Picture a Day - Day 65

I've noticed that lots of other blogs have all of these super cool recipes that they find somewhere and then proceed to try at home complete with a loving list of ingredients, amount used, and any tweaks they added.

I, however; am not one of those people. I'll get the basic gist of a recipe down (basically if this should be added to this and so it won't curdle) and then I walk down a path all my own (which generally involves a lot of things burning). Also, I much prefer those meals that you can streamline and get done in say oh under 30 minutes including all the prep work.

So even though it isn't the fanciest meal out there, here is a nights meal that I made in about 20 minutes and everything contained was within our pantry (even though it was a spur of the moment dish).

My quick and easy taco salads.

Well the first thing you want to do is brown up some hamburger. We generally use around a poundish (get used to the ish, I'm gonna use it a lot).

While that is simmering and getting a golden brown turn the oven to about 350-400 F.

Once the meat is all brown I cheat and add a packet of taco seasonings, but I'm sure one could easily make it at home if one so chose, and let that soak up for 15 minutes.

Now to make the taco shells. It's such a simple idea I don't know why I didn't think of it before. Pull out a baking sheet and some tin foil. Wrap the tin foil up into fairly well sized balls.

Now take out your tortillas (I prefer flour myself but I'm sure the corn ones would work just as well). Place them on top of the balls and spray the tops with Pam (or my generic version). The Pam will give the tortillas a nice golden crust without having to do all the fuss of making an egg wash. This is generally true of most things as I've used it on filo dough before.

Now that goes in the oven for oh around 10 minutes. You'll want to watch it as it could take a bit longer or faster and it browns up quickly.

Okay round about now your husband should be showing up after having to make a quick stop at the grocery store to pick up some lettuce (ours had all but mummified in the fridge).While he's chopping up the lettuce, the shells are browning and the meat is still soaking in the tasty juices I finally set down to making my sauce. It's become my secret chip dip as well as anything I want to add a little spicy and creamy kick too.

It contains:

1. Mayonnaise (the more real the better)
2. Sour Cream
3. About two tablespoons of milk to make it creamy
4. Some liquid smoke
5. Some teriyaki
6. Some Tabasco
7. Some chili powder
8. Some paprika
9. Some parsley
10. Occasionally I'll add lime or lemon juice to crank up the acidity
11. And a whole lot of dill

I wish I could share with you all of the exact amounts but it changes every time I make it. I much prefer to rely on my senses of taste, smell, and sight over what was scribbled in the margins of some book.

Well you take all that stuff I mentioned up above (and if you really like hot add some red crushed chili pepper as well) and mix it up. It should eventually look something like this:Now the final step is to just put it all together.

I probably didn't share anything ground breaking with you at all but this is a pretty typical and boring meal for us and about the way I prepare it. But it is fast and simple and pefect for a Thursday night.

In fact, I'm trying to train a hamster to make it. Sadly he keeps falling into the sour cream every time.

Are my boring and typical meals worth being held up to the pantheon of those on other newlywed blogs or should I just go back to pictures of my desk and lab?