December 13, 2017

Chicken Tikka Masala Soup

I'm all about Chicken Tikka Masala so when I came across this soup I couldn't resist! Taking all the delicious flavors of Tikka Masala and turning them into soup is pure genius. And let me tell you, this soup is INCREDIBLE.
The flavor is unlike anything you've ever had and the texture is perfect. I seriously dream about this soup.
And even though it may sound a little odd, I loved the added crunch and taste of crushed tortilla chips on top. I mean, when is it wrong to eat tortilla chips?? I promise this will become a new family favorite and will become a new winter tradition.

Chicken Tikka Masala Soup
Adapted from The Modern Proper
2 Tbsp. olive oil
1 small onion, diced
3 tsp. garlic, minced
1/4 tsp. cayenne pepper
1 Tbsp. garam masala
1 tsp. ground ginger
1/2 tsp. cumin
1 tsp. turmeric
1/2 tsp. cinnamon
2 cups chicken broth
1 (28oz) can crushed tomatoes
1 (14 oz) can coconut cream* 
1 tsp. kosher salt
1 1/2 lbs. chicken breast, cooked and shredded

1. Heat olive oil over medium-high heat in a heavy soup pot. Sauté the onion for about 5 minutes then add garlic for 3 more minutes. Add cayenne pepper, garam masala, ginger, cumin, turmeric and cinnamon. Sauté for 3 minutes longer until spices are fragrant.
2. Add chicken broth, tomatoes and coconut cream to the pot. Simmer for 30 minutes. 
3. Using an immersion blender, or stand blender, purée soup until smooth and creamy. Season with salt and add shredded chicken. Serve with cilantro and tortilla chips if desired.

*You can find coconut cream at Trader Joe's or in the cocktail mixers section at most grocery stores.

December 11, 2017

Gingerbread Muffins with Orange-Ginger Glaze

Nothing is more exciting than the Christmas season and what makes it even better is being able to partner with one of your favorite brands! True Lemon contacted me and asked me to create a recipe using one of their products. Since True Lemon is something I already use, I jumped on the opportunity!
One of the products they sent me was this crystallized True Orange Ginger shaker. What I love so much about their products, is that they have such a great taste because they use natural fruit. Who knew you could crystallize real fruit?? It's amazing!
 I knew I wanted to use this flavor in some kind of baked good and of course gingerbread first came to mind. I've had plenty of cookies lately so I decided that muffins would be a perfect way to switch it up.
These muffins are so fluffy and have a perfect gingerbread flavor. I made an orange-ginger glaze using the crystallized powder in place of regular orange juice. It worked great! I love the combination of citrus with ginger. It makes for a great treat.
Be sure to try these muffins this holiday season! They would make a great Christmas morning breakfast item as well.

*This is a sponsored post but all opinions are my own.

Gingerbread Muffins with Orange-Ginger Glaze
Adapted from Epicurious
Makes: 20 muffins
2 3/4 cups all purpose flour
2 1/2 tsp. baking soda
1 Tbsp. ginger
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup plus 2 tablespoons sugar
2 large eggs
3/4 cup molasses
1 1/3 cups cold water

Orange-Ginger glaze
1 3/4 cups powdered sugar
4 Tbsp. water

For Gingerbread Muffins:
1. Preheat oven to 350°F. Lightly grease 20 standard muffin liners or cups in pan. Set aside. 2. Whisk flour, baking soda, ginger, orange-ginger, cinnamon, cloves and salt in medium bowl to blend.
2. Using electric mixer, beat unsalted butter and sugar in large bowl to blend. Add large eggs and beat to blend. Beat in light molasses. Add half of dry ingredients, beating until blended. Beat in remaining dry ingredients. Gradually add 1 1/3 cups cold water and beat until incorporated. 3. Divide batter equally among 20 prepared muffin cups.
3. Bake gingerbread until tester inserted into center comes out clean, about 25 minutes. 4. Transfer to rack and cool 10 minutes. Remove muffins from pan and place on rack over sheet of foil.

For Orange-Ginger Glaze:
1. Whisk powdered sugar, water and orange-ginger in small bowl until smooth. Dip muffin tops into glaze to coat. Dip a second time if desired.

December 1, 2017

Creme Brûlée French Toast

Ok you guys, I have the PERFECT Christmas breakfast for you and your family. This Creme Brûlée French Toast is amazing! I mean, just check out that chewy layer of caramel...This really is some of the best french toast I've ever had.
This can easily be made Christmas morning or prepped the night before so all you have to do is simply pop it in the oven and then your family will be asking for this french toast every year.

Since it's already loaded with so much sweetness, I suggest serving it with some fresh berries for a little bit of tart.
The best part is it's baked in your oven so no flipping and monitoring the bread on a griddle. Basically set it and forget it.

Be sure to save this recipe and make it this holiday season!

Creme Brûlée French Toast
1/4 cup unsalted butter
1/4 cup + 2 Tbsp. brown sugar
1/2 Tbsp. corn syrup
8-10 (1 in. thick) slices French bread
2 eggs
1/2 cup half-and-half
1 tsp. vanilla extract
1/4 cup orange juice
1/8 tsp. salt
orange zest for garnish

1. In a small saucepan, melt the butter over medium heat. Add the brown sugar and corn syrup and cook until sugar has dissolved. Pour into a 9x13-inch baking dish. Arrange slices of the French bread in a single layer on top of the sugar mixture.
2. In a medium bowl, add the eggs, half-and-half, vanilla, orange juice and salt. Whisk until combined. Pour the mixture evenly over bread slices. Cover tightly and refrigerate for 20 minutes.*
3. Preheat oven to 350 degrees F and take the baking dish out of the fridge to come to room temperature as your oven heats up.
4. Bake uncovered for 30-40 minutes or until golden brown. Remove from the oven and immediately flip the dish upside-down onto a serving plate. Garnish with orange zest and serve.

* You can double the egg mixture and let it soak overnight if needed.