Wednesday, April 13, 2016

Coconut Lime Chicken Thai Soup- Favorite Family Recipes



We love this soup! We eat it with garlic Naan bread that you can find at Winco or Walmart. 

I always double this recipe. It's worth it!

Also, if you cook the chicken in the crock pot in the morning with some spices like ginger and curry powder, then you can shred the chicken in the afternoon, throw the rest of the ingredients in the crock pot with it, and let it simmer for a couple of hours before dinnertime. Just be careful not to keep it on too hot of a setting in the crock pot because I've heard that lime juice and cilantro can get bitter tasting if they're cooking on high heat or for a long time!

Ingredients

3 Tbsp butter
1 carrot, shredded
thai seasoning (see below)
2 cups chicken broth
1/2 bunch fresh cilantro
1 15 ounce can unsweetened coconut milk
1 2 - 2 1/2 pound deli-roasted chicken from the grocery store, shredded (or just cook some chicken in the crock pot with a tiny bit of water and a dash of spices like ginger and curry powder, then shred, then throw everything else into the crock pot with it)
1 cup previously cooked long grain rice
the juice of 1 lime
1 Tbsp. soy sauce
extra cilantro for garnish (optional)
lime wedges (optional)

Thai Seasoning:
1/2 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. salt
Instructions

Place a large pot on the stove over medium-high heat. Add the butter, carrots, and thai seasoning and cook until carrots become soft.
In a blender, add chicken broth and cilantro and pulse a few times, then pour contents of blender into the pot.
Add the coconut milk, shredded deli roasted chicken, rice, juice from the lime, and soy sauce. Bring to a low boil then remove from heat.
If desired, serve topped with extra cilantro and lime wedges.

Hawaiian Turkey Burgers from Six Sisters Stuff

These turkey burgers are amaaazing! We love them. I'll write what I did differently in parentheses in the recipe!  I also double the entire recipe and it makes about 9 burgers.



Hawaiian Turkey Burgers Recipe:
(Makes 4 burgers)
Ingredients:
1 pound lean ground turkey
1/2 cup dry bread crumbs (the seasoned bread crumbs is what I use)
1/4 cup green bell pepper, minced (I use red or yellow or orange. no likey green)
1/2 cup thinly sliced green onion
1/2 teaspoon ground ginger
1 small can pineapple slices, reserve juice
1/2 teaspoon salt
4 slices Swiss cheese
Teriyaki Sauce (I use Kikkoman)
Light mayonnaise
Hamburger buns

Directions:
In a mixing bowl, combine turkey, bread crumbs, pepper, onion, ginger, 1/4 cup reserved juice from pineapple and salt.  Divide turkey mixture into 4 equal parts and form into patties.  (We broil these for about 10 minutes on the first side and 6 minutes on the other side. Just keep checking and when it's looking slightly brown and crispy on the edges, that's how I like them!)  Grill, broil or cook in a frying pan over medium until cooked through.  The last few minutes of cooking, place pineapple over heat to grill (or microwave, or just don't warm the pineapple if you're lazy like me).  Place a slice of Swiss cheese on top of each patty when warm.  Spread Teriyaki sauce and light mayonnaise on buns and top with burgers and pineapple.
 

Thursday, October 29, 2015

Pumpkin Banana Bread

I've made this bread twice in the last month and it is delicious! Super moist. Tastes like fall. It is definitely a new favorite at our house! It should be noted that this recipe makes a LOT of bread. Four loaves. Perfect for you and a few friends. 
Recipe from Ashlee at sullengers.com 

Ingredients:

  • 3 mashed bananas (I use 4)
  • 6 eggs
  • 1 1/2 cups oil
  • 1/3 cup milk
  • 1/3 cup water
  • 1 large can pumpkin
  • 1 tsp. vanilla
  • 4 cups sugar
  • 3 tsp. baking soda
  • 1 tsp. nutmeg
  • 4 tsp. cinnamon
  • 1 tsp. cloves (I didn't use cloves and it was still delicious)
  • 3 tsp. salt
  • 1 1/2 cups chocolate chips and/or chopped nuts (optional)
  • 6 cups flour
 Directions:
Mix bananas and wet ingredients together. Beat well. Add dry ingredients and mix well. Pour into 4 large greased loaf pans or 10 small loaf pans. (I line the bottom of my pans with foil to keep it from sticking.)  Bake @ 350 degrees for 1 hour. (I usually have to bake mine for approx. 1 hr and 10 minutes to get the middle cooked. Also, if using a KitchenAid, you'll need to switch over to a big, huge bowl before adding in the flour as it won't fit. The dough will be VERY moist though so there shouldn't be a problem mixing it by hand for the last step.)
Note: You can substitute 1/2 of the oil for applesauce and some of the flour to whole wheat flour but they won't be as light and moist. If you want to add chocolate chips, then it tastes just like Great Harvest bread! These can be made into muffins and will make about 6 dozen muffins.

Sunday, September 27, 2015

Chocolate Chip Pound Cake

Recipe from 71toes.com, one of my favorite blogs.
Sounds easy to make and she says it is amazing!


1 box yellow cake mix
1 pkg. instant chocolate pudding (3.9 oz)
1/2 c. sugar
3/4 c. vegetable oil
3/4 c. water
4 large eggs
1 (8 oz.) carton sour cream
1 c. semi sweet chocolate chips

Combine and whisk together all dry ingredients, add other ingredients and mix until smooth (but don't beat).

Stir in chocolate chips.

Pour into greased and floured bundt pan and bake at 350 degrees for one hour (plus or minus 10 minutes depending on the oven).

Tuesday, September 8, 2015

Cabbage Beef Soup

Okay, I know that a cabbage soup doesn't sound good, but trust me on this one. This soup is GOOD! Super easy to make and healthy too! I found the recipe online somewhere a few years ago, but we modified and changed it according to what we like. 

Cook Time: Approx. 30 minutes


INGREDIENTS:
One pound of ground beef, cooked
1 16 ounce can of kidney beans. un-drained
1/2 to 2/3 a head of chopped cabbage
1 28 ounce can chopped or stewed tomatoes (We used a "fennel and red pepper" can) 
2-4 bouillon cubes (We use the little jar of soup base found next to the bouillon cubes at the store. It is easy to add a little extra flavor without having to use another cube since it is liquid. 2-3 teaspoons of this base was perfect.)
Spices: Garlic salt, pepper, oregano, minced onions... and whatever else suits your fancy.
1-2 cans worth of water


DIRECTIONS:
Mix all of the ingredients together and cook until the cabbage is tender, approx. 20-30 minutes. (TIP: You can start everything else cooking while you cook the ground beef to save on time!) The great part about this recipe is it is so easy to add extra ingredients if you want more. Another can of tomatoes, extra beans, etc. Also, it re-heats very well so leftovers are still delicious!

Friday, August 14, 2015

Pumpkin Muffins


I found this online and it looks worth a try!

Tuesday, August 11, 2015

Indian Curry

I got this recipe from Rachel last week and it is wonderful! Not too spicy. Just the right amount of flavor, and sooo good! Approx. chopping and cooking time (if potatoes are pre-cooked) is 30 minutes.


Ingredients:  
One chopped onion
1 tsp chopped garlic (3-4 cloves)
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
3/4 cup coconut milk
1 1/2 TBSP curry powder (more if you want a stronger curry flavor)
1 TBSP chicken powder OR 3 bouillon cubes
3 raw chicken breasts cut into strips (or can use approx. three cups cooked chicken)
1/4 cup lemon juice
Cubed yellow squash 
Cubed potatoes- cook the potatoes beforehand or they will slow everything down)
Rice (I made 3 cups of rice, which was just the right amount for the curry sauce)


Directions:  
Saute the onions, garlic, and butter
Stir in the flour
Slowly stir in the milk and coconut milk (slowly, so you don't get clumps)
Add chicken powder and curry powder
Add chicken and potatoes. Let chicken cook by simmering for approx. 10 minutes
Once chicken is cooked, add in the lemon juice and squash
Simmer a few more minutes to lightly soften the squash. 
Serve over rice.