Today is the first day of December. That means National Pie Day and Eat a Red Apple Day. It’s also Rosa Parks Day. Before we get into all the ins and outs of today, let’s just stop a moment to honor Rosa Parks. If ever there were an example of dignified courage, it is Rosa Parks.
In case you hadn’t noticed, today follows Cyber Monday. Do you participate in Cyber Monday? Personally, we don’t. Not that we don’t shop online, but when it comes to the holiday season, I like to touch and smell and let things move me in ways shopping online just can’t. Now I bring up Cyber Monday because today is Giving Tuesday, the day following all that cyber shopping. Add that to your shopping list.
Most of us have our giving traditions. Way back when, Hubby and I organized the Angel Tree at our parish, and the gifts went to children from Homeless Haven. Now that we’re older, we’ve taken a back seat and do our giving via Toys for Tots and Homeless Sock Drives. Giving is important. Kiddo is a very giving man. I honestly believe this comes from the examples we made as he was growing up. Find something that moves you and give what you can today.
While today is Giving Tuesday, it is also Tijuana Tuesday in our house. Oh yeah, something Mexican served with Margaritas is our Tuesday tradition. Yet I could not resist bringing the spirit of Pie Day into the mix. Wait till you see.
First things first, and that would be the Enchilada Burritos.
Beefy Spanish Rice Enchilada Burritos
1 box Spanish Rice
1-1/2 cups Water
1 (10 oz) can Ro-Tel Tomatoes
1 tablespoon Butter
Empty boxed rice in a saucepan. Add water, seasoning packet, tomatoes and butter. Bring to a boil over medium-high heat. Cover with a tight fitting lid, reduce to simmer and let cook undisturbed for 25 minutes. Remove from heat, fluff and set aside.
While the rice cooks, heat oven to 350 degrees. Dice onions and set aside.
Beefy Enchilada Burritos
1/2 cup diced onion
1 tablespoon Vegetable Oil
1 lb Ground Beef
2-1/2 tablespoons Taco Seasoning
1/2 cup Beef Stock
8 (8-inch) Flour Tortillas
1 cup Refried Beans
1-1/2 cups shredded Mexican cheese blend
1-1/4 cups Hot Enchilada Sauce
Lime Wedges, garnish
Sour Cream as desired
In a large deep cast iron skillet, heat oil over medium-high heat. Add beef and onion; cook 6 to 8 minutes, stirring occasionally, until brown. Drain, and return mixture to skillet. Stir in taco seasoning mix and beef stock. Cook over medium heat 2 to 3 minutes longer or until thickened. Transfer to medium bowl. Clean out skillet; spray with cooking spray.
In a microwave safe bowl, heat refried beans just warm to make them easier to spread.
Place tortillas on work surface. Divide refried beans, Spanish Rice and beef mixture among centers of the tortillas in 4-inch long strip. Tuck ends over the strip of filling, fold and roll up into burritos. Place seam side down in skillet. Bake 25 minutes.
Remove from oven, drizzle with enchilada sauce; then sprinkle shredded cheese. Return to oven and bake an additional 8 minutes or until cheese is melted and burritos are heated through.
While the cheese melts, chop cilantro and cut limes into wedges. Remove burritos from the oven, garnish with cilantro and serve with lime wedges. Top with a dollop of sour cream and enjoy.
And now the dessert. After all, it is National Pie Day. Okay, so these Pie Bites are a bit of a stretch, but oh my, they are good!
Mexican Hot Chocolate Crescent Pie Bites
Hot Chocolate Filling
3 cups Whole Milk
4 egg Yolks
3/4 cup Sugar
1/3 cup Cornstarch
1-1/2 teaspoons Ground Cinnamon
1/3 teaspoon Cayenne Pepper
1 teaspoon Salt
2 tablespoons Butter
1 teaspoon Vanilla Extract
2 cups Dark Chocolate Chips
In a medium bowl, whisk together milk and egg yolks until fully combined.
In a small saucepan, combine sugar, cornstarch, cinnamon, cayenne, and salt and whisk to combine. Add milk mixture and whisk again until no lumps remain. Bring mixture to a boil, then reduce heat and let simmer 1 minute.
Remove from heat and stir in butter, vanilla, and Chocolate Chips until completely melted. Pour mixture into prepared crust and refrigerate until firm, at least 2 hours.
Meanwhile, bake crescent shells and marshmallow topping.
1 (8 oz) can refrigerated Crescent Dough Sheet
Heat oven to 375-degrees. Unroll dough on work surface. Press into 12-inch by9-inch rectangle.Using a pizza cutter or sharp knife, cut rectangle into 6 rows by 4 rows to make 24 squares.
Gently press squares into 24 ungreased mini muffin cups (dough will not completely cover inside of cup; do not press too much). Bake 6 to 8 minutes or until edges are golden brown. Cool completely in pans, about 10 minutes. Remove from pans.
Make Marshmallow Cream Topping.
Marshmallow Cream Topping
1/2 cup Marshmallow Crème
1/2 cup frozen Whipped Topping, thawed
Mini Chocolate Chips for garnish
Fold marshmallow creme into whipped topping. Spoon marshmallow topping into sandwich-size resealable food-storage plastic bag; seal bag. Cut tip from 1 bottom corner of bag; squeeze topping onto tarts, and sprinkle each with chocolate chips. Store in refrigerator.