Taco Salad

I have to admit I had my doubts about this one. There are a lot of steps and in the end it’s still just a salad right? Well, I’m happy to report that it was worth the work. Most of all I was surprised how awesome the sour cream drizzle was when it blended with the meat mixture. Everything worked so well together and I didn’t even miss the crisp taco shell. I did however toast some Greek pita bread in the oven, cut it into wedges to serve along side.Taco Salad

Believe it or not, with all the steps noted below, I didn’t include a few items because I figured I didn’t need them. So if anyone is interested, just click on the original link to the recipe from Eat, Shrink and Be Merry and there are additional recipes for Chunky Avocado Salsa and Tortilla Bowls.

Taco Salad
Adapted from Eat, Shrink and Be Merry via Food Network Canada

This is a multi-step recipe. Spiced sour cream may be made a day in advance, but the taco beef is best if made fresh.

Ingredients

Taco Beef

  • 1 1/2 pounds extra-lean ground beef
  • 1 cup chopped red onions
  • 1 cup chopped green bell pepper
  • 2 teaspoons minced garlic
  • 1 small jalapeño pepper, minced
  • 3 tablespoons taco seasoning (see recipe below)
  • 2/3 cup reduced-sodium beef broth
  • 1/3 cup ketchup

Spiced Sour Cream

  • 1 cup sour cream
  • 1 teaspoon freshly squeezed lime juice
  • 1/2 teaspoon taco seasoning (see recipe below)
  • 1/8 teaspoon grated lime zest

Salad

  • 12 cups chopped romaine or mixed lettuces
  • 1 cup canned corn, drained
  • 1 cup canned black beans, drained and rinsed
  • 2 large avocados, peeled, pitted and diced
  • 1 cup packed shredded light sharp (old) cheddar cheese (4 oz/113 g)
  • 3-4 Green Onions, sliced

Taco SeasoningTaco Seasoning

  • 4 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon sugar
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon onion powder

Directions

Taco Beef
Cook beef, onions, green pepper, garlic, and jalapeno in a large (12-inch) non-stick skillet over medium-high heat until beef is no longer pink and vegetables are tender, about 8 minutes. Stir often and break up large pieces of meat as it cooks. Do not drain. Sprinkle taco seasoning over beef, then add broth and ketchup. Mix well. Reduce heat to medium and let mixture cook, uncovered, for 2 minutes. Remove from heat and keep warm.

Spiced Sour Cream
Mix together all ingredients in a small bowl. Cover and refrigerate until ready to use.

Salad
To assemble salad (either individual servings or on a large platter), layer ingredients in the following order: lettuce, hot beef mixture, corn, black beans, cheese, sour cream drizzle, avocado, cheese, sour cream drizzle, green onion.

Taco Seasoning
Makes enough seasoning for this recipe. You may wish to double the recipe and store the leftover seasoning in an air-tight container for future use.

Scallop Po-Boys with Garlic Aioli

I love seafood, but I don’t get to make it too often because my family is picky when it comes to fish (shellfish or otherwise)

I took a chance with this one but my husband ended up loving it! Maybe it had something to do with the frying, or the garlic aioli, but whatever it was…scallops!Scallop Po-Boy

Bay Scallop Po-Boys with Garlic Aioli
Adapted from Everyday Food, July/August 2008

Prepare this New Orleans-style classic with record-breaking speed: Scallops are naturally moist, so you can skip the usual egg in the breading.

Ingredients

  • 1/3 cup mayonnaise
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice, plus lemon wedges, for serving
  • 3/4 teaspoon paprika
  • Hot sauce, to taste
  • Coarse salt and ground pepper
  • 1/4 cup plain dried breadcrumbs
  • 1 tablespoon all-purpose flour
  • 1 pound bay scallops, patted dry
  • 1/2 cup vegetable oil, such as safflower
  • 4 hot dog buns
  • 4 lettuce leaves

Directions

In a small bowl, combine mayonnaise, garlic, lemon juice, teaspoon paprika, and hot sauce; season with salt and pepper. Set spicy mayo aside.

In a medium bowl, combine breadcrumbs, flour, and remaining 1/2 teaspoon paprika; season with salt and pepper. Add scallops, and toss to coat.

In a medium nonstick skillet, heat oil over medium-high. Working in two batches, fry scallops, tossing occasionally, until golden and cooked through, 2 to 3 minutes. Using a slotted spoon, transfer scallops to a paper-towel-lined plate; season with salt.

Dividing evenly, spread inside of buns with spicy mayo. Top with a lettuce leaf, then scallops. Serve po boys immediately, with lemon wedges.