63. Nectarine Rolled Tacos with Whipped Mascarpone Cheese and Balsamic Berry Salsa

If you have been following my recipes, you might have noticed that I finally branched out into the rolled taco category for one of my recent creations.  We enjoyed that one very much!  It was a chicken and black bean rolled taco based on one our favorite Mexican fast food splurges.  If you want to check it out, you can find it here!  :)

Anyway, once I had ventured over into the crispy-fried-rolled taco genre, my mind quickly explored the many possibilities!  Almost immediately, I thought that a delicious brunch taco, filled with fruit and topped with decadent sweetness, might be just the thing to make many people happy (including me and my husband)!

There's not much to say about this one.  It's rich.  It's delicious.  As written, it's not too sweet.  As you go, you can taste the various components and see if you want to add more sugar.  If you're having this as a brunch taco (and not as dessert), it might be a good idea to show some restraint.  At first.  Ha ha.

I found that these tacos were much easier than my last attempt at rolled tacos.  Since flour tortillas are more pliable than corn tortillas, I didn't have to "prep" them.  With the corn, I had to heat them up so they wouldn't break apart while I was rolling them.  I didn't think the flavor of corn tortillas would suit this recipe anyway, so I was able to eliminate a step!

These were fun.  Did I have a mess in the kitchen when I was done?  Well, kind of.  I've definitely seen worse.  It was worth it, though!  :)

The berry salsa and mascarpone cheese topping can be made slightly ahead of time if you wish.  Unlike some of my other brunch taco recipes, this one could be doubled to serve more people without much fuss.  And I could envision everyone eating at the same time.  Which is always a plus.  :)

Without further ado, here's the recipe:

Nectarine Rolled Tacos with Whipped Mascarpone Cheese and Balsamic Berry Salsa

Serves about 4 (8 tacos) 

Ingredients:

For the balsamic berry salsa:

1/4 cup balsamic vinegar
1 tsp. brown sugar
1/2 cup fresh raspberries
1/2 cup fresh blackberries

1 and 1/2 cup chopped strawberries
Additional brown sugar to taste

For the nectarine filling:

2 tbsp. butter
3 large nectarines, thinly sliced
2 tbsp. brown sugar
1/4 tsp. ground allspice
A squeeze or two of fresh lemon juice
A pinch of salt

For the whipped mascarpone cheese:

1/2 cup mascarpone cheese
1/2 cup whipping cream
1 tbsp. brown sugar
1 tbsp. Grand Marnier liqueur (optional; you can flavor it with a bit of vanilla extract if you wish)

8 small flour tortillas

Toothpicks

Canola oil for frying

Powdered sugar, for dusting

Instructions:

1.  Make the balsamic syrup:  Place the balsamic vinegar and brown sugar in a small saucepan.  Bring to a simmer over medium heat and reduce half to 2/3, or until a thick syrup forms.  Remove from the heat and allow to cool slightly.  (Watch carefully!  This can happen quickly once it gets going!)

2.  Make the nectarine filling:  Melt the butter in a large skillet over medium heat.  It's OK if it starts to brown a bit.  Add the sliced nectarines, sugar, allspice, lemon, and salt.  Cook, stirring occasionally, until cooked through but not mushy, about 5 to 7 minutes.  Remove from the heat and set aside.

3.  Finish the berry salsa:  While the nectarines are cooking, place the raspberries, blackberries, and balsamic syrup in a small bowl.  Mash gently with a potato masher.  Add the chopped strawberries and stir to combine.  Taste and add more brown sugar if needed.  (I added an additional heaping teaspoon.)  Cover and set aside.

4.  Make the whipped mascarpone cheese:  Place the mascarpone cheese, whipping cream, brown sugar, and Grand Marnier in a medium bowl.  Whip with an electric hand mixer until smooth and fluffy.  (Mine was lumpy at first; just give it a minute or two and it will smooth out.)  Transfer to a small bowl, cover, and refrigerate.

5.  Assemble the tacos:  For each taco, place a flour tortilla on a plate.  Top with several slices of the nectarine filling.  

Roll each taco as tightly as possible and secure with a toothpick.  Here are mine - I got eight tacos:  

6.  Fry the tacos:  Preheat the oven to 250 degrees.  Fill a deep medium skillet with canola oil until a depth of about  1 to 1 1/2 inches is reached.  Heat the oil over medium heat until it reaches about 350 to 360 degrees.  

Fry the tacos, 2 to 3 at a time, until they are golden brown, about 3 minutes on each side.

Remove from the hot oil with tongs and allow to drain on paper towels.  

When all of the tacos are cooked and drained, transfer to a baking sheet and place in the oven to keep warm.  

7.  When you are ready to serve the tacos, place two of them on a plate (for each serving).  Dust with powdered sugar.  Spoon some of the mascarpone cheese on the side and include a small dish of the salsa.  Include side dishes and beverages as desired!  (We always recommend bacon and mimosas for brunch!) :)    Enjoy!

One question one might ask would be, "Are these healthy?"  Well.  Look at the ingredients.  Look at the cooking instructions.  There's your answer.

If you're having one of those days, though . . . DO IT.  You know, one of those wtf days?  Yep.  These are for that kind of day.

   
They were undoubtedly delicious!  The tortilla had a nice texture - substantial, but tender.  The mascarpone cheese topping was rich, and the berry salsa (with a hint of balsamic) was a nice contrast.  I don't see how anyone could eat more than two of these.  If you're really hungry, this recipe might only serve three.  You be the judge.  :)

The only difficulty that I had was dealing with the balsamic syrup.  I reduced it just a bit too much and it started to turn into hard candy.  O.O  I just threw the hard bits into the salsa and it dissolved on its own.  If that happens, no worries.  It'll work out!  Next time, though, I wouldn't reduce it quite as much.

That's about it.  This is definitely a special occasion meal, but it's a great special occasion meal.  We would highly recommend it.  This is a solid addition to the taco repertoire I've been creating with my project!  :)

This would be a fun one to play around with.  Lots of different kinds of fruits would work for either the filling or the salsa.  Pineapple rolled tacos with banana and kiwi salsa?  Plum rolled tacos with cherry and mango salsa?  There are LOTS of great options!

We would both enthusiastically recommend these tacos.  They became the centerpiece of a fun, relaxing brunch!

Feel free to comment on this recipe!  Did you try them?  What did you think?  What other fruits would you include in brunch tacos?

Thanks for reading!  :)

Cameron's Original Stovetop Smoker - A Review

Note:  This post contains affiliate links to support my blogging addiction!  

Cameron's Original Stovetop Smoker - A Review

All right - I know I've been mentioning the Cameron stovetop smoker in many of my recipes.  I've always said positive things about it, but I've never gone into much detail.  You know - in a recipe, I try to stay focused!

Lately, I've been thinking that the darn thing deserves its own blog post.  Yes.  I like it that much.  As my husband likes to say, "You could cook an old shoe in that thing and it would taste good!"  Well, that might be going a bit far.  Ha ha.

What is a stovetop smoker?

First of all, what is it?  Well, it's made of stainless steel.  It has four pieces:  the outside (which holds all of the other pieces and comes into contact with the burner or other heating element), the drip tray (which is placed on the bottom inside the smoker, a rack (which goes on top of the drip tray and holds the food), and a lid which slides into place so that the smoke is enclosed.

Just so you know, this review is taking place pretty late in the game.  We've had ours for about four years.  As you can see in the photos, it's not pretty anymore!  It still works, though.

How it works:

This is a hot smoker, which means that the food is cooked during the smoking process.  To use the smoker, you place a small amount (about 1 to 2 tbsp.) of wood chips on the bottom.  You cover the chips with the drip tray, put the rack in place, and smoke away!  The wood chips are very small - depending on the variety, they can even look like sawdust.  Here are the hickory chips:

What we love about the stovetop smoker:

There are so many reasons why we love our smoker.  I'll try to highlight a few.

1.  First of all, it's pretty easy to use.  At first, it might seem a little daunting.  It only takes a time or two to get the hang of it, though.  The most challenging thing is figuring out what setting to use on your stove.  The recommended heat is "medium".  My stove runs pretty hot, so I always set mine (electric, glass top) to the 2 setting.  It's enough to get some smoke, and the food is done in roughly the time indicated in each recipe.  If you read the manual and pay attention early on, you'll figure out what setting is right on your stove.  (By the way, you can also use this on a grill, but I've never tried that!)

2.  It's a great way to get the "smoking" experience/flavor for small number of people.  I know there are amazing outdoor smokers that a person can build for smoking a whole pig . . . or half a cow . . . or whatever.  That just doesn't make sense for us.  We are a two person (and two dog) family.  There won't be any more of us.  We love to entertain now and then, but an outdoor smoker just isn't practical for us.  This is a great alternative.

3.  The smoke is fairly well contained.  It really helps to have a backyard or patio so that you can set the smoker outside when you open it.  That's what I usually do.  However, I have opened it inside before.  It's not the end of the world.  :)  Does it smell smoky in our house after I use it?  Yes.  Does it bother us?  No.  It usually dissipates within a day.  I could see it being more of an issue in a small apartment, but as long as you have a window open, it's not bad.

4.  The flavor is amazing.  Let's take your average homemade soup recipe.  Chances are, it'll start with an onion, right?  If you smoke the onion first, it will take your soup to another level entirely.  A smoked onion is often my secret weapon in the kitchen.  

Well.  Not anymore.  :)

Once you realize that this is much more than a way to cook small slabs of meat, you'll start to get your own ideas and you'll discover new depths of flavor in your favorite recipes!

Challenges of using the smoketop smoker:

As far as I'm concerned, there are waaaaaay more pros than cons with this thing.  However, there are  few "challenges" I should point out.

1.  The bottom gets hot.  I mean really, really HOT!  I lost a few pretty fabric potholders early on.  I removed the smoker from the heat, set it on the potholder, and then realized the potholder had stuck to the bottom and burned.  I even ruined my favorite I <3 NY potholder (a souvenir gift from my sister-in-law)!  My husband keeps trying to throw it away, but I just can't let it go!  Ha ha.  I also had a glass trivet sustain some damage.  The design melted!  Anyway, I have learned since then.  Now, I will only set this thing (when it's hot) on a silicon potholder/trivet.  Or another burner on the stove.  It's not that big of a deal - you just need to know!  :)

2.  It can be challenging to clean.  First of all, you just have to accept the fact that it's never going to look new again.  Our drip tray has black marks all over it.  If you think you're going to get off every little burned-on blemish, you'll drive yourself crazy!  We usually fill it with water as soon as we're done using it.  We let it soak for a little while, and then go over it with half of a small SOS pad.  That seems to do the trick.  Every once in a while, we run it through the dishwasher (it is dishwasher safe, though the outside piece is bulky).

3.  Overall, the lid has maintained its tight fit (designed to keep too much smoke from escaping).  There was a point where we must have bent it or something and we started noticing more smoke coming out.  In the manual, a "tweak" is described, which basically involves sliding the lid halfway off and bending it slightly.  We tried it and haven't had any more trouble since then.

That's really it.  We've been delighted with the smoker!  I can't think of another kitchen accessory that I've been more excited about or that has been a better value.  

How to get one:

If my blog post has inspired you to give this thing a try, please consider following my link below.  Amazon has the smoker available at a great price - and if you're an Amazon Prime member, you can have it in only two days!

I would be remiss if I didn't also mention a fabulous cookbook called Smokin' that taught me a lot of what I know about using the stovetop smoker.  It describes cooking techniques for many different kinds of food (meat and vegetables) and also contains full recipes.  The Spaghetti with Smoked Portobellos and Parsley Pesto on page 227 is probably the single meal that my husband requests more than any other!



You might be wondering about the wood chips.  Right?  Well, the smoker does come with a few small containers of wood chips.  It's enough to get started, but you'll eventually want more.  I love Amazon Prime!  2 days.  In your mailbox.  Ha ha.  Anyway, this is the variety pack that I bought last time I was running low on wood chips.  It lasts FOREVER!



I guess that's it.  If I haven't convinced you that you need one of these in your life by now, then . . . well.  I just don't know.  Ha ha.

Here are just a few of my own recipes that I've enhanced by using the smoker.  Yes, I know they're all tacos.  I'm in the middle of a taco recipe creation project right now.  That's about all I have time to make these days.  Seriously.

20. Smoked Ahi Tacos with Romesco Sauce, Lightly Dressed Spinach, and Parsley Aioli

25. Smoked Portobello Mushroom Tacos with Fresh Tomato Slices, Cilantro Pesto, and Toasted Asiago Cheese

31. Chicken-Bacon-Double Ranch Tacos

43. Shrimp and Grits Tacos with Smoked Green Tomato Sauce

48. Smoked Swordfish Tacos with Mango Salsa and Cholula Aioli

57. Smoked Brisket Tacos with Ancho Barbecue Sauce and Pico de Gallo

61. Smoked Chicken and Black Bean Rolled Tacos with Cheese and Guacamole

Please feel free to comment!  Do you have a stovetop smoker?  How do you like it?  What's your favorite way to incorporate it into your cooking?

Thanks for reading!  :)

62. Shrimp Tacos with Basil, Sun-Dried Tomato, Feta, and Macadamia Nut Pesto

I've been thinking that it's time for another shrimp recipe.  Since I've committed to making 100 taco recipes, it stands to reason that shrimp will be the featured ingredient in more than one of them.  This makes . . . four.  I've made four shrimp taco recipes so far.

Spoiler:  We loved these.  If you love shrimp (as we do), here are my others:

11. Rum-Marinated Shrimp Tacos with Mango-Black Bean Salsa and Crispy Plantain Strips

28. Crispy Shrimp Tacos with Sriracha Sauce, Roasted Red Pepper, and Red Cabbage-Apple Slaw

43. Shrimp and Grits Tacos with Smoked Green Tomato Sauce

You can't go wrong with any of them, really!  :)

I'm not really sure where this new one came from.  I was just in the mood for shrimp.  And pesto.  I thought about doing a southwestern style pesto, (which would definitely be fun), but basil just sounded good today.

A traditional basil pesto usually includes nuts, parmesan cheese, olive oil, and garlic.  I followed that general idea, but used macadamia nuts instead of the more common pine nuts or walnuts.  Why?  Well, there they were in the fridge and so . . . that's how that happened.  Since I also found a package of feta staring me down (and begging to be used), guess what kind of cheese I used?  :) I also added sun-dried tomatoes for a little bit of color and acidity.

Other than the pesto, there's really not much to these!  I topped them with some fresh spinach (lightly dressed) and a sprinkle of extra feta.  They didn't really need anything else!

Since it's Friday, I made some white beans to go on the side.  It was nice to have a side dish.  On a weeknight, it's all I can do to get the tacos made.  Ha ha.

Here's the recipe!  :)

Shrimp Tacos with Basil, Sun-Dried Tomato, Feta, and Macadamia Nut Pesto

Serves 4 (about 12-16 small tacos)
Ingredients:

For the shrimp and pesto:

1/4 cup unsalted roasted macadamia nuts
1/4 cup sliced sun-dried tomatoes (Mine were not packed in oil.)
1 cup packed basil leaves
1 large clove garlic
4 tbsp. olive oil, divided
2 tbsp. crumbled feta cheese
1/4 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
1 tbsp. butter

About 20 oz. medium shrimp, peeled, deveined (if desired) and tails removed

For the olive oil and balsamic dressed spinach :

2 heaping cups chopped spinach leaves

1 tbsp. olive oil
1/2 tbsp. balsamic vinegar
1 scant tsp. honey

Kosher salt and freshly ground pepper to taste

12 to 16 small (street-taco size) corn tortillas

A few ounces of extra feta cheese for garnish

1.  Prepare the pesto:  Place the macadamia nuts, sun-dried tomatoes, basil, and garlic in a food processor and pulse until roughly chopped.  Turn the motor on and gradually add 3 tbsp. of the olive oil until the mixture is fairly smooth.  (Since this is a small amount, you may need to stop and scrape down the inside of the container a time or two.)  Add the feta, salt, and red pepper and pulse until the mixture is combined.  Transfer to a small bowl and cover.

2.  Prepare the shrimp:  Place the shrimp in a medium bowl.  Spoon half of the pesto into the bowl with the shrimp and toss until they are evenly coated.  Cover the shrimp and allow to marinate in the refrigerator for about 30 to 60 minutes.  Cover the other half of the pesto and set aside.

3.  Prepare the tortillas:  Heat the tortillas in a dry skillet over medium-high heat, one by one, until browned but still soft, about 30 seconds to 1 minute on each side.  

As the tortillas are done, stack them on a sheet of foil.  When they are all finished, wrap them in the foil.  You can keep them warm in a 250 degree oven if you wish!

4.  Cook the shrimp:  Heat the remaining 1 tbsp. olive oil and the butter in a large skillet over medium high heat.  Add the shrimp and stir, cooking until almost done, about 3 minutes.  Add the rest of the pesto and toss with the shrimp for another minute or two until heated through.  Remove from the heat.  Season with salt and pepper to taste.  Cover to keep warm.

5.  While the shrimp is cooking, prepare the spinach:  Place the chopped spinach in a medium bowl and add the oil, balsamic vinegar, and honey.  Toss until well combined.  Season to taste with salt and pepper.

6.  Assemble the tacos:  For each taco, place a tortilla on a plate.  Place several shrimp down the center of each tortilla.  Top with some of the spinach.  Finish with a sprinkle of the extra feta.  Enjoy!

Well, I'm not sure what these were, really . . . Italian?  Greek?  The macadamia nuts throw those theories off a little bit, right?  Hmmm.  Let's call them Mediterranean-ish.  O.o

We really enjoyed them!  The richness of the macadamia nuts definitely came through, but pine nuts or walnuts would also work really well.

This was definitely an eclectic mix with the corn tortillas and Mediterranean flavors (and the macadamias), but it worked.  I also appreciated how easy these were to throw together.  If you can find small, peeled, deveined shrimp, you're in luck!  You hardly have to do anything!  :)

The beans took a lot longer than the tacos.  Ha ha.

Well, this will definitely go on my "must do again" list.  Someday.  When I'm done with this project.  When I can actually make a recipe more than once without getting behind.  

If you ever think an ambitious, long-term project is a good way to kick off a blog . . . well.

. . .

It is.  And it isn't.  And sometimes it's really fun.  And sometimes it's really not fun.  And I had no idea what I was getting into.  It's way too late for all of that, though.  I have to finish.  I'm so close.  Well, depending on how you look at it!  :)

38 more to go!

Feel free to comment on this recipe!  Did you try them?  What did you think?

Thanks for reading! :)

61. Smoked Chicken and Black Bean Rolled Tacos with Cheese and Guacamole

This post contains affiliate links to support my blogging addiction!

This recipe is based on one our favorite Mexican fast food splurges!  Every time I go to a place like Filiberto's, Aliberto's or Nico's, I have to get the three rolled tacos with cheese and guacamole.  They're on the small side, so I usually get another item as well, but those are always in the mix!

I made these on Thursday.  I have a four-day work week, so Thursday is basically my Friday.  I've been wanting to try rolled tacos for a while, but I had a feeling it would be a lot more work than driving through Nico's . . . so I had been putting it off!  Ha ha.

Once I mentioned it to Steve, though, he was all for it.  He has kind of a ho-hum attitude towards tacos these days (understandably), so it was nice to hear the enthusiasm.  I knew I just had to go for it - I had the time, after all!

I decided to make a chicken and black bean filling (you know, just to make the tacos extra fancy), homemade guacamole (of course), and a homemade thin red chile salsa like they have at all those little Mexican fast food places.  I was picturing a copycat Cholula.  If you don't want to bother with that, store-bought Cholula is delicious.  We use it all the time!

I had to use my Cameron stovetop smoker again.  It's really one of my favorite ways to cook chicken, and it's easy!  I thought it had the potential to take these tacos over the top.  If you don't have a stovetop smoker, consider clicking the link below and ordering one!  You'll have it in two days, and it'll be well worth the purchase price.  You can definitely make these tacos without it (just boil, bake, or cook the chicken some other way), but I would recommend smoking!  :)



It's very easy to use - it only took me once or twice to get the hang of it.  It's a great product!  We use ours at least a few times a month!  :)

I also highly recommend the following cookbook, which has a lot of recipes that feature this type of smoker, along with a lot of basic instructions for cooking all kinds of different foods (both meat and vegetables)!



Well . . . these were a lot of work.  They were amazing, though!  I wouldn't recommend making them on a busy night.  However, if you have a free evening (and ingredients for margaritas), these can be the centerpiece for a fun, delicious dinner!

Here's the recipe:

Smoked Chicken and Black Bean Rolled Tacos with Cheese and Guacamole

Serves about 4 or 5 (15 or 16 tacos) 

Ingredients:

For the Fresno and guajillo chile salsa:

2 dried guajillo chiles
2 Fresno chiles

1/4 cup finely chopped white onion
1 clove garlic
1/2 cup of the chile soaking liquid
1/4 cup white vinegar
1 tbsp. cider vinegar
3/4 tsp salt, plus more to taste

For the chicken and black bean mixture:

1 lb. chicken breast (about two breast halves)
1 tbsp. olive oil, plus more for drizzling on the chicken
1/2 white onion, finely chopped (use 1/4 cup for the salsa)
2 cloves garlic, minced
1 tbsp. fajita seasoning (Here's an Amazon link to the kind that I used.)



One 15 oz. can black beans, drained and rinsed
1/2 tsp. kosher salt

For the guacamole:

3 small avocados, pitted and coarsely mashed
1/3 cup finely chopped white onion
1/3 cup finely chopped cilantro
1 serrano chile, stemmed, seeded, and finely chopped
Juice of 1/2 lime
1/2 tsp kosher salt, plus more to taste

A few ounces grated medium cheddar cheese

15 or 16 corn tortillas (I used Trader Joe's brand this time.)

Canola oil for frying

Toothpicks

Instructions:

1. Soak the guajillo chiles:  Place the stemmed and seeded chiles in a 2-cup glass liquid measuring cup.  Cover the chiles with boiling water, weight them down with a small dish, and allow them to soak for about 30 minutes.

2. While the chiles are soaking, smoke the chicken:  Drizzle the chicken breasts with olive oil and season generously with salt and pepper.  Smoke in a stovetop smoker according to manufacturer's instructions for about 20 to 25 minutes or until just done.  Transfer to a plate and allow to cool a bit.

3. While the chicken is smoking, make the guacamole:  Combine all of the guacamole ingredients in a small bowl and lightly mash together until well-combined.  Taste and adjust seasonings.  Set aside.

4. Once the chiles are done soaking, finish the chile salsa:  Remove and reserve the soaking liquid (leave the chiles in the measuring cup.  Add the Fresno chiles, onion, garlic, 1/2 cup of the reserved soaking liquid (save the rest), the vinegars, and the salt.

Blend with a hand blender until the salsa is smooth.  (Alternately, you can use a regular blender.)  Taste and adjust seasonings.  Cover and set aside.

5. Shred the chicken:  Cut the chicken breasts into several smaller pieces and place in a medium bowl.  Shred with an electric hand mixer until broken into small pieces.  (This is the first time I've tried shredding chicken this way.  It worked!  A few pieces of chicken flew out of the bowl, but . . . what can you do?)  Taste and season with more salt and pepper if desired.  Set aside.

6.  Finish the filling:  Heat the 1 tbsp. olive oil in a large saucepan over medium-low heat.   Add the onions, lower the heat to medium low, and cook until they are soft and somewhat browned, about 8 to 10 minutes.  Add the garlic and cook for an additional minute.  Add the fajita seasoning, black beans, and salt.  Use a potato masher and mash until the the beans are slightly broken up.  It's OK if some of the beans are still whole.  

Add the chicken and a few splashes of the reserved chile soaking liquid.  Cook and stir until everything is combined and heated through.  Set aside.  

7.  Prepare the tortillas:  Heat a dry cast iron skillet over medium high heat.  Place a large sheet of aluminum foil near the pan.  Heat each tortilla in the skillet for about a minute or so on each side, or until it softens and begins to brown.  After each one is done, place it on the foil and immediately start the next one.  Stack them on top of one another as you work.  When the whole batch is done, wrap them completely in the foil.

8. Assemble and fry the tacos:  Preheat the oven to 250 degrees.  Fill a deep medium skillet with canola oil until a depth of about 1 1/2 inches is reached.  Heat the oil over medium heat until it reaches about 360 degrees.  

While the oil is heating, roll the tacos.  Place a couple of tablespoons of the filling in the middle of one of the tortillas.  Roll it up as tightly as possible and secure with a toothpick.  Repeat this process until all of the tacos are rolled.

Fry the tacos, 2 or 3 at a time, for about 3 or 4 minutes on each side or until golden brown all over.  Remove from the hot oil with tongs and allow to drain on paper towels.  These processes can overlap a bit.  I rolled two tacos, put them in the oil, and rolled two more tacos while the first ones were cooking.  Do whatever works for you!

When all of the tacos are cooked and drained, transfer to a baking sheet and place in the oven to keep warm.  

9.  When you are ready to serve the tacos, place three of them on a plate (for each serving).  Sprinkle with the grated cheese and spoon some guacamole on the side.  Garnish with the hot chile sauce as desired.  Enjoy!

I don't know if you've ever gotten the fast food version of three rolled tacos with guacamole, but this presentation is definitely better!

I was a little worried about these at first.  The chicken at the edges of the tacos seemed to get a little crispy/overcooked in the oil.  You can see it in the photo below:

     
Steve tricked me.  I took my photos, put the plates on the table, and said, "Go ahead - try them!"  I went to another room and came back a minute later.  He shook his head and said, "I'm sorry.  I can't eat these."

WTF?  Seriously?  They can't be that bad!  Can't we just add more guacamole?

Well, about two seconds later, he said, "Ha ha.  Just kidding!  They're so good - the best I've ever had!"

Whew!

The funny thing was that he already had the tacos at Nico's earlier in the day and didn't tell me!  That is kind of unusual - we don't do much fast food!  To make a long story short, he was getting his car washed and it took forever, so he ended up walking over to Nico's and getting rolled tacos.  When I (coincidentally) mentioned that I was going to make rolled tacos for dinner, he thought it would be a great opportunity to do a direct comparison!

Well, these were fantastic!  This made a mess, though, as frying always does!  There were a lot of steps.  None of them were really difficult, but you just really have to want homemade rolled tacos.  We did, so it worked.  :)

You could just go to Nico's and get some rolled tacos for about three bucks, but . . . why???

This was so much more fun!

This has me thinking about other rolled taco possibilities.  What about brunch tacos?  Fruit filling, some kind of topping, and bacon on the side???  Ummm.  How about YES!!!

I might be trying something like that tomorrow morning.  :)

Feel free to comment on this recipe!  Did you try them?  What did you think?

Thanks for reading!

Stitch Fix #19 Review - March 2016

Stitch Fix Review - March 2016

Note:  This point contains affiliate links to support my blogging addiction!  :)

I'm almost tempted to call this an April fix, because we're so close . . . but I guess it is still March.  Our weather has been so lovely lately that I find myself looking forward to summer already.  (Ask me about that again in July or August.  I may have a different story!  Ha ha.)  Ironically, the day that I took these pictures was a freakish 60 degree day (with wind and clouds)!  We're already getting used to 80s and 90s, so it was funny to see how it affected everyone.  It was a super low energy day for both me and my students!

After a cloudy morning at school, I went home, took a short nap, and woke up to sunshine - just in time for my pictures!  I had a blast trying on these clothes.  It turned out to be a fun afternoon!  In fact, this is one of the best fixes that I've gotten so far!

I became a member of Stitch Fix in January of 2015, and I am definitely a fan!  My closet has improved 1000% since then.  I've found that fashion can be addicting, though.  In October of 2015, I tried Golden Tote, another clothing-by-mail service!  I may never see the inside of a mall again!  :)

If you've never heard of Golden Tote, you can follow the links below to any of my reviews and get the scoop on this other great service.  It's a little different than Stitch Fix, but I've found it equally fun!  I've gotten five totes so far, along with a couple of mystery totes.  (Those weren't quite as successful, but what can you do?)  It's addicting!  Anyway, here are my Golden Tote reviews if you're interested:

Golden Tote Review - March 2016
Golden Tote Review - February 2016
Golden Tote Review - January Mystery Totes
Golden Tote Review - December 2015
Golden Tote Review - November 2015
Golden Tote Review - October 2015

OK.  Back to Stitch Fix!

If you're reading this, you probably already know the ins and outs of Stitch Fix.  If you've never heard of it, here are the basics: 

To get started, you go to their website and fill out your style profile!  That gives you a chance to show your stylist your measurements, usual sizes, how you like things to fit, and the styles that generally appeal to you.  If you're interested in checking it out, please consider following my link to schedule your first fix!  (I just recently joined Stitch Fix's affiliate program, which means I get a small commission for anyone who signs up using my link.  However, my opinions are always my own and I pay for all of my own fixes!)

When you order a fix, you pay $20.00 to have your own personal stylist look at your style profile and preferences (which can include a Pinterest board).  They will choose five clothing and/or accessory items specifically for you.  They are shipped right to your doorstep!  You have three days to try the items with other things in your own wardrobe and decide if you want to keep them.  The $20.00 styling fee is credited toward any items that you decide to purchase, and you receive a prepaid shipping envelope to return anything that you don't want.  If you happen to keep all five items, you receive a 25% discount on the whole box!  You can choose to receive fixes every month, every few weeks, or only once in a while.  Here are some links to my previous reviews, if you'd like to check them out:

February 2016 - #18
February 2016 - #17
January 2016 - #16
December 2015 - #15
November 2015 - #14
November 2015 - #13
October 2015 - #12
September 2015 - #11
Stitch Fix Keepers
September 2015 - #10
August 2015 - #9

Stitch Fix just recently made a big announcement.  They now have SHOES available for all of their customers!  Just take a look at some of the cute styles:

And how about these?

Laser-cut booties?  Leopard sandals?  Umm . . . yes, please!  If you're already a customer, you can go to Stitch Fix's website, update your style profile, and request shoes!  :)  If you're not a customer, well . . . here's one more reason to join in the fun, right?  :)

In light of this recent announcement, I was hoping I'd get a cute pair of shoes this time.  I had a few styles pinned on my Pinterest board.

It is possible to peek at what you're getting in your fix once it has shipped.  I have to admit - I usually do.  This time, I resisted.  I didn't peek, so it really was a surprise!  When I first saw the box, I thought, "Oh, no - it's not big enough.  I didn't get shoes!"  Well, when I opened the box, here's what I saw:

I did get shoes!  Stitch Fix just puts them in a cute duster bag instead of a shoe box.  :)

I was delighted to see that I had been assigned the same stylist that I've had for my last few fixes - Lauren!  Here's her sweet note to me:

I was so excited as I unwrapped my fix and saw the great things that Lauren chose for me - so much color!  Polka dots!  Shorts!  :)

Here's what I got:

1. Dolce Vita Brannon Loafer Flats - $98.00

I had these shoes pinned on my Pinterest board.  I can't seem to resist polka dots - especially when they involve black and white!  I think these would go with just about anything.  

I received a size 10.  That's my usual size, but I have a pretty narrow foot, so sometimes a 9 1/2 works better.  I was disappointed to find that these shoes were too roomy.  They looked cute, but they felt too wide.  I knew it would bug me and I wouldn't be happy with them.  They're not cheap, either!  I definitely don't want to pay that much for shoes that don't fit right.  

I was just going to send them back, but I decided to check with Stitch Fix's excellent customer service to see if I could get a smaller size.  

I'm glad I did!  They have a 9 1/2, and I should have them soon.  I really hope they fit!  There's a good reason that I'm taking this chance - more about that later!  Read on . . . 

Verdict:  KEEP

2. Level 99 Cindie Linen Short - $78.00

and 

3. Skies Are Blue Bradie Embroidery Front Knit Top - $54.00

What a cute outfit, right?  Last summer, I begged for colored or printed shorts.  I did get a couple of pairs of shorts that I kept, but nothing too exciting - pretty basic.

I love the color of these!  They're a linen blend.  I have a feeling they'll stay pretty wrinkled while I wear them, but isn't that part of the look (with linen)?  I don't know.  I hope so!

One of the things that I like about these shorts is the waistband.  I hate gathered elastic waistband shorts!  I've never found them flattering on me.  Well, these have a real waistband and they have a perfect relaxed fit.

I also like the length.  I don't mind showing my legs, but Daisy Dukes are not happening.  Ha ha.  I don't like Bermuda shorts either.  This short-ish medium length is great for me!

They match perfectly with this lovely Skies are Blue top!

Look at the back detail!  I love it!  :)

The only thing that spooks me about this shirt is that it's mostly rayon.  I've had a couple of bad experiences with rayon lately.  I've lost a couple of cute tops to shrinkage.  In fact, I'm even thinking of updating my style profile to reflect that I'd prefer not to receive items that are 100% rayon.

Well, this is so soft and stretchy.  It couldn't shrink, could it?  Won't that little bit of spandex help?  Well, I'm going to take the chance and just be very careful not to shrink this shirt!

Seriously, how could I send back this outfit?

Verdict (shorts):  KEEP

Verdict (top):  KEEP

4. Level 99 Giovanni Straight Leg Jean - $108.00

I had this pair of jeans (styled with a cute printed red top) pinned on my Pinterest board.  I was hoping to receive both, but Lauren let me know that the top wasn't available.  I was happy to receive the pants, though!

Hmmm . . . yellow pants.  I don't think I've ever had a pair.  The top and blazer pictured above was what I wore to school the day that these pictures were taken.  I had styled them with black jeans and grey boots.  As I examined my fix, I realized that swapping the black and grey for these pants and the shoes would create a much more fun look.  I had to try it.  I think it works!  What do you think?

These are some pretty skinny straight leg pants.  Wow.  These will be good motivation for me to stay the same size.  :)

As with most of my skinny pants, I could tell within 10 minutes that I would need a belt to keep them where I wanted them.  This is what I've been using lately for that very purpose:

I recently ordered this invisible belt (Beltaway brand) from Amazon and it has greatly reduced my frustration with skinny pants - as long as they have belt loops!  It's not a perfect solution - it's not really meant to look stylish, but as long as it's covered by a shirt, it improves the situation immensely!

Yes.  I could become a fan of yellow pants.  They're pricey, but I think I need to keep them!

Verdict:  KEEP

5. Collective Concepts Soloria Cold Shoulder Top - $54.00

This is my first cold shoulder blouse.  I know they're kind of trendy right now.  I really like the look!  I think they're cute.  This particular top is another item that I pinned to my Pinterest board.  I couldn't resist the colors and pattern.  I was really happy to see it arrive in my fix!

Here's a view from the back!  This shirt shows both of my tattoos!  Winning!  (Right?)

Lauren suggested pairing this top with either the pants or the shorts.  Well . . . I'm not sure if I've totally bonded with the two of these together, but my blue Tieks help to tie the look together (I think).

I can think of a few other things I could wear with this top - jeans, the blue pants from my last fix, khaki shorts, etc.  I think it will be pretty versatile!  It's not really a work top, but I only have about six weeks to go until summer vacation, so . . . why not?  :)

Verdict:  KEEP

So . . . let's go back to the shoes.  At first, I was just going to return them.  However, once I tried on the other four items, I realized that I liked everything!  With the 25% discount, the shoes were basically free.  Once I found that there was a smaller size available, I decided I'd take my chances and try an exchange.  If they don't work, my plan B is to sell them on one of the Stitch Fix Facebook groups that I belong to.  I figured it's worth a try!

UPDATE:  I'm so glad I exchanged the shoes for a smaller size!  I love them!  :)

I loved this fix!  It was so much fun - probably my favorite so far!  I will be definitely be requesting Lauren for next time!  :)

By the time my next fix arrives, I'll be SO close to my summer vacation.  I just want all the fun clothes.  All of them.  Ha ha.

By the way, if you'd like an easy way to check out items that other people have received, you can check out some other great Stitch Fix reviews by visiting this linkup:

http://crazytogether.com/april-stitch-fix-review-giveaway-link-35/2/

It's hosted by Maria of Crazy Together and Kinder Craze.  She received some great items this month as well!  Check it out!  :)

Please comment!  Did I make the right calls?  Have you received any of these items?  What did you think?

How do you feel about the big SHOE announcement?  Will you be requesting shoes in your next fix?

Thanks again for reading!