Welcome to Country Living Kitchen
Latest from the kitchen:
Ever run out of brown sugar when making cookies or just needed a half a cup for a recipe. Keep molasses in your cupboard. It lasts forever. Make up what you need.
Potato chips in a cookie? You bet. My version adds a new and delicious crunch, resulting in a buttery cookie with a light and flaky texture. Don’t refrigerate or freeze the unbaked dough, as the potato chips will become soggy.
This Tex-Mex classic layers spicy ground beef, shredded cheese, sweet chopped tomatoes, and cool iceberg lettuce in a crunchy corn taco shell. But stale-tasting supermarket seasoning packets and greasy store-bought shells leave a lot to be desired. We set out to develop a ground beef taco recipe with boldly spiced beef and fresh toppings. For the filling, we sautéed onions and garlic with a variety of spices that provided both savory and spicy notes. Brown sugar and cider vinegar rounded out the flavor of the filling. Using very lean ground beef prevented greasiness and adding tomato sauce and chicken broth to the beef ensured that the meat was tender and juicy. Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. Serve with shredded cheese, shredded lettuce, chopped tomatoes, diced avocado, chopped cilantro, and Mexican crema or sour cream.
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