sour cream

#SundaySupper: Easy Taco Recipes for Taco Tuesday

~ lk529 ~ 23 Comments

 

Warning! This recipe is insanely addicting. It will make you want to go out and buy all of the chorizo you can find. In fact, I did just that. However, at the time of purchase there were only two packages of chorizo left on the shelf. But still! I don’t think I can go to the store without getting a package. All because of these tacos. Truth be told, we made these twice in one week! They’re that good. We’ve told friends about them and have promised to make them next time they come over. I need to double the amount of chorizo from now on so that we’ll actually have leftovers!

The first time I made these tacos I did everything ahead of time. I made the salsa and crema around 4pm. Because Treat took a nap I jumped at the opportunity and cooked the chorizo, too. Not one to squander my slightly less hectic house, I decided to assemble a couple of tacos and have a photo shoot while the light was still good.

It’s hard not to yell at your toddler for standing on his chair while you’re standing on yours to get that aerial shot. You’ll see he has some of that salsa on his beloved Thomas plate. He was mostly interested in picking out all of the black beans, one of his favorite foods.

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We had to take a break from the photo shoot to bring Treat up from his nap. Both boys ended up eating their dinner before Daddy got home from work! At least they both adored the dish enough to still sit with us at the table nibbling while we scarfed down some tacos.

Firecracker also decided to help me with some food styling by dumping a heaping spoonful of salsa onto one of the tacos. (Good thing I was already done!)

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That helpful toddler ensured that his little brother had enough salsa to eat, too. It’s moments like these that melt my heart. They’re such good brothers to each other. The love that Treat has had for his older brother has been obviously visible in his adoring looks since month 1. Firecracker also took to our family’s new addition within a couple of weeks, trying to say his name long before the rest of his vocabulary emerged. I just hope this brotherly love lasts them a lifetime.

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Can you believe that until these tacos I’d actually never had queso fresco!? Even with my series of Mexican Monday, which has been severely lacking lately. I’ve typically been “too cheap” or simply unable to find it. Now, living in Southern California, I had no trouble finding a large variety of Mexican cheeses at the store. The queso fresco reminded me of a saltier version of string cheese, so if you can’t find it, I’d suggest shredded mozzarella.

I had bought some typical taco toppings, lettuce and tomato, and then completely forgot about them! Honestly, these tacos shine without them and the lime and cilantro crema keeps them feeling light and fresh.

Chorizo Tacos with Black Bean & Corn Salsa

Ingredients for tacos:

  • 1-2 lb ground chorizo, casings removed if using links
  • soft shell taco tortillas, we prefer flour but corn would work well, too
  • queso fresco

Ingredients for salsa:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) fire roasted corn, drained
  • 1/4 C diced red onion
  • zest 1 lime
  • juice 1 lime
  • 1-2 tbsp agave, to taste
  • fresh cilantro, torn, to taste

Ingredients for crema:

  • 1/4 C sour cream
  • 1/4 C fresh cilantro, chopped
  • zest 1 lime
  • juice 1 lime

Steps:

  1. Cook ground chorizo in a skillet over medium high heat. Drain and set aside.
  2. Make salsa: Combine all salsa ingredients in a large bowl. Season to taste with S+P. Keep in fridge until ready to serve.
  3. Make crema: Whisk together all ingredients in a small bowl. Season to taste with salt. Add water if needed to thin it out.
  4. Assemble tacos with chorizo, salsa, crema, and queso fresco. Option to add other favorite taco toppings: avocado, lettuce, tomato.

*This recipe is modified from Keri at http://fashionablefoods.com/2016/04/25/chorizo-tacos/

Chorizo Tacos with Corn & Black Bean Salsa Sew You Think You Can Cook (1)

Update October 1, 2017: October 4th is National Taco Day and to celebrate the Sunday Supper Movement has collected about two dozen fun and simple taco recipes to celebrate! Be sure to scroll past my recipe to see the mouth watering collection for yourself!

The taco recipe I’m sharing with you today is in fact an oldie but goodie. These Chorizo Tacos with Black Bean & Corn Salsa were first enjoyed about a year ago (8/21/16 to be exact) and shared here on Sew You Think You Can Cook. I kid you not when I say these have made a very regular appearance on our dinner table since then!

Because chorizo is already seasoned with incredible Mexican flavors, all you need to do is cook it up and drain the fat! The salsa is simply mixing a few ingredients and is a favorite of my kids. The crema is another 3 ingredients. Done!

Breakfast, Dessert, and Alternative Tacos

Lunch and Dinner Tacos

 

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

#FreshTastyValentines: Roshambo

~ lk529 ~ 24 Comments

LogoWelcome to day one of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I’ve made a cocktail perfect for your Valentine’s Day brunch (and a bonus recipe for pancakes).

When UncommonGoods signed on as one of our event sponsors I knew I wanted to make a cocktail because they have an incredible selection of gifts to keep any home bar and kitchen uniquely equipped (here). UncommonGoods (www.uncommongoods.com) is a web-based marketplace offering creatively designed, high-quality merchandise at affordable prices. One of the incredible prizes to win during this week’s event is a $150 gift certificate at their site. With your shopping spree you can find incredible glassware in which to enjoy my Roshambo cocktail or your favorite bottle of wine (here) or discover ways keep your drinks cool without watering them down (here).

Because we’re celebrating Valentine’s Day this week I limited my cocktail recipe search to red or pink beverages. With a big move approaching in the Spring I also added another restriction so as to not buy any new liquor. The discovery of the Roshambo couldn’t have been more perfect. It is a sparkling wine based cocktail which fits in beautifully with Valentine’s Day. This cocktail is a beautiful accompaniment to your Valentine’s breakfast.

This recipe makes two servings.

Roshambo

Ingredients:

  • 1/2 C sugar
  • 1/2 C water
  • 1 cinnamon stick
  • 1/2 C apple juice
  • 1/2 C cranberry juice
  • prosecco or champagne

Steps:

  1. Place sugar, water, and cinnamon stick in a small saucepan over medium-low heat until the sugar dissolves. Allow simple syrup to cool completely. Remove cinnamon stick.
  2. In a small pitcher combine 1/4 C cinnamon simply syrup with the juices. Keep cold until ready to serve.
  3. Pour juice mixture into glasses and top with prosecco.

*This recipe is adapted from Eva at http://1bigbite.com/2013/11/roshambo/*

Roshambo for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

This blog post also comes with a bonus recipe for pancakes!

Cinnamon Sour Cream Pancakes

Ingredients:

  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 4 tbsp sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 8 oz sour cream
  • 1 C milk
  • 1/2 stick butter, melted

Steps:

  1. In a large bowl whisk together the flours, sugar, baking soda, salt, and cinnamon.
  2. In another bowl whisk together the eggs, sour cream, milk, and melted butter.
  3. Add the wet ingredients to the dry.
  4. On a hot buttered griddle drop 1/2 C of batter into pancakes. Flip pancakes when batter starts to set and bubble form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is modified from Kelley at http://www.mountainmamacooks.com/2015/11/creme-fraiche-pancakes/*

 

Slow Cooker Fiesta Chicken

~ lk529 ~ 1 Comment

This Mexican Monday post is the first Mexican Monday meal I prepared in our new Ohio home. With a little one to care for and a house to turn into a home, I happily let my slow cooker do the work for me.

This creamy, saucy, shredded chicken goes great over top a pile of rice. It’s a hearty meal perfect for when the days and nights start to get a little colder.

This dish provides wonderful leftovers too (and I don’t say that lightly) – remake some rice or even turn it into another Mexican Monday favorite – enchiladas, tacos, or quesadillas. I even scooped it up with some tortilla chips.

The original recipe called for a can of Rotel, but as I’m breastfeeding and trying to avoid too spicy of food I substituted a partial can of diced tomatoes with garlic and onion. Next time I’d even add in a can of corn!

Slow Cooker Fiesta Chicken

Ingredients:

  • 1 can (10.75 oz) cream of chicken soup
  • 1 can (15 oz) diced tomatoes with garlic and onion
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 red onion, chopped
  • 2 large chicken breasts
  • 1 C sour cream

Steps:

  1. In a slow cooker, combine cream of chicken soup, tomatoes, beans, and onion.
  2. Season chicken with S+P. Add to slow cooker.
  3. Cook on LOW 7 hours.
  4. Shred chicken and return to the slow cooker. Stir in sour cream.
  5. Serve over rice.

*This recipe is adapted from Sarah at http://themagicalslowcooker.com/2014/08/16/slow-cooker-fiesta-chicken-bake/*

Fiesta Chicken

Mom’s Mashed Potatoes

~ lk529 ~ 5 Comments

When I created my Recipe Index for the blog I realized that I haven’t blogged about any sides! How unfortunate. I never really think about them being important enough for their own post. But then I found myself scouring Pinterest and other food websites for side dish ideas. It’s harder than I thought it would be. It’s really not that easy to make a star out of your sides – unless it’s Thanksgiving! I’m going to declare it now – this first Thankgiving of my blog will be celebrated with a week of side dishes! Guess I better get cookin’! But I digress…

My first side dish post is one of my favorites. I don’t do mashed potatoes often, but when I do I always wonder why not. They’re just so comforting. This recipe is actually from my Mom. Well, I added chives for color (food photography is not easy!) and actually had to sit there and measure things out. We normally do this “by feel” but for food blog purposes, I needed to do more than say “add some sour cream”. So, here it is. This particular ingredient list yields 4 side helpings of mashed potatoes.

Mom’s Mashed Potatoes

Ingredients:

  • 2 baking potatoes (i.e. Russets)
  • 3 tbsp sour cream
  • 2 tbsp butter
  • 1/8 – 1/4 C milk
  • 1 tbsp chopped chives
  • S+P to taste

Steps:

  1. Peel and cut tomatoes into same size chunks – the smaller the cut the faster they’ll cook. In a pot cover the potatoes with cold water – you don’t need to fill the pot, fill about an inch above the top of the potatoes. Salt the water and bring to a boil. Cook until fork tender.
  2. Drain potatoes and either return to the pot or put in a large bowl. Add butter, sour cream, and a little bit of milk. Using a hand mixer, mash until potatoes are smooth. Add remaining milk if necessary. Season with salt and pepper to taste. (I like a lot of pepper in mine!) Fold in chopped chives.

Mashed Potatoes