Tumblelog by Soup.io
Newer posts are loading.
You are at the newest post.
Click here to check if anything new just came in.

January 22 2018



This Keto-friendly Italian Ground Beef Casserole Recipe makes a meal even the kids will love! 

Sometimes my recipe inspiration comes from gourmet magazines, sometimes it comes from a restaurant menu

In this Keto-Friendly Ground Beef Italian Casserole Recipe, I melt the cheese under the broiler. Everything else is already completely cooked, so there’s no need for a long baking time. Just a few minutes under the broiler and the cheese turns into that melted goodness we all crave.

Enjoy this fabulous recipe:

  • 1 pound cauliflower chopped
  • 1 pound ground beef
  • 4 ounces white onion diced
  • 2 cloves garlic crushed
  • 15 ounces tomato sauce
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon sea salt (or to taste)
  • 1/4 teaspoon black pepper freshly ground
  • 1 1/2 cup cheddar or Mexican blend cheese finely shredded, quantity divided


  1. Spray an 8" X 8" baking dish with a non-stick spray.

  2. Place 1 1/2-2 inches of water in the lower part of a steamer. Bring water to a simmer. Place cauliflower in the upper part of the steamer, cover, and fit the upper part of the steamer over the simmering water. Steam cauliflower until tender--about 10-12 minutes.

  3. Meanwhile, heat a large skillet over medium-high heat. Add ground beef, breaking it into small pieces with a spoon. Sprinkle with salt and pepper. Cook, stirring occasionally, until the outside of the beef is browned. Drain if desired.

  4. Add onions to the skillet. Continue cooking, stirring occasionally, until the meat is cooked through and the onions are tender. Turn heat to medium. Stir in garlic and cook for 1 minute. 

  5. Stir in the tomato sauce. Add the basil, oregano, red pepper flakes, salt, and pepper. 

  6. Bring mixture to a simmer, stirring frequently. When mixture comes to a simmer, stir in reserved cauliflower and 1/2 cup of the cheese. 

  7. When cheese has melted and cauliflower has reheated, taste and adjust seasoning. Transfer the mixture to the prepared 8 X 8 baking dish. Sprinkle the remaining cup of cheese over the top. 

  8. Preheat broiler. Place the casserole under the broiler until cheese has melted as desired. Allow cooling slightly before serving.

for more help please refer my blog.

January 17 2018

6339 875c
Reposted fromemmalead emmalead viaFoodies Foodies
2922 5485 500
Reposted frommaaari maaari viaFoodies Foodies
3341 e339 500




Currently drinking: The best Butterbeer I have ever tasted.


I just made this and it’s absolutely delicious! 

Silencing please make me this it sounds magical.

Reposted fromemmalead emmalead viaFoodies Foodies
5510 4355
Reposted fromemmalead emmalead viaFoodies Foodies
9394 5c0f


Ah, Ramen. The instant stuff weeaboos and college kids eat almost 3 times a day. What a treasure. 

You know what I’m gonna teach you what to make? Ramen that isn’t instant, and doesn’t taste like you poured an entire fucking salt shaker into your fucking bowl. God damn…MSG, amirite?

Anyway, this recipes like pretty fucking delish, so we’re gonna have a pretty rad time making it, okay?



Ponyo-style Ramen
(servings: 1 bowl)
adapted from: x

Ingredients for Home made noodles-

  • 3/4 cups all purpose flour
  • 1 egg
  • 3/4 tsp salt (plus more to taste)
  • ~1 Tbsp water (or more give or take)

Ingredients for soup-

  • 2 cups pork or vegetable broth*
  • 1 Tbsp fresh miso paste
  • 1 tsp soy sauce (add more if you want it to be saltier)
  • 1/4 tsp dashi granules
  • 1/4 cup fresh bean sprouts

Ingredients for toppings-

  • 1/2 scallion stalk
  • 1 egg, hard boiled
  • 1 piece of thick cut ham sliced in half
  • 1 Tbsp olive oil


Procedure for noodles-

  • Mix all of the dry ingredients together and make a small ‘well’ in the center of the mixture.
  • Mix all of the wet ingredients together and pour the mixture into the center ‘well’ of the dry ingredients.
  • Slowly combine the ingredients together until it becomes a hard dough.
  • Knead that dough hardcore motherfucker. Knead it the same way you need every little bit of merch with your waifu’s face on it. Yeah I know i said ‘need’ instead of ‘knead’. Fight me. I dare you.
  • Roll it into a ball and test the consistency. If it’s WAY too stick, add some flour, if it’s really hard and not sticky at all, add a TEENY bit of water. The dough should only be a tiny bit sticky, like not enough to stick anyway, u feel me
  • Once the doughs at the right consistency, wrap the dough ball in a dish towel and let that shit rest for like an hour. You rocked it’s work, tiger, and now it just needs to recharge a little. Am I implying you had sexual relations with a noodle? Yes. sort of. It’s been a long day.
  • Take the dough ball once it’s rested and sprinkle flour over that shit. Make it rain, holla. place it on a flour’d counter and use a rolling pin to flatten it out. Like real talk. 
  • If the dough starts sticking during the rolling process, slap some more flour on that shit.
  • Put the dough sheet on your cutting board and spread a bunch of flour over it. Real talk, get reaaaaaal liberal about your flour use here. You DO NOT want your noodles sticking together once we cut them.
  • Fold the sheet two times in the same direction, spreading flour over the sheet each time you fold it.
  • Once it’s folded, start cutting it into thin noodles. If you think it’s going to start stick, add some more flour onto that biz.
  • Once you’re done cutting them and you have a huge ass pile of noodles, toy at them a little with your fingers to unfold and separate them a bit. Then toss that shit around with some more flour.
  • Get some water bowling, enough to cover all the noodles, and just sort of sprinkle the noodles in. If you plop em all in they’ll stick and shit, so don’t do that. 
  • Cook for abot 4 minutes, tasting a noodle occasionally to see if they’re done. I like undercooking mine a tiny bit so they fully cook in the soup.
  • Once they’re done cooking, strain them and place them in the bowl you’re gonna eat from. 
  • And bam. You finished the noodles. Are you proud of yourself? Do you want a hug? Fuck off, we’re not done yet ho we still got a WORLD of shit to finish before you can eat this mystical creation based off of Miyazaki’s food porn masterpiece.

Procedure for Soup-

  • In a medium sized pot, add the stock, dashi, and soy sauce. Bring it to a boil over high heat.
  • Remove from heat and stir in the miso. If you want to add more miso or something, fuckin go for it, it’s your life.
  • Add the bean sprouts in now so they warm up a little. Pour the soup into the bowl of noodles and stir it around so the bean sprouts and noodles are all intertwined.

Oh hot damn. You finished dat soup. Wow. how cool are you? Not that cool yet, because you still need to do the last few toppings you lil shitbaby.

Procedure for toppings-

  • Pour enough water to cover an egg into a small pot and bring to a boil. Once boiling, place the egg in gently and let it stay there for like 10 minutes.
  • Once the egg’s cooked for about 10 minutes, take that shit out and place it in a small bowl of ice water so it can cool down.
  • Once it’s cooled, remove the shell and cut it in half vertically. Place one of the halves on top of the ramen and eat the other one yourself with a sprinkle of salt because you deserve it. Love yourself a little.
  • Get some thick cut ham slices, like the thickest you can find, get a piece and cut it in half. Drizzle a frying pan with olive oil and let it heat up before placing the ham slices on there. 
  • Cook until heated up but not browned and place atop the noodles.
  • Thinly dice half the chive stock and place it atop the noodles as well.



No seriously, put that shit in MOMA and it will probably sell a lot quicker than like, fuckin, idk, cubism or whatever. Because Ramen always tastes better than oil paint, trust me.

Alright nerds, that’s Ponyo’s Ramen for you, enjoy eating literally 10 bowls of it while crying over fucking fish people you sad piece of trash.


Reposted fromemmalead emmalead viaFoodies Foodies
3198 6d8b
Reposted fromsadnessdove sadnessdove viaFoodies Foodies
3203 41e1 500
Reposted fromsadnessdove sadnessdove viaFoodies Foodies

January 16 2018



These bacon wrapped sriracha chicken tenders are the perfect combination of heat and smoky bacon

In this recipe, I coated chicken tenders with sriracha sauce, then enveloped them with bacon. 

In the oven, the bacon bastes the tenders and combines with the spicy sriracha to make these juicy chicken tenders. What a combo of smoke and spice!


  • 1 pound pasture raised chicken tenders
  • 1 Tablespoon sriracha sauce
  • about 6 ounces bacon one slice of bacon for every two chicken tenders, cut in half to make two shorter lengths


  1. Preheat oven to 375 degrees fahrenheit.
  2. Place chicken tenders in a medium bowl and add sriracha sauce.
  3. Toss to coat all sides of the tenders with the sriracha sauce.
  4. Wrap each of the tenders with half a slice of bacon and place on a broiler pan.
  5. Place broiler pan in the top third of the preheated oven.
  6. Bake 20 to 30 minutes or until tenders are cooked through and bacon is crisp.
It is one of the best Chicken Recipe ever!!

For any help you may see my blog.

January 15 2018



This quick and easy, low-carb crab melt sandwich recipe combines creamy, flavorful crab salad and melted cheese on a base of a portobello mushroom. These melts make a satisfying lunch or dinner.

Of course, sandwiches are hard to do on a low carb diet. Thankfully, not only does the portobello mushroom make a perfect substitute for bread, but its subtle flavor complements the crab and the cheese. 


  • 3-4 large portobello mushrooms
  • spray coconut oil
  • salt and pepper to taste
  • 8 ounces lump crab meat
  • 3 tablespoons mayonnaise
  • ½ teaspoon Worcestershire sauce gluten-free, if necessary
  • ½ teaspoon Old Bay Seasoning
  • ¼ teaspoon sea salt
  • dash freshly ground pepper
  • dash cayenne pepper
  • ½ cup finely shredded cheddar cheese quantity divided
  • 1 tablespoon finely chopped parsley
  • 4 green onions thinly sliced


  1. Preheat oven to 375F. Place a rack on a baking dish.
  2. Rinse and dry mushrooms. Remove the gills and stem with a spoon and discard.
  3. Spray mushrooms with coconut oil and lightly season both sides with salt and pepper.
  4. Place mushrooms on the rack with concave side down.
  5. Bake in preheated oven for 7 minutes. Let cool slightly.
  6. In medium bowl, mix crab, mayonnaise, worcestershire sauce, Old Bay, salt, pepper and cayenne until well blended.
  7. Add ¼ cup (reserve the rest) shredded cheese, parsley, and green onions. Stir to combine.
  8. Turn mushroom caps over so the concave side is up and place them back on the baking rack.
  9. Fill mushroom caps with the crab mixture and push down the top of the mound slightly to create a flat surface.
  10. Sprinkle the reserved cheese on top of the crab mixture.
  11. Bake 5-7 minutes or until hot and cheese is melted.
For any help, you may see my blog!!

January 12 2018



We peoples get bored of the things very soon, so to keep everyone REFRESH I have a fantastic mouth-watering recipe. Are you ready to dive in? I am sure you are :)

These Low-Carb Triple Chocolate Snack Cakes are a chocolate lover’s dream. Best of all, they can fit into low-carb, LC/HF, ketogenic, Atkins, gluten-free, or Banting diets.

These Low-Carb Triple Chocolate Snack Cakes are made of rich chocolate cake and filled with a creamy, light chocolate filling. On the top lies dark chocolate ganache. The result is a tastier, grown-up and healthier version of the little snack cakes piled high on grocery store shelves.

This recipe is KIDS favourite, and maybe best for the kid within you!!

For the cakes:
1 spray coconut oil spray for greasing pan
1 3/4 cup super fine almond flour
1/3 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup granulated stevia/erythritol blend
1/4 cup butter melted
3 large eggs
1/4 cup unsweetened almond milk
1 tablespoon vanilla extract
For the ganache:
1 cup heavy whipping cream
1/4 cup granulated stevia/erythritol blend
2 ounces unsweetened baking chocolate
1 teaspoon vanilla extract
For the cream filling
1/2 cup heavy whipping cream
1 1/2 teaspoon granulated stevia/erythritol blend
1/4 cup chocolate ganache from ganache recipe

For the cakes:
Preheat oven to 350 degrees Fahrenheit. Spray canoe pan (see write-up above) with coconut oil spray.

In a medium bowl, whisk together the almond flour, cocoa powder, salt, baking soda, and granulated sweetener. Whisk in butter.

Add eggs, almond milk, and vanilla to the almond flour mixture. Beat together using a hand mixer at low speed until combined, then at high speed for one minute or until completely smooth. 

Spoon mixture into cavities of the pan. Each cavity should be about 2/3 full.

Bake in preheated oven for 20-25 minutes. When done, the top should spring back when touched lightly. Remove from pan and cool on a cooling rack.

For the ganache:
Place cream, granulated sweetener, and unsweetened chocolate in a 1 1/2 quart sauce pan. Heat over medium-low heat, whisking constantly, until mixture barely comes to a simmer. Remove from heat. Cool to room temperature before making the cream filling.

For the cream filling:
Place cream and granulated sweetener in a small mixing bowl. Using a hand-mixer, beat at high speed until stiff peaks form. 

Slowly add 1/4 cup of the cooled ganache in small quantities, beating after each addition. (You will have some ganache left over for the tops of the cakes.)

To assemble:
Using a pastry bag with a long pastry filling tip, inject the cream filling into the cakes. Spread the remaining ganache over the tops of the cakes. 

These cakes are best if eaten the same day they are made. Keep refrigerated in an airtight container. 

For help you can refer MY BLOG!

January 11 2018



This recipe is an amazing recipe for WINTERS!!

This Paleo Mediterranean chicken salad is gluten-free, dairy-free, grain-free and less than 6 carbs per serving. This fast, easy chicken salad makes a great meal at home or if you choose, pack it in a lunchbox for a meal on the go!

I hope you enjoy this recipe as much as I do!


  1. 3 cups diced cooked chicken
  2. 1/4 cup sun-dried tomatoes
  3. 1/2 cup pitted black olives whole
  4. 1/4 cup expeller pressed virgin olive oil
  5. 2 Tablespoons olive oil mayonnaise
  6. 2 Tablespoons balsamic vinegar
  7. 2 cloves garlic crushed
  8. 4 Tablespoons finely chopped fresh basil
  9. 4 green onions sliced thinly
  10. Salt and pepper to taste
  11. basil leaves for garnish (optional)


  1. Place chicken, sun-dried tomatoes and olives in a medium bowl.

For the dressing

  1. In a small bowl, whisk together olive oil, mayonnaise and vinegar.
  2. Add garlic, basil and salt and pepper to taste and whisk until well-combined
  3. Pour dressing over the chicken mixture.
  4. Add basil and green onions and toss lightly.
  5. Taste and adjust seasoning if needed.
  6. Garnish with fresh basil if desired.

Try this incredible recipe and mesmerize your taste-buds!!!

For any help you can see MY BLOG!!

January 10 2018



This recipe for Low-Carb Rosemary Parmesan Crackers makes a delicious snack. 

These crackers can be part of a low-carb, keto, Atkins, gluten-free, grain-free, diabetic, or Banting diet.

These crackers boast crispy edges-perfect for nibbling.  Flavors of rosemary and parmesan come through in every bite. In fact, they are so good, you may decide to eat them by themselves.


  • 1 1/2 cups part skim mozzarella (about 6 ounces) finely grated
  • 1/2 cup parmesan cheese (about 2 ounces) finely grated
  • 3/4 cup super fine almond flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon fresh rosemary chopped
  • flaked salt (optional)


  1. Preheat oven to 375º Fahrenheit. Have two sheets of parchment, a rolling pin, and two baking sheets available.

  2. Add mozzarella cheese, parmesan cheese, almond flour, sea salt and rosemary to a heavy, large saucepan. 

  3. Place saucepan over low heat and heat, stirring frequently, until the cheeses melt and the mixture forms into a dough. Remove from heat. Turn dough out onto one of the sheets of parchment. Pat into a rectangle

  4. Cover dough with the second piece of parchment. Roll dough into a square about 12 inches by 12 inches. Slide the dough (and parchment) onto a cutting board. 

  5. Remove the top piece of parchment. (Place this parchment on one of the cookie sheets for later) Using a rotary cutter, a pizza cutter, or a serrated knife, cut dough into about 1 1/2 inch squares. 

  6. Place the parchment containing the crackers onto the second cookie sheet. Transfer about half of the crackers to the other sheet and spread them so that they do not touch.

  7. Sprinkle lightly with flaked salt, if desired. Using a fork, make holes in each cracker.

  8. Bake for 9-11 minutes or until edges are golden brown and tops are starting to brown. Remove from oven and transfer the crackers to a cooling rack. Allow to cool completely.

  9. For extra crispy crackers, after the crackers have cooled, place the cooling rack containing the crackers on one of the cookie sheets.  Place in a 175º Fahrenheit oven (Be sure it isn't still hot from baking the crackers) for 15-20 minutes. Turn off the oven and allow the crackers to cool in the oven. This process removes extra moisture and adds crunch.

  10. These crackers are best the same day they are made. If you store them in an airtight container, they may soften a bit. You can make them more crispy again by using the same instructions for extra crispy crackers above.

For help click here!

January 09 2018

Older posts are this way If this message doesn't go away, click anywhere on the page to continue loading posts.
Could not load more posts
Maybe Soup is currently being updated? I'll try again automatically in a few seconds...
Just a second, loading more posts...
You've reached the end.

Don't be the product, buy the product!