Tag Archives: sour cream

Tasty Turkey Nachos

20 Jul

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!

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2.) Tapir tickling at Dudley zoo ><

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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…

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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 🙂

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Notes:

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!

Serves 2.

  • 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
  1. 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.
  2. 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.
  3. 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 ❤

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Naaw.

Black Bean Chilli

2 Feb

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…

Serves 2

  • 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.
  1. 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! 

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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 😉

Beetroot Risotto

20 Dec

Risotto attempt 3 and it is wonderful!

Not having to add liquid bit by bit or stir constantly makes this the easiest and quickest recipe, with the added bonus of beautiful colour and gorgeous taste. Using this method (simply baking in the oven), I’ve realised that my previous results weren’t very much like a risotto should be at all. They were edible and okay, but the texture was not this luxurious, creamy affair. You know when you feel like you could happily eat a never-ending bowl of something? Well for me anyway, this is the only recipe that has had this effect besides pasta and cereal (they are my vices).

Serves 2.

  • 250g pack vacuum-packed beetroot
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 125g risotto rice
  • 75ml white wine
  • 350ml hot chicken stock
  • sour cream, chopped dill and grated parmesan, to serve
  1. Heat some oil (and/or butter, depending on preference) over a medium-low heat in an ovenproof pan with a lid. Add the onion and garlic, and cook for about 5 minutes or until translucent. Stir in the rice, mixing it to coat with the oil, then pour over the wine and simmer for 5 minutes.
  2. Stir well, then pour in the stock, cover and place in the oven for 15 minutes. Meanwhile, whizz one or two of the beetroot (depending on size) with a hand blender to make a purée. You may want to use a food processor if you are as uncareful as me and end up splattered in red stains, looking remarkably like you have committed some kind of atrocity, although I hated the idea of cleaning our food processor for the sake of 1 beetroot. Chop the remaining beetroot into small pieces.
  3. By now, the risotto should be looking beautiful. If it is a teensy bit more liquid than you’re aiming for, remember that you will be stirring through quite a lot of bulk in the way of beetroot, so this will thicken it up nicely into the silkiest thing you’ve ever known. So take it out of the oven and stir through a handful of parmesan, the beetroot and beetroot purée, then serve with a dollop of sour cream each, some extra parmesan (if you like) and a scattering of dill.

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I wish I’d allowed beetroot into my life earlier :’)