Breakfast Wrap

Breakfast Wrap 

It only takes a few minutes to assemble a yummy breakfast wrap – eat it before heading off to work or wrap it in foil and take it with you.  When your coworkers are heading to the local cafe, you are already good to go.  The best part is you know the quality of ingredients and how it was prepared.

Breakfast Wrap
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  1. 2 cage free eggs, scrambled
  2. 2 pieces of Nitrite free bacon, cooked as desired
  3. 1 Tbsp of mashed avocado or prepared guacamole
  4. Small handful of organic spinach
  5. 1 Tbsp of shredded cheese, if desired
  6. 1 Tortilla, your choice (I used a Rudi's Spelt)
  1. Warm the tortilla a bit in the microwave.
  2. Spread avocado or guacamole on tortilla
  3. Then place in this order: eggs, bacon, cheese and spinach.
  4. Wrap and enjoy.
  1. Want to skip the tortilla? The egg mixture is very good place in a bowl and use large spinach leaves to grab and eat.
Deliciously Inspired

Grandma’s Cookbook – Roast Beef

With February being the month of L O V E, I gave some serious thought to how I could make my husband feel special.  Now food has always been very important to this man of mine and as I was putting my grocery list together I casually asked him a very important question…. 

Grandma's Cookbook

Would you like me to make a roast beef?  He just looked at me and began nodding his head.   I remembered my grandmother made a wonderful roast beef and wondered if I could learn a trick or two from her cookbook.    One of the recipes used bacon and cayenne; and I was inspired.  Lucky for me – Jeff has just purchased a package of jalapeño bacon which would work perfectly.  

Here is what I came up with..

Roast Beef
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  1. Heat oven to 350 degrees
  2. 3-4 lb chuck roast
  3. 1 onion, sliced
  4. 1 garlic clove
  5. 2 pieces of jalapeño bacon or regular bacon and cayenne pepper, to taste
  6. 1 Tbsp olive oil
  7. 4 cups of beef bullion
  8. Salt and Pepper
  1. Preheat oven to 350 degrees.
  2. Cut bacon in 1" squares and saute in oven-proof dutch oven on stove over low-medium heat until crisp.
  3. Remove bacon and place on paper towels.
  4. Retain bacon drippings and saute onion until caramelized.
  5. Prepare roast - on one side score meet by cutting crosswise ever 1-1/2 inches.
  6. Salt and pepper meat and rub in.
  7. Cut clove of garlic in half. Rub over meat and then dice up garlic.
  8. After onions are almost done, add diced garlic for 2 minutes, stirring continuously,
  9. Remove onion mixture.
  10. Heat olive oil over low-medium heat. Add roast cut side down and brown. Flip over and brown second side.
  11. Pour 2 cups of broth over roast and place caramelized onions and garlic on top of meat.
  12. Cover pan and place in over for 1.5 hours. Add another 1/2 cup of broth. Repeat every 30 minutes.
  13. Total cooking time is 3 -4 hours until fork tender.
  1. I like to make the roast a day before. Place broth in bowl (onions and bacon can be saved), cover with saran wrap and store in refrigerator for several hours or overnight. Remove congealed fat from top of broth. Then reheat on stove top (bacon and onions can be added back in). Mix 1-2 Tbsp of arrowroot or cornstarch into 3/4 cup of broth or water into a small bowl blending until smooth. Slowly mix into broth and stir until thickened.
  2. Now that I have a Instant Pot Pressure Cooker - this recipe's cooking time can be reduced to a little over 1 hour. Directions - prepare as directed get as stated above. Place brown roast in Instant Pot, cover with prepared bacon, onions and use only 1 cup of broth. (We add sautéd mushrooms sometimes). Follow pressure cooker directions, use the manual setting and cook for 80 minutes.
Deliciously Inspired

GC - Roast Beef - Bacon
First – let’s cook up a little bacon – save the drippings…

GC - Roast Beef - Saute Onions
Saute onions in bacon drippings

GC - Roast Beef - Prepping
Prep the meat by seasoning and browning

GC - Roast Beef - Ready for Oven
Put everything together for the oven

Roast Beef - leftovers
My husband was very happy and enjoyed leftovers for lunch and dinner the next night.

I’ve now included directions taking this recipe to the Instant Pot pressure cooker to reduce the cooking time.

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Baked Potato Soup

Baked Potato Soup

Pop some potatoes into the oven and soon you have the foundation for a yummy hearty soup.  I love soup for so many reasons – they feed many, they come in so many flavors and the leftovers freeze wonderfully for a future meal.  

Baked Potato Soup
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  1. 6 large potatoes
  2. 8 pieces of turkey bacon, cooked and diced
  3. 1 Tbsp garlic salt
  4. 1 tsp onion powder
  5. 1/2 tsp cayenne pepper or to taste
  6. 4 cups of chicken or vegetable broth
  7. 3/4 cup of milk - I used unsweetened almond milk
  8. Cheddar Cheese
  9. Sour Cream
  10. Green Onions, diced
  1. Heat oven to 400 degrees
  2. Scrub potatoes and dry. Wrap each in foil and puncture with sharp knife a couple of times.
  3. Place directly on rack in heated oven.
  4. Bake for 1 hour. Sharp knife should go in easily.
  5. Carefully remove foil and let sit for 30 minutes to cool a bit.
  6. Peel 4 of the potatoes and cut into large pieces.
  7. Cut the 2 other potatoes into small pieces and set aside. Leave the skins on.
  8. Place 2 cups of the broth into blender and add 1/2 of the peeled cooked potatoes. Blend to smooth consistency. Repeat with other half of potatoes and broth. Add some water if more liquid is needed. Place this into a large pot on stove.
  9. Add in the baked potato pieces, milk, garlic salt, onion powder and cayenne powder. Cook on low-medium until warm and spices are incorporated.
  10. Ladle into bowl and top with bacon, cheddar cheese, sour cream and green onions.
Deliciously Inspired
 Sometimes a potato isn’t just a potato.  It is a smooth, creamy warm bowl of deliciousness.


What is your favorite kind of soup?