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Tuesday, June 22, 2010

Gooey, Cheesy, Chili Rellenos

Another recipe from my mom!  These are soooooo gooey and yummy.  Not very healthy though.  Oh well, splurge one night, grab some Dos Equis and Margaritas and pig out.  ;)

Serves (I am not sure, but I think about 4 or more people)


7 (4oz) Cans whole chilis
1 Lb jack cheese, cut into strips
1/4 C flour
1 1/2 C milk
1/2 Lb grated cheddar
4 Eggs
1 Tsp Salt
Dash of Paprika


Rinse chilis and take our seeds.  Fill chilis with jack cheese.  Beat eggs, add flour until smooth, then add milk, salt and pepper.  Beat again.  Put 1/2 of the chilis in greased 9x13" pan.  Sprinkle with 1/2 cheddar and some paprika.  Put in the rest of the chilis (on top), and top with cheddar and paprika.  Pour the beaten sauce over the whole pan and bake at 350 for 45 minutes until set.

Thursday, June 10, 2010

Jack Daniels BBQ Scallops

This is the most delcious, easiest dinner I've made in a LONG time!  I paired it with some asparagus for a healthy, low carb, outstanding dinner.

Serves 2


12 frozen sea scallops (thawed) OR 6 Jumbo fresh sea scallops (fresh are much better, but frozen and simple, less expensive, and convenient)
2 Tbsp Sweet Baby Ray's (or other brand) BBQ sauce
2 Tbsp Low Sugar Peach Preserves
2 Tbsp Jack Daniels
3 Pieces Turkey Bacon, cooked and crumbled
1 Tbsp Olive Oil


In a saucepan, mix Jack Daniels, peach preserves, and BBQ sauce.  Play with the amounts until it tastes the way you like it.  Let simmer for at least 30 minutes.

Cook bacon until crispy, crumble, and set aside.

Pour olive oil into pan and heat on medium.  Once hot, place the scallops in the pan.  Cook on each side until slightly brown, about 4 minutes on each side. 

Toss scallops in sauce and top with bacon.