Thai Coconut Soup

recipe slightly adapted from Our Best Bites

There is this little Thai restaurant that our friends introduced us to and at first, I wasn't sure I was going to like it. Hello!  What was I thinking? Thai food is now something I crave.  And when we were there, we had some Coconut soup. The broth base has this rich coconut flavor that is just awesome. I always wondered how I could recreate this delicious soup at home and then I stumbled across this recipe from the girls at Our Best Bites and this soup is exactly what I was looking for.  So if you need something easy and a little different than your classic chicken noodle soup, try this. I hope you like it as much as I do.

1 teaspoon canola oil

1 1/2 Tablespoons minced jalapeno pepper (Make sure to remove the seeds)

1 1/2 Tablespoons *freshly minced ginger, or 1 1/2 teaspoons ground, dried ginger

2 (14.5 ounce) cans chicken broth

1 (13.5 ounce) can light coconut milk (about 1 3/4 cups)

1/2 teaspoon salt

2 packages ramen noodles (don't use the seasoning packet)

3/4 cup sliced mushrooms (optional)

3/4 cup carrots, julienned

1 1/2 Tablespoons fresh lime juice

1 cup diced or shredded cooked chicken

2 Tablespoons chopped cilantro, plus more for garnish

Sliced green onions and lime wedges, for garnish

*You can buy ginger root in the produce section of the grocery store. I usually buy mine and cut the skin off and then chop it into individual pieces roughly about the size of a teaspoon. Then I store the pieces in my freezer and have fresh ginger whenever it is called for in a recipe.

1. Heat medium-sized pot to medium-high heat on stove. Add oil, jalapeno, and ginger (if using fresh ginger). Cook 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant.  If using ground ginger, add to softened jalapeno and stir. Add chicken broth, coconut milk, carrots, and salt and increase heat to bring mixture to a boil. Reduce to simmer and add noodles. Simmer 3-5 minutes, until noodles are softened. If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.

2. Add chicken and simmer about 30 seconds to heat through.  Remove pot from heat and stir in lime juice and cilantro. Ladle into serving bowl and garnish with additional chopped cilantro, green onions, and lime wedges, if desired.

For vegetarian option, omit chicken and use vegetable broth instead of chicken broth.

Herb Crusted Chicken in Basil Cream Sauce

recipe adapted slightly from my sister-in-law Kelly

If you are an Italian lover at all, then this recipe will definitely not disappoint.  I love how it takes the basic alfredo sauce and gives it a great new flavor with tomato and basil. So delicious!  

Serves 2-3

2 boneless, skinless chicken breasts, pounded thin

1/4 cup milk

1/2 cup Progresso Garlic & Herb Bread crumbs (or just Italian-style bread crumbs will work too)

2 tsp Roasted Garlic and Bell Pepper Seasoning

3 Tablespoons butter

3 cloves garlic, minced

2 Tablespoons flour

1/2 cup chicken broth

1/4 can of Italian diced tomatoes, drained and finely chopped

1 cup heavy cream (I used half and half and it worked great)

1/2 cup grated Parmesan cheese

2 Tablespoons dried (or fresh) basil

dash of freshly ground black pepper

Place bread crumbs and garlic and bell pepper seasoning in a shallow bowl; mix thoroughly. Place milk in a separate shallow bowl.  In a skillet, heat butter on medium heat.  Meanwhile, pound chicken flat and thin for even cooking. Dip the chicken in the milk, and then coat with the crumb mixture.  Cook chicken in butter until browned and cooked through (about 10 minutes). Remove and keep warm.  In the same skillet, add garlic and saute for approximately 1 minute.  Add 2 Tablespoons flour and whisk for about 1 minute over medium heat until golden.  Add chicken broth and bring to boil.  Stir occasionally to loosen browned parts from the pan.  Stir in cream and tomatoes; bring to a boil for one minute. Reduce heat to low; add Parmesan cheese, basil and dash of pepper.  Stir sauce and cook until heated through and thickened (about 5 minutes).  Serve by pouring the sauce over the chicken and cooked pasta (if desired).

Slow Cooker Honey Sesame Chicken

recipe from Six Sisters Stuff

I am a sucker for a great slow cooker recipe. I love that you can get it ready way in advance and then just let the day take its course and not be in stress mode around dinner time. This recipe gives the chicken a delicious flavor, but it is quite sweet, so when I try it again, I may decrease the honey a little and see how it turns out.  

4 boneless skinless chicken breasts

Salt and Pepper

1 cup honey

1/2 cup soy sauce

1/2 cup diced onion

1/4 cup ketchup

2 Tablespoons canola oil

2 cloves garlic, minced

1/4 tsp red pepper flakes (optional)

4 tsp corn starch

6 Tablespoons water

Sesame seeds

Season both sides of chicken breasts lightly with salt and pepper.  Place in slow cooker. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, and pepper flakes. Pour over chicken. Cook on low 3-4 hours or high 1 1/2-2 1/2 hours or until chicken is cooked through. Remove chicken from cooker, leaving sauce in ceramic insert.  Dissolve cornstarch in water and pour into slow cooker. Stir to combine with sauce.  Replace lid and cook sauce on high for 10 minutes or until slightly thickened. Cut chicken into bite-sized pieces and then return to pot and toss with sauce before serving.  Sprinkle with sesame seeds and serve over rice or noodles.  Makes 4-6 servings.

*For a freezer meal, let chicken and sauce cool a little and then place in a freezer bag/freezer-safe airtight container. Seal tightly. When ready to use, defrost in refrigerator overnight, or until you are able to remove it from your bag/container. Place chicken and sauce in medium saucepan and heat through. Serve over rice/noodles.

Baked Creamy Chicken Taquitos

recipe from Our Best Bites

These taquitos are a frequent request at our house. They make a great appetizer, party food, or combine them with some spanish rice and a green salad and you've got a meal!  Dip them in this creamy lime cilantro dressing and you will have tasted a little mouthful of Mexican heaven! 

1/3 cup (3 ounces) cream cheese

1/4 cup green salsa (I like the La Costena brand ) 

1 Tablespoon fresh lime juice

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon granulated garlic

3 Tablespoons chopped cilantro

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup grated pepperjack cheese

small corn tortillas

kosher salt

cooking spray

Heat oven to 425 degrees.  Line a baking sheet with foil and lightly coat with cooking spray. 

Heat cream cheese in microwave for about 20-30 seconds so it's soft and easy to stir.  Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic.  Stir to combine and then add cilantro and green onions.   Add chicken and cheese and combine well.

 (You can prepare up to this step ahead of time. Just keep mixture in the fridge)

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking.  It helps to place them between damp paper towels. Usually 20-30 seconds will do it.  If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 Tablespoons of the chicken mixture on the lower third of a tortilla, keep it about 1/2 inch from the edges.  Then roll it up as tight as you can.

Place the seam side down on the baking sheet.  Lay all of the taquitos on the baking sheet and make sure they are not touching each other.  Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip in salsa, sour cream, guacamole or this creamy lime cilantro dressing.

Southwestern Chicken Barley Chili

recipe from Mel's Kitchen Cafe

Okay, I am still trying to hone my food photography skills.  Although this picture isn't my proudest effort, I want you to know that this chili is really delicious.  Check out Mel's picture from Mel's Kitchen Cafe for a picture that does this chili some justice.  It is a wonderfully hearty, delicious chili perfect for these cooler autumn nights.  Give it a shot. It has made several appearances at our dinner table and is truly tasty. Hope you like it!

*Serves 6-8

1 (14.5 ounce) can of diced tomatoes, undrained

1 (16 ounce) can tomato sauce

1 3/4 cups low-sodium chicken broth

1 cup medium barley (not quick cooking)

4 cups water

1 tablespoon chili powder

2 teaspoons cumin

1 teaspoon dried oregano

dash cayenne pepper (more or less to taste)

2-3 boneless skinless chicken breasts (about 1 1/2 pounds), cut into bite-size pieces

1 (15 ounce) can black beans (rinsed and drained)

1 1/2 cups frozen corn kernels

suggested garnishes:  shredded cheddar cheese, sour cream, sliced green onions, tortilla chips

In a large pot (about 6 quarts), combine the diced tomatoes, tomato sauce, chicken broth, barley, water, chili powder, cumin, dried oregano and cayenne (if using). Stir well.  Bring the mixture to a boil over high heat and add the chicken. Stir to combine.  Reduce the heat to medium-low, cover and simmer the chili for 40 minutes, until the barley is tender and chewy and the chicken is no longer pink. Stir occasionally, while it simmers to prevent sticking and to make sure it stays at a steady simmer. After 40 minutes, add the beans and corn. Stir to combine and simmer for five more minutes.  Serve the chili with optional garnishes, if desired.

The chili will thicken considerably upon cooling.  Add chicken broth or water as needed to achieve a desirable consistency (especially if reheating the leftovers).

Braided Sandwich Loaf

 recipe adapted from Jamie Cooks it Up and Mel's Kitchen Cafe

There are several variations you can experiment with when making this sandwich loaf.  We have tried barbeque chicken, ham and cheese, and the latest (pictured below) is a pepperoni and cheese combination.  It turned out great and is a lot like a calzone.  

I used the recipe and instructions from Jamie Cooks it Up, but as far as getting the whole idea of the braiding technique, I really like the tutorial on Mel's Kitchen Cafe.  So, here's the recipe!

*Recipe makes 2 large sandwich loaves

Dough:

1 Tbsp butter

2 Tbsp sugar

1 Tbsp salt (I used a little bit less)

1 cup boiling water

1 cup cold water

1/3 cup lukewarm water

1 Tbsp yeast

5-6 cups flour

1 egg

Filling:

You can choose what variation you would like.  For the sandwich braid pictured above, I used pepperoni slices, this pizza sauce, and shredded mozzarella cheese. 

You could also use slices of deli meat (about 16 slices) and your choice of cheese (about 8 slices).

Barbeque sauce, shredded or sliced cooked chicken, sliced red onion, and mozzarella cheese would make a delicious loaf.

Be creative!

1. To make the dough, dissolve 1 Tbsp yeast in 1/3 cup lukewarm water.

2.  In the bottom of a stand mixer, mix the sugar, salt and butter together with a fork until well combined.

3.  Pour the boiling water over the sugar mixture.

4.  Pour the cold water over the sugar mixture.

5. Pour the yeast/water mixture over the sugar mixture.

6.  Add the flour 1 cup at a time while mixing.  You know you have enough flour with the dough pulls away from the side of the bowl.

7.  Once you have enough flour, knead the dough on high for 7-8 minutes.

8.  Let the dough rest for 2 minutes in the bowl.

9.  Divide the dough into 2 equal parts and let them rest on a cookie sheet sprayed with cooking spray for about 5 minutes.

10.  Sprinkle your surface with a small amount of flour and roll the dough out into a large rectangle.  Using a pizza cutter, cut 11-12 one inch wide strips along both longs sides of the rectangle. Be sure to leave about 5 inches down the center uncut. You want to leave room for your fillings.
11.  Place pepperoni down the center of the dough and then spread enough pizza sauce over the top to cover the pepperoni.  Sprinkle cheese over the sauce.  (If you are using a sauce, try to put a "drier" ingredient on the bottom layer and then cover with sauce.  I have found that if you put the sauce on the bottom layer, the bottom of your loaf tends to be a little soggy.)

12.  Over lap the dough strips in the center over the top of your fillings.  (Again, see Mel's Kitchen Cafe for a great tutorial on how to do this.)

13.  Place the sandwich loaf on a large cookie sheet sprayed with cooking spray or lined with a silpat.

14.  Beat the egg with a fork until frothy. Brush the egg all over the loaf.  Sprinkle with desired seasonings on top.  I used freshly grated Parmesan cheese.  Depending on the type of loaf you have made, you could also top with poppy seeds, sesame seeds, Montreal Steak Seasoning, dried onions, or cheese.

15.  Repeat these steps with the other piece of dough.

16.  Let the dough rise in a warm oven (about 170 degrees) for about 20 minutes.

17.  While loaves are still in the oven, turn oven up to 400 degrees and bake for about 15 minutes.  

18.  When the loaves are golden brown on top, turn the oven down to 350 degrees, and switch the pan on the bottom rack to the top. Bake for another 5-7 minutes.

19.  Let the loaves rest for about 5 minutes, then cut and serve.

Orange Sesame Chicken

recipe slightly adapted from Jamie Cooks it Up

I was pleasantly surprised by how easy and quickly this recipe came together. Great dish for an "Oh!  It's dinner time already!" moment. It takes about 30-45 minutes to come together start to finish. I think when I make it again, I might try to decrease the soy sauce a bit and see how that affects the sauce because it did taste a little heavy on the soy and not as orange-flavored as I expected.  

4 chicken breasts

1/2 cup flour

1/8 teaspoon salt

2 Tablespoons olive (or canola) oil

Sauce:

1/2 cup fresh orange juice (you'll need about 2 large oranges)

1/4 cup soy sauce

3 Tablespoons rice vinegar

4 Tablespoons sugar

1 Tablespoon orange peel/zest (loosely packed)

1/4 cup cold water

1/2 teaspoon garlic powder

1/2 teaspoon sesame oil

1/4 teaspoon ginger

1 Tablespoon cornstarch

1 Tablespoon toasted sesame seeds

1. Pour 1/2 cup flour into a medium sized bowl and sprinkle 1/8 teaspoon salt into it. Toss it together with fork to combine.

2.  Cut your chicken into large chunks and dip them each into the flour, making sure all sides are coated.

3.  Heat a large skillet up over medium high heat.  Once the pan is hot, pour 2-3 tablespoons olive or canola oil into pan.

4. Once the oil has gotten hot, place your chicken into the pan. Let the chicken get nice and golden brown.  Then turn each piece over and let it get golden brown on the other side.

5.  While your chicken is cooking, zest one orange.

6. Squeeze the juice from 2 oranges (You will need about 1/2 cup of fresh orange juice)

7. Pour your orange juice, and 1 Tablespoon (loosely packed ) orange zest into a small mixing bowl. Add 1/4 cup soy sauce, 3 Tablespoons rice vinegar, 4 Tablespoons sugar, 1/2 teaspoon granulated garlic, 1/2 teaspoon sesame oil, 1/4 teaspoon ginger, 1/4 cup cold water and 1 tablespoon cornstarch. Stir it all together until the cornstarch has dissolved and everything is mixed well.

8. Once your chicken is golden on both sides, pour the orange sauce over the chicken.  Bring the sauce to a simmer, cover, and let it cook for 10-15 minutes over medium low heat stirring occasionally.

9.  When  the chicken is cooked through and the sauce is thick and bubbly, pour 1 Tablespoon sesame seeds over the top of the chicken.  Stir it around to combine.  Serve over white or brown rice.

Serves 6

Parmesan Ranch Chicken

Recipe from Lion House Classics cookbook

1/2 c corn flake crumbs

1/2 c grated Parmesan cheese

1 1/2 ounces dry ranch dressing mix

6 boneless chicken breasts

3/4 c shredded Parmesan cheese

26 ounces marinara or spaghetti sauce

In a shallow bowl, combine corn flake crumbs, 1/2 c Parmesan cheese and ranch mix.  Coat both sides of chicken with mix. Place in a 9x13-inch pan sprayed with nonstick cooking spray.  Spray tops of chicken with nonstick cooking spray to keep moist.  Bake at 350 degrees for 25 to 30 minutes.  Just prior to serving, sprinkle with remaining Parmesan.  Heat marinara sauce and serve over cooked pasta and chicken.  Serves 6.  

**I found when making this recipe, I usually end up having to throw away some of the breading at the end.  So, instead of wasting it, now I only put a little bit of the breading in the bowl to dip the chicken breasts into and then add more as needed, keeping the rest out of contact with the chicken. The remaining unused breading can be stored in an airtight container in the refrigerator and used again later.  When you already have it all made up, it makes for a quick and easy weeknight meal.  

Coconut Chicken Curry

recipe from Mel's Kitchen Cafe

2 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks or strips

1 tsp salt

1/2 tsp pepper

1 1/2 Tbsp canola oil

2 Tbsp curry powder

1 1/2 tsp paprika (substitute cayenne pepper if you like the heat)

1/2 onion, thinly sliced

2 cloves garlic, crushed

4 medium red potatoes, cut into chunks

1 (14 oz) can coconut milk, light or regular

1 (14.5 oz) can stewed tomatoes, Italian style

1 (8 oz) can tomato sauce

3 Tbsp sugar

Hot cooked Jasmine or brown rice

Season chicken pieces with salt and pepper.  Heat oil, curry powder, and paprika in a large skillet or saucepan over medium-low heat for 2 minutes, until fragrant (but don't let it burn).  Turn the heat up to medium and stir in onions and garlic and cook 7-9 minutes, or until chicken is no longer pink and is cooked through or nearly cooked through. (It will continue to simmer in the next step).  Add potatoes, coconut milk, tomatoes (Mel said she lightly crushed the stewed tomatoes with her fingers before adding), tomato sauce, and sugar into the pan and stir to combine.  Cover and simmer, stirring occasionally, for about 30-40 minutes.  The sauces thickens slightly upon standing, but is great served piping hot (and a bit thinner), too.  Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.  

**Mel also added that often she will make the dish right up to the step where you are supposed to let it simmer for 40 minutes.  At that point, she pours it all into a crockpot and lets it sit at low heat for 4-5 hours to finish cooking.  She said she just likes to do it that way sometimes to be able to fix it earlier in the day and avoid all the chaos that inevitably accompanies trying to get dinner ready with kids clamoring for your attention at dinnertime.  

Creamy Tarragon Chicken

recipe adapted from Deals to Meals

6 boneless skinless chicken breasts

2 Tbsp butter

Salt and Pepper

1 small onion, chopped 

2 cloves garlic, minced

1 Tbsp tarragon

1/4 c flour

1 1/2 c cold water

1 c sliced mushrooms

1 c cream

Melt butter in skillet.  Add chicken breasts.  Sprinkle with salt and pepper and cook on medium heat about 5 minutes on each side.  Sprinkle onion, garlic and tarragon over chicken and cook for another 5 minutes.  Whisk together flour and water until smooth.  Pour over chicken.  Add mushrooms and cook for about 10 minutes until mixture thickens.  Stir in cream, salt and pepper to taste, and cook until mixture just starts to bubble.  Serve with mashed potatoes or rice.

Chipotle Chicken Taco Salad

recipe from Our Best Bites

SALAD:

4 c chopped Romaine Lettuce

2 c chopped grilled chicken (you can use Taco Chicken* if you want.  It is delicious!)

1 c cherry or grape tomatoes, washed ( I just used chopped tomatoes, since that is what I had on hand)

1/3 c vertically sliced red onion

1 avocado, cubed

1 15-oz can black beans, rinsed and drained

1 8 3/4 oz can corn, rinsed and drained. (I like to use frozen corn)

DRESSING:

1/3 c chopped fresh cilantro

2/3 c light sour cream

1 1/2 tsp adobo sauce from canned chipotle chili peppers (You can usually find these in the Mexican food section of the grocery store)

1 tsp chili powder

4 tsp fresh lime juice

1/4 tsp salt

OPTIONAL:

Tortilla strips

Or, I bought taco shell bowls at the deli section at Macey's and served the salad in those. It was delicious!

Make sure all salad ingredients have been washed or rinsed.  Combine lettuce, chicken, beans, corn, onion, and tomatoes in a large bowl and gently mix.  Set aside.

Mix dressing ingredients.  Start with 1 1/2 tsp of adobo sauce and then go from there, probably adding more if desired 1/4-1/2 tsp at a time.  You could even chop up one of the chili peppers and toss it in there if you are super brave with spiciness.  I just added the 1 1/2 tsp of sauce recommended in the recipe and it was just the perfect amount of "kick".  Set dressing aside.

When ready to serve, add avocado, tortilla strips (if desired) and dressing, gently combine and serve.

I have never used adobo sauce before and it added such a yummy smoky flavor to the salad.  It's worth the trip to the grocery store to try it!  

*TACO CHICKEN  Recipe also by Our Best Bites

1 lb chicken breasts or thighs

A couple of juicy limes

A splash of red wine vinegar

2-3 cloves garlic, pressed or coarsely chopped

1 tsp chili powder

1/2 tsp cumin

1/2 tsp Kosher salt

1/2 tsp black pepper

Juice the limes and combine with a couple splashes of red wine vinegar.  Add garlic.  Pour over chicken.  This will not completely cover chicken; just turn it occasionally as needed.  Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside or your broiler in your oven).  Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub spices all over the chicken.  

Grill about 7 minutes per side.  Remove from heat and allow to stand for a few minutes so it doesn't lose its juiciness.  You can either eat the chicken as it is, maybe with Mexican rice and beans, or slice it up and use it as you would taco meat. 

Chili Verde

                                            Recipe from my sister-in-law Holly
4 lbs. pork or chicken cut into small chunks
1/4 c flour
1 large can chopped green chilies
1/2 tsp cumin
1/4 tsp salt
1/4 tsp pepper
3 cloves garlic (minced or pressed)
1/2 c chopped cilantro
1 c salsa
1 can chicken broth (approx 2 cups)
2 Tbsp canola oil


Brown pork or chicken in hot oil quickly in a skillet so that the meat only browns, but does not cook through.  Sprinkle flour on meat and cook for 1 minute.  


Add remaining ingredients to crock pot.  Add browned pork to crock pot.  Cook up to 7 hours on low for pork and about 4 hours on low for chicken.  (The longer it cooks, the thicker and more flavorful it will be.)


If you desire a thicker consistency, you can mix water and cornstarch and add as if you were thickening gravy.


Serve in tortillas, over rice, or on tortilla chips.  Garnish with lettuce, tomato, sour cream, cilantro, creamy lime cilantro dressing, cheese etc.  We have had this with flour tortillas (the uncooked kind you buy at Costco are our favorite), or I really like it served in warm white corn tortillas.

Simple Orange Chicken with Broccoli

recipe adapted from Mel's Kitchen Cafe

Serves 4


1 Tbsp canola oil
1 Tbsp minced or grated fresh ginger*
2 garlic cloves, finely minced
1 pound boneless, skinless chicken breasts, cut into 1/2 inch strips
Salt and Pepper
2 cups fresh broccoli florets
1/4 c water
1/2 c low-sodium chicken broth
1/4 c orange juice
3 Tbsp low-sodium soy sauce or Bragg's Liquid Aminos
1 tsp sugar
1-2 tsp freshly grated orange zest
2 tsp cornstarch dissolved in 1 Tbsp water


In a medium nonstick skillet, heat the oil over medium heat. Add the ginger and garlic, stirring constantly, until fragrant, about 1 minute.  Season the chicken with salt and pepper and add to the skillet.  Saute until cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside.  In the same skillet, combine the broccoli florets and the water, stirring to scrape up any browned bits on the bottom of the pan.  Cover the skillet and cook until the broccoli is crisp-tender, about 2 minutes (the broccoli will continue to cook as you are boiling the sauce, so don't over-cook).  Return the chicken to the pan and stir in the broth, orange juice, soy sauce, sugar and orange zest.  Add the dissolved cornstarch mixture and cook, stirring frequently, until the sauce boils and thickens slightly. Serve over hot, cooked brown or white rice.


*When you buy ginger root, you can put the unused portion in a freezer bag and it will store very well in the freezer.  Also, I buy the great big bag of garlic cloves from Costco and store the bag in my freezer.  When I need fresh garlic, I just take out however many cloves the recipe calls for and let them thaw on my counter for a few minutes and then mince.  It is so nice and convenient.