Happy 2021! It’s a new year and I know we are all so thankful for that. I didn’t publish any blog posts in 2020. It’s kind of hard to believe, but honestly I was just trying to survive a very trying year as many of us were and not feeling overly inspired to write. I am feeling so much more positive about the new year and with that comes some much needed inspiration! I’m getting back into the swing of things with content creation and I’m excited to share my first recipe of 2021!
My husband and I really fell off the healthy eating train in 2020. I think a lot of us did. We were home more, had more time on our hands and I used that extra time to bake lots of goodies! In the last couple months, we’ve been getting into a much healthier routine. I’ve been working out every day, eating healthier and my husband actually started doing the Keto diet. I personally am not a huge fan of Keto, but I know it works for a lot of people including my husband. So when he started his new diet, I was forced to get really creative in the kitchen and come up with some Keto inspired dishes.
We both love Buffalo chicken and luckily most Buffalo sauce is low in carbs. I’ve also been on a cauliflower kick in the new year. Cauliflower, cauliflower rice, cauliflower mash, the cauliflower list goes on and on and I just can’t get enough cauliflower. So in my head I dreamt up this amazing Keto Buffalo Chicken Cauliflower Casserole. I honestly wasn’t sure how it was going to turn out, but it was GOOD! My husband went back for seconds, so that’s how I know it was a hit. Spicy buffalo chicken combined with a creamy cheese mixture, mixed with cauliflower is my new guilty pleasure that isn’t really all that guilty because it’s relatively healthy. Also, to make things super easy you can use your slow cooker to do a majority of the work and then just throw the mixture into a casserole dish and bake right before serving. I hope you love this recipe as much as I do!
In your slow cooker, add 2 large boneless chicken breasts and pour 1 cup of Buffalo sauce over top of the chicken. Cook on low for 8 hours.
Once cooked, shred chicken in the slow cooker. Add 8 oz of cream cheese, ½ cup of sour cream, 1 cup of shredded cheddar cheese and blue cheese crumbles to taste to the chicken and combine until creamy. It should look like Buffalo chicken dip when you are all done mixing.
Preheat the oven to 350 degrees F and grease a 9x13 casserole dish.
Steam cauliflower and drain out any liquid. Add cauliflower to creamy Buffalo chicken mixture and combine.
Pour Buffalo chicken cauliflower mixture into the greased casserole dish and top with remaining cheese. Bake for 30 minutes uncovered at 350 degrees F.
Remove casserole from oven and let it rest for 10 minutes before serving. Serve up with a side salad or veggie.
After having the flu and strep throat back-to-back, I’ve finally returned to the kitchen and I’m ready to spice things up…literally! I have a delicious recipe that is going to spice up your Taco Tuesday.
Being sick is the worst! I was sick for about two weeks and I’m so ready to get back into the world and be a productive member of society. Don’t get me wrong, the first day or two of resting and catching up on TV was okay, but after a while you can only watch so many episodes of The Andy Griffith Show. All is well now and I’m making a slow, but steady recovery.
I’m so happy to finally be back in a routine. I started my new job this week and I’m so excited to be meeting new people and learning new things. This week is busy, so I’m trying to cook super easy dishes like these Buffalo Chicken Tacos. I love anything buffalo flavored and will use just about any excuse to incorporate buffalo sauce into a recipe. These tacos are so yummy and so easy! For this recipe, I use a lean ground turkey or ground chicken, which is a healthier alternative to ground beef. I also garnish these tacos with a creamy blue cheese sour cream. Are you ready to spice things up? Let’s get started!
Prep your veggies, dicing two stalks of celery, mincing 1 clove of garlic and slicing the green onions.
In a skillet on medium-high heat, drizzle 1 tsp of olive oil and add 1 lb of ground turkey or ground chicken. Add in the celery. Cook the meat all the way through and until it's no longer pink in color.
Add in the minced garlic and sauté the garlic for 1-2 minutes.
Reduce the heat to low. Pour in ¾ cup of buffalo sauce and add in green onions. Mix and then let the meat mixture simmer for 5 minutes on low.
While your meat is simmering, prepare the blue cheese sour cream. In a bowl, combine ½ cup of sour cream and ¼ cup of blue cheese crumbles. Stir in salt and pepper to taste
Warm up your taco shells. I used crunchy shells, but you can use soft flour tortillas or soft corn tortillas.
Lastly, assemble your tacos and garnish with toppings of your choice. Lettuce, tomato, green onions, cheese and of course the yummy blue cheese sour cream. Enjoy!
