Chicken Curry Soup

A new take on chicken soup - Thai Green Curry.  It's very easy and tastes great!

Chicken breast, cooked and cubed
Mixed Vegetables, steamed
Thai Green Curry Paste (1 - 2 tablespoons)
Oil
Chicken stock
Cream or Coconut Milk
Optional: scallions, cilantro, jalapeno peppers

In a large saucepan, mix the curry paste in the oil to dissolve.  Add chicken, stock, vegetables and simmer until heated through.  Mix in cream or coconut milk.

Brunch

I love brunch, especially something nice and warm on a cold day.  This was easy with leftover roasted vegetables, poached egg and quick hollandaise sauce or country gravy, whatever you have on hand.

Light Summer Lunch

Today was one of those days that I wasn't in the mood to cook and really wanted something light.  So leftover shrimp and Thai cabbage slaw was the perfect solution - quick, easy and delicious!

Sweet Shandy

On a recent trip to Spain I saw someone order a gorgeous frothy drink and found out it was Shandy.  I've had the bottled version a few times in the US but never a hand mixed draft beer with sweet lemonade, it was so delicious and refreshing, nothing like what I had before.

A few years ago I tried a Coronarita - it was a large frozen margarita with a mini bottle of corona stuck in the top, the beer mixes in as you drink the margarita.  It was fantastic and rapidly became one of my favorite drinks.  Honestly, I never knew you could mix beer with so many other things.

So, after I got back from my trip I was on a mission to start making these drinks at home and have found so many wonderful variations.  I like using light beer and make my juice mix from scratch (simple syrup, fruit juice, water) but you can use any products that you like.  Here are my favorites so far.  Salud!

Limeade (tastes like a Coronarita), Lemonade, Lemon/Lime, Ginger/Lemon, Strawberry/Lime

Simple Spring Dinner

Prosciutto - Asparagus - Egg

 

Steam or roast fresh asparagus spears

Pan Fry or Bake Prosciutto until crisp

Hard Boiled Egg
Drizzle with Lemon Vinaigrette

 

Sunday Supper - Boiled Ham (Bacon) and Cabbage

My mom and grandmother used to make a hearty supper in the winter that I always loved.  It was a nice piece of ham, boiled with lots of good root vegetables and then smothered with a thick country gravy.  I hadn't had it for many years, when on one of my first trips to Ireland I discovered it was a very popular dish that was served at the Sunday Carvery.  Now making it always reminds me of when I was a girl having dinner with my family on a cold night.  Enjoy!

Boiled Ham and Cabbage

2 - 3 lbs Smoked Ham or Ham Steak  
1 large onion, peeled and quartered 
4 carrots, peeled and sliced
6-8 small potatoes (Red or Yukon gold) 
1 head green cabbage quartered          

Place Ham, onion, carrots and potatoes in large pot with cold water.  Cover and bring to a boil.  Reduce heat and simmer until vegetables are almost tender.  Add cabbage and simmer additional 15 - 20 minutes until all vegetables are tender.  Drain and serve hot with milk gravy.

Milk Gravy/Parsley Sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
Parsley, fresh or dried if desired
Salt and Pepper to taste

Melt butter in a small saucepan, stir in flour until mixed.  Add milk and simmer until thickened.  Add parsley, salt and pepper.