Soulful Eats

Chicken drumsticks that are crispy in an air fryer
These are juicy on the inside and crunchy on the outside. They're also one of the easiest dinners to make. No breading, no mess—just tasty chicken.
Things you need
8 to 10 chicken legs
1½ tbsp of olive oil
1 tsp of paprika
1 teaspoon of garlic powder
½ teaspoon of onion powder
½ tsp of smoked paprika or chili powder (optional)
Black pepper and salt
Directions
Get the chicken dry
Use paper towels to dry the drumsticks very well. This step is important because it makes the skin crispier.
Time of year
If you're using smoked paprika, toss the drumsticks with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Make sure they are all covered.
Fry in the air
Put the drumsticks in the air fryer basket in a single layer. Don't stack them.
Cook the chicken in an air fryer at 380°F (195°C) for 18 to 22 minutes, turning it halfway through, until the skin is crispy and the chicken is done.
Let it rest and serve.
Let them sit for a few minutes before you serve them. They'll be hot and juicy.
Advice
Give them an extra 2 to 3 minutes at the end if you want them to be even crispier.
After cooking, these taste great with BBQ sauce, buffalo sauce, or honey garlic.
The air fryer is great for reheating leftovers.

Shredded Beef in Gravy Recipe

Ingredients

• 3–4 lb chuck roast (boneless)

• 2½ tsp kosher salt (divided)

• 2 tsp black pepper

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp Chef Bae Seasoning

• 1 tsp smoked paprika

• 2 tbsp oil (vegetable or avocado)

• 1 medium onion, sliced

• 4 cloves garlic, minced

• 3 cups beef broth (low sodium)

• 2 tbsp Worcestershire sauce

• 1 tbsp soy sauce or Kitchen Bouquet

• 2 tbsp butter

• 2 tbsp cornstarch + 2 tbsp cold water (slurry)

• Fresh parsley (optional garnish)

Instructions:

Pat the chuck roast dry. Season all over with salt, pepper, garlic powder, onion powder, Chef Bae Seasoning, and paprika.

Heat oil in a large pot or Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned (about 3–4 minutes per side). Remove and set aside.

In the same pot, add sliced onions and cook until soft and lightly caramelized (5–7 minutes). Add garlic and cook 30 seconds until fragrant.

Pour in beef broth, Worcestershire, and soy sauce. Scrape up all the brown bits. Add butter, then return the beef to the pot.

Cover and cook:

• Stovetop: Low heat, 3–3½ hours

• Oven: 300°F, 3½–4 hours

• Slow cooker: Low, 8 hours

Beef should shred easily with a fork. Remove beef, shred with two forks, discard excess fat, and return meat to the pot.

Stir in cornstarch slurry and simmer uncovered 5–10 minutes until gravy is thick, glossy, and coats the beef.

Adjust salt and pepper. Garnish with chopped parsley if desired.

WOULD YOU EAT THESE CRISPY FRIED MUSHROOMS WITH COOL RANCH DIP

Get ready for a crunchy, savory treat with these Crispy Fried Mushrooms! Served alongside a refreshing Cool Ranch Dip, these golden-battered mushrooms are perfect for a snack, appetizer, or party platter.

👉🏽Ingredients:

▪️For the Crispy Fried Mushrooms:

1 lb button or cremini mushrooms, cleaned and stems trimmed

1 cup all-purpose flour

1 tsp garlic powder

1 tsp paprika

1/2 tsp onion powder

Salt and pepper to taste

2 large eggs

1/2 cup milk

1 cup breadcrumbs (panko for extra crunch)

Vegetable oil for frying

▪️For the Cool Ranch Dip:

1 cup sour cream

1/4 cup mayonnaise

1 tbsp dried parsley

1 tbsp dried dill

1 tsp garlic powder

1 tsp onion powder

1/2 tsp dried chives

1 tbsp fresh lemon juice

Salt and pepper to taste

👉🏽Instructions:

▪️Prepare the Mushrooms:

Pat the cleaned mushrooms dry with paper towels. In a shallow dish, mix together the flour, garlic powder, paprika, onion powder, salt, and pepper.

▪️Set Up the Breading Station:

In one shallow dis.

Nothing like some fried pork chops with homemade mashed potatoes and gravy and the wife made the rolls from scratch!

Spicy Honey-Garlic Shrimp & Broccoli Stir-Fry🍤🔥

A bold, glossy, flavor-packed stir-fry featuring juicy shrimp, tender broccoli, sweet bell peppers, and onions all coated in a sticky spicy honey-garlic sauce. This dish is fast, addictive, and perfect for weeknights!

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Stir-Fry

1 lb large shrimp, peeled & deveined

2 cups broccoli florets

1 red bell pepper, sliced

1 small onion, sliced

1 tbsp vegetable oil

Salt & pepper

For the Spicy Honey-Garlic Sauce

3 tbsp honey

2 tbsp soy sauce

1 tbsp rice vinegar or lemon juice

3 cloves garlic, minced

1 tsp ginger, grated

1–2 tsp chili flakes or chili paste (adjust heat)

1 tsp cornstarch + 2 tsp water (slurry)

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

Prepare the Sauce:
Mix honey, soy sauce, vinegar/lemon, garlic, ginger, and chili flakes in a bowl. Set aside.

Cook the Shrimp:
Heat oil in a wok or skillet on medium-high.
Add shrimp, season lightly with salt & pepper, and cook 1–2 minutes per side until pink. Remove and set aside.

Sauté Veggies:
In the same pan, add broccoli, onion, and bell pepper.
Stir-fry 4–5 minutes until slightly tender but still crisp.

Add the Sauce:
Pour in the sauce and simmer for 1 minute.

Thicken:
Add the cornstarch slurry and stir until sauce becomes glossy and thick.

Finish:
Add shrimp back in, toss to coat, cook 1 more minute, and serve hot.

Prep Time: 10 min
Cooking Time: 10 min
Total Time: 20 min
Kcal: ~420 per serving
Servings: 2

Keto Garlic Breadsticks 🧄🧀

Cheesy, flavorful, and perfect for dipping!

Ingredients:

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1 large egg

1 tsp garlic powder

Instructions:

Preheat your oven to 350°F (175°C).

In a bowl, mix together the mozzarella, Parmesan, egg, and garlic powder until fully combined.

Press the mixture onto a greased baking pan, flattening it into a circle for a “pizza-style” shape.

Bake for about 15 minutes, or until golden brown.

Slice into breadstick shapes and serve with sugar-free pizza sauce for dipping. 🍅

Keto Peanut Butter Mousse

Ingredients

4 oz of cream cheese (softened or room temperature)

½ cup heavy whipping cream (more if needed to thin the mixture)

2 1/2 tbsp of natural peanut butter (no sugar added)

5 tbsp Monk Fruit Confectioners Sweetener

½ tsp vanilla extract

Lily's chocolate chips or crushed peanuts (optional topping)

Instructions

In a medium-sized bowl, beat heavy whipping cream until it almost doubles in size. Set aside.

In a separate bowl, add the softened cream cheese, natural peanut butter, Swerve Confectioners (or Monkfruit Powdered), and vanilla then beat with a mixer until the peanut butter fluff is smooth and creamy.

Add the whipped cream to your peanut butter mixture and fold it in gently using a rubber spatula. Try to keep as much air in the mousse as possible. Mix until combined.

Top or add Lily's Chocolate Chips over top or crushed peanuts. (This is optional, but it really makes it tastes so amazing!)

Serve right away or refrigerate overnight. (I think it is best kept in the refrigerator overnight and served the next day!)

Bang-Bang Melty Bacon Cheddar Stuffed Meatloaf Bombs

Ingredients:
- 1 lb ground beef
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 4 slices of bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup bang-bang sauce (mayonnaise, sweet chili sauce, and sriracha mixed together)
- Toothpicks

Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, mix together the ground beef, bread crumbs, milk, egg, garlic powder, onion powder, salt, and pepper until well combined.
3. Take a small amount of the meat mixture and flatten it in the palm of your hand.
4. Place a spoonful of crumbled bacon and shredded cheddar cheese in the center, then fold the meat mixture around the filling to form a ball.
5. Repeat with the remaining meat mixture and filling.
6. Place the meatloaf bombs on a baking sheet lined with parchment paper.
7. Bake in the preheated oven for 25-30 minutes, or until cooked through.
8. Remove the meatloaf bombs from the oven and brush them with the bang-bang sauce.
9. Return the meatloaf bombs to the oven and bake for an additional 5 minutes, or until the sauce is heated through.
10. Remove from the oven and let cool slightly before serving.
11. Serve the Bang-Bang Melty Bacon Cheddar Stuffed Meatloaf Bombs with extra bang-bang sauce for dipping.
Enjoy!

Cheesy Bacon Hasselback Potato Bake

Ingredients:

4 large potatoes, thinly sliced Hasselback-style

1 packet French onion soup mix

6 slices bacon, cooked and crumbled

1 cup heavy cream

1 cup shredded cheese (cheddar or gruyère)

2 tbsp melted butter

1 tbsp fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).

2. Arrange the sliced potatoes in a baking dish and brush them with melted butter.

3. Evenly sprinkle the French onion soup mix over the potatoes.

4. Drizzle the heavy cream over the top, ensuring it seeps between the slices.

5. Scatter the crumbled bacon over the potatoes.

6. Cover the dish with foil and bake for 45 minutes.

7. Remove the foil, sprinkle the shredded cheese on top, and bake uncovered for another 15 minutes or until golden and bubbly.

8. Garnish with fresh parsley and serve warm.

Enjoy your cheesy, savory potato bake!

Garlic Butter Chicken Tortellini with Cajun Alfredo Sauce



For the Chicken
1¼ lbs boneless, skinless chicken breasts, cut into bite-size pieces
1 tbsp olive oil
2 tbsp butter
1 tbsp Cajun seasoning
½ tsp smoked paprika
Salt & black pepper, to taste
For the Tortellini & Cajun Alfredo
20 oz cheese tortellini (refrigerated or frozen)
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
2 oz cream cheese, softened
¾ cup grated Parmesan cheese
½ cup shredded mozzarella (optional, extra creamy)
½ tsp red pepper flakes (optional)
½ cup reserved pasta water, as needed
Optional Garnish
Fresh parsley
Extra Parmesan
Light sprinkle of Cajun seasoning



1. Cook the Tortellini
Bring salted water to a boil and cook tortellini according to package directions. Reserve ½ cup pasta water, then drain and set aside.
2. Cook the Garlic Butter Cajun Chicken
Season chicken with Cajun seasoning, smoked paprika, salt, and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Add chicken and cook 4–5 minutes until golden and cooked through. Remove and set aside.
3. Build the Cajun Alfredo Sauce
In the same skillet, add garlic and sauté until fragrant (about 30 seconds).
Pour in chicken broth and scrape up any browned bits.
Stir in heavy cream and cream cheese, whisking until smooth.
Add Parmesan and mozzarella, stirring until melted and velvety.
Season with red pepper flakes and adjust Cajun seasoning to taste.
4. Bring It All Together
Add cooked tortellini and chicken back into the skillet.
Gently toss until everything is coated in the creamy Cajun Alfredo.
Use reserved pasta water to loosen the sauce if needed.
5. Serve

Plate hot and creamy. Garnish with parsley, extra Parmesan, and a light Cajun dusting.

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4
Vibe: Rich, buttery, Cajun comfort food with restaurant energy

Keto Rustic Beef and Green Bean Stew, like comfort food

This stew is thick, warm, and full of flavor. It tastes like something that has been cooking on the stove all afternoon. It's filling, satisfying, and great for people on keto who miss classic home cooking.

Things you need

2 pounds of beef stew or chuck meat, cut into pieces

2 tablespoons of avocado or olive oil

1 small chopped onion (optional but adds flavor)

3 cloves of garlic, chopped up

1½ cups of fresh or frozen green beans, cut up

1 cup sliced celery

½ cup of diced bell peppers

1 cup of diced radishes (a keto-friendly potato substitute)

6 cups of beef broth

2 tablespoons of tomato paste (a little bit keeps carbs low)

1 teaspoon of salt (add more or less to taste)

½ teaspoon black pepper

1 teaspoon paprika

½ teaspoon of dried thyme

½ teaspoon dried oregano

1 bay leaf

Instructions

Heat oil in a large pot over medium heat.

Add pieces of beef and cook them until they are brown on all sides. Take your time with this step; it adds flavor.

Add onion and garlic. Cook for 2–3 minutes until fragrant.

Stir in tomato paste and spices. Let it cook for about 1 minute.

Add broth, bay leaf, green beans, celery, bell peppers, and radishes.

Bring to a gentle boil, then reduce heat to low.

Cover and simmer for 1½ to 2 hours, stirring occasionally, until beef is tender.

Remove bay leaf and adjust seasoning before serving.

Smoky Cajun Beef Rigatoni in Ultra-Creamy Velveeta Alfredo .

Ingredients:

1 lb rigatoni pasta

1 lb ground beef

2 tablespoons olive oil

1 tablespoon Cajun seasoning

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 cloves garlic, minced

2 cups heavy cream

8 oz Velveeta cheese, cubed

1/2 cup grated Parmesan cheese

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Directions:

Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.

Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks.

Season the beef with Cajun seasoning, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well to coat evenly.

Add minced garlic to the skillet and sauté for 30 seconds until fragrant.

Reduce heat to medium and pour in the heavy cream, stirring gently to combine.

Add Velveeta cubes and stir continuously until fully melted and smooth.

Stir in grated Parmesan cheese and simmer for 2–3 minutes until the sauce thickens slightly.

Add the cooked rigatoni to the skillet and toss until the pasta is fully coated in the creamy Cajun beef Alfredo sauce.

Remove from heat, garnish with fresh parsley, and serve hot.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 720 kcal | Servings: 4 servings