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Old 06-19-2012, 06:40 PM   #3261
 
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I had a banana smoothie for breakfast, and tuna for lunch so I pigged out on Sunday leftovers for dinner...Cornbread dressing, baked chicken, steamed veggies.

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Old 06-19-2012, 11:56 PM   #3262
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i had fried crickets served with chips but i ate it with rice. not bad. so far ive only seen it served in the northern area of VN.
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Old 06-20-2012, 02:23 PM   #3263
 
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I think I'll make tacos because they take such little effort.
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Old 06-20-2012, 02:29 PM   #3264
 
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I having two (YES TWO) BLT sandwiches. I did not have lunch. Today sucked due not being able to do ANYTHING at work due to server issues. And right now my reward for getting through this day is a Wachusett Summer Ale with a orange slice in it!!
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Old 06-20-2012, 02:42 PM   #3265
 
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I don't normally do leftovers the very next night, but that fried rice/stir fry business from last night was so damn good I can't even help myself. I could have eaten the entire pan last night and I made enough for an army. Can't wait for leftovers!! My lips were on fire from sriracha!

SIB, we're having tacos tomorrow night. Ole'! I'm trying hard to use up the taco seasoning I made because I put a little too much cayenne in it and it's spicy, spicy.
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Old 06-20-2012, 02:45 PM   #3266
 
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How do you make your taco seasoning? I'm currently looking up recipes.

Spill it lady!!!

Puhlease
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Old 06-20-2012, 02:48 PM   #3267
 
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Quote:
Originally Posted by SarcasmIsBeauty View Post
How do you make your taco seasoning? I'm currently looking up recipes.

Spill it lady!!!

Puhlease
http://budgetbytes.blogspot.com/2012...ch.htmlhttp://

I want to make a quesadilla with the TVP I hydrated over the weekend, but it's so hot that I can't imagine eating anything that's not cold. I'm planning to cook gnocci in sage butter this week, but that feels so wrong in this heat.
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Old 06-20-2012, 02:51 PM   #3268
 
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The concept of taco seasoning is completely foreign to me.
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Old 06-20-2012, 02:53 PM   #3269
 
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I'm pretty sure this was the one I used last time. I have several saved in my documents (I copy and paste recipes and save them in a Word doc) and I've got a bad habit of trying one out then forgetting which one.

Fiesta Taco Seasoning Mix

I searched through the ones I have saved and also found:
Homemade Taco Seasoning Mix

[Gina with Love]: Taco Seasoning

You can look over several different recipes and tweak it to the flavors you like though. I'd much rather do this than buy a packet, they're so salty! I also cook peppers and onions along with the ground beef or turkey and add in some pinto beans. It not only stretches the meal, but I really like pinto beans in my tacos. If you have leftovers pop it into a Ziploc and freeze it for another night.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 06-20-2012, 03:03 PM   #3270
 
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Thanks munchy and Springy!



Soooo, Saria... If you ever make ground beef tacos what do you do? If not, pork carnita taco directions are totally acceptable as well
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Old 06-20-2012, 03:24 PM   #3271
 
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The thing is that you're mixing up your tacos.
When I think tacos, I think Mexican: two soft corn tortillas, and meat that is pretty simply seasoned. The meat in most tacos doesn't have a ton of spices. It's just well-seasoned. The salsas take care of the spice. There are some which are a bit more flavored, but most are simple. Cumin is not a spice that features much in Mexican food, for example.

A lot of people say tacos and they really mean American: crispy shells or flour tortillas, lots of seasoning (cumin, chili powder, etc)
Different things is all.

Carnitas are Mexican. They're made with pork shoulder seasoned with salt. Then it's braised or confit with a few garlic cloves, orange (you squeeze the juice and include cut oranges as well), onion chunks, and Ceylon/Mexican cinnamon sticks, maybe some bay leaves. Once tender, you break them up and crisp either on a griddle, pan, or broiler.
And that's a more elaborate version.
At the heart it really is just pork and salt:

http://food52.com/recipes/13098_diana_kennedys_carnitas

http://www.rickbayless.com/recipe/view?recipeID=216

Michoacan style are confit:
http://www.rickbayless.com/recipe/view?recipeID=68

When I make them I do the orange and cinnamon because I've gotten used to the slight sweetness from them. Like this:

http://www.seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html
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Old 06-20-2012, 03:37 PM   #3272
 
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Oh, and I don't remember when I last made ground beef tacos, but I like chipotles in adobo, garlic, and onion for them. Mostly I just take a look at what I have and add. Sometimes things like harissa ended up in tacos.
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Old 06-20-2012, 03:58 PM   #3273
 
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You should know I never know what I'm talking about when it comes to food
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Old 06-20-2012, 05:54 PM   #3274
 
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I made a seasoned tilapia with cranberries and walnuts. So so good. Green beans and brown rice with quinoa.

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Old 06-22-2012, 01:28 PM   #3275
 
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Chicken cutlets breaded with crushed pork rinds, parm cheese (the kind in a can), panko crumbs, chopped garlic. Roasted brussells sprouts with chopped walnuts and a drizzle of good balsamic.
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Old 06-22-2012, 01:35 PM   #3276
 
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Last night we had tacos with ground turkey and pinto beans in the filling, refried beans, and a salad.

Tonight I have no idea, which could be dangerous since we've both been wanting pizza.
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 06-22-2012, 04:05 PM   #3277
 
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Cheez-its and beer while I wait for my rhubarb to thaw so I can make a pie for my family get together tomorrow. I skeered-I have never made it with thawed rhubarb before!!!
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Old 06-22-2012, 04:18 PM   #3278
 
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Quote:
Originally Posted by xcptnl View Post
I having two (YES TWO) BLT sandwiches. I did not have lunch. Today sucked due not being able to do ANYTHING at work due to server issues. And right now my reward for getting through this day is a Wachusett Summer Ale with a orange slice in it!!
This sounds much like my dinner. Hubby made some BLT's with chips and he's off to grab me an adult beverage. Happy Friday!
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Old 06-22-2012, 04:33 PM   #3279
 
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Grilled venison, grilled veggies (onion, zucchini, mushroom and tomato) and french bread.
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Old 06-22-2012, 04:47 PM   #3280
 
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Burgers and fries
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