It's been a minute since I've posted a good food blog. I've been whipping up dishes as often as I usually do but I keep forgetting to document first time attempts and I eat the damn things before I get a chance to take any pictures. Such is my life. On the plus side, the fact that we have had some pretty incredible podcasts here lately has also kept me from writing a new food article. We just did an episode with Chase Taylor and Nick Quave on the grand opening of Kress Live, July 4th. If you go onto our Facebook page and look for the posts, you can enter to win 2 free VIP tickets to said grand opening. All you have to do is like, share, or comment, on any of those posts. Hurry though, only a few more days are left to enter. Be sure to check out episode #36 this week as well, in which Daniel and I go to the Rejuvenation Station and podcast while getting a full treatment of oxygen masks, saline I.V. lines, and B12 injects. If that sounds like something you might be into, we are also giving away a round of the same exact treatment as we underwent while we recorded the show. Pictures and podcast will be up soon.
This dish came together one night when I decided to throw a bunch of random stuff in the refrigerator into a pot for some hot soup. I happened to buy some canned coconut milk earlier that day and thought I'd figure out how to incorporate that into something good. This coconut chicken soup is what I came up with, and I must say, it's not a bad dish for something made out of improvisation. I made it again two nights later and tried some different approaches, which I'll write down here, since it seemed to come out even better. It is a hardy soup loaded with meat, vegetables, and a big spoonful of grass fed butter, which blends well with the coconut milk.
This dish came together one night when I decided to throw a bunch of random stuff in the refrigerator into a pot for some hot soup. I happened to buy some canned coconut milk earlier that day and thought I'd figure out how to incorporate that into something good. This coconut chicken soup is what I came up with, and I must say, it's not a bad dish for something made out of improvisation. I made it again two nights later and tried some different approaches, which I'll write down here, since it seemed to come out even better. It is a hardy soup loaded with meat, vegetables, and a big spoonful of grass fed butter, which blends well with the coconut milk.
INGREDIANTS:
-16oz Chicken Broth
-1/2 Cup of Water
-1 Onion
-2 Carrots
-1 Bell Pepper
-1 Can of Diced Tomatoes
-Garlic
-1/2 Cup of Coconut Milk
-Cooked Shredded Chicken (find the leanest, best raised meat you can get)
-Grass Fed Butter
-Hot Sauce & Spices
-Spinach Leaves
DIRECTIONS:
Chop your onion, carrots, and bell pepper. Shred your chicken. Set aside. In a pot, pour your chicken broth and water. Dump your vegetables in the broth mixture. Bring it to a boil. Dump in your can of tomatoes and chicken meat, then drop your heat to low. Add your coconut milk while the water is dropping from it's boiling state. Also add your grass fed butter, garlic, and spinach leaves so they start wilting.
-16oz Chicken Broth
-1/2 Cup of Water
-1 Onion
-2 Carrots
-1 Bell Pepper
-1 Can of Diced Tomatoes
-Garlic
-1/2 Cup of Coconut Milk
-Cooked Shredded Chicken (find the leanest, best raised meat you can get)
-Grass Fed Butter
-Hot Sauce & Spices
-Spinach Leaves
DIRECTIONS:
Chop your onion, carrots, and bell pepper. Shred your chicken. Set aside. In a pot, pour your chicken broth and water. Dump your vegetables in the broth mixture. Bring it to a boil. Dump in your can of tomatoes and chicken meat, then drop your heat to low. Add your coconut milk while the water is dropping from it's boiling state. Also add your grass fed butter, garlic, and spinach leaves so they start wilting.
Add any hot sauce, spices or seasoning you like.
Let the pot simmer, covered, for about 45 minutes.
Let the pot simmer, covered, for about 45 minutes.
