Mexican Bake

If there is one thing The Reds love, it’s a mexican bake. Or a pasta bake. A bake of any sort really. If you stick it in the baking thing, it’s going to be appealing to us.

This recipe from OhMyVeggies is to die for:
In fact, everything we’ve made from this site has been to die for.

Green pepper and kidney beans were a new ingredient for me to use so I was on board. Oh yeah, tryin’ new things, gettin’ wild.

So now that I’m super smart, this recipe was pretty easy. Chop a bunch of shit, cook it in a pan, then bake it with cheese on top. Easy enough!

The funny part was when Joe went to make it. He would’t stop complaining about how the directions are written. It’s 5 directions at first glance, but there are a million little directions hidden inside each one. Frustrating, right? Now ya’ll understand why I started this blog in the first place! Directions. My grandmother told me that I write the best directions for her and I was like oh my gosh this is my purpose in life. But really, that means I learned something in college. I learned to write directions for my grandmother to use her DVD player to watch 50 Shades of Gray and how to use OnDemand. Good stuff right there.

You know what I didn’t learn in college? How to cut an onion. Here is a bajillion dollars to teach me how to write directions, but no one can teach me how to cook. I need to eat to live, I don’t need to write directions to live. Thanks for the life skills, school.

Every time I try to cut an onion a different disaster strikes. If I hold my breath, my face doesn’t leak all over the onion, so that’s the tactic I’ve been going with. I also chop it without a purpose so I have multiple sized cuts which is great for cooking evenly (not). As I get towards the end, I can’t see anymore because my eyes are burning my face off. Thank tofu that I don’t cut a finger off. Even the other night, my pregnant friend comes over, and I can just smell the onions from the night before and I start to tear up. It had nothing to do with her being pregnant, I swear it was the onions.

My lovely aunt gifted me a pampered chef slap chop to help cut the onion, which is great, it has me spending less time with the little bastard onions. But the problem is that I still have to peel the onion and cut it into the right shape to fit into the slap chop. By that time, my face has fallen off and we are still eating face-onion. I also got the onion stuck in the slap chop, so, there’s that.


I must say, though, that onions and garlic really do improve dishes. Who knew that that tip was a good tip! I definitely didn’t know because no one taught me that in school. Where was I supposed to learn that? Maybe I need to go work for a school and fix these problems…less math, more knife skills.

The good news about all these cutting problems is that we live in 2017 where there are so many future devices made for cutting. We have a food processor, a veggetti, a veggetti pro, a pampered chef slap chop, garlic press, and a cheese grater. All of these things help to cut things, but there is something fulfilling about being able to cut on your own. It’s like learning to ride a bike before learning to drive a car. Wait, what?

This dish wasn’t a fail, it was a huge success. I could eat it everyday. Ya’ll should try it!


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