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Cinco de Mayo Taco Tuesday

Would I have made anything other than tacos yesterday? No. No I would not have. This is a repeat I've posted before but it was way back when this all started, so recirculating to the top of your Covid recipes...

Cook up Spanish rice and black beans (separately)

Brown 1 lb of ground sirloin, then add a little less than a cup of water and simmer with a packet of "Original Taco" spice (I think it's McCormick brand, it's at the Jewel)

Slice 1-1/2 bell peppers and 1/2 an onion, sautee in evoo and cumin, smoked paprika, garlic powder & chili powder (to taste, sorry, I don't measure a lot)

Serve! Everyone can take what they want, and I just skip the meat and have rice/beans/veggies. Make this gluten-free by using corn tortillas instead of flour


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Pasta with Oil & Spices

So rather than go to the store yesterday after work for some fancy-pants ingredients needed for a new dish, I went for a run instead.  There will be no running today in this rain, so new dish will be tonight.  Last night I made Rhys's favorite pasta, which I've shared here before but it's worth revisiting. And, there's a picture this time!  Cook 1 lb of mostaccioli (this will feed an army, so cut in half if you're not feeding, well, an army). Once the pasta is cooked and drained, return it to the pot and add 1/4 cup of EVOO. Add a little more if all the pasta isn't nicely covered with oil.  Add a lot of oregano, about 2 tbsp but adjust to taste. Add black pepper, about 1 tbsp.  Top with crushed red pepper to taste, depending how spicy you like it. And that's it!