I’ve been telling myself I need to divulge more personal details to make this space, well, more personal, more interesting. But when I sat down to write this post I realized that much of my “real life” is unfit for discussing around food and cooking. As in, don’t tell stories about bodily fluids at the dinner table. It’s unappetizing. Well my day-to-day is filled with that sort of thing. When I first started sharing recipes I had just finished a degree in exercise science (= sweating) and started another in nursing (I bet you can imagine all the unpleasantries). And once I graduated (hooray!) I started working in the operating room, which is fascinating. But once again, not a great conversation if you want to enjoy a meal. That job ended quickly when I got pregnant (again, hooray!). But for me, pregnancy is not food friendly. And I went MIA for a short time. (My husband is no help as he is in his last year of a pediatric dental residency. And I find mouths and rotting teeth to be probably the most disgusting thing.)

Then I had a newborn baby (which is truly wonderful), but my life was suddenly filled with spit-up, and diapers, and breastfeeding. And even though at 15 months baby girl is hardly a baby any more, the landscape hasn’t changed. I love being home every day. I love having the time and opportunity to write and create. But the mama side of things isn’t always pretty.

The last few days Clara has been sick. And we’ll get through it. But between the snotty nose and sleepless nights, there’s not much happening that I find fit to share in your company. So I’m back to focusing on the recipe. I’ll make an effort from here on out to mix it up with more tidbits about us, about myself and try not to turn you away. (Which I’ve probably just succeeded in doing!!) Our life might not be always glamorous, but I’ll settle for delicious any day.

Pizza and tacos are my specialty. I’ve posted so many of them they’ve each earned their own category. You’ll find plenty with chicken and fish. Even pork. And, of course, beef. But I’ve been wanting an alternative to the typical ground beef that’s just as quick and simple and still as flavorful. Turkey is my alternative when it comes to burgers, so I found a few recipes that use ground turkey and transformed them in to one of my own. These tacos are sweet and spicy and smokey. Just what I was hoping for! My newest favorite taco filling.

Oh, and some suggestions for serving on the side:
Slow-Cooker Re-fried Beans (Yes, you have to plan this one out. But they’re so much better than from a can!), Pineapple Black Bean Salsa (best with blue corn tortilla chips), Mom’s Spanish Rice (my mama’s go-to recipe, I’m pretty sure it came from Betty Crocker), Guacamole (LOVE this recipe.)

Spiced Turkey Tacos

INGREDIENTS

1 Tbsp. canola oil
½ large onion, minced
2 large cloves garlic, minced
1 lb. ground turkey thigh
1 Tbsp. chili powder
1 tsp. Mexican oregano
1 tsp. cumin
1 Tbsp. tomato paste
2 Tbsp. water
½ tsp. chipotle in adobo (for a slight kick, you can increase this amount to taste if you want more heat)
2 tsp. apple cider vinegar
1 tsp. brown sugar
kosher salt and freshly ground black pepper, to taste

for serving:
corn or flour tortillas, warmed
Monterrey Jack, pepper jack or shredded Mexican cheese blend
shredded lettuce
diced tomatoes
sliced avocado or guacamole
sour cream
lime wedges
salsa or pico de gallo

DIRECTIONS

1. Heat oil in a large saute pan over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, oregano, and cumin and cook for another minute. Add the ground turkey and cook, breaking it up with the back of a spoon, until just cooked through. Stir in the tomato paste, water, chipotle in adobo, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 5 minutes. Season to taste with salt and freshly ground black pepper.

2. Serve with warmed tortillas and any of the following (all optional) toppings: cheese, lettuce, tomatoes, avocado/guacamole, sour cream, lime, and salsa/pico de gallo.

Serves 4.

(Adapted from Fine Cooking and Smells Like Home)