Category: dinner

what a difference *broiling* makes

 

I had to broil it to be extra delicious and you gotta admit, broiling them gives much more flavor as the fats infuse well with the cheese alongside the other ingredients. Idgaf if it looks like vomit, it tastes like a dream.

I used my copper pan to be able to make the cooking and broiling a breeze.

broiled obviously.

Luscious broiled Chicken Thighs with Spinach

Luscious broiled Chicken Thighs with Spinach

Ingredients

  • 1 lb deboned chicken thighs-
  • 1/2 bell pepper
  • 4 pc medium size crimini mushroom
  • 1/4 red onions
  • 1/4 cup mexican sour cream
  • 1/4
  • salt
  • garlic powder
  • 1 entire bag of spinach
  • ghee for sauteing the chicken
  • Sharp cheddar

Instructions

  1. Pre-set oven to broil about 425 degrees
  2. Sautee the sliced chicken in ghee until chicken turns golden brown
  3. Add mushroom, onions, bell peppers
  4. Saute ingredients til bell peppers get a little semi mushy -(i like the taste of bellpeppers thas why)
  5. Add cream + sour cream
  6. Add spinach
  7. Mix all ingredients sprinkle with shredded cheddar
  8. Bring to a boil for 5 mins
  9. Transfer pan to oven and broil for 6 mins
  10. Let cool for a few minutes and enjoy
http://misismessyeater.com/2018/05/03/what-a-difference-broiling-makes/

soupy, smelly shakshuka (say that 4 times)

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This is not the conventional recipe because me and my hubby love eating soups especially for dinner– so I make it very soupy and filling.

I tend to get lazy cooking for two (since my husband isn’t keto)

Smelly i say because I rely heavily for fish sauce for this recipe. I think it brings out the best taste in the ground pork with tomato puree.

WARNING!!!! Fish sauce or patis is Filipino is an acquired taste, for those who are not used to  insane odors, this might throw you off because it really stinks! However, the taste is really good.

This is used in a lot of South East Asian cooking– Thai, Filipino, Indonesian, Cambodian, etc Also in a lot of Chinese dishes. It is also associated with that Umami taste– a savory salty indescribable taste that hits the salty spot in your tongue.

I stopped buying any type of broths for the cost— I just needed my filtered water and patis ; or prepare broth over the weekend and you are done!

On with this fatty soup.

 

I wanna call it a shakshuka with an identity crisis -Keto Shakshuka

I wanna call it a shakshuka with an identity crisis -Keto Shakshuka

Ingredients

  • 1 quart water
  • 2 tbsp ghee
  • Garlic powder
  • 3 tbsp fish sauce
  • 1 cup tomato puree
  • 1 cup ground beef
  • 1/2 c Ricotta cheese
  • 1/2 bunch of cilantro

Instructions

  1. Brown beef in a non stick skillet with ghee- bask in the glory of melting good 'ol fat
  2. Add garlic powder and fish sauce (prepare for the funky smell)
  3. Add the tomato puree and let it all blend for 2-3 minutes
  4. Add water reduce to a simmer for 10 minutes
  5. Add chopped bottom part of cilantro (the stems gop in first)
  6. Add 4 eggs, let it harden in the broth for about 5 minutes
  7. Add cilantro leaves and serve
http://misismessyeater.com/2018/04/03/soupy-smelly-shakshuka-say-that-4-times/

 

it is always about the lifetsytle, not just diet— Click Here!

 

Fantasizing Fat

I was watching a youtube video of how an authentic Ramen is made in Japan. I had hallucinating visions of the ultra soft pork braised for hours, the dreamy, melting in your mouth moment as soon as the meat touches your lips. Freakin fat pork is such a turn-on.

Minus the wheat noodles, and added sugar in the broth if you make your own  Chashu ramen, is the perfect keto soup. Think of the glistening fatty broth, nigiri- laden soup simmering for two hours in low heat, perfected with garlic, green onions and a hint of sake and the star of the show, chashu— or pork belly, (MINUS THE NOODLES OF COURSE), and soft boiled egg, this is the ultimate keto approved soup.

I had to snap back to reality that i don’t have pork belly, hard-boiled eggs only, i got less than 30 minutes to cook,  and my husband doesn’t eat the way I do. So meh, let’s do a quickie udon for the hubby.

Quickie Udon

Ingredients

  • Udon pre-packaged
  • 6 cups filtered water or home-made broth
  • 1/2 cup 80/20 ground beef
  • 3 stalks green onion
  • 1/4 c soy sauce (be mindful of the ingredients of your soy sauce. Some pack an extreme amount of carbs)
  • Hard or soft- boiled eggs

Instructions

  1. Boil udon for 4 minutes, set aside
  2. In a separate bowl, Braise ground beef in soy sauce to let the flavors blend with the meat
  3. Throw in filtered water, let it simmer for about 10 minutes
  4. Pour broth over drained soup, serve to starving hubby
http://misismessyeater.com/2018/01/26/fantasizing-fat/

Shortie Shirataki

Shirataki noodles are the HFLC fam’s go-to if they want their noodle fix. I hoard mine from an Asian grocery store.  I really wish Trader Joe’s would hook up with some suppliers of Shirataki noodles.

If you aren’t aware, cooking this incredibly carb-friendly noodle it is a 4-step process:

 

  1. Strain noodles from pack
  2. Boil noodles for 5-10 mins or as instructed in the pack
  3. Stir fry in a non-stick pan without any oil.
  4. Cook as you would normally would in any recipe

Perhaps to some these steps would be laborious,  but it really is well worth the effort.

IT took me a little while to get used to the texture of this though, but still I have these normally.
In my experience compared to an ordinary pack of either frozen or dry noodles, Shirataki doesn’t usually absorb the flavor of the sauce. To make up for the missing taste that the starch provides to the noodles, I normally stir fry them in lard and butter, and add more seasonings as I go along.

 

Creamy Shirataki in Alfredo Sauce

15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serving Size: 1

Carbs per serving: 4 grams

Ingredients

  • 1 pack shirataki noodles
  • Pork Lard for sauteeing
  • 1/2 cup ground fatty beef (80/20)
  • 1/3 cup bacon
  • 2 tbsp salted butter
  • 1/3 cup heavy cream
  • Onion Salt
  • Handful of Cheddar Cheese (your desired) amount for garnishing

Instructions

  1. Cook shirataki as directed
  2. Preheat lard in a pan, toss the beef and cook until medium brown
  3. Add bacon and be amazed at the forming fat around your pan
  4. Season with onion sault
  5. Add Heavy cream
  6. Add cooked Shirataki to the mixture,
  7. Add butter
  8. Toss for less than 5 minutes carefully watching not to let the mixture dry up
  9. Serve!
http://misismessyeater.com/2018/01/24/shortie-shirataki/

 

Also it would require a little more effort to chew the noodles,  it is a little tough. despite the lack of the taste found in your typical noodles, cooking with these babies are well worth the process and unless you want to wolf down 25 – 30 grams of carbs for a plate of your normal noodle!