Targaryen Tacos: spicy food for people who can't catch on fire

So, you've been looking for a way to spice up your life and have the added benefit of being a person who doesn't get burned in fire. Awesome. You're just like our fave, Daenerys Targaryen, who sat in fire with her dragon eggs and come morning in the smoldering fire... behold! Dragons babies! Totally-unharmed-skinny-blonde-girl! Not getting burned in fire is a great skill to have. It opens up a whole world of foods to you...but we're not going to get too crazy. Today, we bring you delicious Targaryen Tacos.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 5-10 people

Ingredients:

1 pound ground beef
1/2 yellow bell pepper
1/2 green bell pepper
1/2 medium sized jalapeno pepper
1 roma tomato
30 cilantro leaves
1/2 cup water
2 tbsp chili powder
1 tsp garlic salt
1/2 tsp ground red pepper
1 tsp onion powder
Dash of salt
Juice from 1 fresh lime

Preparing the Taco Meat...

Step 1: Slice half of each of the bell peppers into thin strips and place a medium size bowl. Finely chop the half jalapeno and place in bowl. Chop roma tomato and add it to the bowl. Very finely chop the cilantro leaves and add them as well.

Step 2: Place ground beef in a skillet and put it on the stove. With the heat on high, use a wooden spoon to break up the meat. Continue to break and stir the beef until it is completely browned. When it's browned thoroughly, remove the grease with a strainer.

Step 3: Pour water over the beef and stir in chili powder, garlic salt, ground red pepper, onion powder, and salt. Add the vegetables and stir in well. Continue stirring for 3-4 minutes. Squeeze the juice of one lime over the beef and stir in. Allow the meat to simmer on low heat for 5 minutes. Remove from heat and serve immediately.



I like my tacos with freshly chopped roma tomatoes, grated mozzarella cheese, and salsa. Dress your taco however you like, but I guarantee you'll love the beef.

If you like guacamole with your tacos, try our unbeatable guac recipe.

A Feast of Chickens

Dinner is coming...so get out those skillets, and let's get cooking!

Last week we showed you what to do with a dragon egg when things don't turn out as planned. I know, you sat in fire all night, and that egg just didn't want to hatch into a baby dragon. Oh well... at least there's guacamole! 

But with dinner coming, you'll need something to do with that guacamole that's more than just an appetizer. For that we have delicious chicken breast marinated in lime, jalapeño, and cilantro and topped with guacamole. This delicious meal will make you forget that dragon egg ever failed to hatch.

Chicken Breast with Guacamole Topping Recipe

Prep time: 10 minutes, Marinade time: 2-4 hours, Cook time: 15 minutes
Serves: 2-4

Ingredients:

2 Boneless chicken breasts

1/2 Cup of lime juice or juice from 3 to 4 fresh limes

20 Cilantro leaves 

1 Medium sized jalapeño finely chopped

1 tsp olive oil

Step 1: Thaw the chicken and place it in a ziploc bag. Add in olive oil, lime juice, cilantro leaves, and chopped jalapeño. Close the bag and shakes it so that the marinade fully covers the chicken. Then open the bag and reseal it so that the air is out of the bag. Place bag in the fridge for at least 2-4 hours. I find it's best if you let the chicken marinade over night, or if you put it in the fridge first thing in the morning and let it marinade until dinner time.

Step 2: Heat a skillet on medium heat. Remove chicken breasts from the ziploc bag and place them in the skillet. Cook each side of the chicken breast for five minutes. Remove from heat and slice the breast into strips. Place the strips back in the skillet and cook until brown on both sides. Cooking the strips won't take longer than five minutes.

Step 3: Prepare our delicious guacamole recipe, which you can find here. Serve with guacamole on top of the chicken. Make sure you have your favorite chips around for the leftover guacamole!

Tequila Cherry Limeade: The best Memorial Day weekend drink to cool down with

Yesterday, we brought you the best guacamole recipe we know created by Anna-Lara, so for today's Friday drink, I thought it would be great to find something delicious to go with it. If you're looking for a good way to cool down this Memorial Day weekend, then consider mixing up this cool, tasty treat: Tequila Cherry Limeade.

This drink is pure tastiness. It's refreshing and perfect for relaxing in the warm afternoon with--an excellent way to kick off summer. 

Prep Time: 5 minutes

Serves: 3-4

Ingredients:

3-6oz of Jose Cuervo Gold (depending on how strong you'd like it. I used 6oz)

12 oz of limeade concentrate

12 oz of cherry 7Up

1 lime

maraschino cherries

Step 1: Pour the Cuervo into a pitcher. One shot glass is 1.5oz, so if you're adding 6 oz then pour in 4 shots. Add the limeade concentrate and cherry 7Up and stir it all together. 

Step 2: Pour over ice into your glasses (my Mason Jar glass pictured here holds 15oz. I filled about 1/3 of my cup with ice before pouring the limeade over to make certain there was plenty to share). 

Step 3: Slice your lime into 4 wedges and add each wedge to the glasses along with one maraschino cherry. 

Prepare to experience delicious flavor. 

Hope you all have safe travels over Memorial Day weekend! 

Wondering where our cool dishes came from? Find these awesome ceramics at LeeWolfePottery.com

Mother of Dragons! Guacamole

Sometimes you learn the hard way that walking through fire doesn't always turn eggs into dragons. It's disappointing but true. Even the mother of dragons had to learn this the hard way. 

The question is: what do you do with the egg? If you're anything like us, you turn it into delicious guacamole. Our guacamole recipe is fast, easy, and tastes excellent. Keeping it simple makes for a tastier guacamole that anyone can make. In no time at all you can turn that dud dragon egg into spicy dip that your whole army will envy. 

Prep time: 15 minutes

Ingredients:

• 3 avocados (squishy is better)
• 1 roma tomato
• 15 fresh cilantro leaves
• 1/2 - 1 (depending on how spicy you like it) medium-sized jalapeño
• Juice from two fresh limes
• Onion powder - ½ tsp
• Garlic salt – ½ tsp
• Table salt – ½ tsp
• Finely ground red pepper - ¼ tsp

Step 1: Don't peel the avocado. Simply start at the stem and cut all the way around the pit until it is sliced in half. Remove the pit. Cut the avocado into a grid while still in the peel and then squeeze each half into the a medium sized mixing bowl. Do this to all three avocados.

Step 2: Chop the roma tomato and add it to the bowl.

Step 3: Finely chop or tear the cilantro leaves and put them in the bowl.

Step 4: Very finely chop the jalapeño (either half or whole, depending on level of spice you want). Make sure to chop it into very small pieces (you don't want to take a bite with a big piece of jalapeño in it). Add to the bowl.

Step 5: Add all spices to the mix. Add lime juice.

Step 6: Don't stir this with a spoon. Take the knife you used to chop the ingredients and cut through the mixture. Cut all the way through the mixture until the larger pieces of avocado are chopped and then stir using the knife. This will keep the guacamole from becoming too mushy when you stir. The guac will taste better if it’s not too finely mashed. If you cut through the mixture, it will leave pieces of avocado - which provides a much nicer taste and texture.

Step 7: Taste it. Add salt or lime juice as needed. Serve with corn chips. Or if you want a healthier and tasty option, try sweet potato chips instead.

Enjoy your dip, and next week we'll show you how to make a spicy chicken to go along with your guacamole.