and, it’s friday! yes, another week has flown by. it’s time to put our feet up and relax. i don’t know about you, but i am read-y for fri-day. what a crazy week! on deck today is an easy peasy appetizer – mini tacos that can be made in ten minutes or less and a jalapeño margarita. margaritas are a perennial favorite of mine and so easy to make whether they’re on the rocks or frozen.
of course, oscar is on hand to welcome the weekend. although, does he really know what day or even what time it is? what a life! all that matters to him is that someone throws his ball, dishes out treats, and of course, rings the dinner bell. left to his own devices, he loves to chase ollie, take naps on my bed, and bark at the dogs or deer that walk in front of his house. but he loves this time of year when it’s not too hot or cold as he can patrol his backyard hour upon hour.
mini tacos and jalapeño margarita
one thing i wanted to mention when choosing a recipe to share with y’all. i try to keep the ingredients as clean and/or organic as possible. what is clean eating? well, it’s choosing whole foods instead of processed foods like fruits, vegetables, lean proteins, whole grains, and healthy fats. eating clean foods fills your body with vitamins and minerals necessary for heart and brain health along with a stronger immune system. honestly, i’m not a stickler when it comes to my diet, so i indulge in sweets or treats now and again. chips aren’t taboo, but they’re limited to special occasions. and it’s a rare day when i head to McDonald’s or any other fast-food chain. i don’t believe in diets, i don’t believe in calorie restriction, but i do believe food is medicine and try to live that mantra. honestly, it just comes down to smart choices day by day. food and mood go hand in hand. the better the food the better your mood.
today’s mini tacos recipe is a perfect example of clean eating. while i substituted tortilla chips in the recipe (Publix was out of wontons), the rest of the ingredients are healthy – organic beef, lettuce, tomatoes, guacamole (avocados are the good fats), and salsa (made from tomatoes). cheese is optional for this recipe in case dairy is off your list. and you can eliminate the tortilla chips altogether if you prefer. again, it’s all about choices. to that end, i love food, and more importantly, i love sharing a meal with friends and family. it’s been said, “We should look for someone to eat and drink with before looking for something to eat and drink.” amen!
the backyard is coming to life as the freshly planted shrubs are bursting with buds. i’m still waiting on sod, and there are still odds and ends to complete, so the project isn’t quite in the books. needless to say, i’m spending more and more time outdoors puttering in the garden and loving every minute!
today’s ootd is perfect for a casual day around the house but still cute enough to run errands if you’re in a pinch. the opens in a new window jogger pant is a favorite of mine, and i love this comfy pair of opens in a new windowjoggers from opens in a new windowJ.Crew. honestly, i could have sized down to a small as the pants run a tad big. a opens in a new windowblue sweatshirt also from opens in a new windowJ.Crew is a perfect addition to joggers, and i love the stripe trim on the neck, sleeves, and waistband that give a sporty vibe. and i love, love, love opens in a new windowslip-on sneakers! this pair is Caslon available exclusively at opens in a new windowNordstrom. i particularly love the nude color that goes with everything.
- 12 wonton wrappers
- cooking spray
- 1 tablespoon olive oil
- ⅓ cup ground beef
- 2 tsp taco seasoning
- ½ cup Mexican cheese blend
- ½ cup guacamole
- ½ cup salsa
- ¼ cup sour cream
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Preheat the oven to 350°F.
Arrange the wonton wrappers in a 12-cup muffin pan then spray them lightly with cooking spray.
Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
Add the vegetable oil to a medium sauté pan set over medium-low heat. Add the ground meat and cook it, breaking it apart with a spatula, until it is browned and cooked through. Add the taco seasoning and stir to combine then remove the pan from the heat.
Assemble the taco cups by dividing the ground meat evenly among the wonton cups. Top the ground beef with the shredded cheese, shredded lettuce, and a dollop of guacamole, salsa and sour cream then serve.
Combine ingredients. Add all of the ingredients to a small jar and stir (or shake) until evenly combined.
Store for 1 year.
I substituted tortilla chips for the wonton wrappers as the store was out of wontons. And I eliminated the sour cream.
- 1 jalapeño
- ¾ ounce honey
- ¾ ounce fresh lime juice
- ½ ounce Elderflower liquor
- 2 ounces tequila
For the salted rim, take a lime wedge and coat the rim of a rocks glass. Dip in margarita salt, rotating until coated.
Combine all ingredients (except for the ice) in a cocktail shaker. Stir until honey fully dissolves into the cocktail.
Add a cup of ice and shake vigorously for 10 seconds. Pour straight into the old fashioned glass with the (now crushed) ice from the shaker. Garnish with a lime wedge. (for less heat, don't shake the jalapeño into the cocktail, only add as garnish and stir).
Be sure to dissolve the honey into the drink before adding ice. This is to prevent the honey from freezing/clumping when shaking.
If you prefer more spiciness, shake the jalapeños in the shaker along with the ice to fully infuse the cocktail.
oscar and i wish you a lovely weekend! cheers!