Spicy Thai Curry Noodle Soup

SO. GOOD. The best curry we have tried to date. We have made it a couple of times with different toppings, but our favorite is with some thinly sliced red and orange bell pepper, bean sprouts, and cilantro. The bean sprouts and bell pepper add a fresh crunch to the spicy, belly-warming soup. Definitely give this one a try. You could make a full vegetarian version by omitting the chicken and using veggie stock.

From Hapa Nom Nom

Ingredients:
~1 stalk lemongrass, tough outer layer removed, and bulb thinly sliced
~2-3 Thai chiles, seeded (I had a very tough time finding these, so I substituted 2-3 tbs. Spice Island's Thai Seasoning)
~2 shallots, halved
~8 garlic cloves
~1 2-inch piece of ginger, peeled and sliced
~1/4 cup cilantro, stems only
~1 tbs. ground coriander
~1 tbs. ground turmeric
~1 tsp. curry powder
~2 tbs. vegetable oil
~2 14oz. cans unsweetened coconut milk
~2 cups chicken broth
~1 and 1/2 lbs. boneless, skinless chicken thighs, halved lengthwise
~1 lb. Chinese egg noodles
~3 tbs. fish sauce
~1 tbs. light brown sugar
~salt
~bean sprouts, cilantro, lime wedges, chili oil, bell peppers (optional toppings)

1. Prepare lemongrass water by placing the lemongrass slices in a small bowl and pour 1/2 cup of boiling water over it. Allow it to steep for at least 10 minutes. Remove the lemongrass and reserve the water.
2. Puree the chiles (or seasoning), shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry, and 2 tbs. of lemongrass water. Process until smooth, adding more lemongrass water 1 tbs. at a time if needed.
3. Heat the vegetable oil in a large pot over medium heat. Add the curry puree and cook 4-6 minutes, stirring constantly.
4. Add coconut milk and broth. Bring to a boil and add chicken. Reduce heat to low and simmer 20-25 minutes, until chicken is cooked through and fork-tender. Transfer chicken to a plate and shred.
5. Cook noodles according to package directions.
6. Add fish sauce, sugar, and chicken to the soup. Season with salt if needed. Divide soup and noodles among bowls and serve with the toppings of your choice.

Grilled Bean & Cheese Stuffed Poblanos

The filling is gooey, melty, and delicious. The only spicy component is the peppers, so you could add spice if you wanted. We also added some cherry tomatoes because we had a ton over the summer. They add a nice fresh flavor.

From Cooking Light

Ingredients:
~1 cup fresh or frozen corn kernels
~2/3 cup chopped celery (make sure to use the leaves, too!)
~1/2 tsp. salt
~1/4 tsp. freshly ground black pepper
~1 cup shredded chihuahua cheese
~1 15oz. can pinto beans
~8 medium poblano peppers or Anaheim chiles
~1 tbs. canola oil
~4 lime wedges
~1 pint cherry tomatoes (optional)

1. Preheat a grill pan to high heat.
2. Combine first 6 ingredients (and tomatoes, if using) in a bowl.
3. Remove tops from poblanos and reserve tops. Scoop out and discard seeds.
4. Place about 1/2 cup of bean mixture in each pepper and replace tops. Secure with either toothpicks or a skewer.
5. Brush peppers evenly with oil and place on grill pan. Grill about 12 minutes or until lightly charred, turning once every few minutes.
6. Serve with lime wedges.

One Pot Moroccan Chicken + Chickpeas with Pistachio Couscous and Goat Cheese

The title of this may cause you to think it's complicated, but it's not. Warm, spicy, and creamy comfort food. You won't be sorry for trying this one.

From Half Baked Harvest

Ingredients:
~1 lb. boneless, skinless chicken thighs, cut up into bite-size pieces
~2 tbs. olive oil
~2 tsp. smoked paprika
~1 tsp. cumin
~3/4 tsp. cinnamon
~1/2 tsp. coriander
~1/8 tsp. cayenne pepper
~1/2 tsp. pepper
~1/2 tsp. salt
~1 large shallot, thinly sliced
~1 tsp. fresh ginger, grated
~2 cloves minced garlic
~1 red bell pepper, chopped
~3 carrots, chopped
~3 tbs. tomato paste
~1 chipotle chile in adobo, minced
~2 cups chicken broth
~2 cans chickpeas, rinsed and drained
~1 lemon (zest and juice)
~1/4 cup fresh cilantro

For the couscous:
~1 box prepared couscous (I always make mine with chicken stock for more flavor!)
~1/4 cup chopped pistachios
~6-8 dried dates, chopped
~4 oz. goat cheese, crumbled

1. In a small bowl, combine smoked paprika, cumin, cinnamon, coriander, cayenne pepper, salt, and pepper.
2. Heat olive oil in a large high-sided skillet over medium high heat. Add chicken and half of the seasoning mixture. Brown chicken all over until cooked through, about 6 minutes. Remove chicken and set aside.
3. Add a little more olive oil to pan and swirl to coat. Add shallot, ginger, garlic, red pepper, and carrots. Saute for 4-6 minutes. Add remaining spice mixture and saute another 30 seconds, stirring constantly.
4. Add chicken back to skillet and stir in tomato paste, chipotle, chicken broth, and chickpeas. Bring to a boil and reduce heat. Simmer 5-10 minutes or until mixture thickens. Remove from heat and stir in cilantro, lemon zest, and juice.
5. Divide couscous among bowls or plates and sprinkle with pistachios and dates. Top with chickpea mixture. Sprinkle on goat cheese and garnish with extra chopped pistachios and cilantro.

Slow-Cooker Chicken Mole Tacos with Queso Fresco, Cilantro, and Lime

Smoky and spicy. The lime, cilantro, and queso fresco brighten it up and balance it out to create a delicious taco.

From Cooking Light

Ingredients:
~2 lbs. boneless, skinless chicken thighs
~1/4 tsp. kosher salt
~1/4 tsp. freshly ground black pepper
~1/4 cup water
~1/4 cup smoked almonds (the smoked part is key - do not substitute regular almonds)
~1/4 cup raisins
~2 tbs. unsweetened cocoa powder
~1 tbs. ground cumin
~2 tbs. tomato paste
~2 chipotle chilies, canned in adobo sauce
~1 tbs. adobo sauce
~1 tsp. ground cinnamon
~4 garlic cloves, crushed
~1 small sweet onion, chopped
~corn tortillas
~cilantro, torn or chopped
~queso fresco
~lime juice

1. Sprinkle chicken with salt and pepper. Place in slow cooker.
2. Place water and remaining ingredients (up to tortillas) in a food processor. Process until smooth and spread mixture over chicken.
3. Cover and cook on low for 8 hours. Shred chicken with forks.
4. Set oven to Broil. Spray tortillas on both sides with cooking spray and place on baking sheet. Broil until they start to bubble and brown. Flip and repeat on other side.
5. Top tortillas with chicken, cheese, cilantro, and a few squeezes of lime juice.

Slow-Cooker Bolognese Sauce

Stove-top bolognese is delicious but time consuming. This version is just as yummy, but takes much less time to prepare.

Adapted from Real Simple

Ingredients:
~2 medium/large shallots, finely chopped
~1 stalk celery (with leaves!), finely chopped
~1 large carrot, finely chopped
~2 tbs. olive oil
~1 lb. ground beef
~1/2 lb. ground pork (do not skip the pork - it adds a lot of flavor)
~1 cup milk
~1 6oz. can tomato paste
~6 14oz. cans diced tomatoes
~4 tsp. kosher salt
~1/2 tsp. ground nutmeg
~1/2 cup red wine
~long pasta (such as linguine or pappardelle)

1. In a large skillet, combine the onion, celery, carrot, and olive oil and cook over medium heat. Stir frequently until tender - about 10 minutes.
2. Add meat and cook, stirring frequently, until it loses its pink color. Add milk. Increase heat to high and cook until the milk has evaporated. Transfer to slow cooker.
3. Return the skillet to the heat and add tomato paste and wine. Cook over low heat for about 5 minutes. Add to the slow cooker along with tomatoes, salt, and nutmeg.
4. Cook on low for 8 hours. Serve over prepared long pasta.

Artichoke & Lemon Pasta

Light, bright, and delicious for spring. We roasted the asparagus to give it a deeper flavor.

Adapted from Taste of Home

Ingredients:
~1/2 tsp. salt
~1/2 lb. fresh asparagus, trimmed and cut into 1 and 1/2 inch pieces
~12 oz. uncooked bowtie pasta
~3 tbs. olive oil
~1 14oz. can quartered artichoke hearts, drained
~2 garlic cloves, minced
~1 cup crumbled goat cheese
~2 tbs. minced fresh parsley
~1 tbsp. lemon zest
~2 tbs. lemon juice
~1/3 cup grated Parmesan cheese

1. Preheat oven to 375. Place trimmed asparagus on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast about 10 minutes. If you asparagus is on the thinner side, you will need less time to roast - keep an eye on it so it does not burn!
2. Cook pasta in salted water according to package directions. RESERVE ONE CUP PASTA WATER - this is important - it will become the base of your sauce. Return pasta to pot.
3. In a large skillet, heat 1 tbs. oil over medium-high heat. Add artichoke hearts and cook for 4-6 minutes or until lightly browned. Add garlic and cook one minute longer. Add to pasta.
4. Add asparagus, goat cheese, parsley, lemon zest, lemon juice, salt, and remaining oil. Toss to combine and add just enough pasta water to coat (I used about 1/2 a cup). Heat through and serve topped with Parmesan cheese.

Roasted Potato Soup

Let's face it. Potato soup is hard. It often smells great but tastes bland. This is my flavorful take on the classic, complete with bacon, roasted potatoes, and smoked Gruyere cheese.

A Tied by Colorful Apron Strings original - created in our kitchen.

Ingredients:
~3 lbs. petite potatoes, quartered (I used yellow, red, and purple - the purple ones gave the soup a grayish tint, but it's still delicious!)
~6 slices bacon, chopped
~2 tbs. flour
~32 oz. chicken stock
~olive oil
~salt and pepper
~3 garlic cloves, minced.
~2 medium shallots, diced
~smoked Gruyere cheese, grated
~1 tbs. butter
~3 tbs. heavy cream

1. Preheat oven to 400. Arrange potatoes on baking sheets and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 10-15 minutes or until slightly browned and crispy.
2. Heat soup pot to medium heat and add bacon. Cook 2-3 minutes and remove; leaving bacon fat in the pot.
3. Add shallots, garlic, and butter to bacon fat. Saute until soft, about 5 minutes. Add flour and stir to thicken.
4. Add chicken stock and bring to boil.
5. Reduce heat to low and add roasted potatoes. Simmer for 10 minutes.
6. Using an immersion blender, puree soup until desired thickness (I like mine mostly pureed but slightly chunky). Stir in cream.
7. Serve into bowls and top with reserved bacon and Gruyere cheese.

Creamy Parmesan Grits with Mushrooms, Chickpeas, and Olives

Perfect winter comfort food. You definitely want to give this one a try! Goes together really easily.

From Cooking Light, with several adaptations by me (because everything is better with butter and cream)

Ingredients:

For the mushroom mixture:
~2 tbs. butter
~12oz. sliced wild mushrooms or baby bellas
~3 garlic cloves, minced
~2 medium to large shallots, finely chopped
~1 tbs. fresh chopped thyme
~1/2 cup dry white wine (I used pinot grigio)
~3 tbs. balsamic vinegar
~1 cup chicken broth
~1/2 tsp. freshly ground black pepper
~1/4 tsp. salt
~12 kalamata olives, pitted and chopped
~1 14.5oz can chickpeas, drained

For the Grits (I used quick cook grits, so these specifications are for those. Be sure to read and cook according to package directions - but be sure to use chicken stock instead of water!!)
~4 cups chicken stock
~1 cup quick cook grits
~2 oz. grated Parmesan cheese
~2 tbs. heavy cream
~3 tbs. flat leaf parsley, chopped

1. Heat a large skillet over medium high heat. Add butter to pan and melt. Add mushrooms, garlic, thyme, and shallot to pan. Saute 8 minutes or until lightly browned.
2. Add vinegar and wine; cook 2 minutes or until liquid is reduced by half.
3. Add broth, pepper, salt, olives, and chickpeas. Bring to a boil. Reduce heat to medium and simmer 6 minutes.
4. To prepare grits, bring 4 cups chicken stock to a boil. Slowly stir in grits. Cover and reduce heat to medium-low. Cook for 5-7 minutes, until thickened, stirring occasionally.
5. Stir parmesan cheese and heavy cream into grits.
6. Spoon grits into shallow bowls and top with mushroom mixture. Top with parsley and additional parmesan cheese.

Mediterranean Salad

Salty combines with creamy in a winter greens salad.

Created in our kitchen.

Ingredients:
~1 bag mixed winter greens
~1 lb. chicken breasts, cut into strips
~2 oz. goat cheese, crumbled
~3 tbs. sundried tomatoes, chopped
~kalamata olives, chopped (I love these, so I used about half a jar)
~1 tbs. olive oil
~1 tbs. capers
~1 tbs. cumin
~1 tbs. smoked paprika
~1 tsp. garam masala
~1/2 tsp. garlic powder
~1/4 tsp. salt
~1/4 tsp. freshly ground black pepper
~french bread
~butter
~1 bottle Greek vinaigrette

1. Set oven to broil and place rack on the second-highest level.
2. In a small bowl, mix cumin, paprika, garam masala, garlic powder, salt, and pepper. Rub mix onto all sides of chicken strips. Heat a skillet on medium-high and coat with 1 tbs. olive oil. Brown chicken on all sides and cook through, about 5-7 minutes. Remove chicken from pan and let rest on a cutting board.
3. Spread butter on bread and broil for 2-3 minutes, or until butter is slightly browned. This can happen fast, so keep an eye on it!!
4. Divide greens into bowls. Slice chicken and put on top of greens. Finish topping with goat cheese, tomatoes, olives, capers, and vinaigrette. Serve with the toasted bread.

Slow Cooker Butternut Squash Risotto

Okay...I will admit I was a little bit skeptical of risotto made in the slow cooker, but I figured it was worth a try. We love risotto (for another great one, try this Roasted Broccoli Risotto with Lemon and Cream) and the idea of it waiting for us when we get home from work made me happy. I will say it has a slightly different texture than it's stovetop counterpart, but is still really delicious. Give it a try. Perfect comfort food for a chilly night.

Adapted from Crockpot Gourmet

Ingredients:
~1 and 1/4 cups aborio rice (I always use basmati for risotto because we keep it stocked in our pantry. Feel free to use either)
~2 tbs olive oil, plus more for roasting
~4 cups chicken broth
~1 butternut squash, peeled and cut into 1/2 inch chunks
~1 shallot, chopped
~2 cloves garlic, minced
~1 tsp dried sage
~1 tsp salt
~1/4 tsp pepper
~3 tbs grated Parmesan cheese, plus more for garnish
~3 tbs grated Asiago cheese
~2 tbs butter

1. Preheat oven to 375. Arrange squash on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 10-12 minutes or until squash starts to brown around the edges.
2. Mix rice and 2 tbs olive oil in the slow cooker.
3. Add squash and remaining ingredients except for cheese and butter. Stir and cover.
4. Cook on low for 4-6 hours.
5. Add cheeses and butter; stir. Let cook a few more minutes until cheese and butter melt into mixture.
6. Serve into bowls and top with additional Parmesan cheese.

BLT Chopped Salad

This is not normally the kind of meal I would recommend for a cold winter's night, but it sounded so good we had to give it a try. This will be EXCELLENT in summer. Can't wait to make it with fresh corn and homegrown tomatoes. Goes together quickly.

From DamnDelicious

Ingredients:
~1/2 lb. bacon, cut into small strips
~4 cups chopped romaine lettuce (butter lettuce would also be a great choice)
~1 cup cherry tomatoes, halved
~1/2 cup corn kernels
~1 avocado, diced into chunks
~4 oz. goat cheese, crumbled

For the vinaigrette:
~1/4 cup olive oil
~1/4 cup apple cider vinegar
~zest of one lime
~2 tbs. fresh lime juice
~3 tsp. sugar

1. Whisk together vinaigrette ingredients in a small bowl. Set aside.
2. Heat large skillet over medium-high heat. Cook bacon until brown and crispy (6-8 minutes). Transfer to paper towel lined plate.
3. In a large bowl, combine lettuce, tomatoes, corn, avocado, goat cheese, and bacon. Add vinaigrette and toss.

Mediterranean Couscous

Feta and kalamata olives are two of my favorite things. I prefer salty

over sweet anyday and combined with roasted tomatoes and squash

this makes for a yummy dinner. Extremely easy to assemble. 

Created in our kitchen.

Ingredients:

~1 10oz. box couscous

~chicken stock

~1 pint grape tomatoes

~kalamata olives (I use about half a jar for this recipe, but use however many you like)

~2 large yellow squash, cut into 1/2" pieces

~2 large zucchini, cut into 1/2" pieces

~feta cheese

~olive oil

~salt and pepper

1. Heat oven to 400 degrees. Spread tomatoes, squash, and zucchini on a baking sheet. Drizzle with olive oil and salt and pepper and roast for 10-15 minutes. . 

2. While veggies are roasting, cook couscous according to package directions. ALWAYS use chicken stock (or veggie stock if you desire) when cooking couscous. It adds so much flavor. 

3. In a large pot, mix together couscous, roasted veggies, olives, and feta. Serve and enjoy.