Hello Friends and Happy Fri-Yay!
Tonight my son and his date will be attending the Appoquinimink Senior High School Prom and he will be staying out much later than he ever has. You know that I won’t get much sleep until he walks back in the door, I’ll be praying that they all have a safe and wonderful time!
Monday is Cinco de Mayo, which isn’t a major holiday in Mexico; but here in America, it’s an excuse to over indulge in Mexican food and to drink lots of beer. So in honor of this holiday, today’s Friday’s Foodie Feature is an easy recipe for Ground Turkey and Bean Burritos.
Ground Turkey and Bean Burritos
1 lb Jennie-O Ground Turkey
1 – package Burrito Seasoning Mix
1 – can of Black or Pinto Beans – drained and rinsed
4 – tortillas
1 – can diced tomatoes or jar of Salsa
1 1/4 cup of water
1 – 8 oz container of Sour Cream
Cilantro and Hot Sauce (optional)
Brown Ground Turkey on medium heat until thoroughly cooked and is no longer pink. Pour in Burrito seasoning mix, add water, stir then simmer uncovered for 6-8 minutes.
In a small bowl add drained and rinsed beans and sour cream, mix together and place in microwave for 3 minutes.
Lay out a tortilla onto a plate, spread beans onto tortilla and add about a 1/2 cup of turkey mixture in center then fold tortilla into a burrito.
Sprinkle some cheddar cheese on top then put into the microwave for 2 minutes to melt it.
Top with a spoonful of salsa or diced tomatoes and sprinkle on a little hot sauce if you wish.
Pop open a cold one and enjoy!
Mexican Beer at Pockets Discount Liquor
What is your favorite Mexican dish?
Stay Blessed No Stress in 2014!
Hello Friends and Happy Fri-Yay!
We may have just turned the corner with the warmer temps on the horizon. Once the seasons change from winter to Spring and then to Summer, there are two things that are forefront in my mind – eating light and vacation.
Eating light while on vacation is great, but when that’s not possible, I try to make the best of it with foods that conjures up the places that I would rather be.
Today’s Friday Foodie Feature is Ceviche
There’s something about mixing lime juice, fish and cilantro that reminds me of either a Conch Salad from the Bahamas or Ceviche from Mexico. Conch is giant sea snail, which I can’t get in Middletown, but like ceviche it can also be made with scallops.
This cold appetizer is a great way for me to start a vacation even if it’s only a mental one, and if I add a cold beer…everything is right in the world!
- 1 lb fresh bay scallops – diced into quarters
- 6 limes or bottled lime juice
- 1 jalapeno pepper – diced
- 1/2 green pepper – diced
- 1 Avocado – diced
- 1/2 cup onions – diced
- 1/2 cup cherry tomatoes – halved
- 2 tbsp orange juice
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 cup cilantro – chopped
Dice the bay scallops into quarters, then place them into a bowl. Pour in enough lime juice to cover them all. Put plastic wrap around bowl, pressing down to ensure that all the scallops are covered and refrigerate for at least 3 hours.
While the scallops are marinating or “cooking” in the lime juice prepare the other ingredients.
Remove scallops from refrigerator and bowl, do not rinse.
The scallops should be white and firm to the touch.
Drain scallops and add other ingredients, stirring to mix well
Ceviche can also be made with any other firm fleshed fish, ie, red snapper but use the freshest fish possible and make in the same day of purchase.
What foods reminds you of a Spring or Summer vacation? Come back at 6:00 p.m. and share it at the
Weekend Wind-Down Party!
Stay Blessed ~ No Stress in 2014!