Something Quick: Samye's Taco Salad

Chase's mom Samye came up to visit us in September (was it really that long ago?) and one night she made this for dinner. Chase of course had eaten it many times before, but I hadn't. I was skeptical of 1000 Island dressing on taco fixin's, although it explained why Chase dips his tacos in it. And yet ... IT WAS DELICIOUS.

Then again, you can't really go wrong with Fritos and a mom's cooking.

I had been craving it since then, and I finally broke one day a couple of weeks ago and told Chase we were having it for dinner. He did not protest.

We use a bit less 1000 Island than Samye does, but it's a recipe that's easily made to any taste.

And just easily made.

Happy cooking!

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Samye's Taco Salad

Ingredients

1 lb ground meat

½ - 1 cup 1000 Island dressing

1 cup shredded cheddar cheese

1 can black beans, drained

1 can black olives, chopped

1 cup chopped lettuce

2 large tomatoes, diced

1 10-oz bag Fritos

1 packet taco seasoning

Directions

1. Brown the ground meat and season with taco seasoning according to package directions.

2. For the vegetarian version, use

½ packet of taco seasoning mixed into the drained black beans.

3. In a large mixing bowl, toss lettuce, tomato, olives, beans and cheese.

4. Add half of the bag of Fritos to the veggie mix, crunching the chips slightly in your hands as you add them.

5. Toss the veggie mix in the 1000 Island.

6. Stir about two-thirds of the taco meat into the mix.

7. To serve, place a handful of the remaining Fritos on a plate. Top with a heaping scoop of the salad mix and sprinkle with extra taco meat.

8. As always, enjoy!

Salad mix, all mixed.

Ready for eating. It's just that easy.

Now that's some happy cooking! :)

Something Spiced: Cinnamon Apples with Cranberries

Despite my frustration with Blogger while trying to put jumps into old posts (I had to completely rewrite last week's post because of formatting shenanigans), I am here with new food for you.

I had a different recipe written for today, but I made these apples tonight, and I couldn't resist a change in plans. And it worked out perfectly for the holiday week. Somehow, cranberry-laced apples seem more Thanksgivingy than fancy taco salad. Imagine that.

This version of the recipe makes about 3 servings (about 1 serving per apple). Easily adjusted for any gathering.

So if you've been looking for a great side dish to take to your Thanksgiving feast, or you just want a delicious way to prepare some of the lovely fall apples, here you go!

Happy cooking!

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Cinnamon Apples with Cranberries

Ingredients

3 medium apples (I recommend Braeburn, Jonathan or Jonagold)

1 cup fresh cranberries

¼ cup sugar

2 tsp brown sugar

1 tsp cinnamon

1 tsp nutmeg

¼-

½ tsp cloves

4 Tbsp butter

extra 1-2 tsp sugar, based on apple tartness

Directions

1. Slice apples into approximately half-inch slices.

2. Meanwhile, melt butter in a large pot over medium heat. (A large high-sided skillet would also work.)

3. In a large mixing bowl, combine sugar, brown sugar, cinnamon, nutmeg and cloves.

4. Add apples to the bowl and toss with a spatula to coat in sugar mix.

5. Put apples into pan with melted butter. Add cranberries and stir.

6. Cover the pot and allow the fruit to cook over medium heat, stirring occasionally.

7. When the apples are almost done, taste test a bite. Add more sugar to reach your preferred sweetness. Stir.

8. When the apples reach the desired softness (about 5-10 minutes), serve and enjoy.

Apples coated in goodness.

Happily frying away.

Happy cooking!