Care to share how you do the taco potatoes? Are these a take on the spicy potatoes that Taco Bell had on their menu?! (Meant as a compliment - I know people who loved them!)
Sorry to disappoint - I just use a baked potato and top with taco meat or substitute beans, add fajita veggies, salsa, peppers. Like a potato bar kind of thing. Sweet potatoes are good topped with black beans and cotija cheese. More filling than a tortilla to me.
3 Likes
Still sounds great! Wasn’t sure if was a baked potato thing or a diced roasted potato thing!
1 Like
I love roasted baby potatoes. Olive oil, good salt - that crispy skin and fluffy potato. Yum.
4 Likes
I like grilled potato slices. Toss with olive oil, salt, rosemary, and crushed garlic and grill like you would grill zucchini. 
3 Likes
Throw on a little diced red onion and a squeeze of lemon juice before roasting. Makes 'em even better!
2 Likes
I don’t eat potato chips for the simple reason I can’t stop until the bag is empty. I love salt and vinegar chips - but these are even better, if a bit more work.
1 Like
I hear you on the salt and vinegar chips – make them kettle-cooked and I have no control around them. I don’t eat potatoes regularly because I’m trying to cut carbs. (And if I do very very occasionally have them, it is as French fries.)
A good substitute for salt and vinegar chips is a can of salt and vinegar Diamond almonds.
1 Like
D1, who only eats a little chicken (no meat), makes potato tacos by mixing the inside of a baked potato and black beans or refried beans and putting in a tortilla with cheese, onions, hot sauce, etc. They are actually pretty good!
4 Likes
The Salt and Vinegar potatoes look interesting. Recipe calls for unfiltered apple cider vinegar. Should other types of vinegar work too?
I would think so. White vinegar might be a bit too sharp - you want a little sweetness with the salt.
1 Like
I did keto for a while and have not kept up with most of it (I love bread too much) - but one thing I love is the switch from milk in my coffee to heavy whipping cream.
No sugar - I use SF vanilla Torani syrup, a tiny tiny splash - and add to about a quarter-cup of HWC and put it in a Nespresso frother. One daily awesome homemade latte, about 8 oz. all in., is my lone “sweet” …
2 Likes
Similarly, I have found that whole milk in my new (non-Nespresso) super frothy frother and a dash of maple syrup in my one cup of coffee makes me feel very indulged in the morning. I’m not worried about calories so much as I don’t want a sugar laden drink. But the whole milk really froths well in this frother - a pretty thick and tasty whip!
I should bring out my frother (a small, cheap appliance from Target). I’ve only used it with skim and 2% milk because that’s what we have… and I had read somewhere (not sure if really true) that lower fat content yields frothier foam. Good to know it works well with heavy cream - sometimes I have leftover from a recipe.
1 Like
If we are driving somewhere to stay - hotel, cabin, whatever - I bring my whole dang setup, coffee maker, Nespresso, cooler with HWC etc. I am so set in my ways on this. Cannot stand those k-cups and powdered milk things in a typical hotel room, and I want coffee the literal second I roll out of bed so driving/walking someplace to get it is not what I want to do.
Not sure what prompted the froth and flavor discussion, but yum. I too thought that lower fat milk made for more froth. Now I’ll have to google it. I have 2 lattes every day with hazelnut or vanilla flavoring, but I use a teaspoon or less of the syrup, not the “5 pumps” they average at Starbucks. That said, I get frustrated when I have to pay the 75 cents or whatever for the flavoring, for only a half pump. (Yes, I know I could go without).
1 Like
I find that what I make at home is less chemical-tasting than whatever it is they put in Starbucks drinks. To the point that I don’t even like them any more when I indulge in one.
Once or twice a week, I treat myself to a Coke “float” that totally satisfies my sweet tooth and desire for something ice-cream-like. In a tall glass:
- A couple of pumps of sugar-free Torani chocolate syrup (or whichever flavor you like)
- 2 tablespoons (or a bit more) heavy cream or half-and-half
- I can diet, caffeine-free Coke (or whichever soda you prefer)
With a long spoon, stir the syrup and cream while slowing pouring in the soda. It will create an incredibly rich, creamy foam that will start to bubble up quickly. Enjoy sipping or spooning the foam while slowly stirring/drinking the rest of the soda in batches until gone.
I gave up all soda long ago but a friend on a keto diet made me one of these recently, and I now have a guilty secret. 
(DH: What is Coke doing in the fridge? )
1 Like
Normally salad at breakfast would not be my thing. But this morn I decided to have my soft “boiled” egg (cooked in microwave with parmesan) on top of some leftover salad we had in the fridge. It was really good!
Made something yummy and comforting and quasi-healthy for dinner last night.
Shredded rotisserie chicken simmered in a touch of chicken stock and a bunch of Frank’s hot sauce, served over a scoop of farro and garnished with shredded red cabbage, crumbled bleu cheese and diced avocado.
2 Likes