Berry Salad

Berry Good Berry Salad

Ingredients:

• 1 package cool whip
• 2 cups vanilla yogurt
• 1 large box instant vanilla pudding mix
• 2-3 bags frozen berries (do not use strawberries, they get mushy)

Directions:

1. Combine yogurt and pudding powder. Mix well. Fold in cool whip and berries. Let sit for 30-40 minutes to allow berries to thaw.

This simple, delicious dish is always a hit with my family, especially around the holidays! It is one of my Taylor's favorites. 

Thai Drunken Noodles

Thai Drunken Noodles
Prep time: 10 min     Cook time: 6 min

Ingredients:

Noodles

• 12 oz dried rice noodles, wide

Stir Fry

• 2 tbsp oil (peanut, vegetable, or canola)
• 6 cloves of garlic, minced
• 3 birds eye chili or Thai chillies, deseeded, very finely chopped
• 1 onion, sliced
• 1 lb chicken breast, cut into bite size pieces
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 2 green onions, sliced
• 2 cup Thai Holy Basil leaves

Sauce

• 6 tbsp oyster sauce
• 2 tbsp fish sauce
• 3 tbsp light soy sauce
• 3 tbsp dark soy sauce
• 1 tbsp sugar
• 2 tbsp water

Instructions:

1. Prepare noodles per packet instructions.

2. Mix sauce in a small bowl.

3. Heat oil in wok or large heavy based skillet over high heat.

4. Add garlic and chili and cook for 10 seconds. Don't inhale - the chili will make you cough!

5. Add onion, cook for 1 minute.

6. Add chicken and fish sauce, and fry until cooked, around 2 minutes. 

7. Add green onion, noodles, and sauce and cook for 1 minute until the sauce covers noodles.

8. Remove from heat and toss with the basil. 

**Make sure you have all the ingredients ready to toss into the wok, things happen quickly!

Egg Drop Soup

Egg Drop Soup

Ingredients:

• 3 cups chicken broth
• 1/2 tsp salt
• 2 tbs cold water
• 1 tbs cornstarch
• 2 eggs slightly beaten
• 1 green onion, with tops, finely chopped

Directions:

1. Bring chicken broth to a boil in a soup pot.

2. Add 1/2 tsp of salt and mix.

3. Combine water and cornstarch; stir into boiling broth.

4. Stir a small amount of hot broth into slightly beaten eggs. Add egg mixture into hot broth slowly, stirring the whole time. Cook until clear and slightly thickened, stirring constantly.

5. Garish with green onion. 

Dress this simple dish up by adding some other favorites, like chicken or corn. This is my Sydney's favorite!

Chicken Tikka Masala (Crockpot)

Chicken Tikka Masala
Prep time: 15 min    Cook time: 8 hours    

Ingredients:

• about 3-4 boneless, skinless chicken breasts (about 2 lbs) - cut into 1.5" cubes 
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 1 (29 oz.) can of crushed tomatoes
• 1 1/2 cups plain yogurt 
• 2 tbsp olive oil
• 2 tbsp Garam masala
• 1 tsp tumeric powder 
• 1 tbsp cumin
• 1/2 tbsp paprika
• 2 tsp salt to taste 
• 3/4 tsp fresh ground pepper
• 1-3 tsp cayenne pepper (depending on your heat preference)
• 2 bay leaves 
• 1 cup heavy cream
• 3 tbsp cornstarch 
• lemon juice squeezed from one small lemon 
• Chopped cilantro, for topping 

Directions:
1. Salt and pepper chicken breasts, sear the chicken in olive oil (separate oil from the ingredients listed), then cut into pieces. 
2. Place chicken, onion, garlic, ginger, tomatoes, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, ground black pepper, and cayenne pepper in a large bowl. With a spatula, stir to combine everything and make sure chicken is coated well. 
3. Gently place the mixture in the crockpot and add the bay leaves on top. 
4. Cover and cook for 8 hours on low (or 4 hours on high).
5. When done, in a medium bowl, whisk together heavy cream and cornstarch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze the lemon over the mixture, and stir to incorporate. 
6. Serve hot over a bed of white (or brown) rice. 
   You might want to buy some Nan bread and brush butter garlic over the top and bottom and heat it on a griddle. We like it this way too. So yummy!