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We enjoy eating tacos and taco salad occasionally. It’s an easy meal and now with fresh tomatoes they taste especially good! I have always wondered how restaurants manage to get their meat to be such a fine texture. I came upon at recipe that has the texture and flavor of authentic taco meat. It makes a large amount so I freeze some. This recipe takes time to prepare but it’s well worth it. I like the seasoning so much better than the packaged taco seasoning!
Tacos De Matamoros:
2 pounds lean hamburger
2 Tbsp chili powder
2 Tbsp paprika
1 1/2 tsp cumin
1 tsp salt
1/2 tsp garlic powder
2 cloves garlic, chopped
1/2 medium green bell pepper, chopped
1/2 medium onion. chopped
1 large container chicken broth, 2 bay leaves
12 (6 inch) corn tortillas, warmed
12 oz. queso asadero cheese, crumbled (or use shredded cheese of your choice)
1 large tomato, diced
Put hamburger in a large skillet and stir in chili powder, paprika, cumin, garlic powder, garlic, onion and green pepper. Pour enough chicken broth (you can use water) to cover beef; add bay leaves then bring to boil. Reduce heat to low and simmer 1 1/2 hours. Add more water as necessary to keep meat covered as it cooks; stir and break up meat frequently until it’s very fine. Drain, reserving juice. Skim fat off of juice and mix 5 Tbsp of the juice back into the meat, return meat mixture to stove and heat until warm again. Warm tortillas: wrap in paper towels and heat in mircrowave or wrap in foil and warm in oven until they are heated through. Serve beef on the tortillas, garnish with the cheese, sour cream, tomato and lettuce.
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More Garden Produce!
What a relief to have cooler weather and rain in the forecast! Such a welcome rain Sunday evening. I hope we get more to help the farmers, not to mention our lawns, trees and gardens! Unfortunately our tomatoes didn’t do well this year. We only planted two plants and that usually provides us with what we need for eating, but not this year. Good thing we have our farmer’s market.
Here is a unique recipe to use the delicious tomato most of us enjoy every summer!
4 medium ripe tomatoes
1/2 cup flour
1/2 tsp salt
3 Tbsp olive oil, or other cooking oil
sprinkle of pepper
2 Tbsp brown sugar
1 cup cream
Slice tomatoes 1/3 inch thick, dredge in flour and fry in oil until brown on both sides. Sprinkle with salt and pepper and the brown sugar. Place on platter. Add one tablespoon flour to the drippings (add a little butter or oil if you need more). Blend, add cream and cook until thick. Pour over tomatoes and serve. You may sprinkle on chopped parsley or basil if you wish.
Enjoy the cooler weather and the Martin County Fair and have a great week!
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It’s fresh peach time
We have almost finished a crate of wonderful peaches! I’ve been going to make the recipe I am sharing with you today, but I don’t think I have enough of them left. I did make some old fashioned shortcake per Pa Lloyd’s request. That is always good, too. Fresh summer produce is such a treat. I just wish the season lasted a little longer!
French Peach cake:
1 – 1/2 cups sugar, divided
4 tsp water
4 tsp lemon juice
3 cups sliced peaches
1 cup butter, melted
4 oz creamed cheese, cubed and softened
1 cup flour
In a small heavy skillet, combine 3/4 cup sugar and water. Cook without stirring until almost amber colored, about 20-25 minutes. Stir in lemon juice and quickly pour into a 10-inch spring form pan, coating bottom. Arrange peach slices on caramel in circular overlapping pattern. In bowl, beat eggs and remaining sugar until blended; beat in butter then cream cheese until smooth. Stir in flour. Spread over peaches.
Bake at 350 degrees for 35 minutes. Cool 5 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan and invert onto a serving plate.
1 cup heavy whipping cream
1 tub (8 oz) Philadelphia honey nut flavored
cream cheese spread
1/4 cup powdered sugar
Beat cream until soft peaks form. Separately beat cream cheese spread and sugar until smooth. Gradually fold in whipped cream. Serve with warm cake.
You can use apples or pears instead of peaches if you wish. Have a great week!
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Cool off with a refreshing summer drink!
If you grow your own herbs you know that some of them come up every year and can be invasive. So it is with mint and, except to use as a garnish, I had no recipe that called for a significant amount of it. Then my friend Sharon Hansen shared her recipe for Tequila Majitos with me and that solved the problem!
This is a refreshing summer drink and is perfect for a Mexican-themed dinner.
1 cup water
3/4 cup sugar
1 cup fresh mint leaves
Heat water and sugar bring to boil until sugar dissolves, remove from heat add mint, steep for 2 hours, strain and cool then add:
1 cup fresh lime juice
1/2 cup tequila
2 cups lemon lime pop like Sierra Mist
Stir and serve over ice
I took a can of frozen limeade, made it as directed and froze it into ice cubes. By using them, the drink didn’t get watered down.
I made a double batch and used 1/2 cup tequila and 1/2 cup triple sec. I filled the glasses with ice, then filled the glasses half full with the drink mix and then added the pop. My guests enjoyed them. Stay cool and have a great week!