Mini Taco Bowl Appetizer

Made this recipe up on the fly. Its fairly quick and easy to make. The Tostitos Scoops make great little tortilla shell bowls that are then stuffed with seasoned meat and rice mixture then topped with shredded cheddar! The size of the snack creates the perfect Mini Taco Bowl Appetizer!

Ingredients:

• 1 lb ground turkey
• 1/2 yellow onion chopped
• Can of Diced Hot Chili’s
• 6 cloves of garlic pressed
• 1 tablespoon extra virgin olive oil
• 2 Tablespoons Taco Seasoning (See Below)
• 1 packet Sazón or Make your own (See Below)
• Shredded Cheddar Cheese
• 1/2 Cup White Rice
• 1 Cup Chicken Broth
• 1 Bag Tostitos Multi Grain Scoops

Directions:

In a 12″ skillet over med/high heat oil pan with olive oil. Add 4 minced cloves of garlic Diced Hot Chilis and onion simmer for about 1 minute. Add ground turkey and break apart. Add Taco Seasoning and half the packet of Sazón Spreading evenly. Mix into meat cover and brown.

In a Sauce Pan bring chicken broth with remaining Sazón and Minced Garlic Cloves to a boil. Add rice set heat on low and cover for 12 minuted or till rice is cooked tender and no standing moisture remains. In a blown mix meat and rice together and let stand and cool.

Preheat oven to 350 degrees. Once cooled using the Tostitos Multi Grain scoops pick out ones that are not broken.

Fill with the meat and rice mixture and top with grated cheddar cheese. Heat in preheated oven for 10 minutes. Plate and serve. You can add a dip such as salsa or sour cream.

Taco Seasoning Recipe:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Sazón Recipe:

• 1 tablespoon kosher salt
• 1 tablespoon whole black peppercorns, toasted then ground
• 1 tablespoon granulated garlic
• 1 tablespoon ground coriander seed
• 1 tablespoon cumin seed, toasted then ground
• 1 tablespoon Mexican oregano, crumbled
• 1 tablespoon achiote seeds

Mix ingredients together well and use 1.5 teaspoons for each packet of the Goya Sazón your recipe calls for.

Enjoy!!

Fishing Journal 2015_12-06 & 12-07:

Kayak Fishing December in South Jersey

With the unseasonable warm weather here in New Jersey many kayak anglers have been taking advantage of the extended fishing season. The striped bass are still around making their way south during the 2015 fall migration. Typically this time of year they have gone past the Jersey Shoreline and are into Delaware and Virginia. Also around still are the Tautog. So for the weekend the plan was to target both of these species from the kayak. On my way south again!

Although it is Unseasonably warm for this time of year dressing for warmth and safety are still a concern. The mornings temperature prior to sunrise are below freezing in the high 20’s but by 11 AM its border lining 50 degrees. For these trips dressing warm is important.

Dressing for the Occasion

On the base layer I am wearing hunting thermal bottoms and Under Armour cold gear compression top. Over the thermal bottoms i am wearing only Exofficio fishing pants and then Kokatat Tempest pants.  Top I’m wearing a wool shirt a fleece jacket and then Kokatat Tempest Dry Top. On the feet wool socks and then heavier wool socks to keep the feet warm! And a wool beanie under my wide brim hat. Dressing this way I felt actually warm enough to not use the Glacier gloves. If it were windy gloves would have been necessary and a wool face mask or neck gator.

Preparation for the next day

Arriving to meet Ricky at Chips Folly on Friday night after work. The drive was pretty smooth making it to camp in 1.5 hours. It was already cold in the high 20’s  good thing Ricky already had a fire going to keep us warm. After catching up we proceeded to load the kayak trailer with my Jackson Kayak Big Rig and Ricky’s Native Propel. Loading our gear into Ricks car was to be easier than driving 2 vehicles.

Fishing Hard or Hardly Fishing

The plan for the AM was to leave around 6:30 to North Wildwood for bait and then down to Cape May for Togging the inlet. We needed to be on the water no later than 8:30 AM to ride the tide out the inlet. Well in the morning the alarm didn’t sound and I awoke seeing it was beginning to get light out. It was already 6:30. Then it took 45 min to get out of camp due to the dog and various other things. We arrived at the bait shop at 8:00. We both made the decision to try fishing in N Wildwood due to the idea of not making the outgoing tide which is needed to make it out the inlet.

At the Kayak Fishing Store boat ramp we say Chris Parson, Charlie, and Rob were already fishing the bridge. When we launched they were done with that not finding a single Tog. They were off to go out on a rental motor boat to cover more water.

Launch at The Kayak Fishing Store North Wildwood NJ

Ricky and I hit the water minutes after and headed straight out to the rock wall jetty’s within the inlet. The tide was just about slack which are prime conditions for togging this area. There were people fishing from the jetty’s which was different for me as I typically fish is area when one fish is allowed to be taken due to regulations. This time of year the ability to take 6 over 15″ attracts more fishermen to the shore.

Ricky with a Tautog

It was a really slow day fishing with Ricky and I only landing one fish a piece. The day was beautiful and that enjoyment was welcomed. We tried just about everything. From plugging trolling jigging. There just weren’t any fish inside the inlet. The ocean was another story. Hundreds of boats were killing the striped bass. All day long hearing guys transmitting over the radio limiting out on Stripers. The inlet was too dangerous that day to pass on a kayak. The fish were in reach but these are the limitations of kayak fishing sometimes.

A Panorama of North Wildwood

Chris Charlie & Rob

We ended the day hanging out with Chris, Charlie, Rob, John and Kennith. Talking fishing and the sport while enjoying some pizza.Ricky and I left around 3:30 and went over to the Cape May Brewery where I purchased a growler fill of their Belgian Double called Devils Reach. We headed back to camp as the sun went down and the temperature dipped back into the high 20’s. Enjoying some brews and a nice warm campfire. The plan in the morning was to get up early and fish Oyster Creek.

Sunday:

Well my alarm went off and meaning to hit snooze I shut the alarm off. OOps. Ricky woke up at 5 and it wasn’t looking good to get to the spot prior to first light. THis was to be my first time fishing at Oyster Creek. It is a special place as it is an outlet from cooling the Oyster Creek Nuclear Power Generating Station. The water temp says a constant 55- 60 degrees all winter long making it very unique.

We left camp around 6 AM. It was a chilly 27 degrees but was supposed to heat up to around 50 degrees at noon. Arriving at the launch the fog coming off the water looked neat! Taking the tide out we reached where the creek dumps into the bay. Just before casting various lured 4 boats went by one at full power. Spooking whatever fish may have been there. Unable to find any fish we called it a day around 11:30.

I would love to fish there again preferably under the lights in the dark. From what i understand is the place is a Striper heaven. We stopped at a bagel place for a bite to eat then headed back to camp to winterize the camper and then head home. Prior to leaving I was able to capture some beautiful hues of the days sunset over the Mullica River.

Dutch Oven Cooking Chicken Stew: 

Nailed this one. Totally made up this recipe but it turned out awesome!!!

Ingredients:

4 Skinless Boneless Chicken Breasts

2 Russet Potatoes peeled & Cut to thick halves

8 Mushrooms Sliced

1/2 Onion Diced

4 Cloves of garlic minced

6 sprigs of fresh parsley

As much Broccoli as you would like cut into pieces

4 Cups Chicken Broth

Salt & Pepper

Corn Starch or flower for thickening

Cooking:

Throw everything into a well seasoned & greased dutch oven.

Let cook for 15 min and check to see if liquid is needed.

stir and set back on fire for another 5 minutes.

Everything should be done by this point. Check the temperature of the chicken breasts reaches 160 or so. Make sure the potatoes are tender. Add the thickening corn starch or wheat flour and let thicken. Once gravy is thick serve and enjoy!