Beef and Kidney Bean Taco Salad

So, I have been cooking this simple meal for 12+ years.  Before my husband and I were married, one of my best friends would come over on a weekly basis - same night, just about every week.  She was not much of a cook, and I was still an amateur at the time, but I loved being in the kitchen even though I didn't have a ton of experience under my belt. I was determined to find good, quick and easy recipes and once I did, I would find myself cooking them again and again.  This was one of her favorites that she would request time and time again.  I loved her request because it was one of the simplest meals I could whip up in a jiffy, yet it was oh-so-good.  Just for old-time sakes, I used 'spicy doritos' to add some extra flavor and spice {as I always would make this recipe with spicy doritos}.  Since I find myself trying to steer clear of doritos anymore, I have lately used regular or blue tortilla chips {or none at all}.  I always top with store bought salsa, guacamole, shredded cheese and sour cream, but do as you may. I would suggest cheese and salsa, at the very least. 

Ingredients:

• 1 lb ground beef
• 1 packet taco seasoning 
• 1 {15 oz} can kidney beans, drained and rinsed
• 1 {4 oz} can diced green chiles
• 1 head green or red lettuce, rinsed and shredded into large pieces 
• 1 bag tortilla chips {try a spicy nacho if you are daring}
• shredded cheese
• salsa 
• guacamole
• sour cream

Directions:

1. In a large stovetop pan over medium-high heat, brown ground beef until slightly pink. Drain fat from beef. 
2. Place beef back into stovetop pan over medium heat.  Add taco seasoning packet with 1/2 cup water.  Mix well.  Cook until beef is no longer pink.
3. Add rinsed and drained kidney beans to ground beef mixture.  Add diced green chiles.  Stir to mix together.  Cover and cook on medium-low for 10 minutes or so, or until kidney beans are slightly softened.  
4. On a dinner plate, arrange a bed of tortilla chips topped with lettuce.  Spoon a desired amount of ground beef mixture onto lettuce bed.  Top with shredded cheese, salsa, guacamole and a dollop of sour cream.  

Enjoy!

Coconut Chicken and Shrimp Curry

Greetings from the busy life.  I made this amazing curry dish recently and wanted to share it with you.  I adapted this recipe from 'Simple Bites' blog, as it looked amazing.  Of course, I added a few ingredients and changed the recipe up a bit as it requested more steps than I was in the mood to follow. When I make a Crock Pot dish, I prefer to use as few steps as possible.  My idea of 'Crock Pot food' is dumping it all into one large pot to stir and be done with it.  {Although, that's not always the case}.  This yummy recipe calls for a lot of ingredients, but is still an easy recipe to follow and really looks more complicated than it is.  Your family, friends or guests will think you slaved over this dish for hours {and let them think you did}.  I doubled this recipe because we had family in town and I wanted to make sure we had enough to feed everyone and have extra for leftovers {we are BIG on leftovers in this house}.  I also decided to add shrimp to it, as I was craving it, but that's up to you.  Just remember to halve the recipe amounts if you are only cooking for a few.  I was cooking for 7 and had plenty of leftovers. Serve this over a Jasmine or brown rice, or you can serve it in a bowl on it's own. Hope you enjoy..

Ingredients:

• 1 Tbsp olive oil
• 2 Tbsp butter, melted
• 2 1/2 lbs boneless, skinless chicken thighs, rinsed
• 1 lb frozen cooked shrimp, rinsed and thawed {tail off shrimp}
• 3 {13.5 oz} cans coconut milk
• 1 sweet yellow onion, peeled and ground {or finely diced}
• 1 {16 oz} bag frozen california blend veggies {with cauliflower, broccoli & carrots}
• 1 cup frozen peas
• 1 {15 oz} can baby corn on the cob, drained and cut each cob in half
• 4 tsp minced garlic
• 3 tsp crushed ginger
• 2 tsp ground turmeric
• 2 tsp ground curry powder
• 1 tsp ground coriander
• 1 tsp ground cumin
• 2 tsp kosher salt
• 1/2 tsp ground pepper

Directions:

1. In a large Crock Pot {5 quart or larger}, combine all ingredients into Crock Pot in order listed. Using a large spoon, stir WELL.   
2. Cover and cook on Low for 6 to 8 hours, {stirring occasionally}.  Or, cook until chicken is cooked through and veggies are soft.  

The chicken should shred easily with your fork, if you want to break the chicken up a bit.  Up to you. Top curry on a bed of Jasmine or brown rice.  Enjoy!

Chipotle Yam, Black Bean and Guac Tacos

I'm back!  It has been quite a whirlwind as my poor computer crashed and is still in pieces.  The diagnosis doesn't look good and I may have lost a TON of pictures, but I am not going to pout any longer and I am going to get back to what I love.  Thank goodness to my wonderful husband who has replaced my laptop and thank you all for being patient with me as I was so neglectful to my poor little blog - again.
This is a great recipe I wanted to kick things off with.  I was on Pinterest when I found this amazing recipe from 'Naturally Ella Blog'.  I knew this was going to taste as great as it sounded, so I just had to make it.  This recipe is a definite keeper.  I am usually one who has to have some sort of carnivorous staple on the dinner table, but not tonight.  These 'meat free' tacos were filling and satisfied my every single taste bud.  I followed her recipe, but changed a few minor things and I wouldn't do it any other way.  I doubled the recipe, because we always favor leftovers in this house, as it makes for easy lunches the following day.  You must try this healthy alternative if you favor tacos, they are incredible.



Ingredients:

• 2 Tbsp olive oil
• 1 small yellow onion, peeled and diced
• 2 medium yams, peeled and diced into 1/2 inch cubes
• 1 can organic black beans, drained and rinsed
• 2 chipotle peppers in adobo sauce {you can buy them canned}
• 4 Tbsp adobo sauce {you can use the adobo sauce from the canned chipotle pepper}
• 2 Tbsp honey
• juice from 1 lime
• 1 package taco shells {I prefer blue corn taco shells}
• cilantro
• sour cream

For Guacamole:

• 2 avocados
• 2 small tomatoes, diced
• 1/2 medium red onion, diced
• 1/2 tsp kosher salt
• juice from 1 lime
• handful of cilantro

1. Heat olive oil in a large skillet or pot over medium-high heat.  Add onions and cook until slightly softened {about 3 to 4 minutes}.  Add yams and sauté for 5 to 10 minutes with onions, or until yams are slightly softened.  
2. In a mixing bowl {or in a mortar and pestle}, combine chipotle peppers, adobo sauce, honey and lime juice.  Mix well, while cutting up chipotle peppers into pieces.  
3. Pour chipotle mixture into pan with onions and yams and mix well.  Reduce heat to medium-low.  
4. Add black beans and mix yams and beans together.  Cook until yams are softened to your liking {not allowing them to become soggy}. 

For Guac:

1. While cooking the yam mixture with beans, scoop out the insides of each avocado.  Add onion, salt and lime juice and mash to texture of your liking.  Fold in tomatoes and cilantro.  Mix together.  

TO SERVE:

1. Scoop a large spoonful of the yam mixture into the bottom of the taco shell.  Layer with the guacamole, sour cream and sprinkle with cilantro.  Voila!

Enjoy!