Tag Archives: Entrees

Open-Faced Tacos

I have a fun dinner plan for you–open-faced tacos!

 

It was quite a hit at the homestead, I’ll tell you.

Well, it would have been, except that Fritz was a little crabby because it was 81 degrees inside (too hot) due to our temperature-unregulatable apartment, and I dropped a butter knife in between the wall and the floorboard heaters and I made Fritz try to extricate it (this is all underneath the table) while I was attempting to photograph dinner.  Without allowing him to move the said table.

So, needless to say, he was a bit of a downer during the actual consumption of dinner, but once he settled down and contemplated what he had actually eaten, he was pretty excited.  Especially because he gets to have it for lunch again tomorrow.

Now, I’m just going to give you the general idea, not really a recipe.  But here are the ingredients we used:

Open-Faced Tacos

  • 6 small corn tortillas
  • 3/4 lb ground turkey
  • 1 T chili powder
  • 1/4 t garlic, minced
  • 1 t dried cilantro
  • Salt and pepper to taste

Toppings:

  • Refried beans
  • Diced tomatoes
  • Avocado slices
  • Plain Greek yogurt
  • Cheddar cheese
  • Spinach, thinly sliced

Bake the corn tortillas in an oven (350 degrees) until crisp. 

Meanwhile, cook the ground turkey over medium heat and add the spices–but feel free to deviate and use whatever floats your boat.  Add some salsa if you want!

To assemble the tacos the way we did, spread the refried beans over the tortilla and add the meat and a sprinkle of cheese over the top.  Broil in the oven for a few minutes until the cheese is browned.

Now–go to town with your toppings.

Seriously.

Do whatever you want.

Enjoy!  These had a nice crunch and were fun to eat in an open-faced form.

I bought myself a present today!  I love cookbooks, but don’t have very many that are healthy, and lately I’ve been using the internet more and more to find recipes I want to try–that’s annoying because then my computer is in the middle of the table (and it has a very short battery life, so it needs to be plugged in) and plus..it’s just not as cute as a cookbook.  I leafed through this book in the store and saw so many recipes that I want to try so I just up and bought it!  Yay!

5 Comments

Filed under Entrees

Maple Glazed Pork Roast

Hello.  It’s been a few days.

Fritz’s sister Eber is here visiting, so blogging had to take a back seat for a couple of days while we caught up on life, love and other mysteries.  But now we are back on track.

Most importantly–FRITZ IS BACK!

His oral presentation went really well, and he also came back with a little farmer’s tan and a Sonicare toothbrush that he won for me.  I’m so proud that he did all that extra work and is now jumping right back into study-mode (he has a test tomorrow and Wednesday).

Unlike me.  Now that midterms are over I need at least a week’s break before I can even start thinking about that.  So instead, I’ve been cooking.

Maple Glazed Pork Roast

  • Pork tenderloin roast (2-3 lbs)
  • 1/4 C maple syrup
  • 1/2 t cinnamon
  • 1/4 t cloves
  • 1/8 t cayenne pepper
  • salt and pepper to taste

Using kitchen twine, tie the roast into a more uniform shape so it cooks evenly, like so:

I finally remembered to get kitchen twine last time I was in the grocery store.  It’s useful for so many things.

Cover the roast loosely with plastic wrap and let it sit for a half hour or so to allow it to come up a little closer to room temperature.  Don’t allow your cat to go near it.

When it’s ready, heat up a teaspoon of canola oil in a saucepan and sear all sides of the roast until brown over medium-high heat.

Preheat the oven to 375 degrees.  Place the roast on the middle rack and cook for about 45-50 minutes, until it is a beautiful deep brown and feels firm (but not too firm!) to the touch. 

My meat thermometer is broken, so I’ve moved on to more holistic and alternative methods of cooking.  Meanwhile, put together the glaze by mixing the spices and maple syrup together.

Take the pork roast out from the oven and glaze away:

Return to the oven and cook for another fifteen minutes, until the glaze thickens and bubbles around the roast.  It is gorgeous (and it smells amazing!).

What a beauty, right?

 

We all really enjoyed this glaze.  The cayenne pepper gives it a little spice that makes the flavor a bit more complex, but it doesn’t taste “hot” by any means.  I really think it was just perfect all around, and (most importantly) very easy.  I love when a recipe has an ingredient list that is short and found in most kitchens.

Hope you’ve enjoyed the beautiful weather we’ve been having–and I’m sorry if you received an email about this post before it was completed.  I started Skyping Fritz’s parents and got all out of whack.

2 Comments

Filed under Entrees