Tag Archives: dinner

Jalapeno Popper Meatloaf


57337777-db00-4d43-ab42-3a47a798a85f_zps77bacdb4I am in love with jalapeno poppers….You know, the fresh jalapeno kind stuffed with cream cheese and wrapped with bacon.  YUM!!!!  These things….


Maybe it’s because I don’t make them very often since they’re pretty time consuming – but DEFINITELY worth the time.  Just never eat a huge amount of the poppers on an empty stomach!  I’m not going to cross over into the TMI zone.  I promise!  Well, I promise THIS time anyways.  Just heed my advise!


Meatloaf!  Back to meatloaf!  How does this relate to meatloaf?  Well, sometimes I have some ingredients leftover since it’s kinda hard to determine just how much cream cheese you’ll need to fill 50 poppers.  AND cream chesse is just so darn good, you can’t let that go to waste!

So, in the midst of my obsession with jalapeno poppers comes the next best thing – I present you Jalapeno Popper Meatloaf!


Prepare the meatloaf and fill with the jalapenos and cream cheese.  Cover up the holes with some hamburger meat.  Top with leftover jalapenos that do not fit inside.


**Note – You could just cut up the jalapenos and cream cheese into small pieces and drop into a meatloaf hole if you are in a hurry.  I think I just coined a new term!  Meatloaf hole!!  Yes, I know I am totally weird!


Lay strips of bacon across the meatloaf and tuck the ends under the edge of the meatloaf.  Bake for 65 minutes at 380 degrees.

P.S. I even use some of the drippings to make gravy if I’m serving it with mashed potatoes.  It gives you a salty smokiness from the bacon and a little bit of jalapeno flavor.  Works for me!!!



2 lbs. hamburger meat

1/2 of a medium sized onion, grated or finely chopped

2 finely grated carrots

1 dry onion soup packet (or some onion and garlic powder)

2 eggs

1/2 c. breadcrumbs

8-10 slices of bacon

10 fresh jalapenos

1 box of Philadelphia cream cheese

What to do:

  1. Preheat the oven to 380 degrees.
  2. Spray your dish with non-stick spray.
  3. Prepare the jalapenos by cutting longways and removing seeds from the inside.  If you want a spicier meatloaf, leave the white membrane that runs along the wall of the jalapeno.
  4. Fill the inside of the jalapeno with cream cheese.  Do this with all jalapenos.  Then cut into 1/2 inch chunks.  Set aside.
  5. Mix meat, onion, carrots, seasonings, eggs, and breadcrumbs and place them into a pan on top of a few bread slices (if you want to absorb some of the extra grease as it cooks.)   Shape into a loaf.
  6. Make holes like you are about to plant a seed.  Place a piece of the jalapeno/cream cheese inside the hole, and cover up the hole with some hamburger meat.  Do this sporatically all over the meatloaf.
  7.  Any pieces that do not fit inside the meatloaf, pile on the top.
  8. Lay strips of bacon across the meatloaf and tuck the ends under the edge of the meatloaf.
  9.  Bake for 65 minutes at 380 degrees.

Fry Gosht and Family Time


After spending some time with my family who was visiting for my daughter’s birthday party last week, we definitely spent some time in the kitchen since we love to cook.  Here’s one of the things that we made.  FRY GOSHT!

Before we got to making the fry gosht, we had a lot of family time.

We did a little sight seeing….down my street.  (I’m trying to convince them to move to Austin.)  Hurry up and move already!!!!!  Who can resist this!!!????!!!!

We also did a little swimming.

    and we made some soap.  Good times!  Good times!

Now back to the food!  Fry gosht is a meat and tomatoes type of curry.  The name translates to “fried meat” and is an Indian/Pakistani dish that can be changed up with different types of meat, typically beef, goat, or chicken.  The choice is yours.

Start with 1-2 onions and saute in oil/ghee until translucent.  Add 3-4 Roma tomatoes and cook down until a gravy is forming, adding water as necessary.

Next, add the 1/2 packet of Shan Karahi/fry gosht seasoning, found in the international section of most grocery stores,  and meat.  In my case, I used cut goat that I bought at the same store as the seasoning.  Note:  the more mix you add, the spicier it gets.  1/2 of a packet is definitely spicy enough for my family.  Cook until the meat is fork tender.

This is one of my husband’s favorite curry dishes, and he requests it every time my aunt comes to visit.  Well, now I have first hand knowledge on how to make it for him anytime I want…..except I think it means more when she makes it. 🙂

What you need:

1/4 c. oil or ghee

2 Tbsp. garlic/ginger paste, or 1 Tbsp. finely grated ginger and 1 Tbsp. finely minced garlic

1 onion, cut in large chunks

3-4 Roma tomatoes

1 box of Shan Karahi/fry gosht seasoning

1/2 lbs. meat, cut goat, beef roast or chicken, cut into large chunks

What to do:

In a large pot, saute onions in the oil/ghee on medium heat until they are translucent, approximately 5-10 minutes.  Add tomatoes and the garlic/ginger paste.  Cook until a gravy is starting to form, adding a cup of water if looking dry and continue to simmer.  It should cook until the tomatoes and onion break down, approximately 15-20 minutes.

Add the meat and cook until tender, approximately 45 minutes to 1 1/2 hours . **See Tip 1 below**  Add water as necessary to keep a gravy like texture in your pot.  The dish is complete when the meat is fork tender.

**Tip 1:  Depending on the size of the chunks and whether or not your meat contains bones, the cooking time can vary.  Meat cooks faster without bones and with a smaller size meat chunk.   If you buy a tough cut of meat, the cooking time will also be longer.

Migas! Migas! Migas!


Since I first posted my salsa recipe, it’s only fitting that I give you something to eat with the salsa.  One of my favorite breakfast items is migas.  It even goes great with a few strips of leftover fajitas from barbecuing the night before .

I start by frying up my corn chips.  I take about 6 or 7 corn tortillas, stack them on top of each other, and I cut them into strips and then into cubes.

I fry them in oil until they are golden brown like this….

I had to fry a couple chips to eat with my salsa too since I had the oil going already!  After frying, place them on a paper towel to absorb some of the extra oil.  A little tip:  You are more than welcome to use all the little bits of broken corn tortilla chips that end up at the bottom of the bag that usually get thrown out.  If you are using thin tortilla chips, you want to wait until the very last minute to throw them in because, if not, they will easily get blended in with the eggs and will be almost non-existent.  Right before serving would be a great time to throw those thin chips in.

Before I get to forget to mention it, let’s talk about hot peppers for a second.  If you want your migas to be spicy, I would go with a jalapeno or serrano pepper in this dish.  If you like the pepper flavor without a lot of spicyness, if you have kids or in my case a Mexican husband who doesn’t like spicy foods (crazy, right?), I use poblano peppers.  Those are the big peppers that normally get stuffed with all kinds of goodies, then battered and fried to create chiles rellenos.  In my case, I use them in migas.


I use about half of one of those big poblano peppers and freeze the rest in a Ziploc bag for next time.  I chop that and about half of an onion and saute in oil until soft.  Once these are soft, I add either a chopped fresh tomato or a few leftover canned tomatoes from when I made the salsa if I’m out of fresh ones.

While the peppers and onions are cooking, I start getting the eggs ready.  I scramble them and pour into the onions and pepper mix.  When they are about halfway done cooking, I throw in my cheese.  I like to use Velveeta or a few American cheese slices to make it creamy but you can use cheddar…just remember, depending on the cheese you use, you will get a different texture and taste.

When the eggs are completely cooked and no longer runny, the migas are ready!  Serve either alone or on a taco.  Enjoy!



6-7 corn tortillas, cut into cubes

oil for frying

1/2 poblano pepper, seeded and chopped

1/2 onion, diced

garlic, salt, and pepper

1 fresh tomato, diced

10 eggs, scrambled

8 oz Velvetta, approx.

Fry the cubes of corn tortillas in oil until golden brown.  Drain on paper towels.  Use a few tablespoons of the leftover oil to saute the poblano and onion until the onion is translucent and the pepper is soft.  While cooking, season with garlic, salt and pepper as you like and scramble the eggs.  When the pepper/onion mix is cooked, add the tomato and scrambled eggs.  When the eggs are halfway done scrambling, add the cheese until almost melted.  Once the cheese is about completely melted, add the fried corn chips.  Serve alone or on a flour tortilla.