Embracing Rejection (Recipe – Taco Salad)

Kristen — Sun, 16 Aug 2009 21:13:12 +0000

My photo of the Toasted Pita Salad that I wrote about last week was rejected by Tastespotting because of its “poor composition”. When I found that out, I was a little dejected and immediately felt a bit defensive. Not that I think my photos are all that, it’s just, I was this close to submitting that same photo to my own Culinary Snapshot as a “how to” about photographing food at different angles! Even though Foodgawker was nice to me and did accept that photo, I am pretty sure no one wants to learn about the techniques for getting your food photos rejected at any of the food photography websites!

After I got over my rejection, I perked up quickly. I now had a photo I could submit to one of the newest food photography sites, TasteSTOPping! Tastestopping is the very witty creation of one smart blogger named Casey. Casey created Tastestopping as a place to share your rejected photos with the world. Now your sad, lonley rejected photos have a place to call home.

Between Culinary Snapshot, where you can learn from the community about how to improve your photos to get them accepted on the “food photography elite” sites (and share your photos & tips as well!), and Tastestopping, where you actually kind of hope your photos will get rejected from the “food photography elite” sites so you can participate in the fun, the world of food photography is one hot topic!

This Taco Salad is something I am positing over at Culinary Snapshot (and if it doesn’t get accepted at any of the “food photography elite” sites, you’ll find it on Tastestopping too!

On a side note, I do have to say that Tastespotting and Foodgawker have both been very kind to me and my food photographs. I would hate to be the people behind the scenes having to pick and choose which photos get the golden pass!

What are some of the other food photography sites that you like to visit and why?

Western Taco Salad (Adapted from the back of the Western Dressing bottle)

Ingredients

1 lb. ground beef
1 package (1.25 oz.) taco seasoning mix
3 cups Nacho Cheese Flavor Doritos, crushed
3 cups shredded lettuce
1 large tomato, diced

1 cup diced English Cucumber

1 cup shredded cheddar cheese
1 green onion, sliced
Wish-Bone® Western® Original Dressing

Brown ground beef in 12-inch skillet over medium-high heat. Stir in taco seasoning mix and continue preparing according to package directions.
Place all ingredients in a large bowl, ending with the taco meat, Doritos and Western dressing. Toss and serve immediately.

I love these other posts about food photo rejects!

Rejects of the World Unite by Culinary Concoctions by Peabody
Tastespotting Rejects by Eat Me Daily
The First One by Food Loves Writing
Mini Pizza Party by Macheesmo

The post Embracing Rejection (Recipe – Taco Salad) appeared first on Dine and Dish.

Three Step Taco Salad

Kristen — Thu, 08 May 2008 01:25:49 +0000

I have decided to make Giveaways on my blog a regular thing. I have scooped up some really great “foodie” items, so stay tuned for more! Until the next giveaway, head over to THIS post to enter to win the Honey I’m Home apron from the Simply Aprons etsy store. Deadline to enter is 11pm CST on Friday, May 9th!

I know I have said it before, but I have a wonderful husband. He is kind, generous, caring… if I want something, he usually gets it for me. Kind gestures are plenty. When it is chilly outside, he will bring me my robe and towel… straight out of the warm dryer so I can step into it after my shower. If I have one of my typical fountain drink cravings (has to be from certain gas stations, certain ice, certain cups…), he kindly humors me and picks me up a soda from one of the few places that meet my very picky standards. He does the laundry, helps clean up after dinner, is a wonderful dad, and is an all around great guy.

So each and every week my husband does kind things for me, and how do I return the favor? By continuing to have some version of tacos on our menu. Great for me! I love tacos! Hubby? Not so much. Since the beginning of our marriage, hubby has made it very clear his detest for tacos. He doesn’t like raw tomatoes, he hates just about any kind of bean, sour cream and guacamole. He is one of the few people in the world who doesn’t go crazy for Mexican food or even Tex-Mex. I, however, love all things Tex-Mex and Mexican and so do my kids. This is why on a weekly basis, some form of taco type dish hits our dinner table. You really can’t find anything easier that is as filling as tacos.

Every week, hubby sits down to dinner with a sigh and struggles through yet another taco meal. What can I say? He is so much nicer to me than I am to him. As the youngest of five, I have a bit of a selfish streak and I don’t believe I should eliminate making what I like for dinner just because he doesn’t like it.

Three Step Taco Salad (Cooking Light Magazine, July 2003)

If you are on the "I like tacos" side like me, then let me share this quick and easy (plus light!) taco salad recipe from a back issue of Cooking Light magazine. If you don't like tacos, tough! You can just sit there and pout while the rest of us enjoy.

Course Salad

Keyword easy, salad, taco

Prep Time 10

Cook Time 5

Total Time 15

Ingredients

1 pound ground sirloin
1 1.25-ounce package taco seasoning
3/4 cup water
2/3 cup fat-free sour cream
2/3 cup bottled salsa
8 cups shredded iceberg lettuce
4 cups 4 ounces bite-sized baked tortilla chips
2 cups chopped fresh tomatoes drained
1 cup 4 ounces shredded reduced-fat sharp cheddar cheese, divided
1 15-ounce can kidney or black beans, rinsed and drained
1/2 cup sliced ripe black olives I omit

Instructions

Cook the beef in large skillet over medium-high heat until browned, stirring to crumble. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.Combine sour cream and salsa in a small bowl.
Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with 1/2 cup cheese and black olives. Serve immediately.

Notes

Yield: 10 servings (serving size: 2 cups)