Creamy Taco Soup



  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 coves garlic, minced
  • 1 Tbs cumin
  • 1 tsp chili powder
  • 8 ounces cream cheese, softened
  • 2 – 10-ounce cans Ro-tel tomatoes, undrained (with green chilies)
  • 2 – 14.5-ounce cans beef broth
  • 1/2 cup heavy cream
  • salt to taste


In a large soup pot, brown the ground beef with the onion and garlic; drain. Add the spices and cook a couple minutes. Drop the cream cheese in bits into the meat. With the back of a big spoon, smash it into the meat until no bits of white remain. Stir in remaining ingredients and heat through.

Makes 8 cups



Christmas Tradition – Ham Biscuits



  • 3 cups (360 gm) Bisquick
  • 1-1/2 cups (9 oz pack) Thinly Sliced Ham
  • 4 cups Finely Shredded Sharp Cheddar Cheese
  • 1/2 cup Shredded Parmesan Cheese
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons dried Parsley
  • 2/3 cups Milk


Finely chop Ham.  Measure 360 gm Bisquick into a large mixing bowl.  Add cheese and ham, mixing well.  Mix in parsley.  Stir mustard and milk together in a separate bowl.  Add to dry ingredients, mixing until all ingredients are incorporated.  Use a 1 inch cookie scoop to place biscuits on a silicone lined cookie sheet.  Bake in a preheated 350 degree oven for 20 to 25 minutes.  (I took them out at 23 minutes).

Makes 64 small biscuits


Just Like Stuffed Baked Potatoes (Cauliflower Casserole)


16 ounce package frozen cauliflower
4 ounces cream cheese, softened
4 ounces sour cream
8 ounces cheddar cheese, shredded
4 green onions, chopped
1/4 teaspoon salt or to taste
1/4 teaspoon pepper
3 pieces bacon, chopped and fried until crisp
Paprika, optional


Cook the cauliflower until soft, about 8-10 minutes; drain very well and break up the florets a bit with a spoon.  Put in a greased 8″ x 8″ casserole. Mix in the cream cheese, cheddar, green onion, salt, pepper and bacon. Dust the top with paprika and chives, if desired. Bake at 350º for 20-40 minutes, until browned and bubbly.

Makes 6 servings


Taco Bake

Please visit Linda’s Low Carb Menus & Recipes  at Taco Bake for original recipe.

4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded (2 cups)

Put all of the crust ingredients in a large bowl and mix with a wooden spon until smooth. Grease a 9 x 13″ baking dish; spread the cheese mixture evenly over the bottom. Bake at 350 degrees, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

1 pound ground beef
3 teaspoons Taco Seasoning
1/4 cup tomato sauce
4 ounce can chopped green chiles
8 ounces cheddar cheese, shredded, 2 cups

Brown the hamburger; drain the fat. Stir in the seasoning, tomato sauce and chiles. Spread over the crust. Top with the cheese. Reduce the oven to 350ē and bake another 20 minutes or so until hot and bubbly. Serve with the toppings of your choice (add additional carbs).

Makes 8 servings
Can be frozen

Per Serving: 396 Calories; 31g Fat; 26g Protein; 3g Carbohydrate; trace Dietary Fiber; 3g Net Carbs


BEST Low Carb Pizza

I don’t have to miss pizza anymore!!  Yay!!   I’ve tried many low carb pizzas and this recipe from Fathead’s Tom Naughton is definitely my favorite: The Older Brother’s Oldest Son’s Faux Carb Pizza

Here’s my pizza following Tom’s recipe –

I could pick the pieces up and hold them just like traditional crust pizza.  Yes!

Low Carb Cheesie Crust Pizza

The Crust Ingredients:

  • 1-1/2 cups shredded mozzarella
  • ¾ cup almond flour
  • 2 tbs cream cheese
  • 1 egg
  • Garlic salt
  • Parchment paper and cookie sheet


  1. Put  mozzarella & cream cheese in a medium size  microwaveable bowl; Microwave for 1 min, stir and then another 30 sec, stir (very hot!)
  2. Stir in egg &  almond flour.
  3. Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds).
  4. Dock (poke rows of holes) with a fork to avoid bubbling.
  5. Sprinkle with garlic salt
  6. Put in 425 degree oven
  7. After about 8 minutes, check it and poke holes where any large bubbles may be.  Continue cooking for a total 12-14 min, or until slightly brown on top.

My crust looked like this before topping.  Please don’t judge my old beat up, burned up pan.  It’s heavy duty and works great.

I pre-cooked the sausage and veggies that I topped the pizza with.  It only stays in the oven long enough to heat and melt the cheese.   I added DelGrosso Fireworks sauce, mozzarella, sauteed onions, garlic and diced jalapenos, Italian sausage, pepperoni, fresh parsley (didn’t have basil *tear*).   I think that’s all.  Pop back in the oven to melt the cheese and enjoy!

Super-duper Delicious!!!




Roasted Butternut Squash Soup

My sis told me this might be the best Butternut Squash Soup she has ever tasted so I scribbled down how I prepared it.

These photos were not intended for public consumption, but I want to replicate this soup so I’m putting it out here.

Roasted Butternut Squash Soup

Roasted Butternut Squash and Onion


  • 2 packages pre-cut butternut squash (I was in a hurry)
  • 1/2 chopped sweet onion
  • 1 crushed garlic clove
  • 2 tablespoons Kerrygold butter
  • Homemade chicken broth (1 pint jar from the freezer)
  • 1/2 cup Organic heavy cream


  1. Place squash and onion in a bowl, pour a little olive oil on the mixture and stir to distribute the oil evenly.  Season with salt and pepper.  Place squash on a foil lined cookie sheet and bake in a 350 degree oven until soft (about 30 minutes).
  2. Saute crushed garlic in butter in your soup pan.  Add the cooked squash and onion.  Add the chicken broth.  Add some crushed dried basil.  Heat thoroughly.  Add some cream (maybe half a cup – I didn’t measure).  Use immersion blender to blend to a creamy smooth consistency.  Season to taste.

Best Crab Cakes and Remoulade Sauce

Terri’s Crab Cakes with Remoulade Sauce

I’ll be happy when I perfect Salmon Patties and Crab Cakes.  These were pretty good and I’m saving them here so I can make them again and again.  I’m pretty sure I can use the same recipe with Salmon and have a winner too.


  • 8 oz fresh lump crab
  • 1 egg
  • 2 tablespoons mayo
  • 1/2 to 1 teaspoon Annie’s Horseradish Mustard
  • 1/2 cup crushed pork rinds
  • Seasonings (I used Frontier Mexican Blend, cayenne & black pepper)
  • Hot sauce (a few dashes)
  • dash Worcestershire, dash Red Boat fish sauce
  • a couple of tablespoons chopped fresh cilantro
  • a few tablespoons chopped leek (or onion)
  • a few tablespoons chopped celery
  • Ghee for frying


  1. Crush pork rinds by putting them in a gallon size plastic bag and roll/crush with rolling pin.
  2. Chop leek and celery, saute lightly.
  3. Mix pork rinds and dry seasonings in a small bowl.
  4. In a large bowl, beat egg, add mayo, mustard, Worcestershire & Red Boat.  Stir well.
  5. Fold seasoned pork rinds, leeks & celery into egg mixture.  Fold in crab and cilantro.
  6. Makes 5 patties using a 1/3 cup measuring cup.
  7. Refrigerate patties on parchment paper for at least 1 hour. (this helps them hold together while cooking)
  8. Heat Ghee in a cast iron skillet.  Fry patties turning once.  Let first side get a nice golden brown to help hold together when turning.


Remoulade Sauce


  • 1 cup mayo
  • 2 tablespoons Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon hot sauce
  • 2 teaspoons whole-grain mustard
  • 2 cloves garlic, minced
  • 2 teaspoons capers, roughly chopped
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 tablespoon onion, finely chopped
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper

Mix all ingredients together.  Refrigerate.  Let sit for at least one hour.  Overnight is best.  This makes enough to have Remoulade all week.  Having on Fried Green Tomatoes tomorrow 🙂  And maybe Fried Eggplant another night.  I’ll be using crushed pork rinds to bread these too.  It works really well.

Pizza Mushrooms

Pizza! Or may as well be.

I wasn’t going to post this because I only snapped one quick photo for myself and it certainly does not do these little wonders justice.  But after tasting these, and then the hubs telling me that I MUST make them again, I decided to make you suffer from my less than desirable photography.  One, so I won’t forget and two so my Keto buddies will have access to this recipe.  If you have a hankering for pizza but don’t want the dough, these will save the day.


  • white button mushrooms
  • cream cheese
  • pesto
  • pepperoni
  • grated cheese (whatever kind you like – I had cheddar and Parmesan on hand)
  • Marinara or Pizza Sauce

Tip:  Make pesto when basil is fresh and in season, freeze in mini cupcake paper liners for quick and easy use year round!


  1. Wash mushrooms, remove stems.
  2. Dice some of the pepperoni into small pieces, reserve enough whole pieces to top mushrooms
  3. Combine softened cream cheese and pesto.  Stir in diced pepperoni.
  4. Fill mushrooms with cream cheese mixture
  5. Top each mushroom with a pepperoni and Marinara
  6. Bake at 350 degrees for about 30 minutes or until the mushrooms are done
  7. Remove from oven, top with cheese, place back in oven until cheese is melted


Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas

I believe I say everything is a favorite here, and it is, that’s why I post it.  But this dish has to be my all time fav!  First of all I have a thing for poblano peppers.  I love them in quiche, stuffed, chili rellenos, you name it – I want it.  Also I try to use the freshest, high quality ingredients and that is always the makings for a delicious dish.  I started with a pastured chicken from Peaceful Pastures Farms in Zephyrhills purchased at the Fresh Market at Wiregrass.  I roasted the chicken, cooled and diced into small pieces.  This entree only takes about 1-1/2 to 2 cups of chicken.  I’m still considering what to do with the rest.  Perhaps some chicken salad?  I’ll be using the Savory Low Carb Crepes I made last week.

enchilada ingredients1


  • 10 Low Carb Crepes (recipe link Savory Low Carb Crepes)
  • 1-1/2 cups of diced, cooked chicken (I didn’t really measure, just used enough to fill crepes)
  • 8 ounces Mexican Blend cheese (shredded)
  • 3 green onions (sliced and set aside)
  • 1 large poblano (diced and sauteed in butter)
  • 8 ounces tomatillo Salsa
  • 1/2 cup sour cream


Place a small amount of chicken and cheese on a crepe, season, roll up and place in casserole dish.  Repeat until all the crepes are used.  Save some of the cheese for topping.

Mix salsa, sour cream and chilies in a separate bowl.  Pour on top of crepes.  Top with remaining cheese and green onions.

Bake at 350 degrees for 20 to 30 minutes until bubbly.

Such cheesy goodness!

Savory Low Carb Crepes

Savory Low Carb Crepes

Sometime back in the late ’70’s my grandparents indulged my Christmas wish for a crepe maker.  I’ve been using my trusty Creperie ever since for our traditional Christmas morning cheese blintzes.  I’m pulling this baby out more than once a year after discovering this low carb version of crepes.  These crepes make the best Green Chile Enchiladas ever!  Enchilada recipe coming soon.

Circa 1976 Crepe Maker…still going after all these years!


  • 3 oz organic regular cream cheese (softened)
  • 5 eggs
  • 2 Tbs coconut flour
  • 1 Tbs almond flour
  • Salt and pepper to taste


  1. In a food processor or blender, blend cream cheese until smooth.  Add eggs one at a time blending as you go.  Add coconut flour and almond flour, blend, scrape down the sides and blend again.
  2. Pour batter into a shallow pie plate.  Preheat crepe maker.  Dip crepe maker lightly into batter.  It takes a little practice to get the right amount of batter on the crepe maker.  The first one never seems to turn out…even with traditional flour crepes.  Cook until sides turn a little crispy and middle is done.  Doesn’t take very long – but I’ve never actually timed it.  I always have a spatula handy to loosen the edges while the center cooks.  Turn cooked crepe onto a plate and continue loading crepe maker with batter and cooking, stacking the crepes as you go.
  3. Fill or top with your favorite things!

Makes 11 crepes

1 crepe = 69 calories, 5 g fat, 1 g carbs, 1 g fiber, 4 g protein, 1 g sugar

I looked on Amazon to see if they still make the Oster Creperie.  Not that I thought they would after so many years.  But I did find this one:  CucinaPro Cordless Crepe Maker

Update:  The last couple of times I tried making these, my crepe maker seemed like it was too hot (there is no adjustment) and the batter would not hold to the pan.  I was forced to try making them in my 8″ non stick skillet.  This worked pretty well by oiling the pan, adding about 1-1/2 tablespoons of batter, swirling the batter to cover the pan, cooking for a minute and flipping once cooked enough to do so.  They weren’t as thin as making on the crepe pan, but worked just fine.

Happy cooking!