Today I’m going to tell you about the tastiest meal I’ve eaten in a long time. Hence the title. Thought I’d treat you to a bit of alliteration there…
Maybe it was just what I needed at the time or something, but every bite of these nachos tasted SO good!!!
But first, let me brag just a little bit about how lucky I am at the moment 🙂
1.) Surprise holiday!
2.) Tapir tickling at Dudley zoo ><
Not the most flattering picture, but guys, I’m tickling a damn tapir named Tallulah what more do you want!?
Actually, you might want a picture of this ADORABLE baby orang-utan licking the floor…
Truly did feel like I was the only being (human or otherwise) without a child to call my own that day… But I digress 😉
So now I’ve got that out of my system, check these out! So simple, but soooooo tasty 🙂
The love ate them with wraps… Cos’ he likes to add bread to just about everything.
If you can’t find chilli-flavoured tortilla chips, just add some sliced chilli or dried chilli flakes to taste! 🙂
These would also be awesome with slow-cooked shredded beef… mmm… or chicken, or pork, or no meat at all! Ya know, whatever!
- 100g chilli tortilla chips
- 1 small or 1/2 large red onion, sliced
- 2 spring onions, thinly sliced
- 200g turkey thigh mince
- 70-80g strong cheddar
- 2 tbsp sliced pickled jalapeño peppers
- guacamole, sour cream and tomato salsa, to serve
- Heat the oven to 200ºc. While waiting for it to reach temperature, heat a little oil in a non-stick pan and add the red onion, cooking for a few minutes until beginning to soften. Next, add the turkey mince and stir it around the pan, breaking it up while it fries until you have small nubbly bits of cooked turkey.
- Take an ovenproof dish (I used 2 mini ones) and layer with tortilla chips. Next comes the turkey, red onions spring onions and jalapeños. Finally, sprinkle over a generous handful of cheese and bake in the oven for 5-10 minutes, or until the cheese has melted.
- Serve with your choice of guacamole, sour cream, tomato salsa and/or extra jalapeños. Enjoy!
I’ll leave you with this, because I love otters ❤
Black bean chilli? Yes please thank you very much to you sir please and thank you kindly.
This is the dish that has transformed my opinion of avocado AND radish – I am a double convert, and it is also the first recipe I have used to highlight my love of the flavourful black bean. Over to you recipe…
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 1 red pepper, deseeded and sliced
- 2 tsp smoked/sweet paprika
- 2 tsp mild chilli powder
- 1 tsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp vinegar (white wine or cider would work well)
- 1 tbsp dark muscovado sugar
- 1 x 400g tin chopped tomatoes
- approx 200g black beans, rinsed and drained
- to serve: your choice of… chopped coriander, sliced radish, diced avocado, cheese, sour cream, spring onions, lime wedges…
- and rice! or sweet potato. that would be delicious.
- Heat some oil in a saucepan over a medium-low heat and add the onion. Fry for about 5 minutes until softened a little, then add the garlic and pepper. Cook for a few minutes longer, then add the next 7 ingredients (paprika through to chopped tomatoes) with some seasoning. Cook for about 10 minutes, until reduced a little. Add the beans and cook for 5-10 minutes longer. Serve with accompaniments of your choice!
It is so easy and it feels like a real feast 🙂
I would also like to add that the choice of blue cheese was the love’s. I went for feta. Admittedly I used up the last bit and blue cheese was really all he was left with but still… each to their own I suppose 😉
This is an exciting meal. The inspiration for the salad came from a page I ripped out of a Good Housekeeping magazine ages ago, but I’ve adapted it to my tastes and decided on the accompaniments.
The salad is enough for 3, but you won’t want to leave any. The rest serves 2.
- 2 Chicken Breasts
- 100g Couscous
- 50g Macadamia Nuts
- 1 tbsp Caster Sugar
- Pinch of Dried Chilli Flakes
- Approx 3 Leaves of Savoy Cabbage (About 60g), Finely Shredded
- 1/2 Mango, Peeled, Stoned and Cut into Thin Strips
- 1/2 Papaya, Peeled, Deseeded and Cut into Strips
- 1/2 Fresh Red Chilli, Deseeded and Finely Sliced
- Large Handful of Mint and Coriander, or Parsley, Leaves Picked and Roughly Chopped
For the Dressing:
- Juice of 1 Lime
- 1/2 Lemongrass Stalk, Chopped into Small Pieces
- 2 tsp Maple Syrup
- Scant tbsp Toasted Sesame Oil
- Dash of Soy Sauce
- Pinch of Dried Chilli Flakes
- 2 tbsp Olive Oil
- Make the dressing. Put all the ingredients in a small pan and bring to the boil. Lower the heat and simmer for 5-10 mins, or until thick and syrupy. Take off the heat and leave to cool.
- Prepare some baking parchment on a baking tray. Caramelise the nuts by heating a dry frying pan over medium heat. Add the sugar and a splash of water. Stir to dissolve the sugar, then boil until the mixture caramelises to a deep amber (swirl the pan rather than stirring). Stir in the nuts, chilli flakes and a big pinch of salt. Empty onto the baking parchment, leave to cool, then chop.
- Add some sunflower oil to the pan used for the nuts and fry the chicken until cooked through. The skin will be beautifully and subtly caramelised. Prepare the couscous according to the packet instructions.
- Put the prepared cabbage, mango, payaya, chilli and herbs into a large serving bowl. Toss through the nuts and dressing.
- Just before serving, stir the remaining herbs through the couscous, slice the chicken and prepare your plates!
Since keeping this blog, I’ve noticed a definite ‘fruit with meat theme’ appearing.