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Taco Shell Bites

December 11, 2014 by Ginger Leave a Comment

Tacos made with shell pasta by D Fenwick http://dfenwickphotography.com

Taco Shells

With all the frantic holiday planning and preparations this time of year, it can be difficult to cook something “interesting” for a weekday dinner.  A study in 2009 found that the average cook relied on just nine recipes they rotate through, with fast recipes chosen more often over healthy ones.  Today’s recipe is one of our quick and easy mainstays, but with one little change: we’re replacing tortillas with pasta shells!  OMG this is good!  Let’s get cookin’!

1 lb ground meat (we used beef)
1 packet taco seasoning (we used Mild, but you can also find Spicy or Gluten Free at your grocers)
1 15 oz can of tomato puree
1/2 package of pasta shells
~2 cups of grated cheese (we used dairy free cheese in Monterey Jack and Cheddar flavors)
Salsa
Optional: sour cream, cilantro, green onions, hot sauce

Preheat your oven to 350 degrees F.  Prepare a 9×13 baking pan by spreading a thin coating of butter to keep the pasta from sticking.

While the beef is browning in a skillet, heat a pot of water to boiling for the pasta.  When the beef is done remove excess oil and add the Taco Seasoning but omit the water. Stir.  After the seasoning is incorporated add in the tomato puree and stir to combine evenly.  Once it begins to bubble remove from heat and set aside.

Cook your pasta until almost done (so on the chewier side of al dente), remember – you’re going to bake the shells later.  Once the pasta is ready pour into a sieve and cool with cold running water (your basically stopping the cooking process).

Now it’s time to combine all the parts:  Fill each shell with a tablespoon or two of the meat mixture then place into an even layer in the baking pan.  When all the shells are full, sprinkle the cheese over the top, then bake about 15-20 mins or until the cheese melts.

Serve topped with salsa, sour cream, cilantro, green onions, and/or hot sauce.

Enjoy!

 

 

 

Filed Under: Photo, Recipe Tagged With: Dinner, ground beef, Shell Pasta, Shells, taco

Taco Casserole

September 10, 2014 by Dan Leave a Comment

Taco Casserole by D Fenwick, http://dfenwickphotography.com

Taco Casserole

Today we offer you a dish that can be thrown together with little fuss and can easily feed unexpected guests that drop by around meal time.  Enjoy!

2 lbs ground Bison (ground beef or ground turkey will work just fine)
1 bag Tortilla Chips (family size, not the individual bags)
1 8oz can Tomato Sauce
1 16oz can Refried Beans
Taco Seasoning (use your own or our recipe here)
Grated Cheddar Cheese
Fresh Cilantro, chopped
1 or 2 fresh Tomatoes, diced

Brown your ground meat. Once it is browned, drain off the fat. Add your favorite taco seasoning (no water) and the 8 oz. can of tomato sauce. Stir and bring to a simmer. Let cook a few minutes and then remove from heat.

Pre-heat your oven to 350 F.

Take a 9×13 baking dish and spread the 16 oz. can of refried beans evenly in the bottom. Take two large handfuls of tortilla chips, break them up and incorporate into the meat in your skillet. Take this mixture and spread evening over the top of the refried beans. Place in the oven and bake for 20 minutes or until heated through. Remove from the oven and top with tortilla chips. Liberally sprinkle shredded cheddar cheese over the top of the tortilla chips. Place under your broiler for a few minutes until the tortilla chips begin to toast and the cheese melts. Remove from the over. Top with diced tomato and freshly chopped cilantro. (You could also add avocado, sour cream or your other favorite taco toppings.)

Serve hot. Enjoy.

Filed Under: Photo, Recipe Tagged With: cheddar cheese, Dinner, ground beef, ground bisen, ground turkey, taco, tortilla chips

Grilled Chicken Tacos

June 25, 2014 by Dan 1 Comment

Grilled chicken tacos by D Fenwick, http://dfenwickphotography.com

Grilled chicken tacos

With summer upon us and ye olde bbq dusted off, this week’s recipe is a delightful grilled chicken taco with lots of fresh fixin’s nestled in corn tortillas.  This recipe takes a little extra effort, but it’s worth the wait – Let’s get cookin’!

Taco Seasoning:

1 Tablespoon Chili Powder
2 teaspoons Salt
1 teaspoon dry Oregano, crushed
1/2 teaspoon Cumin
1/2 teaspoon granulated Garlic
1/2 teaspoon granulated Onion
1/2 teaspoon Paprika
1/4 teaspoon ground Black Pepper

Combine the spices and set aside. (Can be stored in a spice bottle for a long period of time to use with beef, ground beef, chicken, etc.)

Salsa:

6 Roma Tomatoes (3 of these will be roasted)
1 Green Bell Pepper (to be roasted)
1 Yellow Bell Pepper (to be roasted)
3 Jalapeno Peppers (2 of these will be roasted)
1 medium to large Onion (will be roasted)
4 cloves Garlic
1 Lime
Salt
Olive Oil

Salsa and BBQ’ing the veggies:

While your  BBQ is heating. Halve and seed three roma tomatoes and both bell peppers. If you don’t want a really spicy salsa, also halve and seed your jalapeno peppers (otherwise, you just leave those seeds in there!). Peal the onion and cut into 8 to 12 wedges. When the bbq fire is hot, make a small pan out of heavy aluminum foil and place the three seeded tomatoes, both bell peppers, 2 jalapenos and your onion into the pan. Add a bit of olive oil to coat and prevent sticking, sprinkle with salt and place on a rack over your fire. Cook for about 10 minutes then turn everything over and cook for another 10 minutes or until the peppers are charred and the onion is mostly cooked (do not cook the onion or peppers to mush, just until a bit tender.)

While the peppers and onion are grilling cut up your remaining 3 tomatoes and place in a bowl.  Finely dice your remaining jalapeno and add it to the tomatoes.

When the peppers and onions are cooked, set these aside in a bowl covered with food wrap for about 10 minutes, then remove any skin that has been loosened by the bbq process.  Place the tomatoes and half the onion in a blender or food processor. Add one of the roasted jalapenos and the garlic. Blend until mostly smooth.

Take the remaining onion and the bell peppers and cut into about 1/4 inch pieces, place these in a bowl. Finely mince the remaining roasted jalapeno and add to the bowl. Then add the puree from above and stir gently, followed by the juice of one lime and stir. Add salt to taste. Let sit at least half an hour before assembling your tacos.

Note: this will get spicier as it sits.

Grilling the chicken:

2 1/2 pounds boneless, skinless Chicken Breast (boneless thighs would also work well)
Taco Seasoning (from recipe above)
2 Tablespoons Olive Oil

Place one breast at a time into a ziplock bag and fold the end over (do not seal). Pound the chicken flatter with a meat mallet. This will help ensure more even cooking.

Sprinkle the chicken with your taco seasoning and place into a zip lock bag. Add the olive oil. Squeeze the air out of the bag and seal. Squeeze around so the oil covers all of the meat. Place in your refrigerator for at least 2 hours to overnight.

Grill over direct heat for 10 to 15 minutes per side (depending on how hot your fire is) until the chicken is done. Place on a plate and cover with foil for 10 minutes. Slice the chicken across the grain.

Almost there…  Taco time!

Salsa
Grilled Chicken
Sour Cream
Tortillas
Shredded Cheddar Cheese (or Cotija would be good too!)
Lettuce
Fresh Cilantro

To assemble your tacos, heat your tortillas in a skillet, lightly brown but do not make crispy. Place a few pieces of chicken into the tortilla, add lettuce, salsa, cheddar cheese and sour cream. Sprinkle a little chopped, fresh cilantro over the top. Serve immediately.

Enjoy!

Filed Under: Photo, Recipe Tagged With: chicken, Dinner, grilled, grilled chicken, salsa, taco, tacos, tomato

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