Shrimp & Poblano Pepper Casserole

Initially I was going to make stuffed Poblano peppers with shrimp, beans and cheese. I decided to reinvent it and made a casserole. I am satisfied with the result. I love the heat of the pepper on my lips. Its a lingering reminder of how good it tasted.

Shrimp & Poblano Pepper Casserole

2 cups. Instant Brown Rice
2 lbs of cooked Shrimp (2 frozen bags, detailed)
16 oz. Refried Black Beans
Penzy Arizona Dreaming spice blend
8 oz Tomato puree (season with garlic, onion, chili powder cumin, salt and pepper to taste)
4 Poblano peppers cut into strips
2 cups of Shredded Mexican Cheese
Top it with Parmesan

1. Preheat oven to 375. Spray 9x13 pan with nonstick spray. Layer rice, then shrimp, season top of shrimp generously with Arizona dreaming spice.

2. Mix the tomato puree, spices to taste and dilute with water. Pour over shrimp. This will help cook up the rice. Layer on top of that the beans, the peppers.

3. Bake for45 min. Top with cheese bake and extra 7 mins.

Next time I make this I will put the peppers in the middle and top it with the beans and cheese so they get a little bit more soft. They were still semi soft and crisp with a nice bite!!! I topped my with Cholula..my favorite! :) You could in place of the tomato sauce buy prepared enchilada sauce. I think it would work wonderful! I will definitely be making a creamy based sourcream, green chili garlic cheese sauce to pour over top and bake. I can feel it..thats what it needs. Infused with some cumin and cilantro. Mmmmmm.

Please enjoy and try to think outside the box. If you like it and it sounds good in the tummy then throw it together and give it a whirl. You will be surprised.

Macaroni & Cheese

Mac & Cheese part 2! Should I say cheese with a little pasta? I don't know why I call it Macaroni & Cheese, because it's definitely not macaroni I used, but you may do so. You have a free will..do as your tummy pleases. This was a second attempt in making it homemade. Dear Heavens! Be still my heart. I may have to repent after this..once..maybe twice.

Macaroni & Cheese

8 cups of Whole Wheat Rotini (Raw)
16 oz. Pepper Jack Cheese (Shredded)
16 oz. Mild Cheddar (Shredded)
1/4 cup of Butter
1/4 cup of All Purpose Flour
3 cups of Milk
1/2 cup of Heavy Whipping Cream
1/4 tsp Ground Mustard
1/8 tsp Ground Black Pepper
1/2 tsp Salt
2 egg yolks

1. First start bring a large pot of water to boil. Add pasta and cook until Al dente but little harder. If its still a little to hard to eat..then its perfect! (It will continue cooking in oven). Drain and rinse with cold water to stop the cooking process. Let drain completely!

2. Preheat over @ 350. Meanwhile, in a pot melt 1/4 cup of butter (1/2 stick) once melted add flour and give a stir for about 2 minutes until fully cooked and NOT burned! This will be our roux (roo).

3. Over medium heat add milk and cream. You may start with 2 cups of milk first and later add the extra cup as needed to thin out cheese sauce if needed! Whisk together until it starts to subtly thicken and add your seasonings..

4. Add egg yolks to bowl and add about 2 tbsp of heated roux mixture. Whisk together and add back to pot. Give a good whisk and add all shredded cheese.

5. You will be whisking this until it melts and thickens. If it seems too thick, here is where you add the milk. Turn off heat during this process. Add pasta in. You can add more or less depending how much cheese moisture you want.

6. Butter a baking 9x13 baking dish, add pasta cheese mixture and top with extra cheese if you want. I added shredded mild cheddar and Parmesan.

7. Bake for 20-25 minutes. Voila! You got homemade Mac & Cheese.

I would experiment with different types of pasta and cheeses. You can add anything that rubs your tummy the right way. It was a hit with my Mom. Especially with that subtle hit of the Pepper Jack, and creaminess of the Mild cheddar. YUMMO!