Festive Cranberry Mule

- 8 cups cranberry juice
- Juice from 3 limes
- Juice from 1 1/2 small grapefruits, plus grapefruit slices for serving
- 9 ounces vodka
- 6 teaspoons fresh grated ginger (optional)
- 12 ounces ginger beer, chilled
- Champagne, chilled, for topping (adjust according to preference)
- Pomegranate arils and sugared rosemary, for serving

Put herbs, citrus slices, rosemary, whole cranberries in a Bundt pan. Fill with Juice mix (cranberry, lime, grapefruit) and freeze.

Once Frozen put ring in punch bowl and add remaining juice, vodka, and ginger beer.

Serve in a copper mug, or festive glass. Top with Champagne and garnish with sugared cranberries and rosemary.

Chicken Pad Thai Cups

 1 Qt size cups with lids / jars?

1.5 chicken breasts, cubed cooked in seasame oil, onion, garlic powder, salt and pepper to taste

Pad Thai noodles, cooked and strainged

shredded carrots

sliced mushrooms

diced purple onions

cilantro

green onions

sliced red bell pepper

Sauce:

2 T rice vinegar

1 t sesame seed oil

water from the noodles

Sriracha

2 garlic cloves minced

salt to taste

lime juice

10-15 shakes of fish sauce

divide the sauce evenly into jars, add noodles, then veggies and chicken.

TOM YUM SOUP WITH SHRIMP

 For 4 Person(s)

STOCK

• 2 Pieces Chicken Wings
• 6 Cups Water

TOM YUM

• 4 Cups of your chicken stock
• 3 Stalks Fresh Lemongrass
• 3 Small Slices Fresh Galangal
• 6 Leaves Fresh Kaffir Lime Leaves Shredded
• 2 Tablespoons Fish Sauce
• 2 Tablespoons Lime Juice
• 5 Whole Fresh Thai Chilli Peppers
• 3 or 4 Fresh Mushrooms
• 1 Tablespoon Prik Pao Roasted Chili in Oil
• 8 Large Shrimp
• Fresh Cilantro for Garnish

METHOD - STOCK

Cut one your 2 chicken wings into 3 pieces using a cleaver. Bring chicken to a rolling boil for about 10 seconds then drain, rinse and refill with fresh cold water and bring to a boil again. Let it boil for a few minutes then  reduce heat to high simmer for at least 30 minutes.  Feel free to add a bit of salt and pepper while it's simmering. Remove the chicken, and what remains is your stock.

METHOD - TOM YUM

Slice galangal into small discs, and slice lemongrass diagonally.  Slice mushooms. Wash your lime leaves and slice each leaf in half. Whack the Thai chilli peppers with a cleaver. Wash the prawns and shell them without removing the tails.

Bring stock broth to a boil. Add lemongrass, galangal, fresh chile, and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. You can adjust flavors by reducing fish sauce & lime juice, to suit your taste. Add prawns. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

A popular variation is to serve tom yum "sai nam kon" which means a spoonful of coconut milk or, many street vendors will add a spoon of evaporated milk. We like tom yum nam kon and enjoy adding tablespoon of our Tom Kha to it.

Note that a popular way to make this dish is with a ready-made tom yum paste or tom yum cubes. ImportFood.com has some options for you. Our Instant Tom Yum Paste, is imported from Thailand and a pretty good product for making tom yum but you'll need to adjust some flavors. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

An alternative to Tom Yum Paste is our Tom Yum Cubes which you can use to make the above soup. These alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular.  

To make your tom yum extra spicy, add Thai Fried Chilli Paste for Tom Yum.

Creamy Turkey Noodle Soup

 

Ingredients

• 4 tablespoons unsalted butter
• 1 medium onion diced (y'all know I don't eat onions so we omit this)
• 2 celery ribs sliced - I used my Pampered Chef Chopper and diced
• 2 carrots sliced - I used my Pampered Chef Chopper and diced
• 2 cloves garlic minced
• 4 tablespoons all-purpose flour
• 1 1/4 teaspoons poultry seasoning - I used Weber Kick-n Chicken and was probably closer to 2 tsp
• 6 cups chicken broth - I used one container of HEB Chicken Broth + 1 tub of Chicken stock + 2 cups of water
• 1 cup half & half - I used Heavy Whipping Cream
• 6 ounces egg noodles
• 12 ounces cooked turkey or chicken, cubed

Instructions

• In a stock pot over medium heat, add butter. Once melted and hot, add onions, carrots, and celery. Cook until vegetables begin to turn brown and onions begin to turn translucent, about 3-4 minutes. Add garlic and cook an additional 30 seconds.
• Add flour and poultry seasoning, stirring to coat vegetables and create a paste. Cook for 1 minute.
• Add chicken broth, half & half, and egg noodles to pot, stirring and scraping bottom of pan to deglaze (if needed). Bring soup to a boil, cover, and reduce heat to low. Cook according to pasta package directions for al dente pasta (for my thin egg noodles, this was 3 minutes).
• Add chicken and stir to combine. Remove from heat. If soup is still thin, allow to set for 5 minutes to allow soup to thicken. Do a taste test, season with salt and pepper if desired, then serve and enjoy.

Notes: This was really tasty and thickened up on its own as we let it sit to cool enough to eat.

Source: www.thetoastykitchen