Vivi’s Easy Ground Turkey Crunchy Tacos

Vivi’s Easy Ground Turkey Crunchy Tacos

Ingredients

1 lb ground turkey
2 tbsp Vivi’s Taco Seasoning
cup water
12 taco shells
Toppings
cheddar cheese (shredded)
lettuce (shredded)
sour cream
pico de gallo (or favorite salsa)
hot sauce (optional)

Directions

In a skillet, brown the turkey over medium heat, breaking it up into smaller bits.

Meanwhile, preheat the oven to 350, and bake the taco shells as directed on package.

Once the turkey is browned, drain out any fat, then add the taco seasoning and water to the turkey, bring to a boil, and continue to cook and stir for 2 minutes. Turn off the heat and let the mixture thicken.

Spoon mixture into a shell and top with your favorite fixings.

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Punk Spaghetti with Garlic Butter Wine Sauce

Punk Spaghetti with Garlic Butter Wine Sauce

Ingredients

Punk Spaghetti
½ box of spaghetti noodle
pink and green food coloring
For the Sauce
1 pint cherry tomatos
½ cup white wine
¼ cup pasta water
2 tbsp olive oil (divided)
3 tbsp butter
5 cloves of garlic (or more!)
1 lemon (zested and juiced)
salt and pepper to taste
1 tbsp parsley
½ cup parmesan

Directions

Preheat the oven to 350 F
Oil a baking sheet with 1 tbsp of olive oil, and spread the tomatoes out on it. Bake those for about 10-12 minutes.

Boil the noodles in a pot of salted water as long as package recommends.

While the pasta cooks, heat a sauce pan over medium heat. Add 1 tbsp oil, butter, and garlic, and cook for 3-4 minutes.

While the garlic cooks, prepare 2 ziplock bags for the spaghetti coloring. Add 2 tbsps of water to each bag, and at least 10 drops of color into each bag.

Back to the sauce, add the wine and lemon juice, increase the heat slightly and let cook for 5-7 minutes or until the wine has reduced by about half.

When the pasta is done, drain and run it under cold water to stop cooking. Split the noodles equally into each of the ziplock bags, and coat them all with the color. Let them sit for a minute in the bags, then rinse them to get excess color off.

Back to the sauce, add 1/4 cup pasta water, salt, pepper, and parsley. Stir until combined. Then add the pasta, lemon zest, tomatoes, and parmesan cheese, tossing until fully coated.

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