South of the Border Meatloaf

1 cup finely chopped poblano or green bell pepper (I added 2 jalapenos)
1 medium onion (1/2 cup/125 mL finely chopped)
1.5 cups very finely crushed authentic restaurant-style tortilla chips
1 cup ketchup
2 tbsp Chipotle Rub
1 1/2 lbs 93% lean ground beef
2 eggs
1 1/2 cups shredded sharp cheddar cheese, divided
Chopped fresh cilantro (optional)


Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure 1.5 crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix ‘N Scraper®. In a Mixing Bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.

2.*** I placed into a loaf pan, and cooked for about an hour or so on 375, topping it with ketchup muixture in the last 15 minutes.
The recipe says to form a loaf and place it in a Deep Dish Covered Baker then Microwave, covered, on HIGH 14-17 minutes, take out brush remaining ketchup mixture on top and remicrowave for 3-4 minutes.

3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired. Make sure to LET STAND !!!

Yield: 6 servings

Ginger Glazed Mahi Mahi

Ingredients
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 teaspoon grated fresh ginger root
1 clove garlic, crushed or to taste
2 teaspoons olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tablespoon vegetable oil

Directions
1.In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Footnotes

Jerk Chicken Nachos

Made these last night. Delicious.
Post a pic later.

A simple yet fun and friendly meal for the family or hors d’oeurves for friends.

You will need

» 6 cups of tortilla chips
» 3 cups diced or shredded cooked chicken (I season with Season all and Jerk rub)
» 2 cups of shredded cheddar and Monterey Jack cheese blend
» 2 tablespoons of Jamaican Jerk Rub (keep them separated)
» 1 small yellow or red bell pepper (I like to us a combination of the two)
» 1 small lime
» 2 tablespoons of fresh snipped cilantro
» ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub

1.Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on the Pampered Chef Large Round Stone.

2.Now in the Classic Batter Bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently using the Small Mix ‘N Scraper.

3.Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to the Stackable Cooling Rack.

4.While the chicken and chips are in the oven, dice the bell peppers.
Then slice the lime in half(across). You should now juice half of the lime, using the Citrus Press, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.

5.Cut up your cilantro.

6.Slice the remaining lime half using the Ultimate Mandoline fitted with the v-shaped blade. Cut the slices in half using Utility Knife.

7.Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro.
I do not like Sour Cream but definnatly use the jerk seasoning and the sourcream! Its awesome!
*****
If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.

Zesty Slow Cooker Chicken Barbecue

Ingredients
6 fresh skinless, boneless chicken breast halves
1 (12 ounce) bottle barbeque sauce
1/2 cup Italian salad dressing
1/4 cup brown sugar
2 tablespoons Worcestershire sauce
Directions

1.Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Shred and place onto buns, or serve as is.

Serve with backed potatos.

Impossibly Easy Mixed-Berry Crumble Pie

Streusel
1/2 cup Original Bisquick® mix
1/4 cup packed brown sugar
1/4 cup chopped nuts
2 tablespoons cold butter or margarine




Pie
1 bag (12 oz) frozen mixed berries (about 2 1/2 cups)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Original Bisquick® mix
1/2 cup sugar
1/2 cup milk
1 tablespoon butter or margarine, softened
2 eggs


Total Time: 20 min 1.Heat oven to 325°F. Spray 9-inch pie plate with cooking spray. In small bowl, sitr together 1/2 cup Bisquick mix, brown sugar and nuts. Cut in 2 tablespoons cold butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly; set aside.
2.In medium bowl, mix frozen berries, cinnamon and nutmeg. Spread in pie plate.
3.In another medium bowl, stir remaining pie ingredients with wire whisk or fork until blended. Pour into pie plate. Sprinkle with streusel.
4.Bake 50 to 60 minutes or until top is evenly deep golden brown.
High Altitude (3500-6500 ft): Heat oven to 350°F. Bake 55 to 60 minutes.