Feta & Balsamic Steak Tacos




Feta & Balsamic tacos 2 final

Feta & Balsamic Steak Taco

I really should be cleaning right now, but instead, I am dreaming up new ideas for taco recipes. At this point, the scent of tacos may be ingrained into the walls of my home. Perhaps that is why I wake up in the middle of the night craving tacos? The scent is so powerful that I think I am waking up to a delicious taco meal. Sadly, that has yet to happen. However, when I’m not dreaming of tacos, I am testing out and photographing new taco recipes.

One of the creations I made were these amazing Feta & Balsamic Steak Tacos. My family may be tired of eating so many tacos this month, but this recipe is such a unique deviation from normal tacos, that I don’t think they quite minded. I’ve given up on my husband being a taco fan, but since my son’s taste buds are still developing, I’m holding out hope that he’ll be a taco super-fan like me!

 I could honestly eat about 10 of these tacos without even thinking about it. I did add in some spring mix lettuce, so that make’s it healthy, right? This recipe is so easy to make! If you’re looking for a light recipe that packs a lot of flavor into each bite, this is it. I used shaved beef, however, steakums would be a good substitute. The cream cheese and honey spread balances out the acidity from the balsamic and the drizzle of lemon adds another delightful layer of refreshing goodness. I added some chili powder to the shell to take the shell from plain jane to WOW!

 Speaking of the shell, that was the hardest part of the recipe. Getting the shell to fry and shape just right was a little difficult. I did find this taco press on Amazon that should alleviate those issues. It definitely looks like a worthy investment, especially if you’re a taco addict like me!
If I were you, I’d run, not walk, to your nearest grocery store and scoop up the ingredient to add this perfect Feta and Balsamic Steak Taco recipe to your weekend meal plan. 





Smoky Ranchero Chicken Tacos




Smoky Ranchero Tacos

Smoky Ranchero Chicken Tacos

If you are like me and love tacos, then you should add these Smoky Ranchero Chicken Tacos to your grocery list this week. You are going to love how simple they are to make. I have been munching on these all week and I’m still not over them. Of course, you know I have been crushing on all kinds of tacos this month. If you caught me last week you witnessed my Honey Battered Chicken Tacos, weren’t they delish?! It’s hard to believe we are half way through taco month…

I have to admit, I’m going to be kind of sad when taco month is over. I’ve been having too much fun listening to Ricky Martin and eating tacos. I’m pretty sure my neighbor has overheard me singing Livin’ La Vida Loca in the shower a time or two this month. I’m certain she’s used to it by now. I think I broke her in back at Christmas time by singing Dean Marin’s it’s a Marshmallow world at the top of my lungs. I bring her food so I think that should make up for all the singing, at least that’s how I justify it.

It’s not her fault she moved in next to a fruitcake like me. I tried to be on my best behavior for a month or so, but eventually, the real me came out. Now I’m running around the yard swatting wasps with my new tennis racket bug zapper in my pajamas and she doesn’t even bat an eyelash. I guess it’s the norm now, “oh, that’s just Emily”. Hey, to each his own, am I right?

For more awesome recipes from Burlap Kitchen click here: Biscuit Dough Pizza SticksLasagna Sandwich on Texas Toast, Best Roast Beef Sandwich Ever.





Oven roasted Chicken Club on a Bagel

Roast Chicken sandwich

Brain Storming with Mom

If you read last weeks DIY post how to dye coffee filters, you know this months recipes will be all about sandwiches. Because baseball season’s upon us I wanted to focus on meals that were quick and easy. Sandwiches seemed to be the perfect fit. Although, I didn’t want your basic grilled cheese or Sweet Lebanon bologna with mustard and chips ( yes, that’s a thing here in PA). So I went to my moms and we came up with some pretty stellar ideas. Starting with this Oven Roasted Chicken Club on a Bagel. I explained to my mom that I had to have at least one bagel sandwich on the blog this month. There is just something about loading a bagels with lunch meats, cheeses, and sandwich toppings that I just absolutely LOVE!



Oven Roasted Chicken Club Sandwich on a bagel *(cool ranch) 

This entire sandwich is just one huge flavor bomb that which will leave your taste buds begging for more. The bottom half of the bagel is smothered with roasted red paper hummus, which leaves just the right amount of bite. A little spice but not too much. This sandwich is stuffed with all kinds of goodies such as Chicken  lunch meat, cheese, lettuce, tomato, onion, and  bacon. We then decided it needed a big glob of one of our all time favorite dips on the top, spicy ranch dip. Adding the dip just adds a notably cool element to the sandwich that was much needed. This sandwich is definitely a keeper and I will be making it over, and over, and over again.

Roast Chicken Sandwich 2

* If you try this sandwich I’d love to hear your thoughts! Stay tuned for next weeks sandwich, it’s another keeper, I promise 😉

Italian Salad

No Dressing needed salad




Italian Salad

Once in a blue moon, when I decide to torture myself, by cutting carbs out of my diet for a week or two this salad is a life saver. It gives me all the flavors I enjoy in a big meaty hoagie without all the carbs. I know the cheese and salami are fattening but I somehow justify it to myself since I am not layering it all in a carb infested hoagie roll. Also, the fact that this Italian Salad is seasoned to perfection so there really is no need for a fatty dressing is another one of my justifications. Of course, if you feel the need for dressing, a little oil works well. If I were left at home alone with this salad I am confident it would not see the dawn of a new day. But don’t think you have to be on a diet to make this salad. My husband enjoys this salad just as mush as I do and he has never dieted a day in his life! Every time I make this salad I have to leave a fork on the counter. If I didn’t I would have a sink full of forks from me returning to the fridge every 20 minutes to steal a bite. This recipe is also a great way to use up some of those garden tomatoes. I do not care for tomatoes but my husband loves them so I add them anyway. I was raised in a home where if you didn’t like something you picked it out. =p

If you decide to make this Italian Salad I would love to hear back from ya!

Taco Salad

taco salad

My mom make this all the time, it’s delicious! Not to mention quick and simple. It’s the perfect meal to make when you are in a hurry.

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Taco Salad

Ingredients:

2 pounds ground beef (fried and drained)

1 head of lettuce (washed, drained, and chopped)

1 – 15 oz can light or dark kidney beans, which ever you prefer (drain and rinsed)

1 – 8 oz bag shredded cheddar cheese (sharp cheddar works nicely)

1 diced tomato

1 onion (peeled and diced)

1 – 11 oz  bag of nacho cheese chips ( squeeze them in the bag so they crumble slightly, you want decent sized pieces)

1 – 16 oz bottle of thousand island dressing

 

First make sure everything has been drained well and ground beef has cooled. In a extra large mixing bowl  add all ingredients except dressing, mix well with tongs. Next add dressing and mix well with tongs. More dressing may be needed depending on the size of the lettuce head.

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