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chalkegg9-blog · 5 years

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10 Things You Didn’t Know About British Gin...and Where to Learn More in London

Nuanced, herbal, and complex, gin has been my favorite spirit ever since I learned how to make a proper martini (I don’t care what James Bond says, but there’s no way I’m shaking it). Over the years I’ve gone out of my way to sample all sorts of craft gin bottles—both for work as a reporter, and for fun as a cocktail enthusiast.

While I probably know more than your average Joe, I’d never call myself a gin expert. But that’s exactly what I’d call Jake Burger, co-founder and director of the Ginstitute, a hands-on gin museum on London’s Portobello Road that’s grown into a four-story distillery complex-slash-boutique hotel known as the Distillery. Here, you can sip craft cocktails made with the Ginstitute’s in-house brand—Portobello Road—in the Resting Room bar, sample 100 gins from around the world in the GinTonica, or get a history lesson in the spirit while making your own personal gin blend with one of the Distillery’s experiences. (You can also stay overnight in one of three well-appointed lodging rooms upstairs.)

I caught up with Burger for a mini lesson on the history of the spirit—including what it is that makes gin, well, gin—and boy did I learn a lot. Below, you can find a handful of fun facts you might not already know about gin. If you’re curious to know (and taste!) more, you can catch the full history lesson by booking the Ginstitute experience at the Distillery. (Prices start at £60 for a Masterclass.)

1. The dominant flavors of classic London dry gin are juniper berries, coriander seed, and angelica root. To that you might add some combination of lemon peel (no surprise here), orange root, orange peel, and licorice (who knew?).

2. Apparently, you wouldn’t recognize the flavor of gin without angelica root, even though you’ve (probably) never heard of it. According to Burger, it’s got a wet dog, smelly socks aroma, but somehow acts as the perfect background note to juniper. He likened it to a distiller’s salt and pepper.

3. You can put any other botanicals you want in gin. Weirder ones Burger has experimented with include Lapsang tea, acacia bark, and even asparagus. Other brands have added things like honeysuckle, cinnamon, cucumber, or various types of pepper.

4. Gin wasn’t actually invented by the British, it was developed by the Dutch—well, sort of. The first juniper-flavored spirit sipped for social (read: intoxicating) reasons was produced in Holland and was known as jenever (sometimes spelled genever).

5. Jenever may have been the precursor to gin, but Europeans had actually been using the juniper berry to flavor medicinal alcohol for a whole lot longer. The earliest definitive recipe for distilled alcohol flavored with juniper was from 1269, in what's now Belgium (or what would have been known as the Low Countries of the Seventeen Provinces back then).

6. So how did gin wind up in England? British soldiers stationed in Holland during the Eighty Years' War (which started in 1568) brought back an appreciation for Dutch jenever, and the imported juniper spirit became a hot commodity for British aristocracy. When distilling regulations relaxed soon after, it became the most popular spirit to distill in England, too.

7. Over the next 200 years, English jenever became the drink of the peasant class. In Burger’s words, this early “gin” would have been awful, awful, sometimes poisonous stuff. Distillers would sometimes put sulphur in it for an extra kick, use sugar to mask the taste, and add sedatives to hide the fact that there wasn’t much alcohol in what they were bottling...nothing you’d want to sip on today.

8. The effect this low-quality gin had on society was comparable to a modern-day drug epidemic. Known as “the gin craze” (and captured in a 1751 satirical etching by William Hogarth titled “Gin Lane”), you’d see people neglecting their children, drinking instead of working, and not paying their rent. It was really a gloomy time, and gin was an inexpensive means of escape.

9. British gin went through another transformation in the mid-1880s with the arrival of column stills, which allowed for a much purer base spirit for gin. The sugar disappeared from recipes, and botanicals were added to create rather than mask the flavor of the spirit. This is when London Dry Gin—basically gin as we know it—was developed.

10. Today, there are over 1,700 different gins made and bottled for sale in the UK. One of them is Portobello Road, and was developed by the Ginstitute.

What's your favorite gin cocktail? Tell us in the comments below!

Source: https://food52.com/blog/23653-british-gin-history-the-ginstitute-london

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chalkegg9-blog · 5 years

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Shamrock Shakes Are a More Reliable Sign of Spring Than Punxsutawney Phil

Shamrock Shakes, which do not contain any actual shamrocks, are back

McDonald’s Shamrock Shake has returned to menus nationwide. The alarmingly green, minty shake, which first appeared in 1970, is a St. Patrick’s Day tie-in, though it’s unclear what exactly mint flavoring has to do with Ireland. One thing is clear, however: The Shamrock Shake’s return is a more reliable indicator of spring than America’s favorite groundhog, Punxsutawney Phil. While the famous rodent has historically only seen his shadow-based predictions come true 39 percent of the time, the Shamrock Shake is reliably resurrected every year four to five weeks before the start of spring.

And in other news...

• No one really seems to care that Necco Sweethearts, the chalky candy hearts with dumb messages like “CALL ME” printed on them, are unavailable this year. [Grub Street]

• Daniel Boulud, cruise ship chef: The Michelin-starred legend signed a deal with Celebrity Cruises to create dishes for on-board restaurants, and he’ll also make guest cameos. [Cruise Industry News]

• Ugly food: So hot right now. [T Magazine]

• Beloved Texas-born convenience store chain Buc-ee’s, which features an entire wall of gummy candy and the nicest public restrooms a road-tripper is likely to encounter, has big expansion plans. [Texas Monthly]

• Sign of the times: America’s biggest meat producer, Tyson Foods, is getting into the vegan protein biz. [MarketWatch]

• One episode of MTV’s Lindsay Lohan’s Beach Club was apparently plenty for many viewers, because ratings for the series have plummeted since it premiered a month ago. [Page Six]

• Here’s a look at the hand-drawn Valentine’s Day cards Julia Child and her husband used to send to their friends every year. [NY Times]

• Women in Japan are increasingly saying no to the long-running tradition of gifting male colleagues chocolate on Valentine’s Day, which sounds about right. [BBC]

Eater.com

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Source: https://www.eater.com/2019/2/14/18224750/mcdonalds-shamrock-shake-2019

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chalkegg9-blog · 5 years

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BBQ Ribs

These bbq ribs truly are the easiest ever! And they are guaranteed perfect every time!

I first had these delicious and easy bbq ribs at a Memorial Day barbecue. Rod and his son Greg had fixed ribs for dinner and they were amazing, fall off the bone tender and delicious. We were licking our lips and our fingers! The amazing part is these BBQ ribs couldn’t be easier to make. You don’t need very many ingredients either, just a rack or two of Pork Loin Back Ribs, vinegar, and your favorite barbecue sauce.

Recently, one of our neighbors had knee surgery. I offered to bring the family dinner. I told him to pick anything off the blog he’d like. He picked ribs! Let’s just say these BBQ Ribs were the perfect medicine for the patient and he and the rest of his family loved them too.

How to Make BBQ Ribs

The first step is to cut them apart using a sharp knife, cut in between the bones, through the meaty section of the rib.

Place them in a large stock pot full of water and 1/4 cup of vinegar. Then let the water come to a boil and boil them on a low boil for one hour.

Once the hour has passed, remove the ribs from the water and cover them with barbecue sauce. Brush the BBQ sauce on all sides of the ribs. Cover them good!! You can’t have too much BBQ sauce!

Place them on a hot grill and grill them for 10-15 minutes until glazed, gooey and yummy! Turn several times and coat with more sauce, allowing the sauce to set up and caramelize.

If you want to keep your grill clean, lay a piece of foil on the grill and then add the ribs to the grill. Easy cleanup!

The friend who shared the recipe told me that her kids have even eaten them without putting them on the grill. They are so tender when they come out of the water you can just add sauce and eat! I love the flavor the grill adds.

BBQ Ribs in the Oven

What if you don’t have a grill? Can you cook these BBQ Ribs in the oven? The answer is yes. After boiling them and adding the sauce just place them on a baking sheet, meaty side up and pop them under the broiler for several minutes to allow the sauce to set up and caramelize.

I always serve the BBQ ribs with extra BBQ sauce for dipping too!

Check out more delicious rib recipes:

CrockPot BBQ Ribs

Easy Oven Baked BBQ Riblets

Slow Cooker Balsamic Short Ribs

BBQ Ribs Recipe

BBQ Ribs

These easy bbq ribs truly are the easiest ever! And they are guaranteed perfect every time!

Course: Main Dish

Cuisine: American

Keyword: barbecue ribs, bbq ribs

Servings: 13 ribs

Calories: 98 kcal

Author: Leigh Anne Wilkes

Ingredients

1 rack Pork Loin Back Ribs

BBQ Sauce Pick Your Favorite

1/4 C apple cider vinegar

Instructions

Cut ribs apart between the bones.

Place in a large pot of water with vinegar, make sure ribs are covered with water.

Bring to a boil and lower heat to a low boil for one hour.

Remove ribs from water.

Cover with BBQ sauce.

Place on grill until sauce firms up and the ribs are heated through and you have some nice grill lines. Can also be placed under the broiler in the oven.

Nutrition Facts

BBQ Ribs

Amount Per Serving

Calories 98 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 2g 10%

Cholesterol 30mg 10%

Sodium 38mg 2%

Potassium 111mg 3%

Protein 8g 16%

Vitamin A 0.2%

Calcium 1.4%

Iron 1.8%

* Percent Daily Values are based on a 2000 calorie diet.

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Hi – I’m Leigh Anne! Food, family and friends are three of my favorite things. I love sharing easy, delicious recipes and entertaining ideas that everyone will love. When she started her blog, Your Homebased Mom, over 9 years ago she had no idea that it would one day house over 2,400 recipes and ideas! .

Latest posts by Leigh Anne (see all)

Source: https://www.yourhomebasedmom.com/easy-bbq-ribs/

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chalkegg9-blog · 5 years

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easy foolproof pie dough

If you eat the filling and leave the thick edge of your pie crust on the plate, you’re making your pie crust wrong. Your pie crust should be crisp, browned, and flaky. Just a little bit sweet so it goes with the fruity filling, rich and buttery. Pie crust isn’t better than the filling, but it isn’t worse either, and every bit of it, including the thick crimped edges, is necessary to balance all the filling.

I’ve tried some of those creative additions (sour cream, vodka), but mostly, I’ve stuck with a traditional crust recipe – butter is cut into flour, salt, and a smidge of sugar, then water is added until it just comes together. But I had a bad habit of adding too much water, so it wasn’t foolproof for me. No one complained; it was still tastier and flakier than a store-bought crust, but it tended to slump when baked.

I don’t consider myself an amateur pie crust maker at this point, but apparently I still needed something foolproof. This recipe solves my problem. The butter is processed into a portion of the flour, not until it’s broken up into pea-sized bits, but until it’s a crumbly, homogeneous mixture. Then the rest of the flour and some water is mixed in.

After resting, the dough rolls out smoothly and trouble-free, without ripping or cracking. You can freeze it either before or after rolling. Then it bakes up golden, puffy, light, crisp. It’s everything you want from a pie crust, just easier to make. It definitely holds its own against any filling.

Easy Pie Dough (not really adapted from The Food Lab)

My butter cubes came straight from the freezer, which might be why it took a lot more than 25 pulses for the dough to form clumps.

2½ cups (12.5 ounces) all-purpose flour 2 tablespoons sugar 1 teaspoon kosher salt 20 tablespoons butter (2½ sticks) cold unsalted butter, cut into ½-inch cubes 6 tablespoons cold water

1. Combine two thirds of flour with sugar and salt in the bowl of a food processor. Pulse to blend. Spread the butter evenly over flour mix; pulse until no dry flour remains and the dough just begins to collect in clumps, about 25 short pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with the remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer the dough to a large bowl.

2. Sprinkle with the water, then, using a rubber spatula, fold and press the dough until it comes together into a ball. Divide in half and form each half into a 4-inch disk. Wrap tightly in plastic wrap and refrigerate for at least 2 hours before rolling and baking.

Save

Source: http://www.crumblycookie.net/2016/11/21/easy-foolproof-pie-dough/

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chalkegg9-blog · 5 years

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SPOTTED ON SHELVES: Limited Edition Peppermint Bark Oreo Cookies

Remember Candy Cane Oreo? So is this that, but without the red peppermint creme? (Spotted by @ReneBarba89 at WinCo.)

Thank you to all the photo contributors! If you’re out shopping and see an interesting new product on the shelf, snap a picture of it, and send us an email ([email protected]) with where you found it and “Spotted” in the subject line. Or reply to us (@theimpulsivebuy) on Twitter with the photo, where you spotted it, and the hashtag #spotted. If you do so, you might see your picture in our next Spotted on Shelves post.

Also, if you want to send in photos and are wondering if we’ve already covered something or if the product is old, don’t worry about it. Let us worry about it.

Here are a few posts that might interest you:

Source: https://www.theimpulsivebuy.com/wordpress/2018/10/22/spotted-on-shelves-limited-edition-peppermint-bark-oreo-cookies/

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chalkegg9-blog · 5 years

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Pork Tales: Sydney Cebu Lechon, Enmore

Will Mahusay wants to spread the word of Filipino food to Sydney. When his parents Fred and Fely Mahusay emigrated to Australia in 1987 there was a dearth of Filipino food available. After learning the trade at his parents catering business, he decided to open up an eatery called Sydney Cebu Lechon in Enmore. And on the menu? Pork, pork and more pork (and warning, vegetarians, even the vegetables have shrimp in them).

It's 7.15pm on a Saturday night and we take a seat in the busy restaurant. It's a no frills eatery-you make your order at the counter and they bring your food to the table.

Sydney Cebu Lechon have been operating as a caterer for over three decades supplying corporate customers or general public with whole roasted pigs. The pigs themselves are specifically selected: female, organic free range, up to 22kgs Australian pork. The menu is simple: 5 pork dishes, rice and one vegetable dish and desserts on top of specials.

I ask Will why pork is so popular in the Philippines and he says, "It maybe because pork is a meat that’s easily accessible by the general public and affordable. Very diverse meat that can easily be cooked with no or very limited ingredients."

They tell us that the servings, all prices from $18.50 to $23.50 serves 2 but you'd also need rice and more vegetables for that and I'd say you'd really want to order one pork dish per person.

Which brings us to how we ended up eating a meal without vegetables. The only vegetable fish the Pinakbet just sold out so there we were: four people eating four pork dishes with rice (and desserts).

Lechon Kawali $23.50

The Charcoal Roasted Pork or Cebu Lechon is crispy, dry and well seasoned with good sized slices of bone in pork belly. They soft boil strips of pork belly with their in-house recipe of aromatics and spices. The strips are then dried before being deep fried until crispy.

Charcoal Roasted Pork or Cebu Lechon $18.50 for 200g

"Cebu food or Cebuano food is different in a sense that its general cooking methods are more around the grilling/barbecuing/roasting," explains Will. "Lechon was introduced to the Filipinos over 300 years ago by the Spanish and the people of Cebu elevated the dish to a new level," he adds. The Cebu Lechon comes as thick pieces of pork. It is slow roasted on site for three hours after being marinated in garlic, star anises, shallots, salt and pepper. The crackling for this is perfection-crispy with a layer of jellied fat underneath it.

Chorizo de Cebu $23.50

As a chorizo freak I was curious to try the chorizo version and to see how pervasive the Spanish influence was on this. The Cebu version of chorizo is quite different. Noticeably sweeter and with an absence of smoked paprika flavour the sausage comes in small round balls with a peppery finish. I'd describe it closer to Lup Cheong than Spanish chorizo. It's actually delicious and I think out of all four pork items I ate the most of this.

Lechon Paksiw $23.50

We also order one of the specials, the Lechon Paksiw stew with soft pork stewed in soy, vinegar, garlic and spices. Usually leftover lechon kiwali or cebu lechon is used in this. Here they cook it over charcoal for about three hours and then braise it for about 1 1/2 hours until soft. It's Viggo's favourite and you definitely want rice to soak this up.

Biko $6

The biko is a caramelised sweet sticky rice in the shape of a square cake wrapped in banana leaves and grilled. It's not overly sweet (Filipino food is usually very sweet) and has a pleasantly chewy and moreish texture to it. it's made with coconut cream, a sweet sticky rice called malagkit and brown sugar for colour. Admittedly I am a bit of a freak for sticky rice and this one is softer and more jelly like than say a black sticky rice. It almost has a pudding like consistency. It's usually served as an afternoon snack, dessert or at a celebratory occasion.

Ube Cheesecake $4.50

I love ube aka purple sweet potato desserts. This ube cheesecake is super sweet but with a crunchy sugary base and a creamy cheese layer and an ube layer on top with grated coconut in syrup on top. Mr NQN dives into this with relish-he's very much taken by this.

So tell me Dear Reader, have you ever had just meat and no vegetables for dinner? Have you tried much Filipino food?

This meal was independently paid for.

80-80A Enmore Rd, Newtown NSW 2042 Closed Monday to Thursday Friday 5:30–9pm Saturday 12–3pm, 6–9pm Sunday 12–3pm, 6–9pm

Source: https://www.notquitenigella.com/2019/03/04/sydney-cebu-lechon-enmore/

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chalkegg9-blog · 5 years

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Cheddar Corn Chowder with Bacon

7 Freestyle Points 309 Calories

This thick and cheesy chowder with potatoes, corn, cauliflower, and bacon is perfect for cold and cozy winter nights. Stove top and Instant Pot directions provided.

It’s soup season, if you’re looking for a new easy soup recipe to add to your dinner rotation, I think you will love this chowder! You can also browse all my soup recipes from the archives. A few favorites are the Potato Leek Soup, Dad’s Cauliflower Soup and of course, Classic Chicken Noodle Soup!

This guest post from Skinnytaste dietitian Heather K. Jones is a tasty recipe that the whole family will devour! Hello, I’m excited to guest post here on Skinnytaste again (thanks, Gina!), and I’m also excited to invite you to my FREE 31-day Master the Weight Loss Mindset Challenge. You’ll find out how to shift from self-sabotage and worry to inspired and good-for-you action, and you’ll set yourself up for long-term success in 2019!

When you sign up for the Mindset Challenge, you’ll also receive a FREE meal prep guide with an entire month of meal plans (with Skinnytaste recipes, of course!). Click RIGHT HERE to transform your mindset about dieting and achieve weight loss freedom in the new year.

When Ina Garten’s The Barefoot Contessa Cookbook was released many years ago, I was obsessed. The Cheddar Corn Chowder was one my favorite recipes, but with ½ stick of butter, ½ pound of cheddar cheese and bacon, and 2 cups of half and half, it was far from healthy and light (ha).

But after trying Gina’s delicious Cheeseburger Soup, thickened with blended cauliflower, I decided to try and lighten up Ina’s chowder the same way, and holy cow… this MUCH lighter version tastes just as good as the original! It’s considerably lower in calories and fat, but trust me, you’ll never notice. Enjoy!

This thick and cheesy chowder with potatoes, corn, cauliflower, and bacon is perfect for cold and cozy winter nights.

Ingredients:

6 strips center-cut bacon, chopped

2 small yellow onions, chopped

2 large garlic cloves, minced

2 tablespoons all-purpose (or gluten free) flour

¼ teaspoon turmeric

1 teaspoon fresh thyme leaves

1 ½ teaspoons kosher salt

Freshly ground black pepper

3 ½ cups low sodium chicken broth

2 small Yukon gold potatoes, diced

1 (12-ounce) wedge cauliflower, stem intact

1 pound frozen corn kernels

1 cup whole milk

4 ounces shredded white sharp cheddar cheese

Directions:

Stove top directions

Place bacon in a large Dutch oven or heavy pot and sauté over medium heat, until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.

With the pot still over medium heat, add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.

Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom). Bring the pot to a boil then decrease to simmer, cover and cook 20 minutes.

Meanwhile, heat 4 ounces (about 2/3 cup) of the corn with a splash of water in a small microwave safe-dish until just defrosted, about 1 minute.

Remove the lid from pot and transfer the cauliflower, 1 cup of the soup and warmed corn to a blender and blend until smooth. Transfer puree back to the pot.

Add the remainder of the frozen corn, the milk and cheese. Mix then simmer for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.

Instant Pot directions

Press the sauté button on an electric pressure cooker. Add the bacon and sauté until cooked and crispy. Remove bacon with a slotted spoon and place on a paper towel lined plate. Set aside.

In the pressure cooker (still on sauté), add the onions and garlic and sauté until the onions are soft and translucent, about 5 minutes. Sprinkle the flour over the onions, add turmeric, thyme, salt and pepper, to taste, and cook for an additional minute, stirring constantly.

Add the broth, potatoes and cauliflower and stir with a wooden spoon, scraping the bottom of the pot (this releases the caramelized bits on the bottom).

Seal and cook on high pressure for 10 minutes. Quick release, then open when the pressure subsides.

Meanwhile, heat the corn with 2 tablespoons of water in microwave safe-dish until just heated through, about 3 minutes.

Transfer the cauliflower, 1 cup of the soup and 2/3 cup warmed corn to a blender and blend until smooth. Transfer puree back to the pot and stir well.

Add the milk and cheese. Mix then cover for 3 minutes or until the cheese is melted and soup is heated through. Taste and adjust salt, if necessary. Serve topped with reserved bacon pieces.

Nutrition Information

Yield: 6 servings, Serving Size: 1 2/3 cup

Amount Per Serving:

Freestyle Points: 7

Points +:

Calories: 309 calories

Total Fat: 11g

Saturated Fat: 5.5g

Cholesterol: 27mg

Sodium: 638mg

Carbohydrates: 42g

Fiber: 5.5g

Sugar: 10g

Protein: 15g

All images and text ©Gina Homolka for Skinnytaste

posted January 3, 2019 by Gina

Source: https://www.skinnytaste.com/cheddar-corn-chowder-with-bacon/

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chalkegg9-blog · 5 years

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Smoky Chickpea Salad with Mango and Avocado

by Robin Robertson on October 9, 2018

Today is publication day for One-Dish Vegan Revised and Expanded Edition! To celebrate, I’m sharing my recipe for Smoky Chickpea Salad with Mango and Avocado from the book.

Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce.

Smoky Chickpeas:

1 tablespoon (15 ml) pure maple syrup

1 tablespoon (15 ml) wheat-free tamari

2 teaspoons liquid smoke

2 teaspoons olive oil

1 teaspoon nutritional yeast

1 teaspoon smoked paprika

½ teaspoon onion powder

¼ teaspoon freshly ground

black pepper

¼ teaspoon salt

1½ cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained

Dressing:

1 small mango pitted, peeled, and chopped

3 tablespoons (45 ml) freshly squeezed lime juice

1 to 2 tablespoons pure maple syrup

2 teaspoons Dijon mustard or ½ teaspoon sriracha sauce

½ teaspoon liquid smoke

Salt and freshly ground black pepper

Salad:

8 ounces (225 g) spinach or watercress (or a combination), thick stems removed

1 ripe mango

1 ripe Hass avocado

For the smoky chickpeas: Preheat the oven to 375°F (190°C, or gas mark 5). Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray.

Place all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days.

For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons (15 to 45 ml) of water as needed to achieve the desired consistency. Season lightly with salt and pepper, blend again, and then taste and adjust the seasonings if needed.

For the salad: Place the greens in a large salad bowl or mound onto individual plates. Top with the chickpeas. Pit, peel, and dice the mango and avocado or use a small melon baller to scoop them into balls and then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side.

Source: http://robinrobertson.com/smoky-chickpea-salad-with-mango-and-avocado/

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chalkegg9-blog · 5 years

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Maple Chia Pudding with Caramelized Figs (Vegan, Paleo)

Creamy maple chia seed pudding with cinnamon-maple caramelized figs makes for an amazing breakfast, snack, or dessert. This nutritious vegan recipe is naturally sweetened and only requires a few basic ingredients.

Anyone else craving desserts that are made with real ingredients, simple to prepare, and pack in some surprise health benefits? I’m assuming I’m not the only one!

When I’m feeling basic and still want something to satisfy my sweet tooth, I often lean toward chia pudding.

This dreamy chia pudding is nothing more than a combination of your classic chia pudding topped with figs that have been caramelized in pure maple syrup with a dash of cinnamon.

This super simple recipe is fun to prepare and is such a pleasure to consume.

It’s one of those curl-up-on-the-couch with a good book, steamy mug of coffee or tea, and bowl of healthy pudding bliss.

Health Benefits of Chia Pudding

What exactly makes chia pudding “healthy?” Chia seeds are full of antioxidants, fiber, magnesium, calcium, omega-3 fats, and is entirely gluten-free and paleo-friendly. Plus, chia seeds pack a bit of a plant-based protein punch.

How to Make Chia Seed Pudding:

Just like I showed you many years ago in my post, How to Make Chia Seed Pudding, you only need a few basic ingredients – almond milk (or milk of choice), chia seeds, pure maple syrup, vanilla extract, and some sea salt.

Simply add everything to the jar, secure the lid, and shake well (you can also stir, but shaking is better…and funner 😉 )

Place the jar in the refrigerator and refrigerate overnight. You can get away with refrigerating for 4 hours, but the longer the better. If you’re able to stir the pudding a few times as it sits in the fridge, you’ll lessen your chances of clumping and the pudding will turn out creamier.

How to Caramelize Figs:

Caramelizing figs is a cinch! It seems fancy, but the process is speedy quick and easy!

Simply chop the figs (I like chopping them into quarters) and heat a small amount of avocado oil, ococnut oil, or ghee in a small skillet over medium heat.

Once the skillet is warm, add the chopped figs, pure maple syrup, a dash of ground cinnamon, and a pinch of sea salt.

Allow the figs to cook and soften, stirring occasionally, until they begin to turn golden-brown and crisp up a bit. Once they reach your desired level of caramelization, you’re all set!

Put it Together

Simply fix yourself a bowl of chia pudding, add the caramelized figs on top, and garnish with chopped roasted almonds and an additional drizzle of pure maple syrup.

You end up with a super creamy pudding with beautifully caramelized figs and a nice crunch from the almonds – the texture is incredible here!

As always, there is plenty of room for improvisation to make this dessert otherworldly for your personal palate.

Recipe Adaptations:

Add your favorite yogurt (coconut milk yogurt is amazing!) for some extra creaminess, protein, and probiotics.

For an extra decadent dessert, replace some of the almond milk with full-fat canned coconut milk.

Sweeten with honey, coconut nectar, or a zero-sugar sweetener like Stevia or Swerve.

Use other fruit, like peaches, pears, or apples, in place of figs (note: other fruit will take longer to soften and caramelize).

Add collagen powder, protein powder, and/or almond butter for some additional protein.

Have a figgin’ ball!

Maple Chia Pudding with Caramelized Figs

Instructions

Prepare the Chia Pudding:

Add all ingredients for the chia pudding to a large sealable jar. Secure the lid and shake until mixture is well-combined. Refrigerate overnight. If possible, stir the chia pudding a few times while it sits in the fridge - this helps avoid clumps and makes the pudding extra creamy.

Caramelize the Figs:

Heat the oil/ghee in a small skillet over medium heat. Once the skillet is hot, add the chopped figs, pure maple syrup, ground cinnamon, and sea salt. Cook, stirring occasionally, until figs appear puffy, golden-brown, and are caramelized, about 5 minutes.

Remove from heat and serve on top of chia pudding with a sprinkle of chopped roasted almonds.

Source: https://www.theroastedroot.net/maple-chia-pudding-with-caramelized-figs-vegan-paleo/

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chalkegg9-blog · 5 years

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Taco Bell just gave the trapped man who survived a blizzard on the chain’s sauce packets a deserved gift

Jeremy Taylor survived five freezing days in the snow along with his dog, Ally, with nothing to eat but Taco Bell sauce packets. Now the Mexican-style fast food chain is giving him free food for a year.

9 Things You Didn’t Know About Taco Bell

According to Fox News, the Oregon man’s SUV got stuck in the snow and he was unable to walk to safety, so he stayed where he was and waited to be rescued. All he had in his car were three Taco Bell sauce packets, and he lived on them for five days.

Oregon Live reports that his harrowing story went viral after Taylor wrote on Facebook, “Taco Bell fire sauce saves lives!” Taco Bell responded by sending him a bunch of goodies, including a year’s supply of Taco Bell.

“We’re very glad Jeremy and Ally are OK,” Taco Bell told The Daily Meal in a statement. “We know our sauce packets are amazing, but this takes it to a whole new level. We’re in touch with Jeremy and have sent him a well-deserved care package, a year’s supply of Taco Bell, and of course, all the sauce packets that come with it.”

The Deschutes County Sheriff offices posted on Facebook that when Taylor and his dog were found, they were “in good condition, but hungry after being stuck in the snow for five days.” Even though they were surrounded by all that fresh powder, we bet they were probably pretty thirsty too. At least he seems like he knew the signs of dehydration and how to hydrate fast.

Source: https://www.thedailymeal.com/eat/taco-bell-gives-year-free-food-to-trapped-man/030719

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chalkegg9-blog · 5 years

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CHOCOLATIEST ALMOND MILK EVER

My love of chocolate is the least mysterious thing about me. I so obviously love it. And when I try to be good and cut down on the sweets a bit, well, I turn into a crazy person who becomes consumed by my monstrous need for chocolate. So, what’s a girl to do? Well, I started playing around with chocolate in it’s raw form, and found myself pleasantly surprised – all of the benefits and flavor, without any of the filler or refinement. Throw in some maca for an anti-inflammatory bump, and sweeten with a little coconut nectar, and you’re in business. Combine with frozen banana for an instant no-guilt milkshake.

INGREDIENTS

2 tablespoons powdered cacao

1/2 tablespoon maca

1 tablespoon coconut nectar

1/4 teaspoon cinnamon

1/4 teaspoon sea salt

1 1/2 cup almond milk

1 frozen banana (optional)

DIRECTIONS

Blend together until smooth. Add frozen banana to make it a milk shake.

Source: https://www.thekitchykitchen.com/?recipes=/chocolatiest-almond-milk-ever/

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chalkegg9-blog · 5 years

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BEST Grilled Rockfish Tacos

August 28, 2018

Best Grilled Rockfish Tacos are the ultimate easy summer dinner. Smoke and grill the fish, prepare the fresh toppings, and let guests make their own tacos!

What I love about the end of summer is that we can still enjoy slow living. Now don’t get me wrong, we’ve had parties, people coming and going from out-of-town, all of our kids home, and you can say at times, it’s hectic.

Fish tacos – so good

And this slow-cooked, smoked Grilled Rockfish Tacos recipe? So good! (You may also love my Easy Flank Steak Tacos or Rotisserie Chicken Mole Tacos or Thai Chili Lime Shrimp Tacos!)

But friends, as life speeds up, we have to purposely slow it down. Last Sunday, we floated the river again with dear friends for a few hours.

I love floating the river, because you basically do nothing.

It was chillier out, and the breeze felt so good. The water was cold, but the beauty around us made us cozy-warm to be with our friends.

What is rockfish?

This week we sat outside and enjoyed delicious Best Grilled Rockfish Tacos with our kids.

Rockfish is mild in flavor, a Pacific ocean perch (or Rose fish, Red bream or Red perch), and it makes delicious fish tacos!

Smoke the rockfish (or you can skip this step and just go on to grilling the fish). If you don’t have a “smoke” setting on your grill. Cook the fish at 350 degrees for about 10-12 minutes until done (depending on how thick it is), flipping the fish once.

While the grilling is happening, get the toppings ready.

This is when we usually turn on the music, grab a drink, and have fun as a family.

Slowing down, being intentional about our conversation and asking about each other’s day, being present in the moment.

We never want to take a day for granted.

To love and cherish our families, to eat together, delicious food that nourishes our bodies.

We are a very thankful bunch.

Best Grilled Rockfish Tacos

And these tacos are fantastic.

We love to grill a lot of rockfish (we buy it fresh at Costco) and then have a lot left over for the next day.

Tacos again? Taco salad, fish in eggs, fish quesadillas. The list goes on and on!

Best Grilled Rockfish Tacos

If you don’t have a “smoke” setting on your grill. Cook the fish at 350 degrees for about 10-12 minutes until done (depending on how thick it is), flipping the fish once.

Ingredients:

1.5 – 2 pounds fresh rockfish (we buy at Costco)

1/4 cup butter

Favorite seasoning (we use Lawry’s Seasoning Salt

For the Tacos: Corn tortillas

Olive oil to fry

Salt and pepper to taste

Avocado

Purple cabbage, thinly shaven

Jalapeño, cut into thin rounds

Chipotle tabasco sauce

Green Goddess Dressing (buy at Trader Joe’s)

Cilantro

Lime

Red onion, thinly shaved

Cherry tomatoes, sliced into fourths

Bell pepper

Directions:

Skip STEP 3 if you don’t have a “smoke” setting on your grill. Cook the fish at 350 degrees for about 10-12 minutes until done (depending on how thick it is), flipping the fish once.

Prepare the fish by washing and drying it (paper towels) and laying it on a large cookie sheet.

Drizzle with butter (or brush it on when you place on the grill). Salt and pepper or use your favorite seasoning. (We also like to use Lawry’s Seasoning Salt).

For smoking, place the fish on the grill for about 10-15 minutes on the “LO SMOKE” setting.

Remove the fish, bring the grill up to 375 degrees, and place the fish back on.

Grill the fish for 7-8 minutes, until the fish is done.

Prepare the taco ingredients. Flake the fish with a fork, or serve in large chunks. Make tacos and serve!

All images and text ©Sandy Coughlin for Reluctant Entertainer.

More taco recipes: Slow Cooker Pork Tacos with Mexican Cole Slaw [The Food Charlatan], or Crock Pot Chicken Tacos [Valerie’s Kitchen], or Instant Pot Chicken Tacos [Spend with Pennies].

Source: https://reluctantentertainer.com/best-grilled-rockfish-tacos/

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chalkegg9-blog · 5 years

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Breakfast Sopes

July 25, 2018

Breakfast does not have to be complicated. Place a fried egg on top of anything and voila you have breakfast.

Ok, maybe it’s not that simple, but seriously, this breakfast was made in under 15 minutes. These breakfast sopes are perfect for a busy weekday morning, but look fancy enough to enjoy with a cup of joe for a sit-down weekend breakfast.

I’m all about leftovers and these store-bought sopes are smothered with homemade refried beans made with leftover frijoles de la olla, guacamole, and bacon leftover from this cobb salad.

All I did was heat up sopes on a comal with a bit of olive oil, smothered them with refried beans, a generous dollop of guacamole, and then placed a fried egg on top and drizzled some Valentina hot sauce.

Sure, you can get fancy and make your own sopes, but I’m telling you these store-bought sopes are pretty darn awesome in a pinch.

Photography by Jenna Sparks

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Source: http://muybuenocookbook.com/2018/07/breakfast-sopes/

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chalkegg9-blog · 5 years

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Sausage, Egg, and Cheese Casserole with Spinach

I have been making some variation of this breakfast casserole since this past Christmas morning, when I made Andrew Feinberg’s broccoli frittata, which was very well received (by the four adults sitting at the table).

What differentiates Andrew’s frittata from others is the cooking method, and in particular, the unusually low oven temperature — 250ºF — which prevents the custard from becoming dry and granular.

Like many frittata recipes, Andrew’s starts on the stovetop and finishes in the oven. In the recipe included below, the eggs cook entirely in the oven, moving it out of the frittata territory, making it more of an egg bake or a casserole (though there’s no cream or milk).

This recipe should be used as a guide and tailored to your tastes and preferences. I like a little bit of greens, a little bit of cheese, a little bit of onion, and a little bit of sausage, which makes the casserole feel a bit more substantial and precludes the need for cooking other breakfast meat on the side, which is especially nice when entertaining.

Here’s a rough framework:

The Makings of A Very Nice Breakfast Casserole

Eggs: Estimate about 2 per person.

Salt: A good rule of thumb: 1/2 teaspoon kosher salt for every 4 eggs.

Something green. I like spinach, because it’s so low maintenance. No need to cook it — simply toss it with the hot sausage and onions, the heat of which will gently wilt it. Other options: roasted asparagus or broccoli, finely chopped Swiss chard or kale, etc.

Cheese: I like Gruyère or Fontina. For 12 eggs, 4 ounces of grated cheese is about right.

Onions: If you have the time to caramelize or near-caramelize an onion, do it. Otherwise, chopped scallions or chives will add that nice allium flavor, while also providing more green color.

Sausage: I love hot Italian sausage here. The spices in the sausage flavor the custard, and the subtle spiciness is nice. Also: spinach + sausage is always a good match.

Breakfast casseroles or egg bakes are great for — wait for it — breakfast or brunch, especially when entertaining. But they also make great, low-key dinners, and the format can be used to clean out the odds and ends in your vegetable bins. Cold or re-heated, the leftover casserole makes a fine lunch on subsequent days, too.

This is how I like to make this breakfast casserole: Start by browning the sausage.

Pour it over a heap of spinach in a colander — this serves to both gently wilt the spinach and drain off excess fat and moisture.

Caramelize or nearly caramelize an onion, if you wish.

Transfer the onion to the colander as well.

Toss to combine and further wilt the spinach.

Transfer to a 9×13-inch pan and cover with grated cheese. (Love this 9×13-inch USA Pan.)

Beat 12 eggs.

Pour the eggs over top.

Bake until custard is just set.

Sausage, Egg, and Cheese Casserole with Spinach

Author: alexandra

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 6 to 8 servings

Description

Use the proportions below as a guide. You can omit the sausage to make it vegetarian. If you want to scale it up or down, a good rule of thumb is 1/2 teaspoon kosher salt for every 4 eggs.

Ingredients

2– to 4-oz baby spinach (I typically use 3 ounces)

1 tablespoon olive oil, plus more as needed

0.5 – 0.75 lb. hot Italian sausage

1 yellow onion, thinly sliced or diced

1.5 teaspoons kosher salt, plus more as needed

4 oz. grated cheese, I like Gruyère or Fontina

12 eggs

freshly cracked black pepper to taste.

Instructions

Heat oven to 250ºF. Place spinach in a large colander and set it in the sink. Grease a 9×13-inch pan lightly with butter or with nonstick spray.

In a medium skillet over medium-high heat, heat the oil till it shimmers. Cook the sausage till it browns and is nearly cooked through, about 5 minutes. Break it up with a spoon or a spatula as it cooks. Spoon the sausage over the spinach in the colander in the sink. Return the skillet to the stove top, add a little bit more oil to the pan if necessary, and set it over medium heat. Add the onions. Season with salt. Cook the onions till they begin to caramelize, 7 to 10 minutes. Spoon the onions over the sausage and toss with a spatula or large spoon to gently wilt the spinach. Transfer the spinach-sausage mixture to the prepared pan. Spread the cheese over top.

Break the eggs into a large bowl, season with the 1.5 teaspoons salt and fresh cracked pepper to taste. Beat with a whisk until the eggs are well blended. Pour the eggs into the pan. Season with more pepper to taste. Transfer pan to the oven and bake for 30-40 minutes, rotating the pan halfway through. Start checking at 30 minutes, then every 5 minutes thereafter till it’s done — depending on your oven and the material of the pan you are using, it may take more or less time to cook.

Remove pan from the oven, and let it cool for 5 minutes before serving.

Category: Breakfast

Method: Oven

Cuisine: American

Keywords: egg, casserole, sausage, cheese, spinach

Posted By: alexandra · In: Breakfast, Eggs, Entrees, Father's Day, Holidays, Mother's Day, Spring

Source: https://alexandracooks.com/2019/05/10/sausage-egg-and-cheese-casserole-with-spinach/

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chalkegg9-blog · 5 years

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Spicy Barbecue Wings

I have some new quick and easy dinner ideas for you to try, but first I thought you would like this secret recipe for crispy chicken wings in a homemade spicy barbecue sauce. This barbecue sauce is spiced nicely but isn’t atomic, so if you like hotter wings, add more Louisiana hot sauce.

This recipe is only one of many great recipes featured in “The Ultimate Chicken Wing Cookbook“. This cookbook features over 100 fantastic chicken wing recipes.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership. If you’re interested in joining the club, you can download this title and many others right now: Go Here

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Spicy Barbecue Wings

1/2 pound chicken wings oil for deep frying

Spicy Barbecue Sauce:

1/2 cup ketchup 1/2 cup water 2 teaspoons Dijon mustard 1 teaspoon salt 2 teaspoons Louisiana hot sauce 1/2 teaspoon chili powder 2 garlic cloves – minced 1/4 cup lemon juice 1 tablespoon brown sugar 2 tablespoons oil 2 tablespoons Worcestershire sauce 1/4 teaspoon cumin 1 teaspoon black pepper

In a large heavy saucepan, mix together BBQ sauce ingredients.

Bring to a boil, then reduce heat and simmer for 15 minutes.

In a fry pan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 minutes. Drain fried wings on paper towels.

Once all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve.

Serves 4

Source – The Ultimate Chicken Wing Cookbook

Enjoy these great tasting and easy-to-prepare recipes from our forum:

– Easy Mexican Casserole

– Creamy Macaroni and Cheese

– Ham and Pasta Skillet

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Source: https://www.recipesecrets.net/blog/recipes/spicy-barbecue-wings/

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chalkegg9-blog · 5 years

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Turkey Tacos (15 Minutes, Secret Ingredient!)

Turkey Tacos that are quick, easy, healthy, juicy and packed with flavor – you won’t even miss the beef with my secret ingredient!

These Ground Turkey Tacos can be on your table in 15 minutes! They are the perfect dinner for a busy weeknight meal yet just as crave worthy as more labor intensive dinners. You can make Turkey Tacos with this ground turkey taco meat or turkey taco salad, lettuce wraps, burritos, etc. This turkey meat also freezes beautifully for prep ahead dinners – just when you didn’t think Turkey Tacos could get any easier!

With school back in session, I know quick and easy, yet still delicious dinners are in demand so I am trying to share more of what I eat on a regular basis. On days I am not filming recipe videos or photographing recipes, I am taking a break from cooking and making EASY, healthy recipes.

I make tons of smoothies, roasted veggies, stir-fries, sheet pan meals and ground turkey tacos, or turkey taco meat in some form or another because I CRAVE it! Because this turkey taco meat isn’t bland and boring, it is juicy and infused with a secret ingredient that will change your life!

These Turkey Tacos are the answer to all those busy nights, lazy nights, don’t want to cook nights, “what should I make for dinner?” nights, need something NOW nights, need something everyone will LOVE nights but still want to eat HEALTHY nights!

Looking for more Taco Recipes?

How do you make ground turkey tacos taste like beef?

When making ground turkey tacos, you want the turkey to still be juicy and flavorful instead of dry and bland.

Many cooks shy away from using ground turkey in anything but sauces, soups, and casseroles where its flavor isn’t as prevalent or relevant. In tacos, however, the ground turkey is front and center and more often than not, it is disappointing.

When I was making ground turkey tacos one night, Patrick suggested I add beef bouillon to the turkey. It was an “ah-ha,” “why didn’t I think of that?!!!” moment that total delivered!

From that day forward, I have used 2 teaspoons beef bouillon for every one pound of ground turkey to infuse it with flavorful beefy goodness whether in tacos, soups, sauces etc. I can’t wait for you to try it – you will be amazed at the results!

You will want to omit the salt in your ground turkey tacos and other recipes you are adding beef bouillon to because the bouillon probably has all the salt you need (a twofer) so please DON’T add salt until you’ve tasted your ground turkey.

How do you make ground turkey moist?

Due to its low fat content, ground turkey tacos have a bad reputation for being dry. To remedy this problem, stir in 1/4 cup of your favorite salsa or more to taste. You can even stir in enchilada sauce if you are in a bind. This not only adds moisture back into your turkey taco meat, but adds another layer of flavor as well – winning!

If you are making burritos or burrito bowls as opposed to tacos, you can even stir in sour cream or Greek yogurt and refried beans in addition to the salsa. I use this technique in my Beef, Bean and Cheese Burritos and it is phenomenal.

How do you cook turkey meat for tacos?

Making ground Turkey Tacos takes minutes – literally!

Heat olive oil in a large skillet over medium-high heat.

Add ground turkey and all of the seasonings (starting with 1/4 teaspoon cayenne pepper) and cook until almost cooked through, but still slightly pink then add salsa and simmer an additional 5 minutes or until cooked through. Taste and add additional cayenne or hot sauce to taste.

Divide filling between tortillas and serve with your favorite toppings such as tomatoes, avocados, lettuce, etc. That’s it!

How to Customize Ground Turkey Taco Meat

Add Beans. Add your favorite beans – some refried beans, black, pinto, etc.

Add Veggies. The possibilities are as endless as there are veggies! You can add bell peppers, corn, zucchini, sweet potatoes, etc.

Add Enchilada Sauce. Add some enchilada sauce for creamy turkey and simmer until reduced to desired consistency.

More or Less Heat. would start with ¼ teaspoon cayenne pepper if you don’t like much heat and start with ½ teaspoon if you like heat. Taste and add more as desired, remembering a little goes a long way!

Hot Sauce to taste. If it feels like it’s missing something, it is probably a depth of heat. You can add additional cayenne pepper as mentioned above or hot sauce to taste.

Make it creamy. You can make your turkey taco meat creamy by adding refried beans, Greek yogurt or sour cream.

Make it cheesy. After your turkey meat is cooked, stir in desired amount of cheese to melt.

Add rice or quinoa. Stir in cooked rice or cooked quinoa for added texture. If you do this, you may need to up the salsa. Alternatively, you can serve on top of Cilantro Lime Rice or Mexican Rice.

Toppings! Serve with all your favorite toppings from avocados/guacamole to chopped tomatoes, salsa, salsa verde, pico de gallo, chopped lettuce cilantro, hot sauce, etc.

How to Freeze Turkey Taco Meat

This ground turkey taco meat freezes beautifully! To freeze:

Cook turkey taco meat according to recipe.

Cool to room temperature.

Add ground turkey to a freezer size plastic bag.

Press bag flat, squeeze out excess air and seal.

When ready to use, defrost meat in the refrigerator overnight.

Remove from freezer bag and reheat ground turkey in a skillet on the stovetop or in a microwave-safe container in the microwave. You may want to add additional salsa for juicier turkey.

What should I make with Turkey Taco Meat?

In additional to ground turkey tacos, you can make all your favorite Mexican dishes!

Turkey tacos

Turkey taco salad

Turkey lettuce wraps

Turkey burritos

Turkey burrito bowls

Turkey quesadillas

Turkey nachos

Turkey chilaquiles

Is ground turkey better for you than ground beef?

This is a huge debate but in the end, it really depends on the lean meat to fatty meat ratio you choose. Ground turkey is available in several lean to fat ratios that determine its nutritional content, some of which contain more dark meat and therefore are not as lean as the leanest ground beef.

If you choose the leanest ground beef which is about 93 percent lean, and choose the leanest ground turkey which is also 93 percent lean, you might be surprised to learn they come up pretty even in protein, and fat. When it comes to saturated fat, however, turkey wins.

So if you are purchasing ground turkey to cut calories, be sure to check the Nutritional Label or you could be defeating the purpose.

Want to try this Turkey Taco Recipe?

Pin it to your MEXICAN, DINNER or HEALTHY Board to SAVE for later!

Find me on Pinterest for more great recipes! I am always pinning :)!

Print Recipe

Turkey Tacos

Turkey Tacos that are quick, easy, healthy, juicy and packed with flavor – you won’t even miss the beef with my secret ingredient! They are the perfect dinner for a busy weeknight meal yet just as crave worthy as more labor intensive dinners. You can make Turkey Tacos with this ground turkey or turkey taco salad, lettuce wraps, burritos, etc. This turkey taco meat also freezes beautifully for prep ahead dinners – just when you didn’t think Turkey Tacos could get easier!

Votes: 0 Rating: 0

Rate this recipe!

Ingredients

Turkey Taco Meat

1- 1 1/4 pound lean ground turkey

1 tablespoon olive oil

2 teaspoons beef bouillon powder

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 tsp EACH smoked paprika, onion powder, garlic powder, dried oregano

1/4 teaspoon cayenne pepper (optional)

1/4 cup Homemade Salsa or your favorite store bought

For Serving

tortillas or taco shells

cheese

lettuce

Tomatoes

avocaodes

Guacamole

hot sauce

salsa

sour cream

Ingredients

Turkey Taco Meat

1- 1 1/4 pound lean ground turkey

1 tablespoon olive oil

2 teaspoons beef bouillon powder

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 tsp EACH smoked paprika, onion powder, garlic powder, dried oregano

1/4 teaspoon cayenne pepper (optional)

1/4 cup Homemade Salsa or your favorite store bought

For Serving

tortillas or taco shells

cheese

lettuce

Tomatoes

avocaodes

Guacamole

hot sauce

salsa

sour cream

Votes: 0 Rating: 0

Rate this recipe!

Instructions

Heat olive oil in a large skillet over medium-high.

Add ground turkey and all of the seasonings and cook until almost cooked through, but still slightly pink then add salsa and simmer an additional 5 minutes or until cooked through. Taste and add additional cayenne or hot sauce to taste.

Divide filling between tortillas and serve with your favorite toppings such as tomatoes, avocadoes, lettuce, etc

Recipe Notes

How to Customize Turkey Taco Meat