reynolds wrap, wraps, photo by Jenny MacBeth

Grab-N-Go, Mexican Stuffed Wraps


This recipe was created for a Reynolds Wrap contest. Bummer, I didn’t win. Boo hiss. I’m over it, but WTH, right?

The contest instructed to create a recipe using four ingredients from a list of foods they supplied, and of course, use Reynolds Wrap.

You can double the recipe and freeze it for those the Grab-N-Go busy days. I freeze for up to two months. My guinea pigs (aka co-workers) sure did like’em. You really can’t screw up the taste when cream cheese is melted inside. Yummy!

reynolds wrap, wraps, photo by Jenny MacBethYou Need

1 ½ pounds of 95% lean ground beef
1 (15 oz) can of black beans, drained
2 ears of corn on the cob, remove kernels from cob
1 cup of onion, diced
1 tablespoons of chili powder
1 (15 oz.) can of tomato sauce
1 (4 oz.) can of green chiles
zest from 1 small lime
2 tablespoons of cilantro, chopped
1 (4 oz.) Philly cream cheese
10 Flour Tortillas
2 cups of Mexican cheese, shredded
10 pieces of Reynold’s Wrap

Let’s get started…

Preheat oven to 350.

Brown ground beef in large non-stick skillet over high heat. No need to drain beef if you use 95% fat free. Reduce heat to medium and add black beans, corn, onion, chili powder, tomato sauce, green chiles, lime zest, and cilantro.

Mix it all together, cover skillet, and let it cook for 5 minutes over med-high heat.

Add in cream cheese. Stir constantly over med-high heat until cream cheese is melted.

Cut off a large piece of Reynold’s Wrap. Spray both sides of tortilla shells with cooking spray, and place in the center of Reynold’s Wrap. Repeat until all the shells are stuffed.

Add 1/2 cup of ground beef mixture to the shell and sprinkle with Mexican cheese. Roll up the tortilla shells, tucking in the sides. Place face down. Roll up with Reynold’s Wrap.

Place on a baking sheet and bake for 10 minutes. If you want to freeze a few, wrap it up as I mentioned, and put into a freezer bag. Grab one and cook it when you are ready to eat it.

Serve with salsa and sour cream and your favorite ale. Makes 10 tortillas.

So, I may not have won the contest, but I’d like to know what you think. Shoot me a message when you try it. Thank you.



Stuffed Pepper Soup using one Dead Guy

Well folks, this soup didn’t come easy. I ended up slicing two fingers and burning my arm. I should have gone to the hospital for stitches, but my inner Xena toughed it out. Warrior scars ROCK.

This soup comes in many different versions, but I simply follow the basics to making my stuffed peppers, only I use tomato sauce in this recipe. Not to mention, a good ale.

browning meat, photo by Jenny MacBethFirst, you brown the ground beef in a five quart pot. This recipe calls for about 1.5 pounds of meat. Use 98% less fat. This way, you do not have to drain it. I simply keep layering in the next ingredient.

diced onions, photo by Glen GreenDice up the veges.

I use one large green pepper, one large red pepper, one medium sized vidalia onion, and one whole garlic bulb. Add all that to the meat mixture with a 1/2 a bottle of Rouge Dead Guy Ale. Let it simmer for 5-10 minutes to marry the flavors.

pot of soup, photo by Jenny MacBethIf you’ve read my post, No tomato sauce on these Stuffed Peppers, then you know I’m not a big fan of tomato sauce. When a recipe absolutely calls for it, I use Hunts Fire-Roasted, low-sodium. Add two 14 oz. cans of diced tomatoes, two 14 oz. cans of tomato sauce, two cups of reduced sodium, fat-free chicken broth, and the other half of the Dead Guy. I’m talking beer here.

Stir it up and add some spice. Add fresh ground pepper, ground sea salt, and lots of dried oregano (about 2-3 tablespoons). Add as much as you like. I love oregano, so I can get a little crazy with it.

I let the spices sit on the top and work their way into the mix of things. Cover and simmer for about an hour. Stir in a 1/2 cup of instant rice, remove from heat, keep the pot covered, and let it stand for 5-10 minutes.

stuffed pepper soup, photo by Jenny MacBethDress it up with some Romano cheese on top, pour yourself a cold Dead Guy, and enjoy. This is a great soup to have with Mancini’s bread.

Thanks for reading. Please share your ideas because this girl likes to eat.



Beef Tenderloin Roast with Rosemary and Garlic Rub

What a great way to spend your Sunday. Making a roast fills your house with all kinds of yummy goodness. I make roasts just about every Sunday. I try and use different recipes, so the more I post, the more recipes I’ll use.

This time, I used a garlic and rosemary rub. Very simple. Just crush some garlic and rosemary together. Mix it in with a small amount of EVOO (about two tablespoons), and add a little sea salt and ground pepper. Let it sit for a few hours or overnight.

Preheat oven to 375. Heat a little EVOO in a dutch oven. Brown your meat until the skin is crispy. Turning it over to get each side. Put into the oven for 40 – 50 minutes depending on how well you like it. I like it medium-rare (about 125 degrees). I use a meat thermometer. It’s essential to cooking perfect meat.

Beef Tenderloin Roast, Photo by Jenny MacBethI put the roasts on a baking sheet and let them rest for about 15 minutes. While it rests, I steam my vegetables and cook my rice pilaf.

Beef Tenderloin Roast, Photo by Jenny MacBethI slice the roast at an angle. About three slices equals 3 ounces and 175 calories.

Secret ingredient: Pair this tenderloin with a Brown Ale. I love Newcastle Brown.

Please share your ideas because this girl likes to eat.

NY Strip Steak in Chipotle Ale

The other day, a friend posted a yummy picture on Facebook of steaks. I was inspired to make a couple of steaks. Thanks Hector!

To me it’s not natural to put anything on a steak other than it’s own juices. However, I like beer. Need I say more? Steak is simple, but you need to spend a little more money on the better cut of beef. I’ve tried saving money, going with a cheaper strip steak, but in the end, it’s just not the same.

NY Strip Steak, Photo by Jenny MacBethTake a Ziploc bag and toss in a couple of steaks, pour in half a bottle of Rogue Chipotle Ale. What do you suppose you do with the other half?  Guinness is another option. Hell! Any beer is another option. Let it sit in the refrigerator for an hour or two. The Chipotle Ale has a little bite, but I still add some fresh ground pepper and sea salt to the steaks when I’m ready to cook.

There’s nothing better than a steak on an open fire, but the next best thing is a cast-iron skillet. Toss the steaks and juice into the skillet and broil to your liking. I like my medium rare; cooking it about 3-4 minutes on each side. When ready, pull the steaks out, and let the steaks rest for five minutes in the skillet. This is very important. The steaks start to seal in their yummy juices.

It’s moan worthy! Especially, if you serve it with another bottle of ale.



Please share your ideas because this girl likes to eat.


No tomato sauce on these Stuffed Peppers.

I’m picky about my tomato sauce. Imagine that? The best sauce is home-grown tomatoes, and spending many hours sweating over a hot stove canning those tomatoes. – Now that is a perfect foundation for a great sauce. Unfortunately, I don’t can, nor do I have a garden. So, no tomato sauce on these Stuffed Peppers, but I bet you’re going to love em!

First, open a bottle of India Pale Ale (to drink), and plug in your favorite tunes. This is the most important part to cooking. Why do you think I enjoy it so much?

You’ll need: Green peppers, rice, eggs, lots of EVOO and garlic, a bunch of fresh chopped parsley, a little bit of Italian bread crumbs, ground beef (95% less fat because you’ll make up for it in the EVOO), and fresh grated Romano cheese. Because I always make anywhere from 4 to 8 peppers, I never measure out my ingredients. Come on, it’s all about eyeballing it, right? I can say I use less than a cup of rice and breadcrumbs. I go overboard with the garlic, parsley and Romano cheese. I use anywhere from 2 to 4 eggs depending on how much I need to hold together.

Stuffed Pepper, Photo by Jenny MacBeth

Chop up the parsley and garlic. Squish together with the rice, eggs, bread crumbs, ground beef and a little of the Romano cheese. Stuff your peppers with the mixture. Put into a baking dish, sprinkle with lots of Romano cheese and some more parsley. Lastly, drizzle the top of the peppers with lots of EVOO, and let it coat the bottom on the baking dish. Add fresh ground pepper and salt. Bake covered at 350 for 2.5 hours.

Serve with another India Pale Ale and enjoy. Dogfish is a good brand of IPA, and I always have it chilling.

Thanks for reading. Please share your ideas because this girl likes to eat.