Taco Bar

My neighbor is having a get together tonight and we are doing a taco/nacho bar. This is such an amazing idea.  We've done it before and it was awesome.  So I found a check list because there isn't necessary a recipe. 

Chicken Tacos

So I was searching for an easy crockpot meal that I could teach my kids. So of course I went to Pinterest. I found a lot, but not many that I had the ingredients for.

This one I did and so I tried it out on them and they loved it. My teenager couldn't believe how easy it was and gladly volunteered to make it next time! Score 1 for mom!

Chicken Tacos

1 can enchilada sauce
1 jar salsa (or in my case 1/2 jar salsa and a drained can of diced tomatoes)
2 packages taco seasoning (one would have worked too)
3-5 lbs chicken

Put a liner in your crockpot (trust me it's worth it). Throw in the chicken, top with your ingredients and turn on the crockpot. High 4-6 hours or low 8-10. I don't have a hand held mixer so I threw the chicken in my kitchenaide and with the whisk attachment I shredded the chicken and returned to the crockpot on warm until everyone was ready.

The crockpot liners are awesome. Your kids will love you if they have to do the dishes. I can get a box of the store brand ones for $1 and it has 4 liners in it. It's also great if you have leftovers. You just pull the bag out and put it in a container. If it doesn't spill they don't even have to scrub that container!

I hope you enjoy it as much as they did. They each had two tacos!

Spaghetti Tacos

So the last couple weeks with everyone going back to school and work I have been (as you may have noticed) going for the quick, easy and simple ingredients.

The other night one wanted tacos, one wanted spaghetti and the neighbor kid was just thrilled he was getting to stay!  So jokingly I said hey remember that TV show that they had spaghetti tacos? And then we were making them. Well, hubs refused and ate spaghetti...

Spaghetti Tacos
Spaghetti tossed in spaghetti sauce
Taco meat
Hard or soft shells
(More fun at the table with hard)
Parm cheese (optional)

Put your taco meat in, then your spaghetti, top with parm cheese if you'd like and have fun!

This is a great meal for left over night as well. Got a little spaghetti letft, little taco meat? But, neither one is enough for a full meal, well it is now!

Napkins will be needed as well as a fork to clean up at the end, but I had 3 boys (11, 13 and 14) and they all loved it!  Sadly, the hub's inner teenage boy didn't even want to try it.

The most amazing weather!

Man, fall has come in like a champ, hasn't it?  The temperatures aren't too low during the day and the combination of the sun beaming and the breeze blowing is amazing!  The colors are starting to show, it has begun to snow leaves lol.  Seems to be happening earlier than usual.  Maybe that's just because time seems to move so fast these days.  Uh, there I go again sorry.   Anyway, sunshine and rainbows, baby.  Sunshine and rainbows!  The recipe I have chosen for today has not been tested.  It is what we are having for dinner tonight!  Looking forward to it.  I will be sure to let you know how well it works out for us.

The recipe makes me feel like it is a summer/fall dish.  I know sounds crazy.  Well, duh.  LOL.  No, the fish reminds me of summer.  The beans conjure up warmth after a breezy day, fall.  So I find it perfect for the moment!  And the moment is where we should live!  With all our passion!  I'm going to have to give Spicy a call, I'm thinking the straps on my jacket must need tightening.

I found this gem in the September issue of Cooking Light.  I'm hoping it stands up to my expectations!  Enjoy, tomorrow is Friday! :D.  Don't forget I will post in the comments probably tomorrow how it went on my end.  Would love to hear how it worked out for you!  By the way I have two recipes here as they are presented as a meal, makes it even more worth while.

Smoky Tilapia Tacos

1 teaspoon garlic powder

1 teaspoon Spanish smoked paprika

1/4 teaspoon ground coriander

1/4 teaspoon freshly ground black pepper

3/8 teaspoon kosher salt, divided

2 pounds tilapia fillets (I'm using Mahi Mahi)

1 Tablespoon olive oil

1 Tablespoon finely chopped fresh cilantro

2 teaspoons canned chopped green chiles

1 diced peeled avocado

12 (6-inch) corn tortillas

Cooking spray

6 lime wedges

1.  Preheat broiler to high.

2.  Combine first 4 ingredients and 1/4 teaspoon salt.  Brush fillets with oil and sprinkle with spice mixture.  Place fillets on a baking sheet.  Broil 6 minutes or until fish flakes easily when tested with a fork.

3.  Combine remaining 1/8 teaspoon salt, cilantro, chiles and avocado in a bowl; lightly mash with a fork.

4.  Heat tortillas on a grill pan coated with cooking spray 20 seconds on each side or until lightly charred.  Divide avocado mixture and fish among tortillas.  Serve with lime wedges.

Simmered Pinto Beans with Chipotle Sour Cream

2 teaspoons olive oil

1/2 Cup chopped onion

1/2 Cup chopped red bell pepper

1/2 teaspoons ground cumin

2 garlic cloves, minced

1/2 Cup unsalted chicken stock

1/8 teaspoon kosher salt

1/8 teaspoon freshly grounds black pepper 

1 15 oz can unsalted pinto beans, rinsed and drained

1 Tablespoon lemon juice

2 Tablespoons chopped fresh flat leaf parsley

3/4 Cup reduced fat sour cream (I am probably going to use full fat greek yogurt)

3 Tablespoons low fat buttermilk

1.5 teaspoons minced chipotle chiles, canned in adobo sauce

1.  Heat a saucepan over medium-high heat.  Add oil; swirl to coat.  Add onion, bell pepper, cumin and garlic; saute 2 minutes.  

add stock, salt, black pepper and beans; simmer 7 minutes.  Stir in juice and parsley. 

2.  Combine remaining ingredients; serve with beans.