Monday, September 8, 2014

Slow Cooker Coconut Thai Curry Chicken Breasts




YUM.  EASY.

That's all you need to know about this recipe!  Now go get the ingredients and make it asap!

I found this recipe at Slender Kitchen and we loved it.  I made it with 2-3 oz of curry paste and no jalapeños because our children were eating this too.  My oldest liked it okay - the 4 year old didn't care for it at all.  Next time I would make this spicier for us and just give the kids something else to eat.  It has great flavor and is so easy!!

Ingredients:
2 pounds chicken breasts
1 14 oz can coconut milk
up to 4 oz green curry paste or to taste (I would say we like about 3 oz)
3 T brown sugar
1 12 oz bag Asian vegetables
Optional: up to 2 whole jalapeños
Serve over rice or noodles

Directions:

Add chicken to slow cooker.  In a bowl, whisk together coconut milk, curry paste and brown sugar.  Taste and add more curry paste if needed.  If using jalapeños for extra heat add them whole to the crockpot.

Cook on low for 4 hours.  Add vegetables and cook for 30 minutes more.   Now is a good time to start cooking the rice or noodles you are serving this on top of.  (I did salt and butter the rice)  I served over rice to keep this gluten free.  Enjoy!



Sunday, September 7, 2014

Pulled Pork Soup


When your husband participates in pork cooking competitions you almost always have leftover pulled pork that you aren't sure what to do with.  Sometimes we make pork nachos, pork burritos and I have just recently found a recipe for pulled pork soup.  Yay!!

We all thought this soup was super yummy.  I thought it was missing something, maybe collards or kale?  The next time I make this I will throw in a handful or two of kale in the last few minutes of cooking.

Ingredients:
1 cup each diced onions, carrots, celery & bell pepper
3 garlic cloves, minced
2 T olive oil
1 quart chicken stock
1 large can or leftover baked beans
1- 12oz beer (I used gluten free to keep this a gluten free meal)
4 generous handful's of leftover pulled pork

Serve with cornbread.  Again, I used a gluten free brand but you don't have to.

Directions:
Lightly salt and add ground pepper to vegetables.  Lightly saute for a few minutes, then add chickens stock.  Add baked beans & beer along with the pork.  Bring to a boil.  Reduce, cover and simmer for 2 hours.  (10 minutes before serving I would toss in 2 handfuls of chopped kale, taste season if necessary)  
Serve with cornbread and side salad.  Enjoy!