The Perfect March Madness Dish – Crock Pot Meatballs

March Madness marks one of my favorite times of year.  No; it’s not football.  But it’s college hoops at its finest!  It never matters which two teams are facing off against each other… it could be a Cinderella (a team that was lucky to receive an invitation to The Big Dance as it’s called) versus one of the top ranked teams expected to win it all… the games are fantastic.  Rarely is there a blowout; often times there’s a buzzer beater; and there’s almost always a handful of upsets, making the first weekend of the tournament a truly exciting time for any sports enthusiast.

So, what goes great with March Madness?

Meatballs!!

Sweet & Tangy Meatball Ingredients

First, what’s needed:

1 – bag of frozen Swedish meatballs (we used a 2lb bag of Great Value meatballs)
2 – 12 oz bottles of chili sauce
1 – large jar of grape jelly

Now let’s cook:

Dump in the crock pot.  Yep!  Dump all three ingredients and stir until the meatballs are completely covered.

Cook on high for two hours or low for four.

Sweet & Tangy Crock Pot Meatballs

This is some serious yum here, folks.  I know the combination of ingredients sounds funky, but we didn’t have one single meatball left last time we made this.

Enjoy!

What do you think?  Is this recipe worth a try?  Have any other easy meatball recipes to share?  I’d love to hear from you!

Original recipe found on this site:

http://www.stockpilingmoms.com/2011/12/crockpot-meatballs/

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

 

Football Foods – Crock Pot Buffalo Wings

Football is here!!

This means it’s not only time to watch our favorite teams kick off, but also time for those special foods that we make specifically for football games.

But first… baby feet in football shoes!

Baby Football Feet

Now onto the food…

Buffalo Wings!!

Crock Pot/Baked Buffalo Wings

I’ve posted this recipe before, but it’s worth the share again.  Especially since my guy and I love these wings so much we’ve made them the past two weekends for Texas Tech football!

I first found this recipe via AllRecipes.com for the Super Bowl, and luckily my wings were a much bigger hit than the game itself this year…

My guy and I aren’t big on frying foods.  We’ll eat ‘em when we go out on occasion, but we tend to stay away from making fried foods in our house.  Which is why this recipe was very intriguing to us both.  It’s not fried AND it uses the crock pot!  I do love my crock pot…

First, what’s needed:

1 – 4 lb bag of frozen chicken wings, thawed
2 – 12 oz bottles of wing sauce (we used Frank’s Red Hot)
1 cup of melted butter
2 tablespoons of Worcestershire sauce
2 teaspoons of dried oregano
2 teaspoons of onion powder
2 teaspoons of garlic powder

Now let’s cook:

In a saucepan, combine one of the 12-oz bottles of wing sauce, ½ cup of melted butter, Worcestershire sauce, oregano, onion powder, and garlic powder.  Heat sauce over medium heat and bring to a boil.  Reduce heat to low and simmer for five minutes.

Place chicken wings in the crock pot and pour the sauce mixture over them.

Cook on high for two hours.

Reduce heat to low and cook for another two hours.

Preheat the oven to 400 degrees.

Grease a large baking sheet.  We sprayed with Olive Oil Cooking Spray.

Spread the wings onto the prepared baking sheet and bake in the oven until the wings are crisp and brown (for about thirty minutes).

Meanwhile, melt the other ½ cup of butter with the other 12-oz bottle of wing sauce in a small saucepan and simmer until thickened (about twenty minutes).

Brush sauce onto wings before serving.

Also serve with ranch and/or blue cheese.

This is some serious yum here, folks.  The meat just falls off the bone.

My pan after ten minutes... all wings gone!

And before anyone says, “But I like crispy wings…”  These slow-cooked and baked wings are crispy!!  We don’t always have to fry for the crisp.  Just sayin’.

Enjoy!

What do you think?  Is this recipe worth a try?  Have any other easy wing recipes to share?  I’d love to hear from you!

Original recipe found on this site:

http://allrecipes.com/recipe/awesome-slow-cooker-buffalo-wings/

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

Freezer Meals – Mediterranean Pork

Freezer Meal Time!

I’ve mentioned in my last few posts that these adorable monkey feet and adjusting to parenthood have made it very difficult for me to stand in the kitchen and prepare a nice and healthy meal each night.

I mean, c’mon…

Adorable FeetSock Monkey FeetObviously, I’d much rather enjoy every moment I can with my little guy (and take pictures of his feet!). Enter the freezer meal…

Today – Mediterranean Pork.

Freezer Meals – Mediterranean Pork What’s a freezer meal?

A meal that is prepped and frozen prior to cooking all day in the crock pot. Pretty simple, right?

Well, without a doubt, they are lifesavers! But are they any good? Round one (pot roast) proved successful! So let’s move on to the next one…

First, the supplies:

Large Freezer Bags (gallon)
Marker (permanent wouldn’t hurt)
Vacuum Seal (not necessary, but definitely an added bonus. We LOVE ours and use it all the time)

Next, the ingredients:

6-8 Pork chops
1 Sweet potato (although we used two the first time and three large sweet potatoes the second time)
½ Cup of olive oil
2 Cups of chicken Stock (we used three to four, unmeasured because of the extra sweet potatoes to ensure we had enough liquid)
4 Cloves of garlic, chopped (we always tend to use extra here too because we love the stuff)
2 Tablespoons of paprika
2 Tablespoons of chicken seasoning (we used Montreal Chicken)
2 Tablespoons of dried oregano
2 Tablespoons of dried basil (we used fresh basil because we grow it out back)

Before we begin:

Write the name of the dish and all of the ingredients on the freezer bag/s in permanent marker. Include the cooking instructions. Don’t assume you will remember later on. We may *think* we’ll remember later, but probably not.

Prep Instructions:

Peel and chop the sweet potatoes. Chop or slice the garlic cloves.

Mix the sweet potatoes, garlic, olive oil and all the seasonings together in a large bowl.

And finally, bag the food. If necessary, use two separate freezer bags… one for the sweet potato mixture and one for the pork.   I didn’t add the chicken stock until I was ready to cook.

Cooking Instructions:

Thaw the pork and sweet potatoes overnight in the fridge. The next day, dump everything in the crock pot (I love crock pot dishes!!). Pour in the chicken stock. I like to add a little of the stock before I put the food in and then pour the rest over the top, but people say I’m weird.

Cook on low for eight hours.

But is it any good?

Delicious! We’ve already made this dish twice. And I have a feeling we’ll have it again soon…

Enjoy!

What do you think?  Is this recipe worth a try?  I’d love to hear from you!

Original Pinterest recipe found on this site:

http://kleinsis.wordpress.com/2013/03/01/its-nearly-time-lets-pepare/

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

 

Freezer Meals – Pot Roast

Adjusting to parenthood is not easy.  But it’s wonderful. Really. I’m totally in love. How could one not be? Just look at these feet… toe curls!

Baby O Toe CurlsHowever, if I thought time moved fast before the baby was born, I was sadly mistaken.  The past six weeks have FLOWN by (yet have been the longest six weeks of my life). Every time I turn around, the day is gone and I’ve accomplished nothing besides feeding and entertaining the baby… with the occasional completion of a load of laundry. Heck, I’m lucky if I take a shower. Correction—my guy is lucky if I take a shower. Hahahaha.

But seriously…

If we didn’t have pre-prepared foods right now, my guy and I might starve half the time. After all, feeding the baby comes first… right?

So in order to ensure we had meals in the house that didn’t require a lot of time out of my day, I found some freezer meals via Pinterest to check out. That, and our fabulous friends and family have kept us well fed… (thanks, everyone!!).

But for the sake of today’s post (and a few future posts), I’m focusing on the frozen meals.

Today – pot roast.

Freezer Meals - Pot RoastWhat’s a freezer meal?

A meal that is prepped and frozen prior to cooking all day in the crock pot. Pretty simple, right?

Well, without a doubt, they are lifesavers! Since the baby, I barely have enough time to brush my teeth on some days, let alone stand in the kitchen and cut vegetables for a nice and healthy dinner. So after seeing some freezer meals on Pinterest, I thought it surely wouldn’t hurt to give them a try—and my guy agreed.

First, the supplies:

Large Freezer Bags (gallon)
Marker (permanent wouldn’t hurt)
Vacuum Seal (not necessary, but definitely an added bonus. We LOVE ours and use it all the time)

Next, the ingredients:

1 Eye of Round Roast
1 Packet of Dry Pot Roast Seasoning
1 Bag of Mini Carrots (I LIVED on these things during my pregnancy…)
4-5 (Russet) Potatoes, Peeled and Chopped
1 Onion, Quartered/Chopped in Chunks

Before we begin:

Write the name of the dish and all of the ingredients on the freezer bag/s in permanent marker. Include the cooking instructions. Don’t assume you will remember later on. We may *think* we’ll remember later, but probably not.

Prep Instructions:

Wash and dry the carrots. Peel and chop the potatoes. Cut the onion.

And finally, bag the food. If necessary, use two separate freezer bags… one for the veggies and one for the roast.  I sprinkled the dry roast seasoning all over the veggies, but you can also add later when you are ready to cook.

Cooking Instructions:

Thaw the roast and veggies overnight in the fridge. The next day, dump the roast and veggies in the crock pot (I love crock pot dishes!!). Fill the crock pot about ½ way with water. If you didn’t already sprinkle the dry roast seasoning over the veggies before freezing, do so now.

Cook on high for 4-6 hours.

But is it any good?

We thought so! Only next time, we’re adding chunks of chopped celery. We both agreed that would make the dinner taste even better!

Enjoy!

What do you think?  Is this recipe worth a try?  I’d love to hear from you!

Original Pinterest recipe found on this site:

http://freebies2deals.com/2012/08/frozen-crock-pot-meals-save-money-and-save-time.html

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

 

Not Just a St. Patty’s Day Food – Corned Beef and Cabbage

St. Patrick’s Day means a couple of things in our house… it’s a day to wear green or get pinched, a lot; it’s a day to treat ourselves to a green beer or two, or maybe a Guinness; and it’s a day to enjoy one of our favorite Irish dishes—Corned Beef and Cabbage.

Corned Beef and CabbageActually, tons of families eat this popular dinner to celebrate St. Patty’s Day… but why limit ourselves with this delish dish only once a year? Corned Beef and Cabbage is not only yummy, but it’s easy to make and it is actually very healthy for us… not to mention, it makes a ton, perfect for leftovers. And who doesn’t like leftovers?

Now, I’m sure there are multiple ways to make Corned Beef and Cabbage, but here’s how we do it:

First, what’s needed:

Corned Beef Roast, prepackaged with a seasoning packet (any size, depends on how much you want)
2-4 Cans of beer (any flavor, we usually use whatever domestic is in the fridge… like Miller Lite)
Bag of baby carrots, washed and dried
Bag of red potatoes, washed, quartered, and punctured with a fork
Head of cabbage
Extra pickling spice

Now let’s cook:

First, you’ll need a roaster. It can be a disposable foil roaster, a heavy-duty oven roaster, or a countertop roaster oven.   Thanks to my parents, we use a GE countertop roaster oven. It’s amazing how much cooler my kitchen is when cooking a dish all day in the countertop oven versus using my gas oven for hours…

Pour the beer in the roaster oven until the bottom is covered. The quantity of beer will depend on the size of the roaster.

Place the Corned Beef Roast—fat down—in the oven with a tiny bit of the natural juice from the package.

Sprinkle the packaged seasoning over the meat and then add some extra pickling spice as desired.

Pour another beer or two over the meat. The meat doesn’t need to be covered, but we usually want the beer level to be about half an inch up on all sides of the roast. If the liquid dissolves while cooking, add water. But in using so much beer, we rarely (if ever) have to add water while cooking.

Corned BeefCover with foil (if using a foil roaster) or lid and cook at 350 degrees for a couple of hours… usually thirty minutes per pound works great.

Sprinkle in the carrots and potatoes in the juice surrounding the roast after about two hours. Cover again with the foil or the lid and cook for another hour or two.

Corned Beef, Carrots, and PotatoesTurn the heat down to 250 degrees. At this point, I usually puncture the carrots and potatoes with a fork.  If hard, obviously they need to cook longer.

About an hour before you’re ready to eat, core the cabbage and cover the entire meal with the cabbage. Season with pepper, cover, and cook.

Corned Beef and CabbageServe with toasted pumpernickel bread and butter. This is some serious yum here, folks.

Enjoy!

What do you think?  Is this recipe worth a try?  Have any other holiday recipes that are good year-round to share?  I’d love to hear from you!

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

 

 

The Perfect March Madness Dish – Slow-Cooked Buffalo Wings

March Madness marks one of my favorite times of year.  No; it’s not football.  But it’s college hoops at its finest!  It never matters which two teams are facing off against each other… it could be a Cinderella (a team that was lucky to receive an invitation to The Big Dance as it’s called) versus one of the top ranked teams expected to win it all… the games are fantastic.  Rarely is there a blowout; often times there’s a buzzer beater; and there’s almost always a handful of upsets, making the first weekend of the tournament a truly exciting time for any sports enthusiast.

So, what goes great with March Madness?

Buffalo Wings!!

Crock Pot/Baked Buffalo Wings
The finished product…

I first found this recipe via AllRecipes.com for the Super Bowl, and luckily my wings were a much bigger hit than the game itself this year…

Now, my guy and I aren’t big on frying foods.  We’ll eat ‘em when we go out on occasion, but we tend to stay away from making fried foods in our house.  Which is why this recipe was very intriguing to us both.  It’s not fried AND it uses the crock pot!  I do love my crock pot…

First, what’s needed:

1 – 4 lb bag of frozen chicken wings, thawed
2 – 12 oz bottles of wing sauce (we used Frank’s Red Hot)
1 cup of melted butter
2 tablespoons of Worcestershire sauce
2 teaspoons of dried oregano
2 teaspoons of onion powder
2 teaspoons of garlic powder

Now let’s cook:

In a saucepan, combine one of the 12-oz bottles of wing sauce, ½ cup of melted butter, Worcestershire sauce, oregano, onion powder, and garlic powder.  Heat sauce over medium heat and bring to a boil.  Reduce heat to low and simmer for five minutes.

Place chicken wings in the crock pot and pour the sauce mixture over them.

Cook on high for two hours.

Reduce heat to low and cook for another two hours.

Preheat the oven to 400 degrees.

Grease a large baking sheet.  We sprayed with Olive Oil Cooking Spray.

Spread the wings onto the prepared baking sheet and bake in the oven until the wings are crisp and brown (for about thirty minutes).

Meanwhile, melt the other ½ cup of butter with the other 12-oz bottle of wing sauce in a small saucepan and simmer until thickened (about twenty minutes).

Brush sauce onto wings before serving.

Also serve with ranch and/or blue cheese.

This is some serious yum here, folks.  The meat just falls off the bone.

My pan after ten minutes... all wings gone!
My pan after ten minutes… all wings gone!

And before anyone says, “But I like crispy wings…”  These slow-cooked and baked wings are crispy!!  We don’t always have to fry for the crisp.  Just sayin’.

Enjoy!

What do you think?  Is this recipe worth a try?  Have any other easy wing recipes to share?  I’d love to hear from you!

Original recipe found on this site:

http://allrecipes.com/recipe/awesome-slow-cooker-buffalo-wings/

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

Tasty Breakfast Recipe – Blueberry Croissant Puff

My in-laws visited earlier this month and I wanted a breakfast that we could just pull out of the fridge and warm up.  For one, I’m lazy and anything easy I’m all for.  But also, we like to sleep in and realize that our guests don’t always keep the same sleeping schedule as we do.

Enter Pinterest.

Blueberry Croissant PuffI saw this Blueberry Croissant Puff recipe a while ago and had been waiting for the perfect opportunity to make it.  And man, I’m glad I did!

First, what’s needed:

3 large croissants, cut up into bite size pieces (about 5 – 5 ½ cups)
* I bought the Great Value Wal-Mart brand croissants and baked them up before tearing them apart.
** Plus I used all of it, making a double batch.
1 cup of fresh (or frozen) blueberries
* I didn’t measure; I just used an entire (large) container of blueberries.
1 package (8 oz.) of cream cheese, softened
* I doubled up.
2/3 cup of sugar
* I did NOT double up here.  It seemed like it would be too much sugar if I did.
**Turns out, it worked just fine with only ½ of the required sugar…
2 eggs
* I doubled up.
1 teaspoon of vanilla
* guess what?  I doubled up.
1 cup of milk
* I doubled up.  Surprise!

Now let’s cook:

Preheat the oven to 350 degrees.

Place croissant pieces in a 9X13 baking pan.  If not doubling up on everything like I did, go ahead and use a 9-inch square pan.

Sprinkle with blueberries.

Beat the cream cheese, sugar, eggs, and vanilla with an electric mixer until well blended.

Gradually add the milk, beating well along the way.

Pour evenly over the croissant pieces and blueberries.

Let stand 20 minutes.

Bake at 350 for 35-40 minutes or until set in the center and golden brown.  Cover it with foil the last 10 minutes if the tops are getting too browned.

Serve warm, sprinkled with powdered sugar.  Although, we skipped the powdered sugar bit…

What do you think?  Is this recipe worth a try?  Have any other easy breakfast recipes to share?  I’d love to hear from you!

Original Pinterest recipe found on this site:

http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

Cooking with my Ronco Rotisserie

I don’t know about many others, but we get sucked into watching those late-night infomercials on the weekends.  Perhaps if we didn’t pretend to be vampires and stay up all night we wouldn’t, but we do.  Not all of the ads get to us, usually just the food those devils are preparing.  Why?  Because we love food!  Who doesn’t?

That and kitchen gadgets.  When we consolidated all of our things, we didn’t have enough space for all of our kitchen “stuff” even though our kitchen was twice the size either of us had previously.  And while we did get rid of the things we never really used or had duplicates of, that didn’t stop us from constantly adding new and FUN things over the years.

Like our Ronco Rotisserie.

Ronco Rotisserie

First off, it’s huge.  We really didn’t have the space for this; and despite my never wanting to store anything on top of the refrigerator, we had no other choice thanks to its size.

Secondly, pretty much every accessory that comes with the Ronco claims to be dishwasher safe.  However, after washing everything prior to its first use, some of the stuff rusted.  Not cool.  That tells me it’s not *really* dishwasher safe.  But, after unsuccessfully reaching out to the company for replacement warranty items (maybe we waited too long to use for the first time… or maybe they lost the email… regardless, they never responded), we were able to rub off the rust (and a lot of the coloring) and it is now right as rain.  Because we hand wash.

Ronco Rotisserie
If you look closely, you can see all of the accessories that come with it – two baskets, skewers, etc) stored inside the unit…

Now, we can overlook these first two things.  Why?  Because every single food item we prepare with our Ronco Rotisserie is delicious.  And we’ve tried a lot.

Ribs…

Rotisserie ribsChicken – what we probably prepare the most with a side of fresh guacamole…

Rotisserie chickenAnd Shish Kabobs.  The before…

KabobsAnd after…

Rotisserie KabobsNothing takes too long in the rotisserie and the meat is cooked perfectly.  Every time we try something new, we just pull out our little cooking manual and use their recommended time frames for the meat. And voila!

Heck, we even like ours so much that we’ve since given both sets of parents one.  They may not use theirs as often as we do ours, but what they have prepared they have loved.

Your turn – do you rotisserie?  What other kitchen appliances can you not live without?  I’d love to hear from you!

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

Great Winter Recipe – Banana Nut Bread

Growing up, my grandmother baked every single holiday season.  And she baked a lot: kolachen, a secret family recipe—so secret, I’m not even sure I’m spelling it right; lizzies, little cookies with candied cherries and alcohol; sugar cookies; chocolate chip cookies; and banana nut bread.

Banana BreadSince her passing, I’ve enjoyed a slice of banana nut bread here and there at Starbucks, but I’ve been missing the moist and delicious bread during the holiday months.  And since I found my grandmother’s bread pans in my cabinet, I decided this year I would revive the family tradition.

There was only one problem: I had never made banana nut bread before, nor did I have a recipe.

So I hopped online and found a quick and easy recipe, or so it claimed, via Simply Recipes.  So simple in fact, this recipe doesn’t even require the use of an electric mixer.  Needless to say, this was the one I decided to go with after reading a few other variations of ways to make banana nut bread on the web.

First, what’s needed:

3 or 4 ripe bananas, smashed (we went with 4 and smashed them easily with a fork)
1/3 cup of melted butter
1 cup of sugar (the recipe says you can reduce this to ¾ of a cup, but why do that?)
1 egg, beaten
1 teaspoon of vanilla
1 teaspoon of baking soda
1 ½ cups of all-purpose flour
1 cup of walnuts, chopped (or pecans, really; we used both at one point or another this December)
Pinch of salt

Now let’s cook:

Preheat the oven to 350 degrees.

With a wooden spoon, mix the butter into the mashed bananas in a large mixing bowl.

Stir in the sugar, egg, and vanilla.

Sprinkle the baking soda and salt over the mixture and stir in.

Add the flour and mix well.

Stir in the chopped nuts.

Pour the mixture into a buttered 4X8 loaf pan.

Bake for one hour.  If baking more than one at a time, add a little bit of time to ensure the loaves cook through (we did three at a time and added thirty minutes—the bread was not overcooked).

Cool on a rack.  Remove from the pan and slice.

Best served warm with butter.

Are you a banana nut bread fan?  Have any other easy bread recipes to share?  I’d love to hear from you!

Original recipe found on this site:

http://www.simplyrecipes.com/recipes/banana_bread

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

Great Winter Recipe – Thai Spicy Coconut Soup

My guy loves Thai food.  Loves.  To be honest, I don’t actually think I ever had Thai food until we started dating… and now I’m a big fan too!  However, eating out every time one of us wants Thai food can get very expensive, so I figured I better learn a few recipes I could make at home.  Enter Pinterest…

I’ve already tried a Tom Kha soup recipe, and it was good, but one can never have too many variations to try until they find the one their family loves.  So when we were iced in a few weeks ago, I tried a new one—Thai Spicy Coconut Soup.

Spicy Coconut SoupThe ingredients were almost exactly like the Tom Kha recipe we’ve tried before, with the exception of a few things that we will add next time around.  But I’ll get to that more in a bit.

First, what’s needed:

2 tablespoons of olive oil
1 ½ cups of mushrooms (we like to use straw mushrooms)
Diced red bell pepper (we used green because the store didn’t have red)
1 inch peeled and minced ginger
4 cloves of minced garlic
Half a stalk of lemongrass (we like to use the Gourmet Garden lemongrass paste)
2 teaspoons of red curry paste
3 cups of chicken broth
1 can of coconut milk
1 tablespoon of sugar
3 tablespoons of soy sauce
1 – 1 ½ cups of cooked chicken, cubed or shredded
Sliced green onion (we like a lot…)
A handful of cherry tomatoes
Cilantro
Rice or Ramen noodles

Now let’s cook:

Heat the oil in a pan over medium heat.

Add the garlic, ginger, lemongrass, mushrooms, and bell pepper.  Cook for 3 minutes.

Add the curry and cook another minute.

Transfer to a stock pot and add the coconut milk, chicken broth, sugar, and soy sauce.  Bring to a boil, reduce heat, and simmer 10 minutes.

Meanwhile, boil the chicken in a separate pot and add once the base is ready.

Finally, add the green onion and tomatoes.  Heat through and serve.

Best served with rice or noodles (we like to use Ramen noodles) and fresh cilantro…

Now, as with any dish you prepare, it is important to taste test before serving.  Especially with Thai soup.  The end product may not be spicy enough, not salty enough, not sweet enough, or the other ends of these spectrums.

For us, this soup base was not any of the above.  So we added another can of coconut milk, chopped dried chili pepper, more sugar, and more soy.  Even then, we decided the soy just wasn’t right and next time we’d try with fish sauce.

And basil.  For whatever reason, the recipe did not call for basil and we both agreed basil would add a ton of necessary flavor to this dish.

But don’t get me wrong, this soup was yummy.  We enjoyed it for three nights until it was all gone.  The dish proved perfect for a cold winter night.

And the Thai food lover approved.

Are you a Thai soup fan?  Have any Thai recipes to share?  I’d love to hear from you!

Original Pinterest recipe found on this site:

http://joansfoodwanderings.blogspot.com/2013/10/spicy-thai-coconut-soup.html

*****

Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.