"fancy tacos"... 20 minutes

My husband calls these "fancy tacos" because they don't include a "just add beef" packet of spices and they have ACTUAL vegetables!!!


the goods:

2 teaspoons vegetable oil
1 large onion, sliced
2 bell peppers (ribs and seeds removed), sliced
3 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons chili powder
1 and 1/2 teaspoons ground cumin
1 pound ground beef sirloin
12 soft flour tortillas (6-inch)
shredded iceberg lettuce, shredded monterey jack cheese, sour cream, and store-bought salsa for serving (or Ann's easy salsa - recipe at bottom of post)



In a large non-stick skillet, heat 1 teaspoon oil over medium. Add onion and bell peppers; cook until caramelized.

In another large skillet, heat remaining teaspoon oil over medium. Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring 1 minute. Add beef, cook breaking up with a wooden spoon, until no longer pink, about 5 minutes. Serve with tortilla chips and toppings.

Ann's easy salsa:
In a blender combine one 28 oz. can of whole, peeled tomatoes in juice, 1 pickled jalapeno pepper, juice from 1/2 of one lemon and 1/2 of one lime, 1 and 1/2 cups fresh cilantro, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder - blend to combine and add salt liberally to taste.

broccoli gratin... 45 minutes

the goods:

3 slices white sandwich bread
3 tablespoons olive oil
1/4 cup all-purpose flour
3 cups whole milk
2 heads broccoli, florets chopped, stalks peeled and chopped
1 cup shredded white cheddar cheese



Preheat oven to 450 degrees. In a food processor, pulse bread and 1 tablespoon oil until large crumbs form; season with salt and pepper. Set aside.



In a large saucepan, heat remaining 2 tablespoons oil over medium. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk. Bring to a boil; add broccoli and season with salt and pepper. Reduce to a simmer.



Cook, stirring occasionally, until broccoli is tender, 15 to 20 minutes. Remove from heat; stir in 3/4 cup cheese.



Transfer mixture to a shallow 1 and 1/2 quart baking dish; top with breadcrumbs and remaining 1/4 cup cheese.



Bake until cheese is melted, 6 to 8 minutes. Let rest 5 minutes before serving.

broccoli corn chowder... 40 minutes

the goods:

4 slices bacon, cut into 1-inch pieces
1 medium onion, chopped
1/4 cup all-purpose flour
2 cans (14.5 ounces each) chicken broth
1 large baking potato, peeled and diced
1 head broccoli, cut into bite-size florets, stalks peeled and thinly sliced
1 package (10 ounces) frozen corn kernels
1/2 teaspoon dried thyme
1 cup whole milk
shredded cheddar cheese, for serving



In a large pot, cook bacon over medium-low, stirring occasionally, until crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate. Increase heat to medium. Cook onion, stirring until it begins to soften, 6 to 8 minutes. Add flour; cook stirring constantly, 30 seconds.



Add broth and potato; bring to a boil. Reduce to a simmer; cook until potato is tender, about 10 minutes.



Add broccoli, corn, thyme, and milk; cook until broccoli is crisp-tender, 8 to 10 minutes. Season with salt and pepper. Serve topped with cheese and bacon.

pork and broccoli stir fry... 25 minutes

the goods:

1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 pork tenderloin, quartered lengthwise and thinly sliced
2 garlic cloves, minced
1 head broccoli, cut into bite-size florets, stalks peeled and thinly sliced
3 scallions, white and green parts separated and thinly sliced
2 cups brown rice, prepared according to package instructions



In a medium bowl, combine orange zest and juice, soy sauce, vinegar, and cornstarch.



Set stir-fry sauce aside.



In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium.



Cook pork until until slightly browned, 2 minutes (pork will cook more later on). Transfer to a plate, and set aside.



Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 2 minutes. Add broccoli and 1/2 cup water; cover, and cook until broccoli is crisp-tender and water has evaporated, about 3 minutes.



Add pork (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Finish with scallion greens and serve over brown rice.

skirt steak with crispy potatoes... 30 minutes

the goods:

2 garlic cloves
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 pound red new potatoes, sliced 1/4-inch thick
1 pound skirt steak



Preheat oven to 475 degrees. Finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; add thyme and oil and stir to combine.



On a large, rimmed baking sheet, toss potatoes with garlic mixture; bake until browned, 20 to 25 minutes.



Meanwhile, heat a large skillet or grill pan over high. Season steaks with salt and pepper, and cook until medium-rare, 5 to 7 minutes per side, depending on thickness. Transfer to a plate to rest.



Throw a quick green salad together, slice the steak against the grain and serve with potato crisps!

bay scallop stir-fry... 25 minutes

the goods:

1 cup white rice
1/4 cup rice vinegar
1/4 cup soy sauce
1 teaspoon sesame oil
1 and 1/2 teaspoons cornstarch
1 tablespoon vegetable oil
1 red bell pepper (ribs and seeds removed), thinly sliced
1 bunch scallions, white and green parts separated, cut into 2-inch lengths
2 carrots, quartered lengthwise, and cut into 1-inch lengths
2 teaspoons peeled, grated fresh ginger
1 pound bay scallops, patted dry



In a medium saucepan, bring 1 and 1/2 cups salted water to a boil. Add rice, and return to boil, stirring once. Reduce heat to a simmer; cover and cook until rice is tender, 15 minutes. Remove from heat and let steam for 5 minutes.



Meanwhile, whisk together vinegar, soy sauce, sesame oil, and cornstarch in a small bowl. Set sauce aside.



In a large nonstick skillet, heat vegetable oil over medium-high. Add bell pepper, scallion whites, carrots, and ginger; cook, stirring occasionally, until carrots are crisp-tender, 4 to 5 minutes. Add scallops and scallion greens; cook, stirring occasionally, until scallops are cooked through, 2 to 3 minutes. Whisk sauce briefly, and add to skillet; cook until thickened, about 1 minute. Serve scallop stir-fry over rice.

buttermilk-rosemary marinated chicken... 50 minutes

the goods:

1 cup buttermilk
1 tablespoon chopped fresh rosemary
2 to 3 chicken breasts



In a large bowl, combine buttermilk, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper. Add chicken to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, covered, up to overnight).

Heat grill to medium; lightly oil grates. Lift chicken from marinade, shaking off excess; discard marinade. Grill 5 to 8 minutes per side until chicken is cooked through. Remove from grill, tent loosely with aluminum foil; let rest 5 minutes before serving.

soy-lime marinated pork tenderloin... 55 minutes

the goods:

1/4 cup soy sauce
1/4 cup rice vinegar
fresh lime juice from 1/2 of a lime
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh ginger
1 pork tenderloin, excess fat and silver skin removed



In a medium bowl, combine soy sauce, vinegar, oil, lime juice, and ginger. Add pork to marinade, turning to coat. Marinate at room temperature for 30 minutes (or refrigerate, up to overnight).



Heat grill to medium-low; lightly oil grates. Lift tenderloin from marinade; discard marinade. Grill, turning occasionally, until an instant-read meat thermometer inserted at the thickest part of pork registers 145 degrees, 20 minutes. Remove from grill. Tent loosely with aluminum foil; let rest 5 minutes before slicing and serving.