Kickin’ Turkey Tacos

So Ms. Foodie is still hot to trot… for spicy foods, that is!

This recipe is more in line with Southwestern, than Mexican cooking, with a Foodie twist, of course. I started by sauteing Mushrooms, Kale, Green Onions and Garlic in Chicken stock to create a nice flavor base. Then I crumbled Ground Turkey into the mixture, and seasoned it with Cayenne, Chili Powder, Sea Salt, Cumin, Coriander, Cilantro, Thyme, Basil and a bit of Lemon Juice.

I let that simmer along for 30 minutes or so, while I chopped up Vine-ripened Tomatoes and Avocado for topping.






Surrounded by warm flour tortillas, with Trader-Joe’s Three-Cheese Blend, Sour Cream, and their wicked Fire-Roasted Salsa to complete the package–all I can say is… Smokin’!

Yummy Catfish Tacos

So Ms. Foodie wishes she were in Monterey, but couldn’t swing it this year; so I tried a dish reminiscent of the Pier and seafood.

I cut Catfish fillets into little chunks, coated them with an egg mixture spiced with Coriander, Chili Powder, Cayenne, Thyme and Cilantro; then covered the nuggets with Panko breading.

This was my first fry with Coconut Oil, and I must say, I like it! It is light, barely discernible, and doesn’t overheat. Can’t wait to pop some popcorn with it.

I served up my nuggets in a flour tortilla (but you can use corn if you like), and freshly harvested chopped tomatoes, avocados, Trader Joe’s Three-Cheese Blend, and a dollop of sour cream and Pineapple Salsa–Tasty!

What’s for Dinner?

A bit of Mexican and Summer Cool…

Chicken Enchiladas accompanied by a salad of crisp organic Spinach leaves, vine-ripened tomatoes, and pluots!

Kitchen-Cabinet Cooking at its best.  It’s amazing what you can do with shredded chicken breast, green chiles, sour cream and enchilada sauce.  And all in less than an hour.

Pays to keep them in your store.

What’s for Dinner? Easy Tamale Pie to the rescue!

After a busy day facilitating the Tuesdays with Transitioners group and taking care of emails and other busyness, I needed a no-brainer for dinner.  I found this one on Recipe
What I like is that the recipe  isn’t heavy on the corn meal.  Mind you, I love me some cornbread and all that, but some tamale pie recipes have the ingredients caked in the corn meal, overpowering the dish.  And since kernel corn is also part of the meat mixture, you can have too much of a good thing!
I used ground pork instead of beef, which makes for a lighter dish.  Pork also gives it a sweet flavor, especially if you use white wine, instead of chicken broth. To continue with the more delicate, as opposed to overpowering, I used mozzarella instead of cheddar or jack.
This recipe is very flexible, so you can easily substitute ingredients and not feel as though you’ve ruined the dish.  Being an original Spice Girl (take that, Scary Spice!) I added a bit more chili powder and jalapenos than the recipe called for.
All I can say is, “Tasty!”