Thai Peanut Chicken Ramen

 

Hall of Fame! Pardon the photo- I didn't put the ramen in my bowl and I didn't fuss with the toppings.  Even still, it was SOOOOO good!  The flavor!!

Thai Peanut Chicken Ramen (adapted from Half Baked Harvest)

4 cups chicken broth

1 (14 ounce) can coconut milk (I used light coconut milk)

1/4 cup soy sauce

2 tablespoons fish sauce (I used 1 tablespoon)

1/3 cup creamy peanut butter

1/4 cup Thai red curry paste

3/4 pound boneless, skinless chicken breast

8 ounces cremini mushrooms, sliced

1/2 red bell pepper, chopped

1 inch fresh ginger, grated

1 clove garlic, minced

2-4 squares ramen noodles

juice of 1 lime

3 cups fresh baby spinach (I used angel hair cabbage)

1/3 cup fresh basil or cilantro, roughly chopped, plus more for serving

chopped peanuts and toasted sesame seeds for serving

In a large soup pot, combine the broth, coconut milk, soy sauce, fish sauce, peanut butter and curry paste.  Add the chicken, mushrooms, red pepper, ginger and garlic.  Set over medium heat on the stove and bring to a simmer, reduce the heat to medium-low and simmer 15 minutes or until the chicken is cooked through and shreds easily.

Once done, shred the chicken.

Bring the soup to a boil over high heat.  Stir in the noodles, lime juice, spinach, and cilantro.  Let sit 5 minutes or until the noodles are soft.

Ladle the soup into bowls and top with peanuts and toasted sesame oil.

NOTE:  Store the soup and noodles separately then add the noodles just before serving.  If the noodles sit in the soup, they will soak up the broth and become mushy.

I simply didn't add the noodles to the soup, I boiled them separately and we added them to the soup individually.

thai chicken meatball khao soi

 

This was a great soup!

thai chicken meatball khao soi (adapted from half baked harvest)

1 pound ground chicken

2 green onions, finely chopped

1 inch fresh ginger, grated

1 love garlic, minced

black pepper

2 tablespoons olive oil

4 baby bok choy, chopped

1/4 cup Thai red curry paste

1 (14 ounce) can coconut milk

1 1/2 cups chicken broth

1 1/2 tablespoons fish sauce

1/2 tablespoon honey (I used pure maple syrup)

1/4 cup eat fresh cilantro and basil, plus more for serving

8 ounces egg or rice noodles

sliced limes and thinly sliced green onions for serving

chili oil for serving

Add the chicken, green onions, ginger, garlic and a pinch of pepper to a bowl (also add some salt!).  Mix until just combined.  Roll the meat into tablespoon-size balls.

Heat a large pot over medium-high heat and add 2 tablespoons oil.  When the oil shimmers, add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times.  Toss in the bok choy and cook 2 minutes more, until just charred on the edges.  Transfer everything to a plate.

To the same pot, add the remaining 1 tablespoon oil and the curry paste. Cook until fragrant, about 2 minutes.  Stir in the coconut milk, broth, fish sauce, and honey.  Slide the meatballs and bok choy back into the soup.  Simmer over medium heat until the meatballs are cooked through 5-8 minutes.  Stir in the herbs.

Meanwhile, cook noodles according to package directions.

Divide the noodles between bowls and ladle the soup over.  Top each bowl as desired with basil, green onions, shallots, lime juice and chili oil.

crockpot spicy queso ground chicken chili

 

I substituted ground chicken for the ground beef and really, really enjoyed this chili.  I added a sprinkling of cheese, dollop of sour cream and dash of hot sauce after the photo was taken- I wish I'd done that before because it looked even better!  

crockpot spicy queso ground chicken chili (adapted from half baked harvest)

2 pounds ground chicken

2 yellow onions, chopped

2 poblano peppers, seeded and chopped

2 tablespoons chili powder

1 tablespoon garlic powder

1 tablespoon smoked paprika

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

1 (28 ounce) can crushed fire roasted tomatoes

1 (8 ounce) can tomato paste (I just realized I forgot this!  I'll just make it again!)

1 (4 ounce) can diced green chilies (I used medium hot)

1/3 cup hot sauce (I omitted so we could add our own as we like it)

2 bay leaves

salt

2-3 cups chicken broth

6 ounces cream cheese, at room temperature

2 cups shredded cheddar cheese

1 can mixed chili beans

1/2 cup chopped fresh cilantro

1/4 cup chopped green onions

avocado and light sour cream for serving

In a large dutch oven set over medium heat, brown the meat all over, breaking up the meat until cooked through.  Transfer the meat to the bowl of your crockpot.

Add the onions, poblanos, chili powder, garlic powder, paprika, cumin, and cayenne.  Mix in the tomatoes, tomato paste, hot sauce and diced chilies.  Pour in 2 cups broth.  Add the bay leaves, season with salt.  Stir to combine.  Cover and cook on low for 6-8 hours or high for 4-5 hours.

Towards the end of cooking, stir in the cream cheese, cheddar cheese and beans.  Cook until the cheese melts, about 5 minutes.

Ladle the chili into bowls.  Top as desired.

best anytime baked chicken meatballs

 

I'm so glad to finally post this recipe because I've had to search for it every time.  It's my new favorite meatball recipe.  I love it so much!  We had them with different dipping sauces for Conference weekend...and fresh homemade sourdough bread and a delicious salad...

best anytime baked chicken meatballs (pinch of yum)

1 pound ground chicken

1 egg

1/2 cup panko breadcrumbs

1/2 cup grated Parmesan

2 tablespoons olive oil (I use 1 tablespoon)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

black pepper to taste

Preheat oven to 400 degrees.  Line a baking sheet with foil and a little cooking spray.

Mix all the ingredients together in a mixing bowl.  Roll the mixture into about 30 small balls. 

(I used a 1 1/2 tablespoon cookie scoop)

 Place on baking sheet.

Bake for 25-30 minutes.

maple cookies

 

I made these cookies to go with an assortment of fall cookies to deliver to LOTS of neighbor friends.  Don't they look amazing?

maple cookies (i heart nap time)

3/4 cup butter softened (1 1/2 sticks, divided)

1 cup brown sugar

1/4 cup pure maple syrup

1 egg

1 teaspoon vanilla extract

1 teaspoon maple extract

2 1/3 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 teaspoon salt

1/2 cup finely chopped pecans, optional

maple glaze

3 tablespoons salted butter

1/3 cup pure maple syrup

3/4 cup powdered sugar

pinch salt

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

Brown 1 stick of butter:  Melt 1 stick of the butter in a pan over medium-heat.  Cook for about 3-5 minutes, swirling the pan every so often.  Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it's done).  Remove from the heat and then pour into a bowl and chill for 5 minutes.

In a large bowl, combine the remaining 1/2 stick softened butter, 1 cup brown sugar and 1/4 cup maple syrup.  Mix for one minute, until smooth and creamy.  Add in the melted brown butter and stir until combined.  Mix in the egg, 1 teaspoon vanilla, and 1 teaspoon maple extract.

Add the 2 1/3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 3/4 teaspoon salt.  Fold in the optional 1/2 cup of pecans.

Use a medium sized cookie scoop, or roll the dough into rounded 2 tablespoon sized balls and place 3 inches apart on the prepared baking sheet.

Bake 9-10 minutes.  Let the cookies cool on the baking sheet.

Meanwhile, in a small pot over medium heat, melt the 3 tablespoons butter and 1/3 cup maple syrup.  Remove from heat and whisk in 3/4 cup powdered sugar and a pinch of salt.  Drizzle over warm cookies and allow to set.

favorite balsamic dressing

 

I discovered my new favorite salad dressing while making a pear and goat cheese salad which I forgot to post.  The dressing works magic with all of the salads I have tried ever since.  Loving it!

favorite balsamic dressing (two healthy kitchens)

2 tablespoons balsamic vinegar

1 1/2 tablespoons pure maple syrup (I always use 1 teaspoon)

1 tablespoon olive oil

1/2 teaspoon dijon mustard

pinch of kosher salt

Whisk together or shake together in a small jar with a fitted lid.

feta stuffed peppers

 

I lightened up a recipe that looked SO delicious and it was as delicious as I expected it to be.  I needed to make good use of some red peppers and glad I chose to experiment with this recipe.

feta stuffed peppers (adapted from My Worldwide Recipes)

3 red peppers

little bit of olive oil

filling

1 cup crumbled feta

3-6 tablespoons Greek yogurt

1/8 cup fresh dill, chopped

1 clove garlic, grated

two big handfuls of spinach cut and cooked long enough to wilt (30 sec in the micro is great)

dressing

1 tablespoon oil

1/2 clove garlic, minced

1 tablespoon lemon juice

pinch of sea salt

Preheat your oven to 420 degrees.  Line a baking pan with parchment paper.  Make a slit on each pepper and brush their skin with olive oil.  Bake for 5 minutes until they soften slightly (I baked mine longer).  Let them col for 10 minutes.  Use a spoon to discard the seeds and discard any juice.  Note:  Next time I will discard the seeds before baking.

In a bowl, combine feta, yogurt,  chopped dill, garlic and spinach.

Fill each pepper with the feta mixture.  Return them to the oven for another 10 minutes until the filling is slightly golden.  Note:  I cooked mine much longer.

Whisk together the dressing and drizzle over the top.