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Topic: Taco Salad, Margherita Bruschetta, and Roasted Asparagus  (Read 425 times)
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LovelyMiss
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« on: April 24, 2014 01:49:51 PM »

I've had two get togethers with my family in the past week, and they each required that I bring some food.  For the first one, I just wanted to bring a quick appetizer, since my mom was making a delicious brunch.  One of my favorite things is "taco salad" which is really just ingredients I like to eat on tacos in a bowl.  Cheesy  I made little taco salad cups to bring along.  They provided about three bites each...perfect appetizer size!

I make my own taco seasoning.  I don't really eat meat, but I did make some shredded chicken for the cups.  I sometimes use some of the mix on cooked pinto beans as a substitute for meat on tacos, and it works pretty well!  (I like the taste of taco seasoning, though!  Cheesy)



Taco seasoning:

1 TBSPN chili powder
1+1/2 tspn ground cumin
1 tspn black pepper
1/2 tspn kosher salt
1/2 tspn paprika
1/4 tspn garlic powder
1/4 tspn onion powder
1/4 tspn oregano flakes
1/8 tspn (or more) cayenne pepper

I used all of the mix for the meat, but when I do beans, I usually do them to taste...it depends on the amount of beans.  I usually add about 1/4 cup of water, and about a teaspoon of flour (to thicken) to the meat/seasoning mixture and let it cook for a few minutes.



For the taco salad cups I just layered the chicken, fresh tomatoes, sour cream, romaine lettuce, a dash of salsa/taco sauce, avocado, black beans, and a sprinkle of cheese on top.  Add more of everything and make it a wonderful meal!



You can't really see them in the photo, but I used homemade black beans.  I usually make about 1.5 cups of dry black beans at a time.  That gives me some to use, and then about 2-3 servings to freeze.  I usually soak them for about two days.  When it's time to cook, I add them to a medium or large sauce pan, cover them with water, and bring to a boil for a couple of minutes.  Then I reduce the heat to a low simmer and add some seasonings.  On my stove, they usually take about 3-4 hours to become fully cooked.

1/2 TBSPN garlic powder
1/2 TBSPN onion powder
1 tspn black pepper
1/2 tspn cumin
1 bay leaf

You can use fresh garlic and onions, but I can't eat onions, so I usually just stick with the powders.  If I want salt, I add that when they're done.

They freeze perfectly!  Just let them cool first...I portion mine and store them in bowls or bags..whatever I have on hand.  When you want to make them, just microwave for about a minute or so and they're ready!

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The second event was a new monthly craft get together my mom, my grandma, and I have started doing.  Each month someone is responsible for getting a craft together for the group to do, and then making lunch.  I had just made some fresh bread, and had tomatoes to use up, so I made Margherita bruschetta.  I didn't follow a recipe...and it probably doesn't need one, but here's what I did!

Brush bread slices with extra virgin olive oil and bake for 10 minutes at 350 F.
Add tomato slices and mozarella cheese.  Bake for another 10 minutes at 350 F, or until cheese is melted.
Remove from oven and sprinkle with fresh or freeze-dried basil.



I also made roasted asparagus.  Also probably doesn't need a recipe!

Toss cleaned asparagus with olive oil, salt, and black pepper (about 1/2 tspn each).
Bake for 15 minutes at 475 F.
Remove from oven and sprinkle with parmesan cheese.

Sorry for the novel.  But YUM!  Grin
« Last Edit: May 30, 2014 11:31:09 AM by LovelyMiss » THIS ROCKS   Logged

MissingWillow
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« Reply #1 on: April 24, 2014 01:55:57 PM »

These look amazing!  Thank you so much for sharing your recipes!
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« Reply #2 on: April 24, 2014 06:28:18 PM »

Oh my goodness woman! This all looks so yum! Smiley
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« Reply #3 on: May 04, 2014 11:53:47 PM »

These are both great! I love the taco salad cups, what a great idea for a party!
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« Reply #4 on: June 03, 2014 01:10:01 PM »

The bruschetta is making my mouth water!  And the taco cups are such a great idea.

Thanks for sharing the black bean recipe.  I might just try that!
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