recipe of the week: taco seasoning and a couple of easy ways to use it (mexican pizza and taco mac)

that's right, folks. i have 3 recipes today, but they are all super simple and related :-)


i mentioned that i pretty much stopped using pre-packaged seasoning mix when i gave you my ranch seasoning/dressing recipe.  there are multiple reasons for this, but the added and very beneficial "side effect" is that i was able to tailor a seasoning mix exactly to our tastes. since i am on the "the spicier the better" side and anthony is on the "i'll drink milk with this medium salsa" side, that's trickier than you might think ;-) but i've found a blend that doesn't set his taste buds on fire and mine are happy with.

lora's taco seasoning

2 tablespoons ancho chili powder
1 tsp garlic powder
1 tsp onion powder
2 tsp red pepper flakes
1 tsp dried cilantro
1 tsp paprika
1 tsp cumin
1 tsp kosher salt
1 tsp black pepper

and here are two very simple ways to enjoy it!


taco mac 
(basically a healthier & homemade version of hamburger helper)
1 pound ground beef 
1 tablespoon taco seasoning
elbox macaroni
salsa verde (i prefer herdez)
ranch dressing


brown meat with taco seasoning while cooking macaroni noodles according to package directions.  after draining both noodles and beef, build your bowls.  ladle in noodles, top with beef, and add salsa verde and ranch to taste. it's a very simple weeknight meal that takes all of 15 minutes to prepare.  

i wouldn't entertain with it, but hey. some days you need a 15 minute meal.


mexican pizza


1/2 pound ground beef
1/2 tablespoon taco seasoning
salsa (we used a fire roasted chipotle from whole foods)
pizza dough
cheese (i used the fiesta blend also from whole foods and fresh mozzarella)
cherry tomatoes, green onions, black olives, etc to top with
(this recipe would also be great with fresh corn, black beans, etc!)

 spread salsa onto pizza dough

 top with cheese

 brown meat with taco seasoning

 top the salsa and cheese with the ground beef

 add other toppings (apparently the night i took pictures i stopped here)

 bake at 350゜for 15-20 minutes. enjoy!

Monday's Memory: The One With the Small Group Lunch

end of may, 2007

i'd just driven back overnight from a wedding in n carolina
(which will be a monday's memory later this month...more on that later)

when i look at this picture i smile
yes, i look tired
(i was!)

but i was with such good people
(from front to back)

randy and lajuana now live in atlanta
calvin and kathryne i still see regularly
richard and suz took a worship ministry position at another church in town
and michael and jes now has an adorable baby, finnegan (finn)

we seemed to nearly always gather around mexican cuisine
on wednesday nights especially
although this was a sunday afternoon
anytime we gathered
we laughed
cried
prayed
and loved

still love each other very much...
but times like the ones in this picture? very rare.
precious.

Recipe of the Week: Chicken Fajita Burgers

Somewhat based on this recipe from Food Network. I made quite a few changes though!



Chicken Fajita Burgers

1 1/3 pounds ground chicken
1 tablespoons ground chipotle chili powder, a palm full
2 to 3 tablespoons chopped fresh cilantro leaves
Several drops hot sauce
1 tablespoon grill seasoning (I used McCormick's SpicyMontreal Steak Seasoning)
Extra-virgin olive oil, for drizzling
1 small or medium onion, chopped
1 jalapeño pepper, seeded and chopped
1/2 bell pepper, chopped (I added this to Anthony's burger, but not mine)
salsa verde or tomatillo salsa...to taste/sight
tortillas/wraps (I used TJ's habanero lime wraps)

Combine chicken, chipotle powder, cilantro, hot sauce, onion, peppers, green salsa, and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.

To serve, fold wrap creatively around burger and secure with a toothpick...or a small kabob skewer if that's what you have handy...

These were pretty amazing. Definitely keep some extra green salsa on hand to put on the burgers though--it makes them better! I think next time I might try a fresh tomato slice on top...perhaps some homemade guacamole...

(sorry I wasn't able to get a decent shot of them...but they were yummy!)

Recipe of the Week -- Bacon, Jalapeño and Jack Quesadillas (healthy version)

So, I LOVE this recipe, particularly because it includes homemade guacamole as a starter!
I changed just a bit of the recipe from the original, but it's pretty close to the Food Network version.

Bacon, Jalapeño and Jack Quesadillas

Guacamole

1 ripe avacado, halved, peeled and seeded
1 small tomato, diced
2 scallions, chopped
1 tablespoon fresh lime juice (I used half the lime and squeezed it in. Close enough)
1 - 2 tablespoons cilantro leaves
1 jalapeño, seeded and chopped
1 small garlic clove, minced

Quesadillas

4 strips turkey bacon
6 scallions (white and green) thinly sliced
1 jalapeño, seeded and minced
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
3 (8-inch) multi-grain tortillas (I used Trader Joe's habanero lime wraps for mine, A chose to have one of those and one whole-wheat)
3/4 cup shredded reduced-fat Monterey jack (I used pepperjack since that's what I had on hand)
1/4 cup reduced-fat sour cream, optional (I chose a big NO to this particular option)
Cilantro, for garnish

Guacamole: Coarsely mash the avocado in a large bowl. Add the tomato, scallions, lime juice, cilantro, jalapeno, and garlic until blended. Cover and chill until ready to serve.

(and chill for real. if you don't your guac will turn...brownish)

Preheat oven to 450 degrees F. Spray a large baking sheet with cooking spray. Unless you don't see this step. Which actually seemed to work out just fine in my case.

Lightly spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the bacon and cook, turning occasionally, until browned, 3 to 4 minutes. Transfer the bacon to paper towels to drain. Crumble and set aside. (this is easier said than done. You must also dodge the popping of the bacon grease which isn't all that much better with turkey bacon as it is with regular bacon. I hate, hate, hate real bacon, and I only marginally like turkey bacon, so the fact that I'm even posting this recipe should speak to you at how good it actually is)

To the same skillet, add the scallions, jalapeno, garlic, cumin, and coriander. Cook, stirring often, over medium heat, until the scallions are soft, 2 to 3 minutes. Remove from the heat.

Place the tortillas on the baking sheet; sprinkle 1/3 of the cheese, 1/3 of the scallion mixture, and 1/3 of the bacon over half of each tortilla. Fold the unfilled half of each tortilla over the filling. Lightly spray the quesadillas with cooking spray. Bake until lightly browned and crisp, 8 to 10 minutes.

Cut each quesadilla into 4 wedges and serve with the guacamole and sour cream, if using. Garnish with cilantro.

Recipe of the Week -- Feliz Cinco de Mayo!

No picture of this one yet, but I made it last night for our Cinco de Mayo (quiet) celebration tonight. Sopapilla meets cheesecake = yum! (or "epic" as Anthony says).

Sopapilla Cheesecake Pie

2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon Mexican vanilla extract
2 (8 ounce) cans refrigerated crescent rolls
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter, room temperature
1/4 cup honey

1. Preheat an oven to 350 degrees F. Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.