by Macki Feb 26th, 2012 // Uncategorized

Swell Supper: Hometown Tacos

I spent the last four days in Nashville at the BlissDom conference promoting milk and the new milk mustache campaign and meeting amazing women and filling my mind with all things blog related. Yay for the writers’ and photography workshops! All this brainwork left me craving tacos despite the fact that I had some amazing southern food (Hello! Best strawberry peach cobbler ever). I called my husband back home in Los Angeles and gave him a list for the grocery store because for tonight’s swell supper I am cooking up some Potato and Corn Tacos and getting my veggies on with a Chop Salad with Cary’s Famous Shallot Dressing, then going all out with some Baked Churros for dessert.

Start your supper with the baked churros. Prepare the dough according to the recipe and pop them in the preheated oven. While the churros are baking get your potatoes cooking for the corn and potato tacos and follow the instructions for getting your tacos bar set up on the table. Check on the churros, they should be ready to come out of the oven to cool a bit.

Finish up the tacos and toss the salad with the shallot dressing. The tacos are ready for stuffing so call in the troops. After dinner get the churros and the family ready for the cinnamon sugar shake and the finishing touch on the churros. Now doesn’t that sound swell?