The ramen noodles soak up a lot of the broth if not eaten right when the noodles are done cooking. You can prepare this ahead of time, just make sure to add the noodle right before you are ready to eat.
- 2 tablespoons peanut oil
- 1 pound chicken thighs or breast or a mix sliced (or left whole if using the crockpot)
- 1 teaspoon fresh ginger grated (you may add more to your liking)
- 1 cloves garlic minced or grated
- 1 sweet potato chopped (skin removed if desired)
- 2 red peppers thinly sliced
- 12 ounces cremini mushrooms sliced
- 1/4 cup thai red curry paste
- 2 teaspoons smoked paprika
- 1 ounce can coconut milk
- 4 cups low-sodium chicken broth
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons fish sauce
- 1/2 cup creamy peanut butter
- 1 lime juiced
- 2 tablespoons brown sugar
- 4 packages Ramen noodle soup seasoning packets discarded (you may also just use your favorite pasta)
- chopped peanuts for serving
- chopped cilantro for serving
To make this on the Stove
- Heat a large pot over medium high heat. Add 1 tablespoon peanut oil and the chicken.
- Brown the chicken, stirring once or twice for about 10 minutes or until the chicken is cookedI through. Carefully remove the chicken from the pot.
- Add another tablespoon of peanut oil, the ginger, garlic, sweet potato and peppers.
- Cover and cook 8-10 minutes or until the sweet potato is tender.
- Add the mushroom and cook 5 more minutes.
- Add in the curry paste and smoked paprika, stirring until the curry paste has coated the veggies.
- In the meantime, add 1 cup of chicken broth to a heat safe bowl and microwave on high for 1 minute or unitll very hot. Carefully stir in the peanut butter until completely smooth.
- Add the chicken back into the pot along with the coconut milk, remaining chicken broth, soy sauce, fish sauce, peanut butter mixture, lime juice and brown sugar.
- Stir until the peanut butter has been fully incorporated into the soup.
- Bring the soup to a boil and then add the ramen noodles and cook for 3-4 minutes (if using regular noodles you will need to cook the noodle for a longer period of time, probably about 8 minutes).
- Once the noodles are ready serve soup immediately and garnish with fresh chopped cilantro and peanuts.
To make this in the crockpot
- Add the peanut oil, chicken, ginger, garlic, sweet potato, red peppers, curry paste, smoked paprika, coconut milk, chicken, broth, soy sauce, fish sauce, peanut butter and brown sugar to the crock pot bowl.
- Cover and cook for 6-8 hours on low or 4 hours on high, stirring if you can once or twice.
- During the last 30 minutes add the mushrooms and then during the last 5 minutes add the noodles (if using regular noodles you will need to cook them for a longer period of time, probably about 10 minutes).
- Once the noodles are cooked serve immediately and garnish with fresh chopped cilantro and peanuts
- 1/2 cup (1 stick or 115g) unsalted butter
- 1 cup (200g) packed light or dark brown sugar (I prefer dark)
- 5 – 6 Tablespoons heavy cream, divided
- 1 1/4 teaspoon salt
- 2 1/2 cups (240-300g) confectioners’ sugar, sifted
- Melt the butter in a small saucepan over medium heat.
- Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved.
- Add salt.
- Allow to bubble for about 2 minutes, whisking every 30 seconds or so.
- Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes.
- With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream.
- Slowly add 1/2 cup more confectioners’ sugar until you reach the desired consistency.
- Add 1 more Tablespoon heavy cream if you find the frosting too thick.
- Frost cake or cupcakes and garnish with Salted Caramel Sauce if desired.
The best piping tip for this frosting is the Wilton #12 round tip. If you pipe this salted caramel frosting with star tips, it will not hold its shape as nicely since the frosting is so creamy. So I suggest a simple round tip.
Fresh summer okra, sliced and cooked with canned tomatoes (you could use fresh instead), bacon, onion, celery, and a few seasonings makes a delicious vegetable side dish for almost any meal.
- 4 slices bacon
- 1 medium onion, chopped
- 1/3 cup chopped celery
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can stewed tomatoes
- 1/2 cup water or chicken broth
- 4 cups sliced okra
- 3/4 teaspoon seasoned salt
- 1 teaspoon Tabasco sauce
- 1/2 teaspoon garlic salt
- 1/2 teaspoon black pepper
- Cook bacon in a cast iron Dutch oven. Remove bacon and set aside.
- Add onion and celery to the bacon grease and cook until soft, about 7-8 minutes.
- Add tomatoes, water, okra, and seasonings. Cook 20-25 minutes, maintaining a simmer and stirring occasionally.
- Crumble bacon and stir in just before serving.
This slaw is refreshingly bright and crunchy. It’s the perfect accompaniment to burgers or Sloppy Joe’s. Make it at least an hour or up to a day ahead of time, as the flavor and texture improve as it sits. And feel free to buy the cabbage and carrots already shredded to make life easy — I do.
- 6 cups shredded red cabbage
- 3 cups shredded carrots
- 1/4 cup finely chopped shallots, from 1 to 2 shallots
- 1 clove garlic, minced
- 1/2 cup coarsely chopped fresh cilantro (parsley may be substituted)
- Zest and juice from 1 orange (about 1 teaspoon zest and 1/4 cup juice)
- 1/4 cup fresh lime juice, from 2 limes
- 1/3 cup vegetable oil
- 1-1/2 tablespoons sugar or honey
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Combine all of the ingredients in a large bowl and toss well.
- Cover and refrigerate for at least 1 hour or overnight.
- Stir well, then taste and adjust seasoning, if necessary (I sometimes add a bit more sugar or honey).
Creamy Tuscan Garlic Chicken has the most amazing creamy garlic sauce with spinach and sun dried tomatoes. This meal is a restaurant quality meal ready in 30 minutes!
- 1 1/2 pounds boneless skinless chicken breasts, thinly sliced
- 2 Tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 cup parmesan cheese
- 1 cup spinach, chopped
- 1/2 cup sun dried tomatoes
- In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
- Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese.
- Whisk over medium high heat until it starts to thicken.
- Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt.
- Add the chicken back to the pan and serve over pasta if desired.
- If you are serving over pasta and like it saucy, definitely double the sauce.