{Dinner: Black Bean Turkey Tacos}

I absolutely love tacos.  I love the their versatility and love that tacos can be an easy to prepare weeknight dinner!  Plus, tacos are a huge crowd pleaser! 

And, how could I forget that tacos are just down right delicious!  I always have a hard time responding when people ask me what my favorite food or meal is.  And you know what? I think that tacos might rate up their as one of my favorites!  Taco nights growing up, were always kind of a big ordeal.  My parents set out every taco "topping" imaginable to ensure that there was something for everyones taste buds.  To this day I still feel like I have to set out a "spread" of taco toppings every time I make tacos!  

These delicious tacos feature lean ground turkey, black beans and veggies to bulk up this slightly spicy taco filling.  Serve this flavorful taco filling wrapped in warm whole wheat tortillas or as your "meaty" taco salad topping! 

Black Bean Turkey Tacos

Brunch and Cupcakes 

Serves 3-6 Depending on how hungry people are! 

Ingredients:

1 Lb Lean Ground Turkey

1 Cup Black Beans

½ Large Onion chopped

1 Green Pepper Chopped

2 Garlic Cloves Minced

2 Teaspoons Cumin

2 Teaspoons Cilantro

1 Teaspoon Chile Powder

2 Teaspoons Pepper

½ Teaspoon Cayenne Pepper

6 Taco Shells
Lettuce, Avocado, Salsa, Sour Cream, Tomatoes and Additional Onion for Serving

Directions 

 1- In a large skillet sprayed with cooking spray sauté your onion and green pepper until tender.  Add in garlic and sauté until fragrant.

2- Remove veggies from pan and set aside.  In the same skillet add your ground turkey and spices (Cumin through cayenne pepper) cook meat until no longer pink. 

  3- Add your veggies back into the skillet with the meat along with the black beans.  Cook on stove for 2  minutes or until well heated.

4- Serve with warm whole wheat tortillas and toppings of choice!

Enjoy!

{CopyCat}

One of the first restaurants I fell in love with in Minneapolis was Tao Natural Foods.  My mom and I went to Tao on a whim for lunch after signing the lease at my big girl apartment almost 2 years ago!  

I instantly fell in love With Taos charm, their simple menu chalked full of good for you options and their pleasant staff.   To this day, whenever I go to Tao, I always order their Avocado Rice Place.  This dish is delicious yet simple.  The plate is a combination of rice, black beans, tomatoes, and avocado; drizzled with a little soy sauce and sesame oil for flavor. Like I said simple yet delicious!  

I love Tao's Avocado Rice Plate so much that I have recreated this simple bowl at home countless times.  I generally have all the ingredients on hand, and this simple meal takes little to no prep time!  It really is a no fuss delicious dinner.  Recently I have been subbing in a combination of quinoa and wheat berries for the rice!   Pick your favorite grain, sub in any vegetable you like you really cannot go wrong! 

The Avocado Rice Plate - Tao Natural Foods 

Serves 3-4

Ingredients: 

2 Tomatoes Chopped and Seeded 

1 Avocado, Pitted and thinly sliced 

1/2 Cup Quinoa 

1/2 Cup Wheat Berries 

1 Can Black Beans (low sodium, drained and rinsed) 

Sesame Oil and Low Sodium Soy Sauce for Serving 

Directions:

1- Combine quinoa and wheat berries with 2 cups of water in a medium sauce pan.  Cook for 40 minutes or until water is gone and wheat berries are tender. 

2- Assemble your plate. - Divide Quinoa/Wheat Berry mixture among 4 plates (or portion out a serving and store remaining).  Top your grain mixture with 1/4 - 1/3 Cup beans.  Divide tomatoes among the four plates and top with avocado slices.   Drizzle with sesame oil and soy sauce if desired.  

Enjoy! 

{Brunch or Dinner: "Meaty" Vegetarian Breakfast Burritos}

I have mentioned before, actually in "this" post that the thought of eggs with any kinda of red "sauce" used to give me the creeps, and now here I am creating a breakfast burrito that features both eggs and salsa!  I have lost my mind! 

In fact, when we had breakfast burritos in Lutsen I practically drowned me eggs in that spicy stuff!  Eggs and salsa are just two things I absolutely adore together now.  I still don't understand the whole eggs and ketchup thing but salsa and eggs I can do!  

Here I am going on and on about my obsession with eggs and salsa.  When what I really should be going on and on about is how delicious these "Meaty" vegetarian breakfast burritos are!  I use the term "meaty" because I used thick cut portobello mushrooms to beef up the filling for these delicious vegetarian breakfast burritos.  I marinaded the portobello mushrooms prior to cooking them and they turned out just lovely.  A combination of balsamic vinegar, sesame oil, cumin and siracha give these meaty mushrooms a nice tang!  If your not feeding a huge crowed you can easily make the mushrooms, saute the peppers and onions and then store until needed.  If your serving one portion out a few tablespoons of the pepper and onion mixture and cook with 2 eggs!  Serve warm rolled in a tortilla topped with salsa, cheese and avocado.  Perfect for weekend brunch or even dinner! 

"Meaty" Vegetarian Breakfast Burritos 

Recipe - Brunch N' Cupcakes 

Serves 4-6

Ingredients:

4 Portobello Mushroom Caps (Cut into thick slices) 

4-6 Whole Wheat Tortillas 

3/4 Cup Chopped Red Pepper 

1 Half a Medium Onion Chopped 

Salt and Pepper to Taste 

 4 Egg  Whites 

3 Whole Eggs 

Avocado Slices - optional 

Salsa - optional for serving 

Cheddar Cheese - optional for serving 

Sour Cream/Greek Yogurt - option for serving 

Marinade Ingredients: 

2 Tablespoons Low Sodium Soy Sauce 

2 Tablespoons Balsamic Vinegar 

1 Tablespoon Sesame Oil 

2 Teaspoons Siracha Sauce 

1 Teaspoon Cumin, Garlic and Chili Powder

Instructions:

1- Clean and dry portobello mushroom caps, and cut into thick strips 

2- Combine marinade ingredients in a small bowl, gently toss portobello mushroom slices in marinade until evenly coated.  Set in fridge and let sit for 20-30 minutes. 

3- Heat a grill pan coated with cooking spray and cook portobello mushroom slices for 3 minutes on each side until tender.  Set in a heated oven to keep warm.  

4- Whisk together eggs and egg whites in a bowl and set aside. 

5- Next heat saute pepper and onion in a small skillet coated with cooking spray until tender.  About 5 minutes.  Now slowly pour eggs into skillet and cook eggs, scrapping the bottom of the pan frequently until eggs reach the desired consistency. 

6- To serve divide eggs among tortillas and top with 2-3 portobello mushroom slices.  Serve with avocado, salsa, and sour cream. 

Other delicious breakfast burrito recipes around the web!

Egg and Avocado Breakfast Burrito - Add a Pinch 
Black Bean Breakfast Burritos - A Hint of Honey

Enjoy! 

{Breakfast: Crock Pot Cran-Apple Steel Cut Oats}

I have always adored steel cut oats.  I love their thick slightly chewy texture and the creaminess the oats get once they are cooked.  What I don't adore about steel cut oats... their long cooking time!  

I used to reserve steel cut oats for a lazy Saturday morning breakfast.  You know, when you have an extra 30 minutes to sit around in your PJ's, with a delicious cup of coffee, waiting for your breakfast to be ready!  Well, that's not the case anymore!  This delicious steel cut oat recipe takes about 10 minutes to assemble and cooks overnight in your slow cooker!  Yup, no more waiting for 30 minutes while your oats cook.  Just simply wake up to the sweet smell of cinnamon and apples and dig in.  The cranberries add a nice touch of tartness and the brown sugar combines nicely with the cooked apples to be sweet but not to sweet! 

Portion out the leftovers into individual Tupperware containers for an easy grab and go breakfast.  Simply just reheat the oats in a microwave once you get to work! 

Enjoy! 

Crock Pot Cran-Apple Steel Cut Oats:

Brunch N' Cupcakes 

Serves 4 

Ingredients:

•1 Cup Steel Cut Oats 

•1 Apple Peeled and Diced

•1/2 Cup Cranberries (more for serving)

•3 Cups Water

•1 1/2 Cup Milk of Choice (I used Skim but could sub in soy or almond milk)

•2 Tablespoons Brown Sugar 

•1 Teaspoon Pumpkin Pie Spice or Cinnamon 

•Cooking Spray 

** Very Important:  Make sure you spray the inside of your crock pot with cooking spray prior to adding in your ingredients.  Your oat mixture won't stick to the sides when it cooks that way! 

Directions:

1-Combine all ingredients in your slow cooker. 

2- Stir to combine

3- Turn slow cooker on low,  cook for 7.5 hours.  

Enjoy! 

Other delicious steel cut oat recipes from around the web!
Cooking Light - Steel Cut Oats with Cinnamon Blueberry Compote
Kitchen Treaty - Crock Pot Pumpkin Pecan Steel Cut Oats 
Chow - Slow Cooker Steel Cut Oats

{Photography 101}

Since starting Brunch N' Cupcakes almost 4 years ago, my interest in photography and photos has grown immensely.  Most days, I would find myself pining over beautiful images of food, secretly wishing that my photos could look that amazing!  And when Derek gave me my very first DSLR camera for Christmas, I was overjoyed and knew I needed to learn everything there was to know about this new gadget!

Well, learning how to take the most beautiful pictures has begun!  I signed up for a photography 101 class, and this past Saturday was my first of two 4 hour long photography classes!  I scribbled down notes, asked questions and tried my hardest to remember everything our instructor was telling us.

 I came out of this first class with 4+ pages of notes different camera settings, a new camera lens and the urge to go practice all the new camera techniques I had learned that day!   I  purchased the Canon EF 50MM f/1.8 II lens right after class, because our instructor not only highly recommended this particular lens but also because this lens would allow me to get up close and personal with my food while providing that nice  blurred background I am looking for!  In other words this lens would help my food be the main focal point in my photographs!  

You better believe that the minute I got home I was testing out this new lens and my new camera techniques.  Hence the many flower pictures.  I was amazed at how my images turned out just by knowing a few basic camera techniques, not to mention editing seemed like a breeze! Hopefully by time the second class concludes I will be turning out amazing photos, Stay Tuned!

{Dinner: Stuffed Shells with Sun-dried Tomatoes, Pepper and Spinach}

A decedent pasta always makes a week night meal seem special.  Make that said decedent pasta a little healthier and you can enjoy it every single night of the week if you truly wanted!

And that is exactly what I did with these stuffed shells, they went through a healthy makeover!
I loaded the cheesy filling with good for you veggies, tossed in some sun-dried tomatoes for a flavor punch, lightened up the cheese and voila a delicious main course!  Serve these lovely stuffed shells with a simple green salad and you have a complete meal!  Oh, and don't forgot the toasty bread with olive oil!

What I love most about this recipe and well stuffed shells in general is that they are pretty much fool proof!  You can sub in almost any vegetable and are way easier then making lasagna, at least in my opinion!  I am not hating on lasagna, I love a good lasagna, but I find that my lasagna always turns out soupy.  With stuffed shells there is no soupiness and you still get that delicious lasagna flavor you are craving!

Make these for someone special or make them just because, either way you won't be sorry!


Stuffed Shells with Sun-Dried Tomatoes, Red Pepper and Spinach 
Brunch and Cupcakes

Ingredients: 

1 Box of jumbo shells - you will only use about 20

1/4 Cup Sun-Dried Tomatoes Roughly Chopped 

2 Cups Chopped Spinach 

1/2 Medium Onion Chopped 

2 Garlic Gloves Minced

1 Shallot Chopped 

1/2 Cup Red Pepper Chopped 

1 1/2 Cup Mozzarella Cheese 

15 Oz. Part Skim Ricotta Cheese 

1 24 Oz. Jar of your Favorite Tomato Sauce 

1 Teaspoon Olive Oil 

2 Egg Whites 

2 Teaspoons Pepper

2 Teaspoons Basil 

Directions:

•Preheat oven to 350 degrees. 

• Cook shells according to package direction and set aside. 

Filling - 

• In a large skillet heat olive oil, add onion, red pepper and shallot and cook until tender.  Next add in your garlic, cook 2 minutes.  Add chopped spinach to your skillet a handful at a time.  Cook vegetable mixture until spinach is wilted, set aside. 

•In a large bowl combine ricotta cheese, and egg whites, stir until combined.  Add 1 cup of of mozzarella cheese, basil and pepper to your ricotta cheese and egg mixture.  Stir until mozzarella and ricotta cheese are well incorporated.  

•To finish the shell filling add your vegetables to your ricotta cheese mixture and stir until vegetables are covered with the cheese mixture. 

Assembling your shells- 

•Pour 1 cup sauce in the bottom of a 9x13 inch baking dish and evenly distribute. 

•Stuff each shell with cheese mixture and set in pan open side up.  Spread remaining sauce over shells and top with remaining 1/2 cup of mozzarella cheese.  

•Bake in a 350 degree oven for 40 minutes.  Cheese should be melted and bubbly when shells are done. 

Enjoy! 

{White Chocolate Peanut Butter Oatmeal Cookies}

Yes, I believe I have lost my mind because this is the second cookie recipe I have created in less then a month (Chocolate Almond Oatmeal Cookie Recipe Here).  And even though I have stated countless times on the blog that I am not a baker at heart, I just cannot seem to get rid of this itch to bake!  These peanut butter cookies are decedent, delicious and studded with white and milk chocolate chips.  They are the perfect little after dinner treat and satisfy the cookie monster feeling that can sometimes come over me!  

These delicious chocolate studded cookies feature one of my absolute favorite peanut butters, White Chocolate Wonderful peanut butter from the Peanut Butter & Co. in NY City.   

I know I have raved about this peanut butter countless times on the blog, but the thought of using my favorite peanut butter in a cookie had never crossed my mind before... Remember, I never really used to bake! 

Anyways, I reached out to the lovely people at The Peanut Butter & Co. about my cookie recipe and they were kind enough to send me a few jars of their delicious peanut butter just for this recipe! These cookies got rave reviews from my coworkers, family and even Derek the master cookie baker! 

Are you ready for me to just share the recipe with you already?  Well alright, here it is! 

White Chocolate Peanut Butter Oatmeal Cookies with White and Milk Chocolate Chips 

Recipe- Brunch and Cupcakes 

Ingredients:

1 Cup Oats 

1 Cup Flour 

1/2 Cup Brown Sugar 

1/2 Cup White Chocolate Chips 

1/2 Cup Milk Chocolate Chips

1/2 Cup White Chocolate Wonderful Peanut Butter (or Peanut Butter of Choice)

1 Egg

1/2 Cup Butter 

1 Teaspoon Baking Soda 

Directions:

1- Preheat oven to 350 degrees

2- In a large  bowl combine brown sugar, peanut butter and butter.  Beat with a hand mixer until smooth and well combined.   Add your egg and beat again with a hand held mixer, set aside 

3- In another bowl combine your dry ingredients; Oats, flour, and baking soda.  Stir until combined. 

4- Slowly add your dry ingredients into your wet ingredients.  Use your hand mixer and mix until wet and dry ingredients are combined.  Set hand mixer aside and stir in chocolate chips.  

5- Role dough into 1" balls and place on an un-greased cookie sheet.  Bake for 8 minutes.  Remove from oven and smash cookies with the bottom of a glass.  Remember to press just enough to flatten the cookies, be careful.  Return cookies to oven and bake for another 6 minutes.   Allow cookies to cool on pan before removing.  Repeat with the remaining dough. 

**Note, store cookies in and air tight container.