What to Cook This Week Sept 8

High/low taco bar (or bowls), a deceptively simple chicken paillard (with a secret POST marinade), and an end of summer corn chowder

It was A HOT one is LA this week. I am still in summer mode and not ready for anything autumn related. These were 2 simple recipes on the lighter side because no one wants to spend too much time in the kitchen when it’s 105 outside, but we still have to eat (and use up the tomatoes!) I’ve been loving all your feedback, dm’s photos and notes about what you made. Keep them coming!

All menus serve 4.

Menu 1

A taco bar that was basic enough for my kids to enjoy, but had enough options that the adults who wanted more interesting tacos (Zach), or a taco salad bowl (me) were happy. The quick, homemade blistered tomato salsa (no dicing required) makes it special and doubles as an oil free sauce/dressing if you’re making a taco salad bowl. To season the meat I use an organic seasoning blend called Frontier Mexican fiesta seasoning that has a mix of chilies, tomato powder, cumin, onion, garlic, paprika and cilantro. I prefer it to a taco seasoning packet because the ingredients are cleaner and it’s multi purpose (seasoning potatoes, flank steak, skirt steak, chicken, rice and more.) I used it in Menu 2 to season roasted potatoes. If you can’t find it, use your favorite taco seasoning or make your own, recipe here.

If you’re feeling ambitious, my quick pickled red onion recipe is a great addition to this menu - only takes a few extra minutes and a jar lasts a month in the fridge.

Shopping List

1 large tomato (quartered) or 1/2 pint cherry tomatoes

1/4 onion

1 clove garlic

jalepeño or serrano (optional)

1 lb ground beef (any kind, I used on sale Wagyu, you can also do chicken or turkey)

2 Tbs Mexican Fiesta Seasoning

1/3 cup water or tomato sauce (I use water - use tomato sauce if you like your meat extra saucy)

1 cup rice

2-3 avocados

cilantro

2-3 limes

arugula (or other lettuce of choice - Romaine, butter, etc)

tortilla chips

tortillas (hard shell or soft)

cheese (I like a sharp cheddar or Mexican cheese like cotija or queso fresco)