Thai Red Coconut Chicken Curry

I felt like switching things up a bit, and decided to do some simple Thai food. Yum!! This is a great flavorful, simple meal to make. It's not spicy at all. I topped mine with Sriracha Hot Sauce as well. I hope Y'all will give this a try to add some variety into your menu planning.


Thai Red Coconut Chicken Curry:


1TB vegetable or canola oil
1lb boneless skinless chicken breast, sliced thinly
5 large shallots, thinly sliced
1 14oz. can coconut milk, unsweetened
2tsp fish sauce
2tsp Thai red curry paste (or to taste)
1 red bell pepper, thinly sliced
1/4c fresh basil, chopped
2TB fresh lime juice (or more to taste)
salt & pepper to taste

Heat the oil in a large sauce pan over medium heat. Add in your Shallots and curry paste, saute until the shallots begin to soften, about 2 minutes or so. Add in the coconut milk, and fish sauce. Bring to a boil, and add in your chicken and pepper. Cook until chicken is cooked through, stirring frequently. Add in your basil and lime juice and season to taste with salt and pepper. Serve over rice or rice noodles.

Baked Potato Soup

I tell ya what, I have been protesting cooking lately. LOL!! I've been outside grilling for the most part, so I figured I'd switch it back up and cook something inside. Haha!! So last night in honor of the first preseason Cowboys game (WAY TO GO BOYS!) I decided I would make Baked Potato Soup. I made it because it reminds me of fall, and football weather, and it's just so good!!! This is the best Baked Potato Soup EVER!! It beats any restaurant hands down! I start out kind of measuring ingredients and then adding more of whichever seasoning I feel it needs more of. So I will give you my basic measurements, feel free to change it up as you like. Like any soup or stew, this is even better the next day. Enjoy!!

Baked Potato Soup:
6-8 Servings

1 package bacon, fried crisp and crumbled, reserving drippings
1 large onion or two smaller ones, diced
6c hot chicken stock
4 large potatoes (at least 4c worth; I like more), baked, peeled and diced (as small or large as you like)
2/3c flour (depending on how much grease the bacon puts off you may need a little more)
2c heavy cream
1/2c finely chopped flat leaf parsley ( I usually grab a small bunch and chop it all)
1 1/2tsp garlic powder
1 1/2tsp dried basil
1 1/2tsp salt
1 1/2tsp coarse ground pepper
1tsp Tabasco (I use more)
2c shredded cheddar cheese
1 bunch green onions, thinly sliced

In a large stockpot, fry your bacon until crisp, crumble and set aside. In the bacon grease (yes all of it,lol) Cook your diced onions over medium heat until transparent, at least 3 minutes. Add in your flour, stirring to prevent lumps. Cook the flour and onion mixture stirring frequently for about 3-5 minutes, until golden brown. With a whisk in one hand and your pot of hot chicken stock in the other, carefully, slowly and evenly pour in the hot stock, whisking constantly to prevent lumps. Keep whisking until the mixture has thickened. Reduce the heat to simmer and add in your heavy cream, all seasonings, parsley, Tabasco, potatoes and bacon. Simmer for 10 minutes stirring occasionally, do not allow it to boil. Add in 1c of your cheese and most of your green onions, stir until cheese is melted through. Serve with the extra cheese and green onion on top.