Sunday, February 16, 2025

Ultimate Turkey-Spinach Tacos with Guacamole & Tomatoes

Ultimate Turkey-Spinach Tacos: A Flavor-Packed, Cheesy & Healthy Twist with Guacamole!





Ultimate Turkey-Spinach Tacos with Guacamole & Tomatoes



Craving a taco night upgrade? These Ultimate Turkey-Spinach Tacos with Guacamole & Tomatoes are the perfect blend of cheesy, savory, and fresh flavors! With seasoned ground turkey, vibrant spinach, melty Monterey Jack cheese, and a creamy homemade guacamole, these tacos bring a nutritious yet indulgent twist to your table. Whether you're meal-prepping, feeding a hungry family, or hosting a taco night with friends, this easy, flavor-packed recipe is sure to be a hit!

Not only are these cheesy turkey tacos incredibly delicious, but they’re also a healthier alternative to traditional beef tacos—thanks to lean ground turkey and nutrient-rich spinach.  Plus, this recipe is made with simple ingredients, many of which you may already have on hand, making it a convenient choice for busy weeknights.  The fresh guacamole, made with ripe avocados, lime, and a hint of spice, ties everything together beautifully. Best of all, these tacos come together in just 30 minutes, making them a perfect go-to for busy weeknights.

Serve them buffet-style so everyone can customize their toppings, or serve them prepared for less fuss and dishes!  No matter how you enjoy them, these easy turkey-spinach tacos deliver the perfect balance of savory, cheesy goodness with a refreshing, zesty kick. Get ready to impress your taste buds—let’s dive into the recipe!

Enjoy!






What Ingredients do I need?

Produce

  • Avocados
  • Baby spinach
  • Cilantro
  • Garlic
  • Jalapeño pepper
  • Lime
  • Roma tomatoes
  • Yellow onion

Dairy

  • Monterey Jack cheese

Meat

  • Ground turkey

Pantry Staples & Spices

  • Corn tortillas
  • Olive oil
  • Chili powder
  • Cumin
  • Garlic powder
  • Onion powder





Substitutions and Variations

Substitutions

  • Ground Turkey → Ground Chicken or Lean Ground Beef – Both work well while keeping the recipe flavorful and protein-packed.
  • Baby Spinach → Kale – Swap spinach for finely chopped kale (sautéed) 
  • Monterey Jack Cheese → Cheddar or Pepper Jack – Cheddar adds a classic sharpness, while Pepper Jack brings a spicy kick.
  • Corn Tortillas → Flour Tortillas or Lettuce Wraps – Use flour tortillas for a softer bite or lettuce wraps for a low-carb option.
  • Jalapeño Pepper → Red Pepper Flakes or Hot Sauce – If you don’t have fresh jalapeño, a pinch of red pepper flakes or a dash of hot sauce will add heat.
  • Fresh Lime Juice → Bottled Lime Juice or Lemon Juice – Fresh lime is best, but bottled lime or lemon juice works in a pinch.

Variations

  • Spicy Chipotle Turkey Tacos – Add 1-2 teaspoons of chipotle powder or mix in a spoonful of adobo sauce from canned chipotle peppers for a smoky, spicy twist.
  • Southwest-Style Tacos – Stir in black beans and roasted corn into the turkey mixture for extra heartiness and flavor.
  • Breakfast Tacos – Swap ground turkey for scrambled eggs and serve with guacamole and cheese for a delicious morning meal.
  • Taco Bowl Option – Serve everything over cilantro-lime rice or cauliflower rice instead of tortillas for a taco bowl version.





Kitchen Tips and Notes

  • Don’t Overcook the TurkeyGround turkey cooks quickly, so be sure to avoid overcooking it, which can result in dry tacos. Brown it just until it's no longer pink, and then stir in the spinach to wilt.
  • Warm TortillasWarm your tortillas before assembling to make them more pliable and delicious. You can heat them on a skillet over medium heat for about 30 seconds per side or quickly warm them in the microwave.
  • Make it a Family-Style MealIf you’re serving a crowd, you can set up a buffet-style taco bar with toppings like shredded cheese, salsa, sour cream, and chopped cilantro for everyone to build their own tacos.



  EQUIPMENT YOU MAY NEED  

  • Large Skillet – For cooking the ground turkey, spinach, and spices. A non-stick skillet works best for easy cleanup.

  • Cutting Board – For chopping vegetables, like the onions, tomatoes, and jalapeños.

  • Knife – A sharp knife for cutting the vegetables and the turkey.

  • Measuring Spoons – For measuring spices, olive oil, and other small ingredients.

  • Spatula or Wooden Spoon – To stir the turkey mixture and break up the ground turkey as it cooks.

  • Small Mixing Bowl – To make the guacamole and mix the ingredients.

  • Tongs – For warming the tortillas on the stove or in the oven, and for handling the toppings.




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    Ultimate Turkey-Spinach Tacos with Guacamole & Tomatoes


    serves 4


    2 avocados, halved and pitted.
    2 pkgs baby spinach
    1/3 cup cilantro, chopped small
    2 garlic cloves, minced
    1 1/2 lb ground turkey
    1 jalapeno pepper, seeded and diced small
    1 lime
    1/4 (8 oz) block Monterey jack cheese, grated
    12 small corn tortillas
    2 Roma tomatoes, diced
    1 medium yellow onion, diced small
    3/4 teaspoon black pepper, divided use
    2 teaspoons chili powder
    2 teaspoons cumin
    1 tablespoon olive oil
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1 1/2 teaspoons salt, divided use


    To a large skillet over medium-high heat add oil and swirl to coat the bottom.  Ad the onion and cook until soft 5-6 minutes, stirring often.  

    Add ground turkey to the skillet and cook, breaking apart with a spoon, until browned and crumbly about 4-5 minutes.  Add the spinach by handfuls and allow to wilt slightly between batches.  Add garlic, cumin, chili powder, 1 teaspoon salt & 1/2 teaspoon pepper to the skillet, stirring to coat.  

    Meanwhile, juice the lime in to a medium bowl.  Scoop avocado from the shells and into the bowl.  Add 1/2 teaspoon salt and 1/4 teaspoon black pepper, onion and garlic powders to the bowl and mash the avocado with a fork until smooth.   Add diced jalapeno and cilantro to the bowl, stirring to combine.  

    Add the grated cheese to the top of the turkey mixture and stir to melt and combine.  Remove skillet from heat.  

    Warm tortillas over a gas burner, or microwave.  To serve, top each tortilla with turkey mixture and tope with guacamole and tomatoes, or serve family buffet style.  














    Friday, February 14, 2025

    Southern Skillet Cornbread: Buttery, Golden, & Irresistible

    Southern Skillet Cornbread: Buttery, Golden & Irresistible – A Classic Cast Iron Recipe for the Perfect Crunch!





    Southern Skillet Cornbread: Buttery, Golden, & Irresistible



    There’s nothing quite like the aroma of Southern Skillet Cornbread fresh from the oven—golden brown, crispy around the edges, and perfectly tender inside. This classic buttermilk cornbread recipe is baked in a cast iron skillet, which creates that irresistible crunchy crust while keeping the inside soft and fluffy. Whether you’re serving it alongside a hearty bowl of chili, barbecue, or simply slathering it with honey butter, this homemade cornbread is the ultimate comfort food.

    In the South, cornbread is more than just a side—it’s a tradition. What makes this recipe even better? It’s incredibly easy to make and requires just a handful of pantry staples like cornmeal, all-purpose flour, baking powder, and butter. Plus, with just a couple of eggs and a splash of buttermilk, you can create the most delicious cornbread in under 30 minutes. Whether you’re an experienced baker or a beginner, this recipe is foolproof and guaranteed to impress.

    Not only is it a breeze to prepare, but this Southern Skillet Cornbread pairs wonderfully with so many dishes. Serve it with a steaming bowl of spicy chili, alongside smoky barbecue, or enjoy a slice with a dollop of honey butter for a truly Southern experience. You can also enjoy it with a savory breakfast spread—think scrambled eggs and bacon—or even as a tasty snack with a cup of tea.

    Ready to make the best skillet cornbread you’ve ever had? Let’s get started!

    Enjoy!




    What Ingredients do I need?

    Dry Ingredients:

    • Cornmeal
    • All-purpose flour
    • Sugar
    • Baking powder
    • Baking soda
    • Salt

    Wet Ingredients:

    • Eggs
    • Buttermilk
    • Butter (for both melting and the skillet)




    Substitutions and Variations

    Substitutions

    • How to Make Buttermilk Substitute:  Start with the amount of milk called for in the recipe (in this case, 1 1/2 cups).  Stir in 1 tablespoon of lemon juice for every cup of milk.  Allow the mixture to sit for about 5 minutes. The milk will slightly curdle and thicken, mimicking the texture and tanginess of buttermilk.  After 5 minutes, you can use this mixture just like you would buttermilk in the recipe.
    Variations

    • Cheddar and Jalapeño Skillet Cornbread:  Add shredded sharp cheddar cheese and diced jalapeños to the batter for a cheesy, spicy cornbread with a kick. This version is perfect for pairing with chili or BBQ
    • Bacon and Scallion Cornbread:  For a savory, smoky flavor, add crispy crumbled bacon and chopped scallions to the batter. This variation is great for a breakfast side or as a flavorful addition to any meal.




    Kitchen Tips and Notes

    • Preheat Your Skillet:  Preheating your cast iron skillet in the oven is key to achieving that crispy crust. This ensures the batter sizzles when it hits the hot skillet, creating that golden, crunchy exterior.
    • Don’t Overmix the Batter:  The beauty of cornbread is in its slightly lumpy texture. Mix the batter until just combined. Overmixing can make the cornbread dense and tough, so fold the ingredients gently.
    • Let It Rest After Baking:  Once your cornbread comes out of the oven, let it cool for about 10 minutes before slicing. This helps the texture set and makes it easier to cut clean slices.
    • Test for Doneness:  To check if your cornbread is fully baked, insert a toothpick or cake tester into the center. If it comes out clean, the cornbread is done. If there’s any wet batter, bake for an additional 5 minutes and check again.
    • Storing Leftovers:  Cornbread can dry out quickly. Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the cornbread in plastic wrap and foil and freeze for up to 3 months.


         EQUIPMENT YOU MAY NEED     

    • Cast Iron Skillet:  Size 9 or 10-inch cast iron skillet works best for this recipe. It helps create that perfect crispy crust and even baking.
    • Mixing Bowls:  Large Bowl: For mixing the dry ingredients and a Medium Bowl for combining the wet ingredients before adding them to the dry mix.
    • Whisk:  to combine the dry ingredients and to blend the wet ingredients. 
    • Dry and Liquid Measuring Cups and Spoons:  For measuring ingredients 
    • Spatula or Wooden Spoon:  Use a spatula or wooden spoon to fold the wet and dry ingredients together. 
    • Serrated Bread Knife:   A serrated bread knife works well to cut through the crust without squishing the cornbread.



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    Southern Skillet Cornbread



    serves 8



    6 tablespoons melted, plus 2 tablespoons butter to melt in the skillet
    1 cup cornmeal
    3/4 cup all purpose flour
    1 tablespoon sugar
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 large lightly beaten eggs
    1 1/2 cups buttermilk



    Preheat the oven to 425º. Place a cast iron skillet in the oven to preheat along with the oven.  When preheated remove and place 2 Tablespoons of butter in the skillet to melt.

    Meanwhile, in a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.

    In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared skillet, it should sizzle.  

    Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the skillet from the oven and let it cool for 10 minutes before serving.

















    Monday, February 10, 2025

    Raspberry-White Chocolate Dream Scones

    Sweeten Your Valentine's Day with Raspberry-White Chocolate Dream Scones 





    Raspberry-White Chocolate Dream Scones


    With Valentine’s Day just around the corner this Friday, there’s no better way to celebrate than with a batch of Raspberry-White Chocolate Dream Scones. These heart-shaped treats are the perfect way to show love—whether you’re surprising your partner with breakfast in bed, treating your kids to a sweet start to the day, or bringing a special homemade gift to a friend. The combination of vibrant raspberries and creamy white chocolate creates a romantic flavor pairing, while the buttery, flaky texture makes them simply irresistible.

    Baking these scones is a heartfelt way to say "I love you." The dough comes together quickly with simple ingredients, and cutting them into adorable heart shapes makes them extra festive. The raspberries create naturally beautiful pink and red hues, making them the perfect Valentine’s treat without any artificial coloring. Whether you serve them warm with a drizzle of white chocolate, a dusting of powdered sugar, or simply as they are, they’re guaranteed to bring a smile to anyone’s face.

    One of the best things about this recipe is how effortlessly it comes together with a handful of pantry staples. The key is working with cold butter, which creates that irresistible flaky texture, and handling the dough as little as possible to keep the scones light and tender.

    These scones aren’t just for breakfast—pair them with a cup of tea for a cozy Valentine’s afternoon, or wrap them up in a cute box as a homemade edible gift. This Valentine’s Day, skip the store-bought chocolates and bake up something truly special, straight from the heart! ❤️

    Enjoy!






    What Ingredients do I need?

    Refrigerated:

    • Butter
    • Egg
    • Milk

    Produce:

    • Fresh raspberries

    Baking & Pantry Staples:

    • All-purpose flour
    • Baking powder
    • Salt
    • Sugar
    • White chocolate chips




    Substitutions and Variations

    Substitutions:

    • Butter → Unsalted Margarine or Coconut Oil (solid form) – Keeps the flaky texture, but butter gives the best flavor.
    • Milk → Half-and-Half, Heavy Cream, or a Non-Dairy Alternative (like Almond or Oat Milk) – Stick with a creamy option for the best results.
    • White Chocolate Chips → Chopped White Chocolate Bar or Yogurt Chips – Keeps the sweet and creamy element.
    • All-Purpose Flour → Pastry Flour or a 50/50 mix of All-Purpose and Whole Wheat Flour – For a slightly lighter texture.
    • Fresh Raspberries → Frozen Raspberries (Used Straight from the Freezer) – Prevents them from breaking apart too much in the dough.

    Variations

    • Dark Chocolate Raspberry Scones – Swap the white chocolate chips for dark chocolate chips or chunks for a richer, slightly less sweet flavor.
    • Lemon Raspberry Scones – Add zest of one lemon to the dough for a bright, citrusy twist that enhances the raspberries.
    • Strawberry-White Chocolate Scones – Replace raspberries with chopped fresh or frozen strawberries for a slightly milder berry flavor.
    • Glazed Raspberry-White Chocolate Scones – Drizzle with a simple powdered sugar glaze or melted white chocolate after baking for extra sweetness.



    Kitchen Tips and Notes

    • Keep the Butter Cold – Cold butter is key to achieving a flaky, tender texture. If the butter starts to soften, pop the dough in the fridge for a few minutes before shaping.
    • Handle the Dough Gently – Overmixing or kneading too much can make the scones dense and tough. Mix just until combined for the best results.
    • Flour Your Work Surface & Cutter – The dough is sticky, so lightly flour your hands, rolling pin, and cookie cutter to make shaping easier.
    • Shape Alternatives – Don’t have a heart-shaped cutter? Simply pat the dough into a round disc and cut into wedges for a classic scone look.
    • Bake Until Golden – Keep an eye on the oven; scones should be lightly golden on top and firm to the touch when done.
    • Serve Fresh & Warm – These scones taste best right out of the oven but can be stored in an airtight container for up to 2 days. Reheat briefly for that fresh-baked warmth.





         EQUIPMENT YOU MAY NEED     




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    Raspberry-White Chocolate Dream Scones 


    makes 12 scones


    3 cups all-purpose flour
    4 teaspoons baking powder
    1/2 teaspoon salt
    3 Tablespoons sugar
    3/4 cup butter, cold
    1 pint raspberries
    1 egg
    1 cup milk
    1/2 - 3/4 cup white chocolate chips


    Preheat oven to 450 degrees.

    Add the dry ingredients to a large bowl and combine.

    Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add the raspberries and white chocolate chips and mix.

    Add the milk and egg to a measuring cup and whisk to combine.  Add to the dry ingredients and mix just until combined and everything is moistened.  Mixing too much will create tough scones and break up the raspberries.   Note:  you will find that the raspberries may break up somewhat as they are very delicate.  Try to mix carefully.

    Remove the dough to a generously floured work surface and knead just til it comes together. Pat the dough out to 3/4 - 1 inch thickness and cut with a heart shaped cookie cutter.  

    Place the scones on a parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.






















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