I just made your earlier amazing egg based noodle recipe. We are having hamburger stroganoff tonight. I am looking forward to making this recipe. I can't eat regular noodles anymore: 1. I get physically ill for about 8 hours - God bless Charmin! 2. All I can taste is the flour 🤢, so regular noodles are awful. Keep it coming, Chris, please! I am at 5 years. Dr. BOZ maintaining a 65 pound weight loss. At 75, I have NO arthritis and no eye floaters. Plus I can get down on the floor to play with grandkids and get up on my own, no human, dog or furniture help😂 Keto-carnivore rocks and you are helping more than you know.❤ What is your cooking background? You must have a strong chemistry heritage, too. Gordon Ramsey needs to be jealous. Not only can YOU COOK, but you are promoting health. ❤❤❤ PS. My husband ate 75% of a pizza I made using your crust recipe. ❤🎉
I’m so glad you enjoy these recipes! Thank you so much. You’re so kind. I’m a very well researched and self-taught chef. And I love Gordon Ramsay. So I’ll take that compliment all day long. 😊😊😊
I just asked my husband if he would like spaghetti tomorrow. He thinks I'm messing with his head. 🤣 Neither of us liked any keto/LC pasta on the market and since I went carnivore, I haven't even thought about pasta. I may keep up the ruse with him for my own amusement. Thanks so much for sharing this! I know what I'm doing tomorrow! We didn't make Easter plans so spaghetti is my new plans! Also. Velveting! 🤩
My Italian husband will be in heaven!!! MUST. HAVE. PASTA. I get so excited about trying your recipes!!! Making this tonight! 😃 Can you make this ahead & freeze them? Velvet!!!!
Hope he enjoys! Yes I’d say just don’t do the oven drying step after cutting and freezer them. Then thaw and do that oven drying step last before adding sauce as I did. 😊👍🏼
Hello Chris and Ashley.... I was excited to give this recipe a try and while it was a little bit more convoluted at the beginning, I think I have found the food of the gods that will keep me cleaner on ketovore. I ended up using Pollock for the Whitefish suggested. I cooked it up from Frozen and drained it and then threw it into my blender. It turned out absolutely delicious. I love the fact that you can twirl it on your fork. It will be my future additions to the soups that I miss! I posted my results on Facebook and gave a big shout out to your channel! Thank you for all of your experiments
Hi Chris, I wanted to tell you that I tried your recipe and the mouth feel of the pasta and everything else is just phenomenal. I made the full recipe and it fed me three times by making variations with it. Also I had a small amount left over and I put it in the freezer as a trial to see if it came out just as springy as I had already dried it in the oven. I want to report that it stood up very well to being warmed in a frying pan with a curry sauce that I made. Thank you for all that you do!
I just made these noodles and used them to make a tuna casserole. FANTASTIC!! An added addition I experimented with, I used one of the circles to make a tortilla instead for my chile relleno and carnivore refried beans taco. Two things for the win!!
Ash: “I don’t know, in this house, what actually may be in what I eat.” Hahaha! Could even be hot dogs…could be anything really. 😜 I bet that marinara sauce Victor sent is fantastic. Could you let him know MY address, too? 😀 Mel is very well trained with the food-how cute. 🐾 Yes, velvet all the way. Because why not?? Love you guys. ❤
I made this tonight for my wife and daughter. My daughter, who is not doing carnivore, RAVED about it. I’ve made the Carbonara pasta recipe a few times and it’s great. This one’s even better! I used 180g of raw ground turkey instead of shrimp. Next time I plan to try ground pork since it’s a more springy protein than poultry to see how it affects the texture. Great recipe, Chris!
@@ChrisCookingNashville I had an update for you on my experimentation with your recipe. Congratulations on going full time, by the way! So glad to see you following your dream! I'm followed my dream into the ministry, so I feel your excitement! Using ground pork didn't work. It had too much stringy fat in it which made for clumps on the noodle mixture. Ground poultry is definitely the way to go. Because it's already basically mush anyway, it liquifies beautifully in the mixture. I even put it in the food processor beforehand and further pulverize it. But here's the big thing that makes this recipe ten times easier! Instead of using the "crepe technique" to cook the noodles, pour the mixture into a couple of parchment-lined baking sheets and bake it at 325° F for 10-15 minutes like you did for your Mac & Cheese recipe. This produces "noodle slabs" or "sheets" (Use one or two, or more, baking sheets depending on how thick or thin you want the results i.e., slabs for Mac & Cheese or sheets for pasta.)that can then be cut. I have also had better success cutting the noodles after cooling the "slabs" in the fridge for a couple of hours. They are more dense and it results in smoother noodles instead of rougher, more porous noodles. I use a pizza cutter and a pizza peel as a straight edge, and basically shave the noodles off. After I cut the noodles I also dehydrate them in the fridge over night unless I need them right away, then I use the oven to do it faster. This creates a firmer, more al dente result, which I think you do as well. I also have an idea for a new dish based on a couple of your recipes. 😉 I'll keep you posted.
That’s so great to hear! Congrats. Awesome thank you for the follow up. Sounds like a great technique. And I’m looking forward to hearing about your new creation. 😊👍🏼
Made this recipe twice! My kids and I love it. The first time, we did a stir fry. This week, we did spaghetti. I plan to use this recipe for meal prep lasagna!
Pardon my question if I offend. Serious Keto had a recipe for protein noodles and it was like a science experiment with certain products and boiling the mixture. My question is, Chris have you ever tried putting your batter into a squeeze container and pouring into boiling water? Do you think it will dissolve into a broth or do you think with the eggs it would keep it's shape? Either was this looks AMAZING!!!!...
I haven’t tried that but it sounds interesting. The problem I see is that with the sour cream and eggs this has a high water content that will likely dissipate in water before the proteins would coagulate. Like egg drop soup I’m guessing it would maybe become wisps of egg in cloudy water. But not sure.
Ok, because of my shrimp allergy I used raw, ground chicken. Easy to pack into a one cup serving. Worked perfectly! I've never made crepes before, so this was a learning process! Chris gives a lot of amazing tips, and thinks of everything!
I made these a while ago, and saved some in the round shape in the freezer for a few weeks to make manicotti. Finally got around to making them yesterday. Wow. I did do a tiny bit of sauce (so, Ketovore) and man, were these awesome. No one would be able to tell that these weren't pasta. My daughter had two and was amazed at how good it was. Everything from the taste to the texture was spot on for fresh pasta manicotti. So freaking good! What a treat.
I love this channel, Chris and his wife! Chris is so meticulous and complete in his instructions that you never have to wonder how to do anything! Some of the best recipes/instructional videos on TH-cam. His recipes are nothing short of pure genius! Wow!
This is so much fun to make. I could happily do it for hours lol. My knife skills have gone up! We all loved it and immediately thought of squaring the sheets for lasagna. Thank you again! 😊
Hi Chris ,I just made your spaghetti recipe for dinner with grilled chicken and it turned out amazing this will be my go to pasta recipe from now on , huge thank you to you for all that you do for the carnivore community a
VELVET! I used to work at Spaghetti Company in Tempe AZ back in the mid-80’s and I loved the mizithra cheese on the pasta dinner. Thank you and can’t wait to try these noodles!!!
Yes to the velveting technique, enjoy watching you use specific cooking techniques. Looks yummy. Great job Chris and Ashley. Have a great rest of your weekend.
Oh my goodness, these noodles are amazing. Thank you again for another amazing recipe. I still haven't for the recipe in the cards but i just watched video and made mine as you made yours. I will be making that awesome spaghetti sauce soon. ❤❤
I hear ya. Ash didn’t like any of them either before I made my mac n cheese and now this. She can’t stand the egg noodles from most recipes. I hope you enjoy these. 😊
OK we tried them. First, this batter makes great crepes! When it comes to noodles, we are hoping for the density and chew of a real noodle. This recipe doesn't mimic that texture but they do taste good! For us, we would use this recipe in different applications for sure. As for noodles... it's just not quite what we crave in noodles. I think a lot of people will really like this recipe as noodles though... we're just finicky. I will say, it doesn't taste shrimpy at all. You'd never know there was shrimp in this.
Chris, apart from your culinary talent you clearly have an amazing teaching talent. The way you explain and show everything - I have never seen anyone do it in the same structured and detailed manner here on TH-cam. Thank you very much for all your recipes and techniques. Doing these noodles with ground beef, butter, and garlic today.
Thank you so much! I come from a line of teachers (mother, grandmother, great grandmother) and I take that as a very high compliment. Thank you, and I hope you enjoy this recipe.
OMG Browned butter and Mizithra is my absolute favorite from Spaghetti Factory. Now I need to try the noodles. Also yes to VELVETING chicken. Thank you Thank you Thank you.
Im making this for dinner tonight, but just wanted to say I love the changes to the website. It looks great!!! Thank you so much for sharing your amazingness!!!
I attempted to make this again for dinner tonight, but when I went to open my sour cream, there was only about 2TBS left. I already had the other ingredients out and didn’t want to ditch the plan, so I thought “what would Chris do??? “ 😂 I grabbed the cottage cheese and used that to replace the sour cream- the 2 TBS. It turned out surprisingly well, it was a little thicker and has a softer texture, but I wasn’t disappointed at all. One thing that I love about most all of your recipes is that they are adaptable and easy to fix when things go south. I know you put a lot of work into getting that base recipe and appritiate you so much.
Haha great job! That’s exactly how you cook on the fly. Excellent. And thank you. Yes I try to find combinations that are forgiving because none of us (me included) are perfect in the kitchen. 😊
Chris, your recipes NEVER disappoint! You and Miss Ash are the best! 👍 I see now that I’m going to have to invest in a better quality blender if I have even the slightest chance of being able to make this recipe. Talk about “Chef Quality” and deliciousness! 😋 I always love seeing Ash’s taste reaction! 😮👍😊
@@janetrebman3470 thanks Janet! How powerful is your Ninja blender? I thought one of the Ninja blender models should blend well enough for Chris’s recipes too.
I tried making the noodles again this time I used my Vitamix blender and it would’ve went perfect. Had I not had the water too hot and scrambled eggs but I was determined not to waste this food so I put it in a pan fried it up now I have couscous at least that’s what it looks like and it still taste amazing
Hi Chris and Ash! I am late in watching as I was sick (allergies kicked my butt!). As ALWAYS, great recipe and can’t wait to make it. Your mixing of ingredients to come up with carnivore recipes is a definite GIFT! Reminds me of painting… mixing colors, adding ingredients to get the perfect shade and texture… WELL DONE YOU!!! L❤VE as always. Keep your creative gift going❤ I am on a fixed income but will follow the link to become a member of your insider group as IT IS SO VERY IMPORTANT FOR SO MANY - and I truly appreciate you and want to support you. ❤❤❤ Judy in NE TEXAS Y’ALL!🤠
@@ChrisCookingNashville you're the best!!! Do you have any ideas about making some sort of puff pastry?? I love love love Salmon Wellington 😋. But I miss it because I can't have the crispy pastry coating. 😭. This creates sadness in my life
This all sounds delicious! Definitely want you to do a video on velveting. Keep up the great work! Ashley is so lucky to be a guinea pig for all your recipes.😊
I’ve wondered with noodle techniques like this, if instead you could put the batter on the crepe pan using a condiment dispenser so that it just cooks in noodle shape to begin with …and possibly get them even thinner to that angel hair pasta shape
@@MandyMakesThat I was short on sour cream so used some cream cheese for the 1 1/2 cups. I think everything tastes better with cream cheese. 🤣 Chris told us to dehydrate them to our preferred consistency. I covered them with very rich brisket broth jello and brisket.
This looks great. I made Alfredo with your Mac and cheese noodle and cut them into fettuccine noodles. It was so good. That noodle with the shrimp adds so much complexity and texture that you cannot get in an egg style noodle like what’s in your lasagna noodle. I can’t wait for try this version with sour cream instead of cream cheese. I’d also love to see a velvet chicken.
I make your other noodle recipe all the time. Can’t wait to try this one too. Love all your recipes can’t wait till you do the velveted chicken recipe. I looked it up. Flour and cornstarch are not in my pantry 😂. Can’t wait to see what you use. Happy Easter 🐣
This recipe should work in the silicone trays in the oven, right? I love that this is thinner and spreads evenly without an offset spatula. I'm gonna try it in the oven. I've been missing all the noodley things on keto and carnivore. I had chicken noodle soup last week with the other oven recipe. Yum! Thank you! ♥
Velveting please! God really gave you a wonderful talent cooking! You make it look so easy….. Thank you for sharing these wonderful recipes. It can be so difficult coming up with delicious things when cooking for diabetics!
I can't wait to try this!!! I was on keto for awhile and those zoodles and spaghetti squash are just "not" acceptable when you're craving comforting and non-vegetable pasta. I've also had those Shirataki noodles ... ummm nope! Those are like a bomb going off in your stomach. 💣 2 months ago I couldn't even consider carnivore for a lifestyle, Chris you've really given me some hope! Yes on Velvety but also ... have you considered a recipe for dumplings?
Absolutely. I’m right there with you. I’m so glad this is all helpful. 😊 I’m looking for the right solution for dumpling but haven’t found it just yet. Still trying. 😊
These look awesome! 😲 You never cease to amaze me with your wizardry 🧙🏼♂️🪄 Never would have thought to use shrimp, not I can't wait to try it! Velvet fo sho!
Always great ideas and recipes, Chris!! And, yes, please do a video on velveting 🙏🏼 That would come in handy for Asian inspired keto dishes because many of those dishes velvet the meat, but with corn starch and we all know corn starch isn’t keto 😂 Thank you for sharing your creations with us!! 😁
I’m hungry already just looking at your plates of spaghetti. Yummy! I’m making this for dinner! I can’t eat night shade. I’m making it carnivore. My favorite recipe of yours is manicotti. Thanks Chris!
WOW sorry Im late seeing this but all I can say is WOW would never even imagine that you can make pasta with little shrimp How do you come up with this its just amazing I don't even know if I am able to do something but I really am going to try asap when you took the noodles out of the oven they looked so good have a lot of viewing to catch up on ....illness is a downer...Julianna
@@ChrisCookingNashville I enjoy reading Ash's face When she tastes the food because you can truly tell how much she really likes it and how delicious it is I know that carnivore does not follow calories per say But curiosity does peak in my thoughts to how many...I am keto More so because I don't know if I could give up my veggies salads and things like that I really don't need any fruit since I've been kiddo but every once in a Blue Moon I'll have an apple I would love to try to be quite a vor which I'm leaning towards Meet is always my favorite I think above the wall anything else but it's always meat and salad so That will take a bit but I think slowly but surely I could lean that way I saw you have some other things out that I missed the last few days I'm gonna catch up and see them all Especially interested in the ice cream
I'm now wondering if I overcooked my mac n cheese pasta -- I'm going to have to revisit that! Also, need to try these as well. Velvet - I'd love to learn how you velvet your chicken breasts in a keto/carnivore fashion ♥
Crazy to realize the MOST gourmet chef on earth is a humble dude wearing a denim vest
Haha thank you 😊
I know, he's a genius!
😊😊😊
@@bobchambers1455SERIOUSLY
😊
we want to "see" all your creations.. so. ..... VELVETING.. lol
Haha thank you! Can do! 😁👍🏼
Velveting... yes please
Can do 😊👍🏼
Yes please velveting chicken
😊👍🏼
I just made your earlier amazing egg based noodle recipe. We are having hamburger stroganoff tonight. I am looking forward to making this recipe. I can't eat regular noodles anymore: 1. I get physically ill for about 8 hours - God bless Charmin! 2. All I can taste is the flour 🤢, so regular noodles are awful.
Keep it coming, Chris, please! I am at 5 years. Dr. BOZ maintaining a 65 pound weight loss. At 75, I have NO arthritis and no eye floaters. Plus I can get down on the floor to play with grandkids and get up on my own, no human, dog or furniture help😂 Keto-carnivore rocks and you are helping more than you know.❤
What is your cooking background? You must have a strong chemistry heritage, too. Gordon Ramsey needs to be jealous. Not only can YOU COOK, but you are promoting health. ❤❤❤
PS. My husband ate 75% of a pizza I made using your crust recipe. ❤🎉
I’m so glad you enjoy these recipes! Thank you so much. You’re so kind. I’m a very well researched and self-taught chef. And I love Gordon Ramsay. So I’ll take that compliment all day long. 😊😊😊
Yes to Velvet chicken, thank you for the knife lesson 😊
Can do! 😁👍🏼 And you’re so welcome. 😁
I think you should have a cookbook!
😊👍🏼
😊👍🏼
I just asked my husband if he would like spaghetti tomorrow. He thinks I'm messing with his head. 🤣 Neither of us liked any keto/LC pasta on the market and since I went carnivore, I haven't even thought about pasta. I may keep up the ruse with him for my own amusement.
Thanks so much for sharing this! I know what I'm doing tomorrow! We didn't make Easter plans so spaghetti is my new plans!
Also. Velveting! 🤩
Haha love it! Sounds like a good plan.
Can do! 😁👍🏼
I get excited everytime you say ...... is back on the menu.
Haha I’m glad. Me too. 😁
My Italian husband will be in heaven!!!
MUST. HAVE. PASTA.
I get so excited about trying your recipes!!! Making this tonight! 😃 Can you make this ahead & freeze them?
Velvet!!!!
Hope he enjoys! Yes I’d say just don’t do the oven drying step after cutting and freezer them. Then thaw and do that oven drying step last before adding sauce as I did. 😊👍🏼
Velvet chicken video please.😊
Can do 😊👍🏼
Hello Chris and Ashley.... I was excited to give this recipe a try and while it was a little bit more convoluted at the beginning, I think I have found the food of the gods that will keep me cleaner on ketovore.
I ended up using Pollock for the Whitefish suggested. I cooked it up from Frozen and drained it and then threw it into my blender.
It turned out absolutely delicious.
I love the fact that you can twirl it on your fork. It will be my future additions to the soups that I miss! I posted my results on Facebook and gave a big shout out to your channel! Thank you for all of your experiments
That’s awesome!!! I’m so glad you enjoy it so much! Makes me happy to hear. 😊😊😊
The noodle flavor is off the charts!!!!
Thank you! 😊
Hi Chris, I wanted to tell you that I tried your recipe and the mouth feel of the pasta and everything else is just phenomenal. I made the full recipe and it fed me three times by making variations with it.
Also I had a small amount left over and I put it in the freezer as a trial to see if it came out just as springy as I had already dried it in the oven. I want to report that it stood up very well to being warmed in a frying pan with a curry sauce that I made. Thank you for all that you do!
I’m so glad!!! Thank you for sharing. 😊😊😊
Hi, did you freeze it after the drying part?? And did you dry it again after it thawed?? Thanks
.
I just made these noodles and used them to make a tuna casserole. FANTASTIC!! An added addition I experimented with, I used one of the circles to make a tortilla instead for my chile relleno and carnivore refried beans taco. Two things for the win!!
That’s awesome! Glad you enjoy them. 😊
Were the shrimp raw or precooked?
@@Habitation333 raw
👍🏼
Ash: “I don’t know, in this house, what actually may be in what I eat.” Hahaha! Could even be hot dogs…could be anything really. 😜 I bet that marinara sauce Victor sent is fantastic. Could you let him know MY address, too? 😀 Mel is very well trained with the food-how cute. 🐾
Yes, velvet all the way. Because why not?? Love you guys. ❤
Haha yes indeed. Around here it’s always a guessing game.
Can do! 😁👍🏼 we love you too! 😊❤️
I made this tonight for my wife and daughter. My daughter, who is not doing carnivore, RAVED about it. I’ve made the Carbonara pasta recipe a few times and it’s great. This one’s even better! I used 180g of raw ground turkey instead of shrimp. Next time I plan to try ground pork since it’s a more springy protein than poultry to see how it affects the texture. Great recipe, Chris!
I’m so glad! That makes me so happy to hear. 😊😊😊
Thanks for sharing!
😊
@@ChrisCookingNashville I had an update for you on my experimentation with your recipe. Congratulations on going full time, by the way! So glad to see you following your dream! I'm followed my dream into the ministry, so I feel your excitement!
Using ground pork didn't work. It had too much stringy fat in it which made for clumps on the noodle mixture. Ground poultry is definitely the way to go. Because it's already basically mush anyway, it liquifies beautifully in the mixture. I even put it in the food processor beforehand and further pulverize it.
But here's the big thing that makes this recipe ten times easier! Instead of using the "crepe technique" to cook the noodles, pour the mixture into a couple of parchment-lined baking sheets and bake it at 325° F for 10-15 minutes like you did for your Mac & Cheese recipe. This produces "noodle slabs" or "sheets" (Use one or two, or more, baking sheets depending on how thick or thin you want the results i.e., slabs for Mac & Cheese or sheets for pasta.)that can then be cut. I have also had better success cutting the noodles after cooling the "slabs" in the fridge for a couple of hours. They are more dense and it results in smoother noodles instead of rougher, more porous noodles. I use a pizza cutter and a pizza peel as a straight edge, and basically shave the noodles off. After I cut the noodles I also dehydrate them in the fridge over night unless I need them right away, then I use the oven to do it faster. This creates a firmer, more al dente result, which I think you do as well.
I also have an idea for a new dish based on a couple of your recipes. 😉 I'll keep you posted.
That’s so great to hear! Congrats.
Awesome thank you for the follow up. Sounds like a great technique. And I’m looking forward to hearing about your new creation. 😊👍🏼
Looks great! Velvet, yes!
You got it! 👍🏼👍🏼😁
Made this recipe twice! My kids and I love it. The first time, we did a stir fry. This week, we did spaghetti. I plan to use this recipe for meal prep lasagna!
Sounds great! I’m so glad you enjoy it. 😊
Absolutely…velveting! I’m so not a creative cook so I NEED YOU! And hi Ash!
I can do that! Happy to help. 😊
Pardon my question if I offend. Serious Keto had a recipe for protein noodles and it was like a science experiment with certain products and boiling the mixture. My question is, Chris have you ever tried putting your batter into a squeeze container and pouring into boiling water? Do you think it will dissolve into a broth or do you think with the eggs it would keep it's shape? Either was this looks AMAZING!!!!...
I haven’t tried that but it sounds interesting. The problem I see is that with the sour cream and eggs this has a high water content that will likely dissipate in water before the proteins would coagulate. Like egg drop soup I’m guessing it would maybe become wisps of egg in cloudy water. But not sure.
@@ChrisCookingNashville That was kind of my thoughts too. Ty for the recipe, I cannot wait to try these
Anytime 😊
Can't wait to try this. The things that come from your brain are phenominal. Thanks for your inventiveness
Haha thank you 😊😊😊
Your talking instructions are second to none , I am an avid fan xx
Thank you! That means a lot. 😊😊😊
Ok, because of my shrimp allergy I used raw, ground chicken. Easy to pack into a one cup serving. Worked perfectly! I've never made crepes before, so this was a learning process! Chris gives a lot of amazing tips, and thinks of everything!
Sounds great! So glad you enjoyed them. 😊
I made these a while ago, and saved some in the round shape in the freezer for a few weeks to make manicotti. Finally got around to making them yesterday. Wow. I did do a tiny bit of sauce (so, Ketovore) and man, were these awesome. No one would be able to tell that these weren't pasta. My daughter had two and was amazed at how good it was. Everything from the taste to the texture was spot on for fresh pasta manicotti. So freaking good! What a treat.
Sounds great! I’m so glad y’all enjoyed it so much! 😊😊😊
Excited to try these! I've tried so many keto/carnivore pastas and still havent found the right recipe.
Thanks for the great video😊
You're so welcome! Hope you enjoy. 😊
Please make a cook book. With pictures of course😊
Definitely in the plans 😊
I love this channel, Chris and his wife!
Chris is so meticulous and complete in his instructions that you never have to wonder how to do anything!
Some of the best recipes/instructional videos on TH-cam.
His recipes are nothing short of pure genius!
Wow!
Thank you so much. So glad you enjoy the videos. 😊
100% accurate
😊😊😊
This is so much fun to make. I could happily do it for hours lol. My knife skills have gone up! We all loved it and immediately thought of squaring the sheets for lasagna. Thank you again! 😊
I’m so glad! 😊😊😊
All I can say is Wow!! This is a MUST TRY!! 🎉
Thanks! Hope you enjoy. 😊😊😊
Hi Chris ,I just made your spaghetti recipe for dinner with grilled chicken and it turned out amazing this will be my go to pasta recipe from now on , huge thank you to you for all that you do for the carnivore community a
Sounds great! I’m so glad you enjoyed it. 😊😊😊
VELVET VELVET VELVET! Does that convince you that I’d love the chicken recipe 🤣 ❤🇬🇧
Haha indeed. Can do. 👍🏼😁
Making this tomorrow Sir!
You my angel are Kicking A- - on the processed foods/sugar war💕👏🏻
PS. Velveted CHKN please😄
Thank you so much!
Can do 😊👍🏼
VELVET!
I used to work at Spaghetti Company in Tempe AZ back in the mid-80’s and I loved the mizithra cheese on the pasta dinner. Thank you and can’t wait to try these noodles!!!
Can do! 😊
Awesome. I hope you enjoy this. 😁
Just found your channel! Amazing! Subscribed.
Welcome aboard! I’m so glad you’re here. 😊
You are so close to 75k subscribers!
Yes! Almost there! 😁
My life is changed and I am a happy bunny. Thanks so much. Yes I would like to velvet chicken. UK fan!
I’m so glad! Thank you. Here’s the video with the velveting technique. 😊
th-cam.com/video/-iVVdPoF3xo/w-d-xo.htmlsi=5-ZPaft1bKjCaiyR
Spaghetti noodle time 😊
Oh yeah! 😁
Looks delish! Going to make this weekend. Would love to see a video on velveting. Thank you! ❤️
Hope you like it! ❤️😊
Thank you Chris 😊
You are so welcome 😊
Yes to the velveting technique, enjoy watching you use specific cooking techniques. Looks yummy. Great job Chris and Ashley. Have a great rest of your weekend.
Thank you so much my friend! Can do on the velveting. Have a great weekend! 😊😊😊
Been waiting for this. Thank you!!! And yes please. Show us the velveting too.😊
No problem!! Yes can do. 😁👍🏼
Velvet!! Love your videos 😊
Yay! Thank you! 👍🏼😊😊
Another great recipe babe! So good! 🍝😋❤️
Thank you babe! 😊
Would love to see the velveting for chicken. I've been making chicken breast sous vide at 145 for 2 hours, turns out perfect. Thanks!
Can do 😊😊😊
Yes sous vide is great for chicken breast
Velvet!,, you are the KING CHEF of carnivore! Love your talent to create!
Can do 😊😊😊
Haha thank you 😁
Oh my goodness, these noodles are amazing. Thank you again for another amazing recipe. I still haven't for the recipe in the cards but i just watched video and made mine as you made yours. I will be making that awesome spaghetti sauce soon. ❤❤
I’m so glad! 😊😊😊
Spaghetti is hubby's favorite that has been greatly missed. I can't wait to try this! ❤
Hope you enjoy 😁😁😁
I have not found a carnivore pasta noodle I like, this looks like real pasta, I have all the ingredients. Thank you Chris and Ash. ❤
I hear ya. Ash didn’t like any of them either before I made my mac n cheese and now this. She can’t stand the egg noodles from most recipes. I hope you enjoy these. 😊
@@ChrisCookingNashville They look like I will so glad I have the salad shrimp. ♥️
That’s great! Makes it easy to jump on it. 😁👍🏼
Alright Chris... we're trying these tonight! We'll come back and let you know what we think!
OK we tried them. First, this batter makes great crepes! When it comes to noodles, we are hoping for the density and chew of a real noodle. This recipe doesn't mimic that texture but they do taste good! For us, we would use this recipe in different applications for sure. As for noodles... it's just not quite what we crave in noodles. I think a lot of people will really like this recipe as noodles though... we're just finicky. I will say, it doesn't taste shrimpy at all. You'd never know there was shrimp in this.
Glad you enjoy them 😊👍🏼
Velvet Chicken! Yes Please! Great video! You are a great teacher, I too liked the knife lesson!
Can do 😊😊😊 Thank you so much. 😁
Chris, apart from your culinary talent you clearly have an amazing teaching talent. The way you explain and show everything - I have never seen anyone do it in the same structured and detailed manner here on TH-cam. Thank you very much for all your recipes and techniques. Doing these noodles with ground beef, butter, and garlic today.
Thank you so much! I come from a line of teachers (mother, grandmother, great grandmother) and I take that as a very high compliment. Thank you, and I hope you enjoy this recipe.
OMG Browned butter and Mizithra is my absolute favorite from Spaghetti Factory. Now I need to try the noodles. Also yes to VELVETING chicken. Thank you Thank you Thank you.
You’re welcome! Hope you enjoy. 😊
Velvet, please! 😃
What a wonderful recipe, thank you so much!
You are so welcome! 😊
Velvet! OMG, WOWSERS! 😍Can't wait to try this!! Thank you so much for everything you do! ❤
Can do 😊😊😊 Thank you so much for watching. 🥰
Im making this for dinner tonight, but just wanted to say I love the changes to the website. It looks great!!! Thank you so much for sharing your amazingness!!!
You are so welcome! 😊
I attempted to make this again for dinner tonight, but when I went to open my sour cream, there was only about 2TBS left. I already had the other ingredients out and didn’t want to ditch the plan, so I thought “what would Chris do??? “ 😂 I grabbed the cottage cheese and used that to replace the sour cream- the 2 TBS. It turned out surprisingly well, it was a little thicker and has a softer texture, but I wasn’t disappointed at all. One thing that I love about most all of your recipes is that they are adaptable and easy to fix when things go south. I know you put a lot of work into getting that base recipe and appritiate you so much.
Haha great job! That’s exactly how you cook on the fly. Excellent. And thank you. Yes I try to find combinations that are forgiving because none of us (me included) are perfect in the kitchen. 😊
Chris, your recipes NEVER disappoint! You and Miss Ash are the best! 👍 I see now that I’m going to have to invest in a better quality blender if I have even the slightest chance of being able to make this recipe. Talk about “Chef Quality” and deliciousness! 😋 I always love seeing Ash’s taste reaction! 😮👍😊
You don't have to have a Vitamix. Ninja makes several models, reasonably priced. The one I have has two blades and does a find job.
Awesome! Thank you! 😊😊😊
@@janetrebman3470 thanks Janet! How powerful is your Ninja blender? I thought one of the Ninja blender models should blend well enough for Chris’s recipes too.
.
@@Debbie-Savings I haven't come across anything it wouldn't blend yet. Those blades are sharp!
I tried making the noodles again this time I used my Vitamix blender and it would’ve went perfect. Had I not had the water too hot and scrambled eggs but I was determined not to waste this food so I put it in a pan fried it up now I have couscous at least that’s what it looks like and it still taste amazing
That’s a great way to make it happen on the fly! 😊👍🏼
yea been waiting for this. thanks soo much
You’re welcome! 😊😊😊
Hi Chris and Ash! I am late in watching as I was sick (allergies kicked my butt!).
As ALWAYS, great recipe and can’t wait to make it. Your mixing of ingredients to come up with carnivore recipes is a definite GIFT! Reminds me of painting… mixing colors, adding ingredients to get the perfect shade and texture…
WELL DONE YOU!!!
L❤VE as always. Keep your creative gift going❤
I am on a fixed income but will follow the link to become a member of your insider group as IT IS SO VERY IMPORTANT FOR SO MANY - and I truly appreciate you and want to support you. ❤❤❤ Judy in NE TEXAS Y’ALL!🤠
Hi Judy!!! Thank you so much! I’m so glad you enjoy the videos. If there’s anything we can do for you please let us know. Welcome to the band. 😊❤️
Thank you sweetie! You’re so talented!!!! ❤ love the ending with Ash smooching you 💕
You are so welcome! Thank you. 😊
I'm going to try this to make bacon carbonara. Thanks for the awesome recipes!
Hope you enjoy 😊
Velvet, yes I would love to see it!
Can do 😊
Velvet, yes!
Can do 😊
I’d love to try this with my meat base ramen!
There ya go! 😁👍🏼
Looks and sounds delicious! I'd love the "velveting" technique😊
Thank you! Yes that one is coming soon. 😊
Velvet!! . And red velvet!! Lol
Can do! 😁👍🏼
@@ChrisCookingNashville you're the best!!! Do you have any ideas about making some sort of puff pastry?? I love love love Salmon Wellington 😋. But I miss it because I can't have the crispy pastry coating. 😭. This creates sadness in my life
Haha I hear ya. Puff pasty (or pasty of any kind) is very hard to replicate but I’m thinking on it all the time to see what I can come up with. 😊
Just made this for dinner tonight. The mizithra is so good! Made the pasta sauce for the family, they really liked it. Great job!
Great to hear! 😁😁😁
Yes, velvet please!
Can do! 😁👍🏼
This all sounds delicious!
Definitely want you to do a video on velveting. Keep up the great work! Ashley is so lucky to be a guinea pig for all your recipes.😊
Thank you! Can do 😊😊😊
Haha she says the same. 😁
I’ve wondered with noodle techniques like this, if instead you could put the batter on the crepe pan using a condiment dispenser so that it just cooks in noodle shape to begin with …and possibly get them even thinner to that angel hair pasta shape
You could certainly try that. Might work well.
Did you try it? Please report back to us.😊
.
That spaghetti looks great! Thank you Chris for yet another recipe to try!!
You’re welcome! Hope you enjoy. 😊
I love the spaghetti pasta Chris it tastes great and the texture is perfect. Thank you ❤
Did you follow the recipe exactly? for some reason mine were just ok. They seemed pretty soft and slightly spongy vs like pasta noodles
My pleasure 😊
@@MandyMakesThat I was short on sour cream so used some cream cheese for the 1 1/2 cups. I think everything tastes better with cream cheese. 🤣 Chris told us to dehydrate them to our preferred consistency. I covered them with very rich brisket broth jello and brisket.
Yummy 😁😁😁
This looks great. I made Alfredo with your Mac and cheese noodle and cut them into fettuccine noodles. It was so good. That noodle with the shrimp adds so much complexity and texture that you cannot get in an egg style noodle like what’s in your lasagna noodle. I can’t wait for try this version with sour cream instead of cream cheese. I’d also love to see a velvet chicken.
Hope you enjoy! I’ll definitely do the velveted chicken too. 😊
I would watch a video just with you playing with Mel.
😁😁😁 She would love that I’m sure. 🦮
I'd love to see how you make your velvet chicken! You are an amazing chef! Thanks for all you do!!
Can do 😊😊😊
Thank you so much. 😊
Roy Clark….. I’m a pickin
Buck Owens ……I’m a grinnin!
Shoutout to HeeHaw!!
Cute shirt Ash!
Thank you! 🤠🎶
😁😁😁
Love your cooking... Velveting good sir! 😊
Thank you! Can do 😊👍🏼
Velveting!👍
Can do! 😁👍🏼
The quickest thumbs up EVER!!!! 🫶🏼
😊👍🏼😊
Velvet!!!!!!
Can do! 😁👍🏼
I make your other noodle recipe all the time. Can’t wait to try this one too. Love all your recipes can’t wait till you do the velveted chicken recipe. I looked it up. Flour and cornstarch are not in my pantry 😂. Can’t wait to see what you use. Happy Easter 🐣
Thanks so much! 😊😊😊
Your recipes are awesome. Thank you for sharing.
My pleasure 😊
This recipe should work in the silicone trays in the oven, right? I love that this is thinner and spreads evenly without an offset spatula. I'm gonna try it in the oven. I've been missing all the noodley things on keto and carnivore. I had chicken noodle soup last week with the other oven recipe. Yum! Thank you! ♥
You can try it that way. Part of what makes this thin is the cooking method. I wasn’t a fan of putting this mix in the oven. It was gummy and spongy.
Velveting please! God really gave you a wonderful talent cooking! You make it look so easy….. Thank you for sharing these wonderful recipes. It can be so difficult coming up with delicious things when cooking for diabetics!
Thank you so much 😊😊😊❤️
I understand. I hope you enjoy my recipes and that they’re helpful for you. 😊
This looks scrumptious! And, yes, please show us how to make velvet chicken. Where did u learn how to plate so professionally? 🙂
Can do 😊👍🏼
Just watching lots of TH-cam videos and studying chefs. 😂
Love what you do! Velveting…yes, please 😊
Thank you! Will do! 😊
I can't wait to try this!!! I was on keto for awhile and those zoodles and spaghetti squash are just "not" acceptable when you're craving comforting and non-vegetable pasta. I've also had those Shirataki noodles ... ummm nope! Those are like a bomb going off in your stomach. 💣 2 months ago I couldn't even consider carnivore for a lifestyle, Chris you've really given me some hope! Yes on Velvety but also ... have you considered a recipe for dumplings?
Absolutely. I’m right there with you. I’m so glad this is all helpful. 😊
I’m looking for the right solution for dumpling but haven’t found it just yet. Still trying. 😊
These look awesome! 😲 You never cease to amaze me with your wizardry 🧙🏼♂️🪄 Never would have thought to use shrimp, not I can't wait to try it! Velvet fo sho!
Haha thank you my friend! Same goes for you. And I can definitely do the velvet video for y’all! 😊
@@ChrisCookingNashville I'd love to see that video!
😁👍🏼
Yes velvet chicken please. You are amazing. Keep them coming.
Can do 😊😊😊 Thank you so much!
This looks so good.
Hope you enjoy😁
Always great ideas and recipes, Chris!! And, yes, please do a video on velveting 🙏🏼 That would come in handy for Asian inspired keto dishes because many of those dishes velvet the meat, but with corn starch and we all know corn starch isn’t keto 😂 Thank you for sharing your creations with us!! 😁
Will do!! Thank you. 😊😊😊
This is a winner winner chicken and spaghetti dinner!
Haha thank you 😊
Chris, we need your velveting recipe!!
Can do 😊
Wow this is so good! I didn't have shrimp, so I used canned crab meat....wow!
Sounds great 😊😊😊
Velvet. Happy Easter.
Same to you! And can do. 😊❤️✝️🙏🏼
I’m hungry already just looking at your plates of spaghetti. Yummy! I’m making this for dinner! I can’t eat night shade. I’m making it carnivore.
My favorite recipe of yours is manicotti.
Thanks Chris!
Sounds great! Hope you enjoy. 😁
btw I’m so excited to try these noodles spaghetti is my fave 🙏🙏🙏 yet again Chris another genius delicious looking dish 🤩😻
Thank you so much! 😊
WOW sorry Im late seeing this but all I can say is WOW would never even imagine that you can make pasta with little shrimp How do you come up with this its just amazing I don't even know if
I am able to do something but I really am going to try asap when you took the noodles out of the oven they looked so good have a lot of viewing to catch up on ....illness is a downer...Julianna
So glad you’re enjoying the videos. I hope you can make and enjoy the noodle recipe. 😊
@@ChrisCookingNashville I enjoy reading Ash's face When she tastes the food because you can truly tell how much she really likes it and how delicious it is I know that carnivore does not follow calories per say But curiosity does peak in my thoughts to how many...I am keto More so because I don't know if I could give up my veggies salads and things like that I really don't need any fruit since I've been kiddo but every once in a Blue Moon I'll have an apple I would love to try to be quite a vor which I'm leaning towards Meet is always my favorite I think above the wall anything else but it's always meat and salad so That will take a bit but I think slowly but surely I could lean that way I saw you have some other things out that I missed the last few days I'm gonna catch up and see them all Especially interested in the ice cream
I love her reactions. Hope you enjoy more of these recipes and they can help you. 😊
You are so inspiring and you're a good teacher!
Thank you! 😊
I'm now wondering if I overcooked my mac n cheese pasta -- I'm going to have to revisit that! Also, need to try these as well.
Velvet - I'd love to learn how you velvet your chicken breasts in a keto/carnivore fashion ♥
Can do 😊😊😊
Velveting demonstration, please! You rock, Chris! Thanks so much for these videos & God bless!
You got it! Thank you so much. 😊❤️