Tortilla Kebabs in the Oven

 

I have a couple of different accounts on Instagram for different things. @joandsue for the blog, @keto_jowolf2 for keto and weight loss related things, @jo_vanderwolf for writing and personal posts, and @thenextadventure123 for travel and couple related things. (Would love it if you follow BTW)

Anyway...

Sonora Tortillas (#CanadianMade) (Website link HERE) contacted my keto account and asked if I'd like to try their zero net tortillas and their protein tortillas. Obviously I said yes (I'm always up to try new keto related products and the fact they are made in Canada is an extra bonus!)

I have been seeing delicious looking tortilla kebabs going viral on Tik Tok and Pinterest and decided I would make my own keto friendly version of them.  FYI, this post is not sponsored by Sonora but they did send me free product to experiment with. All opinions mentioned here are my own. 

Tortilla Kebabs in the Oven

Ingredients

1 pack zero net tortillas (Link HERE for Sonora Brand) 

1 lb lean ground beef (or your favorite ground protein)

1/4 cup onion, finely diced

2 cloves garlic, minced

1 tsp dried cilantro

salt & pepper

Sauce

1 cup of your favorite sauce 

(From BBQ to curry to sweet chili, anything you would baste on a regular kebab would work)

(I used a keto Mango Curry Sauce but you can use any sauce you like)

1 bottle hot sauce, for garnish

(I used True Value toasted chili and garlic sauce)

Fresh cilantro, chopped

Instructions

Preheat oven 350 F. Line a cookie sheet with parchment paper, set aside. 

In a bowl, combine ground meat, onion, garlic, spices. 

Trim the edges of the tortillas so the tortillas are square and not round. Divide the ground beef into 5 pieces and then press them to cover 5 of the 6 tortillas right to the edges. Meat will be spread VERY thin. 

Stack the tortillas on top of one another with the empty tortilla on top. Press down slightly to make sure they are firmly stuck together. Cut the tortillas into 4 even strips. (Yes, I realize the photo below only show 3 cuts. I took the photo before I was finished cutting.)

Turn the strips on their side so the cut side is facing up.

Place skewers al the way through the stack at even intervals - I got 4 kebabs. 

NOTE - photo shows 5 kebabs because the first time I made this I only had short skewers so had to peel off a section from each kebab to make a 5th so they would fit on the skewers. IF you have longer skewers, you will get 4 large kebabs)

Place on prepared cookie sheet and cook at 350 for 2 minutes on each side, rotating with tongs. Meat will cook quickly! After 8 minutes, brush with your favorite sauce, making sure you coat all sides. Place back in oven for about 4 - 5 minutes to ensure crispy edges on the tortillas and that meat is cooked through. 

You can serve as is OR drizzle with a little toasted chili and garlic sauce (or hot sauce, or your favorite sauce), and sprinkle with a little cilantro (or parsley). 

To keep things keto friendly I served it with a green salad but this would also be delicious with fries or nacho chips or rice. 

There are so many ways to change this up:

BBQ sauce to baste it served with a little garlic aioli.

Taco seasoned kebabs with enchilada sauce to baste it and serve with salsa and sour cream.

Teriyaki sauce to baste it and serve with some sweet chili sauce.

Greek spiced kebabs drizzled with tzatziki.

I highly recommend the Sonora Net Zero Tortillas if you are following a low carb or keto eating plan. With 13 grams of fiber, 5 grams of protein, and only 70 calories per tortilla, they are hearty, healthy, and filling way to make these yummy kebabs. You can, of course, use whichever tortillas you like!

These are super fun and surprisingly easy to make . You can use any ground protein you like, any seasonings you prefer, and any sauce you want. You can grill them, air fry them, or cook them in the oven.  

I had one kebab leftover and reheated it the next day - it was still good but definitely softens up a bit when stored in the fridge overnight. These are best eaten the day they are made. 

Smoked Salmon Gnocchi in Shallot Cream

 

Every once in a while a dish comes along that exceeds your expectations.

You know it's going to be good but you don't expect it to be THAT good. 

This was one of those dishes! 

It is so easy to make and the flavor is outstanding. Not to mention all the fabulous textures going on too. Make sure you get a double smoked salmon, if possible, it makes the dish even richer. (But regular smoked is fine!!) 

This only takes about 45ish minutes from start to finish, including prep, so it's great for those busy work nights. It's also fancy enough that it will wow your dinner guests at any dinner party. You can serve it with garlic bread or focaccia BUT it is a very rich dish and works as a stand alone as well. 

Smoked Salmon Gnocchi in Shallot Cream Sauce

Ingredients

3 Tbsp butter

3 medium-large shallots, sliced thin

pinch salt and pepper

3 - 4 oz of double (or single) smoked salmon, chopped

1 1/2 cups heavy cream (plus extra, if needed)

1 cup Parmesan Reggiano, shredded 

2 Tbsp fresh parsley, finely chopped

2 Tbsp fresh chives, finely chopped

1 package gnocchi (about 400 - 500 gr) (Link HERE)

Garnish

parsley or chives

Parmesan Reggiano Cheese, grated

salt & pepper

nutmeg, fresh grated

Directions

Prep all of your ingredients first as this dish comes together quickly once you start. Bring water to a boil and leave on simmer while you make the cream sauce. 

Melt butter over medium - high heat. Add in shallots, salt & pepper/ Cook for about 5 minutes, until shallots are translucent. Add in salmon and 1 1/2 cups heavy cream. 

Reduce heat to medium - low and stir for about 5 - 8 minutes. Add in the shredded Parmesan Reggiano cheese and stir until melted. Add in the parsley and chives. 

Reduce heat to low and let simmer while the gnocchi cooks, stirring occasionally.

Place gnocchi in boiling water and cook until it floats to the surface and is tender - about 5 - 7 minutes. 

Drain gnocchi and add into the frying pan with the sauce. If the gnocchi soaks up too much of the sauce, add in a little more cream. 

Cook and stir for a few minutes to combine. Serve hot.

Garnish with extra parsley, chives, salt & pepper, cheese, or grated nutmeg. 

This dish is easy to change up as well. Don't have chives? Leave them out. Love mushroom or spinach? Add them in. Only have Parmesan cheese? That'll work. 

 I've made it several times now and I usually end up adding a little more cream at the end so there is lots of sauce. It might appear to be quite thin in the beginning but it will get thicker and the gnocchi will soak some of it up.

This is a very decadent recipe that will go a long way. Serve it with a salad or focaccia and it will go even further. Perfect for dinner parties and family get togethers. 

Stoneware pasta and gnocchi serving bowls - LINK HERE. 

We are part of the Amazon Affiliate Program. If you make a purchase using one of the links provided on our blog, we receive a small commission. Thank you for your support! 

Tools Every Kitchen Needs

 

Instant Read Thermometer - LINK HERE

Wondering what to get the cooks in your family? Kids leaving home for the first time? 

Here is a list of our favorite MUST HAVE tools for the kitchen. 

The one tool I recommend to EVERYONE is a bench scraper. A simple tool but I use it almost every day! Scraping, measuring, cutting. You name it, it does it! Don't have one yet? What are you waiting for?

BENCH SCRAPER - LINK HERE 

Another essential is a good set of spatulas, flippers, basting brushes, etc... This set has everything you need (and more). It includes a whisk, egg separator, tongs, and a skinny spatula too. 

Heat Resistant Cooking Utensils - LINK HERE

I never thought I would use a scale in the kitchen but, turns out I was wrong. This digital scale will come in handy for all your baking measurements. If you do food prep that includes macros then a scale is a must have.

Digital Kitchen Scale - LINK HERE 

Cordless electric can openers are a lifesaver if you have trouble with arthritis or joint pain in your hands. Also handy if you are making something like bean salad and have to open a lot of cans in a row. Know a senior with hand trouble? This is the perfect gift!

Cordless Electric Can Opener - LINK HERE 

One of the biggest surprises regarding tools we use in the kitchen is these pot scrapers. They work extremely well and won't scratch your pots and pans. The ones I have get used often and have lasted me several years. 

Pan and Pot Scrapers - LINK HERE

A zester/grater is one of those tools that you might not use often but, when you need it, you need it. Baking with lemons and limes, garnishing with hard cheeses, or grating garlic and ginger. One zester is all you need! 

Zester/Grater - LINK HERE 

A stand mixer is an investment, for sure, but if you do a lot of baking then it will make your life easier. This is the exact one I have and it has worked without issue for about 8 - 9 years now. Bread making is a breeze! 

Kitchenaid Stand Mixer - LINK HERE

I have had my air fryer/toaster oven for almost 10 years now. I use it every day for small things like toast and fries and reheating leftovers. In the summer I use it instead of heating up my regular oven to keep the house cooler. It will do a roast/chicken no problem. Baking wise it will do a pie or cake as well. You might think you won't use it BUT once you start and see how easy and useful it is.... you'll use it all the time!!

French Door Toaster Oven Air Fryer - LINK HERE 

Number 10 on our list of kitchen tools is a good cutting board. Plastic ones can chip and shed microplastics. Titanium boards are more durable and healthier (plus they look nicer too).

Titanium Cutting Board - LINK HERE 

We are members of the Amazon Affiliate Program. If you make a purchase through any of the links on our blog then we receive a small commission. Thank you for your support. 

Giant Pizza Rolls

 

I just realized I've never shared our pizza roll recipe. We've shared our Samosa Roll Ups (Recipe HERE), which are delicious BUT these pizza rolls might be even more tasty. 

You could fill the dough with pretty much anything you like AND make them any size you like. 

We recommend your favorite pizza toppings and making them giant. 

Because, what's better than pizza rolls? 

GIANT pizza rolls. 

Perfect for after school snacks, lazy dinners, and everything in between.

Giant Pizza Rolls

Ingredients

Dough

Dough Recipe - HERE - leave out vanilla

Toppings
1 - 2 cups Pizza Sauce (link HERE)

1/2 cup parmesan cheese, shredded

1 - 2 cups mozza cheese, shredded (or pizza blend)

pepperoni slices

salami slices

1/2 cup (or more) diced onion

1/2 cup (or more) diced peppers

Optional Garnish

pizza sauce

parmesan

parsley

Directions

Prepare dough as per original link above. Remember to LEAVE OUT THE VANILLA.

Follow instructions up to the point where you roll out the dough to a 12 X17 rectangle.

Instead of topping with a sweet filling you will now top with pizza toppings. 

Spread the pizza sauce on first. Thick enough to cover the dough but not so thick that it will all leak out when you roll it up. Then layer on toppings, then cheese. Leave about 1/2 an inch border clear so it is easier to roll up and seal.

NOTE - You can use the ingredients in our list or use your own favorites. 

Roll up, jelly roll style, and pinch edges firmly to seal. Cut into 6 rolls, 2 inches wide. 

Place on cookie sheet lined with parchment paper, cover with a tea towel, and let rise somewhere warm for an hour. 

When they have completed their second rise, preheat oven to 350. Remove tea towel and bake for 15 minutes, rotate pan, and bake for 15 minutes more. 

Buns are done with tops are golden brown and internal temperature is 190F.

I then top with a little more pizza sauce and a sprinkle of cheese and parsley to serve. 

Don't worry if your buns get a little gooey because sauce leaked out. They will still taste amazing. TIP - Don't over fill the dough before rolling it as it will be difficult to work with and your buns may not roll properly. 

These freeze very well and can just be popped in the microwave to warm up. If you are not freezing them they are best eaten the day they are made (maybe the next day for breakfast but do keep them in the fridge!). 

We belong to the Amazon Affiliate Program and, as such, will receive small compensation for any sales through links on our blog. Thank you for your support. 

Biscoff Bark

 

Biscoff spread and cookies are something we don't use a lot of around our house. Honestly, I just never think about them as an ingredient that often. They are delicious though and deserve more recognition as a great treat. We made this Biscoff Bark at work and now I am addicted to it. You can make a batch fairly quickly and easily - which can be a problem if you like it as much as I do. It does make the perfect gift for friends and family (and for bake sales) so if you can't stop eating it you can always share the love!

Biscoff Bark

Ingredients

28 - 31 Biscoff Cookies (link HERE)

1/2 cup butter

1/2 cup brown sugar

1/2 cup Biscoff spread (link HERE)

1 cup white chocolate chips

sea salt

Directions

Preheat oven to 350.

Lay the Biscoff cookies onto a cookie sheet lined with parchment paper.

Cook butter and brown sugar in a sauce pan over medium heat. Bring to a boil, stirring constantly, and boil for 3 minutes. Remove from heat and drizzle evenly over the cookies. Spread with a spatula. 

Bake in 350 oven for 5 - 8 minutes, until bubbly. 

Remove from heat. Place Biscoff spread into a microwave safe bowl. Heat in 30 second increments, stirring in between, until Biscoff is pourable. Drizzle over the cookies and caramel. 

Immediately sprinkle with the white chocolate chips. Let sit for 2 - 3 minutes so the chips can soften. If need be, you can pop it back into the oven for 1 - 2 minutes. 

Spread with a spatula. You do not need to make it perfect. If there are swirls, then even better. 

*Optional - at this stage, before everything cools and hardens, you can sprinkle with a few Biscoff crumbles, if desired.

Let cool completely. 

Break bark into pieces with your hands. 

Layers of deliciousness !!

Place in a container with a lid OR into baggies.

Biscoff Bark will last a few days on the counter or can be frozen. 

There are so many options with this - chocolate chips instead of white chocolate, saltine crackers instead of Biscoff cookies, sprinkle with candy cane bits or even mini M&Ms. A great addition to your Holiday Cookie roster.

If you want more caramel then you can double the butter and brown sugar - BUT - it is very sweet as written above. I recommend trying it as written here before making any changes. 

Nordic Half Sheet Cookie Sheet - Link HERE

We belong to the Amazon Affiliate Program and, as such, receive a small compensation for any purchases made through links on our blog. Thank you for your support.

Dill Pickle Salsa

 

Sue is way more of a pickle person than I am. I don't hate pickles but they definitely are not my favorite. I will make an exception for this salsa though. #NewFavorite

We were sent a few samples of product from The Spice Age company (Canadian, yay!) and we decided to make something with their Dill Pickle Party Popcorn Seasoning. 

You can check out The Spice Age on their website HERE. 

Dill pickle salsa might seem a little strange at first but pairs well with different meats. We enjoyed eating it straight from the bowl with tortilla chips! 

Dill Pickle Salsa

Ingredients

1 cup garlic dill pickles, finely diced (link HERE)

1 small tomato, seeded, finely diced

1 cup cucumber, seeded, finely diced

1/2 cup red onion, finely diced

1 jalapeno, seeded, finely diced

2 cloves garlic, minced

1/4 cup pickle brine (from the pickle jar)

1 Tbsp fresh dill (1 tsp dry)

1 Tbsp The Spice Age Dill Pickle Party Popcorn Seasoning

Directions

Stir together pickles, tomato, cucumber, red onion, jalapeno, garlic. Add in pickle brine, dill, and popcorn seasoning. (*Note, if you don't have the popcorn seasoning you can just leave it out)

Chill in fridge until ready to use. 

Serve with nacho chips or as a condiment with hot dogs and burgers. 

This salsa only takes a little bit of prep but adds a whole lot of flavor to your meal. Save this recipe for all those family get togethers and BBQs in the summer! 

You won't regret it!

Ultimate Snack Bowl - link HERE 

We are members of the Amazon Affiliate Program and, as such, receive compensation for any purchases made through links on our blog. We were not compensated for this post by The Spice Age company but did receive free samples. Thank you for your support!