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When Tony and I can't decide on any new meals to try for the week, we usually fall back on one of our quick easy favorites like taco salads. Our favorite part of this salad is the dressing. I used to buy this dressing a lot when I lived in Memphis, but I don't have easy access to it since moving away. I found a copycat recipe for it years ago, and have been making it often ever since. Feel free to tweak the recipe to your tastes. I usually end up adding a little extra vinegar and oil. Also, it's better after it sits for a little bit so make it early in the day or a day or two ahead of time. If you have any leftovers, it makes a great dip for tortilla chips...yum!
For the taco shells, we use burrito-sized flour tortillas that we heat up in the microwave between damp paper towels (to make them easy to fold). Once heated, we lightly ball up some aluminum foil and lay the heated tortilla over the foil ball. We spray the tortilla lightly with cooking spray and place in a 300 degree oven for about 15-20 minutes. Our favorites for inside the shells include:
- Black Beans seasoned with cumin, garlic powder, and chili powder
- Shredded Iceberg Lettuce
- Diced Tomatoes
- Shredded Cheese
- Sour Cream
- Diced Avocado or Guacamole
- Pancho's Dressing
Acorn Squash Soup
Now that it's finally getting cooler outside, I've been in the mood for soups. Last week, my best friend, Sara, told about an acorn squash soup from her aunt's blog that sounded amazing. I make butternut squash soup a lot, but have never cooked anything with acorn squash. I love that you roast the squash with garlic and shallots. My husband said he likes the sweetness of the butternut squash a little better, so next time, I might use butternut with this same roasting method. We served the soup with a dollop of sour cream on top.
Harvest Salad
These salads were delicious and incorporated all of the yummy fall flavors into one dish. I used a spring mix lettuce and topped it with diced pears, macintosh apples, dried cranberries, toasted walnuts, and blue cheese crumbles (for me) and crumbled feta (for Tony). I drizzled a basic vinaigrette over the top.
This was a perfect fall meal!
