Pork Tenderloin with Honey Balsamic Sauce

This is actually a recipe I snatched when I went to visit a place called Cox Honeyland (Logan friends--go check it out), which is located on the highway that leads into my little town in Cache Valley.  I bought a HUGE-MUNGOUS container of pomegranate infused local honey (which my husband and I absolutely love to spread on toast) and it came with a free recipe...I thought I would try it.  We loved it, and I hope you all enjoy it too!

Pork Tenderloin with Honey Balsamic Sauce

2 pork tenderloins, washed and patted dry
1/4 c paprika
1/4 c salt
1/4 c black pepper (I would reduce this, its pretty strong!)
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground chipotle pepper (I actually used about a half tsp of cayenne because I couldn't find chipotle in my grocery store, turned out fine, but chipotle has a smokier flavor.)

Sauce/Glaze
1/3 c seedless raspberry jam
1/3 c dijon mustard
1/3 c balsamic vinegar (I used the pomegranate kind)
1/3 c raspberry honey (again, I used the pomegranate because that's what I had)

Blend together spices to create a rub for the meat.   Apply half of the rub to each tenderloin, coating well.  Let rest for an hour til meat comes to room temperature.  Grill tenderloins ten minutes per side on a BBQ grill at medium high heat.  While tenderloins are cooking, combine glaze ingredients in a small saucepan and stir over medium high heat until it just barely begins to simmer and ingredients are smooth and combined well.  Remove from heat.  When tenderloins are done grilling, slice into 1/4" to 1/2" slices, and fan out on plate.  Spoon glaze over top of meat.

Serve with your favorite vegetable or salad and I would recommend potatoes.   We made fries.  It was delicious!

Very peppery...be careful if you have picky eaters or those that don't like a bit of heat.  Personally, next time I think I would reduce the pepper by half.

Thai Chicken Curry Soup with Coconut Milk

Tonight as I was trying to find ideas for dinner, I was thinking of ways to use leftovers and also appease my husband's request for something spicy because he has a cold.   We had some leftover shredded chicken from something a week ago, and I wanted to do something different with it.   So I thought maybe I would get some coconut milk and make a curried chicken soup with some veggies.  Here is how it went, and it turned out really really good!  You have to be kind of adventurous with this one, but I promise it is worth it for sure!

Thai Curried Chicken Soup

2 c shredded chicken, or some cooked chicken cut into small pieces
6 c chicken broth or stock
2-13 oz cans coconut milk
3 carrots, chopped into medium pieces
2 anaheim peppers, sliced into thin strips, about 1 inch long
1 medium onion, sliced
3 cloves garlic, minced
4 tbsp curry powder
2-3 pinches cayenne pepper (to taste)
1/4 c fish sauce (optional)
lime wedges, avocado slices, sliced scallions, and chili sauce for topping

In a wok or deep skillet, over high heat, cook carrot, onion, pepper and garlic in some olive oil, until onions and peppers are tender.  Set aside.  In a medium stock pot, place chicken, stock, and coconut milk, stir to combine over medium high heat.  When chicken begins to simmer, add veggies into pot, and stir.  Add fish sauce, and then your curry powder and cayenne (add a little cayenne, then taste, and add more if needed, it's pretty potent stuff).  Stir again, and simmer for about half an hour.

Serve with lime juice, avocado, and scallions, and hot sauce if you like.  Jeff used the Sriracha stuff, it's a Thai kind of sauce, and he said it was good, but pretty spicy.  Might want to taste it first to see if you like it.

**Note**  I don't particularly like things super spicy, so I didn't use Thai chili peppers. I thought this way I can add the cayenne slowly and get it to the right heat level without burning my taste buds too badly.  The anaheims are very mild and give the soup a nice flavor and color.  Feel free to use the Thai chilies if you like, and if your family is okay with some serious heat.   Fish sauce is optional, it's just something I see in a lot of Thai recipes and I wanted to try it out.  You can get it in the Asian foods section of your grocery store, near the soy sauce and chili sauce I mentioned.  You can hardly taste it, it just kind of adds a salty flavor rather than a fish flavor.  I recommend trying it, but if you don't want to, don't worry about it.

I now have a Facebook page!

Check me out on Facebook at

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I have a discussion board and wall and lots of places to interact with my readers!  Feel free to drop by!  I will still be posting all of my recipes here, but I will be linking from my Facebook page as well.

Happy Cooking!

Chorizo Pepper Jack Quiche

So today I was really in the mood for quiche or some kind of pie type thing.  I didn't have shrimp to make the Shrimp and Red Onion Pie, so I decided to use what I had in the fridge to create something interesting.  We had onions, garlic, chorizo, and red bell peppers, so that's what went into it.  Because I hadn't made homemade quiche before, I referred to the proportions on the shrimp kind, and kind of guessed as I went along, and it turned out really well. 

3 c all purpose flour
1 c whole wheat flour
1 tsp salt
2 tbsp splenda or sugar
2 tbsp butter
3/4 c shortening
3/4 c water
2 egg yolks

10 oz chorizo
1 medium onion, chopped finely
1 red bell pepper, chopped
3 cloves garlic, minced

2 c shredded pepper jack cheese
5 eggs, plus 2 egg whites
1 c milk

Create dough by combining dry ingredients, and then cutting in shortening and butter til well combined.  Whisk together egg yolks and water, and then add to shortening and flour mixture.   Knead for about 5 minutes until soft dough forms and stays together.  You might need more water, about a tablespoon.  Roll out dough and place in a greased or sprayed pie dish.  Vent dough by pricking with a fork all over the bottom of the pan.  Bake at 450 degrees for ten minutes.  Remove from oven.  (This recipe makes enough for 2-3 pans worth of dough--you can use it all, or refrigerate the rest)

Meanwhile, while crust is baking, cook chorizo in a skillet, and then add onions and garlic.  Cook til chorizo is completely cooked through, and then add bell pepper.  Continue to cook another minute, then remove from heat.

Whisk eggs and milk together, and add a dash each of salt and cayenne pepper.  In bottom of the pan, place pepper jack cheese, and then layer on top the chorizo mixture.  Pour eggs over top, and use a fork to ooze the eggs into everything.  Reduce oven temp to 375 degrees, and bake Quiche for 35-40 minutes, or until egg is set up in middle of pan.

Great for breakfast, lunch or dinner.  My husband loved it!

Chilean Empanadas

Okay, so if you have seen my status recently on Facebook, you know that I have been raving about a place called "Yah Poh!" in our little Logan town.  It's this awesome Chilean restaurant we tried out about a week ago, and we have been there twice (almost 3 times actually) since we tried it.  Jeff and I wanted to try making their fabulous empanadas because they were so dang tasty!  Seeing as how we won't be living in this little town for much longer (thanks to graduation, finally!), we needed to learn how to make it ourselves.  I include a recipe that comes from 3 different ones I found online that seemed to work right.  Check out the notes section at the end though, we have some things we will try differently next time.

Chilean Beef Empanadas

Dough:

4 c flour
1 tsp salt
2 tbsp sugar
2 tbsp butter
3/4 c shortening or lard (12 tbsp)
3/4 c water
2 egg yolks

Combine dry ingredients lightly with fork.  Add shortening and butter, and cut in with pastry blender.  Add egg yolks to water and beat lightly.   Pour egg/water mixture over the dry ingredients.   Knead well til it forms a soft dough.  Roll out dough to about a 1/4 inch thickness.  Use a bowl (I used a cereal bowl) to cut out round pieces of dough, and fill with filling (recipe below).

Filling

1 tbsp olive oil
1 tsp paprika
1/8 tsp cayenne
2 medium onions, finely chopped
1/2 lb ground beef
1/4 tsp dried oregano
2 tsp sea salt
1 bay leaf
1/2 c beef stock
1/4 c raisins
1/4 c sliced olives

In a skillet, brown the ground beef with the olive oil.  Add onion and saute with beef.  Once completely cooked, add the spices and the stock.  Simmer til all of the broth/stock is absorbed and evaporated.  Add raisins and olives and stir.  Remove from heat.

Preheat oven to 375 degrees.  Stuff rounds of dough with filling, and then pinch together the edges with your fingers, and place on a baking sheet.  Bake stuffed empanadas for 30 minutes, or until golden.  Serve with hot sauce, sour cream, salsa, or whatever you like.

**Note**  This recipe for the dough is made for baking them.  We wanted to fry them like they do at Yah Poh, so we did, but the dough didnt quite work for that.  Next time we will try using a lighter dough, probably a yeast dough.   The filling is really good though and we recommend it for sure.

Crispy Chicken ala Miri!

So my fabulous friend Miri, who has been featured before, for her super delicious mushroom risotto, posted this recipe for crispy chicken the other day and it looked so good I had to ask if I could post it.   I love it when my friends share!  I would make it myself one of these days but I currently have no chicken in the freezer (I know, weird, but we ran out!).  I will have to try it soon after getting some chicken, and when I do, I will get some pictures posted.

Crispy Chicken

2 chicken breasts, pounded thin and sliced into strips
1/2 c flour
1 egg
1 tbsp mustard (I would use honey mustard, but that's just me)
1 1/2 c panko breadcrumb
pinch each of paprika, cayenne, and dry mustard powder

Toast Panko with a tablespoon of oil or melted butter, in a pan over low heat on the stove.  Toss panko with spices. Beat egg with a bit of water and the mustard.  Pat chicken dry, and then dip in flour, then egg mixture, then panko spice mixture.  Bake at 400 degrees for 15 minutes, flip to other side, then bake another 15 minutes.

French Onion Soup

So I mentioned earlier this week that we had a potluck at church on Sunday.  The theme was soup, and I already posted the Corn Chowder recipe.  Today is another soup, and it's from one of my fabulous friends, Sarah!  I have been wanting to try making French Onion Soup, and I haven't found a recipe to try til now.  Sarah says its really easy, and I found it super tasty!  So I hope you enjoy!  Thanks Sarah!

French Onion Soup

6 cups thinly sliced onions
1 TB sugar
1/2 tsp pepper
1/3 cup vegetable oil
6 cups beef broth or stock
8 slices French bread (3/4 inch thick), toasted
1/2 cup shredded Parmesan or Swiss cheese

Cook the onions, sugar, and pepper in oil over medium-low heat for 20 ...minutes or until onions are caramelized, stirring frequently. Add the broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Ladle soup into ovenproof bowls. Top each with a slice of French bread; sprinkle with cheese. Broil 4-6 inches from heat until cheese is melted. Serve immediately.

Yield: 8 servings (2 quarts)

Guest Blogger: Amie

A great friend of mine from high school offered to be a guest blogger this time!  Thanks Amie, you're awesome!

This recipe is from my new cookbook, Rocco's Real Life Recipes - fast flavor for every day. I initially picked it up because of the cute picture of him on the front, I've since come to find out he's 44 and I still don't believe it! When I saw it was only $6.99 I thought what the heck, he's cute, there are some yummy pictures, and what a bargain! I made a variation of his Spaghetti and Shrimp with Spring Vegetables, using Spaghetti squash and loved it!
Carmel mentioned to me this morning that she was looking for a new quiche recipe and I remembered this one! I hope it's as tasty as it looks! Enjoy!

~ Amie


Shrimp and Red Onion Pie

1 unbaked 9-inch piecrust
salt and freshly ground black pepper
4 eggs, well beaten
1 cup half-and-half
1/4 teaspoon salt
Freshly ground pepper
8 slices bacon, sliced into 1/2 inch pieces
1 red onion, thinly sliced
1 pound fresh small shrimp, peeled and deveined, tails removed

1. Preheat oven to 450F.

2. Prick the surface of the piecrust with a fork and back for 5 mintues. Remove from oven and turn the temperature down to 375F.

3. Mix the eggs with the half-and-half. Season with the salt and pepper to taste. Set aside.

4. In a large saute pan cook the bacon over medium heat until almost crisp, about 3 minutes. Drain the bacon on a paper towel-lined plate and set aside. Add the onion to bacon fat, season with salt and pepper, and cook over medium heat until tender and slightly caramelized, about 6 to 8 minutes. Turn the heat up to high and add the shrimp to the pan. Cover and steam shrimp about 2 mintues. Toss the bacon back in with the onion and shrimp.

5. Arrange the shrimp mixture evenly in the bottom of the pastry shell. Pour the egg mixture into the shell and bake for about 30 to 35 minutes, or until the center is set.

6. Allow pie to cool slightly before cutting and serving.

Corn Chowder

We cooked a lot this weekend and I tried this recipe I found in my Boston Globe cookbook (I made a few changes to my liking).   I originally made it because we had a potluck lunch after church yesterday and I had signed up to bring some.  Very tasty and incredibly easy!  Basic ingredients I usually have around, with the exception of bacon.   It was really good, and It think I might even eat the leftovers for lunch today.  Yum!  I'm doubling the recipe because 6 servings is just never enough for us.

Corn Chowder

8 slices bacon, diced small
1 large onion, finely chopped
8 c peeled and diced potatoes
1/2 c mashed potato
2 c water
2-12 oz cans of evaporated milk (thicker than regular milk, less fat than cream)
4 c frozen or fresh corn, cut from the cob
3/4 tsp salt
fresh ground black pepper
a dash of cayenne  pepper

Cook bacon in the bottom of a large heavy bottomed pot.  Add onions and continue to cook til tender.   Add water and dicedpotatoes, simmer til potatoes are tender.  Add milk and mashed potato (helps it to thicken a bit), and stir to combine.  Add corn, salt, pepper, cayenne.  Continue to cook for another 10 minutes.

Lemon Almond Rice Pudding

Okay, so this is originally from Giada DiLaurentis from Food Network, but I made a bit of change to it.  I don't drink alcohol, so we don't have it around--so I subbed amaretto liqueur with almond extract.  I also don't keep vanilla beans around, so I used vanilla extract instead.  I also just did without the heavy whipping cream, and it was fine without.  I thought it turned out well, and you can go here for the ORIGINAL recipe, and I am posting my changes on the blog.  I will also post a couple of things I might try the next time I make it.  Enjoy!

Lemon and Almond Rice Pudding

4 c whole milk
1/2 c arborio rice (has to be this because of the high starch content.  might be able to use a different short grain rice)
1/2 c sugar (no Splenda this time)
1 1/2 tsp vanilla extract
1/8 tsp sea salt
1/2 c fresh lemon juice (juice of 3 lemons)
1 tbsp almond extract
1/8 c water
zest of 3 lemons
1/4 c toasted sliced or finely chopped almonds

In a medium sized heavy bottomed saucepan, combine milk, rice, sugar, vanilla extract and salt.  Bring to boil, stirring frequently to keep from burning.  Reduce heat to medium low and simmer 35 minutes, rice should be tender.  In a medium bowl, while simmering rice and milk mixture, combine lemon juice, zest, water, and almond extract.  Stir lemon mixture into rice and milk mixture slowly, and then simmer another 10 minutes.  Refrigerate 4 hours, it will thicken as it cools.

*Note*  Giada says you can serve into small bowls before refrigerating, but I just had it in the pot and refrigerated it all together.   When you serve it, top with the almonds.  I found its a bit nicer the next day, but the lemon juice does make it pretty acidic.  That might be what the whipping cream does, cuts some of the acidity.  I thought it thickened nicely without, and it was a bit lighter.  To sweeten it, you can up the almond extract or vanilla, or just a couple more tbsp of sugar.  It's not so much tart as it is just very lemony.

Grape Salad

Another wonderful contribution from Cathy.  I love this salad and it has been a hit at family parties and church functions.  It's very simple to make and everyone (except my husband because hates grapes) loves it!  Best when you make it a day ahead and refrigerate it, and easy to make in large quantities for parties!  Love it!

Grape Salad

4 lbs assorted seedless grapes, washed and taken off the stems (leave whole, do not cut in half)
8 oz cream cheese, softened
8 oz sour cream
1/4 c sugar
1-2 tbsp brown sugar
1 tsp vanilla extract
4 oz chopped toasted pecans

In a mixer, or using hand mixer, blend together cream cheese and sour cream.  Add sugar and brown sugar, and then vanilla.  Stir in grapes in a large bowl, til well coated.  Just before serving add pecans and stir again.  Best made a few hours ahead so it can get all of that yummy flavor!

**Note** The recipe originally called for all green grapes, but we like the assorted grapes best...green, red, dark purple or black...so good.  Just make sure they are seedless grapes.

Blog Hops are FUN!

Friday Follow courtesy of Midday Escapades!    Join if you like, and Welcome to my friends from the Follow!

Cod Parmesan

Okay, I know it sounds weird, because usually its chicken parmesan or eggplant parmesan.  Jeff and I have been trying to incorporate fish into our diet so we get the good fats and fish oil.  So I am finding new ways to serve it besides frying it--thus undoing the healthiness of it.  Today I had an idea to cook it like chicken parm and the way I did it didn't work out the way I planned.  Tasted good, but needed to be more crispy.  I served it with gnocci, and it was good, but definitely would be better if done slightly differently.  The ingredients are the same, but rather than baking it, I would "saute" it in a bit of olive oil.

Cod Parmesan

2 cod fillets (medium size)
2/3 c breadcrumb
1/3 c parmesan cheese
1 egg, beaten
2-3 tbsp olive oil

Mix breadcrumbs and parmesan cheese together.  Dip cod fillets into egg, and then dredge cod in breadcrumbs til evenly coated.  If you like extra crispy, you can double dredge.  Fry/saute in the oil over medium heat til crispy and cooked through.  You'll need to flip over half way through the cooking process.  Should only take about 4 minutes per side.  Serve with your choice of pasta, or with rice and any kind of veggie you like.

Sorry I don't have a picture this time, It looked ugly because I baked it and the crust came off the fish.  Definitely cook it in a skillet--the oven didn't work.

Pina Colada Curried Chicken

Happy Easter everyone!  My husband and I enjoyed the holiday and had a wonderful time with family.  I am glad to be home and happy to get to routine again.  I was trying to figure out what to do with the leftover coconut milk and crushed pineapple from Jeff making pina colada smoothies last night.   That recipe is still being perfected, but when we figure it out, no worries, I will post it.   In the meantime, here is something I tried today that has turned out well.    A creation I came up with on a whim and it turned out well.  Enjoy!

Pina Colada Curried Chicken

4 boneless skinless chicken breasts
2/3 c coconut milk
2/3 c crushed pineapple
1 tbsp curry powder
1 tsp ground ginger
2 carrots, peeled and sliced into 1/4 inch slices
salt/soy sauce
white rice

Place chicken in cold crock pot.  Pour coconut milk over the top and add pineapple.   Sprinkle curry powder over the top of everything and stir to coat.  Set crockpot to High setting for 4 hours.  when finished, shred chicken up and mix into sauce, and then serve over rice, top with scallions and a wedge of lime.

**Note**
After we had dinner we decided it needed a couple more flavors.  Next time I do this I am going to add carrot slices and ginger and a bit of salt.  And I think it would be good with some sliced or finely chopped onion.  I would add all of this when you first mix the coconut milk and pineapple with the chicken and curry.  And of course it wouldn't be bad to add some shredded coconut to the mix.

A Blog Hop I am taking part in

I decided to be part of this blog hop.  If you have a blog and want to join the fun, feel free, just click on the link below!

Cod Fish Cakes

So I was chatting it up with my fantastic friend Amie, trying to decide what to do for dinner tonight.  Jeff wanted fish, so I had pulled out a couple of the cod fillets we had in the freezer.  She had said that recently she made fish cakes with some cod, using cod and mashed potatoes and spices.  I decided to give them a try.  I hope you enjoy, Jeff and I really liked them.

Cod Fish Cakes

2-3 c milk
2 medium cod fillets
1/2 c mashed potato
garlic powder
cayenne pepper
dill
lemon juice
seasoning salt
breadcrumb or panko
2 eggs

In medium saucepan, cook milk and cod together, and bring to low boil, stirring so it doesn't burn.  I seasoned the milk a bit with a shake of cayenne and some seasoning salt.  While fish was cooking, I boiled the potatoes and then drained and mashed them.   When cod starts to fall apart, drain over a large bowl.  Set milk aside, and in a different bowl, break fish into flakes.  Add lemon juice, dill, cayenne, and garlic powder, stir to combine.   Once potato is mashed, mix 1/2 a cup of it with the fish mixture, along with one of the eggs (this helps bind everything together without using mayo).   In a small bowl, beat the other egg well, and place breadcrumb in a different bowl.  Shape the fish mixture into cakes, and dip in egg, then dredge in breadcrumb.  Fry in a couple tbsp of olive oil.

Now, you may remember the reserved milk...I turned this into a sauce, not wanting to waste it by dumping it down the drain!  It had all of that fish flavor and the seasoning I had added, so all I had to do was thicken it.  I just melted some butter down in a small saucepan (not much, just a tbsp or 2), and then added a couple tbsp of flour and then added the milk.  Whisk it all together and let it cook over medium high heat til thickened, and if you like, add more spices to kick it up a bit.

Serve cakes with a squeeze of lemon and some of the sauce on top, and with your favorite veggie or salad.  Enjoy!

Homemade Ice Cream, part 3

And Part 3 is Killer Chocolate...created by Jeff's dad, Steve.  Because Cathy is allergic to chocolate, everyone relies on Steve to make this amazing chocolate ice cream.  Really, Jeff specifically asked Steve to make this last year because he makes it better than anyone else, even if they follow the recipe to the tee.  But I am sure you all will do great and make it fantastically.  It starts with an almost chocolate pudding/custard base and then you mix the cooled custard with milk and then churn it in an ice cream maker.   So good.  Jeff's family likes to add walnuts, marshmallows and chocolate chips when it comes right out and then freeze it solid after...homemade rocky road.

12 oz semi sweet chocolate chips
4 c milk
2 c sugar
4 tbsp cornstarch

Stir together with whisk over low heat, not going over medium heat.  Stir constantly til smooth. 

Beat 4 eggs well in a separate bowl, then temper by adding some of the chocolate mixture to the eggs and beating well with whisk...once the eggs are brought to temperature, add the eggs completely to the chocolate mixture and cook the whole thing til it is like a thick custard or pudding.  Cool overnight in fridge, then in the morning, add

2 tsp vanilla
4 c heavy whipping cream or half and half

Churn in ice cream maker, and once frozen in there, add your nuts and marshmallows if you like (I just like it plain, but Jeff likes it rocky road)  then freeze it again for at least an hour or two.

Homemade Ice Cream, Part 2

Part 2 is Peach Ice Cream.  Jeff likes his peaches pureed, but I like them in chunks, both will work fine.  I love this one, and it's usually a tradition in September because Jeff grew up in Brigham City, where they are known for peaches...and they have PEACH DAYS!  And my mother in law has a peach tree in her backyard with the best peaches I have ever had.  So...now I am rambling.  Enjoy!

Peach Ice Cream

5 peaches, peeled and either sliced or diced (or pureed if you're like my husband and you don't like chunks)
4 eggs
2 1/2 c sugar
2 c milk
1 tsp vanilla
2 c cream
(or 1 quart half and half--it's the same as 2 c milk and 2 c cream)

Whisk eggs and sugar together til light yellow in color.  Whisk in milk and cream and vanilla, then stir in peaches and pour into ice cream maker.  Makes 1 gallon.  Freeze again after taking out of ice cream maker to harden.

Homemade Ice Cream, Part 1

Ok, so our friend Brianne, who used to go to be in our ward and now lives in Santa Clara, asked for my homemade ice cream recipes.  Our weather is a bit different from hers, but homemade ice cream is good anytime...  I just don't know about getting the ice cream maker out when there is 6 inches of snow on the ground!  here is part one...Sour Cream Raspberry...wonderful!  Comes from Jeff's mom Cathy (who I have cited a few times on here) and it's a fave for sure...

Sour Cream Raspberry Ice Cream

1 pt fresh raspberries
1 1/4 c sugar
1/2 c sour cream
1 1/2 tsp vanilla
2 eggs, beaten
1/4 c evaporated milk
1 1/2 c heavy cream or half and half

Blend everything together, then pour into ice cream maker.  If not full to fill line, add more milk.  Place canister in ice cream maker and fill bucket around with ice and salt, churn.  Makes 1 gallon.  After you pour it out of the churn, you might want to freeze it for an hour to make it a bit harder.

Fajitas

So my Mom gave me a 5 lb. roast last month because she found a 10 lb. one at the store for really cheap and had the butcher cut it in half.  I had mentioned Jeff loved roast beef, so she just said I could take the other half of what she made for dinner that night.   I took it home and stuck it in the freezer and then made it last week and invited some friends for dinner.  Well, even with 4 mouths eating it, we still had lots of leftovers.  So Jeff and I tried a couple of different ways to "re-use the leftovers."  One was grilled roast beef and cheese sandwiches, and the other was last night, fajitas.  They turned out pretty tasty!

Fajitas

2 lbs boneless beef roast, or steak, cut into thin strips (ours was already cooked, so this is an estimate)
1 red bell pepper, sliced into strips
1/2 an onion, sliced into strips
1/2 lb mushrooms, sliced
1 tbsp taco seasoning
salt, pepper to taste
sour cream
cheddar or jack cheese
tortillas

In a large skillet or wok, toss meat and taco seasoning together til heated through.  Add veggies and continue to toss together til they are heated and still have crunch to them.   If desired, add salt and pepper.   Serve in warmed tortillas with sour cream and cheese, along with your other favorite toppings.  Serves 4 to 6.