 cup of the enchilada sauce.
Next add the beans and corn and blend well. 

Line your crock pot with a liner to make clean up a breeze. Put a layer of the enchilada sauce on the bottom. Fill each pepper with the beef mixture and space peppers evenly.
Spoon a little extra enchilda sauce over the top of each pepper. Cover and set temperature to high. Cook for two to three hours or until peppers are tender. You can cook this longer on low, but my crock pot takes low and slow to the extreme. More like low and it might be ready by bedtime. High seems to work perfect for me.
Serve up with your favorite toppings. We froze the leftovers and reheated them for another night and they were still delicious!



Recipe Credit: Chef Savvy

Monday, May 9, 2016

Happy Mother's Day 2016


Were you able to spend time with your Mother yesterday? I had a nice visit with my Mom and all my kiddos either sent flowers, called or texted me a Happy Mother's Day yesterday. I found myself really enjoying seeing the hundreds of pictures posted of friends and their Moms or their kids on social media. With all of us leading such hectic lives, it's nice to slow down and remember what is important. Special holidays always have me remembering current and past events, vacations, milestones, etc. and lead me to dig through the thousands of pictures I've taken. Every time I find myself running into the same situation. I can find lots of pics of family, friends, events, food, etc. but very few of me and my subject as I am the unofficial family photographer. I put the above collage together of me and my Mom, Marguerite as a keepsake. We had a lot of fun taking a few pictures yesterday. Every time my sister tried to take one; her dog Pumpkin or one of the cats, or should I say, their tail,  had to find a way to join in the picture.


I'm thankful to celebrate all I have in my life and grateful for all the memories I have of the loved ones I've lost.


Thursday, May 5, 2016

Knock You Naked Margaritas

HAPPY CINCO DE MAYO!

This is in honor of my friend Claudia who has enjoyed this recipe at least a time or two.
I’m going to go ahead and give the grocery list for at least a double batch. If it’s only you drinking, I’d still mix up a double batch. This stuff freezes (slushy) quite nicely in a ziplock bag--which also serves double duty on your next outing. It’ll keep everything in the cooler chilled until you’re ready to drink!

In the past, when my friends and I would chill by the pool and swig margaritas until someone inevitably had to “take a quick siesta to recover until the next round”; I learned rather quickly to double up or I’d be doing nothing but mixing and listening to incoherent drunks.

INGREDIENTS

  • What You Need from the Grocery and Liquor Store:
  •  2 big cans (12 oz) of frozen limeade
  • 2 bottles of Corona or Tequiza beer (yes, they do come in 6 packs)
  • 24 oz. Tequila (get the big bottle)
  • 24 oz. Diet Sundrop (get a 2 liter bottle)
  • Sliced up limes*
  • Lots of ice
  • Round slices are precious for a garden-party setting, and the quartered ones are for the rough and rowdy crowd. Also, any activity that requires the use of a knife should be done prior to the drinking.

 

DIRECTIONS

WHAT SIZE PITCHER TO USE?
  • 1
    12 oz. x 4 ingredients =48 oz.
  • 2
    An average pitcher will hold around 2 quarts (64 oz. or a 1/2 gallon)
  • 3
    I highly recommend using two pitchers. Mix up both at the same time--the first pitcher disappears quite quickly and one will be waiting in the fridge! (That’s okay, you can
    thank me later--when you’re numbly walking over to the fridge--and briefly have that, “Ahhhhhhh, now I know why I mixed up two of these” moments.)
  • 4
    Back to the pitcher dimensions. I know, you’re wondering about all that extra space.
    64 oz. minus 48 oz. No, don’t even go there. I wouldn’t attempt to squeeze a batch
    and a half in there. Save it for the ice! You want it nice and cold and there’s no
    need to worry about it melting and ruining the drink. The margaritas disappear
    quite quickly. I’ve learned to pace myself, but I’ve yet to have anyone listen to me the
    first time they drank these when I give them the warning: “Take it easy, these are
    quite lethal.”
  • So get ready to hear your friends whining the next day when they’re giving you
    their war stories. I literally remember one friend driving home at 3 in the afternoon
    after waking up from an alcohol-induced nap and calling me the next day to tell
    me she had zero recall after she went into my house for her “nap”. I won’t
    mention names, but has enjoyed these at least a time or two. I’ve seen
    these lay out grown men who didn’t heed the “pace yourself” warning.
BACK TO THE RECIPE.
  • 1
    Dump 1 can of limeade, 1 empty limeade can full of Diet Sundrop (You can use 7-Up if you don’t know what Sundrop is, bless your heart) 


    1 empty limeade can full of tequila 


    and 1 bottle of beer into a pitcher, 


    be generous with the ice and stir. 


    Add in limes.

  • 2
    BY NO MEANS DO YOU MIX THIS IN A BLENDER!
  • 3
    Enjoy! And, as always, don’t drink and drive!