Taco Salad!

If you are anything like me then you enjoy a good taco night! I mean who doesn't? It does not require much time or ingredients and it is fantastic! When I was a kid taco bar night (which is what my mom calls it) was my favorite night... well that and cereal night! I know my mom thought she was  a bad mom when she would let us eat cereal for dinner but let me tell you some of my best memories are from coco pebbles for dinner night! Any who... I love frying up the taco shells but it is so unhealthy and creates so many more calories I don't do it often! Then I saw a way to cook the tortillas so that they were like a tostada but they are baked and have no added calories! I knew I had to try it out! It is so simple and makes you feel silly for not thinking of it sooner but glad that you now realized this quick and simple trick!

Start out with some tortillas!

Then get out your cupcake or muffin pan turn it upside down and spray it with pam. Put the tortilla between the cups and push down in the center so they are flat on the bottom and look like a tostada shell! On this first round I tried spraying the tortilla with pam but they got waited down too much and bubbled up too much that I opted to not do that on the others and they turned out better

Then bake them at 350 for about 12 minutes. You want them to be browned so you know they are going to being crisp. If you like them more chewy you can cook them less but because they are baked it is easier to eat when you leave them crispy!
While they are baking start your taco meat. I like to mix McCormick mild and hot taco seasoning so it is not too hot but not to weak!

I mix the powder with a fork with the water so that I can pour it on the meat and there are no seasoning clumps. It makes for an even mixture in with the meat.
While I was rotating out the shells I was cooking and while the meat was simmering I chopped up the veggies I wanted and grated the cheese for the taco salad.

Once the meat is done and your shells are cooked just assemble your taco salad in whatever way floats for boat!
Start with your empty baked shell

I then added some beans and thew on some cheese

I would like you all to know that Hubby came in the kitchen at this point and threw the cheese on and said "BAM! See I can cook too!!" haha but it is so easy and fun it would be a great dinner for kids!
I then added in the meat and the heat from the meat melts the cheese into the beans...

And if you notice yes the shell changed as Hubby stole his shell away to make his own and I had to start over with mine! Then I added on a little sprinkle of cheese tomato and onion

Finally I sprinkled it with a little freshly chopped cilantro and some avacado slices! YUM! I am a California girl ok and us Cali folks love us some avacado!

When I was in the ethnic foods isle of Wal-Mart I found these salsas and we tried out the one on the right. We were both a little hesitant of the other! haha but it was very good!

The finished product was so yummy! I broke apart my shell and ate it with the filling and it was the perfect crunchy compliment to all the spicy cheesey tastey insides! This as so fast so delicious and so yummy I know it will become a staple at our house and hopefully yours too!!

Have any of you tried this method before? Does anyone have any good tips to share?

Continue reading...

Shrimp and Penne in Tomato Cream Sauce

Do you ever stumble upon a recipe that you know you are going to love? You know that there is no way on this earth that you won't and you are so excited to make it that it is all you want to talk about or think about until you can actually do it! Well that is how I felt the moment I read this on The Pioneer Woman's blog page. It spoke to my little heart and said "you will love me! Take me home and make me your own!" (much the same way that blue and silver zebra print Guess purse did at the Ross the other day! Oh and how glad am I now that I own that treasure? SO GLAD)
Back to the pasta! The Pioneer Woman is a genius that is really all there is to it! You have to make this dish!
So here it is:
Pasta a la Betsy by The Pioneer Woman  with my thoughts or comments in RED
Ingredients
3/4 pound penne pasta
1lb shrimp
3 tablespoons butter
3 tablespoons olive oil
1 whole onion (small)
2 garlic cloves
1/2 cup of white wine
1 can (8oz) tomato sauce
1 cup heavy cream
parsley, basil, salt and pepper to taste

Cook the penne pasta until tender-firm, also known as al dente.


Peel, de-vein and rinse (under cool water) 1 pound of extra large shrimp. (or you can just buy it already peeled and de-veined like I did haha) Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.
Here is the shrimp!

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup). (but honestly who would do that?! Trust me and use the wine!)
Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded. (See The Pioneer Woman for a more detailed explanation of chiddonade)
Check out that Basil





Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

Plate and serve!

Look at this! Just look! You know you want to go make it!!


I am sorry for my lack of posting this sooner, however, last week the Hubby and I ventured on out to my home state of California (or Caleee-for-knee-a as the govenator likes to call it!) The purpose of the trip was not just to go and see the family but to road trip up to Lake Zaca in Los Olivos for my Grandpa' 80th birthday! I thought I would show you guys some pictures of the trip! I am sorry if they are not the best quality I was hanging out the window (or sunroof!) but all photos are courtesy of my new droid x! Love it!

Here is the Hubby opening the gate to the lake. It is a private lake. Aww he is so cute!

Before you get to the lake you see this sign. I guess here the lake is, is technically a town with population 8!!

Here is the lake from the lodge!

Here is where we were. This lake is about 40 acres! It is great not too small not too big! Just right!

We also went wine tasting at the private vineyards that shared the same road as the lake. Demetria is he name of the second vineyard we went to. That is where these pictures are from! It is amazing and gorgeous!

Look at all those rolling hills of grapes!

Ok so the sale tag is not real but a girl can deam!

The list of what we tasted! They should totally let you try the list ove and over again because I mean how do you really know if you like it unless you have 3 different tastes of it? LOL

LOOK at my beautiful mother! She is amazing!

Then we got a little behind the scenes view... this is the wine lab where they do all the tasting and make the magic happen! That should be my job!

Look at those barrels!

Well I hope you all enjoy the photos and MAKE THE PASTA! LOL

Labor day is coming up... does anyone have any last minute summer vacation plans?

Continue reading...

Chicken Florentine

One of my best friends Brenda sent me a picture text message the other day of her boyfriend Ian making dinner for her after a long day at work!! When I asked what it was that he was making she said "Chicken Florentine!" And then she added in the best part "and it is low calorie!" Wait what? For a second I thought about replying with "ohhh, well enjoy your cardboard dinner then!" because lets face it we have all tried the low calorie and low fat versions of rich and yummy good recipes because we are drawn in by the lure of "low calories" and "healthy" but you are almost always left a bit disappointed and wondering if you should have just done it the original and yummy way and just spent a couple extra hours in the gym that day! Well I opted to save my pessimism for myself and said "great let me know how it turns out!" Well Brenda just raved about it so I decided I had to try this for myself! OH MY GOSH!!! This chicken was so good SO GOOD! Thank goodness I did not have a insert foot in mouth moment by responding with my first thoughts! (Sorry Bren but it was my initial thoughts!) I think this is a recipe that everyone should keep! It is so easy so delicious and definitely worth it! I decided to serve my chicken on top of some Vermicelli noodles and also made some steamed asparagus to go with it!
I got the copy of the recipe emailed to me but we are trying to find the origin of what book it came out of so I know who to properly credit. Until then here is the recipe...

Chicken Florentine
serves 4
4 teaspoons Canola Oil
Two 6 ounce bags of baby spinach (about 12 cups)
1.5 pounds boneless skinless chicken breast (trimmed)
salt and pepper
1 shallot minced (about 3 tablespoons)
2 Garlic cloves minced
1 tablespoon unbleached AP flour
2 cups low sodium chicken broth
1 1/4 cups water
2 tablespoons of heavy cream
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
2 teaspoons Parmesan cheese (freshly grated)

Heat broiler and move the rack 5 inches from the heating element

1. Heat two teaspoons of the oil in a 12 in skillet over medium heat until simmering. Add the spinach, one handful at a time, stirring often. Cook until wilted, abut 5 minutes. Transfer to a colander. Place the colander over a bowl or large measuring cup and press the spinach with a spatula until all the liquid is expelled. Wipe out the skillet with a paper towel.

Here is my chicken getting ready to go in the skillet


2. Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Heat the remaining oil in the skillet over medium high heat until smoking. Carefully lay the chicken in the skillet and cook them for 4 to 6 minutes on each side until lightly browned. Transfer chicken to a plate and lightly tent with foil.

3.  Add the shallot and the garlic to the skillet and cook over medium heat for about 30 seconds until fragrant. Stir in the flour. Whisk in the broth and water scrapping up any browned bits.

Here is everything cooking away!


4. Return the chicken breasts along with any accumulated juice to the skillet. Bring to a simmer and reduce heat to medium low and cook until the thickest part of the chicken breasts reach 160 to 165 with a meat thermometer (about 10 to 15 minutes.) Flipping the breasts half way through. Remove chicken and place it on a plate and lightly tent with foil once again.

5. Simmer the sauce for another 15 minutes. Remove from heat and whisk in the cream and lemon juice and zest. Season with salt and pepper to taste.

This is what I did as I waited for the simmering to happen!


6. Cut the chicken breast cross ways into 1/2 inch thick pieces and arrange in broiler safe 2 quart casserole dish. Scatter the spinach evenly over the chicken and pour the sauce on top of the chicken and spinach. Sprinkle with the cheese on top and broil for about 5 minutes until golden brown and serve.

The timer went off and here it was! In the oven! Just beautiful!


Plate and serve!


340 calories per serving 11 grams of fat; 3 grams of sat fat; 15 carbs; 44grams of protein;4 fiber; 670 sodium mg

I can't say it enough you must try this recipe.... you know you need a new dinner idea to try and this is going to be it! Once you do it you will thank me!

Enjoy!

Continue reading...

Hello Hello...

I know the post for the day was supposed to be the Red Velvet Cake, however, I seem to have forgotten my notes at home on what the recipe calls for... But don't be sad because I do have another to post.

Last night we had Jason's cousin Allen over for dinner and I made what Jason has started to refer to as "the best burgers ever, dude" Hahaha so I thought I will share this one for now and we will do Red Velvet tomorrow ( can you wait that long Ang? haha) I know it is not a sweet or a dessert but I would like to be able to touch on all the sinfully delicious recipes that we all have to share! This is a combination of how we used to make our burgers and ideas I have had or read about combined into what I thought was a good mix.

Harris St Burgers

Ingredients:

2lb lean hamburger meat
2 or 3 Tb spoons of Ketchup
1 to 1 1/2 teaspoons Worcestershire Sauce
1 to 1 1/2 Tb spoons McCormick's Grill Creations- Montreal Steak
Finely chopped onions
Butter
1 egg



A lot of these ingredients I just eye ball so if you think it needs more or less or something just add it in there. Do not feel tied down by the recipe.

Beat the egg in a bowl and add the ketchup, Worcestershire sauce and McCormick's.


I just toss in the onions until it looks like enough to me. Crumble in the meat and mix together. I use my hands since you will go from that step to forming patties. If you think it needs more onions I would add them in at this point.



Once you get them all formed into patties you want to fillet the top layer and slide in a slice of butter...


Then fold the hamburger meat back over and seal shut so there is no way to see the butter in the patty.

Once this is done you are ready to head to the grill. I turn it on low to medium on all burners and leave it closed till it reaches 400 to 500 degrees. Put the patties on the grill and shut the lid for 5 minutes. Then open the lid flip the patties and shut the lid for an additional 4 minutes

After the 4 minutes open the grill and place the cheese on patties then close lid for 1 minute.
After the cheese is melted pull the patties off and serve. This method will make them brown all the way through but they will not be over done or dried out at all.

Serve with your favorite side dishes and ENJOY!!



I hope you guys are able to make these and test them out!! It is a true winner at our house. As you can see from the photo we got some huge tomatoes this week so one slice is bigger then the meat patty itself. Sorry it was not the cake but that will be posted tomorrow...

Hope you all have a wonderful day!! And feel free to let me know anything you might like to be made over the weekend... I am thinking homemade cinnamon rolls or something... What do you think??

Sinfully Yours,

Heather

Continue reading...