It's Friday!!!! (Chili Rellenos Casserole, Spanish Rice)

Friday already, why is it that when you are working the week just drags by,  but when you are on vacation it flies by...  why???   The first 2 days have been amazing,  don't really have anything planned today..  just some cleaning,  maybe a trip to the nail salon for a mani/pedi and maybe spend some time at the park enjoying the wonderful weather that God has blessed us with..  I need to grab the stuff for Rebekah's  birthday dinner today I guess and some rice for tonight's dinner and Sunday's dinner..  I might even experiment with another cheesecake this weekend..  The White Chocolate Raspberry One,  and I have found a cool dessert to make for her birthday dinner..  A Peanut Butter Chocolate Cream Pie.. it looks yummy..  not sure that really goes with Chinese food..  but who really cares..  I am sure she won't..  lol 
We did go to the nail salon..  my guy David worked us in..  He is the best..  I have Daisies on my fingers and toes in honor of my sister Jo..  So hard to believe that on Tuesday she will have been gone from our lives for 11 years..  where has the time gone.. I miss them all so very much..
For dinner tonight I am making a new recipe.. Chili Rellenos Casserole and making my Spanish Rice..  I love Chili Rellenos,  I hope the casserole is as good if not better than the real Chili Rellenos..  We will definitely see.. and I will try to be good and take more pics this time to post..

Chili Rellenos Casserole

2 (7 ounce) cans whole green chile peppers, drained
8 ounces Monterey Jack cheese, shredded
8 ounces Longhorn or Cheddar cheese, shredded
3 eggs, beaten
9 oz evaporated milk
3 tablespoons all-purpose flour
1 can enchilada sauce

Spray a 9x13-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour enchilada sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses and return to oven for about 5 minutes until cheese melts.  Serve with Spanish Rice and Refried Beans..  

Spanish Rice

Olive oil
Onion, chopped
garlic, minced
salt and pepper
1 1/2 c rice
2 c vegetable broth
1 c salsa or tomatoes with chilis

In a saucepan heat the olive oil,  add the onions and cook for about 5 minutes.. then add the garlic and cook for a minute,add salt and pepper,  add the rice and toast it for a few minutes.. then add vegetable broth and salsa,  bring to a boil, stir, reduce heat to low and cover and cook for 15 to 20 minutes.   very yummy and you don't have to worry about the sodium content.   :)

Refried Beans

Olive oil
1 onion, chopped
garlic, minced
Pinto Beans..  2 to 4 cups..  drained,  reserving liquid
chili powder
cumin
salsa

Heat olive oil in a large skillet,  add the onions and cook for about 5 minutes..  add the garlic and cook another minute..  add the beans and start mashing,  add liquid as it gets thick..  add the chili powder and cumin and keep mixing..  add the salsa and cook for about 10 to 15 minutes over low heat stirring occasionally..

Yummy, Yummy dinner.. if you wanted to you could add ground beef or turkey seasoned with salsa and chili powder/cumin to the chili rellenos casserole..   I will probably play with it a little.. it is really good the way it is..  but I think I could make it even better..  :)