Taco Salad Tuesday
3/4 pounds ground turkey
1 package of taco seasoning mix
8-10 cups of cut-up romaine hearts or iceberg lettuce
1 12 ounce of frozen corn, defrosted
1 15 ounce can of red or white kidney beans, drained and rinsed
1 4 ounce can of diced green chilis
1 4 ounce can chopped black olives, drained
1 cup Mexican Blend shredded cheese or shredded cheddar
1/2 of a 9-ounce bag of tortilla chips, broken into small pieces
1/3 cup of mild or medium salsa
1/4 cup thousand island dressing
Salt and pepper
1/3 cup of sour cream
Saute meat until cooked through.
Add Taco Seasoning packet and cook according to package directions. When done, remove from heat and let cool.
Add all ingredients to a large decorative bowl and toss. to mix.
Serve on individual plates with a dollop of sour cream
This recipe can be halved, doubled, tripled, or made to whatever size you need. It is a perfect party entree for an outdoor summer fiesta because you can prepare all the components in advance, put them in the refrigerator and then just toss them together at the last minute. It's great served with warm tortillas (corn or flour) on the side.
This recipe is adapted from one I remember fondly having as a child when my mom would take me to Lawry's California Center, near Dodger Stadium. Sadly, the restaurant closed in 1991 but was an idyllic place to visit and dine. I have so many fond memories of being there with my mom, enjoying the exquisite gardens and au courant cuisine. Their taco salad recipe was and will always be my favorite version of this classic.
Summer Pasta with Zucchini, Lemon Zest, and Fresh Basil
1 pound of spaghetti
4 medium zucchini
1/4 tsp of salt
Fresh Ground pepper
2 cloves of garlic, pressed
1 lemon zested
10-12 basil leaves, chiffonade
Preheat oven to 400 degrees.
Cut zucchini in half and then in half again, lengthwise. Cut lengthwise again. Cut into smaller 1/2 inch chunks.
Place zucchini in a medium bowl. Add garlic enough olive oil to coat well. Add salt and pepper. Stir to combine.
Transfer zucchini to a sheet tray covered in foil. Spread evenly on tray and put in preheated oven.
In the meantime, boil pasta. When done, drain and return to pot. Add olive oil, lemon zest, and toss to keep from sticking. Cover with lid to keep warm.
Cook until zucchini until soft, but still somewhat firm and browned about 10-15 minutes.
Transfer pasta to a large pasta bowl.
Add warm zucchini.
Add parmesan cheese if desired and toss to serve.
This is a great summer dish since fresh zucchini and basil are plentiful.
The spaghetti can be replaced with another pasta if you don't have it on hand.
Serve with a fresh green salad and warm crusty bread.
Jana's Easy Enchiladas
1 package of corn tortillas - 12 count
1 12 ounce jar of Trader Joe's Enchilada sauce (or your favorite prepared enchilada sauce)
1 1/2 to 2 cups of shredded Mexican cheese
10 black olives chopped
1 scallion, thinly sliced
1/2 small onion chopped
Preheat oven to 350 degrees
Spray 9x13 pan with cooking spray
Heat tortillas, one-by-one until warm
After each one is warm, fill with 2-3 tbs. of shredded cheese, then roll up and place seam-side down in the pan. Continue until all the tortillas are in the pan
Pour the bottle of enchilada sauce over the tortillas, making sure to distribute it evenly
Top with the remaining cheese (you can add more or less cheese to the top. depending on how you like it)
Place pan in pre-heated oven and cook until sauce is bubbling and cheese is melted approximately 15 minutes
Remove from oven and top with dollops of sour cream, chopped olives, scallions and yellow onions.
I have tried many pre-made enchilada sauces and Trader Joes is far and above the best. It has a great flavor consistency and level of spiciness for all tastes.
I like to serve this dish with refried beans, restaurant-style tortilla chips (Trader Joes are the best), and homemade guacamole.
Simple Homemade Guacamole
2-3 ripe avocados
Fresh Lemon Juice
Cholula Hot Sauce
Salt and Pepper
Mash avocadoes in a bowl until chunky
Add lemon juice, salt, pepper, and hot sauce to taste.
Serve with chips
Fish and Corn Chowder
2 tbs. olive oil
1 onion finely chopped
2 quarts chicken stock or fish stock if you have it
2 russet potatoes, peeled and cubed
1/2 yellow bell pepper finely chopped (red or green are fine as a substitute)
1 pound bag of frozen petite corn, defrosted
1 pound of white fish, such as cod, cut into 1" chunks
3 tablespoons of butter
3 tablespoons of flour
1 1/2 cups of milk
Fresh chopped dill 2-3 tbs.
Salt and Pepper
Heat olive oil on low heat in a good-sized soup or stockpot
Add onion and saute until translucent, about 3-5 minutes
Add stock to the pot and bring to a soft boil
Add potoatoes and cook for about 5-8 minutes until just starting to get tender
Add bell pepper, corn, and fish. Cook for another 10 -15 minutes.
In the meantime, in a separate pan, melt butter on low heat
When butter is melted add flour and stir together for 3 minutes or so to make a roux
Add milk and whisk well to combine, over low heat
Keep whisking over low heat until thickened, about 5 minutes
Add the white sauce to the soup and gently stir together until well incorporated and soup has a creamy consistency
Stir in dill
Season with salt and pepper to taste
Serve hot in bowls with your favorite crusty French or Soughdough bread on the side.