No Shell Taco Salad

It's recipe swap time again!  This time, for Blogger's Choice, I was assigned Tina's blog, Tasty Treats by Tina.  I had a few things bookmarked, but ultimately I chose a dish that I threw together with some leftovers that made a great lunch!

Normally I wouldn't think of putting cucumbers in a taco salad, but like I said, I was basically cleaning out the fridge with this one :)  So, anything goes...feel free to toss in whatever you have on hand.  I would have loved some jalapenos in here...and olives...what can I say, I was overdue to go shopping!

Obviously, a shell would be fantastic for this (or even chips underneath) - but if you're keeping it low carb, this is the way to go!  You don't even miss the carbs with this one.  Thanks for a great salad, Tina!


No Shell Taco Salad
adapted from Tasty Treats by Tina

1 pound ground beef
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper
1/4 chopped onion
1/2 green pepper, chopped
1 avocado, cut into chunks
1/2 cucumber, sliced
cherry tomatoes
romaine lettuce
shredded cheddar cheese
salsa
sour cream

Place meat to a large skillet and cook over medium high heat.  Add cumin, chili powder, garlic powder, salt and pepper, and stir to combine while cooking.  Once fully cooked, remove from pan and drain fat.

Combine all veggies in a bowl.  Add meat and cheese.  Mix salsa and sour cream in a small bowl, and use as dressing for salad.

Blackened Tilapia Sandwiches with Avocado Spread

What new shows have you watched this season so far?  Anything you really love?  Hate?

I have a bunch that I'm looking forward to...but, I can't even begin to contain my excitement about the Dancing With The Stars All-Stars season that started this week.  I LOVE the show and having all the great ones from seasons past on at the same time makes me giddy.  Well, actually, Joey Fatone is the one who makes me giddy...

(did I say that out loud?)

So, now my nights are filled with TV watching, once again...good thing I can multitask and write my blog posts at the same time :)  And this sandwich is perfect for when life gets busy, thanks to back-to-school and the new primetime season.


Blackened Tilapia Sandwiches with Avocado Spread
slightly adapted from Cake, Batter and Bowl

for the avocado spread:
1 avocado, mashed
1 tablespoon lime juice
1 tablespoon chopped cilantro
1/2 teaspoon salt

for the tilapia:
1 1/2 teaspoons thyme
3/4 teaspoon cayenne pepper
3/4 teaspoon allspice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
4 tilapia filets
1 tablespoon canola oil

4 buns
sliced tomato
sliced onion

To make the avocado spread, mix avocado, lime juice, cilantro and salt together in a small bowl.  Refrigerate.

Mix all spices together in a small bowl.  Massage spice mixture evenly on both sides of each fish filet.  Heat oil over medium heat in a large skillet and cook filets on each side, about 3-4 minutes.

Spread avocado spread on one side of bun.  Add fish, tomato and onion.  Cover with other half of bun and serve.

Makes 4 sandwiches.

Mexico on a bun

It's no surprise to any of my regular readers that I love two things...

spicy food
and
burgers.

Let's combine the two, shall we?

In my quest for expanding our "burger portfolio" this grilling season, I've been making new creations based on what's in my fridge (my typical MO).  These were goooood...

Salsa or pico de gallo would be a nice addition to this burger, although it really isn't necessary...the juiciness of the burger and the creaminess of the avocado were good enough for us.

Ole!

Spicy Mexican Burgers 
1 pound ground beef
1 teaspoon cumin
1 tablespoon chili powder
1/4 cup chopped cilantro
4 slices Pepperjack cheese
sliced red onion
jalapeno peppers
sliced avocado
4 hamburger rolls

Combine first 4 ingredients in a bowl without overmixing.  Form into 4 patties.  Place patties on grill and cook to your liking.  Place on rolls and top with remaining ingredients.

One more for Cinco de Mayo - and Bloggers Bake For Hope Reminder!

Here's another dinner idea for tomorrow, incase you get caught with nothing to make at the last minute, or if you only have chips in the house.  I made this after I promised my husband burritos, then realized I had no tortillas.  I also had no time.  Oops!  Time to get creative.

I promise you - it tastes much better than it looks.  And the salsa - mmmmm.

Pair it with a margarita or two!

REMINDER:  Bid on your favorite baked goods TODAY!!  From now until Friday, auctioning will take place on sweet treats donated by food bloggers for Bloggers Bake For Hope.  All proceeds will go to Susan G. Komen affiliates.

Help support this great cause and bid NOW!  My Hidden Kisses are up for grabs, as are lots of other delicious goodies.

Cheater's Chicken Enchilada Casserole
2 chicken breasts, diced
cumin, garlic powder, chili powder, salt - all to taste
1 tablespoon canola oil
2 cups crushed tortilla chips
1 small can chilis
1/2 red onion, diced
1 can black olives, chopped
1 10 oz can enchilada sauce
1 package shredded cheddar cheese

Preheat oven to 400 degrees.  In a skillet, heat oil.  Coat chicken with spices and saute until cooked.  Set aside.

In a 9x9 pan, layer chips, chicken, sauce, onion, chilis, cheese and olives.  Cook for about 15 minutes.  Serve with sour cream, guacamole and salsa.

Avocado Mango Salsa
3 avocados, diced
1 mango, diced
cilantro, chopped
1 jalapeno, diced
1/2 lime, juiced
pinch of salt
1/4 cup red onion, diced

Combine all ingredients and refrigerate until serving.

Have it your way

I'm a big fan of the omelette (or is it omelet?  Hmmm...I like the feminine spelling better)...what's better than having a pocket of whatever-combo-of-cheese-meat-and-veggies-you-want for breakfast?  Not to mention, it's super easy and takes about 5 minutes to make.  Score!

Here's what my latest omelette included.  I used egg whites this time around since I had leftover ones from another recipe.  Actually, just like when I make frittata, salad or pasta dishes, it's all a matter of what's leftover or what you have available in your kitchen.

No rocket science here.  Just good, simple food that's easy to make.

Mexican Egg White Omelette
cooking spray
3 egg whites
1/2 of a jalapeno pepper, seeded and chopped (adjust to your liking)
1/4 cup onion, chopped
3 tablespoons lowfat cheddar cheese, shredded
cumin, garlic powder, black pepper to taste
salsa
diced avocado

Spray a non-stick medium sized pan with cooking spray.  Add egg whites and make sure they cover the surface area of the pan.  Place jalapeno, onion, cheese and spices on one half of the egg whites.

Once the egg is bubbling, turn the empty side onto the side with the ingredients.  Flip the omelette over and cook for another 30-60 seconds.  Plate and top with salsa and avocado.  Serve immediately.

WW Points+ = 6 (using fat free salsa and 1/4 of an avocado)

Instant gratification

Sometimes I'll see a recipe and think, "damn, I need that NOW!"  Or at least, SOON.  Such was the case when I saw this recipe from Pam at For the Love of Cooking yesterday.  I already had all the ingredients so it was easy enough to satisfy my craving ASAP.

This will definitely be a staple in our house.  Normally we have burritos but this was a nice switch.  I didn't warm the tortillas beforehand like Pam suggested, and they turned out fine.  I served them with my Mexican rice (see recipe below), my spicy guacamole, salsa and sour cream.  And for me, a big pile of jalapenos :)

The onions and cheese were a perfect compliment to the pork.  SO good!  Thanks again, Pam!

Mexican Rice
1 boil-in bag brown rice (I think it's 3/4 cup)
2 tablespoons canola oil
2 garlic cloves, chopped
salt, to taste
cumin, to taste
garlic powder, to taste
1/2 yellow onion, chopped
1/3 cup tomato sauce
1 1/2 cups chicken broth
fresh cilantro, chopped

Heat oil in a medium size pot over medium heat, then add rice.  Season with salt, cumin and garlic powder and stir constantly.  Once rice browns, add onion, and cook until translucent.

Add tomato sauce and chicken broth, and more spices to taste.  Bring to a boil, then turn heat down to low and cover.  Cook for about 20 minutes, or until all liquid is absorbed.  Sprinkle cilantro over rice and serve.

Mexican madness!

Mexican food is always a bit hit, isn't it?  One great thing about it is that you really can create any dish to your liking.  You can add or subtract ingredients, depending on what you like and what's in your kitchen that day.  Plus, it never takes long to prep or cook.

Any time I make nachos (or burritos, tacos, quesadillas, etc) they're different from the last.  Below is our latest nacho platter.  Frank requested BBQ chicken as the protein topping, so I made this quick and easy version (including homemade BBQ sauce and homemade guacamole)...simple, delicious, and perfect for a casual meal, snack or for the big game!

By the way, if you have leftover guacamole (or if you make it ahead of time) and want to keep it from browning as quickly as it usually does, here's a tip - save the avocado pits and keep them all in the (tightly sealed!) container with it.  It'll slow down the browning process.  And, if you want, give it another squeeze of lime juice before serving...the acid helps as well.

BBQ Chicken Nachos
Tortilla chips
2 Chicken breasts, cooked and shredded
BBQ sauce (recipe below)
Cheddar cheese, shredded
1/2 can black olives, pitted and chopped
1/2 onion, chopped
1 scallion, chopped
Sour cream
Guacamole (recipe below)
Any other toppings of your choice!  (Frank isn't into spicy so I always add the jalapenos to my own plate...same with beans)

Preheat oven to 350 degrees.  Cover baking sheet with foil, then arrange chips evenly on it.  Combine chicken and BBQ sauce and stir until all meat is coated with sauce.  Distribute evenly on top of the chips.  Add cheese, olives and onion and bake for around 15-20 minutes.

Top with scallions and add sour cream and guacamole to the pan, and serve while hot.


Homemade BBQ Sauce

2 parts ketchup

1 part cider vinegar

1 tablespoon sugar

fresh lime juice

pinch of salt

garlic powder, to taste

chili powder, to taste

Combine all ingredients.  Store leftovers in refrigerator.

Spicy Guacamole

4 large ripe avocado (Hass is best), peeled and pitted
2 tablespoons fresh lime juice
1/2 cup fresh cilantro, chopped
1/2 red onion, finely chopped
3 large garlic cloves, finely chopped
3 jalapenos, seeded and chopped (or jarred jalapeno slices, chopped)
1/4 tsp salt

Mash avocado with lime juice in a bowl.  Add the remaining ingredients and stir to combine.

Winding down from the holiday madness...

Back to the grind today for just about everyone...how did it go for you?  Bella and I went back to school this morning (we attend Mommy & Me preschool on Monday mornings)...it was nice to have our weekly routine start up again.  It was also nice to see that we weren't the only ones still wiped out from the holidays...all the moms and kids in our class were struggling, too.  Still, it was good to be back.

I wanted to make something quick and easy tonight since I didn't feel like being in the kitchen long.  I've been making this pork dish for a long time now...another one passed along by Mom.  So easy, and so good - everyone who's had it agrees.  It's a big hit in the summertime at barbecues (I used my indoor grill tonight) or if you like, you can cook it in the oven.  For blogging purposes, I'll call it Mom's Grilled Pork Tenderloin.  Gotta give credit where credit is due, right?

I had leftover white rice in the fridge and although we usually eat brown rice at home, I didn't want to waste it (one of my many food goals for the new year - throw out less!).  I nuked it in the microwave with a little bit of butter, added fresh lime juice and some cilantro, and there you have it - Lime Cilantro Rice.  It compliments the pork very well.

I also had a few avocados that I needed to use before they went bad.  I cut them up, along with 2 tomatoes, and sliced half a large red onion...added sea salt, pepper, and a bit of EVOO.  The result was a delicious, fresh salad that rounded off the plate.  We can call it - Avocado, Tomato & Onion Salad :)

Mom's Grilled Pork Tenderloin
1 boneless pork tenderloin (any size...today I used a 1 lb. one)
1/4 cup soy sauce (I use low sodium)
1/4 cup honey
5 garlic cloves, chopped (I, of course, use more)
3 T. fresh ginger, minced

Combine all ingredients in a plastic bag and marinate for at least 4 hours.

Set indoor grill to medium-high heat.  When ready, place pork on grill and cook for approximately 15 minutes, flipping once halfway.

Serve with Lime Cilantro Rice and Avocado, Tomato & Onion Salad, as pictured.

***I don't measure for this dish - the above numbers are approximate and should be adjusted based on how much pork you're cooking as well as your taste
***increase cooking time for larger amounts of meat - this can also be cooked in the oven (450 degrees)