Receta Meatless Monday and Secret Recipe Club Reveal Day!
I have missed all of you so much! Today
is a fun day because it's Meatless Monday and it's reveal day for the Secret
Recipe Club! This week has been a little crazy because just five short days ago
we added to our family! I have a son and a daughter now and don't quite know
what to do with myself. I haven't talked to much about my pregnancy on here,
but I'm obviously super excited and wanted to share. So consequently my posts
may or may not be a little spottier, we will see how that works out. So much
excitement!
So, here's a peek at my new little love...5 days old
Onto the reveal!...
So today is reveal day for the Secret
Recipe Club! If you've never heard of The Secret Recipe Club before, then you
can find out more information by clicking here. The idea is that all of the
members are assigned a blog (secretly of course!) and each member can peruse
their assigned blog to find something that they would like to make, or several
things to make in the future. The assigned blogs are kept completely secret
until the reveal day and time, then you get to see who had your blog, and you
get to post about what you made from your assigned blog. It's a lot of fun, and
a great way to discover new blogs and recipes.
I was assigned to The Weekend Gourmet
which is written by Wendy. She lives in Texas and her blogs tagline is
"One Texas Cooks Big-Flavor Adventures" which I think is great and
definitely describes her blog. I love spicy foods that that is the place to go
for some great recipes and product recommendations. Her "favorites page" is pretty fun because it talks about
her favorite cookbooks, ingredients, and kitchen tools. Her "media
and awards page" is quite impressive! I definitely got lost in her "recipe
index" for an extended period of time trying to decide what to make!
I was immediately drawn to the recipe for
Spicy Soy Chorizo
Soft Tacos with Chile-Lime Crema because I absolutely love
the Trader Joe's soy chorizo. It's spicy and delicious. I often use it to make
Huevos Rancheros but hadn't tried it in tacos and this looked like the perfect
opportunity. These were easy to make and I really liked them! Coincidentally I
did use the filling that we didn't put in tacos, for breakfast the next morning
mixed with eggs similar to huevos rancheros and that was delicious too. If
you're looking to make meatless taco this is the recipe for you!
Spicy Soy Chorizo Soft Tacos with Chile-Lime Crema
Serves 8
Ingredients:
- - 1 lb Yukon gold potatoes, peeled and cut into ¼”
- cubes
- - 2 tablespoons olive oil
- - ½ sweet onion, diced
- - 1 anaheim chile
- - 3 garlic gloves, minced
- - 8 ounces lowfat sour cream
- - 1 tablespoon chile powder
- - Juice of a small lime
- - 1/3 cup milk
- - 1 teaspoon salt
- - 12 ounces soy chorizo
- - 1-2 tablespoons olive oil
- - Flour tortillas
- - Fresh tomatoes, chopped
- - Shredded cheese
Directions:
1. Add the chopped potatoes to
boiling water that has been lightly salted. Let the potatoes cook for about 12
minutes or until tender. In a skillet over medium heat with the 2 tablespoons
of olive oil, saute the onion, chile, and garlic for 4-5 minutes or until the
onion is tender.
2. Meanwhile, in a small bowl, mix together the sour cream,
chile powder, lime juice, milk, and salt until blended completely, set aside in
the refrigerator.
3. Drain the cooked potatoes, then let sit in the
colander to cool. Add the soy chorizo to the onion mixture in the skillet and
cook for about 10 minutes over medium-high heat. The mixture should be lightly
browned when it is finished cooking. Pour the onion-chorizo mixture into a
separate bowl and set aside.
4. Wipe out the skillet and add the 1-2 tablespoons
of olive oil to the pan. Over medium-high heat brown the potatoes to a golden
color, which should take about 6-8 minutes, stirring occasionally. Gently stir
in the soy chorizo mixture.
5. Serve the soy chorizo mixture in warm flour
tortillas and top with some of the chile-lime crema, chopped tomatoes, and
shredded cheese.
Recipe from The Weekend Gourmet