Watership Down Kitchen

 Crunchy tortillas, tex-mex fabulous crumbled beef, tangy creme and tomato and avocado salsa, all permeated with garlic (my favorite savory ingredient) and topped with vibrant green scallions? A vacation meal to delight. Ingredients : 2 cloves garlic, minced 1 bunch scallions, sliced 2 plum tomatos, diced 1 avocado, diced 1/4 cup sour cream 6 six-inch flour tortillas 10 ounces ground beef 2 teaspoons taco seasoning Cayenne pepper Salt, black pepper, oil, vinegar Method: Preheat oven to 425 degrees F.  In a small bowl, combine 1/3 of the garlic, 1 teaspoon olive oil, 1 teaspoon vinegar, tomatoes, and avocado- add salt and pepper to taste. In another bowl, combine 1/3  of the garlic, sour cream and 1 teaspoon vinegar and mix well.  Lightly brush both sides of tortillas with oil. Transfer to a rimmed baking sheet and arrange in an even layer. Bake  until golden and crisp, flipping halfway through cooking time, 9–12 minutes. Heat 2 teaspoons oil in a medium skillet over medium-high. Add be

 It's summertime, which means BBQs and corn on the cob. This is my twist on street corn and a classic interpretation of that summertime classic, BBQ chicken.  Ingredients:  1 oz scallions, sliced finely 2 ears of corn 10 ounces boneless, skinless chicken breasts 1/3 cup favorite BBQ sauce 1/4 cup ranch dressing 3 ounces crumbled feta cheese Method: Preheat your barbecue grill, either charcoal or gas. Shuck the corn and rub the cobs with oil and season with salt and pepper. Pat chicken dry, then season all over with salt and pepper. Add corn to to the grill and cook, turning occasionally, until slightly charred in spots. Transfer to a cutting board to cool. Add chicken and cook until lightly charred and cooked through, about 3-4 per side. Brush half of the barbecue sauce all over chicken and cook, turning, until glaze is charred in spots, about 1 minute more. Transfer to plates. Once cool enough to handle, halve corn cobs crosswise and spread ranch dressing all over. Crumble feta ov

 There is nothing more delicious to me than the combination of a fluffy pita, crunchy veggies, perfectly seasoned beef and tangy garlicky sour cream. I keep trying new variation and loving them; this one is a hit and super easy to boot! Ingredients: Minced garlic 1 cucumber, peeled and sliced into half moon 1 romaine heart, sliced 10 ounces ground beef 2 teaspoons Ras al hanout 2 ounces sour cream 2 Mediterranean pitas  2 tablespoons white wine vinegar 2 tablespoons and 2 teaspoons olive oil pepper, salt Method: In a large bowl, whisk to combine 1 tablespoon vinegar and 2 tablespoons oil; season to taste with salt and pepper. Add cucumbers and toss to coat. Set aside until ready to serve. In a medium bowl, knead to combine ground beef, 1 teaspoon of the minced garlic, 2 teaspoons Was al hangout, 1⁄2 teaspoon salt , and a few grinds of pepper. In a small bowl, stir to combine all of the sour cream, remaining garlic, and 1 tablespoon vinegar; season to taste with salt and pepper. Preheat

The best thing about owning chickens, other than watching those wacky birds, is the eggs. Our eggs have beautiful orange yolks, and I am always trying to come up with ways to use up our eggs. This salad puts them on display beautifully, and is paired with crisp, fresh veggies and meaty mushrooms. Perfect for a summer night!  Ingredients : 2 large eggs, hard boiled and sliced 1ounce feta 1/2 cup corn 1 romaine heart, sliced 1 plum tomato, diced 1 cucumber, diced 4 ounces white mushrooms, sliced Olive oil, apple cider vinegar, salt, pepper Method : Preheat oven to 425 degrees F. On a rimmed baking sheet, toss with 2 tablespoons oil, 1/2 teaspoon salt, and pepper to taste. Roast on upper oven rack until deep golden-brown and starting to crisp, about 10–15 minutes. Transfer to a plate. Switch oven to broil. On reserved baking sheet, toss corn with a drizzle of oil and a pinch each of salt and pepper. Broil on upper oven rack until browned in spots, about 2–3 minutes.  In a large bowl, comb