Coconut Curry Chicken Meatball Soup

 This is SOOOO good. I used ground turkey, not chicken because I like the flavor and texture of turkey more. I also used regular potatoes, not sweet potatoes because my kids don't like sweet potatoes.

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• Coconut Curry Chicken Meatball Soup, by Half Baked Harvest

• 1 pound ground chicken or turkey
• ▢2 small shallots, chopped
• ▢1 tablespoon chopped fresh ginger
• ▢2 teaspoons soy sauce
• ▢black pepper + kosher salt
• ▢2 tablespoons extra-virgin olive oil
• ▢4 cloves garlic, chopped
• ▢2 tablespoons red curry paste
• ▢1 tablespoon yellow curry powder
• ▢2 cups low-sodium chicken broth
• ▢1 cup cubed sweet potatoes or regular potatoes 
• ▢2 (14 ounce) cans coconut milk
• ▢2 cups baby spinach
• ▢2 cups cooked basmati rice
• ▢1/3 cup fresh cilantro, chopped
• ▢toasted chili sesame oil

US Customary – Metric

Instructions

• 1. In a bowl, combine the chicken, 1 shallot, 1 tablespoon ginger, soy sauce, and a pinch of pepper, Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

  2. Heat the olive oil over medium heat in a medium pot. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Transfer to a plate.

  3. To the same pot, add the curry paste, curry powder, 1 shallot, 1 tablespoon ginger, and the garlic. Cook until fragrant, about 2 minutes. Stir in the chicken broth and sweet potatoes. Cover and cook over medium heat until the potato is tender about 10 minutes. Add the coconut milk and spinach. Simmer, uncovered another 5-10 minutes, until thickened slightly. Slide the meatballs back into the soup. Stir in the cilantro. Season with salt.

  5. Divide the rice among bowls and ladle the soup and meatballs overtop. Drizzle with chili oil. Serve with Naan on the side. Enjoy!

Mexican Street Corn Dip

  This is the dip that Claire made at Gabe and Lauren‘s bridal shower. So delicious! From Half Baked Harvest

What you need

2 tbspchili powder

2 tspsmoked paprika

1 ¼ tspcayenne pepper, to your taste

2 tbspextra virgin olive oil

1 pcyellow onion, chopped

2 cupcorn(3-4 raw)

2 clovegarlic, chopped

pckosher salt and black pepper

6 ozcream cheese, at room temperature

⅓ cupsour cream

4 tbspsalted butter

⅓ cupolive oil mayoor use plain Greek yogurt

2 tbspfresh lime juice 

¾ cupcrumbled cotija cheese

1 pcgrilled corn, kernels removed from the cob

¼ cupfresh cilantro, chopped

How to make

1. 1. Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt. 
   2. Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes. 
   3. Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.
   4. In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat. 
   5. Mix the mayo and lime juice with a pinch of salt. 
   6. Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve with lots of chips for scooping! 

Claire’s Smash Burgers

 1lb beef 

1 egg

1 piece of bread toasted very well then crumbled 

1-2 T Montreal steak seasoning

1 T Worcestershire sauce 

I butter the buns on the griddle or Blackstone then cook onions on it then meat. It all adds to the flavor

Garry's Oatmeal Muffin Mix

 This is a dry mix you can make ahead of time and it makes 3 batches. I keep it on hand in dry storage in my pantry so i can whip up muffins in the morning for my kids. 

* you could also turn it into a bran mix although I haven't kitchen tested it myself, just replace the 3 cups oats with 4 cups bran and add some raisins when you mix it up to put in the oven.

Oatmeal Muffins

1 egg

2/3 cup milk

Optional: 1 cup nuts; 1 tsp vanilla

3 cups OATMEAL MIX below

Sprinkle cinnamon sugar on top of each muffin before baking

Bake 15-20 min at 400^o makes 12

 

Oatmeal Mix

3 cups all-purpose or sub half whole wheat flour

3 ½ teaspoons baking powder

1 ½ teaspoons salt

1/3 cup granulated sugar

1 cup brown sugar

1 ½ cups softened butter/coconut oil or vegetable shortening

3 cups rolled oats or 4 C bran

Optional:

3 tsp cinnamon

1 tsp nutmeg

In a large bowl, shift together flour, baking powder, salt, and granulated sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in shortening until evenly distributed.  Stir in oats and mix well.  Put in an airtight container. Store in a cool, dry place.  Use within 12 weeks.  Makes about 9 cups of mix or 3 batches. Can also use 4 C bran in place of oats & add raisins to final mix

Boyle Favorite Pancakes- Garry Boyle

 1 1/2 cup all purpose flour (may sub 1/4 with whole wheat or buckwheat flour)

1/4 cup quick rolled oats

4 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/2-1 tsp salt

4 Tbsp brown, white or Monk fruit sugar

1 1/2-1 3/4 cup buttermilk, milk, or almond milk (may sub 1/2 c with plain yogurt)

1-2 tsp vanilla

1-2 eggs separated

1/4 cup or 4 Tbsp melted butter or coconut oil

Sift dry ingredients. Wisk egg yolk, brown sugar, butter, and buttermilk; fold in to dry ingredients then egg whites. Variations: sprinkle chocolate chips, blueberries, or nuts after pouring batter in skillet or blend in ripe banana or 1 Tbsp of peanut butter. 

* For waffles double oil and half the sugar. 

 

Protein Balls

Chocolate Crackle Cookie

INGREDIENTS

1 box Ghiradelli Double Chocolate Brownie Mix

1/3 cup Vegetable oil 

1 cup All purpose flour 

3 Eggs 

3/4 cup Powdered Sugar 

30

Servings

INSTRUCTIONS

Next

Preheat oven to 350*F

Place brownie mix, flour eggs and oil in medium bowl.

Stir until blended.

Place powdered sugar in separate bowl.

For each cookie scoop 1 rounded tablespoon of dough and place in powdered sugar.

Roll dough gently into balls, coating thoroughly with powdered sugar.

Bake - 11-13 min