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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Tacos!

Tacos Tonight!
Let's Dish

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I’m using two fresh herbs for my tacos.  Oregano from my garden and fresh cilantro.

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First the vegetables, then some added ingredients to make these tacos extra special.

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I’m using ground pork for this recipe. The reason for that is, because it’s much cheaper per pound.  I’ll also will give my secret on how I make that happen in the directions for the taco meat recipe below.

Cilantro-Lime Brown Rice With Black Beans

If you want my recipe for my Cilantro-Lime Brown Rice With Black Beans, you can type the keywords (Cilantro-Lime Brown Rice) into the search bar at the top right of my home page and push “GO”.

Pico de gallo

If you’d like my recipe for Pico de Gallo, you can just type the key words ( Pico de Gallo) into my search bar at the top right of my home page and push “GO”.  Usually I’ll use grape tomatoes for my Pico, but I  thought, for tacos, using diced Roma tomatoes would work much better for this dish.

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If you want to check out another one of my guacamole recipes, you can type in guacamole into the search bar at the top right of my home page and push “GO”. This specific recipe will be available below.

Prep Time 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yields: 12 tacos- 4 servings.

Main Ingredients:
2 boxes of crunchy shells or 1 package of soft corn tortillas
2 packages of store bought “Mexican blend” shredded cheese

Ingredients For Guacamole:
3 diced avocados
Juice of 1 lime
1/4 cup diced red onion
1/2 a minced Fresno chili or jalapeno (reserve the other 1/2 for taco meat)
2 tablespoons of chopped cilantro leaves
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Ingredients and directions for both of my other two recipes, Cilantro Lime Brown Rice, and Pico de Gallo, can be found by using the search bar at the top right of my home page. Type in the specific recipe title and hit “GO”

Directions For Guacamole:
Place all the ingredients into a bowl. Using a fork, mash the avocados while mixing with the other ingredients. Wrap plastic directly over the guacamole, covering bowl tightly, and place into the refrigerator.

Ingredients For Taco Meat:
No oli is needed for this type of  pan ( 1 tablespoon of olive oil if using a different pan)
2 pounds of ground pork
1 onions diced
2 cloves of minced garlic
1/2 the reserved minced Fresno chili (substitute jalapeno)
1 tablespoon tomato paste
1 package of taco seasoning mix (McCormick blend)
1 tablespoon Kosher salt
1 teaspoon black pepper
1 tablespoon of ground chili powder
1 tablespoon of ground paprika
4 dashes of Worcestershire sauce
1-1/2 cups of beef broth
1/4 cup fresh cilantro leaves
1/2 cup of sliced green onions
2 limes cut into wedges to serve with tacos

Directions For Taco Meat:
Set the pan on med-high heat. Add the ground pork, diced onion, minced Fresno chili, minced garlic, and tomato paste into the pan.  Using a wooden spoon break up the meat. Let the meat brown, and the onions soften, about 5 minutes. Once the meat has a nice brown color, add in the seasoning packet, Kosher salt, black pepper, chili powder, paprika, Worcestershire sauce, and beef broth. Bring everything up to a boil, then reduce to a simmer. Turn the heat down to medium low and let simmer uncovered for another 25 minutes.

At this point all the liquid and seasonings have absorbed into the meat to make a delicious and beefy flavored taco meat. Turn the heat off and add in the sliced green onions and cilantro leaves.  Mix those through and transfer to a serving bowl.

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Pico De Gallo Two Ways

 

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Pico de Gallo is referred to as salsa fresco, a type of salsa. It’s a fresh, chunky, uncooked, and distinctly visible mixture of tomatoes, onions, cilantro, fresh chiles, lime juice, and salt. Traditional salsa has a thinner consistency with more liquid.

Who says pineapple can’t be a Pico de Gallo. I’m making some unique tacos tonight by implementing two different types of Pico de gallo as an option for a topping. My neighbor, Lucinda has few beautiful pineapple plants which are ready for harvesting.  You know they’re going to be so sweet and delicious, I knew that I had to make something using, pineapple. I’m also going to make a traditional Pico de Gallo.

Prep Time: 10 minutes
Inactive Prep Time: 15 minutes
Total Time: 25 minutes
Equipment: 2 large mixing bowls, Chef’s knife

Ingredients For Pineapple Pico de Gallo:
3 cups, 1 large pineapple, cored and diced into 1-inch pieces,
1/2 a red bell pepper, diced
1/2 an orange bell pepper, diced
1/2 red onion, finely diced
1 jalapeno, seeded and minced,
1 lime, juiced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Ingredients For Pico de Gallo:
2 pints grape tomatoes, halved
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Directions:
In a large mixing bowl add all the ingredients for each type of Pico de Gallo you choose. Toss to combine. Place in the refrigerator for 15 minutes to chill before serving.

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Breakfast Trifle

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Scrambling your eggs fast is what I thought was the best way to make a great scrambled egg. I mean, I see them do this in diners and they do it so fast. I have to tell you, that’s not the right way to make fluffy scrambled eggs. Low and slow is how you want to scramble your eggs. I don’t know much about the science that makes this true but I can tell you that the proteins in the eggs seem to love a slower process when being scrambled.

After you try my method I think you’ll agree, that cooking eggs the right way makes a huge difference in the texture and taste of your eggs.

Let’s step back a little, what’s my favorite meal of the day? That’s easy its breakfast. I love having all my favorite breakfast ingredients either in a Frittata or even casserole style where everything is layered. Then I thought, how about in a large glass stemmed trifle bowl where I could just stare in amazement at its colorful beauty. My Breakfast Trifle is the answer.

I wanted to bring a few of my recipes together to make this Breakfast Trifle. One is my Homestyle Fried Potatoes, second is my Perfect Scrambled Eggs and third my Pico de Gallo.

I’m combining three of my recipes to go along with the flavors of a Tex-Mex style turkey sausage seasoned with my Fajita Spice Blend. The bold flavors of these spices compliment the other ingredients perfectly. I’ve posted all the ingredients below you’ll need to make this Breakfast Trifle.  I’ve also attached links for complete directions to each recipe.

 

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I just love sweet bell peppers mixed in with my potatoes.

Homestyle Fried Potatoes

At this point, the potatoes with sweet peppers are done. Moving on to the scrambled eggs.

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For my scrambled egg recipe just click on the link at the bottom of this post.

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Today I picked a Colby Jack cheese for this dish.

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Prep Time: 30 minutes, includes making Pico de Gallo
Cook Time: 45 minutes, includes scrambling the eggs, plus 5 minutes to assemble the dish
Total Time: 1 hour 15 minutes
Yields: 6 servings
Equipment: 12-inch Cast Iron Skillet, 12-inch non-stick sautépan, rubber spatula, stemmed trifle bowl

Tip: Make the Pico de Gallo first, place into a bowl, cover, then transfer to the frig to chill.

Ingredients For Turkey Breakfast Sausage:
2 tablespoons of olive oil
1-pound (16-ounce Chub) Jennie-O mild ground turkey sausage
2 tablespoons Fajita seasoning blend
2 tablespoons of garlic, minced
1 small onion, diced
1/4 cup unsalted chicken broth
1 teaspoon of Kosher salt
1/2 teaspoon fresh ground black pepper

Ingredients For Homestyle Fried Potatoes:
1 tablespoon olive oil
5 tablespoons of unsalted butter
1 large red onion, finely diced
6 cups of red potatoes, 1/2 inch cubes
2 tablespoons garlic, minced
1/2 cup multi-color mini sweet bell peppers, finely diced
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons of freshly cracked black pepper
2 tablespoons dried oregano
1 teaspoon garlic powder
2 tablespoons fresh Italian flat-leaf parsley, minced

Directions For Homestyle Fried Potatoes:
Click on the link below.

Ingredients For Perfect Scrambled Eggs:
1 dozen large eggs (cage-free)
1/4 cup of half-and-half (substitute heavy cream or whole milk is fine)
8-ounces Colby Jack cheese, grated, reserve back 4-ounces to place between layers (or 1/2 cup of any grated cheese you choose)
2 tablespoons fresh chives, minced
1 tablespoon of Kosher salt
1 teaspoon fresh ground black pepper

Directions For Perfect Scrambled Eggs:
Click on the link below.

Ingredients For Pico de Gallo:
2 pints grape tomatoes, halved
1 Fresno chili, seeded and minced (substitute jalapeno)
1 lime, juiced
1/2 red onion, finely diced
1/2 cup fresh cilantro leaves, chopped
1 tablespoon Kosher salt
1 teaspoon of freshly cracked black pepper

Directions: For Pico de Gallo Two Ways:
Click on the link below.

Ingredients For Fajita Seasoning Blend:
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon Kosher salt
1 teaspoon sweet paprika
1 teaspoon granulated white sugar
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon  ground cumin

Directions For Fajita Seasoning Blend:
In a mixing bowl combine all the ingredients together. Store in an air-tight container for future use.

Directions:
A Great Tip:  Have all the vegetables prepped and the spices measured out (refer to the pictures) and set on a plate before beginning these recipes. Setting yourself up before you begin makes a BIG difference. Brown the turkey sausage and cook the potatoes at the same time.

In Cast Iron skillet on medium-high heat, add 2 tablespoons of olive oil. Add the ground turkey sausage. Start breaking up the sausage with the back of a wooden spoon.

Add Kosher salt, freshly ground black pepper, and fajita seasoning blend, stir to combine. As the turkey sausage starts to brown, add the diced onions and minced garlic. Continue stirring and cooking the sausage and onion mixture.

Once the sausage is completely browned and onions are nicely caramelized about 15-20 minutes, (internal temperature is 165-degrees F.) then add 1/4 cup of unsalted chicken broth to deglaze the pan. Use the back of a wooden spoon to scrape up the bits from the bottom of the pan and allow the liquid to completely evaporate another 5 minutes. Using a slotted spoon transfer the turkey sausage to a bowl, cover and set aside.

Follow the directions from the link below for cooking the potatoes. Once the potatoes are done transfer them to a bowl and set aside.

Note: Times and heat may vary slightly on different stovetops, keep a close eye on the potatoes so they don’t burn.

In a large mixing bowl, whisk together the ingredients for the scrambled eggs.

Use the same sautépan the potatoes were cooked in.

Follow the directions from the link below for making the scrambled eggs. Once the scrambled eggs are ready, it’s time to assemble this dish.

The first layer, start with turkey sausage, then the cheese, next, the eggs, the potatoes with the sweet peppers, and finally the Pico de Gallo. Repeat this process until the bowl is full. This dish is great for entertaining. A perfect centerpiece for your next brunch.

 

Perfect Scrambled Eggs

 

Pico De Gallo Two Ways

 

Homestyle Fried Potatoes

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Breakfast Trifle

My Turkey Sausage Breakfast Trifle

When you want to serve all your favorite breakfast foods and really impress your guests, my Breakfast Trifle says WOW!

My Breakfast Trifle is layered with my Perfect Scrambled Eggs, turkey sausage flavored with a fajita spice blend, Pico de Gallo, Colby Jack cheese, and Homestyle Fried Potatoes. The cool thing about a trifle is they can be savory or sweet.

 

Perfect Scrambled Eggs

 

Pico De Gallo Two Ways

 

Homestyle Fried Potatoes

 

Breakfast Trifle

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