I tried ice fishing from my dock ice shelter, but there was little ice, the water was muddy, I caught nothing, and the ordeal was, ah, boring! Let’s try a new recipe with a Southwest flare! Chiles relleno casserole! I found the recipe online. It looks so good and it’s low carb too! See the recipes by clicking on SHOW MORE.
Low-Carb Taco Seasoning Mix
Taken from this website: http://www.familyfreshmeals.com/2013/05/diy-homemade-taco-seasoning.html
2 tablespoons chili powder
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon paprika
3 teaspoons ground cumin
1 teaspoon kosher salt
2 teaspoons black pepper
Mix together all ingredients. Store in an airtight container until ready to use.
When you are ready to use use your Homemade Taco Seasoning, use about 2 tablespoons per 1 pound of meat (more or less as you prefer)
Brown your beef and drain off fat. Sprinkle seasoning evenly over meat and add ⅓ cup of water. Simmer until water is adsorbed.
Chile Relleno Casserole
1¼ pound ground beef
3 (4 oz) cans of whole green chilies (9 chile peppers)
8 oz cream cheese
2 heaping TBS of Taco seasoning (recipe above)
1 teaspoon of Better Than Bouillon beef or 1 cube beef bouillon cube
½ cup of water
⅓ cup of diced onions
8 ounces Mexican blend shredded cheese
Optional: a little fresh chopped cilantro
Brown ground beef and drain any grease. Add dry seasonings, a little water, and the beef bouillon cube and let this mixture simmer while you prepare the chilies. Season the meat as you would taco seasoning. Add the diced onions to the meat and mix well.
Open your green chilies by splitting lengthwise then spoon 1 Tbsp of cream cheese into each green chili and put into a casserole dish.
Add the meat mixture over the top of the chilies and cook them in a 350 degree F oven for about 20 – 25 minutes covering them with Mexican blended shredded cheese for the last 5 minutes.
Mixed greens, some grape tomatoes sliced in half, some onion rings cut in half, some pecan halves, gorgonzola cheese, one avocado cubed, dressing of your choice.
THE ICE FISHING LURE: for panfish is approximately 25 years old. It’s called a Forage Fry. It has a #8 hook baited with a mealworm. Any small panfish ice fishing lure seems to work equally well in my experience.
THE ROD: is a Fenwick, EliteTECH Ice, ETI23UL, 23”, Ultra Light (2-4 lb. line).
THE REEL: A Frabill model P-10 Sub Zero Ultra Light has been discontinued.
THE LINE: Trilene Micro Ice 4 LB test monofilament in solar green color.
THE LAKE: is called Lake Ketchabigwon (named by native Americans). It is almost 6 acres and is located in NE Ohio. It sits on 37 acres of property. The lake is private.
FISH IN THE LAKE: largemouth bass, bluegill, white crappie, black crappie, yellow perch, channel catfish, and grass carp
LARGEST FISH CAUGHT: The biggest was a grass carp I hooked and managed to beach. It weighed over 30 pounds. Next was a channel cat (accidentally caught while bass fishing) of 10 pounds. The larges crappie was 14¾ inches and weighed 2 LBS and 1 oz. I did not measure the largest bluegill, but it had to be at least 10 inches. Finally, my largest bass was 6¾ pounds caught here at Lake Ketchabigwon.
HOW TO CATCH AND FILLET A FISH: https://youtu.be/KgiGqlrB0LM
The principal camera is my iPhone 6s Plus on a tripod. I also use an iPhone 5s as a close-up, counter-top camera when cooking. It is mounted on a small tripod. I use a Rhode microphone indoors to help lessen the echo. The video is edited on my MacBook Pro using Final Cut Pro X.
THE BACKGROUND MUSIC: is called “Old Mexico Sunset.” It was purchased from audioblock.com.