This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BibigoKoreanFlavor #CollectiveBias
Spicy Coconut Wonton Soup – delicious 15 minute soup! Spicy coconut broth with wontons, mushrooms, and snow peas!
Important life update: I’m into brothy soups now.
I, for my entire life, have been a thick soup person.
You know, a squash soup. Or a chicken and rice soup. Or even a broccoli cheddar.
I didn’t like anything brothy.
And then I became obsessed with pho a few years ago and it was my gateway to other spicy brothy soups and now I literally drink bone broth with a ton of sriracha from a coffee mug every morning of my life.
I didn’t think this post was going to happen this week.
Months ago I started complaining that my oven temp was off because all my cookies were turning out flat and I almost had a full on breakdown a few weeks ago when boyfriend asked for cookies for a work thing and both batches came out flat and I had to send them anyway because he didn’t tell me until the night before.
Not that I’m still upset about it or anything.
So yeah, it finally stopped working this week. And I, of course, didn’t realize it until after I thought it had been preheating for 20 minutes and was about to put 2 sheets of veggies in for dinner.
Anyway, the guy came out the next day and got it heating up again but now the whole house smells like gas when I turn it on and maybe I just won’t bake anything else until I move out of here. Click for the full recipe
Heeeeey guys! Happy New Year! Hope you had a safe and fabulous weekend and are ready to get to work on those 2017 resolutions.
First, I wanted to say thanks to you guys for sticking around all these years. I appreciate every comment, every email, every single time you click on my site. I love you guys.
Anyway, I skipped the whole year in review post this year because this last year was somehow the best and worst year of my life and my blog was a total mess because of it. My highs were really high and my lows were really, really, really low and honestly, I don’t even know how I managed to blog most of the time.
I’m going into 2017 knowing it’ll be probably the hardest year of my life but also knowing that things will look a lot better on the other side of this mess.
This shop has been compensated by #CollectiveBias, Inc. and its advertiser. All opinions are mine alone.
I thought after Halloween I was going to have those post-holiday blues but guess what guys! The promise of Thanksgiving food in the near future has me so excited! So excited that while I was at Walmart buying ingredients for this recipe, I also bought all kinds of fun turkey themed paper plates, a turkey tablecloth to color on, and some turkey napkins.
Then when the husky ate all the turkey napkins, I happily went back for more napkins and more turkey-themed stuff to put on my table. I’m officially really, really excited to #TasteTheSeason.
(Why does she eat napkins? Someone tell me.)
I figured it was time to start sharing some Thanksgiving appropriate food so I picked up some Philadelphia Cream Cheese, Kraft Mayo, and Kraft Parmesan shredded cheese to make my faaaaavorite Thanksgiving appetizer: stuffed mushrooms!
I don’t know that I’d ever even had a stuffed mushroom before I started crashing my husband’s family’s holiday celebrations where stuffed mushrooms are a staple and quite possibly the most important thing on the table. I’ve been obsessed since then and they are always the first thing I put on our holiday menu.
And currently, stuffed mushrooms are the only “for sure” thing on my Thanksgiving menu. Why is it so hard to plan these things?!
Anyway, these are Spinach and Artichoke Stuffed Mushrooms. If you are like me and have trouble deciding between the stuffed mushrooms and the spinach and artichoke dip when you’re standing in front of the appetizer table, these are perfect for you! They’re so delicious with so much texture and they may be one of my favorite things I’ve made all year.
Lately I’ve really been digging meals that use shortcuts. Like, cream of something soups. I don’t think I made a meal this week that didn’t include one!
This recipe is a great one that takes a shortcut by using Rice-A-Roni which I’m not sure I’ve ever tried before I made this but I am hooked. I’ve told you guys how horrible I am at making rice (especially since we moved here!) but the rice turned out perfect for me and it already had all the seasoning in the box! So yeah, I can’t believe I’ve been making mushy, tasteless rice for so long!
The rest of the dish is homemade so you don’t have to feel guilty about using the boxed stuff. It’s got chicken and mushrooms and it’s all covered with muenster cheese. Anything with muenster automatically becomes a favorite for me.
My kids usually whine and pick out any mushrooms but there were no complaints and no mushrooms let on their plates after this one!
2packages Rice-a-Roni Wild Rice Mixcooked according to package instructions
Preheat the oven to 350F.
Heat the butter in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring frequently, until onion is translucent and mushrooms have softened.
Sprinkle on the flour and stir to coat.
Pour in the stock and half-and-half cream, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper and nutmeg. Stir int he chicken and parsley.
Lightly spray a 2-quart casserole dish with oil. Spread the cooked wild rice in the bottom of the casserole. Spoon in the chicken mixture, then sprinkle the cheese over the top.
Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.