Thai Coconut Chicken and Shrimp Soup

Ingredients
2 cups shrimp, fish or clam stock
2 cups water
3 stalks lemongrass, (white part only, pounded)
2-inch piece galangal, sliced
12 kaffir lime leaves, bruised
1-3 tbsp Thai chili paste
½ lb skinless chicken breast, cut into slices
½ lb shrimp, shelled and deveined
6 oz black fungus mushrooms
1 red chili, deseeded, cut into thin strips
2 tbsp fish sauce
1 cup coconut milk
1 large lime, juiced

Instructions

1. Add the stock and water into a pot on high heat. Add the lemongrass, galangal, kaffir lime leaves and chili paste (amount depends on desired heat level) into the broth and bring to a boil. Lower heat and simmer for about 20 minutes.
2. Add the chicken, shrimp, mushroom and red chili. When the chicken and shrimp are cooked, add fish sauce, coconut milk and lime juice. Stir to combine well. Turn off heat and serve immediately.

Lambchops with Mint Chutney

This is my mom’s favorite: grilled lamb chops over mint sauce/chutney.

Ingredients
12 pieces medium size lamb chops
2 tsp cumin
1 tsp coriander
½ tsp turmeric
½ salt (or salt to taste)
2 tbsp lemon juice
1 tsp Garam masala
2 tbsp olive oil
½ tsp cayenne powder
1 tbsp ginger-garlic paste*
Black pepper to taste

Directions
1. In a bowl add salt, cumin, coriander, turmeric, lemon juice, garam masala, cayenne, black pepper, ginger garlic paste and olive oil and mix to a paste.
2. Rub the paste evenly to lamb chops.
3. Marinate it overnight for more flavor.
4. Before cooking, let the lamb chops sit at room temp for about 30 minutes.
5. Grill over medium heat.
6. Cook the lamb chops as you prefer. Cook to an internal temperature of 140°F (63°C) for medium well.

Mint sauce/chutney
1 batch of fresh mint
1 tomato
¼ of 1 medium size red onion
½ clove of garlic
½ tsp salt
½ tsp cayenne
1 tbsp lemon juice
1 tbsp olive oil

Instructions
Blend all the ingredients in a blender until you reach a smooth sauce like consistency.

* - make paste from 1 inch of ginger pealed and grated, and 8 garlic cloves grated.

Source - @flavorsnlife on Instagram.

Beef Short Ribs in Red Wine

If you are looking for a meal for an intimate gathering this holiday season look no further. This beef short ribs are slow cooked winter escape. Recipe below.

Ingredients
6-7 beef short ribs
Salt and pepper to taste
1 cup red wine
2 cups beef broth
2 tomatoes diced
1 large onion diced
Thyme and rosemary sprigs
2 tbsp tomato paste
8 garlic cloves

Directions

• 1. Sprinkle the beef with salt and pepper
• 2. Sear all the sides of short ribs
• 3. Use the tongs to remove the ribs once all the sides are brown.
• 4. In the same pan, sauté onion, tomatoes, salt, pepper, red wine, beef broth. Once it comes to boil add the seared beef short ribs.
• 5. Place the Dutch oven in a preheated oven 325°F.
• 6. Bake it in the oven for 2 ½-3 hours.

Source - @flavorsnlife on Instagram.

Ginger Shrimp with Coconut Milk

This is a perfect fall dish, comforting and warm. This is creamy ginger shrimp with coconut milk. You can serve with rice or bread. Perfect combo for a rainy fall day.

SHRIMP MARINATE
1 lb jumbo shrimp
½ tbsp freshly grated ginger and garlic
Salt and pepper to taste
¼ tsp cayenne

CURRY
1 medium red onion diced
2 tomatoes diced
½ tsp tomato paste
¼ tsp cayenne
½ tsp paprika
½ tsp cumin powder
¼ tsp turmeric powder
Salt and pepper to taste
½ tbsp grated ginger and garlic
1 can coconut milk
Cilantro and red pepper flakes for garnish.

Directions

1. Marinate the shrimp for a minimum of 30 minutes.
2. Sauté onion in a pan. Once the onion is translucent add ginger and garlic paste and all the spices.
3. Once all the spices are blended together, add tomatoes and the can of coconut milk.
4. Stir and reduce until a creamy consistency is achieved.
5. Add the marinated shrimp into the pan and cook for about 5-10 minutes.
6. Sprinkle with cilantro and red pepper flakes and serve.

Source - @flavorsnlife on Instagram.

Creamy Tuscan Garlic Chicken

A creamy and comforting chicken dinner that cooks in one skillet.

Yield: 4 servings   |   Prep Time: 10 mins   |   Cook Time: 30 mins

Ingredients

CHICKEN MARINATE
4 boneless skinless chicken breasts, sliced horizontally
2 tsp garlic powder
2 tsp paprika
Salt & pepper, to taste
2 tbsp olive oil

CREAMY GARLIC SAUCE
2 tbsp butter or olive oil
1 small onion, finely chopped
4-6 cloves garlic, minced
6 cups baby spinach (200gm, 7oz)
½ lb mushrooms, sliced
½ tsp crushed red pepper flakes
¼ tsp cayenne pepper
1 tsp paprika
2 tsp dry parsley
Salt & pepper, to taste
2 tsp tomato paste
¼ cup sun dried tomatoes, sliced
2 cups heavy cream
¼-½ cup freshly grated Parmesan cheese
Fresh parsley (optional)

Instructions

• Mix all ingredients for the chicken and marinate.
• Cook 2 pieces at a time of the chicken breasts in an air fryer at 390°F for 7-10 minutes (until internal temperature reaches 165°F degrees). Bake in an oven or fry in a pan if you do not have an air fryer.
• In a pan over medium heat add butter/oil and saute onions until translucent. Add the mushrooms and cook until tender, then stir in garlic and cook until fragrant. Add sun dried tomato, tomato paste and the spices.
• Stir in the heavy cream and Parmesan cheese and bring mixture to a simmer. Reduce heat to low and simmer until the sauce is slightly reduced.
• Add the spinach and let simmer for about 5 to 7 minutes covered (or until the spinach is wilted).
• Return chicken to skillet and cook until heated through (about 5 to 7 minutes).
• Garnish with parsley and serve immediately with your favorite side dishes.

Source - @flavorsnlife on Instagram.

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