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Thursday, May 26, 2016

Thai Chicken Basil Soup

My husband and I recently went on a date to a Thai Restaurant. It was DELICIOUS! It was very authentic and unique for the rural place we live in. I wanted to recreate a soup I had there, but before I do....

I have a confession. I love to go to different restaurants, try something I know is different but bound to be good, and savor every bite as 
I examine every flavor/ seasoning I taste. "Hmm.... this has some basil and garlic in it." or "Hmm... I taste some cumin and paprika." Etc. My husband and I love to sit there and talk about the food. It's the closest thing to being a food critique on 'Chopped' as we can get. If the food is good I will attempt to recreate it, if it's worth recreating of course. Yes... some foods honestly aren't worth recreating. And yes, everyone has good and bad times ordering different foods, but look at the bright side; it's always an adventure! ;)

This Thai Chicken Basil Soup is an attempt at a recreation from the Thai Restaurant. And YES, it was worth recreating and I think I nailed it! Both stove style and in the Crock Pot! SWEET! 
And by the way, my little boy who isn't the biggest fan of soups over rice, LOVED IT! So, if he liked it, just about anyone will! Check it out!

Thai Chicken Basil Soup

3-4 Boneless Skinless Chicken Breasts
2 T. Olive Oil
1 T. Dried Basil Flakes
1 tsp. Powdered Ginger
1 Sweet Potato (peeled, cut and boiled in a small pot until just tender)
1 Orange Bell Pepper
1 Small Onion
1 can Coconut Milk
1 tsp. Salt

In a large soup pot, sauté chicken in the olive oil. Add the basil and ginger with a couple dashes of salt. 

When chicken is cooked through add the tender sweet potato. 

In a blender, place the onion, bell pepper and coconut milk; blend until smooth. 

Pour the liquid into the pot and Simmer for 15-20 minutes.

Add the teaspoon of salt.

Serve over rice. 

*To add more fiber and protein, add a drained can of garbanzo beans into your blender. It makes it thicker, but seriously SOO good!


Crock Pot Thai Chicken Basil Soup

3-4 Boneless Skinless Chicken Breasts - trimmed and cubed
1 T. Dried Basil Flakes
1 tsp. Powdered Ginger
1 Sweet Potato - peeled and cut
1 Orange Bell Pepper
1 Small Onion
1 can Coconut Milk
1 tsp. Salt

In a greased crock pot place cubed chicken, basil, ginger and cut sweet potato.

In a blender combine coconut milk, bell pepper, onion and salt. Blend until smooth.

Pour the mixture over the chicken and potato. Give it a stir to coat the chicken. 

Cook on High for 4 hours or Low for 6.

Serve over rice. DELISH!

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Monday, May 9, 2016

Pot Sticker Soup

Need an easy soup? I DO! I love simple soups, and this one is VERY simple. 
I threw this together and it was gone in a matter of minutes. DELISH!

We love Chinese food and they always seem to have a yummy broth soup to start with at restaurants. When I made this our 3 year old son said, "Mom, this is Kung Fu Panda's Dumpling soup!" So, from now on, we will be calling this Kung Fu Dumpling Soup! You can call it what you like, Pot Sticker Soup, or
Kung Fu Dumpling Soup, both names are awesome!

Pot Sticker Soup

5 c. Water
1 T. Beef Base (I love Better than Bouillon)
1 T. Apple Cider Vinegar
1 T. Soy Sauce
1/4 c. Chopped Green Onion
8-10 Frozen Pot Stickers

In a medium sized pot, combine water, beef base, vinegar and soy sauce. 

Bring to a boil. 

Add green onion and pot stickers. 

Cook for 5 minutes or until dumplings are tender. 

Serve immediately. DELISH!

Need more soup ideas? I've got you covered!

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Thursday, May 5, 2016

Chicken Nugget Salad

Did you ever think that something so "gourmet" could come from something so simple?!
Lunch is one of my least favorite meals; I'm hungry but never know what to eat! I don't want to cook a full meal because dinner will be in a couple hours, oh the struggles...sigh....

Let's be honest, as busy mom's with a million things going on, who has time to grill up chicken for lunch? Honestly?! Someday's I am so tired of cooking! I need something fast and easy! 
This salad is PERFECT! 
Make a fabulous salad with fresh and frozen ingredients. Done in 5 minutes! YES!

Chicken Nugget Salad

5-6 Frozen Chicken Nuggets cooked according to package directions (2-3 minutes in the microwave)
1/2 c. Frozen Blueberries (thawed in a bowl of warm water then drained)
2 c. Spring mixed greens (Or whatever salad you have on hand)

Top with your favorite salad dressing and dive in!

*Add some almonds, pecans, or walnuts to add an extra source of protein and delicious crunch.

Need more salad ideas? Click HERE!

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Monday, May 2, 2016

Crock Pot French Dips

French Dip sandwiches are one of my all time favorite foods! They're so savory and delicious, it makes my mouth water just thinking about them. This was simple and delicious! I love when my crock pot works all day for me and presents a beautiful meal when I'm exhausted! "Dear Heavenly Father, please bless my crock to keep working for my family as hard as I do."
This is a home run for simple and truly delicious!

Crock Pot French Dips

1 Beef Roast
1 tsp. Garlic Powder
2 tsp. Salt
1/2 c. Water
3 T. dehydrated minced onion

Place all ingredients in a crock pot for 8-10 ours. 

Remove roast and place on a plate to shred.

With a small sauce pan place a strainer over top. Pour the juices from the crock pot through the strainer to leave you with beautiful beef broth.

Add 1 pkg. of Au Jus Mix to the broth and simmer for 3-5 minutes.

Cut long hoagie buns in half and spread with butter. Toast the bread in the oven on the broil setting. 

Place shredded beef on your toasted bun, pour some Au Jus in a small bowl and dip your sandwich! 


* You can add Swiss Cheese, Mozzarella cheese, or Caramelized Onions to your sandwiches to boost the flavor even more!

Need more Crock Pot Recipes?

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