(Early) Christmas Eve Menu

Stanislaw Christmas Eve has been moved to the 22nd this year! My sister-in-law and her family weren't going to be with us on the 24th so we're celebrating a few days early all together. 

Given the non-traditional timing of the celebration, we decided this year to go with a non-traditional (for us) menu. A Mexican inspired feast featuring recipes from Mod Mex: Cooking Vibrant Fiesta Flavors at Home by chef Scott Linquist, a couple Rick Bayless recipes, and a few home-brewed ideas. 

We started prepping Thursday and had a major cooking session last night. We're heading out with bags and food in tow in a couple of hours to finish, assemble, and enjoy. Recipes to follow after the holiday!

Wild Mushroom Sopes

Chorizo, Potato, and Goat Cheese Sopes

Rice with Roasted Poblano, Spinach, and Fresh Cheese

Romaine and Radish Salad with Tomatillo-Lime Dressing

Cascabel Chile-Marinated Carne Asada Tacos

Pumpkin Black Bean Tacos

Chipotle Marinated Chicken Tacos

Mexican Black Bean Salad

I served this salad alongside my Turkey Tacos.  Delicious and healthy.  You can also serve it over romaine lettuce

MEXICAN BLACK BEAN SALAD

1 can black beans, drained and rinsed
1/2 can petite diced tomatoes with zesty jalapeno (in tomato season, use fresh tomato, but I wouldn't risk it now)
4-5 radishes
1 large orange bell pepper diced
1 cucumber diced
1 jalapeno diced
juice of 1/2 lime
cumin
coriander
cayenne pepper

Mix all ingredients in a large bowl.  Let sit for awhile to let the flavors meld.  Serve alongside Turkey Tacos!

Turkey Tacos for Cinco de Mayo

For over a week I have been craving Mexican food, Cinco de Mayo working on my subconscious!  I had some frozen ground turkey meet in the fridge and figured a great way to use it up would be to make some turkey tacos.  A quick trip to the co-op for a variety of vegetables, a delicious Cascade Farms sour cream and a stop by Strack & VanTil for the tortillas and shredded cheese and I was in business.  Turkey tacos with sauteed zucchini and bell peppers, a variety of toppings and a side of black bean salad.

Over the years I had developed a disdain of turkey meat.  Thanksgiving is my least favorite holiday from a culinary standpoint and I let that color my feelings toward eating the bird at any time of year.  But my experimentation with the turkey burger and mini turkey meatloaf muffins has been quite successful so I am starting to change my ways. 

The most labor intensive part of this meal was chopping up everything for the bean salad and taco toppings.  My next step is to develop my own taco seasoning mix.  The pre-packaged mix I had stashed in my cupboard is delicious, but after the list of spices there are a significant number of ingredients I don't recognize. 

TURKEY TACOS

1 lb ground turkey meat
1 package taco seasoning
Corn tortillas

Heat a skillet over medium heat.  Add the turkey meat and stir in taco seasoning.  Cook until meat is nice and browned.

Heat oven to 200 and throw a few tortillas on a sheet to warm.

SAUTEED VEGETABLES

1 zucchini sliced
1 large orange bell pepper cut into slices
salt
cumin
cayenne
chili pepper

Heat oil over medium heat in a sautee pan.  Add zucchini and bell pepper slices.  Season liberally with salt, cumin, cayenne and chili pepper (at this point I had run out of coriander while making the bean salad or I would have added that as well).  Cook thoroughly, until all veggies are softened.

TURKEY TACO TOPPINGS

Chopped green onion
1 roasted poblano pepper, cut into strips (roast the poblano just like you would a red pepper)
Chopped cilantro
Shredded taco cheese
Sour cream (I recently tasted the Cascade Farms brand and love it)
1/2 avocado sliced
lime wedges

Take your tortilla, top with turkey meat and whatever vegetables and toppings your heart desires, serve with a side of black bean salad and enjoy!