10 Comments

What to write when you don’t know what to write.

Question MarkThis morning I realized that I hadn’t prepared a blog entry for today. Then I slept some more. Now it’s the afternoon and I’m realizing that although I was wanting to put up an entry about my son’s birthday last week I still hadn’t transferred the pics from the camera to the computer for putting them on the blog here.

So what to write about?

Question Marks

How about how it’s so interesting when you have a discussion over a cup of coffee or tea?

Nah, that’s only good if the discussion is good.

Remember last week? I mentioned that I had cooked some homemade tacos? Well, today I’m about to do the same thing. My wife liked the ones I did last week. 😉

I think I’ll put my recipe for tacos up. How does that sound to you? What I’m about to reveal is something I have done more than once. It’s not quite what I’ll be doing today, but of all my times making tacos, I like this way the best. Unfortunately, not everyone likes Tacos as hot as I like them. 😉

Hmmmmm……???????

I guess I’ll have to name them.

Hmmmmm……???????

Okay, folks! Here’s how to make:

D. J.’s Teddy Bear Hot Tacos

Ingredients:

Taco Shells (soft, hard, small, large, just take your pick, I prefer Old El Paso’s Super Stuffer ones myself 😉 )

Taco Seasoning

Ground Beef with pound equivalent to the amount of seasoning you intend to use (or vice versa 😉 )

Ground Hot Red Pepper (powder like)

Crushed Red Pepper

Cayenne Pepper (for taste)

McCormick Hot Mexican-Style Chili Powder

McCormick Hot Shots Black and Red Pepper

Tabasco Sauce

Pace Picante Hot Sauce (Minimum of 8 oz)

Pace Picante Medium Sauce (Minimum of 24 oz)

Head of lettuce

Sweet Vidalia Onions

Roma Tomatoes

Green, Red, Yellow, and Orange Bell Peppers (one each)

Either prepackaged shredded cheese or blocks of cheese that you shred yourself. My preference is the local grocery store’s store brand Mexican Blend: Cheddar, Asadero, Monterey Jack (Pepper Jack if I’m shredding it myself), and Queso Quesadilla. Be sure to have plenty of cheese on hand.

Preparation:

First off, when shopping for meat, make sure that if you are getting meat that’s already ground up, to get the highest percentage. I prefer something in the nineties like 93% or 97%, but I will take 85%. Any lower than that just starts tasting bad to me. Personally, I prefer to buy a slab or two of steak such as Sirloin, Rib Eye, or New York Strip and I get the guy at the meat counter to grind that up for me. I can’t always afford that and haven’t done it in a while, but trust me, the taste greatly improves when you buy such meat. And I’m quite serious about getting it ground up. The guys at the meat area thought I was joking when I first started asking for that. One even laughed and looked around a bit. I guess he was expecting hidden camera crews to pop out or something. But definitely get the best that you can afford whether that’s 85% or a couple of slabs of the best steak ground up.

Now, get everything cut up before you brown the meat. I’m talking the onions, tomatoes, peppers and lettuce. And when cutting, take the ends off of the onions, tomatoes and peppers and toss them. When cutting up the tomatoes and peppers, take out the centers and all the seeds and gunk to leave only the actual tomatoes and peppers themselves. Cut everything up very small to where it’s no bigger, but preferably smaller, than a centimeter square. Cut up the lettuce to where you can take a reasonable handful and not more than you want to grab.

Now, when browning the meat, there are some things you put on the meat before it even gets cooked. This is where you first put the Ground Hot Red Pepper, Crushed Red Pepper, Cayenne Pepper, McCormick Hot Mexican-Style Chili Powder, McCormick Hot Shots Black and Red Pepper, and Tabasco Sauce on the meat. Do this to taste. I never premeasure it. I just sort of know when I’ve put in enough or not put in enough. You want this to be cooked into the meat while it browns. So brown it and keep chopping it with the spatula so it doesn’t stick together and stay nice and ground up while browning.

Once the meat is browned up good, add the seasoning mix as the directions tell you to with the correct amount of water. Start stirring over heat. Once that’s good and mixed together take about half each of the cut up onion, peppers, and tomatoes and put them in the mix.

Optional: I’ve both put the onion, peppers, and tomatoes in the mix raw as well as sauteed. Either way is quite tasteful, so do it according to your own preference, but if you’re going to sautee them, do so before you start browning the meat so they will be ready at the proper time.

While stirring the mix after adding the vegetables, add in the entire 8 oz. of the Pace Picante Hot Sauce and about half of the Pace Picante Medium Sauce. You want to leave the rest of the 24 oz. Medium Sauce for when you add sauce on top of your tacos.

As the liquid evaporates and the mixture is more blended while you stir it, take a couple of taste tests from different areas (always with a different spoon) and based on the taste add in more of any of the seasonings that you had put on the meat to begin with. Including the Tabasco if needed.

Once you’ve cooked it enough, turn off the heat and let it cool down and thicken a bit.

Now would be the time to make sure the shells are warmed. I prefer zapping them in the microwave myself, although I know that other people like to put them on a tray and stick them in the oven. Whatever way works best for you. I developed the microwave way because when leftovers occur I would kill two birds with one stone by putting the meat in the shell and warming them both up in the microwave. 😉

Once the sauce has thickened and you have warm shells, this is the way I stack it up:

I put the meat mixture in, but not too much. I like to have room for the toppings. Then I put a handful of cheese on the meat to let it melt down some. Then I put the onions and peppers and tomatoes on top of the cheese – in that order. Then I put some Pace Picante sauce on top of that before the lettuce so that the sauce isn’t running off the lettuce. Then I eat!

Obviously, if you aren’t a person that likes hot stuff, you can curtail any or all of the hotter items and instead of using the Hot Pace Picante in the meat mix you can always put Medium or Mild Pace Picante in there instead.

Hope you have a chance to try it out. Enjoy!

😉

About David James

David James is a man of many attributes: He's a believer in Jesus as the Christ. He's a family man with a wife and two children. He's an entrepreneur with a fledgling business called Beyond the Charts, an Independent Marketer with Manna From Heaven, a writer of both speculative fiction and some spiritual matters. He's a listener of heavy metal with techno, goth, and industrial sounds preferred. He doesn't listen to "Christian radio" and can't stand most "Praise and Worship" music because it comes across so staged and more for entertainment than worship, but he loves the worship coming out of MorningStar Ministries because of the raw intensity of it. He loves scary movies whether it's a creepy ghost story or an intense slasher film, as well as strange humor films, and just loves the spoof films that have come out over the past decade. He thinks Kevin Smith films are very funny, but doesn't care for it when they speak bad of Jesus. His favorite novelist of all time is Stephen King. His favorite sci-fi novelist is Kevin J. Anderson. Other novelists he enjoys are too numerous to mention here. For Spiritual reading he turns to Billy Graham, Mike Murdock, Rick Joyner, John Bunyan, Ellen White, Herbert Armstrong, Martin Zender, and R.A. Torrey. He enjoys financial and self-help books ranging from Dale Carnegie to Zig Ziglar to Donald Trump to Robert Kiyosaki. The one thing that irritates him is when people don't show respect, yet want respect from those they don't show it to.

10 comments on “What to write when you don’t know what to write.

  1. What a great idea about having the steak ground. Sometimes I can find steak for less than hamburger meat. Thanks for sharing, Teddy Bear. 😀

    • Absolutely! And I want to get to the point where I have my own meat grinder and can make cheese from scratch and have a garden where I can grow the vegetables I want to grow. That will certainly make things a bit easier I do believe. 😉

  2. We use ground chicken instead of beef for our tacos, so there’s another option :).

    We love spicy, too!

    • I’ve used ground chicken a couple of times in the past on things. Not real sure if I ever put it in Tacos before, but I know I’ve used it in spaghetti and have made chicken burgers from it. I actually prefer turkey to chicken. It makes going to bed early a lot easier. 😉

  3. My dearest Teddy Bear,

    Excellente!!!! quite a spicy little post”Pun intended!” lol

  4. We use ground turkey, or sometimes a combination of turkey and beef. They sound yummy.

  5. A taco recipe. Why can’t I think of good post topics like this? 🙂

    My favorite line? “I put the meat mixture in, but not too much. I like to have room for the toppings.”
    My thoughts exactly.

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