Deck the Halls

When do you decorate your Christmas Tree? Some folks do it the day after Thanksgiving. Some folks wait until the first of December, while others wait until Christmas Eve. We’re the day after Thanksgiving type.

I can remember way back in the day, when Hubby and I were first married. Every year we drove up into the foothills the day after Thanksgiving to cut down a Christmas Tree. Back then, it was twenty-five dollars, no matter the size. For Hubby, that was an open invitation to get the biggest tree he could safely cut down and haul home. Home was a two-story on a cul-de-sac. The living room had a huge picture window, and the ceiling went all the way up to the roof. The second floor was over the garage. With that much ceiling clearance, Hubby’s idea of a tree was massive.

His trees became the talk of the cul-de–sac. Our neighbors would actually take out their lawn chairs and sit across the street, having a block party if you will. They would sip hot toddies and watch the show. We moved all the furniture from the living room to accommodate the tree. And a tree stand wasn’t enough. No, Hubby ran guy wires. It was crazy insane. I do miss cutting our own tree, but I don’t miss the mess of a fresh tree. Not to mention all the other things a real tree requires – like getting the tree straight in the stand and stringing the lights. There are a lot of advantages to a fake tree. But then again, you can’t get that Christmas Pine smell. I miss the pine scent that filled the house.

Decking the Hall the day after Thanksgiving means it’s alway on a Friday. Each year, I’ve kept with Catholic Friday Traditions. It’s a meatless supper, that’s also simple yet festive. This year I came up with my favorite supper yet.

Deck the Hall Green and Red Wet Burrito
2 cups Water
1 box Farmhouse Mexican Rice
Pinch Salt
2 Roma Tomatoes
Handful Nacho Sliced Jalapeno Peppers
1 (16 oz) can Refried Beans
6 Burrito Size Flour Tortillas
1 (10 oz) can Green Enchilada Sauce
1 cup Pepper Jack Cheese
3/4 cup Sour Cream

Fill a sauce pan with water. Add seasoning mix from the box of rice, whisk to blend into the water. Add rice and a pinch of salt. Bring to a boil.

Reduce heat, cover and let simmer for 25 minutes. Remove from heat, set aside until ready to use.

While the rice cooks, seed and dice tomatoes, set aside. Drain jalapeno peppers, set aside until ready to garnish. Place beans in a microwave-safe bowl. Microwave for about 2 minutes, just to warm beans. Warm tortillas to make more pliable for easier rolling, stack and set aside.

Warm oven to 400-degrees. Spray a casserole dish with cooking spray, set aside.

Working with one tortilla at a time, place some beans down the center of the tortilla to within about a half-inch from the edge. Top beans with rice. Tuck ends inward, tightly rolling the tortilla around the filling to encase filling completely. Place burrito seam-side down in the prepared casserole dish. Repeat until all the burritos have been made.

Place in the heated oven to bake for about 15 minutes, just until tortilla is beginning to brown. Remove from oven, ladle enchilada sauce over the burritos. Top with cheese. Return to the oven, bake until the cheese has melted and the sauce is bubbling.

Remove from oven. Garnish with tomatoes and jalapeno peppers for a splash of Holiday Color. Finish with a dollop of sour cream, serve and enjoy.

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Give glory and eternal praise to Him!