No More 'Mallows!' Blogger Recipe Contest: Thai Green Curry Coconut Shrimp, Sweet Potato and Snow Pea Soup

Thai Green Curry Coconut Shrimp, Sweet Potato and Snow Pea Soup

I am always on the look out for new recipes to re-do myself. This recipe was inspired from a soup I saw in a grocery store recipe booklet along with a soup I ate at a local Thai restaurant. I swtiched out the chicken for shrimp along with a couple other tweaks and it is restaurant quality!

Serves: 4

Prep: 15 minutes

Cook: 30 minutes

1 T. vegetable oil

1 ½ T. shallot, minced

1 clove garlic, minced

1 T. fresh lemongrass, minced

1 T. fresh ginger, peeled and minced

1 T. Thai green curry paste

1 T. curry powder

½ t. chile paste

1 (14 oz.) can unsweetened coconut milk, divided

2 ½ c. shrimp stock

1 T. fish sauce

1 t. sugar

1 ½ c. snow peas, trimmed

1 c. sweet potato, peeled and cubed

¼ lb. shrimp, peeled and deveined

½ lb. rice noodles

2 T. cilantro, minced

1 lime, quartered

Heat oil in heavy large saucepan over medium heat; add shallot, garlic, lemongrass and ginger. Stir until fragrant, about 1 minute.

Reduce heat to medium-low and stir in curry paste, curry powder and chile paste. Add one half cup of coconut milk scooped from the top of the can and stir until slightly thick, about 2 minutes.

Add remaining coconut milk, stock, fish sauce and sugar. Bring to a boil reduce heat to low cover and let simmer for flavors to meld.

In the meantime bring a large pot of salted water to a boil and add peas. Cook until bright green, about 30 seconds, then using a slotted spoon transfer to ice bath to stop cooking. Drain and set aside.

In the same pot add sweet potato and cook until tender about 7 minutes. Drain, transfer to a strainer and rinse under cold water to cool and set aside.

Again, using same pot cook noodles just until tender, about 6 minutes. Drain, rinse under cold water to cool and evenly divide into four bowls.

Return soup to a simmer and add peas, sweet potatoes and shrimp, cook just until tender and pink, about 3 to 5 minutes.

To serve evenly distribute soup between bowls ladling over noodles and garnishing with a sprinkle of cilantro and a lime wedge.

No More 'Mallows!' Blogger Recipe Contest: Sweet Potato Pepper-Jack Souffle'

Sweet Potato Pepper-Jack Souffle'

Creating a souffle' can be a bit of a challenge sometimes but when I'm feeling up for it I like to get creative with this puffed cloud combining different flavors. This recipe has the perfect balance of sweet from the potato and spicy from the pepper-jack cheese!

Serves: 6

Prep: 10 minutes

Cook: 30 minutes

4 eggs, separated

¼ t. cream of tartar

¼ c. unsalted butter

¼ c. flour

1 c. milk, warm

½ t. salt

1 c. sweet potato puree

1 c. pepper-jack cheese, shredded

Preheat oven to 350 degrees F. Using a standing mixer beat egg whites and cream of tartar until stiff peaks form about 5 to 7 minutes.

In the mean time melt butter in a sauce pot and add flour whisking to mix well. Let cook a few minutes before adding milk and salt still whisking to prevent lumps from forming. Bring a low boil, reduce heat to low and simmer until slightly thickened about 3 to 5 minutes.

To the sauce stir in sweet potato puree and pepper-jack cheese until blended well then remove from heat. Add a little bit of mixture to the egg yolks to bring up to temperature before adding all the yolks to sweet potato mixture.

Gently fold whipped egg whites a little at a time to the sweet potato mixture until gone. Carefully spoon mixture into six buttered and floured five ounce ramekins and place on a baking sheet. Bake until puffed and slightly golden about 20 minutes.

Saucy Mama Skinny Mustard Recipe Contest

Smoky Garlic Mustard Cottage Cheese and Tomato Rice Cake Stacks



1 rice cake

1/2 c. low fat cottage cheese

1 t. Saucy Mama Smoky Garlic Mustard

2 slices tomato

1 T. Italian parsley, minced

salt and pepper, to taste

In a small bowl combine cottage cheese and mustard; mix well. Evenly spread onto top of rice cake, top with tomato slices and sprinkle with salt and pepper to taste. Garnish with minced parsley.

* About 150 calories per serving

Vote here for my recipe, thanks!

Skinny Saucy Mama Mustard Giveaway

Would you like to join the gang of us Saucy Mama's? Well here is your chance! I've been lucky enough to once again participate in a "Saucy Mama" recipe contest AND giveaway!!! 

Enter for your chance to win some of this Saucy Mama mustard fun including Saucy Mama Tarragon Lemon Mustard, Saucy Mama Smoky Garlic Mustard and Saucy Mama Dijon!!!

To enter you can do one or more of the following...

- Tell me your favorite way to use mustard

-Follow My Kitchen Kreations to You
- Follow me on Twitter
- Like Saucy Mama on Facebook

-Follow Saucy Mama on Twitter
- Vote for your favorite Saucy Mama recipe on facebook, hope it will be mine!

Be sure to leave a comment for each entry to increase your chances of winning some Saucy Mama mustard!!! The winner will be chosen March 4th at the end of the day PST.
The winner has been chosen using random.org and the mustard goes to #20, Melissa! Thank you to those who participated and this giveaway is now closed.

My little girl Kaia with her Smoky Garlic Mustard Salmon, Roasted Red Pepper and Cucumber Rice Cake Stack

Early Birthday Tangerine Cheesecake with Chocolate and Oreo Cookie Crust from Dad

Early Birthday Manderine Cheesecake with Chocolate Ganache and Oreo Cookie Crust

My darling dad and I are both in our element when in the kitchen and enjoy getting creative, must be where I get it from!

He was sweet enough to use his food smarts and put together this cheesecake as an early birthday present, delivered right to my door and all...thanks dad!

This manderine-infused cheesecake has a silky and firm filling, baked in an oreo cookie crust and is topped with a semi sweet chocolate ganache then garnished with manderine slices and zest rinds...Happy Birthday to me, cha cha cha!!!

New Year's Simple and Satisfying Tuesday Afternoon Sandwich

Oven Roasted Chicken, Avocado, Tomato Hazelnut Bread Sandwich with Pepperoncini Cream Cheese

Here's my attempt at following through with one of those many new year's resolutions and put together a light, healthful and tasty lunch!



Serves: 1

Prep: 5 minutes

1 slice of hazelnut bread

2 T. low fat cream cheese

1 T. pepperoncini, sliced

1/2 small avocado, sliced

2 slices tomato

2 slices oven roasted chicken

Cut piece of bread in half and smear one half with cream cheese and add pepperoncini. Layer avocado slices on the other half, top that with tomato slices then chicken.

Place two halves together to make a sandwich and enjoy!

Raley's Italian Wedding Soup Reinvented

Raley's Italian Wedding Soup My Way

During these cold winter months I find it a very easy excuse to load up on those hot soups in your local grocery stores. With this recipe I took inspiration from an Italian Wedding Soup at my local Raley's grocery store. The family loved it!

Serves: 4-6

Prep: 15 minutes

Cook: 35 minutes

1 T. olive oil

1 medium onion, chopped

4 large carrots, peeled and diced

3 cloves garlic, minced

1 bunch kale, stemmed and chopped

1 bay leaf

1/2 c. dry white wine

2 c. chicken broth

6 c. water

1/2 t. red pepper flake

salt and pepper, to taste

1 lb. Italian sausage

1 egg

1/3 c. bread crumbs

1/2 lb. acini di pepe pasta

1/2 c. parmesan cheese, freshly grated

1/4 c. Italian parsley, minced

Heat oil over medium in a large pot and add onions. Cook until slightly tender and pale yellow about 5 to 7 minutes. Add carrots and cook another 5 to 7 minutes before stirring in garlic, kale and bay leaf.

Deglaze pot with white wine and let cook until almost gone about 3 to 5 minutes. Add broth, water, red pepper flake, salt and pepper to taste then bring to low a boil.

In a mixing bowl combine Italian sausage, egg and bread crumbs then using your hands mixing well and shape into small meatballs about the size of a ping pong ball.

Begin dropping the meatballs into the simmering broth and cook until they float to the top and all the flavors meld about 10 to 15 minutes.

In the meantime bring a medium pot of salted water to a boil and add pasta. Cook until al dente about 10 minutes then drain.

Serve soup by spooning pasta into the bottom of a bowl, next ladle in the soup, sprinkle with parmesan cheese and garnish with parsley.