Taco Spring Rolls and a sneak peak to our “yard project”…

I am called many a things… Martha Stewart, Better Crocker, Social Coordinator… Dog Snob.. the list goes on.  I can do many a “things”.  Gardening has not been a forte.  Nope, “green thumbs” do NOT run in the immediate family.   That being said, when we decided to freshen and clean up the front yard, I jumped right in.  Dirty Hands don’t scare me! So far, I think we’ve (haha, okok, so it’s MOSTLY been my honey - BUT, I’ve put in some “time” too) done a bang up job!  I’m absolutely loving seeing all the little buds of who knows what (so maybe the average garden guru would know) poking their heads through the soil.  It’s so satisfying when you clip and clean up old growth, allowing the new buds / new growth to shine on through.  That being said, the last few weekends have been marathon sessions outside. WHICH means dinner’s have to be a bit more creative and quick and easy..and… no.. NOT take out! haha  (last thing I want after being outside ALL day is to go in, clean up, and make a big production of dinner.  Taco Spring Rolls fit perfectly.  You can make ahead and freeze if needed, removing from freezer and baking just the amount you need.  They are a perfect light dinner, or great as an appetizer. Few ingredients, easy baking make this an awesome “late night” snack.

Here’s a sneak peak of all the “new” items in our yard.  The different colors add life to the front, while the unique selection of plants (my honey rocks!) shows a creative side that looks both natural (and hopefully “lower” maintenance) than some popular garden choices. With the weekend just around the corner, maybe this will give you a little more motivation to get outside and...garden! haha.. okok, maybe just get outside. period. 

Though I still can’t pronounce their true name… go ahead and laugh, I kept calling these “herbivores” I had to have this one as the name of the plant has the word “wine” in it! Haha ANYWAYS… love the look, and there appears to be all kinds of varieties like the ones below…

This lil’ guy’s green/teal color pop’s perfectly against the fresh top soil....

Then there’s these lil’ guys (well little for now so I’ve been told, as the old spot in the yard where we had them, they were being smothered, can’t wait to see these grow up)….

That’s all you can see for now!  (as to be honest, we’ve reseeded the entire front yard, so it looks more like a dirt pit than the new and improved front yard we're working towards...let they green GRASS grow!) Though I’ve enjoyed the time in the garden… I should probably stick with what I know…  and work on my green thumb slowly.  I will say one thing though, being outside in the fresh air all day…  sure works up the growlies!  SO, back to the recipe at hand…  Taco Spring Rolls.

Taco Spring Rolls

·         1 package egg roll wrappers

·         1 lb ground chicken (turkey works too)

·         1 pkg taco seasoning

·         ½ cup onion dices

·         ½ cup shredded cheese

·         1 egg, beaten with a splash of water

- In a frying pan, over medium heat, cook ground chicken fully

- Add taco seasoning per directions on package

- Remove from stove, and let cool a bit.

- Placing 1 egg roll wrapper on counter, add a spoonful of meat in centre of wrapper

 

- Place a pinch of the diced onion on top

- Place a pinch of cheese on top of onion

- Fold bottom half of wrapper over top of filling, pressing down sides

- Fold over each side , pressing down lightly

- Now roll wrapper, up onto open half of wrapper, sealing filling in.

- Place each egg roll onto a lightly greased baking sheet

- Once all are made, light brush egg wash over each spring roll

- Preheat oven to 375F, and place in oven, cooking for about 20 mins or until golden brown.  Flip Eggrolls half way to ensure even cooking.

Serve with a dollop of salsa, sour cream, sprinkle of cheese.  Guacamole would be great with this as well!  YUM YUM

Whatever you choose to do this weekend… enjoy!

  

Mexican Lasagna & The Code of Ethic's

 Who doesn't love Mexican food?? AND Who doesn't love Italian?? Why not throw em' together and create a yummy mix?!  Mexican Lasagna - for me, curbs the craving for lasagna - which can be quite heavy and loaded with cheese and "stuff", and helps satisfy my honey's love and constant want for Mexican - and all things spice! oooo and did I mention how *easy* this is?!


Mexican Lasagna



Well, I’m just home from a fabulous “Girl’s Weekend Away” – Hosted by good friends of mine, and fellow blog writer Shannys Shenanigans and I have to say, can she plan a party! I was impressed with all the “little” details she took care of to make it a successful trip away!  15 ladies, 1 cabin, NO CELL SERVICE and several feet of fresh snow – what could go wrong?! Haha… nothing!  We were all given a goodie bag, full of fun, and some sweet treats, but which also contain a couple of key pieces – the Girl’s Code of Ethics, a button in case you forgot what happened, sleeping mask, and even a hat for those bad hair days! 

Now, I could go on and tell you about the many hilarious and entertaining details of the weekend…BUUUUTTT that would go against “The Code”,  I can however say, the theme of the weekend – Mexican Fiesta, and although it was cold outside… inside was hot hot hot! *giggledamrequired*

The orange slice jello shots rocked, and fresh made festive cupcakes a perfect and simple dessert for us ladies!  Mexican food was planned throughout the entire weekend, even down to homemade tortilla shells for our slow cooked pulled pork fajitas – YUM YUM!  This was my first girl’s weekend, and a quick thanks to everyone who made me feel welcome and apart of the weekend – next year is the 10^th annual weekend – wow! What a bunch of fun ladies!  Of course not all activities were inside… bonfire and even a late night snowmobile ride added some excitement to the weekend away.

That's Tiffany hanging out by the sleds

When I got home, I just wasn’t ready to give up the whole Mexican themed meals, and since my other half loves anything with a kick, I decided to continue on the trend for our Monday night dinner.   This is a simple twist to lasagna, and you can pack it full of healthier options to keep it a little lighter than the traditional Lasagna dinner.  You are in control of the “spice” level, by the heat of the salsa, added Chipotle Chile Spice and peppers you add. Also, this recipe can be doubled easy – or downsized, you be the judge! For a dinner that would feed 2-4, I found this size was perfect – as there were the 2 of us, and enough left over for lunch the next day!

Mexican Lasagna

• 1 ½ lbs ground pork (I used 1 small package)
• ½ cup diced onion
• ½ cup diced green pepper
• 2 garlic cloves minced
• 1 can black beans – (low sodium)rinsed well
• ½ cup frozen corn (or can of corn nibblets)
• 1 ½ tsp chipotle chili powder
• 1 cup favorite pasta sauce
• 1 cup salsa
• 4 large tortilla shells
• 1 ½ cup shredded cheese (I used marbled cheddar & Monterey Jack)

-Preheat oven to 375F, spray a round casserole dish with PAM Cooking spray

-In a large non-stick pot or skillet, cook ground meat, onion, peppers and garlic until meat is no longer pink.  Break up ground meat as much as possible.

-Add Black Beans, corn, chili powder. Cook and stir for another 2 more minutes

-Add pasta sauce, salsa and bring to a boil, reduce heat to low, and let simmer for 5 minutes, stirring occasionally

-Assemble the lasagna – place 1 tortilla shell in bottom of dish, making sure bottle of dish is covered completely

- Spread 1/3 of meat mixture over shell followed by ½ of cheese.

-Repeat with remaining layers. Sprinkle remaining cheese on top and cover with foil

-Bake for 35 minutes @ 375F.  Uncover and bake for another 10 minutes or until cheese on top is bubbly.

-Remove from oven and let stand for at least 10 minutes prior to cutting and serving.

                                                                                                    Ole!

Recipe Variations – ground chicken or beef would be yummy, as well, serve with a dollop of sour cream/green onions.  For more of a kick – add in a diced jalapeno pepper and use spicy salsa.