Wednesday, March 13, 2013

Rosie Makes Moreover Red Beans And Rice.

   Recently I made a Creole dish, Red Beans and Rice,
requested by my friend, Ange-in-Wisconsin,
in my Just-Ask-Rosie feature.

My Hawthornelets won't eat the same thing
twice in a row,
so Rosie's had to come up with Moreovers - not leftovers.

I'm making Moreover Red Beans and Rice tonight.

I'll be using 1/2 each of a red jalapeno and a green jalapeno.

 About half that much meat.

 And half an onion.

 Chop the onion and jalapenos and zest a lime.

 Brown the hamburger meat in a skillet over medium high heat.
Here's my red beans and rice mixture.
 Add the beans and rice to the hamburger mixture.
 I seasoned my meat with freshly ground salt and pepper,
cumin, oregano, and cayenne powder, to taste.

 Add in the onion, jalapenos, and lime zest
and a little Tamari Sauce.

 Cook about a minute more, to soften the vegetables.

  Place little Tostitos scoops on your baking pan.

Middle Hawthorne helped.
He spooned the hamburger mixture in
and added the grated Colby Jack cheese.

 I spooned my Mexican dip over top -
1/4 cup cream cheese
1/4 cup Velveeta
2 TB heavy cream
1 TB sour cream
cayenne pepper

Mix all together and nuke.
Stir until smooth.
Place under the broiler until cheese is melted.

 Sprinkle chopped scallions and cilantro over top.

 Num yummy.
 Yum nummy.
 I love this stuff.
 And it met Hawthornelet approval!


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