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.
This Keto friendly meal takes only a few minutes of prep time and comes together in less than 30 minutes, start to finish. It’s the perfect low carb dinner for those hectic weeknights or even a gourmet weekend! Bonus points that it’s an one pan meal, so clean up is a snap.
I recommend getting a good piece of fresh wild caught salmon if you can. Frozen filets are fine too but they do tend to release that funny white liquid when they are cooked. It won’t affect the taste of your dinner, it just doesn’t look as pretty. I also recommend getting filets that are at least an inch in thickness, so that they cook more evenly and stay juicy and tender.
I served my salmon over sauteed zucchini noodles to keep it low carb but you can always serve it over the pasta or rice.
1 tbsp. extra-virgin olive oil
4 (4-oz.) fillets salmon (preferably wild)
2 tsp. Tony’s Chachere’s Cajun seasoning, divided
Freshly ground black pepper
2 tbsp. butter
3 cloves garlic, minced
1/3 c. low-sodium chicken or vegetable broth
Juice of 1 lemon
1 tbsp. honey
1 tbsp. freshly chopped parsley, plus more for garnish
2 tbsp. freshly grated Parmesan
Lemon slices, for serving
In a large skillet over medium-high heat, heat oil. Season salmon with 1 teaspoon Cajun seasoning and pepper, then add to the skillet skin-side up.
Cook salmon until deeply golden, about 6 minutes, then flip and cook 2 minutes more.
Transfer to a plate.
Add butter and garlic to the skillet.
When butter has melted, stir in broth, lemon juice, honey, remaining teaspoon Cajun seasoning, parsley, and Parmesan. Bring mixture to a simmer.
Reduce heat to medium and add salmon back to skillet.
Simmer until sauce has reduced and salmon is cooked through, 3 to 4 minutes more.
This is slow-cooked in a root beer broth and is great with mashed sweet potatoes.
When it comes to short ribs, the secret is all in the sauce! We love beef short ribs so I am always trying to think of a new way to cook them.
Each month, Bern’s Steakhouse in Tampa features a new beef short rib recipe on their seasonal menu. I’m very lucky that I get to visit Bern’s often and I always have to try their seasonal beef short ribs. One month, they had Coca-Cola short ribs and they were delicious! So I thought why not recreate this recipe but use Root beer instead! This creative twist really enhances the meatiness of the ribs with a concentrated sweet and savory combination full of flavor. Of course the meat falls off the bone and goes perfectly with mashed sweet potatoes.
4 1/2 pounds short ribs, cut into 4-inch pieces
Coarse salt and ground pepper
3 tablespoons olive oil, plus more as needed
2 medium yellow onions, cut into 1-inch wedges
3 large celery stalks, cut into 1 1/2-inch pieces
2 small carrots, cut into 1 1/2-inch pieces
1 head garlic, sliced in half crosswise
10 sprigs thyme
2 bay leaves
1 sprig rosemary
1/2 teaspoon ground cumin
2 whole star anise
3 cups low-sodium beef broth
2 cups good-quality root beer
Preheat the oven to 275 degrees. Season ribs generously with salt and pepper. In an 8-quart Dutch oven or heavy pot, heat oil on high. In batches, brown ribs on all sides, about 20 minutes total. If oil gets too dark during browning, pour off and add more oil (do not wipe pot clean). Transfer ribs to a plate and pour off all but 2 tablespoons of fat from the pot.
Add onions, celery, carrots, garlic, thyme, bay leaves, rosemary, cumin, and star anise. Cook, scraping up any browned bits, until onions soften, 5 minutes. Return ribs to pot and add broth and root beer. Bring to a rapid simmer, cover, and place the pot in the oven.
Cook until meat can be easily pierced with the tip of a paring knife, about 3 hours.
With a slotted spoon, transfer ribs to a large straight-sided skillet.
Skim off and discard any fat from cooking liquid. Strain through a fine-mesh sieve into skillet; discard solids. Boil over medium-high until liquid is reduced by half, about 20 minutes. Continue to cook, spooning liquid over meat occasionally, until ribs are glazed and sauce is thickened, 5 to 7 minutes. Season with salt and pepper.
Brian and I love cooking Julia Child’s recipes. Her recipes are simple and easy to follow with fresh ingredients! One of our favorites is her Chicken Cordon Bleu. We actually just made it for his mom for dinner!
This Chicken Cordon Bleu is delicious with layers of tender chicken, Gruyère cheese, prosciutto, ham, and mornay sauce! It’s a dinner you will dream about!
Seriously stop what you’re doing right now, and grab what you need to make this amazingly delicious chicken cordon bleu!. Not only will this easy chicken recipe make everyone come running for dinner, but it will also leave them wanting seconds or even thirds.
While I love all parts of chicken cordon bleu, I’ll have to say, the mornay sauce is to die for! Mornay sauce is a classic béchamel sauce (one of the five French mother sauces) enriched with cheese and Parmesan. Trust me you will want to make this sauce to spoon over just about anything. And you easily switch out the cheeses to whatever your heart desires!
Grab a glass of Scout and Cellar Gallivant Chardonnay and let’s go have some fun in the kitchen! Like Julia says ““The more you know, the more you can create. There’s no end to imagination in the kitchen.”
2 skinless boneless chicken thighs
2 ounces thinly sliced prosciutto
2 ounces thinly sliced Black Forest Ham
4 ounces Gruyère cheese
1/4 cup all-purpose flour
1 large egg
1 1/2 cups dry bread crumbs
Vegetable oil, for frying
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/4 teaspoon salt
Salt and Pepper
1/4 cup coarsely grated Swiss cheese
1/4 cup finely grated parmesan cheese
Salt and Pepper
Pinch of nutmeg
Pinch of cayenne pepper (optional)
2 tablespoons butter (optional)
Wash the chicken and pat dry. Place the chicken on a sheet of waxed paper or plastic wrap. Cover them with a second sheet of paper or wrap and, with a flat (not textured) mallet, lightly beat them until flattened to a uniform thinness of less than 1/4 inch. Set aside.
Preheat oven to 315F.
Grab three bowls… Beat egg into one bowl. Spread the crumbs on a second bowl.
Spread the flour in the third bowl.
Lay the chicken pieces on a flat work surface skinned side down. Lightly spread the inside of each thigh with a little mustard (don’t use too much or the mustard will overpower the other flavors).
Stack one slide of prosciutto, then 2 slices of cheese and a slice of ham in the center of each. Roll the thigh, making sure that the filling is completely encased.
Roll the chicken first in the flour, shake off the excess, and dip each thigh in the egg, allowing the excess to flow back into the bowl.
Lay it in the crumbs. Roll it, patting the crumbs into all sides. When the piece is coated, lay it on a clean, dry plate and repeat until all the pieces are breaded. Set aside for at least half an hour to allow the breading to set.
Fill a deep Dutch oven or frying pan, with enough oil to come halfway up the sides. Over medium-high heat, bring the oil to 375°F (hot but not smoking). Add the chicken and fry until golden brown, place on a sheet pan and palace in the oven until thighs reach an internal temperature of 165F.
In a small saucepan, heat to just a boil, while stirring, the 2 cups of milk and 1/4 teaspoon of salt. Remove from heat and set aside.
Melt 2 tablespoons of butter in a saucepan, over low heat. Blend in the flour and cook slowly, stirring continuously until “the butter and flour froth together for 2 minutes without coloring,” thus creating a roux. (Julka tip!)
Remove from heat. As soon as it stops bubbling, pour in your hot milk all at once. Immediately start beating with a whisk. Make sure you gather all of the roux from the sides, bottom and edges of the pan.
Return to a low heat and stir until the sauce comes to a boil. Boil and stir for 1 minute.
Remove from heat and beat in salt and pepper to taste.
Beat in the cheese until they have melted and are well blended into the sauce.
Season with nutmeg, cayenne and salt and pepper. Stir in the butter until melted and blended.
Julia Child is one of our biggest cooking icons of all time- the Queen of French Cuisine. Julia Child was a beloved American icon who pioneered an entire genre of cooking shows and taught a generation of food lovers that cooking can be easy and enjoyable.
Still to this day, I love watching her cooking shows and reading her cookbooks. She helped me realize it is okay to make mistakes in the kitchen, that is what makes cooking fun! She lived fearlessly and fully until she passed at 91 years old.
Here are a few of my favorite Julia quotes
“This is my invariable advice to people: Learn how to cook—try new recipes, learn from your mistakes, be fearless and above all have fun.”
“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”
“The only time to eat diet food is while you’re waiting for the steak to cook.”
“People who love to eat are always the best people.”
“The more you know, the more you can create. There’s no end to imagination in the kitchen.”
Julia Child’s Beef Bourguignon is a world wide loved classic for a reason. Tender fall apart chunks of beef simmered in a rich red wine gravy
This InstantPot recipe is inspired by her famous Beef Bourguignon recipe.
2 pounds beef – beef chuck, round eye or ribeye
8 ounces Baby Bella mushrooms – 1 package
1 large carrot – chopped thick
4 large garlic cloves – minced
1 medium red onion – diced
1 medium yellow onion – diced
1 tbsp. fresh thyme
2 tbsp. tomato paste
1 cup beef broth
1 cup red wine – Cabernet Sauvignon
¼ cup cognac
5 tbsp. butter
5 tbsp. flour
2 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
⅛ tsp. smoked paprika
½ tsp. garlic powder
⅛ tsp. cayenne pepper
Chop baby Bella mushrooms in half and set aside. Chop carrot into pieces that are 1 – 2 inches thick, then slice each piece in half and set aside.
Mince 4 garlic cloves and chop a tbsp. of thyme, and set aside.
Chop onions into chunky pieces and set aside.
Cube the beef into large, 2 inch cubes (if your meat is that thick). You want the cubes to be nice and chunky.
Set the Instant Pot to “Sauté” on “High.”
Add 2 tbsp. of butter to the pot and coat the bottom. Place the mushrooms cut-face down. Allow them to brown for 6-8 minutes. Once done, carefully remove them from the pot, and set aside.
Add 1 tbsp. of butter to the pot and add the carrots. Place them flat-side down so they can brown. Just like the mushrooms, allow them to brown on 1 side then remove them from the pot.
Add the onions cut-side down, and allow them to brown for only 5 minutes.
Add the garlic and thyme to the pot. Stir gently so you don’t break the onions apart too much, and allow to sauté until thoroughly cooked. Remove from the pot and set aside.
In a mixing bowl, toss meat chunks with 2 tbsp. of flour, 1 tsp. of salt and 1 tsp. of pepper until each chunk is thoroughly coated.
Add 1 tbsp. of butter to the pot, allow it to coat the bottom, then add the beef. Brown for 5 minutes, then flip and brown on the other side for 5 more minutes. You may want to do this process in 2 batches if each piece doesn’t sit nicely without overlapping others in the pot.
Once done, press “Cancel” to stop the Sauté and pour in ¼ cup cognac to deglaze the pan, scraping up all the yumminess on the pot under the meat.
In a bowl mix together 1 cup beef broth with 2 tbsp. tomato paste, 2 tbsp. Worcestershire sauce, 1 tsp. salt, 1 tsp. pepper, ⅛ tsp. smoked paprika, ½ tsp. garlic powder and ⅛ tsp. cayenne pepper.
Add beef broth mixture with 1 cup of wine to the Instant Pot. Add veggiesto the pot and give them a gentle stir. Place the lid of the pot on and lock it in place. Set the Instant pot to “Pressure Cook” for 20 minutes on “High.”
Carefully release the pressure by engaging the pressure valve. While it depressurizes, mix 3 tbsp. flour in ¼ cup of water. When the pot is finished depressurizing, you’ll add this to thicken your stew.
Lift the lid and mix in the flour liquid and give it all a good stir. Give it a taste and see if it could use more salt or pepper.
Here’s a super easy pasta dish with a creamy sun-dried tomato sauce loaded with garlic, mozzarella & parmesan cheese! You can add in your favorite meats and/or veggies – the possibilities are endless.
Did you know?
Italians originally dried tomatoes on their ceramic rooftops. And it’s thought that the technique may even date as far back 700 AD when Aztecs would salt and dry tomatoes in the sun to preserve their freshness. Well, whoever started this process, I am beyond grateful. I seriously rather eat Sun-dried tomatoes than raisins any day! Not only are they delicious in pasta dishes, they are a great snack too!
This recipe pairs great with Scout & Cellar…
Fiddleneck Sauvignon Blanc, pairs very nicely with this rich, creamy sauce.
Che Fico Pinot Grigio is another great match – With bright acidity and notes of citrus, it’ll pair well.
4 ounce sun-dried tomatoes – not in oil
2 tablespoons Olive Oil
5 garlic cloves, chopped
1 cup chicken broth
1 cup half and half
1 teaspoon red pepper flakes
½ teaspoon Italian seasoning
¼ Parmesan cheese, freshly grated plus more for serving
¼ cup Mozzarella cheese, shredded
Salt & Pepper to taste
8 oz. box of Angel Hair pasta
Cook pasta according to package instructions, until al dente. Drain, reserving some pasta water and set aside- about 1/2 cup.
While pasta cooks, saute garlic, and chopped sun-dried tomatoes in a large skillet with 2 tablespoons of olive oil.
Saute for 1 minute until fragrant.
Sprinkle with a pinch of salt, Italian seasoning, crushed red pepper and cook on medium heat for 2 minutes more.
Add Parmesan cheese and Mozzarella cheese, half and half and chicken broth to the skillet and bring to a simmer.
Remove the sauce from the heat. Stir in reserved pasta water and cooked pasta, coating the pasta in the sauce.
Adjust seasoning, sprinkle with parmesan, and more crushed red pepper if desired.
These easy chicken enchiladas are stuffed with shredded chicken and cheese, topped with homemade enchilada sauce, and CHEESE! They’re baked until the cheese is deliciously melted, the sauce bubbly and the tortillas are slightly crispy.
I love transforming leftover rotisserie chicken into new recipes especially these enchiladas! You can totally use chicken breast, but grabbing a rotisserie chicken from the supermarket will save you a lot of time. Ultimately, you won’t be able to tell the difference, thanks to the flavor and moisture you’ll add when you toss together the filling.
Seriously the homemade enchilada sauce really makes it outstanding, so don’t skip that step!
You can assemble the enchiladas a day in advance or freeze for future baking — just be sure to bring it to room temperature before baking. You’ll know it’s done when the sauce is bubbling, the cheese is melted, and the ends of the tortillas are nice and crisp.
As for serving, sprinkle with sliced black olives, chopped fresh cilantro and a dollop of sour cream are just about all this easy casserole needs.
2 tablespoons olive oil
2 tablespoons all-purpose flour
4 tablespoons chili powder
½ teaspoon red pepper flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
2 cups chicken stock
2 tablespoons olive oil
1 rotisserie chicken or 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
1 small white onion, diced
1 (4-ounce) can diced green chiles
Salt and freshly-cracked black pepper
8 large corn or flour tortillas
3 cups Mexican-blend shredded cheese
Optional Toppings: Black Olives, Chopped Cilantro and Sour cream
Preheat the oven to 350°F.
Prepare your enchilada sauce.
Heat oil in a small saucepan over medium-high heat.
Add flour and whisk together over the heat for one minute.
Stir in the remaining seasonings (chili powder through oregano).
Then gradually add in the stock, whisking constantly to remove lumps.
Reduce heat and simmer 10-15 minutes until slightly thickened.
Remove pan from heat and set aside.
Prepare the chicken.
In a large sauté pan, heat oil over medium-high heat.
Add onion and sauté for 3 minutes, stirring occasionally.
Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.
If using already cooked rotisserie chicken, cook until heated through and covered in spices.
Remove pan from heat and set aside.
To assemble the enchiladas
Set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese.
Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.
Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese.
Roll up the tortilla and place in a greased 9 x 13-inch baking dish.
Assemble the remaining enchiladas.
Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
Bake the enchiladas
Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.
Remove the pan from the oven and serve the enchiladas.
Perfect for weekend OR weeknight cooking, this is one chicken recipe you will make time and time again. This Chicken Marsala recipe is equally as good as what you’ll get at an Italian restaurant so it’s the perfect thing to make on your own, and of course a great dish to serve to guests. It’s a classic dish that does not disappoint!
It’s no wonder it’s one of the most ordered chicken dishes in restaurants! Made with golden, crispy, pan-fried chicken, crispy prosciutto, a mushroom-filled creamy Marsala wine sauce and a good kick of garlic, this Chicken Marsala recipe is next-level!
So let’s talk about wine pairings. You don’t want to go too big with this dish. A big red like a Cabernet will overwhelm not only the chicken, but the subtle sweetness of the Marsala sauce. You’re better off going with a full bodied white like Scout & Cellar Clean-Crafted™ Chardonnay, or Pinot Gris. Not a white wine fan? Go for a light to medium bodied red like Pinot Noir.
So there you have it, my easy and delicious Chicken Marsala recipe, and the wines that I recommend with it. Crack open a bottle of something awesome, and get cooking.
For the chicken:
1 cup all-purpose flour, divided
1 teaspoon kosher salt and freshly grounded pepper
4 boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
2 tablespoons unsalted butter
For the Marsala sauce:
2 tablespoons unsalted butter, as needed
4 ounces prosciutto, thinly sliced and diced
8 ounces mushrooms, quartered
3 small shallots chopped
3 cloves garlic, minced
3/4 cup dry Marsala wine
3/4 cup low-sodium chicken broth
1 teaspoon freshly ground pepper
1/4 cup heavy cream
flat leaf parsley
Arrange a rack in the middle of the oven and heat to 200°F.
Mix the flour and salt in a small bowl and set aside.
Pound the chicken thin. Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness.
Set the flattened chicken breast aside and repeat with the remaining breasts.
Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.
Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering.
Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side.
Remove the browned chicken to a baking dish or rimmed baking sheet. Repeat with the remaining 2 chicken breasts.
Cover the chicken with aluminum foil and place in the oven to keep warm.
Keep the heat on medium-high. If there isn’t grease left from frying the chicken, add up to 2 tablespoons more butter to the pan. Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat
Add the mushrooms and cook until their juices start to release, about 3 minutes.
Add the shallots and garlic and cook until fragrant, about 1 minute.
Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.
Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.
Plate the chicken, then top it with the mushrooms and sauce, and garnish with chopped parsley. Viola, fini!
That was easy huh!? Why go to an Italian restaurant and pay $15-20 when it’s so easy to do at home?