Tom Kha Kai aka Coconut Chicken Soup

It is about the time when I have to pack up my flip flops and break out my sweaters, which is seriously depressing for me but the yogi in me is trying to stay positive so on the flipside it's soup, stew and casserole season- yay! There are a lot of feel good, heart warming meals ahead of me and this soup is a super simple and flavorful way to start the season. 

Tom kha kai (also spelled tom kha gai) is a Thai soup traditionally made with lime juice, coconut milk, mushrooms and chicken. It's one of those soups that seems complicated but once you make it and realize how simple it is- you'll make it all the time. And all the delicious ingredients have such a complex flavor profile- it's a very impressive soup to serve at a dinner party. My version strays from the traditional slightly- with my addition of bok choy and corn- but I like the added textures. Play around with this soup base and see where you land. It's a fall and winter winner for sure! 

Tom Kha Kai 

Fridge:

1lb of boneless chicken breast, thinly sliced 

2 1/2 cups mushrooms, sliced (your choice of mushrooms- I used cremini and shiitake) 

2 1/2 cups bok choy, roughly chopped

1/2 cup scallions, thinly sliced 

1 tbs deseeded jalapeño, minced 

2 tbs fresh ginger, roughly chopped 

2 lemongrass stems

1 1/2 tbs cilantro, minced

1/2 cup fresh or frozen corn (optional) 

Counter:

1 cup water 

1/3 cup yellow onion, minced (about half a small onion) 

1 garlic clove, smashed 

Zest of 2 limes 

Juice of 1 lime (about 3 tbs) 

Pantry: 

4 cups chicken stock 

2 cans (14 oz) coconut milk 

2 tsp fish sauce 

1 tbs coconut oil 

1/4 tsp salt plus a little extra pinch 

Fresh pepper to taste

1/2 tsp sriracha sauce (optional) 

Tools:

Two medium pots 

Sieve

Cutting board 

Chopping knife 

Measuring cups spoons 

Wooden spoon

Ladle 

Place the lemongrass on your cutting board and using the backside of your chopping knife, repeatedly hit up and down the length of the lemongrass. This is essentially bruising the root and allowing the oils to be freed. Add the entire stalks, chicken stock, water, garlic, ginger, lime zest and lime juice to one pot. Place on the stove over medium to low heat and bring to a simmer. Continue simmering for 20 minutes and then remove from the heat. Set this pot aside until ready to use. 

In separate medium pot, add the coconut oil and heat over medium to high heat. Once hot- add the minced onions and jalapeños. Sauté for a few minutes until the onions become translucent. Sprinkle the chicken slices with salt and pepper (to your taste) and then add to the pot. Sauté until the chicken is completely white. Add the mushrooms, bok choy and corn if you're using it. Sauté for another few minutes or until the mushrooms are al-dente. 

Place the sieve over the pot with the chicken and mushrooms. Pour the flavored stock pot into the chicken and mushrooms pot, straining out the lemongrass and other flavorings. Bring the soup pot to a simmer. Then add the scallions and cilantro. Simmer for another 5 to 10 minutes before adding the two cans of coconut milk and fish sauce. Add 1/4 tsp of salt, sriracha if you're using it and pepper to taste. Bring to a simmer and then turn off. You can serve this now or allow it to cool and refrigerate it to serve the next day. 

I like to allow my Thai flavors to meld but sometimes I'm too impatient to wait. Hopefully this soup makes up for the cold weather ahead of us!! Enjoy! Xo

My Asian grocer had run out of bok choy so she gave me "emperor lettuce" as a substitute. I usually use bok choy though.

Chicken Paprikash

I first had Chicken Paprikash when a chef I was working for made it for our kitchen's family meal. It was such an easy process and it turns out this really feel-good meal. I tend to forget about how simple and delicious this recipe is- but once I make it again- it gets added to my recipe circulation for a few months. This is my first time making it in over two years though and I must say- it was delicious. And the kids I babysit for loved it also! It's a great week night meal to add to your routine. 

Chicken Paprikash 

Fridge:

2-3 lbs of chicken (I used a combo of chicken tenders for the kids and drumsticks for the adults) 

2/3 cup sour cream

1 1/2 tbs butter 

6 oz white button mushrooms, sliced 

1/2 red pepper, julienned (about a cup or so) 

1/2 green pepper, julienned (about a cup or so) 

1 tbs Italian parsley, minced 

Counter:

1 1/2 cups yellow onion, sliced thin 

2 garlic cloves, minced 

Few lemon slices (optional) 

Pantry:

1 tbs olive oil 

2 cups chicken broth 

1 1/2 tsp sweet Hungarian paprika 

1 tsp hot Hungarian paprika 

1/3 cup ap flour plus 1 tbs 

1 tsp salt 

Fresh pepper to taste 

Tools:

2 medium mixing bowls

Whisk 

Wooden spoon/spatula 

Tongs 

Measuring cups/spoons

Casserole dish 

Large oven proof pot 

Ladle or large spoon 

Cutting board

Chopping knife 

Preheat oven to 350 degrees. 

In medium mixing bowl- add 1/3 cup flour, 1 tsp sweet paprika, 1/4 tsp salt and pepper to taste. Mix well. 

Toss the chicken pieces into the flour mixture. Coat them well. 

Heat the large ovenproof pot over medium to high heat on the stovetop. Add the olive oil and 1/2 tbs of butter. Allow to melt but make sure the butter does not burn. 

Add chicken pieces in batches to the pot- cooking each side until there is a nice sear or color to it. I cooked the drumsticks first because they take longer. Add each chicken batch to the casserole dish and place in the oven to continue cooking while you make your sauce. 

Once chicken has been slightly cooked and place into oven- add the remaining 1 tbs of butter to the pot. Do not clean pot unless you burned the chicken. Turn stovetop down to medium at this point. Add the onions slices and garlic to the pot. Cook for 8-10 minutes- allowing the onions to caramelize a bit. 

Next add the mushrooms and cook for a few more minutes. Add the red and green peppers and then sprinkle with the remaining 1 tablespoon of ap flour. Mix well and then pour the chicken broth over everything. Bring to a simmer, stirring occasionally.

In the other medium mixing bowl, add the sour cream. Using a ladle or large spoon, add some of the hot cooking liquid to the sour cream. Whisk them well. Continue to do this slowly as you need to bring up the sour cream temperature- aslo called tempering it. This will help stop the sour cream from curdling. Once the sour cream is slightly warm- you can add the entire bowl to the simmering pot. Continue to stir as it comes back to a gentle simmer. 

Add the remaining 3/4 tsp of salt and 1 tsp of sweet paprika, 1tsp of hot paprika and fresh pepper to taste. Mix well. 

The chicken can be removed from the oven and added to the sauce at this point. You have two choices- to allow it to simmer for 15 more minutes on the stovetop- while stirring occasionally or pop the entire pot, covered, into the 350 degree oven for 20 minutes. Once sauce and chicken have melded for a bit- remove from heat and get ready to serve. 

Just before serving add the Italian parsley and squeeze some fresh lemon juice over the top if you like. 

Traditionally this is served with spaetzle- which is sort of a mix between dumplings and pasta. But I just use egg noodles when I serve it. I hope you enjoy this dish as much as I do!! Xo

Mango Curry Chicken Salad

Curry chicken salad is a favorite of mine (let's be honest- what isn't?). And as it was a girlfriend Janet's birthday this week, I decided it would be perfect to make this delicious dish for a  nannies luncheon. It's easy to throw together the night before and ready to throw on top of a salad right before they arrived. Plus Charlie loved it and prefered the mango curry chicken salad over the squeezy fruits the other kids were eating. It was a win all around! 

Mango Curry Chicken Salad 

Fridge:

5 skinless chicken breasts- bone in or not but there's more flavor with bone in

1 cup celery, diced small

1/2 cup scallions, thinly sliced

1 cup plus 1/2 cup ripe mango, diced

1 cup grapes, quartered 

3/4 cup Greek yogurt

1/3 cup mayo 

1/2 tbs Dijon mustard 

Counter:

1/2 cup water or chicken stock

2 tsp lemon juice 

1/4 cup yellow onion, thinly sliced

1 garlic clove, minced 

Pantry:

1 tbs plus 1 tsp curry powder

1 tsp plus 1/2 tsp salt

1/4 tsp black pepper 

2 tsp olive oil

Tools:

Blender or food processor

Sauté pan 

Casserole dish (big enough to fit chicken breasts) 

Aluminum foil 

Large bowl

Blender 

Cutting board 

Chopping knife

Preheat oven to 400 degrees. Add the chicken to the casserole dish and sprinkle with 1 tsp curry powder, 1/2 tsp salt, 1/4 tsp black pepper and then pour 1 tsp olive oil over all the breasts. Rub the spices and oil all over the chicken and then pour 1/2 cup of water or chicken stock into the dish. Cover with aluminum foil and bake for 30-45 minutes. Begin checking after 30 minutes- cooking time depends on thickness/size of chicken breasts. Remove from the oven once done and allow to cool. 

While chicken cools- heat the sauté pan over medium heat. Add a tsp of olive oil and add the onion slices and minced garlic. Cook for 5-10 minutes until the onions are softened. Remove from pan and allow to cool. 

Once cooled, cut the chicken into bite size cubes. Place in the large bowl. Add scallions, grapes, celery and 1/2 cup of diced mango. Mix together. 

In your blender add greek yogurt, mayonnaise, Dijon mustard, 1 cup mango, 1 tbs curry powder, 1 tsp salt, lemon juice and cooled onions and garlic. Pulse the dressing until smooth. This definitely requires very ripe mangoes. 

Pour the dressing over the chicken salad and refrigerate for a few hours to allow flavors to meld. 

I served mine over a salad of romaine lettuce, dried cranberries, toasted pistachios, sunflower seeds, grape tomatoes and avocado. It was delicious!! And you don't even need dressing because the chicken salad is so yummy! Enjoy it! Xo

Chicken Divan

I can still remember the first time I tried this meal at my good friend Steph's house- I wanted to get thirds and fourths (obviously I had seconds) but I could hear my mother's voice in my head saying that would be rude. It was just the perfect cold weather casserole and tasted like heaven! That was back in grade school and I still make Madre Sue's recipe to this day. Thank you Calabreses for sharing this family recipe with me- it's now a part of my family!! 

I will admit- this is NOT the paleo, gluten free, vegan, over-the-top healthy meal. It's comfort food. It's the kind of casserole that warms the soul. It's old school and I love it. I have already eaten it for three meals this week. It's just that good!! 

And kids really love this! Besides the kids I work for now devouring it (see photos below), all my past families have loved it too. Green family- I'm talking to you!! It's a happy family meal! 

Don't be a health freak judgy person- no one likes that person- just make it and you'll thank me later!!

Chicken Divan 

Fridge: 

1 1/2 lbs (about 3-4 chicken breasts) boneless chicken breasts, cooked and cubed 

3/4 cup mayonnaise 

3 cups of broccoli, chopped to bite size pieces 

1/2 stick (1/4 cup) butter 

1 1/2 cups mild cheddar, shredded 

1/4 cup milk 

Pantry:

1 1/2 cups breadcrumbs, panko or regular (italian or plain) 

2 cans cream of chicken soup 

1/4 tsp salt

Few cracks of pepper 

Cranberry sauce to serve (optional) 

Tools:

Casserole dish

Large bowl 

Mixing spoon 

Measuring cups/spoons 

Sauté pan 

Cutting board

Chopping knife 

Aluminum foil 

Preheat oven to 350 degrees. 

In large bowl add cream of chicken soups, mayonnaise, milk, cheddar cheese, salt and pepper. Mix well. 

Heat the sauté pan over medium heat. Add the butter and allow to melt. Pour the breadcrumbs over the butter and toast them until golden brown, while stirring. Be careful because they can burn easily. 

Add the cubed chicken and broccoli pieces to the casserole dish. Cover with the soup mixture. Sprinkle the toasted butter breadcrumbs over the top. Cover casserole dish with aluminum foil and put into the oven. 

Bake for 45 minutes to an hour- once the center is bubbling out of the breadcrumbs. Remove from the oven and allow to cool for 15 minutes before serving. 

Serve with cranberry sauce on the side. It's seriously heaven in your mouth. I wish I had more leftovers right now!!  Xo

Before and after baking

Allie wanted hers served over egg noodles! She cleaned her plate! 

Charlie love it- especially with the cranberry sauce mixed into it. His first time trying cranberry sauce! 

Veggie Chicken Bake

There are days when I look at the fridge and just want to clean it out- especially of all veggies that are starting to age. You know what I mean- the half onions and peppers in ziplocks? Half a zucchini because the garden produced massive ones. All those vegetables you can't find a use for. This chicken dish exists because of them. I took all my "older" veggies and tossed them together with some chicken and that jar of marinara sauce that you never finish completely- slow baked it all and it came out perfectly. An excellent fridge clean out, if I do say so myself! 

These vegetables can be subbed out for whatever you have in your fridge- it's a completely versatile recipe. If you have eggplant or green beans or carrots- whatever it is- toss it together and bake away! It's beyond simple and super delicious and healthy! You can't go wrong! 

Veggie Chicken Bake 

Fridge:

4 chicken breasts 

1 small orange pepper, diced

1 small yellow pepper, diced 

1 medium zucchini, half moon slices 

1 tbs capers, rinsed

1 tbs tomato paste

Parmesan for serving (optional) 

Freezer: 

1/2 cup corn 

Counter:

1 small yellow onion, sliced thin 

3 garlic cloves, minced

Pantry:

1 1/2 cups marinara sauce 

1 tsp dried oregano 

1/2 cup chicken stock (substitute: water) 

1/2 tsp salt plus little extra 

Few cracks black pepper 

Tools:

Large mixing bowl

Mixing spoon 

Cutting board

Chopping knife 

Measuring cups/spoons 

Casserole dish (large enough to fit 4 chicken breasts)

Aluminum foil

Preheat oven to 300 degrees.

In the mixing bowl add all the ingredients minus the chicken: Orange peppers, yellow peppers, zucchini, onions, garlic, corn, capers, tomato paste, chicken stock, oregano, marinara sauce and 1/2 tsp of salt. 

Add a sprinkle of salt and a few cracks of pepper to both sides of the chicken breasts. 

Pour 3/4 of the vegetable mixture into your casserole dish. Add the chicken breasts on top and put the remaining vegetable mix on top of the chicken. 

Cover with aluminum foil and bake in the oven for 1 hour and 30 minutes at 300 degrees. 

I served mine over linguini because pasta helps me introduce new meals to the kids (it's their favorite) but you can eat this solo, over brown or white rice, zoodles, quinoa, orzo- whatever you have laying around. It's that kinda meal!! Enjoy it! Xo

Pre-baking 

Allie loved it- which means success!!

Simple Thai Chicken Curry

Cooking has become a lot more simple and accessible with the amount of culinary products available at the local grocery stores. And although some people see it as "cheating" or not really cooking "from scratch", I see it as a blessing. 

I remember my mother having to make thai curry paste when I as a kid. She would have to crush all the ingredients by hand and it would be extra 30 minutes plus to her cooking. And yes it was delicious and worth it but when you can buy the paste and save the time, why not? 

And if you're lucky enough to have an Asian grocery near you- you can find the good authentic stuff but otherwise in our local Stop n Shop they carry Thai Kitchen products and it's yummy and makes this meal so simple. 

Simple Thai Curry Chicken 

Fridge:

3 chicken breasts, julienned or cubed

1 small red or yellow pepper, julienned 

2 cups eggplant, small dice 

2 cups zucchini, small dice

1 1/2 cups of carrots, sliced thin 

2 tbs cilantro, minced

Counter:

3 garlic gloves, minced 

1 medium yellow onion, minced

1 medium potato, small dice

Pantry:

3 tbs thai green (or red) curry paste (small jar- by thai kitchen)

2 cans coconut milk- 1 lite, 1 regular 

1 1/2 tsp salt

1/2 tsp black pepper 

2 tsp canola oil 

1/2 tsp hot sauce (optional if you like it spicy)

Tools:

Large pot with lid

Wooden spoon

Cutting board 

Chopping knife

Measuring cups/spoons 

Heat canola oil in the large pot over medium to high heat. Add the onions and cook for 2 minutes before adding the minced garlic. Cook for a minute or two more and then add the chicken. Sprinkle with 1/2 tsp of salt and 1/4 tsp of black pepper. Cook until chicken is white (not necessarily all the way through) and then add the curry paste.

Cook for a few minutes and then add the potatoes, red pepper, zucchini, carrots and eggplant. Stir for a minute to coat the vegetables in curry paste and then add the two cans of coconut milk. Stir everything and add the cilantro, and remaining salt and pepper and hot sauce if you're using. Turn heat to low and simmer for 30 minutes with lid on. Turn off heat and allow to cool for 10-15 minutes before serving. 

I like to serve mine with rice or cellophane noodles. Try it out and enjoy! Xo

Simple BBQ Sauce

Summer is for BBQ sauce. Well for grilling really- but have you tried to grill and watch a 14-month old? I don't know if that's actually possible. 

This simple BBQ sauce recipe is my base recipe for all my BBQ sauce recipes. I use it for a marinade, to sauce up my grilled meats, for pulled pork sandwiches, for my tex-mex tacos- for whatever! You can use this base recipe and cook it with fruit to make fruit BBQ sauces. It's very versatile. 

This week I used this recipe as a marinade and to bake the kids chicken tenders in. I would have grilled the chicken but revert back to my first paragraph- not possible to grill and make sure the baby isn't diving off the couch head first. 

BBQ Sauce

Fridge:

3/4 cup ketchup 

3 tbs maple syrup

Counter:

Juice of 1/2 lemon 

1 garlic clove minced

Pantry:

2 tsp Wostershire sauce 

4 tbs brown sugar 

1/4 cup apple cider vinegar (you can substitute white vinegar)

Pinch of red pepper flakes 

1/4 tsp salt

1/4 tsp black pepper 

Tools:

Mixing bowl

Whisk 

Add all the ingredients to the bowl and whisk together. This can keep in the fridge for a week. For a thicker sauce you can simmer this on low for 5-10 minutes until your desired thickness. 

I poured this over 1.5 lbs of chicken tenders and marinated it in the fridge for 2 hours. I poured the marinade and chicken into a casserole dish and added 1/2 of a medium yellow onion sliced. I covered the dish with aluminum foil and baked for 20 minutes covered at 350. I removed foil and cooked for another 15 minutes uncovered. 

The kids loved it!! See below: it wasn't possible for Charlie to stuff more chicken in his mouth and yes I take his shirt off for messy food.