Tag Archives: jalapenos

Easy Beer Ritas!!


beer ritas

Sometimes it’s nice to unwind with something refreshing, especially since the summer time is SO HOT right now!  For me, a margarita sure hits the spot.  Now, I’m not talking about one of those funky tasting mixes they sell at the store on the liquor isle.  I guess slowly over the years I have upgraded to something a little better tasting.  Beer Ritas!!  So classy, right?  Hey, don’t judge!  Just try it!!!  
What I love about these ritas is that they are super quick, delicious, and can be made without a blender….unless of course, you want them frozen instead of on the rocks.  For me, no blender = less dishes = more relaxation time.  It’s a win-win!!  
These are also quite customize-able.  (Is that even a word?)  I like to add a little bit of olive juice to mine and make it more like a Mexican Martini, but you could also add Cointreau or Grand Marnier.  Go ahead….make it your own!!!
12 oz. frozen limeade
12 oz. water (use the limeade can and fill to the top)
12 oz. tequila of your choice
1 12-oz beer, preferably a light beer
few Tbsp. olive juice (optional)
What to do:
Pour all ingredients into a pitcher.  Stir (so difficult, right?) Rim some glasses with salt. Serve over ice.  
I love mine served with jalapeno stuffed olives!!!

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.