We had the most amazing taco night ever!!! Matt made me homemade guacamole and some bean and corn concotion that was out of this world. We made homemade taco meat seasoning and used grass fed ground beef. MMmm, I could eat this every night. I did not get a good picture of the guacamole, but you can see it's very fresh - plastic wrap lines and all. It is such a gorgeous color and whispers come hither to me from the fridge.
Matt and I love being in the kitchen together and this dinner was no different. I think a lot of our meals taste so delicious because we create them together and share the love of cooking and eating. I was super excited for Matt to try grass fed ground beef and the taste difference in flavor. I'm really big into organic and whole foods, but he loves preservatives, haha.
Coming soon....chicken spanikopita meatballs and fresh authentic tzatziki!
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 teaspoon onion powder
1.5 teaspoons paprika
1 teaspoon sea salt
dash of cayenne pepper or more to suit your taste
freshly ground pepper to taste
In a large skillet I browned the beef with a chopped onion and then drained the very little fat that was in the beef. Place the beef and onion back in the skillet and add the taco seasoning and a 1/4 c water.
Guacamole from Tyler Florence
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles (Matt left these out)
1 big handful fresh cilantro, finely chopped
1/2 to 1 Tbsp Extra-Virgin Olive Oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap on the surface of the guacamole so it doesn't brown and refrigerate overnight before serving.
BEST GUACAMOLE I've EVER eaten!!! I could eat this until my belly hurt it was so good. He only used 2 limes because one of them provided LOTS of juice.
Matt's Bean and Corn Concotion
1 can black beans
1 can mexi-corn
1/2 red onion, finely chopped
1 clove garlic, chopped
1 lime, juiced
In a skillet, heat olive oil and saute the chopped onion and garlic until the onion is translucent. Add beans, corn, and lime juice; heat through and serve.
This was very good and we ate it in our tacos. It would also be good as a dip for tortilla chips!
Mmmm, the finished product getting ready to go into my belly!!!!