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Simplicity Gourmet presents…Darn Good Taco Night…Olé!

A few weeks ago, I had a hankering for some Tacos, so, I thought I would experiment with a homemade taco seasoning – so glad I did! It was fantastic!!! I lured my friends to my house to help me pack for an upcoming move with them and they were a huge hit!

I’m trying to watch the beef intake, so, I used Jenny-O ground turkey and the seasoning portions were just right! Homemade tacos are just sooo good – not to mention economical – and way more healthy! Of course, you can always use a seasoning packet, but I gotta tell ya, this only takes 1-2 minutes to measure it all out and it is SOOOO much better than the seasoning packet – I promise!

Happy Cooking!
Miss K

What are your Taco Night secrets…do tell?!?!

Darn Good Tacos

1 ½ tsp Darn Good Seasoning (can sub. 1 tsp. Salt  & increase Chili Powder to 1 tsp.), ¼ tsp Chili Powder, ½ tsp Cornstarch, ½ tsp Crushed Red Pepper, ½ tsp Garlic Powder, ¼ tsp Oregano, ½ tsp Ground Cumin

1 lb Ground Turkey or Chicken (or Lean Ground Beef), ½ Cup Onion (finely minced), ½ Cup Green Bell Pepper (finely minced), 8 – 10 soft or hard taco shells, ½ Cup water

Optional Fillings: shredded lettuce, diced tomatoes, chopped scallions, salsa, sour cream, hot sauce, olives, taco cheese

Combine seasoning in a small bowl and set aside. Note: If you don’t want to use onions, add 1 tsp dehydrated minced onion to the seasoning mix.

Pre heat the skillet on medium heat. When it’s ready, saute the onions and peppers for about 8-10 minutes or until very soft. Add the ground meat, combine well, and spread evenly over the surface. Cover, whistle open, and cook on medium heat.

When the whistle sounds, uncover and saute for 2-3 minutes until browned and crumbly. Drain off any excess grease. Add the water and seasoning; mix thoroughly. Cover, whistle open, and continue to cook on medium heat. When the whistle sounds, close it and turn the burner to low. Allow to cook for about 8-10 minutes.

Meanwhile, warm your taco shells in the oven as the package directs. Stuff and serve!

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Let me start off by saying that I am by no means the world’s best cook. I’d like to think that I am talented at many things, but somehow, the cooking gene passed me by.  My husband on the other hand is good. In fact, really good.  But me?  Not so much.

This doesn’t mean I don’t strive to be better.  Once a week, when my husband works late, I prepare him a nice dinner, so he can come home, relax and unwind.  In my quest to become better acquainted with the kitchen, I have found one thing that makes it much easier for me to make a meal: knowing that I already have most, if not all, of the ingredients stocked in my pantry already.

I don’t mind stopping by the store on the way home to pick up 2 or 3 random ingredients, but I don’t want to have to get a cart full of food. (Our main grocery shopping trip is done on Sunday, but don’t get me started…that will be a completely separate blogging topic!). This has led me to come up with a list of ingredients and items that I try to keep on hand any time I cook:

• Milk
• Butter
• Basic seasonings: Salt/pepper/oregano/garlic/ginger
• Soy sauce
• Olive oil
• Eggs
• Rice
• Pasta
• Sugar
• Flour
• “Cream Of” soups (chicken, mushroom, onion, celery, etc.)
• Tomato paste
• salsa
• Chicken breasts (when you get home from the grocery store, immediately put them in individual zip lock bags with marinade, and it makes things so much easier when it comes time to unthaw!)
• Ground beef

Of course, your list will be different, according to your likes and dislikes- but knowing what your taste buds (and your honey’s) prefer, makes it SO much easier when it comes time to prepare that recipe you just found that looks SO tasty!

From the land of marital bliss,

Becky G.

PS –> WHAT ARE YOUR PANTRY MUST HAVES???

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So…I’ve written many times about my Nanny’s mad culinary skillz and their impact on my said culinary skillz…but very rarely have I mentioned my Mom’s. I know, I know shame on me…but, as we say in the south to soften a blow…bless her heart, my momma’s just a bit cooking challenged (eh-hem, love you, mom!).

However, with that said, there are a few meals that my mom knows how to do just right…as only a momma should! Like…chili and vegetable soup (no one does it like she does!), or salmon patties (both my brothers’ favorite!), or minute steaks with homemade country fries and gravy (my daddy’s favorite!). Then, there’s my favorite meal (of all time), and the one I always expect to find when I visit back home: meatloaf, mashed potatoes, and peas (with – slap my hand – white bread on the side, of course!).

I’ve had this meal on the brain because yesterday, one of my coworker’s taunted me with her husband’s delectable meatloaf and mashed potatoes leftovers in the break room. Mom has come to visit me the past several times we’ve seen each other and it’s been soooo long since I’ve indulged in some meatloaf heaven! So, tonight’s the night, I’m having friends over and I’m making this traditional, home cooked, comfort delight for them (but really it’s for me…and I’m just letting them participate!).

So, cheers to you, momma, I wish you were here to enjoy it too!

Happy Cooking,
Miss K

Skillet Meatloaf
UTENSILS: 10” Saute Pan, Large Skillet, Medium Mixing Bowl

INGREDIENTS: 1 lb Ground Lean Turkey, 1 lb Ground Lean Beef, 1 ½ Cups ketchup, (divided), ¾ Cup Sweet Yellow Onion (minced), ½ Cup Green Pepper (minced), 3 Garlic Cloves (minced), 1 Pkg McCormick’s Meatloaf Seasoning, 1 Cup Diced Mushrooms, (optional), 1 egg, 1 – 1 ½ Cups Crushed Ritz crackers or Croutons, OR 1 Cup Italian Bread Crumbs

INSTRUCTIONS:
Heat the saute pan on medium heat; check to see if it’s ready by dropping a few drops of water in the pan. If it rolls around like little balls of quicksilver, it’s ready. Saute the onion, pepper, and garlic for 7-10 minutes or until very tender. Add to a medium mixing bowl.

Combine the onion mixture with both ground meats, ¾ cup ketchup, seasoning, mushrooms, egg, and crushed ritz or bread crumbs.

Spread the meat mixture into the bottom of the pan. Cover with the rest of the ketchup. Cover and cook on medium heat until the whistle sounds. Close the whistle and turn the burner to between low and medium low. Allow to cook covered for 20-25 minutes or until cooked through the center.

Now, if you just feel like you can’t do with that “meatloaf crust” (you who love it, know who you are are) – then let it cook for about 15-20 minutes after the whistle blows. Pre-heat the oven to 325 and let it bake for 10-15 minutes.

Serve with mashed potatoes (absolute MUST!) and a green veggie or side salad (peas are my choice)! Enjoy!

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Pineapple Chicken Stir Fry in the Simplicity Gourmet Kitchen

I love stir fry….well, I mean…who doesn’t love stir fry, right? J

The beauty in homemade stir fry is that you can put exactly what you want in there and you can cut the sugars, oils, and salt way down or completely out – which is healthy for everyone! I like all sorts of stuff in my stir fry – zucchini, squash, mushrooms, baby corns, carrots, onions, snap peas, water chestnuts – even chopped up spinach! I’ve given you a template below for the veggies (your choice of frozen stir fry blend) but be creative – put what you like in there – it’s all about you!

I add a simple white rice (good for ANY meal – YUM!) and voila! Starch, protein, fruit, and veggie – all rolled into one…can’t get much easier than that!

I hope you love this as much as I do!

Happy Cooking,
Miss K

Pineapple Chicken Stir Fry w/ Basmati Rice

UTENSILS: Large Skillet & 3 qt Saucepan

INGREDIENTS:
Rice: 1 Cup Basmati Long Grain Rice, 2 Cups Low Sodium Chicken Broth, 1 Pkg No Sodium Chicken Bouillon, Garlic Powder & Fresh Cracked Pepper to Taste

Stir Fry: ½ Cup Low Sodium Soy Sauce, 3 TBSP Splenda Brown Sugar Blend, 2 TBSP Cider Vinegar, 2 TBSP Ketchup, 1 TBSP Fresh Ginger, Minced, 3 Garlic Cloves, Minced, ½ Sweet Yellow Onion, Sliced into thin strips, 1 Small Can Unsweetened Crushed Pineapple with Juices, 1 lb Boneless, Skinless Chicken, cut into strips, 1 (16 oz) pkg Stir-Fry Vegetables, 2 TBSP Almond Slivers

INSTRUCTIONS:

Start the Rice first. Preheat the 3 quart saucepan on medium heat. Saute the dry rice until aromatic. Add the chicken broth, chicken bouillon, garlic powder, and fresh cracked pepper. Stir. Cover whistle open and cook on medium heat. When the whistle sounds, turn the knob to “V” for vent and the burner to low. Allow to cook until the whistle sounds on the chicken. Then, turn the knob to “C” for closed and the burner off. Allow to stand covered until you are ready to serve your meal.

Heat the large skillet on medium heat. Add the garlic and onion. Saute for 7-8 minutes or until tender. Push the onions & garlic to the side of the pan and add the chicken. Pull the onions and garlic on top of the chicken and season with Cracked Black Pepper and cover, whistle open.

Meanwhile, mix the first four ingredients for the stir fry in a medium mixing bowl. Toss with the frozen veggies, almond slivers, & crushed pineapple with juices. Set aside.

When the whistle sounds on the chicken, uncover, flip the chicken (REMEMBER: turn your rice off and the whistle to “C” for closed at this time). Add the vegetable and sauce mixture to the top of the chicken and recover. Continue to cook on medium heat, whistle open.

When the whistle sounds again on the chicken, close it and turn the burner to low. Allow to cook for an additional 7-9 minutes.

Serve over the rice.

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