Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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Posts Tagged ‘sour cream’

My Introduction To Taco Salad

Posted by terrepruitt on September 4, 2024

My niece and I have repeat conversations sometimes. We can vaguely recall having talked about a subject, but sometimes we forget the details. She texted me the other day about Taco Salad. She asked what type of dressing I put on it and I asked her what she put on it and that led to me remembering what dressing was used when I first learned of Taco Salad – Thousand Island. And that reminded me of the story about how I first learned of Taco Salad.

It was the 70s and we had gone to our pastor’s house for dinner. His wife was cooking and talking. She told us how she had put a cake in the oven and then later went to check on it and it wasn’t there. And it turned out she had put it in a cupboard and not the oven. Of course we thought that was a charming story, we laughed and went on with our visit.

But you can imagine what we thought when we saw this woman add all the ingredients for a taco salad in one bowl. And then add dressing. We thought she had kind of “lost it”.  We had never seen such a thing.  Salads like that were not usual way back then and she HAD just told us about baking a cake in the cupboard.

Of course we learned that she had mixed all of the ingredients together on purpose. The issue for us – my mom and I – was actually the Thousand Island dressing, neither of us liked it. But we ate some of the taco salad because that was dinner. I don’t even remember what she put in her taco salad I just remember how we thought she had made a mistake akin to baking in a cupboard.

And as it turned out taco salad ended up being a meal that both my mother and I loved. We just used things, including dressing, that we liked.  My mom would put Catalina or French Dressing on hers, and I don’t use dressing.  My husband is not a dressing type of person, so I think he uses salsa and sour cream, if we have it, on his salad.  We put what we like in our salad and call it Taco Salad because it has “taco flavored” meat and corn chips.

Like most things when I blog about them then I want to make them or eat them so now I want Taco Salad. 

Do you eat a version of Taco Salad?  What do you put in yours?  What type of dressing do you use? 

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One Pan Turkey and Egg Noodles

Posted by terrepruitt on January 11, 2021

My hubby has been doing the shopping for the past eight and half months and while I would often have a menu planned for at least one meal, I didn’t always have meals for the entire week planned when I was doing the shopping. So having to plan the entire week Sunday night is kind of a challenge. It is much easier when I cook something that will last most of the week (we are still eating Beer Cheese Potato Soup from Wednesday) . Or if he cooks something like that. You (may) know I LOVE leftovers for that reason – Cook once, eat multiple times. Well, my friend gave me the One Pan Easy Beef And Pasta recipe. And it is DELICIOUS. I made it one week and we ate it for days and I loved it so much I made it the next week and we ate it again for days. But the second time I did it with ground turkey. So here is that recipe with the adjustments.

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• 4 tablespoons coconut oil, divided
• 10 oz mushrooms
• garlic salt (and pepper*)
• 1 cup diced onion
• 3 cloves garlic, minced
• 1 lb ground turkey
• 2 tablespoons paprika
• 3 cups water
• 1 cup cooking sherry
• 4 teaspoons Better Than Bouillon/Roasted Beef

• 12 oz dry egg noodles
• 3/4 cup sour cream
• 3 tablespoons ricotta

Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via ZoomWash (if you are one to do so) your mushrooms and slice them. Heat 2 tablespoons of coconut oil in a pan large enough to hold ALL of your ingredients. Add the mushrooms to the pan, sprinkle with garlic salt and cook on high for about 8 minutes . . . stirring occasionally. Turn the heat down to medium, cooking until most, if not all of the water from the mushrooms has evaporated. Once they are cooked to your liking, remove them from the pan and set aside.

Heat the remaining 2 tablespoons of oil then add the onions. With such a hot pan, they may cook rather quickly, so when they are translucent stir in the garlic, cook until fragrant (usually only about 30 to 45 seconds). Add the ground turkey to the pan. Break it up as it cooks. Add some garlic salt and some pepper*. Once it is all broken up sprinkle the paprika over the meat then stir to mix it in.

Pour in the water and sherry stir in the Better Than Bouillon**. Once it is incorporated add the dry pasta. Stir until the pasta is mixed in then bring to a light boil. Turn down the heat place a cover on it – plan to let it cook for 12 to 18 minutes, but stir it often. During one of the stirs add the 3 tablespoons of ricotta. Stir until it is incorporated into the mix. Keep an eye on the mixture you want to make sure the meat is cooked through, but you don’t want to overcook the pasta unless you like it like that.

After the pasta is cooked to your liking, remove the pan from the heat and add the mushrooms and sour cream. Stir until all the ingredients are mixed well.

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Dance Exercise, Nia, Nia online, San Jose Virtual classes, Nia Teacher, Nia Class, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, Nia Technique, Yin Yoga, stretch classes, online exercise, Zoom classes, virtual yoga, City of San Jose online exercise, live classes via Zoom, Nia White Belt training via ZoomThe funny thing is, when I was made this the second time with the turkey I misread the 2 teaspoons of paprika in the original recipe and I put in 2 TABLESPOONS and it works. My friend claims that turkey is flavorless so maybe the tripling of the paprika really made this delicious!

So good. My mouth is watering thinking about it. This is what we are having this week. Can’t wait!

Which do you prefer, ground beef or ground turkey?

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*I don’t use pepper.
**I don’t make the broth beforehand, I just add the water and flavoring to the pan and let it mix with the food

 

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One Pan Easy Beef And Pasta

Posted by terrepruitt on November 11, 2020

Recently my friend sent me a recipe and it had such an exquisitely simple list of ingredients and sounded so easy to make that I put what I didn’t have on hubby’s grocery list and I made it the next day. I only altered it slightly* and that was more out of necessity/ease than anything else. The pasta came in a larger sized package than was called for and we had more sour cream (but not enough to save) than was called for. Also, I used more onion and garlic because . . . well, it’s onion and garlic! I made it and it was DELICIOUS! It was good on the night I made it. The “sauce” was VERY watery so I decide that the next time I made it I was going to use less water. When I use “broth” I use Better Than Bouillon so I would be able get the same amount of flavor but use less water. But, as is often the case with pasta dishes it was even BETTER the next night. And the liquid had been soaked up and so I figured the next time I made it I wouldn’t use less water. AND . . . it was even BETTER on the next night.** Here is a super easy recipe my I-would-be-crazy-if-it-weren’t-for-her-during-this-shelter-in-place friend sent me.

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• 3 tablespoons olive oil, divided
• 8 oz. mushrooms, sliced
• salt and pepper***
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 lb. ground beef
• 2 teaspoons paprika
• 4 cups water
• 4 teaspoons Better Than Bouillon/Roasted Beef****
• 12 oz. dry rotini
• 3/4 cup sour cream

Heat 1 tablespoon of the olive oil over medium heat in a large skillet (large enough to hold all the ingredients). Add the mushrooms to the pan and let them cook a bit, then sprinkle with salt and pepper. Keep cooking until they are done to your liking. Then remove from the pan and set dish aside.

Heat the remaining 2 tablespoons of oil in the same pan. Add the onion, season with salt and pepper, cook until translucent. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef as it cooks, about 5 minutes. Sprinkle the paprika over the top and stir to combine.

Pour the water in and add the Better Than Bouillon/Roasted Beef, stirring until it is incorporated, then add the dry uncooked pasta. Bring to a light boil then turn the heat down and cover. Continue to cook, stirring often, cook until the pasta is al dente, about 12-18 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream.

Serve.

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There are a lot of asterisks in this post!

*Ok, shoot, as I was typing up the recipe I realized I changed a few more things than I thought. The recipe called for cremini mushrooms, low sodium broth, and fresh parsley. I didn’t use those ingredients.

**The leftovers were very good, especially since the pasta had soaked up the sauce, but I also added a few teaspoons of ricotta cheese. I heated the leftovers in a pan and stirred in the ricotta.

***I do not use pepper. I just left it in the recipe for those that do.

****I never MAKE the broth. No matter what I am making I just add the water then add the Better Than Bouillon and figure it all can get mixed up that way. I don’t add the Better Than Bouillon to the water and MAKE it broth before adding it to the ingredients.

Again, this was sooooo good, I had decided to make it again this week. I did more adjusting and now my mouth is watering thinking about it. I love this recipe because it is super simple and the return is a super yummy dinner, but I will probably make it the way I did last night from now on. I will post that recipe later.  And you can share with me how you made it.  So easy, so many things you can do with it.

Don’t you LOVE easy and tasty recipes?

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Easy Peasy Chicken Enchiladas With Sour Cream Sauce

Posted by terrepruitt on September 20, 2014

My niece came to visit us recently over the weekend. I thought it would be nice to serve something for dinner that I don’t make often. Even though she doesn’t eat with us often, so something we eat all the time wouldn’t necessarily be something she eats all the time, I thought I would try something new. Well, I had done it before but I don’t remember the recipe I used before, so I was kinda making it up as I went along. Big surprise, huh? Well, I decided to make chicken enchiladas with sour cream sauce. I don’t really like red sauce and green sauce does not like me. I like sour cream sauce.

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Ingredients:

4 tablespoons butter / 3
4 tablespoons flour / 3
3 cups chicken broth / 2
1 1/2 cup sour cream / 1
1/2  4 oz can diced green chillies
(this makes EXTRA sauce, the / number is the amount to us if you want less sauce)

3 cups shredded and cooked chicken (I actually used canned chicken)
3 cups shredded Mexican Mixture cheese
1/4 teaspoon cumin
1/4 garlic salt
7 large soft flour tortillas

Directions:

Preheat oven to 350 degrees

Melt the butter in a pan over medium heat. Stir the flour into butter. Whisk it to get all the lumps out. Watch the heat making sure it does not get too hot. Whisk in the broth. Continue to cook the sauce until it’s thick and begins to bubble. Turn off the heat/burner.

Mix the chicken with the cumin and garlic salt. Put about three tablespoons of chicken in a tortilla, sprinkle in some cheese then roll up and put seam side down into a greased casserole dish. Continue filling and rolling the tortillas until they are all filled. Using about two cups of the cheese.

By now, the sauce should be cool enough so the sour cream will not curdle when added, but still warm enough to allow the sour cream to “melt” and blend well into the sauce. Add the sour cream to the sauce. Whisk until blended. Add the chilies to the sauce.

Pour the sauce over enchiladas. Filling in all the space. Use the remaining cup of cheese to sprinkle over the enchiladas. Save the remaining sauce for allowing individuals to add more sauce to their enchiladas.

Bake in oven for about 30 minutes.

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Dance Exercise, Nia, Nia at the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Zumba, PiYo, Gentle Yoga, Group Ex City of San Jose, San Jose Group Ex classesSo my hubby likes extra sauce and leftover sauce, so I made extra. You can make less by using the number after the slash. You can also use more chilies. I brought the remainder to the table so that my hubby and niece could add more to their food.

I think next time I will add the chilies into the enchiladas. I will mark them so I know which ones have the chilies.

You can use any type of chicken you would like. I just wanted really easy so I used canned.

So this is easy and kind of quick. And I thought it was very yummy. I will be making it again. It made enough for leftovers. You know I love leftovers.

Do you like enchiladas? Are you a fan of sour cream sauce?  Does this sound like a recipe you would make?

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