Tacos!

I. Am. SO. Sorry. For. The. Delay. I haven't posted in FOREVER!!! I have been on vacation and traveling, preparing, spending time with the family and haven't had anytime to get on the computer! No excuses, I know. But, I do have a recipe that I want to share with you today. I tried this because of a friend and got addicted and I know you will, too.

First, you are going to need Masa. (Bob's Redmill Masa Harina corn flour) looks likes this

Use the directions on the back, super easy, and then roll into balls. Place in tortilla press.
(find it here!)


Carefully pull out and place in a non-stick skillet with a little oil.

Cook until firm and golden.

Say hello to my new best friend. Cholula sauce! This is AMAZING. It works on everything. I have never really been a fan of Tabasco and other hot sauces but this one is really worth it!

Prepare your taco with your favorite meat and toppings and enjoy!

More to come...so sorry for the delay of posting. Happy New Year! I'm hoping that 2011 will be a good year for Simply Seasonal :)

Lamb and Brussels

Here is my first winter meal. We have already had our first snow fall here and so I thought it was only right to share with you a warm, in season winter menu.

First, we start with the brussel sprouts. In this particular side dish I used parsnips also. About four or so medium parsnips, cut into medallions. And as you can see there are also some onions in there. About one big white onion. Oh...and about four nice handfuls of Brussels, cut into thin strips.

We also had some lamb to go with it. We injected it with garlic and put some rosemary around when we cooked it. It was a simple menu, but very delicious.

Lamb and Brussel Sprouts:

1 Medium white onion, chopped
4 Medium parsnips, cut into medallions
4 handfuls of brussel sprouts
Lamb leg, cooked for 20-30 minutes per pound
Garlic cloves
Rosemary
Olive oil
Salt and Pepper


Cut slits into the lamb leg and add garlic cloves and rosemary. Cook for 20-30 minutes per pound. Tie with kitchen string.

Put the onions, parsnips, brussels into olive oil and salt and pepper and saute on medium heat. When done, set aside.

Once the lamb is done, let rest for about 20 minutes.

Cut, plate and eat. Enjoy!