Thai Shrimp Soup

I love Thai food! 

It just feels like a warm hug...the warmth of curry spice and the sweet of coconut...it's just wonderful.

I found this recipe on Pinterest, and it cannot be easier!

Here's what you need: 

1 cup uncooked basmati rice

2 Tbsp butter

1 lb medium shrimp (peeled and deveined) (We used the large shrimp that was on sale.)

Kosher salt and freshly ground black pepper, to taste

2 cloves of garlic (minced)

1 onion (minced)

1 red bell pepper (diced)

1 Tbsp freshly grated ginger

2 Tbsp red curry paste

2 (12 oz) cans of unsweetened coconut milk

4 cups vegetable stock

Juice of 1 lime

2 Tbsp chopped fresh cilantro leaves

I melted the butter in a stock pot and cooked the shrimp with salt and pepper until it just turned pink. I then removed them from the pot, and added the onion and bell pepper and cooked until tender. I added the garlic and ginger cooking just until fragrant (about 30 seconds).

In the meantime, cook the rice according to package directions.

I then whisked the curry paste into the onion mixture and added the coconut milk and veggie broth. It's important to whisk constantly until well incorporated.

I brought it to a boil; reduced heat and simmered for about 10 minutes until slightly thickened.

I stirred in the rice, shrimp, lime juice and cilantro. The smell was heavenly!!!

We served ours with multi-grain crusty bread.

This made a big pot of soup.

The recipe states that it yields 6 servings; which is likely correct as the Hubs and I ate on it for a few nights. It gets better over time as the flavors mesh.

This is a perfect winter time soup!

La Bonne Vie Y'all!

The Best Chili...in 20 Minutes!

I'm not sure if you remember the Bone-Warming Chili from our Halloween Party, but here is the recipe!

Brown 1 1/2 lbs of ground beef (I used ground turkey), 3 Tbsp of chili powder, 1/2 tsp seasoned salt, 1/2 tsp pepper, and 1/2 an onion (chopped) on medium-high heat.

Add 1 (10.75oz) can condensed tomato soup, 1 (14.5 oz) can diced tomatoes with onions and garlic, 1 (10oz can) mild rotel, 1 (16 oz) can chili beans in mild sauce (undrained), 1 (15oz) can black beans (drained and rinsed), and the other half of the the onion (chopped) to the browned meat mixture. Bring to a boil, stirring often. Reduce heat to low. Continue cooking and stirring for 10 minutes.

We served ours with tortilla chips, shredded cheddar, sour cream and Franks Red Hot Sauce. You could add olives, tomatillo sauce, fresh sliced avocado...whatever you like!


This recipe comes from Publix Aprons Recipes. I did switch turkey for beef, and the can of tomatoes with onion and garlic for tomatoes with sweet onion ( I just like it better). We have always gotten great review with this chili...and the fact that it can be ready in 20 minutes is a big plus for us!

Stay warm on on winter nights with this quick and hearty chili!

La Bonne Vie Y'all!

PS- Be sure to get your tickets for the Wally's Friends fundraiser soon! The event is February 7th.  Click Here for tickets! 

Turkey Shepherds Pie

This meal is so hearty, the Hubs and I really enjoyed this one!

Ingredients: 2 lbs of ground turkey, small chopped onion, 1 (.87 oz) packet brown gravy mix, 1  can  (14.5 oz) fire-roasted tomatoes with garlic, 1 tsp salt, 1/2 tsp  cinnamon, 1/2 tsp cumin, 1/2 tsp paprika, 2 containers (24 oz each) refrigerated country-style masked potatoes, 1/4 cup plus 2 Tbsp heavy whipping cream, 4 Tbsp chopped chives (divided) 

Preheat oven to 400 degrees. Use cooking spray to grease 13 x 9 baking dish.
Brown turkey with onions in a skillet over medium-high heat. Drain and set meat aside.

In the same skillet, prepare gravy per packet instructions. Add tomatoes and the next 4 ingredients- stir well.
Add the turkey/onion mixture back into skillet. Stir to coat. Pour into the 13 x 9.

In a large bowl, mix potatoes and cream with an electric mixer until smooth. Stir in 3 Tbsp chives.

Spread potatoes over the meat mixture.

Bake 25 minutes or until potatoes are lightly golden, sprinkle with remaining chives.

We loved this meal! While it is savory, their is an extra warmth that comes with the cinnamon.

I found this recipe in the Sandra Lee magazine this month. I used turkey, but they used lamb, which would give this a really unique flavor.

La Bonne Vie Y'all!