cilantro

Slow Cooker Thai Chicken Soup

This slow cooker Thai soup is packed with flavor thanks to the combination of curry paste, coconut milk, fresh ginger, and lime.

Slow Cooker Thai Soup Recipe

Here’s the thing about cooking with slow cookers. It’s convenient. But only if you’re creating a recipe where you don’t have to dirty more than the slow cooker. Like this slow cooker Thai chicken soup.

I’m all about time management. I eat breakfast while I do the dishes, I brush my teeth while I tie on my running shoes. In other words, I’m a multi-tasker who isn’t terribly efficient at getting much of any of my laundry list of daily to-dos completed because my mind thinks I have to do more than six things at at time. Why? Oh why?

So these days, unless its a lazy day weekend, my to-do list doesn’t always necessitate spending an hour and a half making dinner. I don’t mean letting it cook, I mean MAKING dinner.

Enter the genius invention that has been on every wedding registry since 1973: The slow cooker. And this slow cooker Thai coconut chicken soup. If I’m going to use a slow cooker, I want to make a recipe where I don’t have to brown this, sauté that, and dirty one single other pan to make my dream dinner come true.

Prepare yourself, you will need to dirty a cutting board and a knife to make this Thai coconut chicken soup. And maybe a whisk or big spoon. But other than that? You can put that fancy dish washing scrubbie away my friend, this is a one stop shop recipe I’m happy to make. Just so long as someone else does the ~~dishes~~ dish.continue to the recipe… about Slow Cooker Thai Chicken Soup

Thai Quinoa Salad

This easy Thai quinoa salad combines protein-rich grains with healthy nutrients from fresh veggies, for a lime-infused flavor bomb with crunch in each bite.

This easy Thai quinoa salad combines protein-rich grains with healthy nutrients from fresh veggies, for a lime-infused flavor bomb with crunch in each bite. It’s great as a side for potlucks and as a main when you add chopped chicken. It’s also an easy and complete weekday lunch too.

I remember being at a Weight Watchers meeting where a woman emphatically stated that she did. NOT. like. quinoa. There was no changing her mind. But in my head I couldn’t figure out why she was putting up the quinoa roadblock.

Quinoa is one of my favorite protein sources, probably because it’s so unassuming. Like a seventh grade girl, it takes on the flavors it’s paired with.

For this quinoa salad, that means the salty flavors of a limey Thai dressing with plenty of veggie crunch. It’s the perfect side dish or main meal if you’re feeling the hug of your waistline just a little too much.

Quinoa is a bona fide super food. It’s gluten-free, packed with protein, fiber and flavonoids with studies showing it as an anti-inflammatory. It’s also loaded with antioxidants to keep those free radicals at bay.

continue to the recipe… about Thai Quinoa Salad

How to Make the Best Chimichurri Sauce

This Argentinian chimichurri sauce is a fresh parsley and cilantro salsa that gives grilled steak, chicken, fish and vegetables a garlicky kick.

Firing up the grill is a summer habit I’ll never get enough of. The smokey flavor and char of any protein or veg is something I crave all year long. But I also crave the tangy ying to grilling’s savory yang, which is why I totally dig a zesty, herb-infused chimichurri sauce.

Adding flavor to foods that hit the hot grill grates is usually accomplished with marinades like this versatile Greek marinade or adding a simple spiced dry rub. But when I want to keep things super simple, my secret to the best flavor bomb is adding loads of that favorite vinegar/garlic/herb flavor AFTER simply grilling my steak, chicken, pork, fish or vegetables.

And that’s when I am very generous with spoonfuls of classic chimichurri sauce.continue to the recipe… about How to Make the Best Chimichurri Sauce

Shrimp In Thai Coconut Sauce

Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers, it makes for an easy dinner!

I feel that I’ve led you astray. That I didn’t deliver. That I was just a being a big tease.

Actually, there were a plethora of you who said that’s exactly what I was, when you e-mailed me in droves asking where the recipe was for the photo of this dish in my Friday Faves without sharing the recipe.

You’re right. I owe you this coconut curry shrimp recipe. And I’m delivering it in two different versions, one that was the original from a cereal cooking challenge I was part of and the other version minus the cereal for those of you looking for a simpler version.

This recipe was my divine inspiration when I was put on the spot for a cooking challenge at General Mills HQ. We were tasked to create recipes using a General Mills cereal, ANY cereal. And that’s a lot of cereals!

I channeled my main man in the kitchen (my husband) and used Reese’s Puffs to create a Thai flavored version by grinding the Reese’s Puffs and coating the shrimp in them then cooking for a peanut-y crust.

To recreate the recipe, I went to the store to buy the cereal and came home with…Cocoa Puffs, not Reese’s Puffs. So, instead of making yet another trip to the store, I’m giving you the stripped down version as well, minus the Reese’s Puffs coating.

What’s in This Coconut Curry Shrimp?

Here’s what you’ll need to make my take on Thai shrimp curry:

Jumbo shrimp
Vegetable oil
Garlic
Kosher salt
Red chili flakes
Onion
Bell pepper
Coconut milk
Fish sauce
Peanut butter
Lime juice
Ground ginger
Brown sugar
Basil
Cilantro
Green onion

How to Make Coconut Curry Shrimp

First up, you’ll need to peel and devein the shrimp. Then, toss the shrimp with a little oil, garlic, kosher salt and red chili flakes. Let the shrimp marinate for 10 minutes.

Cook the onion and peppers in a hot skillet until softened, then transfer them to a bowl. Working in batches, cook the shrimp in the skillet and then place in a separate bowl.

Next, make the coconut shrimp sauce. The creamy sauce is amped up by combining coconut milk with salty fish sauce and lime juice, plus peanut butter, brown sugar, and ground ginger. Don’t be afraid of fish sauce. It sounds odd but lends a distinctly Thai flavor to the dish. My husband read somewhere Red Boat is a highly rated fish sauce, and is 100% natural, so it’s the one we buy now.

Add the cooked onion and peppers back into the skillet and pour in coconut milk mixture. Bring to a boil then reduce to simmer and cook until reduced by half. Add the shrimp to the skillet with the basil and cilantro and toss to coat.

When serving this coconut curry shrimp, for me it’s all about the garnish. Cilantro leaves, fresh basil, sliced red jalapeño, chopped green onion and a squeeze of lime simply enhances this dish in my opinion. And if you’re using the Reese’s Puffs, a few tablespoons of crushed puffs adds a peanut buttery crunch.

Can I Add in Extra Veggies?

Of course! Feel free to swap out one of the bell peppers for another favorite veggie.

What Type of Coconut Milk Should I Use?

You should used canned unsweetened, full-fat coconut milk.

How to Make Coconut Milk Shrimp with Cereal

If you’d like to try the version with the cereal crusted shrimp, simply grind 1 cup of Reese’s Puffs in a food processor. After allowing the shrimp to marinate for about 15 minutes, roll the shrimp in the crushed cereal and sauté in the skillet.

You will need to wipe the pan out after each batch and may need a little extra oil as well.

It’s a pretty tasty crunch, if I do say so myself. (Pat on back…)

Tips for Making Coconut Curry Shrimp

PLEASE TAKE NOTE! There have been some comments that the dish is too salty. I believe this is from using a lesser quality fish sauce, which will lend a saltier taste. Please use a high quality fish sauce like the one I recommend, or add just 4 tablespoons of sauce and then taste it, and add more to your liking.

You can use fresh or dried ginger in this dish. I’ve used both. If using fresh, use 1 1/2 tablespoons minced ginger and cook it with the peppers and onions and omit the dried ginger from the coconut milk mixture.

I always use Key West Pink Shrimp in my shrimp dishes. In my opinion, they’re sweeter and more flavorful than striped or tiger shrimp that are typically farmed. I find the wild caught Key West Shrimps in the freezer section at my local Kroger (under the Private Selection brand).

I like to leave the tails on this dish for presentation sake, but if you want to, feel free to remove the tails from the get go.

I serve this dish over brown rice for another layer of nutty flavor. If you’re a white rice kinda eater, go for it. Cellophane or rice noodles would be really good underneath too, or spiralize a few zucchini noodles to keep the veg-love flowing.

More Thai-Inspired Recipes You’ll Love

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

3.78 from 165 votes

Shrimp In Thai Coconut Sauce

Coconut milk flavored with peanut butter makes a classic Thai-inspired, creamy sauce. When tossed with shrimp and bell peppers, it makes for an easy dinner!

Course Main Course

Cuisine Thai

Keyword shrimp

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Calories 429 kcal

Ingredients

1 pound jumbo shrimp shell and tail on
4 tablespoons vegetable oil divided
2 gloves garlic minced or pressed
1/4 teaspoon kosher salt
1/4 teaspoon red chili flakes
1/2 onion peeled and sliced
1/2 red bell pepper seeded and sliced
1/2 orange bell pepper seeded and sliced
1/2 yellow bell pepper seeded and sliced
1 cup coconut milk
4-6 tablespoons high quality fish sauce start with 4 tablespoons and add more to taste
2 tablespoons peanut butter
2 tablespoons lime juice about 1/2 large lime, juiced
1 tablespoon brown sugar
2 teaspoons ground ginger
2 tablespoons basil leaves chopped
2 tablespoons cilantro chopped
1 green onion chopped
Red jalapeno pepper thinly sliced (optional)

Instructions

Peel and devein shrimp, leaving tails on. Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Toss to coat and let marinate for 10 minutes.
Heat a 12-inch skillet over medium high heat with 1 tablespoon of oil. Add the onion and peppers and cook until softened, about 5 minutes. Transfer the peppers and onion to a bowl.
Add 1 tablespoon of oil to the skillet and cook half of the shrimp for 2 minutes, then flip and cook for another 2 minutes or until opaque. Transfer the shrimp to a plate. Add the remaining tablespoon of oil and cook the remaining shrimp then add to the other shrimp.
In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, lime juice, brown sugar and ground ginger and stir well.
Transfer the cooked onion and peppers to the skillet and pour the coconut milk mixture of the peppers. Bring to a boil then reduce to simmer and cook until reduced by half, about 5 minutes.
Add the shrimp to the skillet with the basil and cilantro and toss to coat. Serve over rice or noodles. Garnish with more cilantro and basil, chopped green onion and sliced red jalapeño of desired.

Nutrition Facts

Shrimp In Thai Coconut Sauce

Amount Per Serving

Calories 429 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 23g144%

Cholesterol 286mg95%

Sodium 1076mg47%

Potassium 395mg11%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 6g7%

Protein 27g54%

Vitamin A 1094IU22%

Vitamin C 74mg90%

Calcium 181mg18%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

More Easy Shrimp Recipes to Try

Thanks for stopping by and checking out the recipe. I hope it inspires you to get in the kitchen and cook something good.

Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.

We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.

Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There are affiliate links in this post of which I receive a small commission. All opinions are always my own.

Grilled Shrimp Vietnamese Spring Rolls

Filled with herbs, veggies, and grilled shrimp, these fresh shrimp spring rolls take some patience to assemble, but they’re so flavorful!

One of the things I’ve read in self-help business books, absorbed from my favorite podcasts and basically just learned along the way of life is that the most successful people are the ones who delegate.

Delegation = Getting Shit Done.

Once upon a time I fancied myself a great delegator. I could look at a situation, see the vision of what needed to get done, figure out the most efficient path to achieve it and direct the peeps in my camp to go forth and prosper. But lately, I feel like I’ve lost my knack in finding the track. And it’s left me feeling a little defeated and floundering like a fish out of water.

That said, my husband will still say I’m bossy. I prefer to call it delegating to others by educating them in my view of efficiencies. Okay, I admit it, I’m a nag. So why is it so hard to let others help? To not just do it all yourself? To share those details you’ve learned in the school of hard knocks? Hey, it’s okay to stop being the martyr!

One of the best and worst parts of working as a solopreneur behind the curtain of a 27-inch HD computer screen is exactly that: you work by yourself. You do the drudge work, you own the good with the bad.

But you can also find yourself reverting to that 6-year-old who has to learn how to share—all over again. Because when you share, good things happen.continue to the recipe… about Grilled Shrimp Vietnamese Spring Rolls

Indian Butter Chicken and Friday Faves

Ready in under 45 minutes, this Indian butter chicken is an easy weeknight dinner recipe your family will gobble right up!

There is a glaring omission in the recipe repertoire of FoodieCrush which I am in the process of remedying as we speak. Chicken. Simple, easy and basic chicken.

While this recipe for Indian butter chicken tastes far from basic, it’s one I really can’t forget to share and is so simple to bring together that it works great as a weeknight meal. Even the picky kids will love its creamy, tomato flavor. Well, minus those pesky peas of course.

I’m such a fan of chicken thighs. I know, everyone boasts about the virtues of boneless chicken breast but where’s the flavor? It’s all in the thighs, people.

What other veggies I could throw into the butter chicken mix. Broccoli? Mmm, maybe. Carrots for sure. Mushrooms are an absolute yes, but I love mushrooms. Maybe even zucchini? Mmmm, I think so.

What is Butter Chicken?

If you’ve never tried Indian butter chicken before, I’m so sorry. Because you’ve been missing out your whole life!

Essentially, butter chicken is a creamy chicken dish that’s made with a spiced tomato sauce. As the name suggests, it’s made with a healthy amount of butter and heavy cream. It’s not super spicy, but you’re welcome to amp up the heat if desired.

What’s in This Butter Chicken?

Most of the ingredients needed for this easy butter chicken recipe are spices and other aromatics. You may have to buy a few for this recipe, but they can all be used in lots of other recipes too.

For this Indian butter chicken, you’ll need:

Vegetable oil
Butter
Onion
Spices
Tomato paste
Tomato sauce
Bay leaf
Cream
Chicken thighs
Salt and pepper
Frozen peas
Lime
Fresh cilantro

How to Make Butter Chicken

To make this Indian butter chicken, first cook the diced onion in a little olive oil and butter until translucent. Add the spices to the skillet and continue cooking until fragrant. Stir in the tomato paste and sauce, along with the bay leaf.

Slowly stir in the cream, then bring to a boil before turning down the heat and simmering for 5 minutes.

In a separate skillet, cook the diced chicken in a buttered and oiled skillet until it’s brown on all sides. Transfer the chicken to the tomato cream sauce and continue cooking until the chicken is no longer pink on the inside.

Add the peas and remaining butter to the sauce and continue cooking until the peas are heated through. Serve the butter chicken over basmati rice, then garnish with lime and cilantro.

Is There a Cream Substitute I Can Use?

If you’re trying to make this butter chicken recipe a little healthier, you may be able to use full fat plain Greek yogurt in place of all or part of the cream. I’ve never made this recipe as such, but you can give it a shot. Let me know if you make it this way!

Can I Prep This in Advance?

As with most recipes, Indian butter chicken is best the day it’s made, but leftovers reheat well thanks to the tomato cream sauce. If you have leftovers or want to meal prep this recipe, I recommend reheating it in a saucepan with the lid on to prevent the chicken from drying out.

Depending on how much sauce you have left over, you may need to add a splash of cream to the pan as well to loosen up the leftover chicken.

Tips for Making Indian Butter Chicken

If you only have chicken breasts on hand, go ahead and use them in this easy butter chicken recipe. Thighs have the most flavor though, I’m telling you!

If you prefer spicy Indian dishes, you can add a dash of cayenne to this recipe. A little goes a long way, so be careful.

Finally, you can add in lots of other veggies to this butter chicken, if desired. I kept things super simple with frozen peas, but pretty much any vegetable tastes divine in the tomato cream sauce.

More Easy Chicken Recipes You’ll Love

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats

5 from 5 votes

Indian Butter Chicken

Ready in under 45 minutes, this Indian butter chicken is an easy weeknight dinner recipe your family will gobble right up!

Course Main Course

Cuisine Indian

Keyword butter chicken

Prep Time 5 minutes

Cook Time 30 minutes

Servings 4 servings

Calories 913 kcal

Ingredients

2 tablespoons vegetable oil divided
4 tablespoons butter divided
1 onion diced
3 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon chili powder
1 6 ounce can tomato paste
1 cup tomato sauce
1 bay leaf
2 cups heavy cream
1 pound boneless chicken thighs cut into 1 inch pieces
Kosher salt and freshly ground black pepper
½ cup frozen peas defrosted
½ lime
Cilantro leaves for garnish

Instructions

In a large, high-sided skillet or 6-quart pan, heat 1 tablespoon oil over medium-high heat, add 1 tablespoon butter. Add onion and cook for 4-5 minutes or until translucent.
Add garam masala, ground ginger and chili powder and cook for 2 minutes, stirring often.
Stir in tomato paste, tomato sauce and bay leaf and cook for 2 minutes.
Add cream, bring to a boil, reduce to simmer and cook for 5 minutes.
Meanwhile, season chicken with kosher salt and pepper. Add remaining 1 tablespoon oil and 1 tablespoon butter to a large skillet over medium-high heat and add chicken. Cook for 4-5 minutes or until chicken is lightly browned on all sides.
Transfer chicken to tomato cream sauce and simmer for 10-15 minutes or until chicken is cooked through.
Add peas and remaining butter to sauce and cook until peas are warmed through and butter is melted. Garnish with lime and cilantro leaves and serve with basmati rice.

Nutrition Facts

Indian Butter Chicken

Amount Per Serving

Calories 913 Calories from Fat 738

% Daily Value*

Fat 82g126%

Saturated Fat 46g288%

Cholesterol 304mg101%

Sodium 956mg42%

Potassium 1122mg32%

Carbohydrates 23g8%

Fiber 6g25%

Sugar 11g12%

Protein 26g52%

Vitamin A 3496IU70%

Vitamin C 28mg34%

Calcium 129mg13%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

This week started off slightly off-kilter thanks to a flu bug that will keep me from enjoying Mexican food again for a good long while. Such a shame.

Thanks to this bug-imposed cleanse, I spent the entire day of Monday bed-bound which gave me the chance to catch up on all residual episodes of the new season of Real Housewives of OC plus reruns of BH and Atlanta. Sometimes you just need to let your mind not think. Which makes a perfect match with anything on Bravo. I heart Bravo.

After a full day mind-suck filled with 4-inch heels and plenty of contrived circumstances (shockingly placed hand to heart as my jaw drops at just the right banal beat) I balanced out the vixen-fest with my DVR’d episodes of Dr. Oz.

I find myself intrigued with his cheesy visuals of fat expanding in the body or how the liver detoxifies that circle the really good, solid health information he actually delivers. Even if my husband says it’s more like an informercial and some of it simply isn’t pretty. I on the other hand, can’t keep from perusing through each and every episode.

On Monday my husband was at my sick side as we watched Dr. Oz interview Joe Cross about his documentary Fat, Sick and Nearly Dead and witnessed his wicked juicing ways.

By Wednesday I figured I may as well keep the unscheduled cleanse going which resulted in this:

With a swift print of a 20% off coupon for Bed, Bath and Beyond and not much food yet in my stomach, the decision to buy the tricked out 900 Watt Breville Juice Fountain was easily made. My justification was food blogger research —aka tax write-off —and hey, it’s almost Mother’s Day. Plus, I WAS SICK!

We’ll see how long this juicing thing lasts. But with husband on board and his obsession with cucumber juice in full swing with a 7-iron in hand as we speak, this Very Green Juice with kiwi and cucumber is at the top of the weekend’s recipe list. After we get our tomatoes planted.

Friday Faves

If they would have taught music history like this I may have actually stayed awake because I would have been singing and along.

In for the save! An on-demand aka printable Mother’s Day card that’ll get you that extra piece of pie.

A future contender on The Voice and she’s only eleven years old. Proud to say she’s a Utahn too.

My mom and Oprah told me I should read this book about loss and healing through inner strength. And a lot of hiking boots.

Schmooze or lose: a lesson in business that doesn’t have to be cheesy. Unless, like me, you love cheese.

After perusing blogs heavy on photos of cupcakes, chicken wings and barrels of pasta, I sometimes like to lose myself in these short stories that bring me along on the journey of two brothers in search of simple adventures.

Have you fallen victim to fellow diners who always want to split the meal but then stiff the tip? This free tip calculator app lets you leave the table still as friends and with your head held high.

I am such a bath whore, savoring my nightly ritual no matter what time I go to bed. These DIY bath salts will make my soak that much more stellar.

My dream Mother’s Day brunch if I wasn’t going out: Salmon Salad Sandwich with Avocado Mayo, Rhubarb Floats and finish it off with Lemon Pound Cake.

Craving more life balance, less stress, and better health? Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life.

We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.

Follow me on Instagram, Facebook, Pinterest and Twitter for more FoodieCrush inspiration.

As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.

Pico de Gallo Recipe (+15 More Salsas That Are Dip-alicious)

Made with fresh plum tomatoes, onion, jalapeño and a squeeze of lime, this pico de gallo recipe is unbeatable. Serve it with chips or atop any Mexican food.

“Hi there, Heidi! I’m on the hunt for a yummy salsa to celebrate Cinco De Mayo with. Any recipe recommendations you could share with me? :)” ~Cynthia P.

I was actually debating whether to roll out this pico de gallo recipe on Cinco de Mayo or save it for summer break. I’ve been on Cinco de Taco olé overload these past few weeks and figured you have too. But after I received this request, I realized my spiced up work is not done.

How can I deny readers when they make a request?

And so, I’m not giving you just one recipe, but this pico recipe plus 15 more links to get your dipping party started in mere minutes after chopping.

What is Pico de Gallo?

Who’d you rather chip? Pico de gallo or salsa? This blender salsa recipe is my hands down FAVORITE and reminiscent of what you’ll find at your favorite Mexican joint. It’s a salsa. Not a pico de gallo.

What’s the diff? Both feature onions, jalapeño, lime juice and cilantro. The difference is that traditional salsa uses canned tomatoes while pico de gallo features fresh chopped tomatoes.

continue to the recipe… about Pico de Gallo Recipe (+15 More Salsas That Are Dip-alicious)

Creamy Avocado Salsa Verde

Avocado makes this simple, no-cook salsa verde recipe extra creamy for the perfect tortilla chip dipper or as a Mexican salsa topping for tacos, enchiladas, sandwiches, taquitos, and everything in between.

I’ve heard many a time of recipes that are deemed the magic sauce, the secret sauce, and of course, awesome sauce.

Well, this avocado salsa verde recipe is truly special, and while it is not necessarily a sauce per se, it is indeed an incredible topping and chip dipper but also makes everything it touches just that much better.

I should know. It’s made an appearance on everything from my favorite taquitos to turkey sandwiches.

And now, it’s high time you found out too.

I first had this salsa when I was on a yoga retreat in Tulum, Mexico and you can bet I made sure the recipe came home with me. Because while I’ve made plenty of salsas here on the blog, there’s always room for more.

The beauty of this no-cook salsa lies also in the fact that there’s minimal chopping involved. Simply toss all of the ingredients in the blender and whirl away.

And then, start dipping.

continue to the recipe… about Creamy Avocado Salsa Verde

Chicken Tortilla Soup Recipe

This easy chicken tortilla soup is truly chicken soup for the soul, with a warm broth filled with chunky bites of black beans, sweet corn, shredded chicken and tomatoes topped with its namesake tortilla strips and a surprise crispy jalapeño topper.

This recipe is brought to you by French’s

“Honey, what should we have for dinner?”

Gah. The question to end all questions, and the same one that comes up day after day, week after week. But over the years I’ve developed a strategy that serves the family’s cravings and makes dinner prep so much easier, just about every time.

I narrow the choices to get the answer I want.

“Well, I prepped a batch of chicken breasts for the week (even though he prefers steak, we gotta use those chicks up!) and I have our yummy chicken stock in the freezer (because I’m on a clean-out-the-freezer mission). So, are you craving comfort food flavors (we all love our Homemade Chicken Noodle Soup) or maybe something with Mexican flavor and spice? You love Mexican…”, I steer him, already knowing that spices and ethnic flavors win at our house every time.continue to the recipe… about Chicken Tortilla Soup Recipe

Thai Coconut Chicken and Rice

This easy Thai Coconut Chicken and Rice dinner has just the right amount of spice from jalapeño and ginger to flavor this creamy coconut sauce for a simple all-in-on meal.

Thai Comfort Food: Thai Coconut Chicken and Rice

“Make it with extra sauce!” my husband always says.

Those are the words I hear ringing in my ears every time I cook any of my Thai recipes made with coconut milk like Shrimp in Thai Coconut Sauce or Slow Cooker Thai Chicken Soup. He’s a saucy kind of guy and simply can’t get enough of the Thai flavor-infused coconut flavors. And since every month those two recipes are in the top 10 recipes readers make from my site, it’s obvious you love them too.

The sauce is one reason why this creamy ginger and coconut chicken recipe has been a favorite of ours literally for years. I originally tore it out of a 2006 issue of Real Simple magazine, and like any magazine addict who also has a penchant for ~~saving~~ hoarding, I’ve kept it all these years.

The recipe page is now a little kitchen war-torn and splattered so it was high time to add it to the blog so I could refer to it more easily. See, this blog isn’t just a place for me to make recipes for you, it’s a place for me to keep track of my many favorites.

And hopefully like this Thai chicken recipe, you’ll love ’em and make them all as much too.continue to the recipe… about Thai Coconut Chicken and Rice

Chicken and Mango Rainbow Veggie Wraps

If you’re still debating whether a wrap is really a sandwich or not, you can use this one as proof that either which way the vote comes in, we all agree that healthy, crunchy rainbow wrap lunches are what make the world go ’round.

This post is brought to you by Almond Breeze

My daughter is mildly amused with the return to my teenage fascination with rainbows.

Chalk it up to reliving the memories of my eighth grade year as she makes her way through hers. Or it may be thanks to my continuing countdown of the quickly fading days of this age of innocence for my lil’ baby. Or maybe it’s thanks to the ’80s boomerang of denim overalls, scrunchies, boom boxes, Polaroid cameras, casseroles, mom jeans and new remakes of Full House, CHiPs and Roseanne.

🌈 Either/or/and/alloftheabove…ahhh, 8th grade. Best year ever. 🌈

This easy, veg-heavy Thai-flavored lunch wrap represents all the things right with eating the rainbow. You’ve heard it a hundred times. At least I hope you have: Eating the rainbow is one of the best ways to ensure you’re getting all the right nutrients in one fell swoop. And it’s just one more reason that eating a healthy wrap for an easy lunch or quick dinner is a good idea.

continue to the recipe… about Chicken and Mango Rainbow Veggie Wraps

Chilled Corn and Crab Soup

Sweet corn kernels and fresh snow crab meat make this simple chilled soup a summer-time staple that’s made with almondmilk for a lightened-up, creamy slurp that takes only 30 minutes to prepare.

This post is brought to you by Almond Breeze

Just a few days ago, I saw reports all over the news that 2017 is on-track to being the second hottest year on record—only to be outdone by 2016’s hottest year ever, with 2015 right behind. So whether you’re finding yourself plumped up like a slippery hot dog in the humidity-fueled heat of the deep South, or topping out the thermometer in the hot and arid desert temps of the West, there’s one thing we can all agree on: It’s stinkin’ hot out there.

Heat like this leaves me with little appetite, and when I am hungry, it’s for something light, fresh, and typically topped with avocado, because what on earth isn’t better and more soothing with avocado?

This corn and crab soup is just the ticket. It’s simple but elegant at the same time. It’s healthy, and light in flavor and in calories. And with the addition of two of my favorite flavorings—a sprinkle of chipotle powder and a squeeze of lime—in the words of Emeril, this soup’s flavor is kicked up a notch.

While this recipe’s original intention is to be served chilled, it can certainly be served warm to be enjoyed all year long. I can easily see it being added to any holiday menu or meal-prepped for a week of easy workday lunches. continue to the recipe… about Chilled Corn and Crab Soup

Fresh and Easy Vietnamese Noodle Salad

This light and refreshing vermicelli noodle salad gets its inspiration from one of my favorite dishes of all time, Vietnamese bun salads, with fresh slivered veggies in a tangy Vietnamese rice vinegar dressing, making it a simple side dish to serve with grilled meats and chicken.

The first time I made a version of this salad was when my husband and I were newlyweds. One of our wedding gifts was a version of this countertop roaster/griller contraption. The first dish we made with the roaster was from the recipe book that came along with it, a version of Asian roasted chicken in a peanut sauce that was served with a simple vermicelli noodle salad very similar to this one I’m sharing today. Or at least that’s what I remember.

That chicken dish was pretty much the only thing we ever made in the roaster. It became yet another gadget to add to our assortment of kitchen appliances that begs one to question, “But do I really need it?” We admitted it just didn’t justify the room it took up in our cramped kitchen so we eventually parted ways.

But this noodle salad…it’s here to stay.continue to the recipe… about Fresh and Easy Vietnamese Noodle Salad

Tomato Avocado Cucumber and Maui Onion Salad

This simple tomato, cucumber, and avocado salad gets a spicy Mexican-flavor kick from jalapeños and a fresh lime and chile dressing that makes it a terrific side dish for any meal.

I’m not a chef. I’m a home cook. But many of my recipes are inspired by dishes I’ve enjoyed that were created by real life chefs. It’s one of my favorite reasons for eating out, to get new inspiration for le bloggity blog.

I had a rendition of this simple tomato salad at a restaurant called Monkeypod Kitchen while vacationing in Maui. A friend of mine who lived in Maui for a time messaged me while we were there that we MUST make it a point to eat at Monkeypod, it was one of her favorites.

Friend recommendations are always the best.

The menu was full of delicious, fresh fare, and being the tomato caprese salad lover that I am, once I spied this salad with a flavorful twist on their menu, I was immediately intrigued. continue to the recipe… about Tomato Avocado Cucumber and Maui Onion Salad

Blackened Fish Tacos with Creamy Avocado Sauce

Mild-tasting tilapia fillets get a kick of cajun spices in one of my favorite ways to eat blackened fish: soft shell Blackened Fish Tacos that are topped with a cool avocado and cilantro tartar sauce to finish each bite.

This post is brought to you by McCormick

You don’t find balance, you create it. Words to live by.

This recipe is a prime example of making a meal that’s balanced in so many ways, and one I’m happy to share as a brand ambassador for McCormick again this year.

Mild but with a kick of spicy heat = balance. Crunchy but with a creamy lick = balance. Protein fueled but with a touch of carbs = balance. No need for a fork but grab plenty of napkins = balance.

It’s all in how you make it, and eat it, too.

continue to the recipe… about Blackened Fish Tacos with Creamy Avocado Sauce

Thai Chicken and Cucumber Salad

My favorite Thai flavors are lightened up in this chicken and cucumber salad with almond coconut blend almond milk subbing in for full-fat coconut milk.

This post is in partnership with Almond Breeze

When my sister was in high school she spent her season year on a year-long foreign exchange school program with a host family in Thailand. She was just 17. And ready to expand her horizons. That’s only five years from how old Smudge is right now. Looking back I wonder if I could let Smudge go to a foreign land like my mom did with my sister?

My mom made it through that year (barely) and since then we’ve all been back to Thailand with my sister Holly, and thus the whole family has become enamored with Thai food. So this year when my sister and her family came home to spend the holidays with all of us, it was far from shocking that one very important item on the agenda was going out for Thai food.

My mom has a favorite restaurant she frequents for her favorite Thai chicken salad. After “borrowing” just one bite, I was a fan too. And I knew my version of that chicken salad was destined for you here on le bloggity blog.continue to the recipe… about Thai Chicken and Cucumber Salad

BBQ Chicken Chopped Salad

This lighter version of a popular restaurant’s favorite salad is packed with awesome flavor from BBQ-grilled chicken breast, jalapeños, cilantro, spiced tortilla chips, and a creamy homemade ranch dressing!

Back in the day when I had office co-workers who weren’t four-legged, who didn’t bark every time someone (or something) walked down the street, and weren’t continually nudging me with their nose for a scratch as I worked, I actually had office besties who walked rather well on two legs as we headed to Westwood’s California Pizza Kitchen to get our favorite CPK Original BBQ Chicken Chopped Salad for lunch.

Oh, those were the days.

These days, I’m still a fan of that CPK Original BBQ Chicken Chopped Salad, but not so much a fan of the calories I consume whenever I eat it. That’s why I created my own lighter version that still totally delivers on flavor and cures my salad as a meal cravings.

continue to the recipe… about BBQ Chicken Chopped Salad

Easy Mexican Coleslaw Recipe

This super simple Mexican-flavored coleslaw is perfect for picnics, BBQs and potlucks because its mayo-free and takes just a few minutes to toss together.

There are some recipes I slave over. Working, reworking and working them again to make them just perfect.

That’s not this recipe.

Instead, this recipe came together the very first time I made it. It was perfect from the get-go, and I’m not the only one who said so. I made it up to serve for a family BBQ with an upcoming recipe for some DELICIOUS Mexican-inspired pulled pork I made with this salsa that I’ll be sharing soon. Because if you know one thing about pulled pork, you know it needs a little crunchy kick to add to it.

Not that pulled pork is the ONLY thing this coleslaw is good with. It’s tasty as a side for pretty much any chicken, steak or seafood, especially when you’re looking for something with a little texture and crunch. I’m also planning on serving it alongside enchiladas as an alternative to salad. It’s totally adaptable that way.

This recipe is tried, tested and approved, and I KNOW it’s one you’ll have the same success with too.continue to the recipe… about Easy Mexican Coleslaw Recipe

Latin Chipotle Quinoa Salad with Avocado

This simple Mexican-style quinoa salad gets tons of flavor from a dressing of chipotle peppers in adobo sauce sweetened over crunchy veggies, black beans and huge chunks of avocado.

Be forewarned, this might be one of those recipes you make once, then the next time you make it you’ll want to adapt it to suit your taste.

Than you chipotle peppers.

I think that challenge might be why they’re one of my favorite flavors, because they always keep me guessing.

I had this salad after picking it up at the grocery store when visiting my sister in Houston. I knew immediately I had to figure it out and share it here. I hope I’ve done it justice.

Word is, I did.

I took this salad to a 4th of July bbq and one of my friends who is gluten-free was SO happy someone had brought something besides pasta salad. Grateful even. I’m just here to make people happy to eat food. It’s my job.

continue to the recipe… about Latin Chipotle Quinoa Salad with Avocado

Grilled Skirt Steak with Chimichurri and Heather Christo

A garlic marinade infuses grilled skirt steak topped with a garlic and herb chimichurri sauce with fresh cut tomatoes and red onions.

Everyone has a love language and blogger Heather Christo’s is food.

Her way of saying “I love you,” comes in the form of sweet and spicy apricot chicken wings, creamy mushroom pasta, and blackberry scones with vanilla glaze. Those are just a few of the recipes from her new book, Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish, or Cane Sugar.

We’ve been fans of Heather’s for years (as featured on my list of 5 Food Blogs I’m Following Now), and always come back to her blog for the brightly-hued, eye-catching photography and inspiring recipes. This culinarian honed her culinary chops at the famous Le Cordon Bleu and for years brought those skills to family favorite recipes on her blog Heather Christo.

But then things took a swift left turn.

Two years ago, Heather and her young daughters, Pia and Coco, discovered they ALL had a slew of food allergies that were wreaking havoc on their health. As a result, they were forced to drastically change their diets.

As daunting of a task as it sounds, Heather changed her cooking style without sacrificing any flavor, and transitioned the recipes on her blog to food-allergen-free recipes fit for families, that then turned into a cookbook with delectable recipes like this Grilled Skirt Steak with Chimichurri recipe at the bottom of this post.
continue to the recipe… about Grilled Skirt Steak with Chimichurri and Heather Christo

Asian Glazed Orange Chicken

This sticky sweet and spicy orange sauce with ginger and garlic dresses up juicy chicken thighs for a fast and easy dinner.

In the world of family cooking, unless you’re a vege/pesca/non-chicken-eating/atarian, you can never have too many easy chicken recipes in your recipe rolodex.

Do they even make rolodexes anymore? Apparently, yes!

This family favorite chicken dinner recipe combines the classic Asian ying and yang of spicy and sweet.

Spicy and sweet, just like me. Or maybe that’s just how I see myself in my own mind? It’s quite possible. I’ll ask my husband. Wait. Scratch that. I’ll just keep the visions to myself.

Orange chicken. The thought of it brings childhood memories of takeout boxes filled with chunks of chicken glazed in a sweet orange sauce that left me craving more. A memory to be dashed by my adult realization that those chicken particles were most often barely distinguishable mini poultry pieces overtaken by clumpy, fried nuggets in a too sweet, what’s-in-the-mystery sauce?

continue to the recipe… about Asian Glazed Orange Chicken

Cilantro Lime Grilled Chicken

This grilled chicken recipe delivers lots of flavor thanks to a quick marinade, and with just 7 ingredients and 3 steps, it’s easy enough to cook any night of the week.

My father in law was the classic dropper-inner. Like Saturdays rolling into Sundays, you could always count on a weekly unannounced visit from Cloyd. Or as I liked to call him, “The Cloydster.”

Rolling into the driveway in one of his beloved classic cars (I was always partial to the Studebaker) he’d pop in with his jaunty cap atop his head, toothpick trolling from his fingers to his mustached mouth with the biggest, happiest hello that beamed with joy at the sight of his kids.

“Oh, I was just runnin’ around and thought I’d see what you kids was up to.”

It’s been 12 years since those visits ended.

My husband is a lot like his dad was and has always been far more patient with the casual stop-ins than I. He will happily take a chair, offer up a drink and sit and chit and chat about anything under the sun.

I on the other hand, smile vacantly, nodding my head as my mind wanders to the vitally important task I was in the midst of when I was interrupted by an unexpected visit. Those weeds aren’t going to weed themselves now are they?

Man I am dumb.

I miss Cloydster’s visits. They make me realize more than ever that I need to take a lesson from my father in law, and from his son. Slow down. Take a seat. Offer up a drink or something to eat and chit and chat about absolutely anything and everything under the sun.

This grilled chicken recipe is part of my Weekend Eats series, where I’m sharing a seasonal recipe idea for what to have for dinner come Saturday and Sunday, with the occasional breakfast or brunch thrown in.

While I love making it on Saturday night, it’s also a goodie for impromptu visits. It can be thrown together with stuff in your pantry, or at least in my pantry, given I always have fresh cilantro and limes in the crisper.

I think Cloyd would have loved it. In fact I know he would have, because that man pretty much loved everything, especially if it was made by someone he loved.continue to the recipe… about Cilantro Lime Grilled Chicken

Peanut Noodles With Chicken

Loaded with fresh, crunchy veggies, this healthy Asian-flavored pasta salad is one of my most popular all-in-one meals, and it’s also a great side dish for potlucks and picnics.

One can’t have too many pasta salads in their arsenal of recipes. This year I’m partnering with DeLallo Foods to share recipes using their pastas, pestos and sauces and while I’m always a fan of classic pasta salads with an Italian bent, this beauty is heading to the Asian side of the globe.

Fresh and crunchy with loads of slivered fresh veggies, this pasta salad is perfect for serving as a main meal and that is exactly what I did.

Well, actually it’s what my mom served, that I cooked, for her turn in hosting her ladies who lunch book club. I don’t know if that’s what they really call themselves, but it seems an apt description when there’s elegant women, good conversation, chilled wine and tasty eats to share.

continue to the recipe… about Peanut Noodles With Chicken

Grilled Steak Tacos

Flat iron steak is an inexpensive but totally flavorful cut of meat, especially when marinaded in a citrus adobo sauce to make my favorite steak tacos.

Whether it’s 10 people or just two, having people over for a weekend meal doesn’t have to put the host into a stress-induced coma. The trick is to serve a popular main (with a twist) that can be prepped ahead and have your guests put their hands to work.

This Grilled Steak Tacos recipe is part of my Weekend Eats series, where I’m sharing a seasonal recipe idea for what to have for dinner come Saturday and Sunday, with the occasional breakfast or brunch thrown in. Rounding out the posts are a few suggestions of what to pair with my main dish, recipes from other food bloggers, and some favorites from FoodieCrush too.

I’ve made these steak tacos a bunch of times and that’s how I knew they’d be the perfect dish for my Smudge’s birthday celebration with the family. They’re always pretty relaxed affairs but my goal this time was to have EVERYTHING done ahead of time so I could sit back and actually have fun. I’m always jealous of my sister in law Ginni who makes this happen when we head to her house.

And guess what? Smudge may have gotten all the presents, but success was mine.

continue to the recipe… about Grilled Steak Tacos

Southwest Quinoa and Grilled Corn Salad

This healthy salad features protein-packed quinoa and beans, grilled corn, queso, and a yummy honey-lime vinaigrette, for an easy and delicious side dish.

I’m partial to recipes that put me somewhere in the vicinity of where their flavors hail from.

New England Clam Chowder. Texas Toast. California Cobb. Baltimore Pit Beef Sandwiches. Long Island Ice Tea. Clink-a-link with that loaded drinky drink.

I suppose I think if I close my eyes and simply say the dish’s name over and over, then take a bite, maybe it will teleport me to a seaside port or salty desert oasis.

Sort of I Dream of Jeannie-esque, except I’m wishing for food instead of my master. Or maybe they’re one in the same?

I served this recipe at my daughter’s family birthday party to several quinoa virgins who were more than pleased with their second helpings. Or maybe thirds?

continue to the recipe… about Southwest Quinoa and Grilled Corn Salad

Thai Coconut Noodle Salad

Almond Breeze Almondmilk Coconutmilk is my secret to a lower calorie instead of canned coconut milk for dressing this flavorful, Thai-inspired noodle salad.

This year I’m partnering with Almond Breeze to create and share recipes using almond milk. This noodle salad recipe takes full advantage of this flavored almond milk’s ability to infuse the distinctive Thai taste of coconut milk, but is a lighter alternative that cuts the calories and keeps the taste.

I’m sure I’ve shared here on the blog that during my sister’s senior year of high school she spent the year as a foreign exchange student in Thailand. Growing up in Utah, the geography, culture and certainly the food was worlds away from what she was used to. And she loved every single minute of her year-long immersion there.

When it was time for her to come home, my parents and I traveled to her adopted land to explore her new world. We quickly became fans, too. The beaches. The kindness of the Thai people. The vibrant heart of the culture. And for a food lover like me, the sumptuous and exotic dishes simply sealed the deal.

Ever since, when I’m craving dishes with a balance of spicy and sweet, Thai flavors are at my cooking epicenter. When you search my recipe archives it’s proof in the pudding, the Thai pudding so to speak. Hey, now! There’s a recipe idea I haven’t tried out yet…

continue to the recipe… about Thai Coconut Noodle Salad

Portobello Mushroom Burger with Avocado Chimichurri and Capsule Kitchen Challenge

This grilled portobello mushroom burger is not only healthier than a beef burger, it’s also super delicious and easy to make, plus, it features the most incredible avocado chimichurri sauce!

My word for 2015 is constantly ringing in my ears. “Enough. Enough. Enough.”

Now if I would just listen to it I’d be head and shoulders in front of the game instead of doing double duty trying to catch up.

But when I’m ignoring my conscience and going along my route path, I have a constant reminder to put my word “Enough” into action. Sort of like the little angel who sits on my shoulder whispering subtle reminders of “do good” and “don’t be bad!” and “it’s okay to take it easy and not go overboard” like I’m doing once again.continue to the recipe… about Portobello Mushroom Burger with Avocado Chimichurri and Capsule Kitchen Challenge

Shrimp Tacos with Garlic Avocado Crema + Giveaway

These healthy shrimp tacos with tomatillo salsa, avocado crema, and broccoli slaw couldn’t be easier, and totally fit the bill for Taco Tuesday or dinner any night of the week!

New Years has always been a bit overrated for me.

It was always that one holiday that put on the pressure, that created too much expectation that it was for sure going to be the best. night. ever! and who know’s who you might kiss at midnight?!? It could be Prince Charming!!! Fingers crossed!

And then when Prince Charming failed to show, and there was no kiss, all of that hope you pinned as a sign that this year would be YOUR year, suddenly you realize you overshot your expectations, made them bigger than you might truly achieve, and it put your ultra fancy lip glossed pucker into a serious pout. I mean, is there really such a ‘thing’ as Prince Charming anyway?

It’s the same with New Years resolutions. I’ve had too many years of high expectations, big dreams and plans to restart and recharge that I chart out, document and make lists of that will surely make over my entire life into the perfect dream I wish it could be and BAM! everything will be rosy!

That doesn’t work.

Yesterday I got a little personal but made some admissions that needed to be made, and outlined my reSolutions for 2015.

Too much of the time we think we need a complete overhaul to improve our habits, our health our ways of thinking. When really, it’s the little victories we choose, those that we can actually achieve, that add up to those big changes.continue to the recipe… about Shrimp Tacos with Garlic Avocado Crema + Giveaway

Miso Roasted Butternut Squash

Welcome to this month’s #eatseasonal post! November has arrived and so has my cravings for sharing food and festivities with those I love.

This month’s #eatseasonal theme is centered around the Thanksgiving dinner table, with virtual Thanksgiving potluck from a bevy of food bloggers contributing dishes to accent your family faves. We’ve all been gathered again by our fearless #eatseasonal leader, Becky of The Vintage Mixer who spreads her love of eating fresh, local and always delicious to all with her monthly list of what’s seasonal now. Check out her November post for her illustrated list and free desktop or phone screen savers for a handy reminder of what’s good and great now. And this month when you make or something in season, tag your seasonal produce and recipe pics #EatSeasonalHoliday on Instagram so we can all join in on the sharing.

So, what’s on tap for seasonal eats in November?

continue to the recipe… about Miso Roasted Butternut Squash

Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing

One of my favorite parts about cooking is gathering inspiration from different sources and then bringing them together into one, big recipe creating party.

Normally, salads can have the tendency to be predictable, maybe even a bit boring. But if I’m going to sell my husband on the idea that a salad for dinner once a week so we can become part of #meatlessmonday, the salad needs to be hearty and full of flavor.

Wish me luck.

I’d say this kale salad recipe is the perfect example of recent inspiration to hit me over the head when the first bite hit my tongue, meets the jogging of my ever-failing memory thanks to my ever-persistent seasonal cravings and my extreme talents of blog bookmarking and cookbook post-it note tagging.

I have mad skills that way.

So where’s all this inspiration stemming from?

continue to the recipe… about Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing

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