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Archive for May, 2012

Baked Rolled Tacos

This is a really great way to recreate rolled tacos at home, without the mess and added fat of frying.  It is a bit time intensive, but if you have a rolling partner, and you make a whole big batch, it’s worth it.

What you need:

  • Turkey/ chicken/ whatever meat you are using
  • onion
  • taco spice
  • garlic
  • 2 cups chicken broth for tortillas, 1 cup for browning meat
  • corn tortillas
  • olive or canola oil, spray
  • toothpicks

What to do:

  1. Preheat oven to 425
  2. Cook meat (if not already cooked).  For ground turkey meat, brown in a skillet w/ 1 cup chicken broth, diced onions, minced garlic and taco seasoning.  
  3. In another shallow skillet, simmer 2 cups chicken broth for 10 minutes
  4. Once the chicken broth is warm, dip tortillas in, 1-2 at a time, and let soak in broth for a few minutes.  Afterwards, the tortilla should be pliable enough to roll up without breaking.  Continue until all tortillas are done.  
  5. Spray olive or canola oil onto a baking sheet.
  6. Put 2-3 tablespoons of meat mixture onto each tortilla, then roll up tortilla.  Secure with a toothpick through the rolled taco.
  7. Place the rolled tacos onto sheet, and coat with oil spray.
  8. Bake for 15 minutes, or until crispy.

Just out of the oven

These babies are great when paired with tomatillo salsa and refried beans!  Enjoy!

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There is this burger place called Stacked where you build your own burger/ salad/ pizza/ pasta via an ipad at the table.  It’s a total novelty, but also the ingredients are legit and make for a great burger.  It was at Stacked where I discovered red pepper aioli.  You guys, I don’t really like bell peppers, and aioli sometimes grosses me out, depending on the consistency, but this red pepper aioli was the bomb.com.  I had to recreate it, and last night I finally did.  Excuse the lack of photos, but its a pretty simple recipe.

What you need:

  • 1/3 cup extra-virgin olive oil
  • 4 cloves garlic
  • Kosher salt and freshly ground pepper
  • 2 red bell peppers
  • 1/3 cup mayonnaise
  • 3 tablespoons fresh lemon juice

What to do:

  1. Cook garlic in a saucepan on medium high with olive oil, about 5 minutes.
  2. Place the red peppers directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 10 minutes.
  3. Transfer to a bowl, cover with plastic wrap and set aside, 20 minutes. Peel the skin off the peppers with your fingers; discard the stems and seeds and chop.
  4. Make the aioli: Puree the roasted red peppers in a blender with the mayonnaise, garlic and oil, and 1 tablespoon lemon juice until smooth. Season with salt and pepper.

I got the aioli recipe from this Food Network Magazine recipe.  I just topped grilled chicken with the aioli and served with grilled veggies on the side.  It was DELICIOUS.  Also note that it made quite a bit of aioli… I have at least 8 ounces left.

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