It’s a fancy way of saying dirt thunderstorm. This time last year I experienced my first one and was ready to get the heck out of dodge before another one came. Fortunately that was the only one that hit our city but we did experience about 25 days of other dirt storms. Doesn’t that just sound like so much fun.
Tip: Don’t invest in lip-gloss on days when the dirt blows.
Spring has always been a favorite season of mine but living in West Texas it brings on a whole new meaning. Mentally I’m trying to prepare for dirt days and hoping that we’ve had enough moisture this winter to help keep the dirt on the ground.
As I’m preparing for these “wonderful” spring likes days we are actually still experiencing frigid temperatures. After taking my daughter to school on Wednesday, I came back home to work on recipes and other blog work. I was busy making these Shrimp Stuffed Poblano Peppers along with a fun drink that will be posted this next week. After a couple of hours it was time to pick up the munchkin. From the time that I dropped her off to the time I picked her up it had rained, sleeted and snowed. Best part was that I had to drive my husbands truck to get her and it was parked outside.
Only problem was that the driver door was iced shut. Nothing like climbing in and out through the passenger door for her pickup at school. It’s days like those that you just want to stay in your pajamas all day and sit by a fire.
The only good thing about this past Wednesday was that dinner was already made. A while back I had made these chile rellenos and decided to put another spin on that recipe for these shrimp stuffed peppers. It’s a recipe that is perfect year round but definitely comes in handy for Lenten Fridays.
The shrimp I used for this recipe are Wild American Shrimp or you could say Gulf shrimp. After living in Houston for 6 years I absolutely love a good seafood meal especially when it comes from the gulf. We are also suckers for shrimp so when the opportunity came to work with Wild American Shrimp I couldn’t turn it down.
Please check out their page for more info.
ENJOY ~ Meagan
Preheat oven to 375 degrees F.
Cut the poblano peppers in a “T” formation on the top. Clean out the seeds and vein and repeat with the rest of the peppers.
In a bowl combine the tomato, beans, shrimp, cilantro, yogurt, 1 cup cheddar cheese, gruyere cheese and salt. Stir everything together and then start to fill up the peppers. Place in a large baking dish and then pour in 1/2 cup water to surround the peppers.
Bake for 30 minutes and then top with 1/2 cup mild cheddar cheese. Place back in the oven for an additional 5 minutes or until cheese has melted.
Season with additional salt if needed.