Getting So Much Better All the Time

Picadillo Style Dinner Tacos

My taco game has gotten more creative in this last year as I've learned to get the desired crisp on the shells either by a quick high bake or stovetop on my cast iron pan that mocks a comal.  In this case, blue corn tortillas made this festive late summer beauty colorful and tasty.  The filling was a Cumin and tomato spiced ground turkey, carrots and tiny potatoes.  White cheddar, purple cabbage and fresh guacamole went on top, with a dollop of sour cream. 

Later, for meal boxes, I made a one pan chicken and brown rice skillet with sweet potatoes, onions and mushrooms.  I toasted the rice before adding broth and the browned chicken thighs back in to cook through and the rice to finish, with lid for 30 minutes.  As always, turn off the heat, let stand on stove for 10 minutes before lifting the lid. Then fluff the rice with a fork before serving.