Since Jean has been otherwise occupied, let's keep things going for her with a new Dinner thread.
A couple of months ago, my mom decided to search the Internet for something different she could make for dinner. One thing she found was a Turkey Taco Salad on Martha Stewart's website.
It was delicious and we loved it so much that we have already made it four times, with slightly variations.
The changes we have made were primarily for cost or convenience, rather than taste. In particular, we have sometimes used either white or dark-meat ground turkey, ground pork or dark-meat ground chicken. When using the poultry, we have definitely preferred the dark meat and, last night, it was the dark-meat ground chicken that we used.
The other change has been the lettuce. Twice, we have used iceberg, once Romaine and, last night, we finally made it with Boston lettuce, as the recipe had originally specified. Of course, the Boston was the best, but this recipe is delicious regardless of the specific lettuce used.
The only other thing that we have changed is that the recipe says to toss the lettuce with the olive oil, green salsa AND the crumbled tortilla chips, but the chips get too soggy that way, so we just crumble them on top when serving.
Since the recipe just says "prepared green salsa," without specifying a brand, we use Frontera's Tomatillo salsa.
A couple of months ago, my mom decided to search the Internet for something different she could make for dinner. One thing she found was a Turkey Taco Salad on Martha Stewart's website.
It was delicious and we loved it so much that we have already made it four times, with slightly variations.
The changes we have made were primarily for cost or convenience, rather than taste. In particular, we have sometimes used either white or dark-meat ground turkey, ground pork or dark-meat ground chicken. When using the poultry, we have definitely preferred the dark meat and, last night, it was the dark-meat ground chicken that we used.
The other change has been the lettuce. Twice, we have used iceberg, once Romaine and, last night, we finally made it with Boston lettuce, as the recipe had originally specified. Of course, the Boston was the best, but this recipe is delicious regardless of the specific lettuce used.
The only other thing that we have changed is that the recipe says to toss the lettuce with the olive oil, green salsa AND the crumbled tortilla chips, but the chips get too soggy that way, so we just crumble them on top when serving.
Since the recipe just says "prepared green salsa," without specifying a brand, we use Frontera's Tomatillo salsa.
If blueberry muffins have blueberries in them, what do vegan muffins have?