Savannah! Knowing that I lived in Georgia for a few years before, you probably expect me to say that I have visited Savannah several times. Truth is, that we had to move away for me to become interested in visiting. For whatever reason, we always traveled South, to Florida. On this last trip to Georgia, I decided that Savannah was a MUST! And I’m glad that we did it.
Day 1 – We arrived and checked in at Hotel Indigo on Bay Street. The staff was welcoming and resourceful. The room was clean, modern and had a great view. After deciding what our night would look like, we went downstairs to Five Oaks Taproom for drinks and walked over to River St. for dinner at Chart House. We then walked around town a bit and called it a night – it’s age catching up with us. Just kidding! It’s really just parenthood. 🙂
In all honesty, I think my daughter is more Mexican than Panamanian… At least when it comes to food. Otherwise, she loves Panama as if she was born and had lived there. I guess it’s just that magical of a place – yes, I’m totally trying to persuade you to plan a trip there and then come back to tell me all about it. 😉
Back to food. She loves tacos and every Tuesday says, “Mami, it’s Taco Tuesday!” I love tacos too but I don’t want to eat them on a weekly basis… Instead of Tacos, I offered to make nachos – my husband’s idea – and she gladly accepted. Not to say that she runs things around here… But sometimes she wins, especially when I don’t have dinner pre-planned.
I came up with some delicious and super easy chicken nachos, using ingredients that I mostly had. On the Border Monterey Jack Queso, Tostitos hint of lime chips, Two chicken breasts, adobo, corn, and jalapeños.
Salmon is one of my favorite meals to prepare. I’ll admit that while in Georgia visiting my parents, I haven’t cooked much. I’m spoiled, I know. 🙂 So, I thought I could give my mom a break from the kitchen at least for a day and decided to make my salmon recipe for dinner.
First, I lined a baking sheet with foil paper, sprayed it with olive oil and set aside. Then I rinsed the salmon with cold water, seasoned with parsley, rosemary garlic and red pepper flakes.
I think we’re back to our normal schedule… So here’s another easy recipe! Taco Bowls with Old El Paso’s Taco Boats Flour Tortillas. I’ll be honest the first time I saw these, I thought’ “why not just use regular tortillas.” I bought them anyway because I had a crowd at home, and it seemed like the perfect quick meal to feed everyone. We liked them so much, that I have made a few variations since.
The one that I am sharing today is with ground beef. If you have visited my blog before, you know that I am all about delicious but quick meals. If this is your first time visiting, make sure to check out previous recipes. 😉 Now, on to the instructions…
Making the Taco Bowls
First, I set the rice to make. Then sautéed onions and jalapeños, mixed in beef and taco seasoning; cooking until browned. I lowered the heat and added the salsa, making sure to mix it well. Then, heated the taco boats according to the package instructions.
Being a Latina, I obviously grew up on arroz con pollo, flan, and empanadas; just to name a few. While my mother taught me to make flour empanadas from scratch, sometimes you want to take the quick route.
Using Goya’s discos para empanadas, allowed me to make something tasty while savoring flavors that took me all the way back home to Panama.