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

Maple Chili

It's that time of year again. Maple sugaring season! One of my family's favourite things to do when the sap starts running is to attend the NYS Maple Weekend activities.

We first began attending Maple Weekend while living in Lewis County (Home of the NYS Maple Museum in Croghan). Sugar houses were few and far between in Chautauqua County that we didn't go to any while we were there. Since moving to the Capital District we have gone west to Fulton and Montgomery Counties and East to Washington County where from the driveway of one sugar house we were almost a stone's throw to Vermont. New York State syrup is better.

While in Fulton County we had the delight to have some Maple Chili fresh from the crockpot. This has quickly turned into one of our family favourites. Another favourite is my Quick Chili that I threw together after being told by our cheerleader that she signed me up to bring chili to the high school football game (that started in two hours). A variation of this has more ingredients and delicious flavour. One of the thousand ways I know how to cook chicken is this delicious White Chicken Chili. The last, but not least, favourite is the healthy version that we got from my hiking buddy.

      Maple Chili

Ingredients:

        1 lb. Ground Beef

        1 large Chopped Onion

        2 cans Cream of Tomato Soup

        16 oz.can Kidney Keans

        (2) 14 oz. cans Diced Tomatoes

        1/3 c. pure NYS Maple Syrup

        2 tsp Salt

        ½ tsp Pepper

        1 Tbs Chili Powder

Directions:

1. Brown together the ground beef and onion in a soup pot. 
2. Add the rest of the ingredients 
3. Simmer together for two hours or cook all day in a CrockPot.
4. Serve with these corn muffins.

Enjoy!

            Ingrid

Delicious Quick Chili Variation

We had a cooler snap after a wonderful rainfall so I decided to take the opportunity to make chili. Okay, so maybe it was more like I defrosted ground beef and forgot to do anything with it until it was almost time for people to come home.

I was thinking about chili but decided to try something different. The family seemed happy with the change. This one wasn't far off from the family favourite but had a few modifications done to it. Check out our other favourite chili recipes, like a healthier version, Maple Chili with added sweetness, and White Chicken Chili for a lighter take on the dish.

Quick Chili Variation

Ingredients:

        2 lbs Ground Beef

        1 Onion, finely diced

        3 Cloves Garlic, minced

        3 (14.5oz) cans Diced Tomatoes

        1 (15oz) can Kidney Beans

        1 (15oz) can Pinto Beans

        1 can Green Chili Peppers

        1 (8oz) can Tomato Sauce

        1 cup Water

        2 Tbs Chili Powder

        2 Tbs White Sugar

        1 Tbs Ground Cumin

        1 Tbs Salt

        1 Tbs Hot Pepper Sauce

        1 tsp Ground Black Pepper

Directions:

1. Cook and stir ground beef until browned and crumbly. Drain.
2. Add onion and garlic to beef and cook until onion is translucent.
3. Add remaining ingredients.
4. Simmer for 30 minutes until done.
5. Sprinkle with Shredded Cheddar.
6. Serve with Corn Muffins.

Enjoy!

            Ingrid

Quick Chili

This family favourite came about during a moment of panic. I was told that my daughter had signed me up to bring chili to the high school football game. And I needed to bring it in within one hour! I threw together some ingredients and it became a hit!  Afterward, I was asked to bring this every home game. Feel free to try some of our other favourite chili recipes. We have a variation of this one, a healthy version, a sweet maple chili and a delicious white chicken chili.

Quick Chili

Ingredients:

        2 lbs Ground Beef

        1 Onion, finely chopped

        3 Cloves Garlic, Minced

        1 cup Diced Tomatoes

        8 oz Tomato Sauce

        1 cup Water

        1 can Kidney Beans

        1 can Pinto Beans

        2 Tbs Chili Powder

        2 Tbs Sugar

        1 Tbs Hot Sauce

        1 Tbs Ground Cumin

        1 Tbs Salt

        1 tsp Pepper

        Shredded Cheddar

Directions:

1. Lightly brown ground beef, drain if necessary.
2. Add onion and garlic, cook until onion is translucent.
3. Add remaining ingredients.
4. Simmer for 30 minutes until done.
5. Sprinkle with Shredded Cheddar.
6. Serve with Corn Muffins

Enjoy!

            Ingrid

Smoked Sausage and Chicken Gumbo

We wanted to celebrate Mardis Gras this year with a dish from New Orleans. After searching Pinterest I found this recipe from Iowa Girl Eats. There was just the right amount of kick to this Gumbo and everyone, including the fussy ones, loved it.

Smoked Sausage and Chicken Gumbo

Ingredients:

        1 tsp + 3 Tbs Olive Oil

        14 oz Andouille Sausage, sliced into half-moons
        4 skin-in, bone-in Chicken Thighs
        1 tsp + 1 Tbs Cajun Seasoning
        6 Tbs Flour
        1 Green Bell Pepper, chopped
        2 small Celery Stalks, chopped
        1 small Onion, chopped
        2 cloves Garlic, minced
        2 Tbs Tomato Paste
        56 oz low-sodium Chicken Broth
        2 Bay Leaves
        1/4 tsp Smoked Paprika
        1/4 tsp Cayenne (more or less according to taste)


Directions:

1. Heat 1 teaspoon oil in a 6-quart Dutch oven or soup pot over medium-high heat.
2. Add sausage then saute until browned, 5-7 minutes.
3. Transfer to a plate then set aside.
4. Season both sides of chicken thighs with 1 teaspoon Cajun seasoning then place skin side down in Dutch oven.
5. Sear on both sides until golden brown, 3-4 minutes a side (does not need to be cooked through).
6. Transfer to plate with sausage and set aside.
7. Remove Dutch oven from heat for a few minutes to cool slightly then place back over medium heat.
8. Add remaining 3 Tablespoons oil.
9. Sprinkle in flour and whisk constantly until mixture is the color of caramel, 10-15 minutes (this is your roux.)
10. Add bell pepper, celery, and shallot or onion then saute until vegetables are slightly tender, 5 minutes, scraping the bottom of the Dutch oven often with a wooden spoon to make sure roux doesn't burn.
11. Add garlic and tomato paste then saute for one more minute.
12. Add a couple big glugs of chicken broth at a time to the Dutch oven, using the wooden spoon to scrape up any bits on the bottom.
13. Add remaining chicken broth, remaining 1 Tablespoon Cajun seasoning, bay leaves, smoked paprika, cayenne pepper, sauteed sausage and chicken thighs then turn heat up to bring gumbo to a boil.
14. Turn heat down to medium then simmer uncovered for 1-1/2 hours, occasionally skimming off the fat that rises to the top.
15. Transfer chicken to a cutting board then remove and discard skin and bones.
16. Shred chicken then add back into the gumbo.
17. Remove bay leaves then taste and adjust seasonings if necessary.
18. Serve over cooked white rice.

Serves 6

Enjoy!

            Ingrid

Beef Rendang or "Rendang Daging" - Spicy Beef Stew with Coconut

Beef rendang or “rendang daging” is of Indonesian origin. It's a time-consuming dish, but well worth it - save some leftover as it only gets better overnight.

Beef Rendang

Ingredients:

        1 1/2 lb Boneless Beef Short Ribs (cut into cubes)
        5 Tbs Cooking Oil
        1 Cinnamon Stick (about 2-inch long)
        3 Cloves
        3 Star Anise
        3 Cardamom Pods
        1 Lemongrass (cut into 4-inch length and pounded)
        1 cup Thick Coconut Milk
        1 cup Water
        2 tsp Tamarind Pulp (soaked in some warm water for the juice and                             discard the seeds )
        6 Kaffir Lme Leaves (very finely sliced)
        6 Tbs Kerisik (toasted coconut)
        1 Tbs Sugar/Palm Sugar or to taste
        Salt to taste

Spice Paste:

        5 Shallots
        1 inch Galangal
        3 Lemongrass (white part only)
        5 cloves Garlic
        1 inch Ginger
        10-12 Dried Chilies (soaked in warm water and seeded)

Directions:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with steamed rice and save some for overnight.

Cook’s Note:

To prepare the kerisik or toasted coconut, just add the grated coconut to a dry wok and stir continuously until they turn golden brown.

This is good with white rice to tame the spiciness.  

Enjoy!

            Ingrid