This time of year is always so
busy. The kid’s teachers always wait until the last semester to lump projects
and papers on them. My son has a paper in Language Arts and History, along with
two sketches due in his art class today. Add on top of that end of the year
fund raising and community projects for bowling. This of course is heading into
the USBC North Carolina State Youth Championships, this coming weekend. The
worst part of all of this is I have the blahs, and the rain isn’t helping to
make my mood any better.
Yep, I am crabby. So what better
way to get over the blahs and crabbiness, than to have crab. I know it is
coming out of season, but you still might be able to get some!
If you love Stuffed Peppers, or
crab, Hatch peppers, cheese, cream cheese and sour cream try these little
beauties out. The recipe comes from Susan W. - 2010 Houston Hatch Chile Recipe Winner.
Ingredients
4
Hatch chiles
4 oz
cream cheese
6 oz
Monterey Jack cheese, shredded
2 tbsp
Dijon mustard
6 oz
lump crab meat
2 ears
of corn, cooked with kernels removed
1/3
cup onions, chopped
1/2
cup half and half
1/2
cup sour cream
Lime
juice, as needed for taste
3 tbsp
butter
Salt
and pepper
Directions:
Roast the chiles until blistered either over open
flame or under broiler of your oven. Remove from heat and place in plastic bag
for about 5 minutes. Remove charred skin from chiles. Carefully make a slit in
one side of the pepper to remove seeds.
Mix the cream cheese, Monterey Jack cheese, Dijon mustard, lime juice, salt, and pepper in a bowl. Add crabmeat and mix carefully, trying to avoid breaking up the crabmeat. Stuff into cleaned peppers.
Place stuffed peppers in a baking dish and put in the refrigerator to chill for about 30 minutes. Preheat oven to 350 and place backing dish in middle of center rack. Cook for about 20-25 minutes or until stuffing is melted and heated through.
In a skillet over medium heat, melt butter and then add onion to saute, but not brown, about 5 minutes. Add the corn and salt and pepper to taste and continue to saute another 5 minutes. Add half and half and sour cream. Turn heat to low and let simmer while peppers are cooking. Plate the corn and top with one of the stuffed peppers.
Mix the cream cheese, Monterey Jack cheese, Dijon mustard, lime juice, salt, and pepper in a bowl. Add crabmeat and mix carefully, trying to avoid breaking up the crabmeat. Stuff into cleaned peppers.
Place stuffed peppers in a baking dish and put in the refrigerator to chill for about 30 minutes. Preheat oven to 350 and place backing dish in middle of center rack. Cook for about 20-25 minutes or until stuffing is melted and heated through.
In a skillet over medium heat, melt butter and then add onion to saute, but not brown, about 5 minutes. Add the corn and salt and pepper to taste and continue to saute another 5 minutes. Add half and half and sour cream. Turn heat to low and let simmer while peppers are cooking. Plate the corn and top with one of the stuffed peppers.
