This KETO Taco Skillet is everything you love about tacos but KETO friendly and cooked in one skillet!
I love creating recipes like this because there’s so many ways you can customize it to what you love. I used lean ground beef but you can use ground chicken or even turkey. For the veggies, you can easily switch any of them out like mushrooms instead of zucchini. The options are endless!
1 pound lean ground beef
1 large yellow onion, diced
1 bell pepper, diced
1 can diced tomatoes with green chilis
2 large zucchini, chopped
taco seasoning packet
1 ½ cup shredded cheddar and jack cheese
Cilantro, to garnish
Preheat the oven to 350 degrees F.
In a large pan, crumble and brown ground beef.
Drain excess fat, wipe skillet clean and set meat aside.
Add zucchini and cook for 2 minutes.
Add onions, garlic and peppers, and cook until through.
Add the taco seasoning, and stir in one tablespoon water to evenly coat mixture (the liquid from the tomatoes will help).
Add the canned tomatoes with the juices and stir.
Cover with shredded cheese and place in the oven until the cheese is melted and bubbling.
Sprinkle with cilantro.
Serve alone, over a bed of lettuce, rice, or in a taco or burrito.
Loaded baked potato soup is prime comfort food, but it’s also loaded with calories. My lightened-up version swaps the potatoes for cauliflower while keeping all of the comforting appeal. Roasting the cauliflower takes this soup to the next level. Topped with all your favorite fixings, there’s nothing potato soup can do that this soup can’t.
Divide cauliflower between two large baking sheets. Drizzle each baking sheet with a tablespoon of olive oil and season with salt and pepper. Toss to combine and scatter 4 thyme sprigs on top.
Bake until cauliflower is golden and tender, about 20 minutes.
In a large pot (or dutch oven) over medium heat, cook bacon until crispy, about 8 minutes. Drain cooked bacon slices on a paper towel-lined plate, reserving fat in the pot, then chop bacon into small pieces.
Add onion and celery to bacon fat and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant, another minute, then pour in wine. Cook until wine has mostly reduced down, about 2 minutes.
Add roasted cauliflower to the pot and pour over chicken broth. Add bay leaf, all seasonings and remaining thyme sprigs. Bring mixture to a boil, reduce heat, and simmer until the cauliflower is falling apart, about 20 minutes.
Remove bay leaf and thyme sprigs from soup. Let the mixture cool slightly then carefully pour it into a blender. Cover that center opening with a towel, holding your hand over the towel, and process the soup mixture on low at first (gradually increasing the speed) until completely smooth, 1 to 2 minutes.
Pour the smooth soup back into the Dutch oven on the stovetop.
Whisk in the heavy cream and sour cream.
Set it over medium heat to let it warm through, about 5 minutes. Taste and adjust seasonings, adding more salt and pepper, if needed
Serve warm with cheddar, chopped bacon, and chives.
This Cod with White Wine Saffron Sauce is truly an incredible dish! It sounds fancy, but you can make this dish in under an hour. Saffron is a favorite of mine. I will admit that it is kind of expensive, but a little goes a long way and it is delicious!
What is saffron?
You know I love reading the history of the food I make so when I started my research on Saffron, I was amazed! Saffron is one of the most precious spices in the world. The threadlike red stigmas and the yellow color they impart are quite literally the stuff of legend
Each flower produces only three threads (stigmas) of saffron, and it blooms for only one week each year. The saffron must be harvested—by hand!—in the mid-morning, when the flowers are still closed in order to protect the delicate stigmas inside. It takes about 1,000 flowers to produce just one ounce of saffron. That’s why it’s a little pricey!
The deep reddish threads (stigma) of the crocus turn a deep yellow when they come in contact with liquid. Saffron is used mainly in Persian and Mediterranean cuisine. You can’t possibly make a paella without saffron.
Interesting & Fun Facts
In ancient Egypt it was used as a perfume dye and medicine. It also had a religious use: saffron cakes were used as offerings to the gods. In ancient Mesopotamia, saffron was used as both an aromatic and an aphrodisiac. According to Greek mythology, the god Hermes accidentally struck his friend Croco lethally wounding him. In the spot where blood dripped, Hermes touched his sword and flowers began to grow. These flowers were, well… crocuses! Another reference in Greek mythology has Zeus sleeping on a bed of saffron. It was also thrown on the beds of newlyweds in Ancient Rome (Remember saffron’s aphrodisiac use in ancient Mesopotamia?) LOL.
I really think you will enjoy this dish, the combination of flavors is absolutely amazing! It makes for a beautiful dish on a special occasion or a regular weeknight dinner! I served it on Christmas Eve with homemade pasta. And on a weeknight, over a bed of sautéed garlic spinach!
Now for the wine pairing?
Scout & Cellar 2019 GALLIVANT ROSÉ, it is 35% Syrah, 65% Zinfandel. Lively and refreshing with strawberry, red cherry and fresh melon balanced by limestone on a dry, well-textured frame with a clean finish. For this rosé, grapes were hand-picked from 30-year-old vines. The juice began fermentation in temperature-controlled stainless steel tanks and finished in neutral French Oak barrels. The wine then aged for 3 months in stainless steel before bottling, unfined and lightly filtered.
1 lb cod fillet
2 tbsp extra virgin Spanish olive oil
½ small onion, diced
3 shallots, diced
4 garlic cloves, minced
1 small red habanero, diced
1 medium size red bell pepper, cut into strips
1 tsp saffron threads
1 teaspoon lemon zest
½ cup white wine
1 cup chicken broth
1 tablespoon tomato paste
Salt & pepper to taste
Fresh chives, optional
Cut the cod fillet into 3 or 4 evenly sized pieces and season them with salt and black pepper.
Heat a large pan over a medium-high heat and add 2 tablespoons of extra virgin olive oil,
Add the onions and cook until translucent.
Add the garlic and shallots, sauté for 3 minutes.
Add red pepper and habanero, sauté for 3 minutes.
Add lemon zest and saffron threads, stir to coat the sauteed vegetables.
After mixing it all together add 1/2 cup of white wine and broth, give it a gentle mix.
Once the wine/broth comes to a boil add the tomato paste and stir to combine.
Place the cod fillets into the pan and place a lid on the pan, 4 minutes later remove the lid and flip the cod fillets and place the lid back on the pan.
After another 3-4 minutes remove the pan from the heat, add the cod fillets to a dish and spoon the white wine saffron sauce over the fillets.
This Honey Orange Glazed Grouper is a citrusy sweet recipe that I guarantee you’ll have on repeat. A quick and delicious dinner that will be on the table in no time! Perfect for a healthy lunch, weeknight dinner or a dinner party! To make this easy fish dinner you need less than 30 minutes, isn’t it great?
And it keeps getting better and better! You can use this sauce for just about anything from fish, shrimp, chicken or as a salad dressing. It’s very versatile and delicious!
I love experimenting with new marinades and sauces. And really love using orange marmalade in my homemade salad dressings so I figured it would be great in this recipe. The outcome? Amazingly delicious! You’ll want to drizzle the sauce on all your side dishes too. So I recommend pouring about ¼ cup of the prepaped sauce into a separate bowl and save for the table.
What to serve with this dish?
Cold Zucchini noodle salad or steamed Broccoli, pan fried Asparagus.
Want a starch? Couscous or rice are also great choices, but anything will do as long as you like it.
Grab a bottle of Scout and Cellar 2019 FIELDHOUSE WHITE BLEND and you have yourself one delicious meal! The taste? Under ripe peach, under ripe apricot and white flowers with refreshing acidity that hangs on so the wine finishes clean; as the wine warms, notes of pear and honey emerge.
I covered my broiler pan with foil then sprayed it with non-stick Olive oil spray, which is a real clean up saver. The honey makes the grouper crispy and crackly and tastes like heaven, but makes cleaning up no fun. What good is a quick dinner if you are scrubbing the pan all night, right?
1 pound grouper fillets
2 tablespoon honey
1 tablespoon orange marmalade
1 tablespoon freshly squeezed Orange Juice
¾ teaspoon Dijon mustard
1 teaspoon light soy sauce
½ teaspoon Red Pepper Flakes
2 teaspoon orange zest
2 teaspoon dried parsley
Combine all ingredients except grouper, mixing well.
Season filets with salt and pepper on both sides.
Place fillets on an oiled broiler pan and brush fillets with honey glaze to cover.
Broil or 4 to 5 minutes, until lightly browned. Flip fillets, brush with honey glaze and broil for an additional 2 minutes, then brush with honey glaze and broil for additional 1-2 minutes, or until the fish flakes easily.
*Don’t have a broiler pan? No worries! You can use a baking sheet. Don’t forget to cover it with foil and oil it for easy clean up!