We all need a quick and easy meal like this one in our arsenal. And everyone likely has a pantry and freezer with the ingredient staples on hand. Easy Crustless Taco Pie is not only delicious but gluten-free, low carb and keto-friendly. And did I mention this taco pie is kid-friendly, too? A win-win in my book of tricks.
There’s nothing special that you need. Ground beef or ground turkey, eggs, cheddar cheese, taco seasoning are the staples here.
Serve with a dollop of full-fat sour cream (keto-friendly), guacamole, spicy salsa and a simple shredded lettuce salad on the side with diced tomatoes.
Here’s a tip! I like to buy ground beef in multi-pound packages from a big box store. The meat is usually leaner, 85-15% fat and I find it is cheaper per pound than buying ground meat in the grocery. When you make this recipe, why not brown 2-3 pounds at a time. Then separate the cooked meat into equal portions, load a freezer bag or two and store in the freezer. You’ll have cooked ground meat at the ready for another recipe Sloppy Joe’s or quick meat spaghetti sauce or tacos. Looking for even leaner meat? Use ground turkey instead. I’ve found ground turkey may be substituted for ground beef in most recipes.
I had to share this recipe if only to show the beautiful rise from the eggs. Yes, the dish deflates a little while it cools. But look! Isn’t it pretty out of the oven?
You’re happy! Your kids are happy! Everyone’s happy!
Quick and Easy, Crustless Taco Pie - Gluten Free & Low Carb!
We all need a quick, simple, and easy meal like this one in our arsenal. And everyone likely has a pantry and freezer with the ingredient staples on hand. Quick and Easy Crustless Taco Pie is not only delicious but gluten-free and low carb. And did I mention kid friendly? A win-win in my book of tricks.
Recipe type: Quick Dinner
Taco Seasoning Make your own (below) or use a package of taco seasoning from the store.
In a small bowl combine:
2 Tablespoons chili powder
1 Tablespoon paprika
1 Tablespoon kosher salt
1 Tablespoon ground black pepper
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 Mexican oregano
¼ - ½ cayenne pepper, if desired
You'll have leftover Taco Seasoning. Place the remainder in a glass jar with a tight-fitting lid and store for another recipe.
For Meat Filling
1 pound ground beef or turkey
1 medium onion, diced
2 cloves garlic, minced
3 Tablespoons taco seasoning, above
6 large eggs
1 cup heavy cream or half-n-half
4-6 oz shredded cheddar cheese, or Monterey Jack, or Monterey Pepper Jack depending on your pepper heat
Taco Pie Assembly
Preheat oven to 350F degrees.
Spray 9" pie dish with cooking spray. Set aside.
In a 12" skillet, brown ground meat over medium-high heat until cooked through and no pink is showing.
Add diced onion and minced garlic. Saute for 1 minute.
Add 3 Tablespoons (or one package) of taco seasoning to the browned meat. Continue to cook for 2 minutes until the mix becomes fragrant.
Spread the meat filling into the prepared pie dish.
In a large bowl, whisk the eggs, cream or half-n-half. Pour slowly over meat mixture in the pie pan.
Sprinkle with shredded cheese. Bake for 30 minutes or until the center has nicely risen and begins to brown. 30-40 minutes.
Remove taco pie to a cooling rack for 5 minutes. Cut into wedges and serve with accompaniments, if desired.
The cure for wet, wintery blues: Buttery Buttermilk Biscuits and Creamy Sausage Gravy!
We’re still having some lingering wet winter weather here in central-Indiana even after Punxsutawney Phil did not see his shadow this year which forecasts an early Spring. Officially, Spring is just 11 days off and 10 days until the official vernal equinox on March 20th. FYI: Did you know that the Vernal Equinox always falls on March 19, 20, and 21? I did not – thanks Old Farmer’s Almanac.
This is a roundabout way of saying that I enjoy making and eating biscuits and sausage gravy when it’s chilly outside. There’s nothing like the smell of freshly baked biscuits coming out of the oven on a cold morning just waiting to be smothered with creamy sausage gravy. It’s a fabulous way to start a wintery day. Or any other day, for that matter. Biscuits and sausage gravy is also a great hangover food. Served with crispy hash brown potatoes and/or fried or scrambled eggs, you’ll have your mojo back in a hurry. And don’t forget the hot sauce. I like the Tobasco® brand’s green jalapeno sauce. It’s milder than their other sauces and I enjoy its flavor on this dish, an omelet, or plain old scrambled eggs with cheese.
Recently on Pinterest, I noticed several posts for Joanna Gaines’ biscuit recipe from her new cookbook “Magnolia Table, A Collection of Recipes for Gathering.” One blogger testified that these were the highest rising, tenderest, fluffiest, and buttery biscuits she’s ever made. No wonder – the recipe calls for self-rising flour, and baking powder, and baking soda. And eggs – have not seen that before. Ever in search of a biscuit that rivals my tried-and-true Fannie Farmer’s recipe, I just had to try it out.
Right off the bat, I halved the recipe. The original makes 20 or so. Breakfast was just the two of us and I figured we could wolf down six and nibble on the rest throughout the day. Auggie, our beloved four-legged biscuit eater, loves the leftovers, too.
My biscuits didn’t rise evenly. I had one that towered above the rest. I figured this was the anticipated rise. They are large biscuits. I cut them with a 2 3/4″ biscuit cutter. I’ll probably use a smaller one in the future. (Hint: If you need to stretch the recipe to serve one or two more guests, a smaller cutter will add 2-4 more biscuits to the yield.)
Instructions said to place the unbaked rounds next to each other. I think if I’d spread them apart they would have risen better. Other than that, the finished product was as promised. Joanna’s biscuits sported a crispy outside crust and a lovely fluffy inside and a rich buttery flavor. Richard and I were very happy biscuit eaters! Made full-sized, these would be fabulous made into a breakfast sandwich.
Creamy Sausage Gravy
There are two recipes for sausage gravy on my blog. This one and my first one simply titled simply “Buttermilk Biscuits and Gravy.” Another family favorite but the gravy turned out a little thin. So, this time I bulked up the mixture with one pound of sage seasoned breakfast pork sausage, 1/4 cup flour, and 2 cups whole milk – I halved the gravy recipe. Ah, that’s better. I browned off the sausage, made the biscuits, and finished the sausage gravy while they were baking.
Looks fabulous – RIGHT! Let’s make up a batch, shall we?
Buttery Buttermilk Biscuits and Creamy Sausage Gravy
Biscuit and Gravy fans, gear up for one of the best buttery biscuit and creamy gravy recipes out there. Large buttermilk biscuits hot from the oven perfectly crunchy on the outside and steamy and fluffy on the inside begging to be smothered with perfectly seasoned sausage gravy.
Author: At Mimi's Table
Recipe type: Breakfast
For the Biscuits
4 cups self-rising flour (or make your own with 1½ teaspoon baking powder and ½ teaspoon salt per cup)
2 Tablespoons baking powder
1 teaspoon baking soda
2-3 Tablespoons granulated sugar, optional
1 teaspoon salt
3./4 pound (3 sticks) unsalted butter cut into ½ inch cubes
2 large eggs, beaten
1½ cups buttermilk (or make your own with 1 Tablespoon vinegar or lemon juice in 1 cup milk-let stand 5 minutes or one cup plain yogurt)
Remember: This recipe a whole lot of breakfast! Don't be afraid to half it for manageable servings. Unless you're feeding an army, then make it all!
Preheat oven to 400F degrees.
In a heavy skillet over medium-high heat, brown sausage until there is no longer any trace of pink. Tilt the pan and spoon off most of the accumulated fat leaving 1-2 Tablespoons. Set aside.
In a large mixing bowl, whisk together self-rising flour, baking powder, sugar, if using, and salt.
Add cubed cold butter to the bowl. Using a pastry blender, incorporate the butter into the flour mix until it is crumbly or resembles small peas. (Or use a food processor - put flour mix into work bowl, add cold butter, and pulse until the butter is incorporated. You should be able to see chunks of butter throughout. Pour into a large bowl and continue with the recipe.)
Measure buttermilk in a 2-cup measure. Add eggs and beat with a fork.
Make a well in the center of the flour in the bowl and add buttermilk/egg mix. Using a fork or a wooden spoon, lightly toss the flour into the liquid scrapping the sides until everything's mixed together.
If the dough is a little dry, add more buttermilk 1 Tablespoon at a time. If the dough is wet, add more flour ¼ cup at a time.
Cover the bowl with plastic wrap and refrigerate for 30 minutes.
Dump the dough onto a floured work surface. Bring the dough together and knead up to 10 times. A bench scrapper comes in handy!
Pat the dough into a rectangle. Using a bench scrapper, lift and fold ⅓ of the dough onto itself from the short end. Repeat with the other short end. Gently pat or roll the dough into a rectangle and repeat the folding process 2 more times.
Flour a rolling pin and roll into ½ inch thickness.
Cut the dough into 2¾ inch rounds and place on a half-sheet pan lined with parchment paper ¼ inch apart - not touching.. (To get a higher yield, use a smaller biscuit cutter.)
Beat an egg with 1 Tablespoon buttermilk and brush over tops.
Bake 15-20 minutes or until the tops are nicely browned.
While the Biscuits are Baking
Return skillet with sausage to the stovetop. Warm sausage over medium-high heat until it begins to sizzle. Sprinkle flour over the sausage and stir until no white is showing.
Lower heat to medium. Slowly add whole milk to the sausage and stir with a wooden spoon or flat whisk. The gravy will thicken as it cooks. If the gravy becomes too thick for your liking, add more milk ½ cup at a time until you reach desired consistency.
This recipe makes a lot of large biscuits - 20 or more. I would half the recipe if serving 4-6. You can also use a smaller biscuit cutter for a bigger yield.
This makes a lot of creamy sausage gravy. Feel free to half it, too!
Serve with alone, with a few shakes of jalapeno hot sauce, scrambled or fried eggs, or golden hash brown potatoes. Enjoy!!
Decadently Rich and Fudgy Chocolate Brownies are guaranteed to satisfy any chocolate-lovers fantasy. WOW! These are the best brownies I’ve ever made.
The best part is that they’re made in one bowl, just as easy as any boxed brownie mix. You can bake the batter in a 9×9 inch or 9×13 inch baking dish. I chose the 9×9 route because I wanted thick chewy brownies. The secret ingredient is the addition of instant coffee. Yep – instant coffee granules are known to intensify chocolaty flavor. And these fudgy brownies are very chocolaty. The recipe calls for chocolate chips and cocoa powder in the batter and more bittersweet chocolate chips mixed into the batter before baking.I have to make a confession . . . As soon as the baking was done and the brownies properly cooled, I wacked off a healthy chunk and kept it on my kitchen counter while I cooked dinner. Every once in a while, I’d have to sample a small bite to make sure the finished product was a good as I remembered. I whittled off little pieces until the whole chunk was gone! And then there were more brownies for dessert! Heavenly!Frosting would be overkill, in my opinion. But if that’s the way you roll, I won’t judge you. Serve with fresh whipped cream or a scoop of vanilla ice cream.(Thanks, Sam! See original recipe at sugarspunrun.com “Brownies from Scratch”)
Let’s whip up a batch, shall we? Be sure to have plenty of cold milk or hot coffee at the ready.
12 Tablespoons unsalted butte or 1 12/ sticks cut into Tablespoon-size pieces
½ cup semisweet chocolate chips
½ cup cocoa powder. I used Penzey's Dutch-processed cocoa
½ teaspoon instant coffee granules or powder
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large to extra large eggs
1 teaspoon vanilla extract
1 cup flour
½ teaspoon salt
¾ cup semisweet chocolate chips, I used ½ cup mini chocolate chips
Preheat oven to 350F. Prepare a 9x9" or 9x13" baking pan. Spray with cooking spray and/or line with a piece of parchment paper large enough to come up over the sides of the pan. You can remove the brownies out of the pan by lifting up on the paper.
In a microwave-proof bowl, combine butter and ½ cup chocolate chips. Microwave for 30 seconds. Stir well and microwave for another 15 seconds. Stir well.
Add cocoa powder and instant coffee and stir.
Add granulated and brown sugars and stir until completely combined.
Add eggs, one at a time beating well after each addition. (You'll notice the batter will lighten and thicken the more the eggs and batter are mixed together.)
Add vanilla. Stir
Sprinkle salt over batter. Add flour. Stir again.
Spread batter into prepared pan. Refrigerate for 15-30 minutes. Remove and bake for 30-40 minutes until a toothpick inserted in the center comes out fudgy, but not wet.
Allow to cool before serving.
Using a 9x9" baking pan? Bake 35-40 minutes. Using a 9x13" pan? Bake 16-18 minutes. My 9x9" batch took a little longer to bake - 45 minutes or so. Keep an eye on yours close to the end of baking time. If you have to bake a little longer, no problem. But there's nothing worse than a burnt batch of lovely brownies! Yield depends on the size you cut your brownies.
It’s that time of year! Cold, rainy, and windy here in Indiana. We’re expecting snow in a few days – Baked Gnocchi with Bacon, Tomatoes, and Mozzarella is the perfect yummy bite. You’ll be all warm and cozy in no time, guaranteed. And it’s a very quick dish – 35-40 minutes.
Serve with a green salad and a warm loaf of crusty Italian bread. Heavenly!
I just love to eat gnocchi. The first time I ate them was in eastern Pennsylvania just outside Philadelphia in the 1980’s. The Philly area is populated with lots of Italian Americans, and you can find very good Italian restaurants everywhere. The corporation I worked for at the time had their eastern headquarters there. Every time I attended a meeting or training session, I had to have gnocchi. Pillowy soft warm little dumplings served in a divine tomato sauce – just wonderful. I don’t know if the gnocchi were homemade or not, but they sure tasted like they were. So light, and delicious with the satisfying mouth feel of a lovely petite dumpling. Who could resist? Not me.
Gnocchi was not available in Indianapolis in restaurants or groceries when I returned home. But over the next few years, packaged ones began to pop up at places like World Market, where they sell a nice variety of international foods. Now, you can find premade gnocchi anywhere. The potato gnocchi I used here I found at Trader Joe’s. And they were perfect for my casserole. Probably not as light as homemade, but not gummy either like other brands I’ve tried.
Homemade gnocchi is on my Foodie Bucket List. Anne Burrell has a nice recipe on Food Network from her series Secrets of a Restaurant Chef. Here’s a link to her instructional video about how and why of basic potato gnocchi. Obviously, this dish is a quick dish with premade gnocchi. But I wouldn’t discourage anyone from making their own. It will take a little longer though. Anne Burrell suggests making a double batch, cooking half and freezing the rest for another use. Brilliant!
What do I love about this recipe? I found Baked Gnocchi at Simply Delicious Food through Pinterest. When I decided to bring my little dumplings to life, it was late in the evening. But I had all the ingredients in my larder – potato gnocchi from TJ’s, canned tomatoes, fresh cherry tomatoes, bacon, and everything else including crusty bread and salad. Lucky me! I like the addition of halved fresh cherry tomatoes in the sauce. They lend fresh texture and just look pretty in the finished dish. And a little fresh or dried basil in the sauce as it’s cooking wouldn’t be a bad idea – I adore basil in any tomato dish, but it’s not essential. Bacon, how interesting? It adds a hint of deep smoky flavor. I would not have thought of that.
Let’s whip up a warm and tasty casserole, shall we? You will be well loved.
First on the list is to heat your oven to 400F degrees. Fill a 4-5 quart pot 2/3 full of water. Bring to a full boil. This will take a while as you know. Don’t watch it – make the delicious tomato-based sauce for the casserole in the meantime. It can sit at the ready after cooking is finished to receive your lovely gnocchi when they’re done.
Heat a 12″ nonstick skillet over medium heat. Add 1 Tablespoon olive oil and the chopped bacon and cook until the bacon browns and releases most of its fat. Use a slotted spoon to remove the bacon from the pan onto a plate lined with a paper towel. Pour off most of the remaining liquefied bacon fat, and return the skillet to the stovetop. Add the minced garlic, paprika, and crushed red pepper flakes – cook for 30 seconds – don’t let the garlic brown or burn – this all goes very quickly. Add the canned and fresh tomatoes and the sugar. Simmer for 5 minutes.
Throw in the crispy bacon and dried basil (if using). Stir and remove from heat.
Add heavy cream or yogurt. Sprinkle some freshly grated Parmesan cheese. Check seasoning. Set aside off the heat while you boil your gnocchi.
As they’re cooking, the gnocchi will float to the top. That’s when they’re finished. Using a slotted spoon, gently lift your gnocchi out of the boiling water and directly into the skillet with your sauce.
Gently mix everything and pour into a 3-quart ovenproof baking dish that’s been sprayed with cooking spray. Sprinkle the top with shredded mozzarella cheese. Pop the casserole into the oven for 10-15 minutes or until the cheese is melted and beginning to brown like this:
Remove from oven to a cooling rack. Let your casserole rest for 5 minutes before serving.
And there you have it! Sprinkle with extra grated Parm and/or fresh chopped parsley and serve! Theoretically, you’ll end up with 2-3 plentiful servings. Richard and I ate half the first night for dinner and reheated the leftovers for lunch the next day.
Mamma Mia! This is sooooo delicious!
It's that time of year! Cold, rainy, and windy here in Indiana. We're expecting snow in a few days - Baked Gnocchi with Bacon, Tomatoes, and Mozzarella is the perfect yummy bite. You'll be all warm and cozy in no time, guaranteed. And it's a very quick dish - 35 minutes. Serve with a green salad and a warm loaf of crusty Italian bread. Heavenly!
While you're waiting for the water to boil for the gnocchi, make the sauce. Fry bacon in a large skillet over medium-high heat.
Pour off the bacon grease. Return the skillet to the heat. Add garlic, crushed red pepper flakes, and paprika. Stir and cook for 30 seconds. Be sure not to let the garlic burn.
Add all tomatoes and sugar. Continue to simmer for 5 minutes.
Remove pan from the heat. Add heavy cream or yogurt, salt, and pepper. Sprinkle with ¼ - ½ cup grated Parmesan cheese. Stir until combined.
Cook the gnocchi according to package directions.
When they're done, use a slotted spoon to lift dumplings from the water and directly into the skillet with your sauce. Mix it all together. transfer to an ovenproof casserole lightly sprayed with cooking spray.
Sprinkle shredded mozzarella cheese on top. Place in oven and bake for 10-15 minutes, or until the cheese is nicely browned.
Remove casserole from oven and allow to cool for 5 minutes before serving.
Serve with a warm crusty loaf of bread and a green salad. Garnish with chopped fresh parsley &/or grated Parmesan cheese. You could use fresh, sliced mozzarella in place of shredded, if desired.
If you’re like me, we scour the internet looking for delicious recipes that take us out of our comfort zone. Sometimes I get stuck in a rut of making the same dishes over and over again. It’s not like the meals aren’t delicious. But sometimes we just need to rock the boat a bit. I just love Pinterest and visit every day looking for inspiration. Pinterest is a great resource for me where I find great food bloggers and recipes of all sorts like this one:
I was looking around one afternoon and my eyes lit up when I landed onA Pinch of Yum and this wonderful recipe for Spicy Peanut Soup with Sweet Potato & Kale. Why don’t I ever think about combinations like this? I’m in the Midwest. I don’t think this way. Sweet potato simmered with sweet curry and turmeric in coconut milk and broth finished with kale – seriously flavorful. There are even chopped peanuts in the recipe that gives this soup a little crunch – awesome!
And healthy! Look at all the good stuff it’s made from. Lindsay’s soup is thickened with creamy peanut butter instead of the usual roux of butter, flour, and milk. I didn’t miss it a bit. Many of us serve soup as a first course to a holiday meal and Spicy Sweet Potato Soup with Peanuts and Kale would be a stellar beginning.
And quick! Forty minutes from cutting board to table. I always have sweet potatoes on hand during fall and winter, so that was a cinch. I bought a package of frozen, chopped kale at the grocery to make prep even easier.
I didn’t have jalapeno, so I substituted crushed red pepper flakes. Lindsay calls for two cups of water. I used chicken stock instead. She likes to leave her sweet potatoes in bite-sized chunks, and I mashed mine up a bit to make the soup thicker. Try it. You’ll love it!
This dish is a warm and comforting, healthy, gluten-free, bowl of happiness. Lindsay at a Pinch of Yum says she was inspired to make this soup based on a West African recipe for groundnut soup. It would be fabulous as a first course for a holiday meal.
Author: A Pinch of Yum, Lindsay
Recipe type: Soups & Stews
2 Tablespoons olive oil
1 small to medium onion, diced
½ teaspoon crushed red pepper flakes
2 cloves garlic, minced
3 large sweet potatoes, peeled and cubed
1-14 oz can fire roasted or petite diced tomatoes
1-14oz can light coconut milk
2 cups chicken stock
1 teaspoon salt
1 teaspoon sweet curry powder (I use Penzey's)
½ teaspoon turmeric
½ cup unsalted peanuts, chopped
¼ cup creamy peanut butter
1-10oz bag frozen chopped kale
Put olive oil in a heavy soup pot over medium-high heat. Add onion and cook until lightly browned.
Add sweet potato cubes and stir until they become lightly browned - 3-5 minutes.
Add garlic, stir and cook until the garlic becomes fragrant - 1 minute.
Add the curry powder and turmeric to the sweet potatoes. Stir and cook until the spices are fragrant, a minute or so.
Add the tomatoes, coconut milk, chicken stock, salt, and chopped peanuts. Stir everything together.
Bring the soup to a simmer and continue to cook uncovered for 20 minutes or until the sweet potatoes are tender.
Add peanut butter and kale. Stir and continue to simmer until the soup is thick and creamy.