Takoraisu (Okinawan Taco Rice)

photo cred: http://okinawaclip.com/en/detail/1226

When hubs and I were stationed in Okinawa, Japan, there was a small taco restaurant at the top of the hill from our rental home.  It was right outside of Camp Courtney and beside the video rental store. I had almost forgotten about this treat until James's fellow Marine made it for his children. The picture is how I remember eating this dish and today I made it for my family.  Easy, yummy and nostalgic. This makes my tummy happy.


Takoraisu (Okinawan Taco Rice)
Adapted from Marc Matsumoto & Tara's Multicultural Table
Serves 3-4

1 tablespoon vegetable oil
1/2 onion, finely chopped
2 cloves garlic, minced
3/4 tablespoon chili powder (American chili powder, not ground red chile)
1 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon tomato paste
1 tablespoon soy sauce
1 tablespoon sake
1/2 pound ground beef
3 cups cooked Japanese short-grain rice
2 cups shredded lettuce (generally iceberg)
2 tomatoes, diced
3 1/2 ounces cheddar or low sodium mozzarella cheese, shredded
1/2 cup salsa
1/2 cup sour cream

In a large pan, drizzle oil over medium heat. Add the onion and cook, stirring often, until softened. Add the garlic, chili powder, cumin, and salt. Cook until just fragrant, 30 seconds to 1 minute. Add the ground beef and cook, stirring and breaking up into little pieces, until browned. Stir in the tomato paste, soy sauce, and sake. Continue to cook until the liquid as dissolved. Remove from heat. Season with additional salt and chili powder if needed.

Divide the rice among serving bowls. Top with the seasoned beef, then desired toppings- lettuce, cheese, tomatoes, salsa, and sour cream. Serve immediately.

Smoked Sausage and Spaghetti Skillet

Smoked Sausage and Spaghetti Skillet Dinner

Who says you need pasta sauce with your spaghetti? This outstanding skillet recipe from Johnsonville Kitchens gives your spaghetti noodles a break from drowning in sauce. The fresh herbs and veggies give this dish the authentic Italian flavor you love, but the Johnsonville Smoked Sausage gives it the flavor you crave!
NOTE: I also add parmesan cheese prior to serving.

INGREDIENTS:
8 ounces spaghetti, cooked and drained
1 package (13.5 ounce) JOHNSONVILLE® Premium Fully Cooked Beef Smoked Sausage, sliced
1 tablespoon olive oil
1 package (8 ounces) fresh mushrooms, sliced
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
2 cups grape tomatoes, cut in half
1/4 cup fresh basil, chopped

DIRECTIONS:
1 In a skillet, brown sausage in oil for 3 to 4 minutes.
2 Add mushrooms, garlic and seasonings. Continue to cook until vegetables are tender.
3 Stir in tomatoes, basil and prepared pasta.
4 Toss lightly; heat through.
5 Serve.

Copycat Olive Garden Gnocchi Soup

This copycat Olive Garden Chicken Gnocchi Soup is just as creamy and delicious as the restaurant version, made in less than 30 minutes, super easy and goes great with Meatball Subs!

Ingredients:

3-4 boneless skinless chicken breasts, cooked and diced (or 2 cans of Premium Chunk Chicken Breast in water)

1 stalk of celery, chopped

1/2 white onion, diced

2 teaspoons minced garlic

1/2 cup shredded carrots

1 tablespoon olive oil

4 cups low sodium chicken broth (or 4 c of water with 4 tsp of chicken broth base & seasonings)

Salt and pepper, to taste

1 teaspoon thyme

16 ounces potato gnocchi

2 cups half and half

1 cup fresh spinach, stems removed & roughly chopped

Instructions:

1.       Heat olive oil in a large pot over medium heat.

2.       Add celery, onions, garlic, and carrots and sauté for 2-3 minutes until onions are translucent.

3.       Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi.

4.       Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.  

5.       Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender.

6.       Taste, add salt and pepper if needed, and serve.

Author: Tiffany

From Crème dela Crumb