Hi everyone! Sorry for the delay in posts recently- had some family things to attend to. But now we’re back and ready to go with some more recipes!
Who doesn’t love a good taco? I mean, tacos are one of the best foods you can eat, and I have a blast making different types. This recipe includes ground beef, two different peppers, and of course, cheese.
These tacos are fairly quick and they taste great! They are great if you want to eat a filling meal but don’t have a lot of time to cook. When I make them, it only takes about 30 minutes total!
Let me know what you think if you give them a try!
1 pound ground beef
1/2 onion, diced
1 tbsp minced garlic
1/2 orange bell pepper, diced
1 cup shishito peppers, diced
Crema or sour cream
Hot sauce (optional)
Heat the olive oil on medium in a sauce pan. Once heated, add the minced garlic and diced onion.
When onions start turning translucent, add the ground beef.
When meat is half cooked, add the bell peppers and shishito peppers, mixing well.
Cook until meat is done and peppers are tender.
Heat corn tortillas in a pan with olive oil until golden brown.
Place meat mixture in center of tortillas and top with shredded cheese, crema or sour cream, and hot sauce if desired.
Don’t hesitate to reach out if you have any questions or comments!
Alright. I gave you guys a drink and some sides, but now you need something to go with those sides. This lemon salmon is sweet and tart at the same time, and is delicious!
For this particular version, I used a lemon vinaigrette I purchased from a company called California Balsamic. My boyfriend (Austin) and I discovered them at our local farmer’s market a few weeks ago, and I may have become a little obsessed with their products… If you’re curious about them, here’s a link to their website.
If you do not have a lemon vinaigrette on hand, the other way to make this is with a regular lemon. (Either way is delicious!)
Lemon vinaigrette or 1 lemon
Preheat oven to 450°
Line baking sheet with foil and spread some olive oil on the foil
Place salmon on baking sheet and add some olive oil to the filet, just enough to lightly coat
Season the filet with salt and pepper
If using the lemon vinaigrette, drizzle all over the salmon filet. If using a lemon, cut the lemon in half, and set 1 of the halves aside. Squeeze the juice from the lemon half onto the salmon filet. With the other half, cut into rounds and place on top of the salmon (2-3 rounds per filet if cooking more than one piece).
Bake in oven for 12-15 minutes, until flaky.
Let rest for a few minutes before serving with your favorite side, and enjoy!
Feel free to reach out if you have any questions or comments!