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DVD Review -  Blue Streak

As a big time diamond thief Miles Logan (Martin Lawrence) is in a bit of a mess, you see while he was in the process of stealing a $20 million dollar jewel, his partner freaks out on him. Before he gets caught though, he hides the rock in a construction site. Now for the hitch, when he gets out of jail that construction site has turned into, now get this, a police station. With a choice of high quality widescreen or full screen video on one side, a Dolby Digital 5.1 soundtrack that really rocks, and a number of extras this DVD is a streak you don't want to miss. Read our complete review...

Tequila Chili Rejanos - Submitted by Joe Yanni 

Ingredients:

1 Package Egg Roll Skins (Aprox. 20) 
2 Cans Whole Roasted Green Chilies 
2 Cans Chopped Green Chilies 
1 lb Velveeta Cheese 
1 lb Ground Beef 
1 Can Stewed Tomatoes (16oz) 
1 Can GOYA Tomato Sauce (8oz) 
1 to 2 oz of your favorite Tequila 
8 to 12 oz of Peanut Oil (Other oils will work but Results will vary)

Sauce

Brown 1 lb of ground beef in frying pan drain excess fat and add to sauce pan with stewed tomatoes, tomato sauce, and chopped chilies. Stir well. Place on low heat and let simmer, after sauce simmers for 5 minutes add tequila and turn heat down to low or off if rejanos are ready.

Rejanos

Lay 1 egg roll skin on a flat non stick surface cut 1 whole chili in half and place in the center of the egg roll skin then cut 1 piece ( aprox. 1oz) of Cheese and place on the center of the chili and fold 1point of the egg roll skin to the center, then fold the two side points to the center, wet the final point with a drop of water and fold over the other two points, do not wrap too tight or cheese may escape during frying. Repeat these steps with all of the egg roll skins until all of whole chilies are used.

Heat oil on the stove in a frying pan. Fry rejanos until light golden brown. Place on plate covered with paper towels to drain excess oil.

Place three to four rejanos on a plate and lightly cover with meat sauce.

Use any excess sauce and cheese for awesome nachos.

Have a recipe to share? Send it to dinnerandadvd@yanman.com

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Drink of the Week - Diamond Fizz

Ingredients:

• 2 oz Gin
• juice of 1/2 Lemon
• 1 tsp Powdered sugar
• Champagne , chilled

This Weeks Cookbook - The Fire 'N' Ice Cookbook : Mexican Food With a Bold New Attitude by Linda Matthie-Jacobs, Sheri Morrish

Midwest Book Review
The Fire 'n' Ice Cookbook is a fabulous fiesta of flavors inspired by contemporary and traditional Mexican cuisine. It's a lusty tribute to people with a passion for exciting new food experiences. This creative collection of recipes offers a wide variety of foods that satisfy, from fiery to mild and from sophisticated to simple. Readers will appreciate this innovative and delicious approach to fun food and enlivened eating. Beautiful photographs and easy-to-follow recipes are the hallmark of this splendid new addition to the culinary bookshelf. Sip a "White Wine Sangria" or "Long Jsla Iced Tea", sample Pinata Puffs" or "Taco Tarts", feast on "Pepper Quesadillas" or "Pollo Mexicana", try an "Arroz Verde" or a "Cumin Rice", treat yourself to a "Tropical Cheesecake or a "Cozumel Cloud". There are so many more delights to be sampled and savored, again and again, and again!

For more cookbooks

This Week's DVD

Blue Streak

Read our DVD Review

This Week's Recipe

Tequila Chili Rejanos

More Pictures...

This Week's Drink

Diamond Fizz

This Week's Cookbook

The Fire 'n' Ice Cookbook

The Fire 'n' Ice Cookbook is a fabulous fiesta of flavors inspired by contemporary and traditional Mexican cuisine.

  More cookbooks