Crispy Bean Tacos with Avocado Sauce

Sometimes……a lot of times…. I feel like this blog should have been named Wine, Whisk, Bliss, and Tacos. Tacos got kicked out though simply for the rhyming issue.

Our house eats tacos at least once a week. Yes. No shame in our game. Kyle and I have been eating less meat the last few months, well, mainly I just haven’t been cooking a lot of meat products and Kyle is forced to go along with it because he can’t cook. An easy dinner for when you just don’t feel like cooking but don’t want to eat out is always bean burritos. Open some beans, saute some veggies, add a little cheese (or a lot if you’re me) and throw in the oven for 20 minutes or so. Done. Dammit I just gave away a recipe!

We did not have flour tortillas the other night so burritos were out of the question. We did have leftover corn tortillas.

I like crispy tacos. I don’t like mushy tacos. I also do not like mushy avocado. Overly ripe avocado is what you want for this sauce.

Avocado Cream Sauce

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Ingredients 

2 slightly over ripe avocados
Lime juice
1/2 cup sour cream
1 Clove Garlic
S&P

Put all these ingredients into a blender and blend away! I have made this before by substituting the sour cream with salsa verde and it is equally delicious and vegan.

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Crispy Bean Tacos

Ingredients


Refried Beans
Shredded Cheese (we are a Tilamook house)
Red Bell Pepper (sliced)
Red Onion (sliced)
Corn Tortillas
Avocado Oil

Slightly coat your pan with avocado oil you don’t want to deep fry these. Put beans, cheese, bell pepper, and red onion on one half of the tortilla, fold over, and then place in pan. Cook on each side until crispyness has been achieved.

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Serve with some salsa, hot sauce, and of course your avocado sauce.

This is a healthy poor girls meal. Tacos can use up leftover veggies very easily and they are tacos so everyone HAS to love them!

 

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Guinness Irish Stew

I cannot tell you how many times I have tried to get my husband to talk with an accent. I have offered money, electronics, video games, other things slightly inappropriate and yet….I am left married to a man with a dominant Irish background but no accent. He won’t even throw bottles of whiskey at walls when he is angry. Fraud.

Kyle was born on January 20th – this year his birthday is cursed….I will say no more.

Kyle is also not a fan of Guinness. Impostor.

This Friday last we had an Irish themed day of food. Our morning consisted of potato pancakes with runny eggs. Shots of Jameson and orange juice. Then, the grand finale – Irish Lamb Stew.

Lamb is as common in Europe as ground beef is in America, and lamb is far better for you in most cases. I had only eaten lamb once before (lamb chops) and was not impressed, but the entire day was about tradition and so I ordered lamb shoulder chops from our local butcher. I usually deglaze a pan that browned meat for stew with a red wine, but in place I substituted Guinness. I won’t lie – this was genius. Get it? Guinness is dark, nutty, chocolate and strong – you either love it or hate it. I am a fan and it really added layers and layers of depth to this stew. The beer is not optional it is mandatory….seriously. Just buy a case. I personally think the lamb is a necessity as well, but I don’t know how many people I could convince to give up their precious cow.

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Ingredients

2 1/2lb Lamb shoulder chops
1 Bottle of Guinness
1 Yellow onion roughly chopped
6 Large carrots roughly chopped
3 Gloves of garlic minced
6 Stalks of celery roughly chopped
6 Yukon gold potatoes cut into quarters
6 Cups of good quality beef stock
4 Tablespoons Kerrygold butter

Get down to Business

Get out a cast iron skillet, if you do not own one go out and buy one, and thank me later. On high heat melt your butter and place the chops in the skillet. You want a nice browning to occur on your chops.
While your chunks of meat are browning roughly chop your vegetables and throw them in either a Crockpot or a large soup pan. Pour the stock over all the veggies and place on low-medium heat.
Once you have a nice caramel color on your lamb pieces throw them in the soup pan. Now, with little pieces of lamb like this some might argue it is not necessary to brown your meat beforehand as they are going to simmer away in juices for hours. I don’t brown my meat before hand to seal in moisture -I do not believe in that. I do believe it adds a layer of color and makes for not only a better looking finished product but browning adds a layer of texture as well. So, I brown, and with browning comes deglazing.
Deglazing is a process in which liquid is used to get all the sediments left on the bottom of the pan incorporated into a sauce or gravy. Flavor overload is at the bottom of your pan and you never want to waste that. I used half a bottle of Guinness to deglaze, and drank the rest. Add a few more pats of butter, simmer for a few minutes and add to your soup pan. Done.

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My stew stewed away for about 6 hours. I salt and pepper when I am ready to serve as in the beginning stages every ingredient is just starting to break down, and so I prefer to wait. You do you.

This was a dish that was so easy it is hard to believe it developed such complex flavors. Easy St. Patty’s day dinner, rainy day, or how to use that bottle or two of Guinness in your house.

Cauliflower Chowder with Crispy Chickpeas

Well, California is currently becoming one with the sea. For years I have been mocked as the unnecessary worrier constantly riddled with anxiety when storms come knocking.

-“We live in California, Krystal we don’t have storms”.

Well, California just pulled some Noah’s Ark bullshit up in here this week. Six days of rain and looking like we may end on the eighth. As always when the end is approaching and my home is about to break into a free floating island I prepare. I went to Barnes & Noble, spent entirely too much money on books to read during the apocalypse, bought yarn so I could crochet myself clothes upon the end of civilization, and made cauliflower chowder. Ready.

My cauliflower chowder is not labeled as healthy, gluten free or any of that crap. The end is near I am damn well eating butter.

Let’s go!

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Ingredients

-3 Heads of Cauliflower – roasted (This step is VERY important, in fact the most important part of the recipe, if you find yourself too lazy to roast the cauliflower save it for another day because you’ve already ruined it.)
-4 Medium Yukon Gold Potatoes
-3 Cloves of Garlic
-1 Yellow Onion
-3 Carrots (peeled)
-3 Stalks of Celery
-3 Cups of Chicken Stock
-1 Cup Half & Half
-3 Tablespoons Butter
-Green Onion
-1 Can of Chickpeas
-3 Tablespoons Avocado/Olive Oil

Recipe

Roast all 3 heads of cauliflower roughly chopped with some love (oil, salt, & pepper) at 400 degrees. I like mine very tan so I keep them in there about 25 minutes.

In a stock pot put diced carrot, celery, potatoes, butter, and oil. You will want these all to be diced roughly the same size for even cooking. Once the potatoes are cooked and onions translucent add the garlic.

Chickpeas! Do not knock it til you try it.
Strain your chickpeas, rinse, and completely dry! Put on a baking sheet with some avocado oil, garlic and chipotle powder, salt and pepper. 450 degree oven 15 minutes later garnish and healthy snack. I eat these all day long.

Now, I have an immersion blender. Yet, I was too lazy to get it down. So, once your veggies in the stock pot are cooked throw them in a blender, add some chicken stock, and blend til the mixture is creamy. Repeat the routine with your cauliflower. Then, throw everything (cauliflower included) into your stock pot, and season, and TASTE. I added salt, pepper, red chili flakes, some Italian seasoning, chipotle powder, garlic powder, and a bay leaf. Feel free to get creative and add whatever may suit your fancy. The chowder is technically done other than adding half & half, but all things are better with time. I let mine simmer for about 2 hours before adding the half & half.

I like cauliflower chowder better than potato soup because there is some texture. This is not a cauliflower soup you can sit on the blender for 10 hours with because of the potatoes, they will release too much starch upon over working them and you will have glue. Trust me I have done it before when Kyle had teeth pulled. Thank you jesus for Vicodin sucker didn’t even notice.

Trust and believe – make this!

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Veggie Mushroom Burger with Roasted Pepper Sauce

Yes, gurl.

I love veggie burgers. I do not care what kind of master cook you are, barbecue master for Jesus – whatever – veggie burgers are ALWAYS more flavorful and juicy than beef. Here come alllll the haters.

Well, make me a juicy delicious beef burger and maybe we can duke it out, but for now I will keep my veggie burgers fried in butter. Thanks.

This recipe was honestly just a lunch I threw together but the roasted pepper mayo was delicious so I figured I would share. I also had a lot of fun blistering peppers on my stove since the BBQ was off limits due to a horrendous storm taking tole on California this weekend. Sharing is caring.

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Oh, and a side coleslaw and mushrooms. Yes.

Recipe for Mayo

1 Cup of Good quality mayo (you could of course make your own, but I was too lazy)
Lemon Zest
Lemon Juice
Roasted Red Bell Pepper  ( I only had yellow, which was a shame as the color contrast would have been beautiful)
Garlic Powder
Chipotle Powder
Salt & Pepper
Avocado or Olive Oil

*Roasting bell peppers is not only easy but my favorite way to eat them….blister them on a grill or your gas range like me, scrape off the charred skin and enjoy!*

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-Now, as always I just throw everything in my blender at one time and pray it turns out, and it did! That easy, and I swear this sauce is the bomb. We ate it on the open face burgers, on the coleslaw and then the next day on our potato and egg hash. Just trust me. What else are you reading this blog for?

I paired the sauce with some shredded cabbage topped with avocado, green onion, and chipotle seasoning. Burgers are Morningstar but go ahead and have your meat patties, fools. Shrooms and cheese.