layered chili relleno casserole

I love casseroles, and I love chili peppers and I especially love cheese. So when we brought in yet another bucketful of peppers from the garden I thought I must come up with something a bit new. We had been saying we needed to make chili rellenos lately but it was too late tonight so we made this instead. Very Yummy. Very very yummy.


  • 3 eggs
  • 1.5 cups self rising flour
  • 1 cup milk
  • 10-20 raw Anaheim or Poblano Peppers
  • 4 cups Mexican Style Blend Shredded Cheese
  • Ground Beef or chuck 85% lean meat / 15% fat cooked,  ( yield from 1 & 1/4 lb raw meat )
  • 1 large diced Onion and a few diced jalapenos if you dare
  • 2 tbsp Coconut Oil

We will be layering a batter mixture, peppers, cheese, batter mixture, peppers meat, and then cheese again.

First half your peppers lengthwise, and place cut side down on a cookie sheet, you can crowd them. Bake or broil just until they begin to get bubbled on the outside, take out and set aside.

Keep oven on at 4oo.

In blender, whip eggs and milk, then add flour and blend well. Set aside.

In a skillet  brown together your ground beef, onions and jalapenos. Set aside.

Take a large casserole dish and add coconut oil, then place in oven for 5 minutes or so until dish is hot. Take out of oven and put on hot pad or stovetop.

Immediately pour in 1/2 of your batter mixture so that it will begin to cook from the warmth of the dish as you add the other ingredients. Then layer half of the peppers just spreading evenly. Then add 3 of the 4 cups of cheese. Then the rest of the peppers, pour on the remaining batter, then the cooked meat, spread evenly and the rest of the cheese. Put in oven and bake about 20 minutes until set and the cheese on top bubbly.

Cut into squares and serve. You could put a tomato or chili sauce on top, but we liked it just as it was.

nutrition info, serves 10,  each serving 380 calories, 21 g fat, 21 g carbs, 24 g protein

seasons of cooking?

2012-11-09 18.25.24

In our house usually the oldest daughter at home is the kitchen manager. She is responsible for planning meals, grocery lists, keeping inventory, and keeping the deep freeze, kitchen fridge and pantry in order. I let her pretty much organize the kitchen as she likes.  She is also the supper cook and chief baker. Our method has worked well for many many years and produced very well trained expert domestic wives with well fed husbands. Smile 

However each time ones gets married we hand the baton to the next and it always is fun to see the changes that come about as the next one settles in.

Each daughter has had her culinary specialties. And we gets lots of fun variety. Southern, Italian, Mexican, and then there is Georgia’s fire breathing can’t get hot enough Mexican. We purposely plant 5 rows of peppers in the garden for her. I am tellin ya, my girls can COOK Smile!

But hey, Momma likes to cook too! So in between sharing with the next in line, I have gotten to cook a few new things myself.  I thought I would share one of my newest creations. We call them taco cups. Here is the general idea.

I usually make pinto beans in the crock pot once a week and make enough for a couple meals. So  I already had these made. In a big skillet I  put 2 pounds of ground beef and a diced onion and a handful of diced peppers. I cook the beef and such till well browned and then add in about 8 cups of pinto beans, they are cooked but not mashed. I then add either 2 cans of diced tomatoes or the equivalent amount of fresh ones. I keep all that at a low simmer. Then I take a dozen corn tortillas and lightly fry each in a small amount of oil until pliable. Then I take my 12 cup muffin tin and put it upside down on the counter. I place each tortilla over the cup and bend the edges down, tucking them however they will fit. Then take another muffin tin and place over it and press down gently. You could smaller muffin tins but I have the big ones so this works well for me. Then put them in the oven and bake until crunchy around the edges, usually around 20 minutes at about 350. Then you remove and place your tortilla cups on plates. Fill with the meat/bean mixture, top with mexican blend shredded cheese, a dollop of sour cream, sprinkle with crushed red pepper and garnish in between with shredded lettuce and more diced tomatoes.

Yummy. Great for a crowd. This made enough for 12 cups. 1 or two cups per serving unless you work on a farm, or you are a fast growing youngin.

meatloaf for a crowd

My Georgia makes incredible meatloaf. It is one of those things of mine that she has taken and greatly improved upon. We like it best with thickly sliced homemade bread. preheat your oven to 350

you will need

  • 2 pounds ground beef
  • 1 diced bell pepper
  • 1 diced onion
  • 3 eggs, beaten
  • 2 Cups uncooked oatmeal, we use thick sliced non- instant
  • 1 T Cajun seasoning
  • 1 large 1 lb can tomatoes sauce

Add everything except the tomato sauce to a large mixing bowl and get your hands in it and mix well. Then put it all in a baking dish and pat down smooth like a loaf. pour the tomato sauce on top and bake at 350 for 45-60 minutes. It will be done when bubbly and you can insert a knife into center and it comes out clean like when you test a cake, leaving a slice in the top. We like to serve ours as sandwiches, but it is also great alongside cooked pasta.

budget ground beef stroganoff

  • 1 pound ground beef
  • 1 onion diced
  • 1 sweet red pepper diced
  • 1T chili powder
  • 3/4 cup flour
  • 6 cups milk
  • 3   8 oz packages macaroni noodles
  • 1/2 cup sour cream

Cook and drain the noodles. While they are cooking, in a skillet on med heat cook ground beef, pepper, and onion, stirring occasionally until well cooked. When the meat is cooked add flour and continue stirring, when meat is well coated with flour, slowly pour in milk while still stirring. Continue on med heat until mixture thickens. About 5-10 minutes, still stirring. It should be like gravy. Then add thickened meat sauce to the noodles. Add sour cream and stir well. It should be slightly soupy. Cover dish and let sit for 15 minutes then serve. The pasta will absorb some of the gravy so it ends up more like a casserole.

serves 8-10