Coconut Curry Chicken and Rice Soup

A few days ago, I was sitting eating my lunch and thinking about dinner. This isn't a weird thing, as I am often thinking about my next meal while I'm already eating. It's a normal and healthy relationship I have with food, and I hope you do it too.

During this lunchtime dinner brainstorming session, I realized I had a couple of cravings. One craving was for curry - a rich, spicy stir-fry with red curry paste and coconut milk cascading over a bed of rice. I think I get this craving from time to time because we live near a really great Indian restaurant and I often get whiffs of delicious food walking through the neighborhood with my pup. Anyway...craving number two was a craving for a warm, steamy bowl of soup! Chicken soup, in particular, because the Boston winter seems to finally be creeping around the corner and snow flurries are becoming fairly regular around here and surely the only way to stay warm was with a big pot of chicken and rice soup.

All of this back and forth of what to eat for dinner that night actually, and probably not surprisingly, led to a pretty happy meal that was the best of both worlds. This recipe for Coconut Curry Chicken and Rice Soup is just what we need to keep us satisfied. The flavors are complex and exciting, which makes this a chicken soup worth remembering!

To amp up the curry flavor, this soup has two sources of that wonderful spicy, smokey, earthy taste - curry powder and red curry paste. Both are very easy to find in grocery stores with larger Asian offerings. The spice is intensified because, before adding chicken broth and coconut milk to our stock pot, we saute the curries and a small can of tomato sauce with our chicken and vegetables. You will immediately get a whiff of the wonderful flavors that will take over every bite of this soup!

Grab your favorite cuddle buddy, a big blanket, and a hearty helping of this soup - winter's got nothing on us!

Mom's Beef Chili

It seems like every recipe I post from my mom becomes incredibly popular on Gas Stove Girl. I have a feeling this one here will be no different.

Previously from my mother's kitchen that you have loved: Lentil Soup, Baked Macaroni and Cheese.

Currently from my mother's kitchen you will soon love: Beef Chili.

My Mom's Chili is the number one chili in my heart. There is something about it that is better than some other chilis I have consumed. Our family does not really enjoy very spicy foods nor do most of us like beans (I actually like beans, but I digress).

This chili starts out as all good chilis should: with lots of ground beef, a diced onion, and a red bell pepper. A bunch of spices get added to the mix--essential spices--such as chili powder, cumin, oregano, basil, a pinch of sugar, and some salt. Just add diced tomatoes, tomato sauce, tomato paste and some Frank's Red Hot and BAM! Chili is served.

At my house, we've always enjoyed chili over rice, topped with lots of shredded cheddar cheese. This time around, I sliced up crispy Italian bread for dunking (and still topped it with plenty of cheddar!) Enjoy this chili in whatever way your heart desires! Perhaps some chili cheese fries just in time for the Super Bowl? JUST SAYIN'

Spicy Taco Layer Dip

I love this time of year. When summertime rolls around that means it's just the right time for backyard barbeques and cookouts.

I also happen to love the food that comes along with cook-outs. Grilled chicken, juicy burgers, crispy hot dogs, creamy pasta and potato salads. All American good food.

This Spicy Taco Layer Dip is the perfect dip for a backyard barbeque. The warm, creamy layers blend together with just the right amount of heat for an extra kick. Spicy taco seasoning and medium heat salsa give this dip some extra oomph. Melted shredded chedder on top along with rich cream cheese on the bottom tempers that heat for a well balanced dip. Serve alongside your favorite tortilla chips and celery sticks.

Oh, by the way. If you're looking for something that is quick and simple to bring to your Memorial Day barbeques this weekend, I'd say this dip has you covered. Prep time is less than 15 minutes, and after just a few minutes under the broiler it's ready to be served.

And I guarantee your fellow party-goers will be coming back for seconds and thirds and fourths.

The layers are quite simple. It all starts with softened cream cheese in a deep, round or oval baking dish or casserole dish. I actually used the 1/3 less fat variety of the cream cheese, because why not save a few calories here and there?

On top of the cream cheese goes refried beans. The beans don't really add much in the way of taste, but this layer is a good filler and stretches the dip even further. They are creamy and tender, and the perfect partner to the cream cheese.

A pound of ground meat (I used ground turkey, because that's what I had on hand) gets browned and crumbled with 1 medium onion. A package of taco seasoning and a touch of water go in to create that amazing juicy taco meat we all know and love. Don't deny it, there's no reason to.

Taco meat on top of beans.

A jar of salsa on top of taco meat. I used medium, but if you're a crazy hot and spicy lover, you can bump it up to hot salsa.

Shredded cheddar cheese on top.

The dip goes into a hot oven for just about 10 minutes, until the cheese is melted and just starting to brown and the layers are heated through. The salsa will loosen up a little bit, but after it sits for a few minutes, it gets absorbed by the meat and beans for carefree dipping.

That's all it takes for a delicious, gooey taco dip. Garnish the top with chopped fresh chives, chopped tomatoes, or black olives if your heart so desires. I hope you and your friends can enjoy this dip all summer long!