A Recipe for Health, Sex, Happiness and Love

 

 

 

 

 

 

 

Let’s heat things up. This is a hot chili meal followed by a light and creamy dessert. Make the dessert ahead of time and set aside.

Creamy Rice Pudding

1 cup of cooked white rice

1/1/2 cups of butter milk or regular low-fat milk

1/3 cup of sugar

1 egg beaten

½ cup golden raisins, currants or any other dried fruit

1 teaspoon of butter

½ teaspoon of vanilla extract

Cinnamon stick and ground cinnamon

In a medium size sauce pan combine rice,1 cup of milk and the sugar. Cook over medium heat, stirring until thick and creamy; about 15-20 minutes. Stir in remaining milk, egg and raisins. Cook two minutes, stirring constantly. Remove from heat and stir in butter and vanilla. Pour into a serving bowl. Sprinkle cinnamon on top and push a cinnamon stick into the middle of the pudding. Serve warm. Serves 4

 

Chili Corn Bread

½ cup of flour

½ cup of corn meal

1 egg beaten

½ cup of buttermilk or skim milk

¼ cup grated low fat cheddar cheese - sliced

¼ cup of whole kernel canned corn

2 teaspoons of finely chopped green chili

1 teaspoon of olive oil

Preheat oven to 400 degrees. Mix all ingredients in a bowl and stir just until flour is moistened. Spread evenly in a loaf pan that has been sprayed with non-fat cooking spray. Bake for about 30 minutes or until golden brown.  Serves 8

 

Chili Relleno Casserole

1 cup evaporated milk

4 egg whites

1/3 cup all purpose flour

3 - 4oz cans of whole green chili

1 pound of low fat jack cheddar cheese

1-8oz can of tomato

Preheat oven to 350degrees. Spray a 1/1/2 quart casserole dish with non-fat cooking spray.

Beat milk, eggs and flour together until smooth. Split open chilies and remove seeds. Rinse and place on a paper towel.

Line the bottom of the casserole pan with half the chilies. Top with half the egg/milk mixture and then top with half the cheese. Place the remaining chilies on top, cover with remaining egg/milk mixture and top with remaining cheese. Spoon the tomato sauce on top spreading it to cover the top of the casserole. Bake for one hour or until center is firm. Remove from oven and cool for about 5 minutes and then serve.

 

Papaya Salsa

½ ripe papaya cut into small bite size pieces– I prefer Hawaiian papaya because it has a richer taste

1 plum tomato chopped into small bite size pieces

½ small green chili with seeds and white pulp removed, finely chopped

1 tablespoon of apple cider vinegar

1 tablespoon of honey

1 tablespoon of fresh squeezed lemon juice

Combine and chill

On a plate arrange several leaves of fresh lettuce. Top with salsa. Place a square of corn bread on the plate and a square of the Chili Relleno on the plate.

Serve with a sauvignon blanc, a light beer or sparkling water. Toast to health, sex, happiness and love.

Finish the meal with the warm and creamy rice pudding.

Comida Buena!

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