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This Tom Kha Gai soup is SUPER easy and loaded with great flavors and textures such as tangy lime, creamy coconut, spicy cayenne, and tender chicken!

Tom Kha Gai Soup

chicken breasts*

vegetable oil

coconut milk

chicken broth

(4 oz) white mushrooms (sliced)

(1 inch) piece ginger (peeled and halved)

fish sauce

lime juice

cayenne pepper (or more to taste)

lemongrass

green onion (for garnish)

cilantro (for garnish)

Cut chicken into chunks. Heat pan over medium heat. Add in oil and chicken and sauté for to 2 to 3 minutes. Salt slightly. The chicken won’t be cooked through, it’ll continue to cook in the soup later on.

In a pot, bring coconut milk and chicken broth to a barely simmer over medium heat. Whisk to break up milk.

Add in the chicken, mushrooms, ginger, fish sauce, lime juice, cayenne powder and lemon grass. Simmer until the chicken is done and the mushrooms are tender, 10 to 15 minutes. You may need to lower heat.

Sprinkle with green onion and fresh cilantro and serve steaming hot. I also love serving this over steamed brown rice!

Here's what you need: bananas, peanut butter, vanilla

Peanut Butter Banana Ice Cream Recipe by Tasty

bananas

peanut butter

vanilla

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Slice up your bananas into 1-inch (2 cm) slices.

Spread on parchment paper on a baking sheet and freeze slices for 2 hours.

Blend frozen slices in a powerful blender until it reaches a smooth consistency.

Transfer to a small bowl or container and freeze for one hour, or until ready to serve.

https://vid.tasty.co/output/14770/mp4_640x640/1479239773

Delicious cabbage soup recipe for the wonder soup diet plan. Full of vegetable and proven to help you lose weight.

7-Day Diet Weight Loss Soup (Wonder Soup)

cabbage (chopped)

celery (diced)

onion

carrots (diced)

green bell pepper (diced)

garlic (minced)

basil (oregano, garlic diced tomatoes)

oregano

basil

red pepper flakes

black pepper

salt (optional)

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Add celery, onions, bell peppers, and carrots.

Saute until slightly tender.

Stir in garlic and cook until fragrant.

Pour in chicken broth.

Stir in tomatoes and cabbage.

Bring to a boil and then reduce heat to a simmer.

Cook until cabbage is tender.

Stir in oregano, basil, red pepper flakes, black pepper and salt (if using)

Taste broth and adjust seasoning if needed.

Serve and enjoy!

https://www.youtube.com/watch?v=dNlv99op5g4

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The 7 day diet, love it or hate it? Cabbage soup is a part of many different diet plans and has a zillion different names.  I use it with the 7 day diet. I've been loving it so far and this diet never fails to give me my 10 pound weight loss in 7 days. One thing I love about this Wonder Soup is that you can eat as much of it as you like. I'm all for a diet that lets me eat like a field beast whenever I want to.

Wanna do the 7 day diet? Just click on the link above to visit my blog for more info! 

OH LET ME JUST SAY.....I am not affiliate with this diet or program. I simply tried and liked the result. It may or may not work for you.  Always consult your doctor before changing your diet. I am not responsible if your ass fall over like Ceily when Shug Avery left while trying this diet.

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10 lbs in 1 week Cabbage Soup Diet Recipe AKA Wonder Soup

Roasted {Brined} Turkey and Gravy

canola oil

Neck and giblets from turkey

butter

flour

Pan drippings from roasted turkey (about

chicken/turkey/vegetable stock

Salt and pepper

red apple, sliced (no need to core or peel)

onion, sliced

cinnamon

water

rosemary

sage

Canola oil

salt

brown sugar

vegetable stock

black peppercorns

allspice berries

ginger

heavily iced water

turkey

About 4-5 days before roasting, take the turkey...

About 4-5 days before roasting, take the turkey out of the freezer (if using a fresh turkey, you can omit this step and just keep the turkey refrigerated), and place it in a 9X13-inch pan or larger to catch any raw turkey juices and place the pan in the refrigerator to thaw.

1-2 days before roasting, combine the vegetable stock,...

1-2 days before roasting, combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate until ready to use.

The night before roasting, combine the brine, water...

The night before roasting, combine the brine, water and ice in a large bucket (5-gallon or larger). Remove the innards from the turkey and place the thawed turkey breast side down in the brine. The turkey should be fully submerged in the liquid and ice. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in a cool area for 8 to 16 hours. Because I live in a cold climate, I usually stick my brining turkey on the back porch or in the garage, after I have made sure it will be cool enough to keep the turkey safe from high, warmer temperatures.

Move an oven rack to the lowest position...

Move an oven rack to the lowest position and preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on a roasting rack inside...

Place the bird on a roasting rack inside a half sheet pan or roasting pan and pat dry with paper towels. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey on lowest level of the...

Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Reduce the oven temperature to 350 degrees and continue to roast for another 1 1/2 to 2 hours, until the internal temperature of the turkey is 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

For the gravy: In a medium saucepan, heat...

For the gravy: In a medium saucepan, heat the oil over medium heat until shimmering. Brown the turkey neck and giblets in the oil, turning every few minutes, until they are well browned and there are little browned bits stuck to the bottom of the pot. Remove the giblets and neck and discard. Reduce the heat to medium-low and add the butter to the pot and let it melt, stirring and scraping up the browned bits on the bottom of the pan. Add the flour and pan drippings (separate the fat from the pan drippings before adding or else the gravy will be too greasy) and stir to combine. Cook over medium-low or medium heat, stirring constantly, for 1-2 minutes, until the butter/flour mixture is golden. Slowly whisk in the broth and cook over medium heat, stirring or whisking often, for about 10-15 minutes until the gravy has thickened and is bubbly and hot. Season with salt and pepper.

Butter and Garlic Shrimp Penne

garlic cloves, minced (about 5 teaspoons)

garlic cloves, smashed

shrimp

olive oil

Salt

penne pasta

all-purpose flour

clam juice (you can find this by the tuna, usually)

parsley

lemon juice

In a medium bowl, toss the shrimp with...

In a medium bowl, toss the shrimp with 2 teaspoons of the minced garlic, 1 tablespoon of the olive oil, and 1/4 teaspoon salt. Let the shrimp stand in this mixture for 20 minutes at room temperature while you prepare the other ingredients.

In a large nonstick skillet, heat the rest...

In a large nonstick skillet, heat the rest of the oil (2 tablespoons) over medium-low heat and add the smashed garlic cloves. Stir the mixture now and then to prevent the garlic burning and cook until the garlic is light and golden, about 5 minutes. Remove the skillet from the heat and use a slotted spoon to take out the garlic, leaving as much oil as you can in the skillet. Throw the garlic away and set the skillet aside.

In a large pot, bring at least 4...

In a large pot, bring at least 4 quarts of water to a boil. Add 1 tablespoon of salt once the water comes to a boil and add the pasta. Cook until the pasta is tender (look at the package directions as each brand of pasta can differ). Drain the pasta, reserving 1/4 cup of the cooking water in a small bowl. Once drained, throw the pasta back into the pot.

While the pasta is boiling, return the skillet...

While the pasta is boiling, return the skillet with the oil to medium heat and add the shrimp with the marinade to the skillet, making sure the shrimp is in a single layer. Cook the shrimp, without stirring or moving them, until the oil starts to gently bubble, about 1 to 2 minutes. Now you can start stirring the shrimp and continuing to cook until the shrimp is just cooked through, about 1-2 minutes. It will cook fast so be careful not to overcook or the shrimp will turn tough.

Using a slotted spoon, transfer the shrimp to...

Using a slotted spoon, transfer the shrimp to a medium bowl. Add the remaining 3 teaspoon minced garlic and the red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the flour and stirring constantly, cook the mixture for 1 minute. Whisk in the chicken broth and cook, whisking constantly, for 1-2 minutes, until the clumps of flour incorporate and become smooth. Whisk in the clam juice and parsley and cook until the mixture begins to thicken 2-3 minutes. Take the skillet off the heat and whisk in the butter and lemon juice. Add the shrimp and sauce to the pasta, adjusting the consistency with the pasta water if it is too dry (I didn’t need to add any pasta water to mine). Serve immediately.

Fresh Cranberry Chutney

cranberries

raisins cranberries

white sugar

ginger root

cloves

Granny Smith apple, peeled and cored

celery

In a medium saucepan, combine the cranberries, raisins,...

In a medium saucepan, combine the cranberries, raisins, white sugar, brown sugar, cinnamon, ginger, cloves and water. Bring to a boil over medium-high heat, then reduce the heat and simmer over low heat until the berries start to pop, about 5-7 minutes.

Add the onion, apple, and celery; continue to...

Add the onion, apple, and celery; continue to cook, stirring occasionally until the mixture begins to thicken, 5-10 more minutes. Transfer to a container and cool slightly. Refrigerate overnight to allow flavors to meld.

Tender crisp green beans with an easy homemade mushroom sauce and cheddar makes the perfect side for any meal!

Fresh Green Bean Casserole

green beans

red pepper (diced)

parmesan cheese (shredded)

cheddar cheese (shredded, divided)

onion (finely diced)

mushrooms (about 4-5 mushrooms, finely chopped)

salt and pepper

heavy cream

milk

soy sauce

butter (melted)

breadcrumbs

cheddar cheese

Preheat oven to 350°F.

Bring a large pot of water to boil. Cook green beans for 6-7 minutes or until tender. Drain well.

Cook onion and mushrooms in butter until tender and onion is translucent, about 5-6 minutes. Stir in flour, salt and pepper. Cook 2 minutes more.&nbsp;

Add milk and cream whisking until thick and bubbly. Remove from heat and stir in soy sauce. Taste and add salt &amp; pepper if needed.

Combine green beans, red pepper, cheddar cheese, and parmesan cheese.  Toss with mushroom sauce and place in a 2 qt casserole dish.

Combine topping ingredients and set aside.&nbsp;

Bake for 20 minutes. Stir and sprinkle with topping. Bake an additional 10-15 minutes or until bubbly and topping is browned.

Here's what you need: gammon joint, onions, pineapple juice, dijon mustard, pineapple juice, maple syrup, cloves

Pineapple Maple Glazed Ham Recipe by Tasty

¾ lb gammon joint

onions, quartered

pineapple juice

dijon mustard

maple syrup

Place the gammon joint in a large pot and add the onions and pineapple juice. Bring to a boil over high heat.

Once boiling, reduce the heat to medium, cover, and simmer for 70 minutes. (Gammon joints need to cook for 40 minutes per kilo (2 ¼ lbs), so if you are using a smaller or large gammon joint, adjust the cooking time accordingly.)

Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.

Make the glaze: in a small pan over a medium heat, combine the Dijon mustard, pineapple juice, and maple syrup and bring to a boil. Cook for 10 minutes, or until slightly reduced and glossy.

Carefully remove the skin from the gammon joint, using a small paring knife to help ease the fat away from the skin. Be sure to leave a small layer of fat on top of the gammon.

Score the fat in a diamond pattern and push a clove into each cross section.

Liberally brush the gammon joint with the glaze, making sure to reserve at least half of the glaze.

Roast the gammon joint for 40 minutes, glazing again halfway through.

https://vid.tasty.co/output/55873/mp4_640x640/1507824618

Roast Pork Tenderloin with Asian Glaze

Asian sesame oil

garlic cloves, finely minced

hot red pepper flakes

pork tenderloins, trimmed of excess fat and any thin silver skin

scallion

Preheat the oven to 400 degrees. Line a...

Preheat the oven to 400 degrees. Line a small roasting pan (or use a 9X13-inch baking dish) with foil and lightly oil the foil. This is important because the glaze has a high sugar content and will scorch during roasting.

Meanwhile, combine 2 tablespoons soy sauce, 2 tablespoons...

Meanwhile, combine 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1/2 tablespoon ginger, 2 teaspoons sesame oil, 2 minced garlic cloves, and 1/4 teaspoon red pepper in a self-sealing plastic bag and mix to dissolve the sugar. Add the pork tenderloins and close the bag. Toss the meat in the bag to coat it with the marinade. Marinade for at least 30 minutes or up to 3 hours.

Remove the pork tenderloins from the marinade and...

Remove the pork tenderloins from the marinade and place in the roasting pan. Drizzle about half of the marinade over the pork. Discard the remaining marinade. Roast for 15 minutes. Baste the pork with the marinade in the roasting pan. Continue roasting until an instant-read thermometer reads 150-155, about 25 minutes more. The marinade will eventually thicken and scorch, but the foil will protect the pan, so don’t worry. Transfer the pork to a cutting board and let stand for 5 minutes.

While the pork is resting, bring the remaining...

While the pork is resting, bring the remaining 1 tablespoon soy sauce, 1 tablespoon brown sugar, 1/2 tablespoon ginger, 1 teaspoon sesame oil, 1 minced garlic clove and 1/4 teaspoon red pepper to a boil over high heat in a small saucepan.

Cut the roast pork crosswise on a slight...

Cut the roast pork crosswise on a slight diagonal into thin slices and arrange the overlapping slices on a platter. Drizzle the hot marinade over the pork, sprinkle with the scallion, and serve immediately.

Long summer days call for a speedy dinner. Caramelised pork and crunchy noodles, with a big hit of lime and chilli, make this a winner.

Sticky pork and crispy noodle salad

peanut oil

onion,

pork mince

garlic cloves, crushed

tbs ginger

(60 milliliters) char siu sauce

tsp Chinese five spice powder

(80 milliliters) Chinese rice wine (shaohsing)

packet Chang’s fried noodles

Chopped long red chilli, toasted

coriander

chives and lime cheeks,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853635662001&=domain=del

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