Tacos

Hi all,

Tacos are a great fun dish. We had friends Pam and Gary who said that tacos are a creative way to have dinner guest feel at home. Everyone can have a laugh as they drip taco filling out of the end of their taco shell and generally be messy eaters. This is a pretty quick meal, especially if you have a microwave and a package of frozen ground beef. Add a green salad and maybe some cut pineapple or grapes and there you have it...yummy dinner.

I have tried a variety of shells. Sometimes I'll use packaged hard corn tortillas or heated soft flour or corn tortillas, both are good. I've also tried frying tortillas to make them crispy, but frying just makes a big mess so I don't do that any more.

1 pound lean ground beef
1 medium onion chopped
2 cloves garlic, minced

Crumble ground beef into a large frying pan over medium heat. Add the onion and garlic, cook stirring until meat is browned. Pour off excess fat if necessary.

1 1/2 teaspoon chili powder
1/2 teaspoon dry oregano
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon pepper
1/2 teaspoon salt
1 can diced tomatoes
2 teaspoons Worcestershire sauce

Stir in the above spices and diced tomatoes. Simmer for 10 to 15 minutes, until most of the juices have evaporated.

Fresh diced tomatoes
Shredded sharp cheddar cheese
Shredded lettuce
Sliced avocado
Fresh cilantro

I usually prepare a platter with at least the cheese and lettuce. The tomatoes, sliced avocado, and cilantro are extra.

8 flour or corn tortillas

Wrap the tortillas in foil and heat in a 350 degree oven for 15 minutes while the taco filling cooks.

Hope this taco recipe works for you! You can probably substitute ground turkey for the beef, but you may need to add a bit of oil when you are browning the turkey. Leftover taco filling can be heated up and served on salad for an easy taco salad.

Hugs,
Mameekosan

Lynn's Luxe Mac 'n Cheese

Hi all,

This is not your ordinary Mac 'n Cheese. You could easily make this and a big green salad and it would make a delicious lunch or light dinner that would serve 4, but with no leftovers. Some of the ingredients you may not have on hand so be sure to read the ingredient list before you start this recipe. This recipe was adapted from a Sunset recipe.

Preheat oven to broil.

12 ounces elbow macaroni

Bring a large pot of water to boil. Cook according to package directions. Make sure not to overcook the elbows. Drain pasta in colander

3 strips bacon

While pasta cooks. Fry bacon in medium frying pan until crisp, about 5 minutes. Remove bacon to paper towels, chop bacon and reserve 1 tablespoon of bacon fat.

Reserved bacon fat
2 tablespoons butter
1/4 chopped herbs (tarragon, parsley, chives, and/or rosemary)
1/4 cup chopped green onions
2 cloves garlic, chopped
1/2 cup brie cut into chunks
1/2 cup cream cheese cut into chunks

Using the warm pasta pot, mix the above ingredients, warm pasta, and bacon. Salt and pepper to taste. Spoon into 4 separate 1.5 cup oven proof cups or an oven proof serving casserole.

1/2 cup sharp cheddar cheese, grated

Sprinkle the cheddar cheese onto the pasta and cheese mixture.

1/2 cup plain bread crumbs (fresh if you have them)
1 tablespoon melted butter

Mix the bread crumbs and butter together. Sprinkle evenly over cheese. Broil until golden and bubbling.

I think the last time I made this I used a mix of herbs from the window box herb garden. The mac 'n cheese would probably be good with just fresh parsley if that's all you had on hand, although with the mix of herbs it would really be more luxe.

Hope this works out for you!

Hugs,
Mameekosan

Braised Beef with Honey and Almonds

Hi all,

I had a request for a beef Crockpot recipe. This one is quite delicious and a bit unusual. I like using the crock pot because you can throw everything into the pot first thing in the morning, turn it on, and when you walk in the door at the end of the day you are greeting with the warm smells of dinner. This recipe is adapted from Mark Bittman's, The Best Recipes in the World.

2 Tablespoons olive oil
1 large onion roughly chopped

Put the oil in the crockpot if it has a removable liner that is stove top safe. Otherwise use a large deep pot or pan. Heat the oil over medium heat, add the onion and cook for about 10 minutes, until the onion is soft.

2 pounds stew meat or chuck roast cut into 1 to 2 inch chunks, remove excess fat
Salt and Pepper

Remove cooked onion with a slotted spoon, set aside. Add just enough meat to not crowd. (Alternately, you can brown the meat on a rimmed oiled cookie sheet in a 400 degree oven. I like to do it this way it seems much faster.) Brown the meat, turning as necessary, it will take 3 or 4 minutes per batch. Salt and pepper the meat. Total time to brown meat will be 10 to 15 minutes. In the oven it will take about as long.

1/2 cup honey
2 garlic cloves, minced
1 teaspoon coriander
1/4 teaspoon cayenne
1 teaspoon caraway
1/2 teaspoon ground cumin
1/2 teaspoon fennel
1 cup stock (or water with a bouillon cube)

Add the above ingredients into crock pot, along with the meat, and onions. Mix. Set crock pot on low for all day or according to manufacturer's instructions. Just before serving.

1 cup whole almonds (I have used sliced or slivered)
1 teaspoon fresh lemon juice

Brown the almonds either in the oven or in a small frying pan over medium heat shaking to prevent burning. Add almonds and lemon juice just before serving. This is delicious with rice and a green vegetable. Hope you enjoy this! And enjoy the delicious smells when you walk in the door at the end of a long day.

Hugs,
Mameekosan