This recipe is a twist on basic taco meat filling. I use ground turkey quite often in our house and I am always looking for ways to use it instead of beef. The little sweet peppers used in this recipe are awesome. I found them at my local Kroger’s produce department. I made an authentic Sope (pronounced “SOH-peh”) as the base for the filling.
Sope is as popular in Mexico as is the tortilla and is made with the same ingredients. It is a thick, hand formed type of tortilla, with the edges crimped into a shallow bowl, when fried it becomes a container for lots of different fillings. It will take you a few times to get the thickness right. If you don’t have the time or patience for Sopes, this filling works great for tacos or enchiladas.
Remoulade is a mayo based sauce invented in France. Versions of this sauce are used in dishes around the world. Some recipes are very extravagant but my version uses ingredients you should have on hand. This goes great with my mini crab cakes and many other seafood dishes:
1/2 lite mayo
1 tablespoon Franks Hot Sauce
1 tablespoon Dijon mustard
1 tablespoon chili sauce
1 tablespoon pickle relish
2 teaspoon horseradish or 1 tablespoon prepared horseradish sauce
1/2 teaspoon Old Bay Seasoning
Combine all ingredients in mixing bowl. Chill for one hour before serving.
Let me know if you have any unique versions of remoulade sauce?
A few weeks ago, I purchased a container of lump crab meat for another dish I was making but never got around to using it.
Last weekend my son was bugging me to make something with the crab. He loves crab and would have been happy to eat it out of the container. Instead, I decided to make my healthier version of crab cakes. These are baked not pan fried. I also used a low fat mayo. This is a great easy appetizer or could be converted into a main dish. I personally like the mini version better. Serve these with my homemade Remoulade Sauce recipe or as my wife says to me sometimes; keep it simple with a Remoulade purchased from the store. Nah I’d rather make it myself!
There is a saying around Ohio and probably used in other parts of the Midwest. The saying goes something like this “Ohio weather nothing better, give it 24 hours and it will change”. Last Thursday it was 81 degrees here in SW Ohio. By Friday the high was 41 degrees. Yesterday it had warmed up to a balmy 65 and I decided to smoke a pork shoulder on the Weber.
Grilling season is here, so today I decided to try a new grilled chicken recipe. The pepper jelly I use in this recipe is from habanero peppers I grow in my garden each year along with the essential ingredients to my homemade salsa. Habanero jelly is not as hot as you think, but is does have great flavor, especially in this homemade BBQ glaze. Any type of pepper jelly will work with this recipe. Reserve some of the marinade to glaze the chicken as it grills. I served this with simple brown rice and grilled corn on the cob. Gotta love grilling season!
My wife Christie loves key lime pie so for a recent dinner group I decided to turn it into a pizza using another of her favorite desserts (shortbread cookie) as the crust, and a key lime pie spread as the topping.
I have made this key lime pie knock off a couple of different ways in the past weeks: dip, cheese ball and a of course the cookie pizza. The pizza was great but the dip version, using Kroger honey sticks as the scoops, received the best reviews from my friends.
This is a simple dish that is stunning, versatile and very refreshing:
This is the first in my Cinco de Mayo series. Tonight appetizer. What else would be first? Over the next week I will post a cocktail, main dish and dessert.
This is an awesome simple appetizer dip that will wow your friends. I am a little embarrassed of how easy this is, but adults and kids absolutely love it. If you are on the west coast and still need an idea for tonight’s party, this is it.
If your family is like ours the weekdays are extremely busy. Our kids play soccer, baseball, gymnastics and our oldest referees. Needless to say providing a good healthy meal during the week is a challenge.
Earlier this week I wanted something different to cook in the crock pot. Often Tyson chicken is on sale at the local Kroger and so I will stock the freezer. I decided to use two packs of drumsticks and one package of thighs for this dish. Any combination of chicken pieces will work. The great part of this recipe is you can put the chicken in the crock pot frozen. This is a great tip for any chicken crock pot dish. You might need to defrost the chicken a few minutes in the microwave. This will allow you to remove the chicken from its packaging and remove the skin.
This is a very inexpensive meal that makes a large quantity of shredded BBQ.
Throw it all in and walk away.
Serve with a green salad and mac n cheese for the kids.