Marry Me Chicken Soup

 Made this today for Soup Sunday and it was delicious!!

Marry Me Chicken Soup

By Salt and Lavender

• ▢ 1 tablespoon olive oil
• ▢ 1 tablespoon butter
• ▢ 1 medium onion chopped
• ▢ 4 cloves garlic minced
• ▢ 2 tablespoons tomato paste I use double concentrated
• ▢ 1/2 cup sun-dried tomatoes see note
• ▢ 1/2 teaspoon Italian seasoning
• ▢ 1/2 teaspoon dried oregano
• ▢ 1/2 teaspoon crushed red pepper flakesoptional
• ▢ 1/2 cup dry white wine
• ▢ 4 cups chicken broth
• ▢ 2 cups cooked/rotisserie chicken
• ▢ 1.5 cups uncooked rotini or fusilli pasta
• ▢ 1 cup heavy/whipping cream
• ▢ 1/2 cup freshly grated parmesan cheeseplus more, for serving
• ▢ 2-3 cups (packed) fresh baby spinach
• ▢ 1/2 cup (loosely packed) fresh basil torn/sliced 
• ▢ Salt & pepper to taste

Instructions 

• Add the oil, butter, and onion, to a soup pot/Dutch oven over medium-high heat. Sauté for 5 minutes, stirring occasionally.
• Add the garlic, tomato paste, sun-dried tomatoes, Italian seasoning, oregano, and crushed red pepper flakes to the pot and cook for about a minute.
• Add in the wine and let it bubble for 1-2 minutes, stirring to incorporate the tomato paste mixture.
• Add in the chicken broth and increase the heat to high. Once the soup is boiling, add the pasta, then reduce the heat and simmer (covered, with the lid slightly open) for 10 minutes. Stir it every few minutes to ensure the pasta isn't sticking to the bottom of the pot.
• Stir in the cream and chicken and cook for another 4-5 minutes or until the pasta is tender and the chicken has warmed through.
• Turn the burner off and stir in the parmesan, spinach, and basil. Season with salt & pepper if needed. Give it a good stir and serve once the spinach has wilted. Top bowls with more freshly grated (or shaved) parmesan.
  
  

  Notes

  • I drain the oil from the sun-dried tomatoes and loosely pack them in the measuring cup. If they’re not already chopped, it’s a good idea to chop them into small pieces.
  • Serves 4-6 depending on portion size/what else you serve it with.

Perfect Chocolate Chip Cookie

 Chocolate Chip Cookies

A lady in my ward brought these to church and they were so good! 

1/2 c brown sugar

1 c sugar

2 sticks of butter (half melted)

Cream together

ADD 

2 eggs

2tsp of vanilla

Mix until just combined.

ADD

3 c flour

1tsp baking soda

1/2 tsp salt

2 c chocolate chips

scoop onto cookie sheet and chill in fridge for 20 min

Bake at 350' for 8-10 min. The cookies will be pale and look way too soft. Let them sit and cool, they will end up soft and still hold form! 

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
• ▢1 small shallot, chopped
• ▢1/2 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
• 1 small shallot, chopped
• 1/ Tbl ginger, chopped
• ▢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!