Cooking Adventures - Taco Salad

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We make a lot of taco salads in this house but tonight I use a “new to me” Mexican Cauliflower Rice with sorn, beans and seasonings plus a drizzle of Catalina dressing and it took our Taco Salad to new heights. May just be one of the best ground turkey taco salads we have had in a long time.

The Catalina dressing is how we always had tacos growing up. I actually had forgotten how good this was until my brother was here last week and reminded me. It will be a staple in the house from now on!

Cooking Adventure - Fruit Smoothie Bowls

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This has been our summer cold treat. Easy to make, much healthier than Ice Cream and a lot less calories!

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Fruit Smoothie Bowl

Recipe is made in a 64 oz Vitamix blender.

2 1/2 cups unsweetened Vanilla almond Milk

2 containers CarbSmart Vanilla Yogurt

4-5 squeezes of liquid Stevia

3 scoops Collagen powder (optional)

2 small - medium frozen bananas

1 cup each FROZEN Pineapple, strawberries, Mango, Raspberries and Dragon Fruit.

Blend until near frozen consistency

Pour into freeze safe bowls and freeze, eat within 7-10 days so they don’t get freezer burn.

Our freezer safe bowl are also microwave safe so I often soften from freezer by using microwave for about 20-25 seconds otherwise you will wait a bit before you can have this great summer treat.

Keto Biscuits

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Saw this receipt on a YouTube video by BoosCruize and knew I wanted to try it out.

2 cups Almond Flour

1 tbls Baking Powder

1 egg

1 cup shredded cheese

1/2 cup sour cream

2 tbls melted butter

dash Himalayan salt

Stir all ingredients to mix we’ll. Drop on cookie sheet lined with parchment paper using Ice Cream scoop.

Let rest while oven is preheating to 350. bake for 20-25 minutes, leave on sheet to cool

Cast Iron Dutch Oven Cooking

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Tried something new this past weekend, we took a Cast Iron Dutch Oven cooking class at the campground where we were staying. We learned so much and had a blast doing it.

The class was first a lecture on types of cast iron, how to take care of it, clean it and convert recipes for it.

From there we were broken into groups and assigned a recipe to make. Guy and I were given "Upside Down Pineapple Chocolate Cake". I had never made one of these before so was a bit worried but it came out great, slide right out of the "oven" and didn't crack. Instructor told us that rarely happens so we got a gold star LOL.

Here is a fun video I put together of the class and our results!

InstaPot Quick Sunday Pot Roast

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We had a chuck roast in the freezer that we needed to use this weekend so I created this recipe to make Sunday Pot Roast. The combination of Better than Bouillon paste with the Lipton Beefy Onion Soup mix proved to be a winner and this will now be my go to pot roast recipe.

  • 3 lb chuck roast

  • 1-2 tablespoons Olive Oil

  • 1 large onion cut into large pieces and separated

  • Garlic

  • Black Pepper

  • 3 cups water and Better than Bouillon Beef paste

  • 1 package Lipton Beefy Onion Soup mix mixed into Bouillon Beef mixture

  • Carrots (few handfuls of either mini carrots or chopped carrots)

  • Potatoes (I used two large russets since that is what we had, cut down middle and then cut in large chunks)

  • Brown Gravy mix or make gravy using the juices

Directions:

In the InstaPot :

* Add olive oil, warm up pot well then sear chuck roast on all sides, remove, season with black pepper to your liking and set aside.

Add onions and garlic to the IP and saute for 3-4 minutes

Place InstaPot grate over onions

Layer starting with chuck roast, then carrots, then potatoes

Pour the bouillon mixture into InstaPot on the side so as not to cover/drown the chuck roast

Seal IP and set on Manual, high for 60 minutes. Allow to naturally release pressure. While natural release is occurring make homemade or store bought gravy

We served this with side of green beans and rolls.