Copycat Taco Bell Spicy Potato Tacos

 

My youngest and his girlfriend introduced me to Taco Bell's Spicy Potato Taco over a year ago and I fell in love! Unfortunately, they don't sell them in my area anymore. When your favourite food is no longer available you make your own. I made this the other day for my oldest daughter's birthday (her request), and my youngest gave me a thumbs up while he enjoyed his tacos. It is so good!. The potatoes are crispy on the outside but tender on the inside. The flavour has just the right spicyness.

Copycat Taco Bell Spicy Potato Tacos

Ingredients:

4 large Russet Potatoes, peeled and diced

1/4 cup Olive Oil
2 Tbs Cornstarch
1 Tbs Onion Powder
1 Tbs Garlic Powder
1 tsp Ground Cumin
1 tsp Paprika

1 tsp Salt
1/4 tsp Cayenne Pepper

Assembly Ingredients:

Small Soft Tortillas, warmed

Chipotle Sauce, I used Taco Bell for authenticity
Lettuce, Shredded

Tomatoes, diced
Monterey Jack Cheese, shredded

Sour Cream (this isn't on the Taco Bell version but we add it)

Directions:

1. Preheat the oven to 400 degrees.
2. Lightly oil a large rimmed baking sheet or two smaller baking sheets.
3. Peel the potatoes and dice into 3/4 inch sized chunks.
4. Rinse the potatoes in cold water.
5. In a large pot, bring water to a boil (enough to cover all the potatoes).
6. Carefully add the potatoes and boil for 5-7 minutes. You should be able to pierce the potatoes but there should still be resistance
7. Drain in a colander and let sit for about 3 minutes until dry. 
8. Once dry, shake the strainer a little. You should see some rough starch on the potatoes.
9. In a large bowl, combine the parboiled potatoes, olive oil, cornstarch, onion powder, garlic powder, cumin, paprika, salt and cayenne pepper. Toss well to combine.
10. Transfer the coated potatoes to the prepared baking sheet and arrange in a single layer.
11. Bake for 40-45 minutes, flipping the potatoes over halfway through, until they are golden brown and crispy.
12. Serve in warmed tortillas with chipotle sauce, lettuce, tomatoes, shredded cheese, diced tomatoes and sour cream.

Enjoy!

            Ingrid

Slow Cooker Healthy Version Chili

I first had this chili when my family had dinner by the firepit of the home of my hiking buddy. A few months later my oldest asked me if I had the recipe. My friend had shared it on her own blog (I'll share the link to her blog if I get permission.) Since then it has become one of our favourite chili recipes to have. Enjoy some versions of chili that my family enjoy. We have a delicious quick chili, a variation of the quick chili, a sweet maple chili and a delicious white chicken chili.

Slow Cooker Healthy Version Chili
(image courtesy of Betty Cr*cker website)

Ingredients:

                1 pkg Gardein brand Ultimate Beefless Ground

                    or 1 pound of Ground Organic Bison

                1 c. Yellow Onion, chopped 

                1 c. Green Bell Pepper, chopped 

                1/2 c. Yellow Bell Pepper, chopped 

                1/2 c. Red Pepper, chopped 

                2 cloves Garlic, chopped

                2 cans Tomato Soup (do not add milk)

                1 can of Low-Sodium Garbanzo Beans (Chickpeas), do not rinse or drain

                2 Tbs Chili Powder

                1 Tbs Vinegar

Directions:

1. In a large skillet, lightly sprayed with cooking spray.
2. Brown the ultimate "beef" or bison until no longer pink.
3. Once the meat is just beginning to brown, add in the onion, garlic, and peppers. 
4. Cook on low until peppers are just getting tender.
5. Transfer to a lightly sprayed CrockPot. 
6. Stir in the soup, the chickpeas and its liquid. Stir well.
7. Add in the chili powder and vinegar.
8. Cook on low for 5-7 hours. 
9.  Serve with: 
• shredded cheddar cheese (or a vegan "cheddar" option)
• crushed tortilla chips
• sliced green onions (scallions)

Tips:

• If using vegan "meat" this step only takes about 4-5 minutes.  
• Bison takes about 8 minutes to brown.

       

 Dinner Menu Ideas:

• Fruit Salad 
• cut up melon, grapes, blackberries, raspberries, blueberries and honeydew
• Honey Cornbread or regular Corn Muffins
• Tossed Salad 
• Greens, cucumbers, chopped tomatoes, raw broccoli florets tossed,with a drizzle of Tuscan Italian Dressing, low fat.

Enjoy!

            Ingrid

A Perfect House Salad

I just had to share this recipe. It's so simple and easy but my oldest daughter added so many delicious vegetables to make this so good and picture-perfect. The colours were amazing! 

Perfect House Salad

Ingredients:

        Romaine Lettuce, torn into edible size

        Red cabbage, chopped into strips

        Cherry Tomatoes, cut in half

        Broccoli Tops, cut into bite-size

        Cucumber, sliced and quartered

        Carrots, shredded

Directions:

1. Combine the ingredients in whatever order and amount you prefer.
2. Top with your favourite dressing and topping. I love Greek vinaigrette topped with Blue Cheese crumbles, with croutons.

 Enjoy!

            Ingrid

Chick Pea Tacos

This recipe was created by the girlfriend of my youngest son. Alexandra is our family vegetarian and the reason I have added vegetarian meals to our menu. She created this while going to college in our area (she has since moved to D.C. to continue her education as she works on her law degree). Since she moved to D.C. my son has been suggesting this recipe to me. I promised I would make it but I didn't exactly keep that promise. As I was making it my son slowly nudged me away and took over cooking it. This is so delicious! even my fussy eater ate hers and wanted more. Thank you for sharing this with us, Alex!

Chick Pea Tacos

Ingredients:

        2-3 cans Chick Peas, drain and rinse

        Hot Sauce, enough to flavor

        1 tsp Pepper

        10 Tortillas, fajita size

        1-1/2 c Monterey Jack

        Lettuce

        Blue Cheese Dressing

Directions: 

1. Preheat air fryer to 400.
2. In a bowl, mix chick peas with hot sauce.
3. Sprinkle with pepper.
4. Cook in air fryer for 8-11 minutes
5. Meanwhile, warm up tortillas.
6. Place chickpeas in tortilla.
7. Add Cheese.
8. Layer lettuce on top.
9. Top with dressing.

 Enjoy!

            Ingrid

Penne with Spinach and Tomatoes

This recipe came about because of the combination of my son's lovely girlfriend being a vegetarian and from our family joining BJs. Because of our membership at BJs we have an abundance of pasta, chiefly penne. This caused me to have to be creative with penne recipes. This recipe for penne with spinach and tomatoes is actually super easy but is often requested by my family. 

Penne with Spinach and Tomatoes

Ingredients:

        12 oz Penne

        2 c Fresh Spinach (packed)

        1 can (14.5 oz) Diced Tomatoes (or 2 Fresh Tomatoes, diced)

        3 cloves Garlic, minced

        2 Tbs Olive Oil

        1/4 tsp Red Pepper Flakes (optional)

        Salt and Pepper, to taste

        1/4 c Parmesan, grated

Directions:

1. Bring a large pot of salted water to a boil.
2. Cook the penne according to package instructions until al dente. 
3. Drain and set aside.
4. In a large skillet, heat the olive oil over medium heat.
5. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute, until fragrant.
6. Stir in the diced tomatoes (do not drain the juice) and cook for 4-5 minutes, allowing them to simmer and reduce slightly.
7. Toss in the fresh spinach and cook for 2-3 minutes, stirring frequently, until wilted.
8. Add the cooked penne to the skillet and toss everything together to coat the pasta in the sauce.
9. Cook for another 1-2 minutes to heat through.
10. Remove from heat
11. Sprinkle with grated Parmesan.

Enjoy!

            Ingrid

Plant-Based Tacos

I'm one for simple and quick recipes. This version adds healthy to the mix. so it's a win - win for all of us. I'm sure everyone knows how to make a basic taco. Here's where it gets healthier. Not totally healthy since we used regular sour cream but much better that it was. The best part to make this easy? My youngest daughter cooked the meal, and cleaned the kitchen afterward!

The family all agreed that this is just as good as with real meat.

Plant-Based Tacos

Ingredients:

        2 bags Gardein Ground Be'f

        2 pks Taco Seasoning

        1 can Refried Beans

        1/2 cup Sour Cream

        1/2 head Iceberg Lettuce, chopped

        1 cup Cherry Tomatoes, halved

        1 cup Mexican Cheese, shredded

        Taco Sauce to taste

        12 Taco-size Tortillas

Directions:

1. Brown ground Be'f until no longer pink.
2. Stir in taco seasoning and cook for two minutes.
3. Add refried beans and mix in well.
4. In tortillas, layer ingredients however you prefer. For me, I like to spread on the sour cream before adding the meat mixture. Then I put the cheese on so it melts and the sauce to blend in. The lettuce and tomatoes go on last. It's really a matter of preference.

  Enjoy!

            Ingrid

Cheese & Bell Pepper Quesadillas

This delicious recipe, based on one I found somewhere on Pinterest, has become a family favorite. It's quick and easy and so, so good! Made from seven ingredients it can be added to your menu rotation for those busy nights. For the best color use all four colors of bell peppers (green, red, orange, and yellow).

Cheese & Bell Pepper Quesadillas

Ingredients:

        1 Tbs Olive Oil

        1 Green Bell Pepper, sliced into thin strips

        1 Red Bell Pepper, sliced into strips

        1 Orange Bell Pepper, sliced into strips

        1 Yellow Bell Pepper, sliced into strips

        1/2 tsp Cumin

        Dash Kosher Salt, to taste

        Black Pepper, to taste

        1/2 tsp Lime Juice

        2 1/2 cups Monterey Jack, grated

        2 Large Flour Tortillas

Serve with:

        Sour Cream

        1 cup Salsa

Directions:

1. Pre-heat the oven to 375.
2. Lightly grease a baking sheet.
3. Add the oil to a large skillet over medium heat.
4. Cook all of the bell peppers in oil.
5. While the peppers are cooking, add the cumin, kosher salt, a bit of fresh ground black pepper and the lime juice and cook just until peppers are just soft, about 3 to 5 minutes; do not overcook.
6. Place two of the flour tortillas flat on a lightly greased baking pan to assemble your quesadillas.
7. Place a thin layer of peppers on a flour tortilla.
8. Add a thick layer of cheese and cover with another flour tortilla, and assemble all of the veggie quesadillas in the same manner.
9. Bake the quesadillas for about ten minutes, or until the cheese has fully melted.
10. Remove from the oven and allow to cool slightly before slicing and serving.
11. To serve, slice each quesadilla into fourths or. 
12. Serve with sour cream and salsa for dipping.

Enjoy!

            Ingrid

Vegetable Pasta

This delicious healthy pasta recipe is a nice vegetarian option. I made this the first time a week or so ago for the girlfriend of my youngest. The other day I was drawing a blank on supper and my oldest requested this recipe again. It's quickly becoming a family favourite.

Vegetable Pasta

Ingredients:

        1 lb. Pasta, cooked al dente

Sauce:

        1 Yellow Onion, finely diced

        1 tsp Garlic, minced

        1 Green Bell Pepper, finely diced

        8 oz. Baby Portobella Mushrooms, diced

        24 oz. Pasta Sauce

        15 oz. Fire Roasted Diced Tomatoes, drained

        2 Tbs Worcestershire Sauce

        2 Tbl Sugar

        Red Pepper Flakes to taste

        Salt and Pepper to taste

        1 tsp Basil

        1 tsp Oregano

        1 Tbs Italian Seasoning

Instructions:

1. Over medium-high heat in a Dutch oven, saute the onion and garlic until the onions are translucent.
2. Add diced bell pepper and mushrooms and let the vegetables sweat, about 5 minutes.
3. Pour in pasta sauce, diced tomatoes, Worcestershire sauce, sugar, red pepper flakes, and season with salt and pepper to taste.
4. Reduce heat to medium-low. Cover and simmer for 30 minutes.
5. Add in basil, oregano, and Italian seasoning and stir to mix.
6. Dish and serve hot over cooked pasta topped with Parmesan cheese.

             

Enjoy!

            Ingrid

Delicious Black Bean Burger

Since the beginning of barbeque season we've been using the PitBoss a lot! To heck with the air temperature, that's what later meals are for. The difference this year is that my youngest is dating a young lady who is a vegetarian. I've made a few adjustments to my menus to accommodate her. One of those changes I've made is to include Black Bean Burgers to our barbeques. I played with several recipes and this is the recipe she likes best. Each time I make it the burgers look better. As my oldest said "It's almost like practice makes perfect". Yup, something like that.

Black Bean Burger

Ingredients:

        15 oz can Black Beans, drained and rinsed
        1/2 Green Bell Pepper
        1/2 small Onion
        2 cloves Garlic, peeled
        1 large Egg, beaten
        2/3 cup Whole Wheat Breadcrumbs
        1 Tbs Chili Powder
        1 tsp Cumin
        salt and Black Pepper, to taste


Directions:

1. Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture.
2. Mash well with a fork.
3. Place bell pepper, onion and garlic in a food processor and process until finely minced.
4. Transfer vegetable mixture to a fine strainer.
5. Use the back of a spoon to press out excess moisture. Don't skip this or the burger won't hold together.
6. Add the vegetable mixture to the bowl with the black beans.
7. Add the chili powder, cumin, salt and pepper.
8. Stir to combine.
9. Add beaten egg and mix well.
10. Stir in bread crumbs.
11. Divide mixture into 4 even-size portions.
12. Form them into patties with your hands.
13. Cook, separate from beef burgers, on well-oiled grill over medium heat for 4-5 minutes per side.

Top like you would any burger.

Enjoy!

            Ingrid