Authentic Thai Red Curry

  

My husband Scott gave me the challenge of making Thai Red Curry like he had at Thai at Silver Spring. I tried a few different recipes but didn't quite get a "thumbs up." While perusing the web I found a recipe from the Adobe Nido Bed and Breakfast in Albuquerque, New Mexico (now closed) and headed over to the local Thai market to get the ingredients.  Incorporating some suggestions from one of the market employees, Scott says I've got the winner right here!

Since that challenge back in 2012, this recipe has become one of my favorite authentic Thai recipes to cook for family and friends. Pictured below are a few vintage shots of a cooking lesson with my sister-in-law Erica.

Expensive farm table or a cheap sheet of plywood from Home Depot nailed to our old pub table? 

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Thai Red Curry Recipe Card

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Moe's Famous Queso (Copycat Recipe)

After my dad retired from over 40 years of paper mill management, he did a short stint working at Moe's Southwest Grill before he and my mom moved down here to Maryland. After working a shift, he would often bring home Moe's famous queso and heat up their fresh tortilla chips in the microwave. I started craving Moe's queso, this unique white cheese dip packed an addicting heat that I had never had at any other Mexican restaurant. I started searching the web looking for the best copycat recipe and found this Queso Blanco Dip recipe via Seeded at the Table. This is the closest replica I could find to Moe's queso, I think it's right on the money.

Here are my go-to recipes for guacamole and restaurant style salsa.

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Crockpot Chicken Tortilla Soup

Last week I made this tried and true Crockpot Chicken Tortilla Soup for our amazing teachers at Morgan's school. After getting a request for the recipe, I realized I needed to repost this must-have golden nugget. The original 2013 post is below. Enjoy!

With the cold season upon us it's the perfect time to simmer soups and stews in your slow-cooker. Last week I picked up a rotisserie chicken from Costco (you can't beat $4.99 for a whole chicken) and made this delicious Crockpot Chicken Tortilla Soup from Allrecipes. I had never had this type of soup before and quickly realized that I have been missing out. Don't forget a splash of lime juice right before serving as it sends the fresh flavor over the top!

GNG Tip: I replaced the 2 cups water with chicken stock and added a can of black beans (drained). Also, after picking off all of the chicken I placed the carcass in another crockpot with ten cups of water, 2 celery stalks, a carrot, and onion to make homemade chicken stalk to freeze for future use.

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Pumpkin Bread

Every time we go to visit our friend Chris' family in Virginia Beach it's a given that his mom, Barb, has this pumpkin loaf just waiting for us on the stove (as well as her chocolate chip bars, coming soon to GNG). Scott loves this pumpkin bread so much that sometimes I wonder if he really wants to see Chris or just hang out in Barb's kitchen.  He begged me to get the recipe and try it at home... success!

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Pumpkin Bread Recipe Card

Click here for the gluten and lactose free version

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Whole Foods Cracklin' Cauliflower

Whole Foods opened up across the street from our neighborhood. Like, literally, across the street. It has been a long time coming and highly anticipated, so when they finally opened their doors, I went THREE times on the first day! The ever-changing salad bar is our bank account's downfall. Every day at noon it keeps calling my name, taunting me with quick, easy, and healthy options for lunch when I'm hangry.  

I always get a little bit of this, a little bit of that, and a bigger receipt than I had hoped for. So, I decided that I would start making batches of these sides in my own kitchen so that I could enjoy them all week long without the guilt. You can purchase the Whole Foods Market Cookbook on Amazon!

First up, one of my absolute favorites, the Indian inspired Cracklin' Cauliflower! It's so good that I recommend making at least a double batch!

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Cracklin' Cauliflower Recipe Card

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NY Times Seared Brussels Sprouts

One of my favorite things to cook on my cast iron skillet is this simple seared brussels sprouts recipe from the NY Times. Using the cast-iron helps me achieve the charred affect, which is what really brings out the flavor of these brussels sprouts. So if you tend to burn things then this is definitely the recipe for you. These tend to disappear quickly so I make an extra large batch for a quick and healthy side during the week as they store well in the fridge and are easily reheated in the microwave. 

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