I know it's a pain to change your reader and RSS feeds, but make sure you update your subscriptions so you can stay in the So Festive loop. Not to mention, there might just be a giveaway this week (wink wink) to kick-off the new site.
Thank you so much for all of your support, festive ideas, and making it fun to keep this blog going.
*Starting Wednesday, if you come to this site, you will automatically be redirected to the new one. However, don't forget to update your Google Reader, RSS, and other feeds so you can stay in the So Festive loop.
Technically, this soup wasn't an official entry into the Great Soup Search, but we hosted a Fall Soup dinner and this was one of the soups our friends brought. When the night was over, my husband said, "You have to get that recipe." That is saying a lot for my husband to be asking for a soup recipe. So, I got the recipe (thanks Kenzi!) and added it to our favorites list. I like this recipe because although it's not a crockpot soup, it is still relatively quick to make. And most of the ingredients were things we usually have in the house. However, it is different enough from any other soups we have that it adds a nice variety to our meal rotation.
Thai Chicken Noodle Soup Ingredients
1 Tb oil
1 clove garlic, minced
2 skinless, boneless chicken breasts, halved and chopped
1/2 t. tumeric
1/4 t. cayenne
1/2 c. grated creamed coconut (we used 1 can coconut milk)
3 3/4 chicken stock (hot)
2 Tb lemon/lime juice
2 Tb crunchy peanut butter
1 c. thread egg noodles (thin spaghetti) broken into small pieces
1 Tb chopped scallions
1 Tb chopped fresh cilantro (optional)
salt and pepper, shredded coconut, and finely chopped fresh red chili to garnish
Fry garlic in oil 1 min. Add chicken and spices. Stir fry 3-4 min. Slowly pour creamed coconut (or coconut milk) into hot stock until dissolves. Pour over chicken. Add lemon, peanut butter and noodles. Cover and simmer 15 min. Add scallions and cilantro, season to taste. Simmer 5 minutes more.
For garnish: in small, dry skillet, heat coconut and chili 2-3 min. Stir often, until coconut is light brown. Sprinkle over soup individually.
Dreams of summer and camping have been prevalent around here during this extremely cold winter. To crave our appetite for the great outdoors, we made some Indoor S'mores--a favorite treat from my childhood. And we've both concurred that we like these WAY better than actual s'mores.
8 cups Golden Grahams cereal
5 cups mini marshmallows
1 1/2 cup milk chocolate chips
1/4 cup light corn syrup
5 Tbsp. butter
1 tsp. vanilla
1 cup mini marshmallows
Grease a 9x13 pan (if you do bars) or line a cookie sheet with wax paper (if you want individual servings). Put marshmallows, chocolate chips, corn syrup, and butter in a large microwaveable dish. Melt on high for 2 minutes. Stir well. Then microwave in additional 30 second increments until mixture is completely smooth. (Or, you can melt everything in a medium sauce pan on the stove.) Then add vanilla. Pour over cereal and mix well. Stir in additional cup of marshmallows. Pour in pan or scoop individual servings. Let cool 20 minutes before eating.