Natalie

Natalie is the founder and creative mind behind itssoupy, a culinary space where cooking is celebrated as an art, a cultural journey, and a personal expression. Inspired by her early memories in her grandmother’s kitchen, Natalie channels her love for global flavors and home-cooked comfort into recipes that are both approachable and adventurous, welcoming cooks of all skill levels to explore the vibrant world of food.

Through itssoupy, Natalie shares a wide array of recipes, from cherished classics to bold, innovative dishes, always emphasizing fresh ingredients and step-by-step guidance. More than just a recipe hub, itssoupy is a community where Natalie encourages food lovers to connect, share their kitchen stories, and discover the joy of cooking together.

Latest from Natalie

$To make mini pineapple upside-down cheesecakes, you need simple ingredients. Each one adds flavor and texture to the treat. Here’s what you’ll need: - 1 cup graham cracker crumbs - 1/4 cup unsweetened shredded coconut - 1/4 cup melted butter - 2 cups cream cheese, softened - 3/4 cup sugar - 1 teaspoon vanilla extract - 2 large eggs - 1/2 cup sour cream - 1/4 teaspoon salt - 1 cup canned pineapple rings, drained and chopped - Maraschino cherries for garnish (optional) These ingredients blend together to bring a tropical twist to the classic cheesecake. The graham cracker crumbs and coconut create a crunchy crust. Cream cheese gives a rich and creamy filling. Pineapple adds sweetness and a hint of tartness. If you want to make these cheesecakes even more special, use maraschino cherries on top. They make a beautiful and tasty garnish. For the full recipe, check out the detailed steps above to create this delightful dessert! 1. Preheat the Oven to 325°F (165°C): This step ensures even baking. It helps the cheesecakes rise just right. 2. Combine and Press the Crust Ingredients: In a bowl, mix 1 cup of graham cracker crumbs, 1/4 cup of shredded coconut, and 1/4 cup of melted butter. Stir until the crumbs are moistened. Line a muffin tin with paper liners. Divide the crumb mixture among the liners. Press it down firmly to form a crust. Bake for 8-10 minutes until golden. Let the crust cool. 1. Beat Cream Cheese and Sugar: In a large bowl, beat 2 cups of softened cream cheese until smooth. Gradually add 3/4 cup of sugar. Mix until well combined. Add 1 teaspoon of vanilla extract and 1/4 teaspoon of salt. Keep mixing until creamy. 2. Incorporating Eggs and Sour Cream: Add 2 large eggs one at a time. Mix well after each addition. Then, add 1/2 cup of sour cream. Stir until the batter is smooth and creamy. 1. Add Chopped Pineapple: Gently fold in 1 cup of drained and chopped canned pineapple into the cheesecake batter. This adds sweetness and texture. 2. Pour the Filling and Bake: Fill each muffin liner with the cheesecake mixture, about 3/4 full. Bake in the preheated oven for 20-25 minutes. The edges should be set, and the centers will be slightly jiggly. They will firm up as they cool. For the full recipe, check the instructions above. Presentation Tips for Mini Cheesecakes Serve the mini cheesecakes on a bright platter. Add a sprinkle of toasted coconut on top. Place a fresh mint leaf next to each one for a pop of color. You can also drizzle some caramel sauce for a sweet touch. Ideal Pairings These mini cheesecakes pair well with a fruity drink. Try serving them with fresh pineapple juice or coconut water. For a warm drink, a light herbal tea adds a nice balance. Ensuring Perfect Texture To get the best texture, make sure your cream cheese is soft. This helps it mix smoothly with other ingredients. Beat the mixture well until it's creamy and fluffy. Don't overmix after adding the eggs; just blend until combined. Avoiding Common Mistakes One common mistake is overbaking. Keep an eye on them. They should jiggle slightly in the center when done. Let them cool before chilling. This helps prevent cracks on the surface. How Long to Chill Before Serving Chill your mini cheesecakes for at least two hours. This helps the flavors meld together. For the best taste, consider chilling them overnight. The longer they sit, the creamier they become. Storing Leftovers Effectively Store any leftovers in airtight containers. This keeps them fresh for up to five days in the fridge. If you want to keep them longer, you can freeze them for up to three months. Just remember to thaw them in the fridge before serving. For the full recipe, check out the details provided earlier! {{image_2}} You can switch up these mini pineapple upside-down cheesecakes and make them even more fun. Here are two tasty ideas: - Coconut or Mango Variations: Add a tropical twist by mixing coconut or mango into the filling. For coconut, use 1/2 cup of shredded coconut. For mango, blend in 1/2 cup of pureed mango. This makes for a fruity and refreshing bite. - Chocolate Marble Mini Cheesecakes: To create a chocolate version, melt 4 ounces of dark chocolate. Swirl the melted chocolate into the cheesecake batter before baking. This gives a rich, creamy taste that pairs well with the pineapple. Adapting this recipe for different diets is simple and fun. Here are some options: - Gluten-Free Crust Alternatives: If you need a gluten-free option, use gluten-free graham crackers or ground nuts, like almonds or walnuts. Mix these with melted coconut oil instead of butter for a tasty crust. - Vegan or Dairy-Free Substitutes: For a vegan version, swap cream cheese for a vegan cream cheese alternative. Use flax eggs instead of regular eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water to replace one egg. You can also use coconut yogurt in place of sour cream. Seasonal fruits and flavors can elevate your mini cheesecakes. Here are some ideas: - Ideas for Seasonal Fruits: In the summer, top these cheesecakes with fresh berries like strawberries or blueberries. In the fall, try adding sliced apples or pears with a sprinkle of cinnamon. - Incorporating Spices for Holiday Flavors: Add a pinch of nutmeg or ginger to the cheesecake batter during holiday seasons. This adds warmth and makes the flavors pop. For the full recipe, check out the detailed instructions above and enjoy making these fun variations! To keep your mini pineapple upside-down cheesecakes fresh, use airtight containers. These containers seal in moisture and prevent odors from affecting your dessert. Place the cheesecakes in single layers, with parchment paper between them to avoid sticking. You can refrigerate them for a quick treat or freeze them for later. Refrigeration is best for short-term storage. If you plan to keep them longer, freezing is ideal. Just make sure to wrap each cheesecake in plastic wrap before placing them in a container. In the fridge, these cheesecakes last about 5 days. Keep an eye on them and enjoy them while they are fresh. If you notice any water on top or a sour smell, it's time to toss them. The texture may also change if they sit too long. When you're ready to enjoy frozen cheesecakes, move them to the fridge overnight for a slow thaw. This helps keep their creamy texture. Avoid thawing at room temperature, as it can cause them to become soggy. If you want to reheat them, do so gently. Use a microwave for 10-15 seconds at a time. This warms them without ruining their creamy goodness. Enjoy your mini cheesecakes at their best! For the full recipe, check out the details above. Can I make these mini cheesecakes ahead of time? Yes, you can make these mini cheesecakes a day in advance. Just store them in the fridge. This lets the flavors blend well. Plus, it saves time on the day you serve them. What can I substitute for cream cheese? If you need a substitute, use Greek yogurt or mascarpone cheese. Both give a creamy texture. You can also try a vegan cream cheese for a dairy-free option. How to serve mini cheesecakes at a party? Serve these mini cheesecakes on a fun platter. You can add a sprinkle of toasted coconut on top. This adds a nice touch. For more color, use fresh mint leaves as a garnish. Can these cheesecakes be made in different-sized pans? Yes, you can use different-sized pans. Just adjust the baking time. For larger pans, they may need more time to bake. Smaller pans will cook faster. What if I don't have muffin liners? If you lack muffin liners, grease the muffin tin well. Use butter or cooking spray to prevent sticking. You can also use parchment paper cut into circles. How do I know when the cheesecakes are done baking? Check the edges of the cheesecakes. They should be set while the centers are slightly jiggly. They will firm up as they cool. This method ensures a perfect texture. For the full recipe, visit the provided link to create these delicious treats! This blog post provided a detailed guide on making mini cheesecakes. We covered ingredients, step-by-step instructions, helpful tips, and fun variations. These cheesecakes are great for any occasion. Remember to chill them properly for best flavor. Don’t hesitate to try different flavors and toppings to make them your own. Enjoy creating delicious treats that everyone will love!$

Mini Pineapple Upside-Down Cheesecakes Delightful Treat

If you love a sweet twist on a classic dessert, you’re in for a treat! Mini Pineapple Upside-Down Cheesecakes blend

$- 1 medium head of cauliflower - 1 cup chickpeas - 1 cup cherry tomatoes - 1 small cucumber - ½ red onion - 1 avocado - ½ cup corn Cauliflower forms the base of this dish. I love using fresh cauliflower because it gives a light and fluffy texture. You can grate it or pulse it in a food processor. Chickpeas add protein and a nice crunch. Fresh vegetables like tomatoes, cucumber, and red onion brighten the bowl. Avocado brings a creamy richness, while corn adds a sweet pop. - 2 tablespoons olive oil - 1 tablespoon apple cider vinegar - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - ¼ teaspoon cayenne pepper (optional) - Salt and pepper to taste I use olive oil for cooking and flavor. Apple cider vinegar gives a tangy kick. The spices like smoked paprika and garlic powder add depth. A pinch of cayenne pepper can spice things up, but it’s optional. Don’t forget salt and pepper to enhance all the flavors. - Fresh herbs (parsley, cilantro) - Lemon wedges Fresh herbs make everything brighter. Parsley or cilantro adds a burst of flavor. Lemon wedges on the side give a zesty touch. You can squeeze them over the bowl right before you eat. For the full recipe, check [Full Recipe]. To make cauliflower rice, start by removing the leaves and stems. Cut the head into smaller pieces. Then, you can use a food processor or a box grater. If you use a food processor, pulse it until it looks like rice grains. If you use a grater, grate it carefully. To avoid mushiness, cook the cauliflower rice for just a few minutes. Stir it often while cooking. You want it tender but still firm. Add a pinch of salt and pepper for flavor. For the chickpeas, heat a frying pan over medium heat. Add one tablespoon of olive oil and let it warm up. Once hot, add your chickpeas. Include smoked paprika, garlic powder, cayenne pepper, salt, and pepper. Sauté the chickpeas for about 5-7 minutes. Stir them often to keep them from sticking. You want them heated through and slightly crispy. This adds great texture and flavor. Now, it’s time to put everything together. In a large bowl, mix the cauliflower rice and the sautéed chickpeas. Add cherry tomatoes, diced cucumber, corn, and red onion. Drizzle with apple cider vinegar for a tangy kick. Toss everything gently until well combined. For a beautiful meal, serve in individual bowls. Arrange the ingredients in sections for a colorful look. Top with sliced avocado and chopped parsley or cilantro. Serve with lemon wedges for extra flavor. To boost the flavor of your cauliflower rice bowl, marinating the ingredients works wonders. Marinate the chickpeas for at least 30 minutes. Use olive oil, apple cider vinegar, and spices. This will create a deep taste. Spices add extra depth, too. Smoked paprika gives a warm flavor. Garlic powder adds a nice punch. If you like heat, cayenne pepper is a good choice. Just a pinch can add a lot. To keep the cauliflower crunchy, watch your cooking time. Cook the cauliflower rice for just 4-5 minutes. Stir often to avoid mushiness. You want it tender but not soft. Adjust cook times based on your taste. If you prefer a softer texture, add a few more minutes. Just remember to keep an eye on it. Meal prep makes life easier. You can make components ahead of time. Clean and cut your veggies the day before. Store them in separate containers. This keeps them fresh and ready for use. For quick assembly, cook the chickpeas and cauliflower rice in advance. They can stay in the fridge for up to three days. Just reheat them when you're ready to eat. This way, you can assemble your cauliflower rice bowl in no time! {{image_2}} For a vegan twist, swap chickpeas for other legumes. Black beans or lentils work well. They add protein and flavor. You can also add more veggies to boost nutrition. Think bell peppers, spinach, or shredded carrots. These will brighten your bowl and add crunch. If you follow a keto diet, choose low-carb options instead of chickpeas. Try using zucchini noodles or shredded cabbage. These keep your bowl light but filling. To add flavor, use healthy fats like avocado oil or coconut oil. They add richness and make the dish more satisfying. Want to explore global flavors? Give your bowl a Mediterranean twist. Add olives, feta, or roasted red peppers. These ingredients bring a salty and tangy taste. For an Asian-inspired bowl, mix in soy sauce, sesame oil, and green onions. This gives your cauliflower rice a bold flavor. The options are endless! To keep your cauliflower rice bowl fresh, cool it down first. Place it in the fridge within two hours of making. Use airtight containers to avoid moisture loss. Glass or BPA-free plastic containers work best. Make sure to label your containers. This way, you’ll know what’s inside and when you made it. Yes, you can freeze cooked cauliflower rice! Portion it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. For thawing, the best method is to leave it in the fridge overnight. If you need it fast, use the microwave on low power. This will help keep the texture nice. Fresh vegetables like tomatoes and cucumbers last about five days in the fridge. Cauliflower can last up to a week. Chickpeas, if canned, last long as long as you keep them sealed. Watch for signs of spoilage: wilted leaves, brown spots, or an off smell. Toss anything that looks or smells bad. Cauliflower rice is simply cauliflower cut into small bits. It looks like rice but is much healthier. This veggie is low in carbs and calories. It has lots of fiber, vitamins, and minerals. You can use it in many dishes, like stir-fries or salads. It also takes on flavors well, making it very versatile. Yes, you can cook cauliflower rice ahead of time. Just store it in an airtight container in the fridge. It will stay fresh for about 3 days. To reheat, warm it in a pan over medium heat. This helps keep the texture nice and not mushy. If you want, you can add a little olive oil while reheating. You can add many tasty things to your cauliflower rice bowl. Here are some ideas: - Grilled chicken or shrimp for protein - Beans like black beans or kidney beans - Fresh herbs like cilantro or parsley - Sliced bell peppers or carrots for crunch - Nuts or seeds for extra texture Feel free to mix and match based on what you like! Yes, this recipe is gluten-free. Cauliflower and all the other ingredients, like chickpeas and vegetables, do not contain gluten. Always check labels on packaged items, like vinegar or spices, to be safe. This way, you can enjoy a delicious meal without worry. This blog post covered how to make a tasty cauliflower rice bowl. We discussed the main ingredients like cauliflower and chickpeas, and tasty seasonings. You learned step-by-step instructions for preparing and cooking each part. I shared tips for enhancing flavor, adjusting texture, and meal prep. You now have ideas for variations and know how to store leftovers properly. With these ideas, you can enjoy a healthy, easy meal that fits any diet. Dive in and make your bowl truly yours!$

Cauliflower Rice Bowl Fresh and Flavorful Delight

Looking for a fresh and vibrant meal option? The Cauliflower Rice Bowl is a delicious way to enjoy healthy ingredients

$- 4 boneless, skinless chicken breasts - 4 tablespoons unsalted butter - 6 cloves garlic, minced - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - 1 tablespoon fresh parsley, chopped - 1 teaspoon paprika - Salt and pepper to taste - Juice of 1 lemon - Lemon slices for garnish Gathering the right ingredients is key to making garlic butter chicken. You need fresh chicken breasts. They should be boneless and skinless for easy cooking. Next, butter adds richness. I prefer unsalted butter for better control over salt. Fresh garlic gives this dish its bold flavor. Minced garlic is best for even distribution. Herbs are important, too. Fresh thyme adds a lovely, earthy taste. You can use dried thyme if fresh is not available. Paprika adds a nice color and a hint of spice. Don’t forget salt and pepper to season your chicken. Finally, lemon juice brightens the dish. The juice balances the richness of the butter. Lemon slices make great garnishes. They add a pop of color and freshness to your plate. - Calories per serving: Approximately 350 - Macronutrient breakdown: - Protein: 36g - Fat: 20g - Carbohydrates: 2g Knowing the nutritional values helps you make smart choices. This dish is high in protein, making it great for muscle building. The fat comes mainly from the butter, which gives flavor. The low carbs make this dish suitable for many diets. - Alternatives for butter: You can use olive oil or coconut oil if you want a dairy-free version. - Chicken alternatives: Chicken thighs or even turkey breast work well too. - Herb variations: Basil or oregano can replace thyme for a different flavor profile. These substitutions let you tailor the recipe to your taste. Don’t be afraid to experiment! Each option brings a unique twist to your garlic butter chicken. For the full recipe, check out the detailed instructions to make this dish come alive! First, pat the chicken breasts dry with paper towels. This step helps the chicken brown nicely. Next, season both sides generously with salt, pepper, and paprika. This adds flavor and makes the dish pop. Now, let’s get cooking! Heat 2 tablespoons of butter in a large skillet over medium heat. Once the butter is melted and bubbly, add the chicken breasts. Sear them for about 6-7 minutes on each side. Aim for a golden brown color. Make sure the chicken is cooked through, reaching an internal temperature of 165°F (75°C). Once done, remove the chicken from the skillet and set it aside on a plate. In the same skillet, reduce the heat to low. Add the remaining 2 tablespoons of butter. Once it melts, toss in the minced garlic and thyme. Sauté for about 1-2 minutes. You want the garlic fragrant, but not burnt. Next, add the juice of one lemon. Stir well to mix everything together. Bring the mixture to a gentle simmer. Return the chicken to the skillet, spooning the garlic butter over the top. Cook for another 1-2 minutes. This helps the flavors meld together and warms the chicken. Once done, remove the skillet from the heat. Sprinkle with freshly chopped parsley for a burst of color and flavor. For serving, place the garlic butter chicken on a rustic wooden cutting board or a simple white plate. Drizzle extra garlic butter sauce over the chicken. Garnish with lemon slices and parsley. Pair it with roasted vegetables or a light salad for a full meal. You can find the full recipe for Garlic Butter Chicken Delight in the earlier sections. To keep your chicken juicy, start by patting it dry. This helps the seasoning stick well. Season both sides with salt, pepper, and paprika. When searing, use medium heat. This ensures the chicken cooks evenly. Avoid burning garlic by lowering the heat when you add it. Garlic burns fast and can taste bitter. Sauté it for just 1-2 minutes. You want it fragrant, not brown. Want to add a kick? Try adding red pepper flakes or a dash of hot sauce. This gives your dish a nice heat without overpowering it. Fresh herbs pack more flavor than dried. Use fresh thyme and parsley for the best taste. If using dried herbs, remember to use less, as they are stronger. For serving, a rustic wooden board enhances the meal's charm. A simple white plate makes the colors pop. Drizzle extra garlic butter on top for a glossy finish. Garnish with lemon slices and chopped parsley. This adds a fresh touch and bright color. Pair with roasted veggies or a light salad for a full meal. You can find the full recipe for Garlic Butter Chicken Delight to guide you through these steps. {{image_2}} For a tasty twist, try garlic butter chicken pasta. You will need: - 4 boneless, skinless chicken breasts - 4 tablespoons unsalted butter - 6 cloves garlic, minced - 1 teaspoon fresh thyme leaves - 1 tablespoon fresh parsley, chopped - 1 teaspoon paprika - Salt and pepper to taste - Juice of 1 lemon - Lemon slices for garnish - 8 ounces pasta (like fettuccine or penne) To make this dish, cook the pasta first. Follow the package instructions and drain. While cooking, prepare the chicken. After cooking the chicken, add the garlic butter sauce as usual. Mix in the pasta at the end. Toss everything together to coat the pasta. This adds a rich, buttery flavor to your meal. Using chicken thighs gives you a different taste. You will need: - 4 chicken thighs (bone-in or boneless) - 4 tablespoons unsalted butter - 6 cloves garlic, minced - 1 teaspoon fresh thyme leaves - 1 tablespoon fresh parsley, chopped - 1 teaspoon paprika - Salt and pepper to taste - Juice of 1 lemon - Lemon slices for garnish For thighs, start on medium heat. Sear the thighs for about 8-10 minutes on each side. The skin should turn golden brown and crispy. If using bone-in thighs, check the internal temperature. It should be 165°F (75°C). Finish with the garlic butter sauce like before. This will make the chicken juicy and full of flavor. You can make a vegetarian garlic butter dish too. Swap chicken for: - 1 pound of firm tofu or tempeh - 4 tablespoons unsalted butter - 6 cloves garlic, minced - 1 teaspoon fresh thyme leaves - 1 tablespoon fresh parsley, chopped - 1 teaspoon paprika - Salt and pepper to taste - Juice of 1 lemon - Lemon slices for garnish Press the tofu to remove excess water. Cut it into cubes. Sauté the tofu in butter until golden. Add garlic next, then the thyme. Finish with lemon juice. This version is light yet still packed with flavor. You can serve it over rice or with a salad. For the complete recipe, check the Full Recipe section. To store cooked chicken, cool it first. Place it in an airtight container. This keeps the chicken fresh. You can store it in the fridge for three to four days. Use glass containers for the best results. They are sturdy and safe for reheating. To reheat chicken, the oven is best. Set it to 350°F (175°C). Place the chicken in a baking dish with a little broth. Cover it with foil to help keep it moist. Heat for about 15-20 minutes until warm. You can also use a microwave. Place the chicken on a plate and cover it with a damp paper towel. Heat it in short bursts of 30 seconds until hot. To freeze garlic butter chicken, let it cool completely. Wrap each piece tightly in plastic wrap. Then place the wrapped pieces in a freezer bag. Remove as much air as possible. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for the best taste. To make garlic butter chicken low carb, swap the chicken breasts for chicken thighs. They add more flavor and stay juicy. Use unsalted butter for a rich taste. Instead of regular butter, try ghee for a nutty flavor. Replace fresh thyme with rosemary for a different twist. You can also skip the lemon juice and use vinegar instead. Serve it with zucchini noodles or cauliflower rice to keep it low carb. Yes, you can use frozen chicken. First, thaw it in the fridge overnight. If you're short on time, you can use the microwave to defrost. Make sure to cook it right away after thawing. Always check the internal temperature. It should be 165°F (75°C) for safe eating. This ensures your chicken is juicy and tender. Garlic butter chicken pairs well with many sides. Here are some great ideas: - Roasted vegetables: carrots, broccoli, or bell peppers - A light salad with mixed greens and a lemon vinaigrette - Creamy mashed potatoes or cauliflower mash - Garlic bread or crusty rolls to soak up the sauce - Quinoa or brown rice for a healthy grain option These sides enhance the meal's flavor and texture, making it a delightful experience. For more options, check the Full Recipe! This blog post covered a tasty garlic butter chicken recipe. We explored key ingredients and their substitutes. We also shared detailed steps for cooking and tips to enhance flavor. You learned variations, storage tips, and reheating methods. Incorporating these ideas can make meal prep fun and easy. Whether you choose to stick with chicken or try alternatives, this dish is sure to please. Enjoy your cooking and savor every bite!$