Homemade Taco Bowls: Turmeric Chicken & Avocado Salsa

I really like Tacos. I like them because when the kids start moaning inexplicably and picking fights over a felted play-kitchen banana and I realize we're hurtling head first into the witching hour and I should have had dinner ready fifteen minutes ago for-heaven's-sake . . . then I can make tacos, quick quick quick, and at least partial sanity can be restored as black beans fill mouths and avocados soothe souls.

Tacos are a lifesaver. I mean it.

I also like Tacos because I can invite people over for something like Cinco de Mayo, and I can pretend that I have it all together and be kind of impressive. Never mind the closed doors down the hall that are hiding the latest crayon disaster and my lazy laundry folding disorder. Just keep your eyes on the tacos. For an evening, I can be the confident, nonchalant host even though I am not really a confident, nonchalant host - it's the tacos, yes I owe it to the tacos.

So, this weekend I invited people over for a Taco Fiesta and I totally played it cool. I made tortilla bowls, which scored me some extra points in the fancy department (even though they are super easy when you have these tortilla shell pans), and I made sure everyone knew I was using things like "Sicilian Sea Salt" a.k.a. these are no ordinary tacos. I even remembered to marinate the meat the day before. (You don't have to marinate that far in advance, but it helps if you do and it made me feel like I had really put some effort into the Fiesta and earned my hardworking host title.)

The Taco Fiesta was a success! Taco bowls mean everybody can put their meal together with the ingredients they like best, which means everyone eats, everyone is satisfied, and then I am very, very happy.

So, after all the taco success of late, these are the reasons why I like tacos and you should too:

• They are quick and easy
• It's easy to make a lot so you can feed a lot
• They are completely customizable
• They taste really good 
• Why not?

Tumeric Spiced Chicken with Tomato Avocado Salsa

This colorful grilled chicken and garden-fresh salsa are the foundation of a flavorful build-your-own taco bowl, perfect for easy entertaining.

Chicken Ingredients

2 tablespoons olive oil
1 teaspoon McCormick Garlic Powder
1 teaspoon McCormick Gourmet Sicilian Sea Salt
1 teaspoon McCormick Ground Turmeric
1/2 teaspoon McCormick Crushed Red Pepper
2 pounds boneless skinless chicken breasts or thighs, trimmed

Salsa Ingredients

6 medium vine-ripened tomatoes, cut into 1/2 inch chunks
2 avocados, peeled and cut into 1/2 inch chunks
1/2 cup coarsely chopped red onion
1/4 cup fresh cilantro, chopped
2 tablespoons fresh lime juice
1 teaspoon McCormick Gourmet Sicilian Sea Salt
1/2 teaspoon McCormick ground Turmeric

Other Taco Bowl ingredients:

8 flour tortillas
2 cups frisee, kale, or spinach
2 cups cooked black beans
2 cups cooked brown rice
1 cup cooked quinoa

Directions

For the Chicken: Mix oil and spices in a small bowl. Place chicken in a large resealable bag or glass dish. Add marinade and turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Remove chicken from marinade and discard any remaining marinade. Grill the chicken over medium high heat for 6 to 8 minutes per side or until cooked through. Cut chicken into strips or chunks.

For the Salsa: Mix all ingredients in a medium bowl. Cover and refrigerate until ready to serve.

Serve in rolled tacos or in baked taco bowls. Serves 8.

Check out the McCormick Pinterest Page and their Taco Night page.  Pin any taco recipe with the hashtag #mccormicktaconight and tag me (@somethewiser) to be entered to win an assorted spice kit of your own! 

I received an assortment of McCormick spices for recipe development and I was compensated for my time. All opinions are my own and I really do love tacos. 

The Santa Fe: Southwestern Turkey Sandwich

Whether you're taking a break from the office at a nearby cafe or sneaking a bite here and there at home while the kids beg you to blow more bubbles and please find the rubber stamp ink, there comes a time when you wish you could expect more from lunch. 

After weeks of rushing through a quick smoothie, appeasing the kids with almond butter on toast, or scooping scattered bites of hummus and bell peppers throughout the day, I'm raising my lunch expectations. 

This sandwich, dubbed The Santa Fe Club, is delicious in a way that has me watching the clock in anticipation of my midday meal. Perhaps it came about because it's been far too long since I made the forty five minute drive north to the magical adobe mountain town of Santa Fe for a concert in the plaza or an afternoon with Georgia O'Keefe. Or maybe I was just really hungry.

Either way, this sandwich is seriously good.

The Santa Fe Turkey Sandwich

Ingredients

2 tablespoons mayonnaise
1 tablespoon plain greek yogurt
3/4 teaspoon ground chipotle pepper (or to taste)
1/2 large, ripe avocado, pitted and peeled
1 tablespoon fresh lime juice
1/2 tablespoon pickled jalapeno chiles, chopped
2 slices of cooked bacon
4 slices highest quality deli sliced turkey breast
1 small tomato, sliced
1/2 cup fresh baby kale leaves
2 slices muenster cheese
4 slices sourdough bread
1 teaspoon butter

Directions

Brush one side of each slice of bread with butter. Heat grill pan over medium-low heat.

In a small bowl, combine mayonnaise, yogurt, Chipotle spice and stir together. Spread evenly on all four slices of bread.

In a separate small bowl, mash avocado, lime juice, and jalapeno chiles together with a fork and season to taste with salt and pepper. Spread mixture evenly over all four slices of bread.

Assemble the two sandwiches, layering turkey, bacon, cheese, kale, and tomato. Place sandwiches, buttered side down on grill pan and heat for about a minute on each side, or until bread is crisp and golden brown.  Enjoy! Serves 2.

Do you normally eat lunch?

Ham and Black Bean Salad Bowls

No matter what the holiday is, I always need to make amends the next day. Holidays seem to transcend every goal and resolution I have ever made for myself. On any other day I wouldn't dream of buying or eating 3 pounds of Jelly Belly's, but call it Easter and it begins to sounds like a reasonable use of my time.

So this recipe is me making amends, trying to wipe clean a chocolate dipped slate. It's the week after a holiday and I'm not even going to bat my eyes at a jelly bean.  Nope, it's all lettuce and black beans and tomatoes around here.

Ham and Black Bean Salad Bowls

Ingredients

1 medium head butter lettuce, washed and dried
2 1/2 cups cooked black beans
6 ounces ham steak, diced
4 ounces cheese, cubed (Cheddar, Jack, or Pepper Jack)
1/4 cup mayonnaise
1/4 cup salsa
2 scallions, chopped
2 tablespoons fresh cilantro, chopped

Directions

In a large bowl mix together all ingredients, except lettuce. Refrigerate for 1 hour. Arrange lettuce leaves on 4 plates and spoon approximately 1 cup of bean mixture onto each plate.  Serves 4.

What are you eating for lunch these days?

Ten Great Children's Non-Fiction Books

Books, I've found, are some of the best tools for learning about the world and people around us. This selection of Non-Fiction for Kids offers a variety of well written books that my kids and I love!

Ten Non-Fiction Books for Kids

Team Moon | Catherine Thimmish 
Combining NASA transcripts, stunning photos, national archives, and even direct quotes from the people involved, this is a unique perspective on the mission of Apollo 11.  This book isn't just about the astronauts, it's about all the people behind the scenes too - from the seamstresses who made the space suits to the welders and the painters and the programmers.

Natural History: The Ultimate Visual Guide to Everything on Earth 
This really is the Ultimate Visual Guide to every kingdom of life on earth - a book that should have a place in every home! My girls love to trace the photos, make lists of species, and browse the book constantly. We don't even bother putting this book on the shelf because it's almost always in use here. This book is an investment you won't regret!

The Way We Work | David Macaulay 
This is, in my opinion, the perfect guide to the human body. It explains all of the body's processes and functions (how we breath, what happens to the food we eat, how an egg is fertilized) with beautifully detailed illustrations and written descriptions. It is a comprehensive look at the science and mechanics of the body.

John, Paul, George and Ben | Lane Smith
This book is funny and well illustrated, making it a hit for kids and adults of all ages. Younger kids may not pick up on all of the historical references or even all of the humor, but they will enjoy it no less than the more informed student of history. Best of all, it opens up discussions about this period of American history and its most memorable players.  Even the youngest kids will enjoy this experience of the personalities of five of America's founding fathers.

Quest for the Tree Kangaroo | Sy Montgomery
Montgomery teamed with photographer Nic Bishop to create this incredible account of a science expedition into the Cloud Forest of New Guinea. It is a stunning and detailed look at the plants, insects, and animals that make up this little known region of the world. It is also a good look at the scientists at work and local people of the region as well.

Zombie Makers: True Stories of Nature's Undead | Rebecca Johnson 
This book is not for the squeamish. This book is gross. But most kids will think this scientific look at nature's parasites and predators is awesome.

Monsieur Marceau: Actor Without Words | Leda Schubert
Marcel Marceau was the world's most famous mime. For more than 50 years he enthralled audiences without ever speaking a word. Children will be fascinated by both the pictures and the history of this incredible man who claimed he learned the power of illusion during World War II, while he worked heroically to save the lives of Jewish children. This book is a beautiful introduction to the art of biography and a glimpse into history.

Smithsonian Visual Timeline of Inventions | Richard Platt
The format of this book, the visual timeline, is the perfect way to look at history and its inventions. Not only do you get a sense of how the passage of time affects creative design, but it also compels the reader to keep reading. The book starts in 600,00 BC and takes the reader almost to the present day.

Twelve Kinds of Ice | Ellen Bryan Obed
This book is the coziest kind of book - the kind that makes you want to curl up under a warm blanket with someone you love. It chronicles one family's winter and the twelve kinds of ice that they journey through in a season. It's a book that is tender and charming, not unlike a work of Tasha Tudor, and has been a favorite here since the first time we picked it up.

Chuck Close: Face Book | Chuck Close
I've been a huge fan of Chuck Close's work since I first saw it on exhibit in Washington, DC several years ago. I was so excited to discover this book and be able to introduce my kids to Chuck Close, his life and his work. Close, who has struggled with severe dyslexia and "face blindness" since childhood and a collapsed spinal artery that occurred later in life, creates from a wheelchair with a paintbrush strapped to his arm. This book introduces art techniques that will inspire even the youngest artist and answers questions from real kids. Chuck Close is truly a role model for children and I highly recommend this book.


Chuck Close by microcinema

Chicken Enchilada Dip

It's almost my birthday. I'm going to preempt any birthday blues this year by throwing myself a party. It's going to be a Happy day because I say so. I've had enough single parent pity parties on my birthdays in recent years that I think it's about time I enjoy myself and really celebrate the year ahead of me! This Chicken Enchilada Dip is definitely going on the menu because it makes me deliciously happy.

I'm not entirely sure why birthdays are so hard for me. For some reason, I feel the most alone as a single parent on my birthday. But I know I have so much to be grateful for and I'm going to do my best to remember all of my blessings this year, even if I do have to make my own birthday cake.  

I've decided that throwing myself a party will help ward off any feelings of loneliness or self pity that might try to creep in on the big day. I'm going to surround myself with good friends, good food, good music and smile as I turn thirty-one this year.  I've got a big year ahead of me and it's going to be a memorable one. 

This dip, not unlike my recipe for Chicken Enchilada Soup, tastes a lot like enchiladas without all the work. It mixes up quickly and comes out of the oven gooey and just a little bit spicy. It makes a great appetizer or snack, but I've even eaten it for lunch on occasion because it's quite filling too. If you like enchiladas, you'll like this dip! 

Chicken Enchilada Dip

Ingredients

2 cups cooked, chopped chicken (rotisserie or canned works well)
2 packages cream cheese, 8 oz. each, softened
1 can Rotel tomatoes, undrained
4 green onions, diced
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1/8 teaspoon oregano
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon fine grain sea salt
2 cups shredded cheddar cheese, divided

Directions

Preheat oven to 375 degrees Fahrenheit.

Combine softened cream cheese, undrained Rotel, and all of the spices, mixing thoroughly. Stir in chicken, onions, garlic, and 1 cup of shredded cheese.

Pour mixture into an oven safe casserole dish and top with remaining cheese. Bake for 20 minutes, or until cheese is melted and mixture is bubbly and heated through. Enjoy with chips or veggies.

How do you make your own birthday feel special?