Great green globs of greasy, grimy gopher guts.
For some reason, my husband and I started singing this tonight. I LOVE things that we can both relate to from our childhood, even though we grew up in two different countries. It is amazing how things like that could spread, even before the interwebs. We DID have a little bit of a discussion over what the second line is. I remember something like “mutilated chicken feet” and the husband says it is “mutilated monkey meat.” The internet says the Husband is right. But I remember nothing about monkeys.
OKAY. Enough of that.
Babyface, Puppyface and I all went for a walk in the woods this afternoon. We had a lot of household decisions to talk through and we spent about an hour tromping through the leaves and hashing out some life choices. Good marriages are made of walks in the woods while discussing finances. That and foot massages.
And being a good Puppy Parent means letting your dog chase after squirrels on a frequent basis.
Have I mentioned how much I love fall? And totally random limestone structures that I can stand on?
Once we headed back to the homestead, I was craving a vast amount of veggies and the dinner on our menu that fit the bill was taco salads!
First things first, needed to mix up a batch of my homemade taco seasoning. Those little packets taste great, but did you know that they have 25% of your daily allowance of sodium per serving? And they are packed full of unpronounceable ingredients like maltodextrin, monosodium glutamate, and silicon dioxide. Yummy? Beyond that, you can control the flavors to meet your family’s tastes (more spice, less spice, saltier, smokier) and it is SO much cheaper if you make it yourself.
It takes quite a few spices to get the right blend, but you could easily make this in bulk and store in an airtight container. Black pepper, salt, chili powder, onion powder, cumin, garlic powder, paprika, red pepper flakes and oreganooooooooooooooo.
Here is our standard mix. It is to the mild-side of medium. Actually, I think I might reduce the red pepper flakes by half next time. We’re wimps.
1 T. chili powder
1/2 t. garlic powder
1/4 t. onion powder
1/4 t. red pepper flakes*
1/4 t. oregano
1/2 t. paprika
2 t. cumin
1 t. kosher salt*
1 t. black pepper
Mix all ingredients together. Brown 1 pound of meat of your choice, add seasoning and 1/4 cup of water. Simmer until sauce has thickened, 2-3 minutes.
* Adjust these two to your preferences. You can always add more later.
We sautéed a wee bit of chicken tenderloin with a lot a bit of red peppers (from our garden, still!) and onions.
Mixed in the seasoning and water. I used all of this batch for this amount of chicken and veggies.
Let it simmer and you get a nice yummy, seasoned sauce.
The bowl stacks started with greens.
And then some tomatoes (from our garden!) and kidney beans.
Plus some “refried” beans (pulled from the freezer) and salsa.
Seasoned chicken, peppers and onions on top.
And finished off with a dusting of cheese, dollops of guacamole and sour cream, and some tortilla chip crumbs.
These exactly hit the spot. YUM.
I asked on Twitter if anyone would be interested in seeing what I packed for lunch during the week and the response was huge! I’m going to do a test run tomorrow. My plan is to photograph my lunch before I leave in the morning and then take a quick break at work to post during late morning. I wouldn’t expect a lot of content, but I’ll try to at least get an overview up.
Also, still getting great feedback from my 50/50 post. I have received almost 300 comments over on SparkPeople and have met an amazing number of people who are so inspirational. Everyone has been fantastic. Still feeling very honored. You all rock!