A New Favorite Soup: Coconut-Curry Chicken Soup

I know. I know. It has been awhile. I have had a lot on my plate lately. It was my Anniversary Feb. 18th, My husbands birthday Feb. 21st, and Alex's 5th Birthday Feb 21!! It was insanity. I made a Red Velvet Cake and Cheesecake Layered Birthday Cake and much more.
Not to mention, I had sick kiddos.
Fun Fun Fun.
Anyway, it is cold in Florida. (ONCE AGAIN!) Tonight, it is suppose to hit 39 degrees!
I wanted to try something new and not too heavy. I found an incredible new recipe on the cooking light recipe. It did not let me down. It is now a new favorite and will be a new staple in our home. I hope you enjoy this recipe too....

Coconut Curry Chicken Soup

4 cps water
3 cps spinach
1/2lb of snow peas
1 lb Pad Thai Noodles

Boil the water and add the spinach and snow peas for a few minutes. Remove with slotted spoon and add the noodles for three minutes. Strain. Set aside.

1 TB Canola Oil
1/4 cp shallots
4 cloves garlic, minced
2 tsp. Red Curry Paste
1 1/2 tsp. curry powder
1/2 tsp. coriander's
1/2 tsp. turmeric
2 tsp. Crushed Red Pepper (I added.)
2 tsp. Hot Chili Sauce (I added. We love Spice.)
6 cps. No Salt. Low Fat. Chicken Broth
1 Can of Light Coconut Milk
2 1/2 cp. Shredded Chicken
1/2 cp. Cilantro
1/2 cp. Chopped Green Onions
2 TB. Sugar
2 TB Fish Sauce

Add the oil and soften the garlic and shallots. Add the seasoning and stir for a minute straight. Add the Chicken Broth and bring to a boil. Add the milk. Simmer for 3 minutes. Add the rest of the ingredients.

Serve with a lime wedge.

Serves 8.
2 cps. per serving which equal to 320 calories a serving.!!!!! ..

IT IS A MUST TRY!!!!!!!

Roasted Garlic Chicken Chili

For all of you that live up North....IT IS COLD IN FLORIDA TOO!!! It has been in the 40's to the upper 60's for the last week. I know. I know. That is not like the -2 in Michigan and the 12 degrees in Ohio. Let me just tell you. When it is cool in FL it feels freezing. The air blows it's moist air.

I went to the massive farmers market in Volusia County on Wed. and it was FREEZING! My kiddos and I where dressed in their winter clothes. My hands were left uncovered and they were red and sore from the bit of the cold air.

Because of our cold front I wanted to make a soup. I found a interesting Chicken Chili in last month's issue of the Food Network Mag. I made some changes, but it was wonderful.

Roasted Garlic Chicken Chili
Adapted from FN Magazine

One Garlic Bulb
1 tsp Olive Oil

1. Cut the Bulb in half and sprinkle with the olive oil. Roast in the oven for an hour on 400 degrees.

2 tsp. Olive Oil
3 Leeks, sliced thin and rinsed
1 Jalapeno, diced
3 garlic cloves, chopped
3 TB Flour
1/3 cp Chicken Drippings
4 Cps. Roasted Chicken (Use the drippings)
7 Cps. Chicken Broth
1 box of frozen Spinach
2 15 oz. cans of Navy Beans, rinsed
1 tsp. cayenne
2 TB Ancho Chili Powder

1. Heat the oil in a skillet add the leeks and caramelize. It takes about 20 minutes. Add the pepper and garlic. Cook for a few minutes. Add the flour and stir constantly for a few minutes until brown. Add the chicken drippings and deglaze the pan.

2. Add the stock, Spinach, Navy Beans, and the roasted garlic. Stir. Add the seasonings and cook for 30 minutes.

3. Serve with your favorite toppings: I used garlic Triskets and Monterrey Jack cheese.

Calphalon No Peek Waffle Iron

For those of you that have followed me from the beginning, I am sure you remember my review on the Calphalon Unison Pan line.

Their Unison line is unbelievable.

I moved recently and I did not have oil, spray, or butter and wanted to make eggs. I figured; why not give it a try.

I made the eggs and I was pleasantly amazed that they did not stick. It was extraordinary considering the usual.

Once again, amazed by a product. This time it was their No Peek Waffle Maker.

My family loves waffles. It is a weekend necessity. I make a variety: Nutella Banana, Chocolate Chip, Blueberry, and my husbands favorite the Plain Amazing waffle. I had trouble in the past finding a waffle iron that makes a crunchy outside and a soft fluffy inside. This is the one.

The Calphalon No Peek Waffle Maker is a necessity in most kitchens for numerous reasons. The No Peek Waffle Maker is bronze nonstick. Again, I never needed a drop of oil!

The Calphalon No Peek Waffle Maker is quick and precise. The waffle maker locks down over the batter, cooking per your desired setting. It heats evenly with the OPTI-HEAT system, making FOUR extra large Belgian Style Waffles! I can serve all my family at once!

More importantly, it is honestly the easiest to clean!

Another homerun!

Geoff's Chicken Phillies

My husband loves sandwiches. It is his all time favorite meal. There is fifty percent sandwich recipes on my site! Everytime my husband goes to his favorite Central Florida chain The Ale House he orders the Chicken Philly. I had to recreate it BUT make it better. I wanted to top all of his expectations. I must admit. This turned out better then even my own expectations(tooting my own horn....I am allowed every once in awhile. Ha!).
Here is my creation for my husband:

Geoff's Chicken Philly
Marinade:
3/4 cp. Light Italian Dressing
1/4 cp. Low Soduim Soy Sauce
3 TB Low Soduim Chicken Montreal Seasoning
1/2 tsp. Crushed Red Pepper (Optional

I cut up 2 lbs of Boneless Chicken Breast in thin slices acrossed. I put it in this marinade in the morning and let it sit all day.

2 tsp. Olive Oil
4 TB Butter
1 Yellow Onion
1 Red Bell Pepper
1 Green Bell Pepper
1 Sm. container of Baby Bella Mushrooms



Let the Olive Oil and Butter heat up. Add the Veggies and saute until soft. Then add the chicken. Do not dump the access marinade. Cook until the chicken is lightly brown and no longer pink.

Long Sub buns
Provolone Cheese

Lay three slices of Cheese per bun and lay under the broiler until the bread is crunch and the cheese is bubbly. Top with the Chicken Mixture.

Chilaquiles: A Healthy Alternative

I am finally home! I am in Florida! I have a kitchen! The world is good!

Anyway, after being in a Michigan staying with my in-laws for 5 wks we are in a new home! It is an older home. It was built in the 50's and I love it! It is open for the kiddos to run. It has a huge kitchen that is wide open. I can watch the kids from every angle!

I have been here a week. I have been unpacking. Decorating. Cooking (My husband has not had a home cooked meal in 5 wks!). I even found time to build a small garden!!! I can't wait to see the outcome. I bought my 5 yr. old some gloves, shovel and rake. She planted Thyme, Rosemary, Basil, Oregano, Parsley, Cilantro, Tomatoes, Green Beans, Lettuce, Carrots and Onions with me. Alex and I had a fantastic time planting. Now, I need patience.

On another positive note, while I was in Michigan I lost 12 lbs!!! I am now at my normal weight! I am not cutting out all my favorite foods, but I am going to post a few more healthier recipes. But my husband loves the man food too.....

This morning I made my husband:

Chilaquiles from Cook Yourself Thin Faster by Lauren Deen

2 Lg. Eggs

2 Egg Whites

1 tsp. Canola Oil ( I did not use oil, because I have an incredible Calaphalon Non Stick set.)

1 tomato, diced

1 scallion, diced

1 jalapeno, diced

1/3 cp. crushed tortilla chips

1/4 cp. Monterrey jack cheese.

salt and pepper.

I topped it with my homemade salsa.

1. Heat oil and the beated eggs. When the eggs are partly set add the tomatoes, scallions, chiles, and chips. Cook and eggs are almost set. Add the salt and pepper. Top with cheese and salsa.

This serves four ppl. at 110 calories or my husband at the entire plate with a whopping 440 calories! Enjoy!!