Category: Just For Fun

Photo of the day and silly stuff not always related to food.

reynolds wrap, wraps, photo by Jenny MacBeth

Grab-N-Go, Mexican Stuffed Wraps

Posted on by Jenny MacBeth

 

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.

 

 

serve the stuffed banana pepper as a meal or appetizer

Corona ‘Hot Stuff’ed Banana Peppers

Posted on by Jenny MacBeth

 

It was a co-worker’s Birthday, and he just loves my stuffed banana peppers. I thought I would make him a batch. A prepared dish can make the best gifts. Sure a sparkling bobble is nice, but homemade is by far my favorite gift of all. It warms me to know that someone took the time to create me something from their heart.

This is my sister, Deena’s recipe only I add in lemon juice, beer, and use sweet and hot sausage. The lemon brightens the flavor, and instead of using all hot sausage, I mix half and half with Italian sweet sausage. I also use my own homemade tomato sauce (see Alternative to Canning Tomato Sauce recipe).

You’re going to need three Coronas to help put out the heat.

You’ll Need

1-1/2  pounds of ground hot Italian sausage (If you like it hot, only use hot sausage and increase to 3 pounds)
1-1/2 pounds of sweet Italian sausage
2 cups of Italian bread crumbs
3 eggs
6-8 cloves of garlic, crushed
1.5 teaspoons of lemon juice
1 cup of sweet onion, diced
10 banana peppers
3 cups of tomato sauce
1 cup of Corona
2 (6.67 oz.) packages of Provolone cheese (about 16-20 slices)

Let’s get started…

all you need. ingredients.Mixing

With your hands mix together both the sausages, bread crumbs, eggs, garlic, lemon juice, and onion.

removing seeds from the banana peppersCutting

Before we start cutting, grab your beer. I have a funny side story to tell you about the above picture.

Glen wasn’t home to help take photos. I needed both hands to cut the banana pepper, and I wanted to demonstrate it for you. How could I possibly do that? After a few head scratches, I took my iPhone and placed it on a shelf overlooking my counters with the camera side down. Since the screen only recognizes human fingers, I had to figure out a way to take a picture without using my hands. I then took a rubber spatula and put the handle side in my mouth. With the rubber side, I pushed on the camera button on the screen. It wouldn’t work at first but soon discovered if you rub the camera icon from one side to the other, it will snap one off. I wish I had a picture of me. I’m a little crazy. Ha!

Okay, back to the recipe.

Slice the stem off of each banana pepper and discard. Using a small paring knife, cut around the vein and pull out the seeds as shown in picture above. Rinse peppers in cold water and pat dry with a paper towel. To help alleviate the fumes in your eyes, nose, and throat, cut it under cold water.

carefully stuff the banana peppers with sausage mixtureStuffing

Hold the banana pepper in your fist at the top to help it from splitting. Carefully poke mixture in each pepper using one finger to help push it down. Don’t force it. It’s okay if it doesn’t make it to the bottom.

create a meatball on the end of the banana pepperOnce stuffed, add a ball at the top with mixture around the edges. The reason I do this is because I can not get the mixture all the way to the bottom of the pepper. It helps make it meatier.

adding provolone to the last 15 minutes of baking banana peppersCooking

Preheat oven to 400 degrees.

Spray a 4-quart baking dish with cooking spray. Place your stuffed peppers in the dish. Stop drinking and mix your Corona and tomato sauce together. Pour over your hot stuffed peppers. Cover with foil and bake for one hour.

Reduce oven to 350 degrees, layer the Provolone on top, and bake uncovered for additional 15 minutes.

serve the stuffed banana pepper as a meal or appetizerDone! Serve at a tailgate party or gift to a friend.

 

Tip: After handling banana peppers, wash your hands in lemon juice, soap and water. This will keep your hands from burning.