Crunchy Nacho Taco Salad

I love a good taco salad and this one knocks it out of the park!  Using Nacho Cheese Doritos is the perfect touch.

1 lb ground beef

1 packet of taco seasoning

3 - 4 Romaine lettuce hearts, rinsed and chopped

1 cup of black beans, drained -- I like Bush's Taco Fiesta beans

1 large tomato, seeded and chopped

1/2 cup shredded Nacho Taco cheese

1 1/2 cups Nacho Cheese Doritos, broken into bite-sized pieces

1 cup of your favorite dressing

Guacamole and sour cream for topping

In a large skillet over medium-high heat, brown and crumble the ground beef until no pink remains, about 6 -b 8 minutes.  Drain the grease from the skillet.

Add the taco seasoning to the beef according to the package directions.  Stir until the mixture comes to a boil.  

Reduce the heat to low and add the black beans.  Simmer for 10 minutes.

Transfer the skillet from the heat and let the meat and beans cool slightly.

In a large salad bowl, add the chopped lettuce, tomato and cheese.

Add the slightly cooled ground beef and beans, tossing everything together.

Add the Doritos and the dressing, tossing everything to coat.  

Serve & Enjoy!!

Roasted Carrots - Another Easy Side

This recipe was always a family favorite when my kids were still at home.  Just roasted carrots, garlic, and butter make this easy and delicious.

1 lb whole carrots, peeled and cut into strips
1 stick butter
3 cloves of garlic, peeled and minced

2 Tbsp fresh parsley, chopped
Salt to taste

Preheat your oven to 425 degrees.

Rinse carrots well and remove ends.  Peel and slice into 1/4" strips.

Spread over baking sheet in a single layer and drizzle with melted butter and salt to your liking.  Toss to coat.  

Sprinkle minced garlic evenly over the carrots.  

Bake on middle rack of oven for approximately 30 minutes until they are tender to your liking.  

Top with chopped parsley.  Serve and enjoy!

Broccolini with Citrus Butter

 

I discovered broccolini several years ago when my local grocery store was out of broccoli and it quickly became a family favorite and an easy side.  

Preheat your oven to 400 degrees.

Toss 2 bunches of broccolini with olive oil, salt and pepper.  

Bake until tender crisp, about 10 minutes.

Simmer 1/4 cup of orange juice and 1 Tbsp lime juice until reduced by half, 2 - 3 minutes.

Gradually whisk in 4 Tbsp cubed cold butter and season with salt.  

Spoon over the broccolini.  Top with chopped chives.

Mexican Street Corn Loaded Tots

I'm going to be honest.  I wasn't sure I'd like these tots.  This is an interesting combination of flavors.  It's unique and delicious!

For the Pickled Red Onion

1 cup apple cider vinegar

2 Tbsp sugar

Kosher salt

1 large red onion, sliced thinly

For the Tots

1 28 oz bag of frozen tater tots

Kosher salt and freshly ground pepper

1 1/2 cups frozen corn kernels

8 oz mozzarella cheese, shredded

6 oz queso fresco, crumbled

1/2 cup fresh cilantro, roughly chopped

1 bunch scallions, sliced

For the Chili-Lime Cream

1/2 cup sour cream

1/2 cup mayonnaise

1 tsp chili powder, plus more to taste

Kosher salt

Zest of 1 lime

Make the pickled red onions.  Heat the vinegar, sugar, 1 Tbsp salt and 1 cup water in a small saucepan, stirring to dissolve.  Pour over the red onion in a small jar.  Let cool completely, then refrigerate. 

Preheat the oven to 450 degrees.  Spread out the tater tots on a rimmed baking sheet, then sprinkle lightly with salt and pepper.  Bake until golden and crispy, 25 - 30 minutes.  

Meanwhile, make the chili-lime cream.  Combine the sour cream, mayonnaise, chili powder, 1/2 tsp salt and the lime zest in a small bowl and stir well.  

Make the loaded tots.  Remove the tots from the oven, then add the corn and bake 6 more minutes.  Remove again and sprinkle all of the mozzarella and half of the queso fresco on top to cover.  Bake until melty, 3 - 5 minutes.

Remove from the oven, sprinkle with the remaining queso fresco and add big dollops of the chili-lime cream.  Garnish with the cilantro, scallions and pickled red onions.  Sprinkle with chili powder and salt.  Serve with lime wedges.  

Let me know what you think of this one.  

Chicken Breasts with Wild Mushroom Stuffing

 

 I'm always looking for new and exciting dinner ideas.  This recipe combines some of my favorite ingredients to make a comfy, yet impressive dinner. 

2 Tbsp chopped fresh parsley

4 oz thinly sliced pancetta, chopped

1 medium white onion, finely chopped

1/4 lb  Baby Bella mushrooms, stemmed and chopped

3/4 cup shredded asiago cheese

2 boneless, skinless chicken breasts

4 Tbsp olive oil (divided)

Salt and pepper to taste

Preheat your oven to 350 degrees.

Heat a large oven-proof skillet over medium-high heat.  Add pancetta, onion and mushrooms; cook, stirring occasionally until liquid evaporates, about 8 minutes.  Transfer to a bowl and cool.  Stir in cheese.

To make pockets, insert tip of sharp knife into thicker side of each breast, about 1/2 inch from one end.  Dreate pocket by slicing to within about 1/4 inch of the other side.

Stuff each breast with 1/2 of the mushroom mixture, distributing it evenly throughout the pocket.  Gently press to close pocket.

Wipe out the inside of the skillet with paper towel.  Heat 1 Tbsp olive oil over medium-high heat.  Add chicken; cook until golden brown, about 3 minutes per side, adding remaining oil as needed.  Bake in the 350-degree oven until chicken is cooked through, about 15 - 18 minutes.  

This takes chicken dinner to a whole new level!

 

Beer Brisket

This brisket is perfectly seasoned.  Its hearty, tangy and perfectly tender.  Trust me, you won't find yourself with leftovers when this dinner is done.

1 (2 1/2 - 3 lb) beef brisket

1 tsp celery salt

1/2 tsp black pepper

1/2 tsp kosher salt

1/4 tsp thyme

1 Tbsp brown sugar

1 white onion, thinly sliced

1 can of your favorite beer

1 Tbsp Worcestershire sauce

Preheat your oven to 300 degrees.

In a small bowl, combine the herbs, spices and brown sugar.  Stir to combine.  

Place the brisket in a large baking dish and rub it with the spice mixture.

Toop the seasoned brisket with the onion slices.

In a medium bowl, mix the beer and the Worcestershire sauce.  Pour the beer mixture into the baking dish.  

Cover the baking dish tightly with foil and bake the brisket until the internal temperature reads 195 degrees, about 4 hours.  

Transfer the cooked brisket from the oven and let rest for about 10 minutes.  

Slice and serve.

 

Onion Potato Gratin

Need a hearty side for a winter's night dinner?  This is it!
I'm a fan of both potatoes and onions.  This gives you both with the addition of herbs and cheese.  It's absolutely perfect.  

1 1/2 lbs Yukon Gold potatoes, peeled, cut into 1/4" slices

1 large white onion, thinly sliced

2 Tbsp butter

Salt

2 tsp Herbs De Provence or dried Thyme

1/2 tsp white pepper

1/2 tsp nutmeg

1 cup shredded Mozzarella

8 Tbsp grated Parmesan cheese

2/3 cup half-and-half

Preheat your oven to 400 degrees.

Boil the potato slices for 4 minutes in salted water.  Drain and set aside.  

Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes.   Sprinkle them with salt and the Herbs De Provence or thyme.  Turn off the heat and set aside.

Spread half of the sliced potatoes over the bottom of an 11 x 17" baking dish.  Sprinkle with salt and white pepper.  Sprinkle with about 1/3 of the Mozzarella cheese and Parmesan.  

Top with the onions, the nutmeg and another 1//3 of the cheeses.  

Layer the remaining sliced potatoes on top of the cheeses.  

Pour the half-and-half over everything.

Bake uncovered until cream thickens and everything is nicely browned, about 25 - 30 minutes.

It's absolutely delicious!

Chile Spice Rub

 

I'm a Food Network junkie and Bobby Flay is one of my favorite chefs.  This Chile Spice rub is a recipe he shared on BBQ Brawl and it's fantastic!  It tastes great on just about any protein, but I think my favorite is a Rib-eye.  Give it a try.

1/4 cup ancho chile powder

1 1/2 Tbsp sweet paprika

2 tsp dried oregano

2 tsp ground coriander

2 tsp dry mustard

2 tsp kosher salt

1 tsp freshly ground pepper

1 tsp ground cumin

Combine in a small sealable container and mix well.  

Dr. Pepper Carnitas

My family was always huge fans of good Mexican dishes for dinner.  Put your slow cooker to work before leaving for work and a delicious fresh dinner will come together nicely when you get home.

1 1/2 tsp garlic salt
1 tsp cumin
1 tsp chili powder
1 tsp onion powder
1 tsp dried oregano
1/2 tsp black pepper
2 1/2 lbs boneless pork roast, rinsed and patted dry

4 Tbsp vegetable oil, divided

1 1/2 cups Dr. Pepper

1 lime, juiced (about 2 Tbsp)

1 orange, juiced (about 1/2 cup

Cherry tomatoes, cilantro, shredded cabbage, cotija cheese, sour cream and tortillas for serving.

In a small bowl, stir together garlic salt, cumin, chili powder, onion powder, oregano and pepper.  Rub all over the pork.

In a large skillet, heat 2 Tbsp of the oil over medium-high heat.  Sear pork until browned, 2 - 3 minutes per side.  Transfer port to a cutting board.

In a large 6-quart slow cooker, add Dr. Pepper, lime juice, orange juice and any remaining juices from the skillet.  Add pork and turn gently to coat.  Cook until very tender, 3 - 4 hours on High or 6 - 8 hours on Low.  Transfer to a cutting board, reserving liquid in slow cooker, and shred with forks.  

In a large skillet over medium-high heat remaining oil.  Working in batches as needed, sear pork until edges are crisp and lightly browned, about 3 - 5 minutes.  

Return all pork to the skillet and add 1 1/2 cups of the cooking liquid from the slow cooker.  Increase heat to high; cook stirring occasionally, until liquid is thick and syrupy, 5 - 8 minutes.  Remove from heat and serve immediately with tortillas and desired toppings.

I like to bake or fry my tortillas to warm and crisp them.  I leave all toppings in small serving dishes and let everyone create their own masterpiece.  Enjoy!

 

Homemade Waffles

 

No waffle mix . . . no problem.  With a few simple ingredients that I'm sure you have in your pantry, you can whip up waffles in minutes.  

1 cup flour

2 tsp baking powder

1/2 tsp salt

2 Tbsp sugar

1 egg

2/3 cup milk

1/4 cup butter, melted

1/4 cup nonfat plain Greek yogurt

1/2 tsp vanilla extract

In a medium bowl, whisk together flour, baking powder and salt.  

In a large bowl, whisk together remaining ingredients.

Stir dry ingredients into wet ingredients until just combined.  Do not overmix.

Cook in a waffle iron according to manufacturer instructions.  

Serve immediately with desired toppings, such a syrup, powdered sugar or fruit.