FATHER'S DAY REDUX

Last Father's Day was a bust, so we had a do-over today.  We started the day with "Bullseye Eggs," J.'s favorite breakfast.  For the eggs, I cut the center out of slices of bread with a heart-shaped cookie cutter (awwww), put them into a pan, cracked an egg into the hole and fried the egg-bread combo over-easy.  The heart cut-outs are also buttered and fried until toasty and then you dip the hearts into the warm egg yolk.  Heavenly.

We spent the day getting our backyard ready for summer, then ended the day by meeting some friends at the park for some pre-dinner playing.

For dinner, I made J.'s favorite hot weather meal—Taco Salad.

There are as many recipes for this salad as there are people who make it, but I think my version is fresh and tasty without losing any of its trashy goodness.  This dish is not supposed to be gor-may.  We are crunching up corn chips into our salad, after all.

TACO SALAD

You can make this easy on yourself by using bag salad, I did.  Ingredients can be prepped ahead of time (I did all the prep during nap), but do not combine until you are ready to serve

• 1 pound of ground beef (or turkey or GimmeLean), browned and combined with taco seasoning per package directions (use your favorite, I prefer Penzey's)
• 1-2 bags of lettuce (whatever kind you like)
• 4 good handfuls of grated cheese, any kind (I used Monterey and Pepper Jack, use whatever you like, fancy or not)
• 1 can of cannelini beans, rinsed
• a sprinkling of ground cumin
• 2 tomatoes, diced
• 1 onion, diced
• 2 avocados, diced (we don't skimp)
• a generous handful of cilantro leaves
• 1 green onion stalk, chopped
• a bag of plain corn torilla chips, salted or not
• about a cup of your favorite chunky salsa combined with about a cup of your favorite vinaigrette, homemade or not  (you may have a little leftover)
• sour cream (optional)
• key limes or limoncitos, cut into wedges for garnish

First, combine beans with some ground cumin, set aside to combine flavors for a few minutes.

To assemble the salad, grab the biggest bowl you have.  Place all ingredients into the bowl EXCEPT the chips, salsa dressing, sour cream, and limes.  Toss well.  Add about half the dressing and toss.  Taste and if it needs more, add more.  Grab a handful of chips and LIGHTLY crush the chips into the salad.  Toss.  Repeat with more chips. 

Spoon into bowls and garnish with lime wedges.  Pass sour cream, remaining chips, and additional dressing (if desired) at the table.

This salad goes great with margaritas and/or Mexican beer with plenty of lime.  J. was on Cloud Nine, Bunny had seconds, and Wallie inhaled the avocado, cheese, and meat. 

Happy Father's Day, J.!

Comments

[mamaloo]

stop it. you are seriously making me want to move in with you.

[Cathy]

Hey, there is a recipe for making and freezing (which I know you like to do) a batch of taco filling w/out the seasoning pkg. in the Everyday food June 2005 issue that I "borrowed" from my dentist! (p.42). I like your version of taco salad better though - which they have a version as well. I will be making this, and the salmon you just posted this week. by the way, your comments are making me want a beer and I am 20 weeks pregnant. I am craving beer and when you said Taco salad would go good with mexican beer, I really wanted one! (Cath in NE)

[Wood]

I've made taco salad TWICE since reading this. It was delicious -- thanks for reminding me of this great summer salad.