How was your fourth?
Fireworks, picnic, family time?
I hope however you spent your day, that it was enjoyable time with family and friends, and a good reminder of what a great country we live in!!
Part of our family was together and we ate great food, enjoyed some pool time before it rained and had some game time. I love my family!!!!
I wanted to share three new recipes we tried for our family dinner that were just scrumptious and all keto friendly!! YEAH!!
TACO SALAD FLAG DIP
Ingredients
1 lb. lean ground beef
1 pkg (1 oz) TACO BELL Taco Seasoning Mix
1 pkg (8 oz) PHILADELPHIA Cream Cheese, softened or whipped
1 container (8 oz) BREAKSTONE’S Sour Cream
1/3 cup TACO BELL Thick & Chunky Medium Salsa
1 pkg (8oz) KRAFT Cheddar & Asadero Cheese Expertly Paired for Tacos, divided
1 pkg (8oz) shredded iceberg lettuce
1 can (2.25 oz) sliced black olives, drained
1 cup cherry tomatoes, halved
Directions
Cook meat with taco seasoning mix as directed on package; cool slightly.
Mix cream cheese, sour cream and salsa until blended; spread onto bottom of 13×9-inch dish. Top evenly with layers of meat mixture, 1 cup shredded cheese and lettuce.
Arrange olive slices on top left corner of dip to resemble stars on the US flag. Add rows of tomatoes and remaining shredded cheese for the stripes.
Refrigerate 30 minutes.
CAULIFLOWER “POTATO” SALAD
Ingredients
1 head Cauliflower
4 stalks Celery
1 Tbsp Dill, fresh
1 bunch Green Onions
1 Tbsp Parsley, fresh
1 Tbsp Dijon Mustard
Kosher Salt and freshly ground Black Pepper, to taste
2 Tbsp Apple Cider Vinegar
1 cup Greek Yogurt, whole
1 cup Sour Cream
? cup minced cornichons
Directions
Place the cauliflower in a large pot and cover with water. Bring to a boil over medium-high heat and boil the cauliflower until it’s just fork tender, 8-10 minutes. Don’t overcook it, or it won’t hold up in the salad).
Drain the cauliflower and cool it to room temperature. Meanwhile, in a medium bowl, whisk together the Greek yogurt, sour cream, mustard, vinegar, parsley and dill.
Add the cauliflower, celery, green onions and cornichons to the bowl and toss well to combine. Season with salt and pepper.
Chill the salad for at least 1 hour before serving. The salad can be made 1 day ahead and held in the refrigerator until ready to serve.
KENTUCKY BUTTER CAKE
Ingredients
2 1/2 cups almond flour
1/4 cup coconut flour
1/4 cup unflavored whey protein powder
1 Tbsp baking powder
1/2 tsp salt
1 cup butter, softened
1 cup Swerve Granular
5 large eggs
2 tsp vanilla extract
1/2 cup whipping cream
1/2 cup water
Butter Glaze
5 Tbsp butter
1/3 cup Swerve Granular
2 Tbsp water
1 tsp vanilla extract
Garnish
1-2 Tbsp Confectioner’s Swerve
Instructions
Preheat oven to 325 F. Grease a bundt cake pan VERY well and then dust with a few Tbsp of almond flour.
In a medium bowl whisk together the almond flour, coconut flour, whey protein, baking powder, and salt.
In a large bowl, beat the butter and the sweetener together until light and creamy. Beat in the eggs and vanilla extract. Beat in the almond flour mixture and then beat in the whipping cream and water until well combined.
Transfer the batter to the prepared baking pan and smooth the top. Bake 50 to 60 minutes, until golden brown and the cake is firm to the touch. A tester inserted in the center should come out clean.
Butter Glaze: In a small saucepan over low heat, melt the butter and sweetener together. Whisk until well combined. Whisk in the water and vanilla extract.
While the cake is still warm and in the pan, poke holes all over with a skewer. Pour the glaze over and let cool completely in the pan.
Gently loosen the sides with a knife or thin rubber spatula, then flip out onto a serving platter. dust with powdered sweetener.
Serve with lightly sweetened whipped cream and fresh berries.
These were accompanied by Sticky Fingers Carolina Sweet barbecue baby back ribs, teriyaki shrimp kabobs, Greek salad, Zesty Italian asparagus, and parmesan garlic brussel sprouts. If you’re mouth is not watering (like mine is!) you’ve dead!!
It was a wonderful menu to make up part of a great time with family!
Hope your Fourth of July was blessed beyond measure!
We’re finishing up the fireplace this week (I hope!) so come back to see how it turns out.
Love y’all,
Linda
