Turkey Tacos

In the Cogburn house, we love our Turkey Tacos.  We probably eat this dish once a week.  I use to make this dish with lean ground meat.  I changed to turkey and no one can tell.  It is easy, fast, and delicious!  Who needs Taco Bell, when you can make your own?

I usually pair this with my beans (frozen-refried-see earlier recipe).  We skip the Spanish Rice to save calories, but you could add for a tasty trio!

Tips I have learned from Turkey Tacos:

• You need some type of oil to saute the vegetables, as turkey meat has hardly any fat and your pan will get dry.
• You can top your tortilla with whatever your heart desires.  The sky is the limit!  I sometimes add cilantro or lime.
• After warming your tortillas, keep them in a clean towel.  If you have one of those plastic tortilla holders, line with a paper towel.  The condensation from your hot tortillas might make them soggy otherwise.
• Challenge yourself even more and make your own salsa!

Ingredients:

1 lb ground turkey meat
2 teaspoons of olive oil
1/4-1/2 yellow onion, diced
1/2 green bell pepper, diced
1 whole jalapeno, diced
1 clove of garlic, diced
Pepper to taste
Salt to taste
Cumin to taste
1/2 tomato, diced
1/2 cup of shredded lettuce
Whole wheat or fat free tortillas
Low fat shredded cheese
Low fat sour cream
Pickled jalapenos
Salsa

Directions:
1.   Heat olive in non-stick skillet.
2.   Add onions, bell pepper, jalapeno, and garlic.  Saute for 5 minutes.
3.   Add ground turkey meat, mix well.
4.   Add salt, pepper, and cumin. Mix well and continue to cook until done.
5.   While your meat is cooking, dice your tomatoes and chop your lettuce.  Set aside.
6.   Warm another skillet on medium high heat.  Cook your tortillas on each side for 2 minutes.
7.   Once tortillas are done, serve immediately.
8.   Spoon meat into tortilla - top with cheese, tomatoes, lettuce, sour cream and salsa.

Roasted Shrimp and Orzo

Once again, I saw a recipe on Ina and just had to try it.  I was looking for a very "summer" dish for a Friday evening.  Nothing too expensive, but something nice and different.

This dish was great.  I think it would be very nice for large parties, as it makes a TON!  I reduced the recipe and still had 8 servings.  I think this would feed 12 easily.  This dish is very earthy, herby (is that a word?), and fresh.  You definitely think of summer when eating it.  I made a few changes, by adding asparagus and cutting down on the dill and parsley.  Feel free to make it to fit your taste buds.

Tips I learned Making Shrimp and Orzo:

• The thicker the asparagus, the tougher.  Peel the outside layer to avoid the tough skin.
• 1lb of orzo looks like a little, but makes a lot.  Probably enough to feed 8-10 people easily.
• Don't skimp on good olive oil and fresh herbs.  It will really make or break your dish.
• Don't be afraid to change a dish to fit your taste buds.  Cooking is very forgiving if you season little by little and taste along the way.
• Roasting shrimp really brings out the flavor!!
• Make sure to salt your water when cooking pasta, it really flavors it.
• Always add your oil, salt and pepper immediately after cooking the pasta.  It will enhance all of your pasta dishes.
• The flavors of this dish really deepen the longer it rests.

Ingredients:
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill ( I used 1/2 cup)
1 cup chopped fresh flat-leaf parsley (I used 1/2 cup)
1 hothouse cucumber, unpeeled, seeded, and medium-diced ( I used regular cucumber)
1/2 cup small-diced red onion ( I omitted red onion)
3/4 pound good feta cheese, large diced
(My addition - one bundle of asparagus.  Cook after shrimp on same pan, the same way for 15 minutes or until lightly browned.)

Directions
Preheat the oven to 400 degrees F.

Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.

Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!

Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.