My days have been luxuriously plain this last week. After moving into our apartment again, I've spent days organizing, and cleaning, and the OCD inside of me is deliriously happy because of it. Because I have this jobless free time, I've also been able to cook real meals which the man in my life naturally appreciates. Do to a health kick I've been going on (more info to come) I have been trying to plan meals, use new foods, and cook deliciously clean meals. The only thing is I'm a casserole, and meals that come from a box kind of girl, so there is a lot to learn. It's especially intimidating when we spend time at Ryan's house and I see the kind of gourmet cooking he grew up with... It's no wonder he's less than ecstatic about my tuna mac and cheese! Thanks to an online nutritional course through Stanford, and http://www.finefoodspecialist.co.uk/ I have been introduced to all sorts of fancy, hoity toity foods I aint neva knew existed! (Including, drumroll please....
A lot of gourmet CHOCOLATE)
Ladies and gentlemen of the courtroom, I give you Exhibit A:
I'm dying to know what that prickly pear tastes like. And since when was a kumquot a real thing? I definitely believed that was a word out of the Dr. Suess dictionary.
Anyways, in a future alternative universe I will order my finest foods and ingredients from said site, of which would be served to me by my butler Arlo on a diamond encrusted platter... but ya know, my husband should probably be done with school before that happens. Even so, I've been able to really embrace the inner homemaker in myself, which both my husband and my tummy appreciate.
Now, I will not come to a potluck and bring nothing to share so I offer you the most simple recipe from my holy grail of recipes. This recipe was taught to me by an employers wife who happened to be Mexican herself (shout out to Veronica Cisneros, a master in the kitchen!), so you KNOW it's gotta be good. So good, that my boss actually had it prepared EVERY day for lunch (and I'm sure still does!)
Without further ado, the ever-so complicated recipe of...
Tacos. (Lovingly referred to Chris McCombs as "Mormon Tacos")
I know what you are thinking, everyone has had tacos, what's the big deal? Well, I suppose it is just something you will have to try.
Coconut oil (enough to coat the bottom of the pan and fry in)
Mexican blend cheese
Picante mild salsa
The directions go as follows:
In a pan melt coconut oil. You will put a corn tortilla in the coconut oil and let a soak a little on each side so the tortilla does not crack. Then, fold the tortilla in half and place something in the middle to keep it open like a taco shell (tongs, a fork, or spatula work well). Golden brown them on each side and place upside down on a paper towel to dry and let excess oil drip off.
Then, cook your meat. I like to use veggie beef substitutes for a healthier option, but there's no denying the ground beef is gooooood. Flavor it with taco seasonings. Then, fill the shells with a little meat in each one. Stand them up on a plate and sprinkle with a shredded mexican cheese blend and nuke it in the microwave just enough to melt the cheese. You can also broil it if you think the microwaves gives you a third eye or something ;) I typically skip the cheese to make it more vegan/health friendly, but oh boy does it taste delightful with cheese! What doesn't?!
After the cheesy tacos come out of the heating unit of choice, sprinkle sliced green onions on top, and finish it off with a few thin slices of avocado.
Serve with Picante mild salsa. WHOOOO DOGGY. Those are some mean tacos. And versatile! I've had them with black beans, corn, chicken, and have yet to find a combo that isn't friggin good.
Now, I know frying stuff doesn't exactly fit in the "healthy" category typically, but man it makes all the difference. I 100% understand southern cooking and their techniques now. haha
Anyways, I dare you to try these. You will not regret it!