Easy Thai Coconut Soup

Easy Thai Coconut Soup


substitute rice for ramen noodles
 
Recipe by Ourbestbites.com
Ingredients
1 teaspoon olive oil
1 1/2 tablespoon minced jalapeno pepper
1 1/2 tablespoon fresh minced ginger, or 1 ½ teaspoons ground dry ginger
2 14.5-ounce cans chicken broth
1 13.5 ounce can coconut milk or light coconut  milk (about 1 3/4 cups)
1/2 teaspoon kosher salt
2 packages ramen noodes (discard seasoning packet)
optional: ¾ cup sliced mushrooms
1 ½ tablespoon fresh lime juice
2 tablespoon chopped cilantro
1 cup diced or shredded cooked chicken
toppings:  additional chopped cilantro, sliced green onions, and lime wedges
Instructions
Heat medium sized pot to medium-high heat on stove top.  Add olive oil, jalapeno, and ginger (if using fresh.)  Cook for 1-2 minutes, stirring frequently, until jalapeno and ginger are softened and fragrant.  If using ground ginger, add now and stir.  Add chicken broth, coconut milk, and salt and increase heat to bring mixture to a boil.  Reduce to simmer and add noodles (note you will discard seasoning packet that comes with noodles.)  Simmer 3-5 minutes, until noodles are softened.  If using mushrooms, add them in the final 2-3 minutes of cooking the noodles.  Add chicken and simmer for about 30 seconds to heat through.  Remove pot from heat and stir in lime juice, chicken, and cilantro.   Ladle into serving bowls and garnish with additional chopped cilantro, green onions, and lime wedges if desired.  Serve immediately.  Serves 4-6.
Note:  This type of noodle absorbs liquid exceptionally fast, so you should serve the soup immediately.  If you know you need to keep the soup warm for a while before serving, wait to add the noodles until a few minutes before you’re ready to serve.

Dijon Chicken Linguine with Crimini Mushrooms and Toasted Almonds

Ingredients

• 350 gram package fresh linguine, cooked (3/4 lb)
• 4 boneless skinless chicken breasts
• 1 cup sliced crimini mushrooms (you can also use button or chanterelle mushrooms)
• 3 tablespoons olive oil
• 4 cloves minced garlic
• Salt and pepper to season
• 1/2 cup toasted slivered almonds
• 4 oz white wine
• 2 cups whipping cream
• 3 tbsp Dijon mustard
• Salt and pepper to season
• 1/4 cup toasted slivered almonds

Instructions

1. Heat olive oil in a large heavy bottomed frying pan over medium low heat.
2. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.
3. Remove chicken from pan and hold in a warm oven.
4. Add the white wine to the pan.
5. Simmer until the volume is reduced by half, then add the whipping cream, mustard and salt and pepper to season.
6. Simmer until sauce thickens enough to coat a metal spoon.
7. Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes.
8. Serve over cooked linguine.
9. Sprinkle with toasted slivered almonds.

Skillet Rosemary Chicken

 


Skillet Rosemary Chicken lightly adapted from Food Network
If I plan ahead next time, I’ll probably marinate the chicken for a couple of hours before continuing with the recipe. The skin is quite flavorful but if you eat your chicken skinless, you’ll be relying on the potatoes and mushrooms for most of the impact. Not that this is a huge problem…

3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves
2 cloves garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4-6 skin-on, bone-in chicken thighs (6 to 8 ounces each)
10 ounces cremini mushrooms, halved
Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon.

Cornmeal-Crusted Chicken with Jalapeno Popper Sauce

 

  

Cornmeal-Crusted Chicken with Jalapeno Popper Sauce
adapted from Krista’s Kitchen, who got it from Mommie Cooks

3 chicken breasts
1 egg, beaten
1 cup yellow cornmeal
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/2 teaspoon salt

3 slices of bacon, chopped
3 jalapenos, seeded and chopped
Salt and black pepper to taste
2 cloves garlic, minced

2 cups chicken broth
8 ounces cream cheese
3/4 cup shredded cheddar cheese

1. Fry bacon until crisp in a high-sided skillet. Remove to paper towel-lined plate.

2. Meanwhile, combine cornmeal, chili powder, cumin, and salt on a rimmed plate. Dip each chicken breast in egg, then in cornmeal mixture. Shallow-fry in vegetable oil in a large skillet until crisp and juices run clear. Remove from skillet, drain on paper towels, and keep warm.

3. Add jalapenos to the skillet you used for the bacon, season with salt and black pepper, and cook until softened. Add garlic and cook and stir for 30 seconds until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan. Bring to a boil. Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese in melted.

4. Serve chicken topped with (lots of) sauce.

More burp cloths

Burp cloths

I made these burp cloths for my soon to be born granddaughter. I think they turned out pretty adorable.

Things I have made