A friend of mine last week was talking about how she was craving Mexican and i guess it carried over to me. So it was Taco Pockets.
Ingredients
1 1/3 pounds ground sirloin or ground turkey breast
1 small onion, finely chopped
2 cloves garlic, chopped
1 tablespoon (a palmful) ground cumin
1 tablespoon, (a palmful) dark chili powder
1 teaspoon cayenne pepper sauce
1 teaspoon (1/3 palmful) coarse salt,
1 tablespoon (1 turn around the pan) vegetable oil,
4(12-inch diameter) soft flour tortillas
1 cup mild taco sauce
1 heart of romaine lettuce, shredded
2 small plum tomatoes, seeded and chopped
2 cups shredded monterey jack
Accompaniments:
Cut fresh seasonal vegetable pieces and strips
Assorted organic tortillas like blue corn, red corn or black bean
Prepared mild salsa, for dipping chips and vegetables, recipe follows
Directions
Combine ground meat with onion, garlic, spices, and salt and form 4 patties. Pan fry patties in 1 tablespoon oil over medium high heat for 7 minutes on each side.
To make a taco pocket, blister a flour tortilla on a hot griddle pan for 30 seconds on each side. Place tortilla on dinner plate and spread surface with 1 /4 cup mild taco sauce. Pile shredded lettuce, tomatoes and a handful of cheese in center of tortilla. Top veggies and cheese with cooked taco burger patty and wrap tortilla up and over patty on all four sides. Turn square pouch over and cut from corner to corner, making 2 taco pockets that will not crumble and drip like traditional tacos.
Serve taco pockets with cut fresh seasonal veggies, assorted tortilla chips and mild salsa for dipping.
The verdict.........this is a rather tasty dish I have to say. The cats liked this one too. rachael really out did herselfwith this one and it took less then thirty mins to make.
I will be making this one again, I am sure ;-)
Saturday, July 18, 2009
Friday, July 17, 2009
Escape the Mundane
Tonight it was Red Wine Rice with Grapes..............it is different to say the least.
Ingredients
1 3/4 cups dry red wine
1 fresh bay leaf
1 tablespoon evoo
1 cup white rice
1 cup red or black seedless grapes, halved
Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.
The Verdict............this was really pretty bad...........far to much wine.........I would not make this at all.
Ingredients
1 3/4 cups dry red wine
1 fresh bay leaf
1 tablespoon evoo
1 cup white rice
1 cup red or black seedless grapes, halved
Bring red wine to a boil with bay leaf and olive oil, stir in white rice and reduce heat to a simmer. Cover the pot and cook for 15 minutes, stir in grapes, turn off heat and let stand 5 minutes.
The Verdict............this was really pretty bad...........far to much wine.........I would not make this at all.
Wednesday, July 15, 2009
Southwest Supper
Well, I broke out of my vegetarian mode and had a burger today at lunch and now the guilt is mounting, my friend Amara(a fellow veghead) looked at me with contempt and I think may have uttered the word "judas" under her breath. So tonight I have made Roasted Poblano Quesadillas.
Ingredients
2 large poblanos(these are chili peppers if you do not know)
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese
Heat the broiler to high.
Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
The verdict..........these are pretty tasty, not the greatest thing in the world, but still worth trying at least once. These would also I think go well with my a avocado dip and a it of lime.
Until tomorrow........
Ingredients
2 large poblanos(these are chili peppers if you do not know)
4 teaspoons extra-virgin olive oil
4 large flour tortillas
2 cups shredded Monterey Jack cheese
Heat the broiler to high.
Char the poblanos under the broiler to blacken their skins on all sides, 7 to 8 minutes. Place in a bowl, cover with plastic wrap, and let stand 10 minutes.
Peel and seed the peppers, then slice. Heat a skillet over medium-high heat. Add a drizzle of extra-virgin olive oil and add a tortilla, cover the tortilla with 1/2 cup cheese and 1/4 of the peppers. Fold the tortilla in half and cook 2 minutes to crisp and char the tortilla evenly and melt cheese. Remove and cut into wedges; repeat.
The verdict..........these are pretty tasty, not the greatest thing in the world, but still worth trying at least once. These would also I think go well with my a avocado dip and a it of lime.
Until tomorrow........
Monday, July 13, 2009
The Simple Life
I was not particularly hungry tonight and since i am cooking for one, or three if you count my two cats, I was not wanting to do much tonight. I was in the mood for a more snack like item so I made Herb and Cheese Oven Fries. Normally, fries are not the first or even the 20th thing i would crave, but tonight I was.........maybe it was because it was a hard day at work..........maybe it was because the weather has been rainy........whatever the reason, i was craving fries.
Ingredients
3 large all purpose potatoes cut into thin wedges
2-3 tablespoons EVOO
1 teaspoon dried Italian seasoning or, 1/2 teaspoon each dried oregano, thyme, parsley(I used the dried oregano, thyme and parsley)
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
Preheat oven to 500 degrees F.
Place potato wedges on a cookie sheet. Drizzle with just enough oil to coat. Season with Italian dried seasoning, salt and pepper. Roast potatoes and turn after 15 to 20 minutes. Sprinkle cheese liberally on potatoes and roast another 10 minutes, serve.
The Verdict........I loved these bad boys.......easy to make and the herbs and cheese were a fantastic combination..............I dipped these babies in mayonnaise and it was DA BOMB............
Until Tomorrow.........
Ingredients
3 large all purpose potatoes cut into thin wedges
2-3 tablespoons EVOO
1 teaspoon dried Italian seasoning or, 1/2 teaspoon each dried oregano, thyme, parsley(I used the dried oregano, thyme and parsley)
Salt and pepper
1/2 cup grated Parmigiano-Reggiano
Preheat oven to 500 degrees F.
Place potato wedges on a cookie sheet. Drizzle with just enough oil to coat. Season with Italian dried seasoning, salt and pepper. Roast potatoes and turn after 15 to 20 minutes. Sprinkle cheese liberally on potatoes and roast another 10 minutes, serve.
The Verdict........I loved these bad boys.......easy to make and the herbs and cheese were a fantastic combination..............I dipped these babies in mayonnaise and it was DA BOMB............
Until Tomorrow.........
Sunday, July 12, 2009
True Blue
Ok, I was in the mood today for pasta salad and was wanting something more then your run of the mill kind, so today I made Radicchio-Pasta Salad.
Ingredients
Salt
1 pound orecchiette(I used bow-tie), cooked to al dente
2 tablespoons orange marmalade
1 small clove garlic, grated or very finely chopped
1 teaspoon finely chopped oregano leaves, from 2 sprigs
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/3 cup EVOO
Freshly ground black pepper
1/2 small red onion, chopped
1 head radicchio
Bring water to a boil, salt it and cook pasta to al dente.
In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard and vinegar. Stream the olive oil into dressing while whisking and season dressing with salt and pepper. Pull off 8 of the outer leaves of radicchio. Form serving cups for the pasta salad out of the leaves using 2 leaves to form each bowl. Chop remaining radicchio. Toss radicchio and pasta and onions with the dressing to combine. Serve pasta in lettuce bowls.
The Verdict.........this was a GREAT dish, the orange marmalade added a wonderful flavor and it was also super fast and easy to make. This would go great with Rachaels Blue Moon Burgers that I made back at the end of may.
Overall another wonderful dish from Rachael Ray.
Until tomorrow.......
Ingredients
Salt
1 pound orecchiette(I used bow-tie), cooked to al dente
2 tablespoons orange marmalade
1 small clove garlic, grated or very finely chopped
1 teaspoon finely chopped oregano leaves, from 2 sprigs
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
1/3 cup EVOO
Freshly ground black pepper
1/2 small red onion, chopped
1 head radicchio
Bring water to a boil, salt it and cook pasta to al dente.
In a mixing bowl, whisk together the orange marmalade, garlic, oregano, mustard and vinegar. Stream the olive oil into dressing while whisking and season dressing with salt and pepper. Pull off 8 of the outer leaves of radicchio. Form serving cups for the pasta salad out of the leaves using 2 leaves to form each bowl. Chop remaining radicchio. Toss radicchio and pasta and onions with the dressing to combine. Serve pasta in lettuce bowls.
The Verdict.........this was a GREAT dish, the orange marmalade added a wonderful flavor and it was also super fast and easy to make. This would go great with Rachaels Blue Moon Burgers that I made back at the end of may.
Overall another wonderful dish from Rachael Ray.
Until tomorrow.......
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