Crab and Cheese Stuffed Mushrooms

These Crab and Cheese stuffed mushrooms were on our Christmas menu. I came up with the idea for these because I was craving my crab salad but also stuffed mushrooms. I also wanted something new on the Holiday menu and then I thought hmmm, what if I put them both together and add some cheese?… Well needless to say, these turned out absolutely amazing! I was testing this recipe out so you will see double some of the ingredients in the picture. It ended up being too much stuffing so I used the rest of the stuffing up by spreading it out on slices of a fresh French Baguette and baking in the oven on 350 degrees for about 10 minutes, and they were delicious appetizer and breakfast sandwiches! So this recipe can easily be doubled (as I accidently did while testing out this new recipe) to make appetizer sandwiches too. 2 dishes, 1 recipe, same ingredients sounds like a win win to me!

Crab and Cheese Stuffed Mushrooms:

Ingredients:

  • 2 (24 oz.) Packs Mushrooms (stems removed and finely chopped)
  • 8 oz. Imitation Crab Meat (flake or sticks, finely chopped)
  • 1 (8 oz.) Block Monterey Jack Cheese (shredded)
  • 1 (8 oz.) Block Mozzarella Cheese (shredded)
  • 4 Scallions (green part only, finely chopped)
  • 2 TBS Mayonnaise
  • 1 TBS Olive Oil
  • 1 Garlic Clove (minced)

Directions:

1. Wash the mushrooms thoroughly. Carefully take out stems from the mushrooms and finely chop the stems.

2. In a small skillet, heat 1 TBS olive oil on medium heat and cook the chopped up mushroom stems. When the mushroom stems are cooked through, add 1 minced garlic clove and stir to combine. Set cooked mushroom stems/garlic mixture aside.

3. Finely chop the imitation crab meat and put it in a large bowl. Finely chop the scallions and add to the bowl. Shred the Mozzarella and Monterey jack Cheese and add to the bowl.

4. Add the cooked mushroom stem/garlic mixture to the bowl with crab meat, scallions, and cheese. Add 2 TBS Mayonnaise. Mix well to combine.

5. Preheat oven to 350 degrees. Stuff each mushroom with the stuffing mixture. Pack each mushroom in with a lot of stuffing!

6. Bake stuffed mushrooms for 20-30 minutes until slightly golden brown on top and the cheese has all melted. Best served hot! Note: If you made double the filling for the sandwiches, spread the filling out on top of fresh thinly sliced French Baguette bread and bake on 350 degrees for about 10 minutes. They should be slightly golden and the cheese should be super melty on top.

Layered Smoked Salmon Salad (Shuba)

This Layered Smoked Salmon Salad is our family Holiday must have! Christmas, Easter, and Thanksgiving just wouldn’t be the same without this dish! This tradition Russian salad is usually made with herring fish but we prefer to use smoked salmon because it’s not as fishy. I love how simple this salad is and that it is made in advance which saves so much time, especially when I have a lot of other things to cook.

Layered Smoked Salmon Salad {Serves 10-14 as a side}:

Ingredients:

  • 12-16 oz. Smoked Salmon (cut into small pieces)
  • 3-4 Gold Potatoes (cooked, peeled, grated)
  • 1 small Sweet Onion (finely chopped)
  • 3-4 Beets (cooked, peeled, grated)
  • 2-3 Carrots (cooked, peeled, grated)
  • 5 Eggs (cooked, peeled, finely grated)
  • 1-1.5 Cups Hellman’s Mayonnaise (divided)
  • Salt (to taste)

Directions:

1. Bring a large pot of water to boil, add the potatoes (whole, unpeeled), carrots (whole or cut in half, unpeeled) and cook on med-high heat until potatoes and carrots are cooked through, about 45 minutes. You can poke the potatoes/carrots with a fork to see if they’re soft and cooked through. Once cooked drain out water from the pot and set potatoes/carrots aside to cool. Meanwhile move on top steps 2 and 3.

2. Bring a medium pot of water to boil, add the beets (Whole or cut in half if they’re large, unpeeled) and cook on med-high heat until cooked through and soft, about 45-55 minutes. Once cooked, drain out water from the pot and set beets aside to cool.

3. Add eggs to a small pot, cover eggs with water and cook until eggs are hardboiled, about 10-15 minutes then drain water out of the pot. Peel the eggs once cooled down and set aside. (I’ve found that the longer you wait to peel the eggs, the harder they will be to peel).

4. Cut the smoked salmon into small pieces. In a (16×3) casserole dish (or any dish you preffer) layer the smoked salmon in a single layer around the bottom of the casserole dish.

5. Once your potatoes have cooled down, grate them with a grater and sprinkle over the smoked salmon pieces. Sprinkle a little bit of salt on the potatoes. If using herring instead of smoked salmon then no salt is needed as herring is usually very salty.

6. Sprinkle the finely chopped sweet onion over the layer of potatoes. Then add about 3/4 cup mayonnaise over the potato/onion layer and carefully spread it around to cover the entire layer evenly.

7. Peel and grate the beets (some people prefer to use kitchen gloves for this step because beets will stain your hands bright red for a few hours lol). Gently sprinkle the grated beets over the layer of mayonnaise.

8. Peel and grate the carrots. Gently sprinkle the carrots over the layer of beets. Add another about 3/4 cup mayonnaise over the beet/carrot layer and carefully spread it around to cover the entire layer evenly.

9. Grate the peeled eggs and gently sprinkle them over the top of the last mayonnaise layer to completely cover the entire salad. Cover the Layered Salad tightly with foil or a lid and refrigerate overnight or for at least 8 hours. Best served cold, right out of the fridge!

Ground Beef Bulgogi Plate

This ground beef Bulgogi plate is a super easy and quick meal yet looks and tastes like a dish from a restaurant! You can use ground beef or cut up pieces of beef (steak) for this recipe. I prefer to use ground beef because it’s easier. I got this amazing recipe from our friend Dre and it’s frequently on our weeknight menu. I love how versatile this dish is, everyone gets to build their own perfect plate and it’s so much fun for kids or if you host a dinner party. I hope you love this recipe just as much as we do!

Ground Beef Bulgogi Plate (Serves 4)
Ingredients:

  • 1 LB Ground Beef
  • 4-5 Carrots (peeled cut into large matchsticks)
  • 1/2 Cup Korean BBQ Bulgogi Sauce
  • 1/4 Cup Soy Sauce
  • 1 tsp Sesame Oil
  • 1 bunch Cilantro (finely chopped)
  • 1 bunch Green Onion (finely chopped)
  • 2 Cups Jasmine Rice (Cooked by instructions, to serve with beef Bulgogi)
  • Korean Gochujang Brown Rice Red Pepper Paste (Optional but highly recommended, to serve with Bulgogi for a flavorful spicy kick!)
  • 4 tablespoons Olive Oil (divided, for cooking)

Directions:

  1. Chop up the carrots into large matchstick pieces, toss on a baking sheet with 3 tablespoons olive oil and salt to taste. Bake on 400 degrees for 20-30 mins, until carrots are soft. Meanwhile move on to next steps!

2. In large frying pan, on medium heat, add 1 tablespoon olive oil then add and cook the ground beef. When the ground beef is almost done cooking, add Korean BBQ Bulgogi sauce, Soy sauce, and Sesame oil. Cook until the ground beef is well cooked. Cover with lid and set aside.

3. Cook 2 Cups Jasmine rice according to package instructions. Cover and set aside.

4. Finely chop 1 bunch cilantro and 1 bunch green onion. Put both into a plate/bowl. These will be garnishes to serve the Bulgogi with.

Serve everything on the table and everyone can build their own perfect Bulgogi plate! This is not only a fun way to serve Bulgogi but makes storing leftovers easy (if you’re lucky enough to have any leftovers lol)! I add a teaspoon of the Gochujang paste (for a spicy kick, totally optional) and mix everything together!

Chinese Crab Rangoons

AE9DA459-EC22-4AD5-8B87-2D62E91655D9Another popular Chinese food item that I have been craving during Quarantine 2020 is Crab Rangoons. We decided to make them at home and I’m so glad we did! These are super easy to make and taste even better then any Chinese restaurant/take out places we’ve tried them at. I made these for dinner one night last week and my 8 year old made them again, the next day for lunch with just a little help from me. That should tell you how easy and delicious these are. These make a great appetizer for homemade Chinese night or any party.

Chinese Crab Rangoons {Yields about 40} :

Ingredients:

  • Nasoya Brand Won Ton Wraps (Found in the refrigerator by veggies/tofu at most grocery stores)
  • Oil (For frying)
  • 3 TBS Water
  • Chili Sauce (Optionally as a side dip)

For The Filling:

  • 1 (8 oz) Package Cream Cheese (Softened)
  • 1 (8 oz) Imitation Crab Meat Sticks (Chopped small)
  • 3-4 Scallions (Green part only, Chopped small)
  • 1 tsp Worcestershire Sauce
  • 1 tsp Soy Sauce
  • 2 tsp SugarEE2838F7-1F00-4A6F-8D25-24990ACD8C7A

Directions:

  1. Mix all the ingredients for the filling in a big bowl. 6637E7CB-9B29-4706-88BA-BF0FF5800F2F
  2. Set up a Rangoon making station. I lay out a piece of foil, a small container with water and cooking brush, the won ton wraps, and the bowl with filling. Lay out the wonton wrap and put a teaspoon of filling in the middle.02AB9FC5-EFB9-4026-AF65-1D2F805AB9A1
  3. Wet the edges of the won ton wrapper with water using a cooking brush.A76DBE7A-1DB4-457B-AC4A-0A9C3686E5F6
  4. Fold the wet edges across won ton wrapper to form a triangle shape and press to seal tightly so the filling doesn’t come out during the frying process.9ACE09BD-7062-4266-BD05-E8A7B599D788
  5. Once all Crab Rangoons are filled and sealed, fill a pot with 1-2 inches of cooking oil and heat on low-medium heat.5B923F19-5A99-4248-AEBA-37EFC9944439
  6. Throw in a few Rangoons at a time and fry them until golden, about 2 minutes per side (flip them from one side to the other as you fry). 1025FC6A-740E-4E13-ADA1-6B590221B440
  7. Transfer fried Rangoons to a plate lined with paper towels to drain excess oil.7A9CC1E9-76FD-45DF-8189-5A4ECF4C8AB7
  8. Serve hot, Optionally with a side of Chili sauce. These reheat easily the next day for a few minutes in the oven on 350.AE9DA459-EC22-4AD5-8B87-2D62E91655D9

Tom Yum Soup With Shrimp

381719F1-D313-4B75-92B7-C300DAFBCD79I came up with this Shrimp Tom Yum Soup recipe last night, during quarantine 2020. One of our favorite Thai restaurants has been closed and I have been dreaming of Tom Yum soup so I decided to try making my own. To my surprise, it turned out perfect from the very first attempt and tastes exactly like it does at the restaurant. Michael found this Tom Yum paste at an Asian Grocery store (I’ve also seen it at International stores) and it makes this recipe so simple because you have all the great flavor of Tom Yum soup without having to buy a bunch of ingredients that are hard to find. I am so excited to share this super easy and fast recipe with you all!

Tom Yum Soup With Shrimp {Yields a big pot, 12-16 servings} :

Ingredients:

  • 2 LB RAW Shrimp
  • 16 Cups Filtered Water
  • 8 tsp Vegetable Flavor Better Than Bullion Paste
  • 1/4-1/2 Jar Tom Yum Paste ( I used 1/2 Jar for a SPICY soup, use 1/4 to 1/3 if you prefer not as spicy tasting soup)
  • 1 (12oz) Can Organic Evaporated Milk
  • 2 (15oz) Cans Whole, Peeled Straw Mushrooms OR 1 pack Raw Oyster Mushrooms OR 1 pack Raw White Mushrooms (Straw Mushrooms taste best for this soup, I bought them at the International store)
  • 1 Lime (to juice)
  • Cilantro (Optional, to garnish)

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Directions:

  1. In a large pot, bring 16 Cups filtered water to a boil. Once it boils, add 8 tsp of the Vegetable flavor Better Than Bullion paste. Then add the Tom Yum paste. I added 1/2 the jar for a really spicy soup! If you prefer not as spicy or want to make it for kids to eat, do 1/4 to 1/3 the paste, to your taste. 2F853FBD-C499-4AB4-BB89-EB6F01E9CB1B
  2. Add the can of evaporated milk and lower the heat to a light boil (low-medium)93E04B13-134E-4587-BEAB-120AEAC08185
  3. Add the 2 cans of straw mushrooms (drained and patted dry with a paper towel) or your raw mushrooms. Then add the 2 LB Raw Shrimp. Cook 10-15 minutes until the mushrooms and shrimp completely cook through.D9B3DF94-8DF8-48CB-B08E-182FE8045F20
  4. Squeeze juice of 1 lime into the pot and mix thoroughly. Ladle into bowls and serve hot, with chopped cilantro garnished on top, optionally. That’s it Friends! Super easy, super fast, super simple ingredients! This soup also tastes great the next day, just heat up the amount you need in a small pot. 381719F1-D313-4B75-92B7-C300DAFBCD79

Easy Authentic Vietnamese Chicken Pho

4B3115C4-1A78-4D12-869F-38548C5A38D6I got the recipe for this Authentic Vietnamese Chicken Pho from my friend and next door neighbor, Trang. We were over their house for Pho one day and it was the best, most Authentic Vietnamese Pho I have ever eaten so I knew I had to get her recipe! I was very nervous about trying this recipe because I’ve seen so many recipes and video’s on making Vietnamese Pho that I was totally overwhelmed and I put off making it for years lol! But, to my surprise this recipe was very simple and I am so exited to share it with everyone that has been waiting for me to post it! This recipe can be made with beef if you would prefer Beef Pho, you just need to have beef and beef bones to make Beef Pho and it takes more time to cook. We are definitely Pho lovers in my family and went out to eat Pho very frequently, so I was very happy when my hubby and 8 yr old son said that this Pho tastes better then any restaurant we’ve ever eaten it at. I made this Pho for lunch yesterday and my boys were already asking me to make it again next week, So I hope you all love it just as much as we did!

Easy Authentic Vietnamese Chicken Pho {Makes a big pot}:

Ingredeints:

For the Pho Soup:

  • 3 Large Onions (Peeled, cut in halves)
  • 1 5-6 inch long Ginger (Peeled, cut into quarter sized slices)
  • 1/2 Jar Cot Pho Bo brand Beef Flavored Pho Soup Base (Pictured below, Yes even for Chicken Pho I used Beef Soup Soup Base per my friend’s suggestion, it makes Pho more flavorful then the Chicken Soup Base)
  • Organic Cage Free Chicken (Mine was 6 LBS)
  • Water ( I did 32 Cups in a large 16 Quart pot)
  • Salt
  • Sugar
  • Rice Noodles (Make sure the package says “Pho” on it. There are wide flat rice noodles, or thin noodles. I got both and we loved both.

Pho Soup Base and Pho Rice Noodles can be purchased at International Stores, or Vietnamese Stores (for my local friends in Charlotte, I purchased these ingredients at Super G Mart)

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53073A13-5EFE-4E6D-B465-707FE384810D

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For the Toppings/Garnish:

  • 4 Limes
  • 1 Bunch of Cilantro
  • 2 Jalapeno Peppers
  • Bean Sprouts
  • Scallions
  • Thai Basil
  • Hoisin Sauce or Hot Sauce (Optional, I don’t use it)

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Directions:

  1. Peel the onions and cut them in halves. Peel the ginger and cut into quarter size slices. Put foil on a baking sheet, and spray the baking sheet with oil and put onion and ginger on it.B8031C4F-06AB-4C1A-892B-D08450D43A19
  2. Put the Onion/Ginger into the over on 350 Degrees and bake for 25-30 minutes until the onion is yellow/golden in color. This baking process is important for the onion to get a sweet taste.4B943D73-80B1-403C-9E83-D2C00B4DFCC7
  3. Boil water in a pot. This will not be your Pho soup yet! Add the chicken into the pot (no giblets). Let in boil for 3-5 minutes. If using beef with beef bone instead of chicken, let it boil 5-7 minutes. This process cleans the meat of any impurities. Take the chicken out of the pot, discard the water in the pot and rinse/clean again with regular water.
  4. Boil a big pot of water, as much water as you need for your Pho Soup (I did 32 cups). Add the chicken into the pot. Then add Pho Seasoning. I used half a jar of seasoning for my Pho and 1 filter bag of spices. (The seasoning is a pasty texture and has 2 filter bags of spices included in the jar.) Add Salt to taste, I added 2 tsp. Add Sugar to taste, I added 4 tsp. Add the baked onion and ginger.09F8F1B3-FDC8-47EF-8B4F-02D7A6300962
  5. Let it cook on a light boil (Low-Med heat) for 45-60 minutes, depending on the size of your chicken. I had a 6 LB chicken and I cooked it for 40 minutes. If you are using beef, it will take 2.5 -3 hrs to cook.FFD05E10-A2CC-4222-8492-FE64A4058B5A
  6. In the last 15 minutes of cook time, soak your Pho noodles in a bowl of water for 10-15 minutes. Boil a separate pot of water for the rice noodles. When the water comes to a boil, throw in the rice noodles and cook until just tender. About 40-50 seconds for the thin noodles(green pack) and about 3-4 minutes for thick wide noodles (blue pack)! Then run under cold water in a strainer. Be careful not to overcook your rice noodles or they will be too soft and fall apart in your soup!EC051D16-2CCB-4D0E-BFC3-161752ACA9BA
  7. When the chicken is soft enough take it out and turn off the stove. I discard the spice filter packet at this time too. Some people discard the onion/ginger but I like to keep the onion/ginger in the pot for flavor but don’t serve it. My husband liked the onion and added some to his bowl. Cut the chicken up into small strips.11D8F579-F347-4910-BF09-BC4CB1C2346F
  8. To serve, put noodles and chicken into bowls. Pour the Pho broth over the noodles/chicken. Serve with a plate of toppings on the side. Limes cut into quarters, finely chopped scallions and cilantro, sliced jalapeno pepper, washed bean sprouts. EAAEEE8E-591E-491C-B46B-FC9C8A155DFB9F8906D3-8925-4FE1-954C-AD864F309520
  9. Everyone can make their own bowl according to their preferences. I like to squeeze 2 lime quarters into my bowl, add some scallions, cilantro, 1 slice jalapeno pepper, and a handful of bean sprouts! Pho can be refrigerated in the pot overnight, just let it come to room temperature before putting in fridge and store the rice noodles separate or they will make the soup broth starchy. You can microwave the rice noodles and add heated up broth to serve the next day. When we ate it the next day, we didn’t microwave the rice noodles, just heated up the broth in a small pot and added noodles at the end because we had just enough for a bowl each.8DFCF639-4D51-471F-A6B7-BCC691491C1E

 

Easy Cheesy Chicken Quesadillas

4E59D2D5-04A8-46D9-AA38-D1E2D01C8CD2These super easy and fast Cheesy Chicken quesadillas have been a life saver for me during this 2020 Coronavirus pandemic where we are quarantined in the house and a fast, easy, budget friendly recipe was definitely needed for when I need to feed my family and I’m on a time crunch. These literally take 10 to 15 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!

Easy Cheesy Chicken Quesadillas {1-2 Quesadillas Per Serving}:

Ingredients (per 1 quesadilla):

  • 1-2 TBS Canned Premium Chunk Chicken Breast
  • 2-3 TBS Cheddar Jack Cheese OR Mexican Blend Cheese
  • 1 Raw Tortilla (I buy these at Costco) OR 1 cooked Tortilla
  • Salsa (Optional on the side to dip)
  • Sour Cream (Option on the side to dip)

324E7640-01D4-4C4D-BD35-BCE3A90A8A23Directions:

  1. Put raw tortilla in a pan and set it on Low heat setting. Cook 1 side of the tortilla until it is just cooked through on that side but not yet golden. Flip it over to the other side to fill (step 2).6460F2A2-53B5-4EC0-B715-E3C6A41BB9BB
  2. Add about 1-2 TBS Canned chicken breast, spreading it evenly with a fork. 2539B87C-CA6A-4DAB-A663-9A1E7797197B
  3. Then add about 2-3 TBS shredded Cheddar Jack or Mexican blend cheese, spreading it evenly with a fork. C8564CC9-DF08-40DB-BCDE-98770D121A00
  4. Fold the tortilla closed using a spatula. Cook for a few minutes and then flip to the other side and cook for an additional few minutes until the tortilla is slightly golden on both sides.15AF3CA3-7279-4F66-ADC2-302F12CC7228
  5. These taste best served immediately when the cheese is warm and melty inside, with a side of Salsa and Sour Cream Optionally*. BA26E8A5-BBBE-4823-AC27-BD1E33099915

Homemade Lamb Deli Meat/Kielbasa

BACB1150-6BFD-4835-ABFB-833551D238CBThis homemade lamb deli meat is so savory and delicious! We like to make a big batch and keep it in the fridge for a quick appetizer, sandwich meat, deli snack. It’s especially great to have on hand during uncertain times like right now (Coronavirus quarantines going on) as grocery stores are running out of food and it’s a good idea to have at least a month worth of groceries just incase of the inevitable. This lamb deli meat can stay fresh in the fridge for a few months. It’s kind of like home made Spam or Kielbasa so it stays fresh for a long time and can be eaten just like that (cut up in thin slices) or in other different ways (sandwiches, wraps, etc). This is a Bulgarian recipe and we first tried it at our friends house. We loved it and couldn’t get enough so we got the recipe and made it immediately! Recipe credit goes to our friend (and very good chef) Ivan. Recipe coming to life and photo credit goes to my husband Michael who made it and even took the pictures for me to share with you all! You can also use beef or Chicken but we love lamb so that’s what we used (and that’s how our friend makes it too).

Homemade Lamb Deli Meat/Kielbasa {Makes a big batch glass tray}:

Ingredients:

  • 6.5 LB Lamb (or Beef) Meat (Preferably with a good amount of fat)
  • 1 Jalapeño or Red Chili Pepper (Very finely chopped)
  • 1.5 LB Lamb (or Beef) Bone
  • Salt/Pepper to taste
  • 2 Bay Leaves

C931DD22-A8CD-4DB2-BC17-552AA029A302Directions:

  1. Wash the lamb meat and bones, pat dry with paper towels. Cut up the meat into small (about 1/2 inch pieces). B0AEA577-2BB7-4787-B523-8F4F56200B22
  2. Put lamb meat and bones into a pot on low heat and cook on low, mixing every once in a while so the meat doesn’t burn, for 4 hours or until the meat is very tender and falling apart. There will be some water from the fat of the meat and that’s fine.E58C8B1C-E54A-468F-94C6-3CC3C413DB70
  3. When the meat is tender and falling apart, discard the bones. Add the very finely chopped Jalapeño or Chili pepper, salt and pepper to taste, and continue to cook an additional 30 minutes until most of the water boils down.
  4. Put the lamb meat mixture into a glass tray and evenly spread it out. Let it cool down an hour or two, cover and refrigerate.A25A4089-D748-48A9-A97A-B8E76D6BBB5E
  5. Best served chilled, after it has been refrigerated overnight.431520BF-81B3-4B8C-923E-E3326D9558FA
  6. To serve cut into thin slices like deli meat. Yum!BACB1150-6BFD-4835-ABFB-833551D238CB

 

 

 

 

Chinese Teriyaki Chicken Skewers

266C81C2-976A-41A9-BE10-ECF4E953430BThese Chinese Teriyaki Chicken Skewers are absolutely delicious! They taste like the Authentic Chinese restaurant/takeout kind. It’s important to get all the right ingredients for this recipe which I will have pictured below and that can be found at an Asian or International store. Also note that this recipe is best if you let the chicken marinate overnight or for at least 6 hours, however I tried both ways and it does make a huge difference and tastes much better and more flavorful if marinated overnight! We had these for dinner 2 days ago and my boys requested them again for dinner tonight. These taste great as an appetizer or as part of a whole Chinese style meal. I like to pair them with vegetable fried rice and some steamed veggies on the side.

Chinese Teriyaki Chicken Skewers {Serves 4} :

Ingredients:

  • 3 LB Chicken Thighs (Boneless/Skinless)
  • 1 TBS Soy Sauce
  • 1 TBS Sherry Wine
  • 1 TBS Oyster Sauce
  • 1 TBS Hoisin Sauce
  • 1 1/2 tsp Sesame Oil
  • 4 TBS Bull Head BBQ Sauce (the Vegetarian one, there are a few different types)
  • 3 TBS Pineapple Juice
  • 1/3 Cup Granulated Sugar
  • 3/4 tsp Curry Powder
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Chinese five spice powder
  • 1/4 tsp Ground White Pepper
  • Peanut Oil or any oil (for frying. Peanut oil is best for frying chicken.)

73A93B5D-D5CE-4B1F-8B8C-9A347D6D4A58

839CE9CC-74BC-4CFF-84BA-4881A8CBC5FEDirections:

  1. Wash the Chicken thighs. Pat dry with paper towels. Cut into 2 to 3 inch pieces. Set aside in a big bowl.
  2. Mix all the marinade ingredients together in a separate big bowl.

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3. Pour the marinade mixture into the bowl of chicken. Mix the chicken well with the marinade mixture. Cover with plastic wrap and let it stand and marinate in the fridge for at least 6 hours, preferably overnight (for the chicken to be flavorful and very soft). The longer you let it marinate the better it will taste!

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4. Let the bamboo skewers soak in water for at least 30 minutes, so they don’t burn while cooking in the oven/pan.

5. Pat the bamboo skewers dry with paper towels. Using your hands, put the marinated chicken on the skewers.

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6. To cook preheat oven to 350 degrees. Line a baking rack with foil, spray it with non stick spray or use a brush to spread some oil on the foil.  Put the chicken skewers on the baking sheet and bake on 350 degrees for 20 minutes, then flip the skewers oven to the other side and bake an additional 20 minutes.

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7. Heat a pan with peanut oil (or any oil would work, but peanut oil works especially well for chicken) on medium high heat (7) and fry each chicken skewer for 1 minute on each side. Set aside on a plate lined with paper towels to drain any  excess oil. Serve hot! If you need to serve later, just keep them warm in the oven on warm setting or low heat setting.

5637633C-DF53-460A-8B82-A46DC348154C

Thai Coconut Curry Shrimp Soup

F8B60084-6845-4FAB-9CE0-723E54ED7364This Thai coconut shrimp soup has quickly become a new favorite soup for our family! You will be surprised at how super fast it is to make on a busy week night, hot summer day and the taste is the quality of a Thai restaurant. You can play around with this recipe and add chicken instead of shrimp or no meat at all. You can have it with the rice or even with rice noodles (both ways are delicious!). Enjoy!

Thai Coconut Shrimp Soup {Serves 3-4}: 

Ingredients:

  • 1 LB Medium Shrimp (Peeled and deveined)
  • 1 Red Bell Pepper (Diced)
  • 1 Small Onion (Finely diced)
  • 1/2 TBS Freshly Grated Ginger
  • 2 Garlic Cloves (Minced)
  • 2 TBS Red Curry Paste
  • 32 oz. Vegetable Stock (4 Cups)
  • 13.5 oz. Coconut Milk (Unsweetened)
  • 1 Cup Uncooked Jasmine Rice
  • 2 TBS Butter
  • Juice of 1 Lime
  • 3-4 TBS Cilantro Leaves (Finely chopped)
  • Salt/Pepper

CC4E8063-224E-4B8A-AEBD-27A2A8BD0E74Directions:

  1. In a small saucepan, cook rice according to package instructions and set aside when done cooking. Meanwhile continue with next steps. A0413CD9-5BFA-4489-AEE4-FB0282E72A8C
  2. In a large pan on Med-high heat melt butter and add the shrimp. Sprinkle with salt and pepper and cook until pink and cooked through. Set aside.
  3. In a Medium pot on Med-high heat, add a drizzle of olive oil. Add in the onion, red bell pepper and cook until tender (about 5 mins). Add garlic and ginger and cook another minute until fragrant. 0BB1257D-076C-47ED-A369-310E351B08CD
  4. Whisk in the curry paste until combined, then whisk in coconut milk and vegetable stock until well combined. Bring to a boil.
  5. Reduce heat to simmer and cook on low for 10-15 minutes until slightly thickened, then add the lime juice. Mix well. 6DECCDB1-F119-43B9-904B-D35E66CF4642
  6. To serve, put rice (or rice noodles) in a bowl, add shrimp, soup broth, and sprinkle with cilantro leaves (optional). 4DACE583-1BE1-4C37-AAB4-F125A334DA42