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

 

 

 

Advertisements

Chicken Potato Salad (Olivier Salad)

4FBC6F99-638D-4262-B795-EA5D7B5615FCThis is the classic Russian Olivier salad recipe, but with chicken instead of bologna. I got this Chicken Olivier salad recipe from my friend Inna. We tried it at her house once, it was the first time we tried it with chicken and we absolutely loved it this way! I haven’t stopped thinking about it since so I had to make it at home and share the recipe with you all. For my American friends, this is basically a potato salad with chicken in it and it is served cold so it’s a great make a head dish or potluck dish. I also enjoy it served in a croissant sandwich for lunch/dinner.

Chicken Potato Salad (Olivier Salad) {Serves 10-12 as a side dish} :

Ingredients:

  • 2 to 2.5 LB Chicken Breasts (4 large breasts)
  • 3 Potatoes
  • 4 Carrots
  • 8 Hard Boiled Eggs
  • 1 Can kosher dill pickles
  • 1 bunch Scallions
  • 1 bunch Dill
  • 1 Can Peas
  • 1 small Onion
  • 2 Bay Leaves
  • 6 Peppercorns
  • 1.5 Cups Mayonnaise
  • Salt/Pepper to taste

ECA2DC08-F742-407F-9DED-84784828EAF5

6586E815-3735-478B-90F0-B0044FD421EDDirections:

  1. Wash and pat dry the chicken thighs. Bring a medium sized pot of water to boil. When the water comes to a boil, throw in 1 whole peeled onion, 6 peppercorns, 2 bay leaves and chicken breasts. Cook on med-high for 30 minutes. Then turn the burner off and let the pot stand on the burner for 10 minutes, afterwards take out the chicken breasts and put them on a plate to cool. *Meanwhile move on to step 2.
  2. Bring a large pot of water to a boil and add the washed carrots and potatoes. Cook until the carrots and potatoes are both tender when poked with a fork (about 25 to 30 minutes) but do not over cook. In another small pot, bring water to a boil and hard boil the eggs.
  3. When the chicken breasts have cooled down, cut them into small cubes. When the carrots and potatoes have cooled off, peel them and cut them into small cubes. When the hard boiled eggs have cooled down, peel them thoroughly and cut them into small cubes. Add the cut chicken, carrots, potatoes, and hard boiled eggs to a big mixing bowl. Drain and finely dice the can of pickles and add them to the bowl. Wash and finely chop the scallions (both green and white part) and add to the bowl.1A862007-A044-44D2-A156-2156E5000AE4
  4. Add the mayonnaise to the bowl according to taste and texture preferences. I added 1.5 cups mayonnaise. Add salt and pepper to taste, I added about 1 tsp salt and 1/2 tsp pepper. Mix well to incorporate mayo.
  5. Lastly add the (drained) can of peas and finely chopped dill to the bowl. Gently mix again. *I add the peas in last because they are so delicate, I don’t want to squash them. You can add a can of (drained) corn instead if you don’t like peas. 279AC29C-7113-4161-89C4-37B14078AFAD
  6. Refrigerate overnight or at least 4 hours and enjoy! Great as a side dish, potluck dish, cook out side dish, and makes a great croissant sandwich too! Can be made the day before and tastes best if refrigerated over night.

Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican so of course I had to recreate it at home and I am so glad I did! It tastes so much better home made and is fast and easy to make so perfect for a busy weeknight. I pair it with Spanish rice (recipe below) and highly recommend you make both recipes together!

Mexican “Pollo Con Crema” Chicken {Serves 4-6} :

Ingredients:

  • 2-3 Boneless/Skinless Chicken Breasts (cut into thin strips)
  • 2 TBS Olive Oil
  • 1 Large Sweet Onion (cut into thin strips)
  • 1 Pack Mushrooms (sliced thick)
  • 2 Green Bell Peppers (sliced into thin strips)
  • 1 (16 oz.) Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 Tablespoons “Better then bullion” Chicken base
  • Salt/Pepper to taste
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper (for a spicy kick, to your preference)
  • Montreal Chicken Seasoning

 

Directions:

1) Do the prep work first. Wash and cut all the veggies and Chicken breast. Heat olive oil in a large pan on Med-High heat. Add the chicken breast and season it with salt/pepper and Montreal chicken seasoning.

3FD54D24-EE2A-4C65-8218-1A367F6CDF95

2) Cook until chicken cooks all the way through and gets golden.  Then add in the onion, mushrooms, bell pepper, and cook until the onion is soft and translucent and all veggies are soft and cooked through well.

9155ECD2-86DB-4EFD-98BA-7DD28D75B4B7

3) Add in the heavy cream and chicken base. Bring to a boil and simmer for 5 minutes.

50B83867-03E7-4F92-B84A-D24127E551D9

4) Stir in the sour cream, sprinkle in the paprika and cayenne pepper and turn burner off and mix well. The cream should be a creamy but slightly thick consistency. Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!

74E894BD-7349-47C2-B1F0-220DD1162B05

Spanish Rice (Restaurant Style)

83B36211-669B-4AF4-8047-60B0ABE1877DLately we have been really into Mexican restaurants. I always order the same dish “Pollo Con Crema” which is chicken in a white sour cream sauce and it comes with Spanish rice and a side of beans and tortillas, Yum!!! I wanted to experiment and try cooking a new cuisine at home so we decided on Mexican. I made this Spanish rice and the chicken in sour cream sauce dishes for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! The good news is I have mastered these 2 new, family favorite Mexican dishes. This Spanish/Mexican rice is surprisingly easy and pairs well with any Mexican dish or even taco’s but I highly suggest making it with my “Pollo Con Crema” recipe that I will be posting next. Enjoy!

Spanish/Mexican Rice (Restaurant Style) {Serves 8-10}: 

Ingredients: 

  • 2 Cups Long Grain Rice (I used Jasmine Rice)
  • 1/4 Cup Oil (I used Olive Oil)
  • 4 Cups Chicken broth (I used “Chicken Better Then Boillon” with 4 cups water)
  • 12 oz Salsa (I used Mild)
  • 1 teaspoon Salt
  • 2 Garlic cloves (minced)
  • Pepper to taste (a dash)
  • Cumin (a dash)

6C367411-BF52-4E2B-B1DD-AA4FC2D440EADirections:

1) Make 4 cups of chicken bouillon and set it aside. In a large skillet, heat oil on Medium heat.

C543F946-1857-4E92-A35A-228168E987AA

2) Add rice to the skillet and cook it starts to crisp to a golden brown color. About 3-5 minutes, stirring continually.

33A4ECC0-8B12-4B9B-9C81-937469676275

3) Add the chicken broth, salsa, salt/pepper, garlic cloves, cumin into the rice and mix gently to combine.

E59DB184-439E-4B57-853F-BC15DAEB3739

4) Stir and cover the pan. Simmer on low heat for 30-40 minutes until rice is cooked through and there is no liquid left. I opened and gently mixed rice with a spatula twice while it was cooking.

058AEE83-CB9B-4059-8525-D9DF5F32C241

Crock Pot Creamy Italian Chicken

5EAE7DED-288A-4A6C-A89F-72EE8E5796D6This Crock Pot Creamy Italian Chicken is a new week night favorite dinner recipe in our house. Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I poured all over my rice. I could probably just eat it as is by the spoonful! I seriously couldn’t get enough lol. I got the recipe from my friend Jocqueline back in November and finally had a chance to make it, yes it’s been a while but this recipe has been on my mind since I first tried it and fell in love with it! It’s so fast and easy to prepare but so delicious! The pictures don’t do it any justice, it’s one of those dishes you absolutely must try and it will definitely go on your busy week night dinner rotation. I hope you love it as much as we do!

Crock Pot Creamy Italian Chicken {Serves 4}

Ingredients:

  • 4 Chicken Breasts ( 2.5 LB) Organic
  • 1 (8 oz) block Cream Cheese (softened)
  • 2 Cans Cream of Chicken Soup
  • 1 (0.7 oz) Packet Dry Italian Salad Dressing
  • Montreal Chicken Seasoning
  • Cooked Jasmine Rice or Pasta (whatever you want to serve it over)

0312C0CB-7572-4925-A8ED-7FD1A122470C

Directions:

1) Wash the chicken breasts and pat dry. Put them in crock pot and sprinkle montreal chicken seasoning all over the top of chicken breasts.

8741F399-5C1F-45B1-81AE-0CFAE14589A9

2) In a bowl, mash up the softened cream cheese with a fork. Add in the cream of chicken soup and dry Italian seasoning salad dressing. Mix well with a fork. *Don’t worry if the cream cheese is a bit clumpy, it will soften and get smoother while cooking.

67D61DE0-DD04-4491-8338-17E4FDA6F4F1

3) Pour the cream cheese mixture into the crockpot over the chicken breasts.

6CD83C84-5729-4CA9-B0BB-B032E7C5FBE4

4) Cook on low for 4 hours, or on low for 1 hour and high for 2 hours (that’s what I did as I was pressed on time).

9D080531-2C53-4E07-B3FA-45B2D878850C

5) Cook rice or pasta 20 mins before chicken is done. Serve hot over rice or pasta. We love it over Jasmine rice! Look at this creamy, dreamy, satisfying sauce:

097C78A7-F056-495C-AB01-3721FECB5052

 

 

Shrimp In A Garlic, Lemon, White Wine Sauce

dfb76aab-2442-4ce1-9ed1-5a0129e98200This recipe was inspired by an instagram friend and I created it today to satisfy my shrimp craving for dinner. I wanted something fast, easy, and delicious to pour over some white rice for a busy week night dinner and this recipe was it.  It was also a big hit with my shrimp loving hubby, he was raving about it and even went back for seconds. Definitely a new family favorite shrimp recipe!

Shrimp In A Garlic, Lemon, White Wine Sauce {Serves 4}

Ingredients:

  • 2 LB Raw Shrimp
  • 2 TBS Olive Oil
  • 1/2 Cup White Wine
  • 1/2 TB Mrs.Dash (or any salt free seasoning blend)
  • 1/2 – 3/4 tsp Paprika (I did 3/4 tsp for a bit of a spicy kick)
  • 1 tsp Onion Salt
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 2 Garlic Cloves
  • 1 TBS Dry Parsley Flakes (or fresh parsley)
  • Rice (if you are pairing it with rice)

fa413193-0336-4128-b2b7-3636c6db90acDirections:

1) Peel and take the tails of the shrimp. Rinse them thoroughly and pat dry with a paper towel. Have the spices and all ingredients ready. Start cooking the rice.

2) Heat 2 TBS oil in a large skillet. Add the shrimp and sprinkle with spices. Mix often so the shrimp cooks through evenly.

92f05ba6-08b3-4063-ac04-396fdd1bdd42

3) When the shrimp cooks through, add the white wine. Turn the burner down to low and let it simmer until the rice is done cooking, about 5 to 10 minutes.

569143e3-b75b-42a6-999f-44c9f5f55468

4) Lastly, add the minced garlic cloves and dried parsley flakes. Mix and turn off, keeping covered, until ready to serve.

47e5b4fc-0338-45e9-822d-b0aaf6179a31

 

 

Tender Crockpot Beef Brisket

DE6F812E-7724-4858-9687-E0544F5F2684This tender crockpot beef brisket is super eaay, but is so tender, juicy, and delicious. It does take 8 hours on HIGH to cook so make sure you plan ahead to give it enough time. This is a great week night or make ahead recipe, it also tastes just as great on the second day. You can make it a regular juicy and tender brisket, or add BBQ sauce to make it a BBQ brisket. I served this brisket with mashed potatoes and it was great with the brisket broth poured all over the mashed potatoes as gravy. I bought the brisket at Costco where it was not only super fresh but also much cheaper then other grocery stores. So here is another easy, fast, hearty, comfort food, crockpot recipe for you!

Tender Crockpot Beef Brisket {Serves 8-10}

Ingredients:

  • Beef Brisket (mine was 3.75 LB)
  • 2-3 TBS Mayonnaise
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Onion Salt
  • 1/2 tsp Italian Seasoning
  • 1 tsp Mrs.Dash (or any salt-free seasoning)
  • 1 tsp Steak Seasoning
  • 2-3 Garlic Cloves (minced)

2507C090-ADB2-4B5B-8350-CB138DD1150A

Directions:

1) Wash the beef brisket thoroughly and pat completely dry with a paper towel. Put the brisket in a big bowl and season it with all the seasonings (salt, pepper, onion salt, Italian seasoning, Mrs.Dash, steak seasoning). Smother the seasoning all around both sides of the brisket. Add 2-3 TBS Mayonnaise and the garlic and smother it all around both sides of the brisket. (If you are making BBQ brisket, also add 2-3 TBS BBQ sauce to the brisket and smother on both sides.)

5565BE1F-CE30-44B9-9AB4-8671953EE079

2) Place brisket into a crockpot and cook on HIGH for 8 hours, flipping the brisket every 2 hours if possible, or at least once halfway through cook time. (If making BBQ brisket, make sure to add 3-4 TBS BBQ sauce in the last hour of cooking and smother it all around the brisket.)

14E4E4C8-116F-4DEE-B2D9-D661B7DE6996

3) After 8 hours, the brisket should be fall off the fork tender, and very juicy. The broth inside the crockpot can be used as gravy for rice or mashed potatoes. We loved it with mashed potatoes!

E9A13FAA-03AC-4212-A39E-E4141EECC74F

 

Crockpot Beef Stew

ADFD6A89-D86F-4EB6-A643-3110EFE507E0I came up with this recipe last weekend when we had a “snow day” it was mostly icy rain and barely enough snow to cover the ground but we live in the South so it was a big deal and not a day you want to drive around for groceries or out to eat, so the night before we bought all the ingredients for this super easy, but very delicious crockpot beef stew. I couldn’t find a recipe that I wanted so I threw together a bunch of stuff and it turned out absolutely perfect!!! It was literally the best beef stew that I’ve ever tried. It’s interesting how the spontaneous recipes usually turn out to be the best ones. I shared a quick video of the beef stew on social media when it was done cooking and teased many people who reached our asking for the recipe. So of course, here is the promised recipe that I hope you will love just as much as we did! Just make sure that you prepare it in advance to give it 7 to 8 hours on HIGH in the crock pot to cook until the veggies and meat are tender and juicy. I did the prep work in the morning and it was ready in time for dinner.

Easy Crockpot Beef Stew {Serves 6-8}

Ingredients:

  • 2-2.5 LB Beef Stew Meat OR Chuck Roast (cut into 1 inch cubes)
  • 5-6 Gold Potatoes, Medium size (cubed into 1 inch cubes, skin on)
  • 1 Bell Pepper
  • 4-5 Carrots
  • 1 Large Onion
  • 2 Cups Dry Red Wine
  • 1 LB Mushrooms
  • 3 Cloves Garlic (minced)
  • 8 Cups Beef Broth ( I made my own Better then boullion beef broth)
  • 3 TBS Olive Oil
  • 2 TBS Tomato Paste or Ketchup ( I used Ketchup)
  • 1 tsp Mrs.Dash (or any Salt-Free Seasoning)
  • 1 tsp Paprika
  • 2 tsp Italian Seasoning
  • Salt/Pepper
  • Steak Seasoning
  • 2 TBS Dry Parsley Flakes
  • Garlic Seasoning
  • 2 Bay Leaves

Directions:

1) Do the prep work first. Wash and cut the meat into cubes. Wash and cut the potatoes into cubes (do not peel). Wash the bell pepper, carrots, mushrooms and chop up also. If you are making your own beef broth like I did, then make it and set it aside.

2) Set a frying pan with olive oil on Med-High heat and cook your meat thoroughly adding salt/pepper, garlic seasoning, and steak seasoning. Stir it every few minutes until it gets brown.

3) Put the cooked meat and chopped veggies into the crock pot. Add the wine, tomato paste (or ketchup) and beef broth. Sprinkle in some salt/pepper. Add in the Mrs.Dash (or other salt free seasoning), paprika, Italian seasoning and bay leaves.

4) Stir everything gently, and turn the crock pot on for 7-8 hours on HIGH. Yes, it does take 7-8 hours cook time for all the veggies to cook through and for the meat to be juicy and tender. Gently stir, every 1 to 2 hours.

A108B912-4E63-496C-B880-928AFE5CBDB4

5) When cook time is done, turn off the crockpot. Add the minced garlic and dried (or fresh) parsley. Stir everything gently together and enjoy! Reheats easily in a pot if needed.

2DD3EDD0-3710-480D-979E-6FC158E0E7EB

Cheesy, Creamy, Hashbrown Casserole

86942950-A2CA-4657-83B7-1C5C1DD8F40BThis hashbrown casserole is cheesy, creamy, and dreamy!!! One of my lattest obsessions. We make this casserole for brunch, for all major Holidays or when we have company over for breakfast/brunch. Perfect Saturday morning casserole or a quick week night dinner. It takes about 15 minutes to do all the prep work and then it bakes for 45 minutes. Fast, easy, and delicious… just how I like it!

Cheesy, Creamy, Hashbrown Casserole {Serves 4-8}

Ingredients:

  • 1.10 – 2 LB Bag Frozen Hash Browns/Shredded Potato (best if thawed in the fridge overnight)
  • 1 (8 oz) Sharp Cheddar Cheese (shredded)
  • 3/4 Pint Sour Cream
  • 1 Stick Unsalted Butter (melted)
  • 1 Small Onion (finely chopped)
  • 1 (10.5 oz)  Can Cream Of Chicken Soup
  • Oil or Butter Spray
  • 1 tsp Salt
  • Pepper (abt 1/4 tsp)

061CD3FD-A3C2-4908-8506-4D0E1EE67BC2Directions:

1) Do the prep work first. Shred the cheese into a big bowl. Then add the  hash browns to the bowl. Finely dice the onion and add it to the bowl. Add the sour cream and cream of chicken soup to the bowl. Melt the stick of butter and add it to the bowl. Add the salt/pepper. Mix thoroughly with a big spoon.

29D3468C-AA01-4A57-926B-ED3782F3DD21

2) Spray a baking dish with oil or butter spray.  I use an 11X15 glass baking dish. Using a spoon, gently transfer the hashbrown mixture into the baking dish and smooth it out evenly using a spoon.

0ED31453-E71E-489C-B52D-6FD6F5BAA816

3) Cover with foil and bake at 350 Degrees for 45 minutes or until golden brown on top. If it is not golden brown after 45 minutes, take off the foil and bake on 400 for a few minutes until you get a perfectly golden (not burned) top!

86942950-A2CA-4657-83B7-1C5C1DD8F40B

4) Using a spatula cut into squares and scoop into plates. Best served piping hot! To reheat, bake in the oven for 10 to 15 minutes on 350 Degrees.

47B54ED6-1308-4FC4-B6ED-1AB461C161F7

 

 

 

 

Garlic, Lemon, Herb Baked Salon

6E1B01DE-0795-4B7B-B9AE-CBA72D9873A2This garlic, lemon, herb baked salmon is absolutely delicious!!! It has become my favorite week night dinner because it takes just a few minutes to prep and bakes in only 10 minutes! That’s right, only 10 minutes! However it is so juicy and flavorful, it tastes just like a gourmet restaurant dish. I usually pair it with mashed potatoes or rice and salad for a complete meal. I got the idea for this recipe from my friend Candice, who I met through Open Hearts And Homes hosting company and she is currently in the process of adopting a beautiful boy from Ukraine! She brought this yummy salmon to an OHHC hosting Christimas party this past year and I couldn’t get enough of it! I knew I had to find out who brought that salmon and get the recipe so of course I did and it has been on my “to cook” list for the past few months. Note, adding lemon juice was my idea but it makes the salmon even more juicy, flavorful, and delicious but it is optional. I finally got around to trying this recipe last week and mine turned out incredible too! I am still shocked at how super easy and fast this recipe is! It has seriously got to be the easiest dinner ever and healthy too? Score! My new favorite way to bake salmon. Enjoy!!!

Garlic, Lemon, Herb Baked Salmon {Serves 4-5 as a meal}

Ingredients:

  • 1 Salmon Fillet (Mine was 2.60 LB I bought it at Costco, antibiotic free)
  • Olive Oil (About 3 TBS)
  • Salt & Peper (to taste)
  • Garlic, and Herb spice (Salt free)
  • 1 Lemon

Note: I cut my salmon fillet in half because I only needed 2 servings, and made the other half of salmon the next day for dinner. Some pictures you will see are from the 2nd day that I made this salmon for dinner. I split the ingredients in half also (half a lemon etc).

Directions:

1) Wash the salmon fillet and tap it dry with paper towels. Line a baking sheet with foil and brush the foil with about 1.5 TBS olive oil.  Lay the washed/patted dry salmon fillet on the oil brushed foil. Brush another 1.5 to 2 TBS olive oil all over the salmon fillet and brush around to evenly distribute the oil.

2) Preheat the over to the BROIL setting. Squeeze the lemon juice onto the salmon fillet. Sprinkle salt & pepper on it. Then generously sprinkle the garlic & herb spice all over the salmon fillet. Using the brush rub all the oil, lemon juice, and spices together on the salmon fillet.

57CBCF58-5FC0-4085-918E-F55531BB25CF

3) When the oven preheats to broil, stick the salmon fillet in the over and let it bake on broil for 10 minutes. Then turn the oven off and let the salmon bake another 2 to 4 minutes.

E46D978F-32FA-4FA3-A362-D0C86523D0DD

When baked and ready it should look golden on the outside like this:

6E9182A6-A2E9-4F8D-99F6-0BC55F8F84E7

4) Take it out of the oven when ready to serve, cut as desired and dig in! I like to pair it with mashed potatoes or rice and a salad.

15122511-8B8D-4D7F-8A38-0A9AAE8212A8