Coconut Chicken Soup

So, this recipe is one of my favorites now! I made it on Monday and I was in love! I found it in the May/June issue of Clean Eating Magazine. I love it because it is so light and healthy, yet filling. It's a tad bit spicy, but I think that's why I can't get enough!

Chicken Coconut Soup

1 tbsp canola or EVOO
1 garlic clove, minced
1 medium onion, chopped
1 cup carrots, chopped
1 cup white or red potato, chopped
sea salt and black pepper, to taste
1 ½ cup low sodium chicken broth
½ cup light coconut milk
½ cup skim milk
8 oz. boneless, skinless chicken breast (uncooked)
½ cup snow peas, cleaned and cut lengthwise
1 tsp chile pepper flakes
1-2 tsp fresh lemon juice
4 tbsp fresh cilantro, coarsely chopped

Heat oil in a pot over medium heat. Add garlic, onion, carrots and potatoes. Season with salt and pepper and sauté until onions are lightly translucent. Add broth and coconut and skim milks. Bring to a boil. Add chicken, cover and let simmer for 12 minutes over medium-low heat. Remove chicken and set aside. Add peas and chile flakes to soup. Simmer for 2 to 3 minutes. When cool enough to handle, slice chicken and add pieces back to the soup. Season with additional salt and pepper, if desired. Add lemon juice, sprinkle in cilantro and serve.

Yummy Yummy Appetizers!

If you know me, then you know that I just love Pampered Chef! I am such a sucker for their products! Well, obviously if they're going to sell cooking products, then you know that they'll provide recipes! In their Winter 2008 catalog, they featured an appetizer recipe that has since been my favorite snack! Chipotle Chicken Cornbread Cups! YUM! They are best served using mini muffin pans. If you want to use regular muffin cups, you can have them as a light meal instead! Next time you don't know what to bring to a party or even what to serve at your own party, these are a hit! And they really are so easy to make...don't be intimidated by the list of ingredients!

* I'll include a link to all the products that can be used in this recipe. They aren't necessary, but they do make it fun and quick!
** I'll also include my subtitutions under the recipe. The substitutions make it easier!

Chipotle Chicken Cornbread Cups

1 c (4 oz) grated cheddar cheese
1 pkg (7.5-8.5 oz) corn muffin mix
1 c (8 oz) sour cream, divided
1/4 c all purpose flour
2 tbsp Chipotle Rub, divided
1 small red bell pepper
1-2 green onions with tops (about 1/3 c thinly sliced)
1 1/2 c finely diced cooked chicken
Additional sour cream (optional)
Snipped fresh cliantro (optional)

* You can use half a bag of the 8 oz cheese from the store. For the Chipotle Rub, just get chipotle seasoning. Don't forget to cook the chicken prior to using because otherwise it will make the process much longer.

1.Preheat oven to 350 degrees F. Grate cheese using Rotary Grater. In Classic Batter Bowl, combine cheese, muffin mix, 3/4 c sour cream, flour, and tbsp of the rub; mix to form a thick batter using the Mix 'N Scraper.
2. Spray wells of Deluze Mini- Muffin Pan with nonstick cooking spray. Divide batter evenly among wells using Stainless Small Scoop. Bake 14-16 minutes or until golden brown.
3. Meanwhile, on Large Grooved Cutting Board, finely dice bell pepper and thinly sliced green onions using Chef's Knife. Place bell pepper into (8in.) Saute Pan; cook over medium-high hate 2-3 minutes or until pepper begins to soften. Add chicken and remaining 1 tbsp rub to pan; cook and stir 2-3 minutes or until heated through. Remove pan from heat. Combine chicken mixture, green onions and remaining 1/4 c sour cream in Small Batter Bowl. Mix Well.
4. Remove muffins from oven to Stackable Cooling Rack. Immediately presstops of muffins with Mini-Tart Shaper to form cups. Cool in pan 3 minutes. Carefully remove cups to serving platter. Divide chicken mixture evenly among cups. Top with additional sour cream and sprinkle with cilantro, if desired.

*If you get the bag of cheese, there won't be a need for the grater. Use whatever bowls you have on hand. Instead of the Mix 'N Scraper, just use a wooden spoon or a rubber spatula. Use a spoon in place of the Scoop. Use whatever cutting board, knife, and pan that you want. You dont have to use the cooling rack, I just put it on the stove to cool. Instead of the Mini-Tart Shaper, just use the rounded part of a teaspoon measurement.

Yield: 24 servings

Cal 100, Fat 4.5 g, Sat. Fat 2.5 g, Cholest. 20 mg, Carb 8 g, Protein 5 g, Sod. 180 mg, Fiber 0 g

Spring Lunch!

Spring is here and I am in the mood to make some yummy spring lunches! Yesterday, I made a Lemon Pasta with Chicken and some roasted asparagus! Then for dessert I made a fruit dip for strawberries! It's from Sandra Lee's Semi-Homemade Magazine! Yummy!

Lemon Pasta with Chicken
Ingredients:

1 lb dried penne (or use any pasta you want! I used farfalle!)
2 chicken breast tenders
3 cloves garlic, sliced
1/4 tsp red pepper flakes
3 tbsp olive oil
3 tbsp roughly chopped parsley, for garnish
2 lemons, juiced
1/2 c grated parmesean (I prefer shredded, but use what you like!)

Directions:

Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.

Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken.

Grill until golden and completely cooked. Remove to a plate and slice.

Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.

Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper.

Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

Lemon Sour Cream Fruit Dip
Ingredients:

1 c (8 oz.) sour cream
1/4 c brown sugar
zest of 1 lemon
juice of 1 lemon

Directions:

Mix all ingredients. Serve with fruit! Yum!

Yummy Chocolate Chip Cookies

Ok so I found this Chocolate Chip cookie recipe on Yahoo and I am in love with it. I've totally messed with it and made it my own depending on my mood. I've added peanut butter to it several times. Most of the time I add cinnamon sugar to the top of the cookie before baking it. Its a super yummy. And I make them thick and small and they turn out so gooey in the center...YUM! They make perfect cookies to package and send. They don't spread into a random shape like other cookies do. Try it!

Ingredients:

3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips

Directions:

Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray.

Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.

Summer Cooking Goals

So I have 3 friends coming home from missions this June. I would like to learn this summer how to make foods from the places they served. I think it would be pretty cool to do so since I love cooking anyways. It'll be a fun opportunity to learn foods from other cultures. I'll try to learn Indonesian, Estonian, and food from the good ole Salt Lake! If you find any let me know. When I can find some, I'll post them on here :)

Peanut Butter Chews

Jessica and I would eat these all the time during high school. They are AMAZING and seriously so addicting. Good luck not eating all of them at once!

Peanut Butter Chews

1/2 cup sugar

1/2 cup karo syrup

3/4 cup peanut butter

1 teaspoon vanilla

3 cups of Special K cereal or Corn Flakes

Put sugar and syrup in a large saucepan. Heat on medium high until mixture comes to a rolling boil. When mixture boils, remove immediately from the heat. Set on a cooling rack.

Immediately add peanut butter and vanilla. Stir with a wooden spoon until peanut butter melts. Stir in the cereal, 1 cup at a time. Make sure to thoroughly mix. (The cereal should be completely coated with the sauce).

Line a cookie sheet with aluminum foil or wax paper. Drop from tablespoons onto cookie sheet. Let cool, eat and enjoy!

For an extra special addition, drizzle melted chocolate over the tops of the chews.

Red Lobster Biscuits

So I believe this is my first post but I am thrilled to announce that I have mastered the red lobster biscuits you get as an appetizer. These are delicious and addicting and take minutes to make. Enjoy!

2 cups Bisquick

1/4 cup melted butter

2/3 cup of milk

1 1/2 cup of cheddar cheese

1/4 teaspoon of garlic powder

1 tablespoon chives (optional)

Mix together bisquick, milk, chives, and 1 cup of cheese until dough forms. beat vigorously for 30 seconds. Drop dough by spoonful onto an ungreased cookie sheet. Bake at 450 degrees for 8-10 minutes, or until golden brown. Mix together butter and garlic powder, brush over biscuits. Sprinkle biscuits with remaining cheese. Serve warm, makes 10 biscuits.

Thick-Crust Chicken & Rosemary Pizza

Yum Yum Yum! So glad we were able to make this pizza tonight! It just hit the spot. The nice thing is that we (me, Caitlin H., and Jessica H.) were able to all be in the kitchen at the same time and not be in each other's way haha. This recipe came with my Pizza Stone from Pampered Chef! Pretty much one of the BEST Christmas presents ever! The original recipe includes onions. To make it how we made it, just omit the onions!

 

Thick-Crusted Chicken & Rosemary Pizza

Ingredients:

2 c coarsely chopped chicken

1 med. red onion

1/4 c snipped fresh parsley

2 garlic cloves, pressed 

1 tsp crushed dried rosemary leaves

2 pkgs (13.8 oz each) registered pizza crust

2 c shredded mozzarella cheese 

Directions:

1. Preheat oven to 400 degrees. In a large bowl, combine chicken, onion, parsley, garlic and rosemary; mix well.

2. Unroll both packages of dough onto pizza stone forming a circle. Spread chicken mixture over dough; sprinkle with cheese.

3. Bake 18-22 minutes or until crust is golden brown; remove from oven. Let stand 10 minutes; cut and serve immediately.

Yield: 12 servings 

Calories 260, Total Fat 7g, Saturated Fat 3g, Cholesterol 3omg, Carbohydrate 33g, Protein 17g, Sodium 590mg, Fiber 1g

Lemon/ Orange Mocktail

*This is new from Sandra Lee. I modified it seeing how we don't drink. Enjoy!

Lemon/Orange Mocktail

3 c lemonade, chilled
1/2 c fresh squeezed orange juice
Sprite
Garnish: lemon twist, orange twist

* Mix lemonade, orange juice, and desired amount of Sprite in a pitcher. Pour over ice and garnish with the lemon and orange twist. Makes 4 drinks

Babinka

This is a Filipino rice dessert. My lola (grandma in tagalog) is from the Phillipines and my family just loves this dessert sooooo much! I thought I'd share it with you all because its just that great!

Ingredients:

2 c sweet rice

1 1/2 c brown sugar

1 tsp baking powder

2 c coconut milk

2 c water

2 eggs

1 c lowfat milk

1/2 tsp vanilla

1/2 c melted butter

Directions:

Cook rice in coconut milk and water. In a large bowl beat eggs. Then stir in the milk, vanilla, and butter. Mix well. Add brown sugar and baking powder. Mix in the cooked sweet rice.

Lightly grease a 13 x 9in pan with butter. Pour rice mixture into the pan and spread evenly. Bake at 350 degrees for 1 hour. Once done, let cool for 10 minutes and then cut into squares while still warm. Serve warm or at room temperature.