Thai Coconut Curry Shrimp Soup

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This Thai coconut shrimp soup has quickly become a new favorite soup in our family! You will be surprised at how super fast and easy it is to make, yet the taste is the quality of a Thai restaurant. You can add chicken instead of shrimp or no protein at all. You can have it with the rice or even with rice noodles, we’ve tried both and both ways are delicious!

Thai Coconut Curry Shrimp Soup

This Thai coconut shrimp soup has quickly become a new favorite soup in our family! You will be surprised at how super fast and easy it is to make, yet the taste is the quality of a Thai restaurant. You can add chicken instead of shrimp or no protein at all. You can have it with the rice or even with rice noodles, we’ve tried both and both ways are delicious!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Soup
Cuisine Thai
Servings 4
Calories 929 kcal

Ingredients
  

  • 1 LB Shrimp peeled, deveined
  • 1 Red Bell Pepper diced
  • 1 Onion finely diced
  • 1/2 TBS Fresh Ginger grated
  • 2 Garlic Cloves minced
  • 2 TBS Red Red Curry Paste
  • 4 Cups Vegetable Stock
  • 13.5 oz. Unsweetened Coconut Milk
  • 1 Cup Jasmine Rice
  • 2 TBS Butter
  • 1 Lime juiced
  • 3-4 TBS Cilantro optional, finely chopped
  • Salt/Pepper to taste

Instructions
 

  • In a small saucepan or rice cooker, cook rice according to package instructions and set aside when done cooking. Meanwhile continue with next steps. 
  • In a large pan, on medium heat, melt 2 TBS butter and add 1 LB shrimp. Sprinkle with salt and pepper to taste and cook until cooked through. Set aside.
  • In a Medium pot, on medium heat, add a drizzle of olive oil. Add in the diced onion, diced red bell pepper and cook until tender, about 5 minutes. Add in the garlic and ginger and cook another minute until fragrant. 
  • Whisk in the red curry paste and mix well. Then whisk in coconut milk and vegetable stock until well combined. Bring to a light boil.
  • Reduce heat to simmer and cook on low for 10-15 minutes until slightly thickened, then add the lime juice. Mix well. 
  • To serve, put rice (or rice noodles) in a bowl, add shrimp, soup broth, and sprinkle with cilantro leaves (optional). 

Notes

This soup reheats well. Keep cooked rice and cooked shrimp separate and add to soup broth when ready to reheat. Reheat in a small pot on low. 
Keyword 30 minutes, easy, shrimp, soup, Thai

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 homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) and highly recommend you make both together for the best Mexican dinner at home!

Mexican “Pollo Con Crema” Chicken

sofiyababinov
“Pollo Con Crema” is my absolute favorite Mexican chicken dish! I always order it when we go out for Mexican food, so of course I had to recreate it at home. It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) for the best Mexican dinner!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2-3 Chicken Breasts boneless, skinless, cut into thin strips
  • 1 8oz. Pack White Mushrooms thickly sliced
  • 1 Large Sweet Onion cut into thin strips
  • 2 Green Bell Peppers cut into thin strips
  • 1 16oz. Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 TBS "Better Than Bouillon" Chicken Paste or 1 TBS Chicken Bouillon cube
  • 2 TBS Olive Oil for cooking the chicken
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper depending on how spicy you prefer it to be
  • Montreal Chicken Seasoning to taste, for cooking the chicken
  • Salt/Pepper to taste

Instructions
 

  • Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
  • Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
  • Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
  • Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
  • Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4-1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!

Notes

If the sauce is not a thick consistency at the end, let it stand for 10-15 minutes and it will thicken up!
Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!
Keyword 30 minutes, chicken, easy, Mexican

Spanish Rice (Restaurant Style)

I made this Spanish rice and “Pollo Con Crema” (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.

Spanish Rice (Restaurant Style)

sofiyababinov
I made this Spanish rice and "Pollo Con Crema" (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.
Prep Time 10 mins
Course Main Course
Cuisine Mexican

Ingredients
  

  • 2 Cups Jasmine Rice
  • 1/4 Cup Olive Oil
  • 4 Cups Chicken broth I used “Chicken Better Then Bouillon” paste with 4 cups water
  • 12 oz. Salsa Mild
  • 2 Garlic Cloves minced
  • 1 tsp Salt
  • Pepper to taste a dash
  • Cumin to taste a dash

Instructions
 

  • Make 4 cups of chicken bouillon and set it aside. In a large skillet, heat oil on medium heat.
  • Add rice to the skillet and cook until it starts to crisp to a golden color. About 3-5 minutes, stirring continually so you don't burn it.
  • Add the chicken broth, salsa, garlic cloves, salt, pepper and cumin into the skillet with rice and mix gently to combine.
  • Stir rice and cover the skillet. Simmer on low heat for 30-40 minutes until rice is cooked through and there is no liquid left. I opened the skillet and gently mixed the rice with a spatula 2-3 times while it was cooking to prevent it from sticking to the skillet.

Notes

Try this Spanish rice recipe with my “Pollo Con Crema” (chicken in a white sour cream sauce) recipe, also posted on my blog.
Keyword Mexican, rice, side dish

Roasted Red Bell Pepper & Gouda Soup

 

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My hubby and I first tried this delicious soup at Dean & Deluca restaurant, which unfortunately closed here in Charlotte, so I knew I had to recreate it at home. To my delight, it tastes almost exactly like Dean & Deluca! This soup is creamy, comforting and just perfect for a chilly day like today and was a hit with my boys. Super easy to make and it’s a gluten free/low carb recipe. Delicious and nutritious!

Roasted Red Bell Pepper & Gouda Soup

A recreation of Dean & Deluca's Roasted Red Bell Pepper & Gouda Soup. This soup is creamy, comforting and just perfect for a chilly day. The best part is how easy it is to make and that it’s a gluten free/low carb recipe. Delicious and nutritious!
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Soup
Cuisine American

Ingredients
  

  • 1 Onion finely diced
  • 3 Garlic Cloves minced
  • 2 TBS Butter
  • 1 17 oz. Jar Roasted Red Peppers
  • 2 14.5 oz. Cans Fire Roasted Tomatoes
  • 1 8 oz. Block Gouda Cheese shredded
  • 2 TBS Tomato Paste
  • 3 Cups Chicken Broth I make my own "Better Than Bouillon" broth
  • 1/2 Cup Heavy Cream
  • 1 tsp Oregano
  • 2 tsp Basil
  • 1.5 tsp Salt
  • 1/4 tsp Pepper
  • Oyster Crackers optional, for serving

Instructions
 

  • In a medium pot, melt 2 TBS butter on med-high heat. Add the diced onion and cook until soft and translucent. Then add minced garlic and stir for a minute until fragrant.
  • Add the roasted red peppers, fire roasted tomatoes, tomato paste, chicken broth, oregano, basil, salt and pepper. Mix until well combined. Bring to a boil. Then cover the pot with a lid, and simmer on low heat for 1 hour.
  • When soup is done simmering 1 hour, blend it with an immersion blender to a smooth pure (or use a blender or food processor then transfer back to the pot). Add heavy cream and shredded gouda cheese. Mix well and let it simmer on low for another 30 minutes.
  • Serve hot with some oyster crackers and enjoy!
Keyword easy, soup

How To Make Taco’s

Everything you need to know to have a successful taco night at home! I’ll cover how to cook the ground beef and all the sides and condiments you’ll need.

How To Make Taco’s

Everything you need to know to have a successful taco night at home! I'll cover how to cook the ground beef and all the sides and condiments you'll need.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 LB Ground Beef
  • 2 TBS Olive Oil for cooking the ground beef
  • 2 1.25 oz. Packets Taco Seasoning Mix 40% less sodium
  • 2 Boxes Taco Shells
  • 1 Large Tomato
  • 1 Romaine Lettuce
  • 1 8oz. Block Sharp Cheddar Cheese shredded
  • 1 16oz. Mild Taco Sauce optional, to top
  • 1 16oz. Container Sour Cream optional, to top

Instructions
 

  • Do all the prep work first. Wash and chop up the Romain lettuce, set aside in a plate. Wash and finely chop up the tomato, set aside in a plate. Shred the block of Cheddar Cheese, set aside in a plate.
  • In a large saucepan on med-high heat add 2 TBS olive oil. When the oil heats up, add the ground beef, break it into pieces using a spatula.
  • Add the packets of taco seasoning. You need 1 packet of seasoning for 1 pound of ground beef. I use a 40% less sodium brand because I don’t like my ground beef too salty. Mix thoroughly and cook until the ground beef has browned and is completely cooked through, about 15-20 minutes. Meanwhile bake the taco shells on 350 degrees in the oven for 5-7 mins until hot and crisp (be careful not to burn them).
  • Set up a “taco station” on the table with all the toppings in plates, the ground beef, taco shells, taco sauce, and sour cream. Everyone can build their own perfect taco!
Keyword 30 minutes, easy, Mexican

Mediterranean Style Jasmine Rice

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Mediterranean restaurant style rice. So flaky, flavorful and aromatic! The spices give this recipe a beautiful yellow color and appetizing aroma. Pair this rice with any kind of meat. I love it especially with my Herb & Olive Oil Rack of Lamb recipe (on my blog) for the perfect Mediterranean meal!

Mediterranean Style Jasmine Rice

sofiyababinov
Mediterranean restaurant style rice. So flaky, flavorful and aromatic! The spices give this recipe a beautiful yellow color and appetizing aroma. Pair this rice with any kind of meat. I love it especially with my Herb & Olive Oil Rack of Lamb recipe (on my blog) for the perfect Mediterranean meal!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Mediterranean
Servings 6

Ingredients
  

  • 2 Cups Uncooked, Long Grain, Jasmine Rice
  • 3 Cups Chicken Broth I make my own "Better The Bouillon" broth
  • 2 TBS Butter unsalted
  • 2 Garlic Cloves minced
  • 1 tsp Turmeric Spice
  • 1/4 tsp Cumin Spice
  • 1 Bay Leaf

Instructions
 

  • If using "Better Then Bouillon" chicken paste to make your own chicken broth, in a small sauce pan boil 3 cups of water. When the water comes to a boil, add 3 tsp of the "Better Then Bouillon" paste and mix well, to make a hearty chicken broth and set aside.
  • In a medium sized pot, add the 2 TBS butter. When the butter melts add in the minced garlic, cumin, and turmeric spices. Sauté over medium heat for 2-3 minutes until the garlic has softened and spices give off a yummy fragrance.
  • Add the dry rice to the pot and stir to combine for about 3 minutes to slightly toast the rice.
  • Add the chicken broth and 1 bay leaf to the pot. Mix well. Bring to a rolling boil.
  • Cover with lid and simmer on LOW heat for about 15 minutes, until the rice is cooked through. I opened the pot and mixed the rice 2-3 times to keep it from sticking to the bottom of the pot.
  • Fluff with a fork and your rice is ready to serve! This rice reheats well.

Notes

This rice reheats well. I reheat it on a skillet on low heat with a TBS of butter.
Keyword 30 minutes, Mediterranean, rice, side dish

The Best Home Made Salsa

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This authentic Mexican restaurant style Salsa is dangerously delicious! Try this super easy homemade Salsa and you will never go back to store bought Salsa again! Great appetizer for Mexican or taco night or a side sauce for Mexican dishes. It’s my favorite dish to bring to game nights or a cook out and the dish that is always requested.

The Best Homemade Salsa

sofiyababinov
This authentic Mexican restaurant style Salsa is dangerously delicious! Try this super easy homemade Salsa and you will never go back to store bought Salsa again! Great appetizer for Mexican or taco night or a side sauce for Mexican dishes. It's my favorite dish to bring to game nights or a cook out and the dish that is always requested.
Prep Time 15 mins
Course Appetizer
Cuisine Mexican
Servings 12 Cups Salsa

Ingredients
  

  • 1 28 oz. Can peeled tomatoes
  • 2 10 oz Cans Rotel Brand Tomatoes and Green Chilies Mild
  • 1 Bunch Cilantro finely chopped
  • 1 Garlic Clove minced
  • 1 Small Onion finely chopped
  • 1/2-1 Jalapeño Pepper
  • 1/2 Lime Juiced
  • 1/4 tsp Salt
  • 1/4 tsp Sugar
  • 1/4 tsp Cumin

Instructions
 

  • Do all the prep work first. Open the cans of tomatoes and tomatoes with green chilies. Wash and finely chop the cilantro leaves. Deseed and finely chop the jalapeño pepper. Finely chop the onion. Finely mince garlic clove.
  • Put the can of tomatoes, can of Rotel tomatoes & chilies, cilantro, garlic, onion, and jalapeño pepper into a big bowl and puree with an immersion blender (a regular blender or food processor also works) Puree it a little bit if you prefer chunky salsa or more if you want a smooth consistency, depending on how you like your salsa.
  • Add lime juice, salt, sugar, and cumin. Mix and refrigerate for at least a few hours (to let the flavors blend) for best taste.
  • Serve chilled from the refrigerator with your favorite brand of tortilla chips. Our favorite is the Trader Joe's no salt tortilla chips.

Notes

Let Salsa chill in the refrigerator for a few hours for best taste. Serve chilled with your favorite brand of tortilla chips! 
Keyword appetizers, Mexican, under 15 minutes

Summer Squash Soup

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Nothing tastes more like summer to me than this Summer Squash Soup! I got the idea for this recipe after trying this soup at Dean & Deluca restaurant and absolutely loving it. When our local restaurant closed I had to recreate this yummy recipe at home! This soup tastes better on the second day, once all the flavors blend. For a vegan version or less calories, you can omit the heavy cream but I highly suggest adding it because it gives the soup an extra creamy flavor. The easiest and tastiest Squash soup recipe ever!

Summer Squash Soup

sofiyababinov
Nothing tastes more like summer to me than this Summer Squash Soup! I got the idea for this recipe after trying this soup at Dean & Deluca restaurant and absolutely loving it. When our local restaurant closed I had to recreate this yummy recipe at home! This soup tastes better on the second day, once all the flavors blend. For a vegan version or less calories, you can omit the heavy cream but I highly suggest adding it because it gives the soup an extra creamy flavor. The easiest and tastiest Squash soup recipe ever!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Soup
Servings 8 people

Ingredients
  

  • 2.5-3 LB Butternut Squash cubed
  • 1 Red Bell Pepper chopped
  • 2 Celery Ribs chopped
  • 1 Onion chopped
  • 3 Garlic Cloves chopped
  • 1/2 Cup Heavy Cream
  • 2 TBS Sugar
  • 1 TBS Salt
  • 1/2 tsp Mrs. Dash salt free Seasoning or your favorite salt free seasoning

Instructions
 

  • Do the prep work first. Wash all the veggies. Peel the squash, chop it into large cubes. Chop the bell pepper into cubes. Chop the celery and onion into cubes. Peel the garlic cloves and chop in halves.
  • In a medium pot, add all the chopped vegetables, sugar, and salt. Mix and add enough water to cover all the veggies, about 6 cups water. Bring to a boil on high heat.
  • Once the water boils, cover the pot with a lid and let is simmer on low for about 35-40 minutes, until all the vegetables are tender.
  • Once the vegetables cook through, puree the soup with an immersion blender until it is pureed to a smooth consistency. A blender or food processor would work too.
  • Add the heavy cream, salt free seasoning, and mix.
  • Ladle the soup into bowls and enjoy!

Notes

This soup reheats well and actually tastes better on the second day, once the flavors have blended. Just warm up the portion needed in a small pot on medium heat.
Keyword easy, soup, vegan, vegetarian

Creamy Tomato Basil Soup

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This tomato basil soup is creamy and dreamy! One of our new favorite family recipes. We had this soup all the time at Dean & Deluca restaurant and it closed so I really wanted to recreate the same tasting soup at home. Of course, I did just that! This recipe requires minimal ingredients and is fast to make. The creamy tomato basil flavor will give you a taste of summer all year round!

Creamy Tomato Basil Soup

sofiyababinov
This tomato basil soup is creamy and dreamy! One of our new favorite family recipes. We had this soup all the time at Dean & Deluca restaurant and it closed so I really wanted to recreate the same tasting soup at home. Of course, I did just that! This recipe requires minimal ingredients and is fast to make. The creamy tomato basil flavor will give you a taste of summer all year round!
Course Soup
Cuisine Italian
Servings 4

Ingredients
  

  • 4-5 Tomatoes (Peeled & De-seeded) peeled & de-seeded
  • 1.5-2 Cups Heavy Whipping Cream
  • 6 Cups Tomato Juice
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp Basil Leaves Spice
  • 1 TBS Dried Basil Leaves and more to garnish soup
  • 2 TBS Unsalted Butter
  • Salt to taste
  • Pepper to taste
  • Oyster Crackers optional, to top

Instructions
 

  • Peel the tomatoes using a peeler. Cut them into quarters and de-seed them. Put tomatoes into a medium pot, add in the 4 cups tomato juice. Bring to a boil, then cover with lid and let it simmer for 25-30 minutes.
  • Puree the cooked tomato and tomato juice mixture with an immersion blender or in a blender, until it turns into a puree/smoothie consistency.
  • Turn the heat up to low-medium and add 1 cup of heavy whipping cream. Add the 1/2 tsp Italian seasoning, 1/2 tsp basil leaves spice and 1 TBS dried basil leaves. Then add 2 TBS butter. Sprinkle salt/pepper according to your preference, you don't need much salt because the tomato juice already has salt in it. Mix, everything together and let it simmer for about 5 minutes, but don't let it come to a boil.
  • Serve hot. Sprinkle each bowl of soup with a little bit of dried basil leaves and some oyster crackers for garnish.
Keyword easy, Italian, restaurant, soup

Baked Teriyaki Chicken Thighs

img_0083These teriyaki chicken thighs are a great option if you are craving some chinese takeout but also want to eat healthy too. I came up with this recipe idea myself and made it for dinner when we had friends over. Needless to say, they turned out great! You know The food is good, when people reach for seconds, that’s the best compliment to any chef! These teriyaki chicken thighs are super delicious, restaurant quality and best part is how easy and fast this recipe is. Just make sure you give it at least 8 hours or over night to marinate for best teriyaki flavor! Enjoy!

Baked Teriyaki Chicken Thighs {Serves 4-6}

Ingredients:

  • 8 Chicken Thighs (Organic, Bone in, Skin on)
  • Seasoning: Salt, Pepper, Garlic Salt, Montreal Chicken Seasoning, Meat Tenderizer Seasoning
  • Teriyaki Marinade & Sauce (1/2 Cup)
  • Korean Teriyaki Sauce (About 1/2 Cup)

 

Directions:

1) Wash the chicken thighs thoroughly. Pat dry with paper towels. On a paper plate or sheet of foil, season both sides of each chicken thigh one at a time. *Keep in mind the Teriyaki marinade and sauce both have salt in them so be careful with the salt and only use a sprinkle of salt. On one side only of the chicken thighs. Transfer seasoned chicken thighs to a big bowl.

2) Pour 1/2 cup of the Teriyaki Marinade & Sauce over the seasoned chicken thighs. Then add 2 Tablespoons of the Korean Teriyaki Sauce also. Mix well. Cover and let it marinate in fridge over night or for at least 8 hours.

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3) When you are ready to cook Teriyaki chicken thighs: Preheat the oven to 350 Degrees. Cover a baking dish with foil, spray the foil with an oil spray. Put the chicken thighs on the foil, leaving space in between each thigh. Bake on 350 Degrees for 45 minutes to 1 hour.

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4) When chicken thighs are done baking, take them out of the oven. Brush the Korean Teriyaki Sauce to top each chicken thigh then stick back in the oven on the Broil setting (500 Degrees) and let it bake for about 5 minutes, this makes the skin very golden and perfectly crispy.

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Great served with rice or baked potatoes and a fresh salad!

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