Bear Canyon Hike in Tucson

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Happy back-on-track week. The week after a holiday is always the longest. Even my office computer decided it didn’t want to work, so I have a feeling this one will be especially long.

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I hope all of your Thanksgivings were as great as mine one. There were two big turkeys (one that we deep-fat fried for the first time ever!), my momma bear’s famous salad and copious amounts of wine, carbs, gluten free desserts—apple, pumpkin and chocolate cream pie, sugar cookie cutouts, pumpkin roll, pumpkin bread, applesauce and chocolate chip pancakes, the list goes on. We played Just Dance, danced in the kitchen, colored pictures, played in the snow, had family 7-Minute Workouts in the living room, made a gingerbread village per tradition and watched a lot of football. It was fantastic.

But now that I’m passed this sugar-filled weekend it’s time to get back on track and what better way to do that then by looking at pictures from a past hiking adventure, amiright?

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Seriously though, I hiked Bear Canyon in Tucson with a couple of friends a few weeks ago when I had a day off and it was awesome. The hike is fairly long, but you can take a tram up to the official trailhead to cut about 3 miles out of what would be an 8 mile hike. We choose this option due to a time constraint, and honestly that first 1.5 mile of trail is more like a road without much to see, so I would say it was worth the $4ish we paid (don’t quote me on that exact amount).

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This was my first trip to Tucson and I have to say, it didn’t disappoint. There is so much more I want to see and do there, but driving by the Catalinas, seeing Mount Lemmon and doing this hike through Bear Canyon was great. You start at the Sabino Canyon Visitors center where you can park and then walk or take the tram to the trailhead. The trail winds up through the canyon and crosses over the river about four times, so there is quite a bit of boulder-hopping. We struggled with this a bit, as well as following the trail at one point, but luckily we met a nice, experienced man Jeff who became our unofficial tour guide.

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The trail ends at a very rewarding waterfall and wading pool, well seven waterfalls to be exact. The river comes down into the canyon from the top of the mountain at this point called “Seven Falls.” It couldn’t be a more accurate name, there are seven waterfalls, each one landing in a shallow pool perfect for swimming. This would be a great spot in the summer time (just be wary of the heat in the canyon) as many people come here to splash in the water, lounge on the rock beach and climb up then slide down the rocks.

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After our hike ate a well-deserved Mexican meal at one of El Charro Cafe’s locations just down the road from the visitors center. The restaurant claims to be the U.S.’s first Mexican restaurant. I don’t know if it’s true, but I do know that the food was amazing and the happy hour prices were just as great. I had three tacos (mix and match even) for $5.

Like I said, perfect first trip to Tucson.

Leftover Turkey Tacos with Citrus Slaw

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Happy Thanksgiving! I am so excited. A holiday all about food is my kind of holiday.

leftover_turkey_tacos_citrus_slaw

Now, if only there was a widely-recognized holiday (as in, no work) that was just all about tacos. THAT would be my kind of holiday.

I’ve never been a huge Thanksgiving leftover person. Don’t get me wrong, I love to smash turkey smothered in cranberry sauce between two pieces of bread and chow down, but I’m not really about stuffing or mashed potatoes. It seems like all the sides disappear rather quickly and what’s left are all the extra pounds of turkey you ordered for the big crowd of people that a) didn’t end up being as big as you imagined in your mind and b) really just came for the sides, anyway.

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Once you reach the point where you can even think about ever eating another turkey sandwich again (or until next year, you know, whatever), whip up this batch of Citrus Slaw to give your turkey new life. It’s so easy, fast and full of veggies and healthy fats. Shredded colorful cabbages mix with crisp radishes and bright cilantro all tossed in an avocado bended smooth with lime juice to give this crunchy slaw a lush creaminess. I piled the slaw with leftover turkey breast that I shredded up inside a taco with all the trimmings, but it also works great as a sort of salsa or bed for a big ole’ turkey thigh or leg.

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Citrus Slaw
Author: 
Serves: 4
 
Ingredients
  • For the Slaw:
  • 1 cup shredded green cabbage
  • 1 cup shredded red cabbage
  • 5 chopped or sliced radishes
  • ¼ cup fresh cilantro
  • ½ avocado
  • Juice of 2 limes
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon cumin
  • ¼ teaspoon chili powder
  • Pinch of salt
  • For the Tacos:
  • 3 cups shredded leftover turkey breast, warmed
  • 12 corn tortillas
  • Optional toppings: Crema, avocado, cilantro, pico de gallo
Instructions
  1. For the slaw: In a medium bowl, toss the cabbages, radishes and cilantro. Set aside. Place the avocado, lime juice, vinegar, spices and salt in a blender or food processor and blend until smooth.Toss the avocado mixture with the cabbage mixture. Serve immediately or place covered in the fridge for one hour to let the flavors meld.
  2. For the tacos: Warm the corn tortillas in the microwave for about 1 minute. Top each tortilla with a scant ¼ cup of the citrus slaw, top with about ¼ cup turkey followed by any desired toppings. Serve immediately while warm.

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I’m off to the Northern tundra to freeze my buns off for the weekend (that’s why I have to eat so much on Thanksgiving, I have to find a way to stay warm you know)! I hope you and your loved ones all have a very full Thanksgiving and a very fun leftovers weekend! See you on the other, chubbier side.

Southwest Breakfast Scramble

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southwestern_breakfast_scramble

Happy Thanksgiving week! The holiday season has officially arrived and I am so excited because that means I get to visit with tons of friends and family over great food and copious amount of wine. Aw, yeah.

It also means I have to go brave the cold weather, and dare I say, snow. I can’t talk about it, it’s making me shiver. Moving along.

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I haven’t quite reached that point in my life where I have enough square footage to entertain, but I love helping my family do it. Making large breakfasts every morning (sometimes—most of the time—accompanied by a mimosa bar), doing crafts with the kids, picking out the best movie to go with our popcorn and of course eating all the gluten free desserts in sight. OK, so maybe that last one doesn’t help too much, but someone’s got to do it.

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What I’m trying to say is, I guess I can’t fully relate to the stress of having a full house to feed, but with what experience I do have, breakfast has always been the hardest meal to cook for a large group. The standard in my family has become French toast, scrambled eggs and bacon. While this is one of the best breakfasts that exists, it’s also a lot of work (which is why I usually let my brother do all the cooking—thanks bro!). This Southwestern take on an egg and potato scramble whips up fast and stays warm without getting too soggy, too dry or just too gross making it perfect for entertaining a large group of family who are rolling out of bed at all different times of the morning.

Colorful bell peppers and tender onions grace soft, fluffy eggs and crispy potatoes. Topped with a little shredded cheese or sliced avocado this one-dish meal makes a light, yet flavorful and filling breakfast before the main event later in the day.

southwestern_breakfast_scramble

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Southwest Breakfast Scramble
Author: 
Serves: 1
 
Ingredients
  • ½ frozen breakfast potatoes/hash browns (cubed potatoes)
  • 2 tablespoons canola oil
  • 1 tablespoon olive oil
  • ⅓ cup chopped bell pepper (whichever colors you like)
  • ¼ cup diced onion
  • 2 eggs
  • 2 tablespoons milk
  • Salt
  • Pepper
  • Optional toppings: Cilantro, sliced avocado, shredded cheese, salsa
  • NOTE: This recipe makes one serving, multiply the ingredients by the number of people you have to serve to make a larger batch for entertaining.
Instructions
  1. In a small skillet, heat the canola oil on high. Cook for about 5 minutes on each side or until golden brown and crispy. Salt and pepper to taste, dump on a plate and set aside.
  2. Return the pan to the stove and lower the heat to medium-high. Add the olive oil, peppers and onion, cook until tender.
  3. Meanwhile lightly beat the eggs and milk. Add to the pan with the veggies and reduce to medium-low. As the eggs start to set up, drag a wooden spoon through them, pulling the cooked eggs to the center. Do this until the eggs are completely cooked. Place on top of the potatoes and season with salt and pepper.
  4. Top with any desired toppings and serve.
  5. NOTE: This recipe makes one serving, multiply the ingredients by the number of people you have to serve to make a larger batch for entertaining.

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This recipe, like most of my recipe, only makes one serving (it’s great for every day, not just entertaining!). To make enough for a houseful of people, just multiply the ingredients by the number of people you have to serve for a big batch.