What I love is getting invited somewhere where you're asked to bring a dish of some sort, whether it be a salad, casserole, appetizer or dessert. I love it because I know someone will actually enjoy it. Heck, I KNOW I'll enjoy it. There's nothing worse than preparing a nice meal at home and being the only who eats it.
A couple of months back I got invited to a What a CrOcK! party. It was a party where everyone prepared something in their crock pot and then brought it to the party to share with everyone. We printed off our recipe so that each person would have it. (If you click on the link you'll find a few of those crock pot recipes.) I came home with some great recipes for dishes that my family would actually eat and enjoy.
That party got my friend and me thinking that we should have a once a month cooking club. I LoVe cookbooks and recipes. Matter of fact, when asked what I collect, I say cookbooks!
We are getting ready to hold our third party. The first party focused on appetizers. Oh, they were so good! (Again, if you'll click on the word appetizers you'll find some recipes.)
Last month we had a soup party. I was a bit concerned about making a soup, since we really aren't soup eaters. I don't mind having a bowl of soup out some place but I like a little substance when it comes to my meals. So, what's a housewife to do? Well, you consult the blog world! My blog/Facebook friend Marilyn over at My First Six Husbands emailed me with a soup recipe her sister makes. She raved and raved about it. It was definitely going to be something no one else would be making. I mean, how many ways can you prepare taco/tortilla soup!?! I knew there would be plenty of those. The recipe she sent me was for Thai Chicken Coconut Soup. The name alone had me hooked! It was different and I just so happen to love Thai food.
I asked Marilyn if I could share the recipe and she graciously consented. So, here it is:
Thai Chicken Coconut Soup
4 Cups chicken broth
2 Tablespoons fish sauce
1 lb. boneless, skinless chicken breasts
2 Tablespoons brown sugar
salt and pepper
1 Tablespoon vegetable oil
2 Tablespoons grated fresh ginger
3 -4 teaspoons red curry paste (this gives it spice)
1 small head bok choy, greens sliced thin and stalks chopped medium
2 - 14oz. cans light coconut milk
8 oz. sliced white mushrooms
3 Tablespoons fresh lime juice
1/2 Cup fresh cilantro
- Bring broth, fish sauce, and brown sugar to boil. Cover in a large saucepan and set aside.
- Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Heat oil in large dutch oven over medium-high heat until just smoking. Add chicken and cook until lightly browned on both sides, about 5 minutes. Transfer chicken to plate.
- Add ginger, curry paste, and half a teaspoon salt to fat left in dutch oven and cook over medium heat until fragrant, about 1 minute.
- Turn heat to low and stir in hot broth mixture, scraping up any browned bits. Add bok choy stalks and browned chicken. Cook, covered, until chicken is cooked through and no longer pink in the center, about 10 minutes. Remove chicken and set aside.
- Stir in coconut milk and mushrooms, increase heat to medium-high and cook until mushrooms soften slightly, about 5 minutes.
- While soup is simmering, shred chicken into bite-sized pieces. Stir in bok choy greens and cook until wilted, about 1 minute. Turn off heat, stir in shredded chicken and lime juice. Season with salt and pepper to taste.
- Serve over hot rice and then sprinkle with cilantro leaves before serving.
I think this month's theme is 30 minute meals. I better get busy looking through all my cookbooks and decide what I'm going to make. Do you have a good 30 minute meal you'd like to share? I'd love to add it to my collection.
I'm excited about this month's cooking club. Fawn is letting us have it at Soiree. Soiree is French for party. If you are a local you MUST check this place out. It is the perfect place to hold any type of party. So, after we eat our scrumptious food, we get to stay and play. There may or may not be karaoke, dancing and wine. Doesn't it sound fun?! I can't wait!!
I already know what theme I'm going with when it's my turn to host. I'm doing salads. I LOVE salads. I'd be ever so grateful for any of your awesome salad recipes.
If I happen to prepare a recipe you share, I'll be sure to give you credit on the next Cooking Club blog post!
Do you know what makes cooking club fun? Wine... err.. I mean the housewives I get to hang out with while drinking wine. Of course.