Categories
Dinner Lunch Oklahoma U.S.A

Oso Tacos OKC

 

DONT TACO BOUT IT BE ABOUT IT

 


When given the option between anything else and tacos… tacos usually win. I haven’t been home in two years and the food scene has changed quite a bit. It is definitely not the same food scene as when I grew up. My sister took me to Oso which is nestled in the artsy Paseo district. Creativity doesn’t just remain on canvas anymore. My mouth was bursting with flavor from the works of art placed in front of me.

 

Our lunch started off with complimentary chips and an order of street corn commonly known as elotas. It wasn’t the best elotas I’ve ever had that came from a food truck. None the less it was very good.

 

LUNCH TIME JUST GOT SERIOUS


Any time you see the words brisket burnt ends you know some serious eats are about to be had….My first taco choice was the afore mentioned brisket burnt ends taco accompanied with a pumpkin seeds and fresh radish and topped with a fried pickle. I grew up on bbq and I love a good brisket. This taco literally spoke to my soul. I loved that it wasn’t over the top with the bbq sauce so you could really taste the brisket. My description probably isn’t going to cut the mustard to here’s the pictures so you can drool for yourself.


 

Up next I decided to tap into my British experience and go for a fish taco. Most fish tacos are a Maui Maui fish but not this one. This fish taco should pretty much be the national dish of England. I must admit I wasn’t expecting too much from this taco but damn! This taco tasted like a taco where the fish was cooked in an English pub and flown directly to my plate. The fish was perfectly breaded, light and fluffy. They topped it with tartar sauce and pickled onions and gently placed it on top of a slaw. All joking aside I nearly bit my thumb off it was that good. And out of all 3 tacos it was my favorite.

Fish tacos


My last taco was a dedication to my vegetarian friends. I’ve made veggie tacos at home with flour tortillas but the use of corn tortillas makes it a little extra special. It was a toss up between the mushroom and the cauliflower but after much debate I chose the cauliflower. It was jam packed with veggies (olives, red bell pepper, chargrilled onions, cilantro,pumpkin seeds and garlic)and overflowing with flavor.Vegetarian taco made with Cauliflower

My mom ordered a burrito and it looked pretty epic. Probably should’ve snuck a bite but I didnt. I guess it leaves me something so look forward to. 

 Oso has definitely earned its rank among best tacos which you can read more about here. Oso was so impressive it is debuting in the number 2 spot. 

Categories
Dinner Kid Friendly MettleFork Kitchen

Carrot and Basil Soup

In this issue of the soup chronicles, I wanted to try something different.  I’m not completely sure what inspired me to try and make carrot soup other than the fact my husband loves carrot juice.  I figured If I made it and he loved it, it was a win.  Little did I know it was like the championship game victory with play by play action.
When I first started with the idea of the carrot soup I had no intentions of adding basil…in fact I had no direction at all.  I bought 1 package of carrots and well that was that. Ha!  How naive was I to think all I needed was carrots and broth.  I started by peeling my carrots and slicing them into medallions to boil.  I figured it would cook much faster this way.  I was right only I didn’t have enough carrots…I send husband back to the store to buy more.

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1 inch thick cut medallions

Next is where the tricky part came in.  With the carrots all boiled and soft how was I to make them into a creamy soup?  Due to our move and the uncertainty of living arrangements, I left most of my electrical appliances in storage in the states.  That meant I had no blender or hand mixer…what the what?  Panic began to set in because I had no idea how I was going to make a creamy soup.  What I did next was out of pure desperation.  I grabbed my potato masher.
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I mashed and mashed and mashed… still not smooth

I continued to mash those potatoes thinking of all the gadgets I had in my half unpacked house that could help me make it smooth.  My mind wandered to the soup maker I had seen at the local Tesco and how I should have just bought it, then I dawned on me.  I had mailed my mini ninja from my office before I left.  I started tearing through boxes and I found it!  I was saved…well kind of.  The ninja only held about 3-4 cups of the carrots at a time.  I had to scoop, blend, pour back in the pot and then scoop again.  It was a process y’all.  Little did I know, this whole ordeal turned out to be a blessing in disguise.  I was able to get the soup to the creamy and smooth consistency it should be with a few chunks of carrot here and there.  To be honest, it worked out for the best because it added a layer of texture that would not have been there if it were completely smooth.  I’m glad I was able to work pull off this soup because it was AMAZING!!!  My 7 month old gobbled this soup right up and it was the perfect consistency for her. I even used the fresh basil from my basil plant.  Here is the finished product and recipe below (minus the crazy kinks).
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Carrot Basil Soup

3lbs carrots                                                                       2 Tbsp fresh parsley (finely chopped)

1/4 cup heavy cream                                                       2 Tbsp fresh basil (finely chopped)

32 oz. chicken broth or vegetable broth                     2 tsp salt

1 Tbsp butter                                                                    1 Tbsp sugar

Peel and chop carrots into 1 inch medallions and add to stockpot and boil until soft.  Drain carrots and add to blender.  Puree until smooth or desired consistency is reached.  Add 1 Tbsp of butter to stockpot and melt then add carrots into pot. Let cook 5-10 minutes.  Add salt, sugar and 1/4 cup of heavy cream and stir.  Add basil and parsley and cook additional 10 minutes.

Makes 6-8 Servings.

*Add additional basil to taste – (I like a lot of basil)
**To make completely vegetarian friendly substitute the chicken broth for vegetable broth**

Categories
Florida Lunch

Fresh Kitchen is a breath of fresh air in Soho

Fresh Kitchen…fast food reimagined.
Veterans day is the one day a year that vets like myself can eat almost anywhere.  Today I chose Fresh Kitchen and here’s why.  First off, the FK concept is dope…you get to choose your base, vegetables and protein.  Second, everything is prepared for you in assembly line fashion so it’s super quick. Lastly it’s fresh and freaking delicious. Does one really need any other reasons besides the last?
On any given day you can create a personalized bowl. You have the option  to choose a four, six or eight bowl.  Each bowl varies in the number of proteins and veggies you can choose.
To start making your bowl you choose from either quinoa, rice, mashed sweet potatoes,  or sweet potato noodles etc. as your base ( I chose mashed sweet potatoes and quinoa YUM).  Next you can choose your vegetables and today the options were broccoli, mushrooms, green beans, and brussel sprouts.  I went for the greener route and chose the brussel sprouts, although it was hard to resist those mushrooms.  The protein choices were buffalo chicken, steak, tofu, tuna poke, almond crusted chicken strips and bbq chicken.  It was a toss up between the almond crusted chicken strips and the bbq chicken, ultimately I thought the bbq chicken would pair best with the sweet potatoes.  Last on the line are their sauces, there are too many to mention here (like 8) besides I forgot due to brain overload.  I will tell you that the holy kale won my heart over and my husband got the jalapeño cucumber.

 
Fresh Kitchen also offers freshly pressed juices for sale.  I love this option because it’s nice to have a beverage that isn’t soda or water.  Plus they have perfected blends whereas I’m still going with my kale and pear recipe.  They are already pre-packaged and ready for you to grab on your way through the line.  Fresh Kitchen is very easily one of my husbands favorite spots to eat in Tampa and I’m sure once you give them a try it will be yours too.  But don’t wait for a special holiday to visit, you’ll be just as happy on a regular Tuesday.