Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)

Photo from 40Aprons.com

I've made this soup a handful of times. I especially like it when I'm feeling under the weather. Oddly,
I've never posted it and so, here I am posting it. 

Changes I've made to this soup over the years:

1. Lemon zest in place of lemongrass. It's almost impossible to find lemongrass it seems. I got tired of trying to track it down and so just swapped the lemongrass to zest from a full lemon.
2. I almost never use cilantro with this recipe. No reason, just don't. 
3. I dice up the chicken into small pieces and poach it when the broth and what not is boiling for 30 minutes. 
4. Coconut oil isn't necessary. If you have vegetable oil instead, use it.
5. I use prepared ginger (you know the kind in a tube). I use about 2 tsp of that type of ginger. 
6. I put in 1T of brown sugar
7. I put in about 1 T of low sodium soy sauce to round out the bold flavor. 

Each time I've made this I've put notes in the recipe as to what I changed. And tonight I think I got the right combination of everything. 

Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
Recipe from 40aprons.com

• 1 T coconut oil
• ½ of one onion sliced
• 2 cloves garlic chopped
• ½ of one red jalapeno pepper sliced, or a couple Thai chiles, halved
• 3 ¼-inch slices galangal or ginger
• 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
• 2 tsp red Thai curry paste
• 4 c chicken broth
• 4 c canned coconut cream or coconut milk 
• 2 medium chicken breasts cut into bite-sized pieces
• 8 ounces white mushroom caps sliced
• 1-2 T coconut sugar (I haven't a clue what this is, so I've used 1 T brown sugar)
• 1 ½ – 2 T fish sauce plus more to taste (I use 1 T fish sauce)
• 2-3 T fresh lime juice
• 2-3 green onions sliced thin
• fresh cilantro chopped, for garnish

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.

Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Hawaiian Huli Huli Chicken (Recipe 142 of 125)

Photo from Chef de
Home

I'm not really sure what to do with this recipe. It was both good and not good. 

I marinated the chicken for 2 hours and was hoping for some decent flavor. Again, it was good, but lacked something. 

After thinking about it, I really think it needed some salty in it, like soy sauce. 

I have enough pineapple juice to try this again, so I may do that and add some soy sauce to the mix. 

Hawaiian Huli Huli Chicken

Recipe from Cuisine at Home

Serves 4

• 1/4 c pineapple juice
• 1/4 c lime juice
• 1/4 c dark brown sugar
• 2 T ketchup
• 1 T garlic minced
• 1 T fresh ginger, minced
• 1 T vegetable oil
• 4 chicken drumsticks

Whish all ingredients - except chicken - together. 

Marinate chicken in half the mixture in a plastic bag for at least 1 hour, refrigerate. 

Reduce remaining marinade in a saucepan over medium-high heat until thickened, about 5 minutes. Set aside for basting. 

Preheat grill to medium. Grill chicken. Baste with reserve glaze every 10 minutes. 

One Pot Chicken Noodle Casserole (Recipe 141 of 125)

Photo from The Salty
Marshmallow

Comfort should be the name of this recipe. It was delicious. 

A couple of things. See that 1/4 tsp of cayenne? Yah. I used the wrong measuring spoon and put in 3/4tsp cayenne. This was so freakin hot. My lips were en fuego by the third bite. 

But aside from that, I didn't bake this with the topping. I am not a fan of baked pasta (unless it's lasagna). This was creamy and delicious though. Super comforting and I'd make this again in a heart beat. 

One Pot Chicken Noodle Casserole

Recipe from The Salty Marshmallow

FOR THE CASSEROLE:

4 T Butter

1 Small Yellow Onion Chopped

3 Stalks Celery Diced

½ c Diced Carrots

3 Cloves Garlic Minced

1 T Dried Thyme

½ tsp Ground Mustard

¼ tsp Ground Cumin

¼ tsp Cayenne Pepper

¼ c All Purpose Flour

Salt & Pepper to taste

4 c Chicken Broth

12 Ounces Egg Noodles

3 c Cooked Shredded Chicken

FOR THE TOPPING:

2 T Butter Melted

1 c Panko Breadcrumbs

1 T Chopped Parsley Dried or Fresh

Pinch Salt

FOR THE CASSEROLE:

Melt the butter in a large and deep oven safe pan or dutch oven over medium-low heat.

Add in the diced carrots, celery, and onion and stir to coat with butter. Cover the pot with a lid and allow the vegetables to cook, stirring occasionally for 6 minutes.

Remove the lid and add the garlic to the pot, stir constantly for about 30 seconds.

Add the thyme, ground mustard, cumin, cayenne, flour, and salt and pepper to taste to the pot.

Cook stirring constantly for 2 minutes to cook the flour.

Slowly pour in the chicken broth while stirring constantly until smooth.

Add the noodles and shredded chicken to the pan. Simmer, stirring occasionally to submerge the noodles under the broth until cooked through, about 8-10 minutes.

Serve immediately as is, or follow directions to make the topping.

FOR THE TOPPING:

Preheat the oven to broil/high.

Combine the melted butter in a medium bowl with the panko, parsley, and salt.

Top the casserole evenly with the breadcrumb mixture and broil for 2-3 minutes just until golden brown.

Slow Cooker Round Steak and Gravy (Recipe 140 of 125)

This was a good recipe...at least what I did with it. Two items I didn't include in this: the allspice (blech) and the ginger (it just felt weird). I also didn't slow cooker it, but put it in the oven at about 300F for 3.5 hours. Turned out great. Super tender beef and the carrots were so soft...Gosh I love them that way. 

Looking for comfort food? This is it.

Slow Cooker Round Steak and Gravy

Recipe from Southern Lady Cooks

Serves 8

2 to 3 lb. round steak cut in serving size pieces

1 stick butter or margarine

1/2 c all-purpose flour

1 tsp garlic powder

1/2 tsp salt

1/2 tsp pepper

1 medium sized onion peeled and sliced

1 package onion soup mix

1 (14.5 can beef broth

2 7 oz. cans mushrooms, drained, Optional

1 tsp brown sugar

1/4 tsp ground allspice

1/2 tsp ground ginger

1 bay leaf

3 to 4 carrots scraped and cut in pieces

In a bowl combine flour, garlic powder, salt and pepper. Coat steak pieces with flour mixture. Melt butter in skillet and brown steak on both sides. Remove steak and put in slow cooker.

Cover steak pieces with the sliced onion broken into onion rings. Add carrots. In a bowl whisk together the onion soup mix, beef broth, mushrooms, brown sugar, allspice, and ginger. (If you have any leftover flour from dredging meat you can add this to the broth, to pour over steak, onion and carrots. Add bay leaf.

Cook on high for 5 to 6 hours or low for 8 to 9 hours or until meat is tender. Remove bay leaf before serving. Great over rice, noodles or mashed potatoes.

Chicken Marsala Over White Rice (Recipe 139 of 125)

Chicken Marsala is one of my favorite dishes. I've made it a thousand times. Many showed up on this very blog: here and here just this year alone. Each one is as good as the next. None of them vary much in the ingredients. The base being mushrooms, marsala and chicken in all of them. 

This one falls right into that category. Nothing special about it. It is the only one that has every asked for oregano to be added. I wouldn't do that again. It took away from the marsala flavor. 

I didn't put it over rice. Seems weird to me. I just had a side salad and broccoli with it. 

Chicken Marsala Over White Rice
Recipe from All Recipes.com

Serves 4

• 1 c all-purpose flour
• salt to taste
• ground black pepper to taste
• 1 pinch dried oregano to taste
• 1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
• 1 T olive oil
• 2 T butter, divided
• 1 clove garlic, minced
• 1 c sliced fresh mushrooms
• salt and ground black pepper to taste
• ½ c Marsala wine
• ½ c chicken stock

In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.

Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.

Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. 

Spicy Teriyaki Grilled Steak Kebabs (Recipe 138 of 125)

Kebabs are so fun. I frequently do kebabs with marinades - more marinade per meat side. 

This was a solid recipe. I swapped it up by using low carb brown sugar though. When I use low carb it never turns out as sweet and I'm ok with that.  Plus, well, low carb. Every little bit helps. 

I didn't marinade it for 6 hours. Didn't read the recipe in time. It was in the marinade for about 2.5 hours and it was just fine. I also didn't mix in cornstarch with the remaining marinade. I like a looser sauce. 

I also didn't do the pineapple. Hot pineapple is wrong. 

Spicy Teriyaki Grilled Steak Kebabs

Recipe from Butter Your Biscuits

Serves 6

2 lbs Sirloin steak cut into 1 1/2 inch cubes

1 green pepper cut into 1 1/2 pieces

1 red pepper cut into 1 1/2 inch pieces

1 onion cut into 1 1/2 pieces

3-4 zuchinni cut into 1 inch slices

3 c fresh pineapple cut into 1 inch pieces

1 c soy sauce

½ c rice wine vinegar

⅔ c water

1 c brown sugar

4 cloves garlic minced

1 tsp fresh grated ginger

1 tsp red pepper flakes (more if you like it spicier)

1 T cornstarch

In a small bowl whisk the soy sauce, vinegar, water, sugar, garlic, ginger and red pepper flakes until sugar is dissolved.

Place steak cubes in a large ziplock freezer bag and pour in 1/3 marinade mixture. Place in refrigerator and marinate at least 6 hours but preferably overnight.

In a saucepan add the remaining marinade and whisk in cornstarch until mixed. Bring sauce to a boil then reduce heat to a simmer 20 minutes or until thickened. Set aside.

Heat a grill to medium high heat. Thread the skewers alternately with steak, peppers, onions, zucchini, and pineapple. Grill the skewers 3-4 minutes per side (or until desired doneness), brushing glaze over top after each rotation. Remove skewers and let rest 10 minutes. Brush with thickened teriyaki sauce and sprinkle with sesame seeds.

**Make sure you soak your wooden (or use metal) skewers for 30 minutes this helps them so they don't burn while on the hot grill.

Tangy Spiced Brisket (Recipe 137 of 125)

Photo from the Kitchn

First you need to know, I did not use a brisket. Those babies are expensive. And while I love my family, I don't love them THAT much. So I used pot roast. And winner winner chicken dinner, they were buy one get one free at the store today! 

I also didn't make this the way it's written. Nobody has time for a two day recipe. Instead, I popped that pot roast into a slow cooker on Low and set it for 6 hours. I followed everything else, just not how they cooked it. 

This was delicious and will be a repeat. It isn't spicy at all, and I thought it could use some spice. But it's definitely tangy and a little sweet. 

Tangy Spiced Brisket
Recipe from SmittenKitchen

Serves 8

• 3 large onions, sliced
• 3 T vegetable oil
• 6 garlic cloves, peeled and halved
• 1 tsp paprika
• 2 tsp salt
• 1 1/2 tsp garlic powder
• 1 1/4 tsp black pepper
• 1 1/2 tsp onion powder
• 1/8 to 1/4 tsp cayenne (adjust to your heat preference)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 2 c beef stock (unsalted or low salt)
• 1 c ketchup*
• 1 c chili sauce 
• 1 c brown sugar (light or dark)
• 8 to 10 pound brisket

Prepare the sauce: Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and sauté for 3 minutes more. Stir in spices and seasoning (paprika, salt, garlic and onion powders, black pepper, cayenne, oregano and thyme) and cook for 2 minutes. Set aside.

In a large bowl, stir together the beef stock, ketchup, chili sauce and brown sugar. Don’t worry if your brown sugar is lumpy (mine always is), the acidity of the ingredients will quickly break it down.

If making in a slow cooker (which I highly, highly recommend): Place brisket in a slow cooker, spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover with the lid and cook it on LOW for 10 hours. (I like to start it before I go to bed, and process it in the morning to rest over the course of the day in the fridge.)

For both methods, rest the dish: When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket. (This part is easiest to do when hot. The sauce will be de-fatted after it has chilled.)

If you’re using a slow cooker, transfer the brisket and all of its sauce to a baking dish. If you’ve baked it in the oven, you can continue in that same dish.

Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.

An hour before you’re ready to serve it: Preheat your oven to 300°F, and remove the dish from the fridge. Remove all of the fat that has solidified with a slotted spoon for a less oily finish.

Carefully remove the meat from its sauce and place on a large cutting board. Cut the brisket into 1/2-inch slices.

If you like a smoother sauce (I do) this is a good time to run it through a blender or literally just smash up the onion and garlic strands with a wooden spoon. They’ll be so soft, that’s all it takes.

Carefully place the sliced meat back into the sauce and spoon the sauce over the meat. Replace the lid or cover the dish tightly with foil and reheat in the oven until it is bubbling at the edges — this usually takes up to to 30 minutes.

7-Can Chicken Tortilla Soup (Recipe 136 of 125)

This is one of the easiest recipes ever. You looking to clean out your pantry? This recipe is the one for you. I only had to buy canned chicken. I've decided I'm not a fan of canned chicken. 

This was a good, hearty and flavorful soup. I bought medium Green Enchilada sauce so it had some spice. 

I wouldn't change a thing. I was so hungry though I completely forgot about the tortillas, sour cream and cheese to go on top of this. And I didn't miss it. 

7-Can Chicken Tortilla Soup
Recipe from 12Tomatoes

FOR SOUP:

• 1 15-oz can white kidney beans (drained and rinsed)
• 1 15-oz can pinto beans (drained and rinsed)
• 1 14.5-oz can diced tomatoes (drained)
• 1 15-oz can sweet corn (drained)
• 1 12.5-oz can chicken breast (drained)
• 1 10-oz can green enchilada sauce
• 1 14-oz can low sodium chicken broth
• 1 1-oz packet taco seasoning
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/4 tsp ground black pepper

FOR TOPPING:

• 1/2 c shredded cheddar cheese
• 1 c sour cream
• 1/4 c chopped cilantro
• 2 c tortilla chips

Once canned goods have been drained (and rinsed in the case of the beans) combine all ingredients into a large stock pot set on medium-high.

Bring to a boil, then reduce heat and simmer for 30 minutes.

Serve with individual portions topped with a dollop of sour cream, some shredded cheese, some chopped cilantro, and a few tortilla chips.

Chicken Adobo with Coconut Milk (Recipe 135 of 125)

Photo from TheKitchn.com

I've had a couple versions of Chicken Adobe, but this one - by far - is my favorite. The flavor in this dish was astounding. It's going into the favorite category for sure. 

I couldn't find drumsticks, oddly, at the store - but I could find wings. So I chose the drumettes and used those. I'll make this again with real drumsticks when I find them. 

I also couldn't find a Fresno chili so used a jalapeno. It might change the flavor slightly with a Freson, but doubt it would be that noticeable. This dish is not spicy, just a little lingering heat with each bite.

Chicken Adobo is a Filipino dish. I've had it a dozen times either by myself cooking it, eating out or friends making it. It feels like in every situation it tastes slightly different. Like each family recipe has a little something different. And I'm ok with that. It makes me want to keep trying it. 

Update: I've been told by my friend Paul that I need add my "other" note that I left out. I may have put in 1/4 c more of the vinegar than the recipe called for. The overall taste was overly vinegar-y so I dumped in about 1/4 c of heavy cream to tone down the vinegar. It made a nice smooth, buttery, sauce. I'd do it again for sure. 

I also couldn't find the Datu Puti vinegar they have in the recipe. Googling substitutions I found rice vinegar was a substitute, so I used that. It may be more vinegar-y than what they suggest. I'm going to go to an Asian market to see if I can find the Datu Puti to try it. 

Chicken Adobo with Coconut Milk (Adobo Sa Gatâ)

Recipe from Thekitchn.com

Serves 4

8 cloves garlic

1 red Fresno chile, or 1/2 teaspoon red pepper flakes

2 pounds bone-in chicken drumsticks and thighs

1/2 c plus 1 T soy sauce, preferably Silver Swan, divided

2 1/2 tsp coarsely ground black pepper, divided

2 T vegetable oil

1/2 c cane vinegar, such as Datu Puti

1/2 c full-fat coconut milk

1/2 c water

2 T raw, coarse sugar, such as demerara

4 bay leaves

Cooked rice, for serving

Thinly sliced scallions, green parts only, for garnish

Coarsely chop 8 garlic cloves. Holding 1 Fresno chile by the stem end, thinly slice the lower half into rounds. Trim, seed, and finely chop the remaining half of the chile. Pat 2 pounds bone-in chicken dry with paper towels. Season with 1 tablespoon of the soy sauce and 1/2 teaspoon of the black pepper.

Heat 2 tablespoons vegetable oil in a small Dutch or heavy-bottomed pot oven over medium-high heat until shimmering. Add the chicken skin-side down and cook until the skin starts to brown and caramelize, about 5 minutes.

Add the garlic, chopped chile or 1/2 teaspoon red pepper flakes, 1/2 cup cane vinegar, 1/2 cup coconut milk, 1/2 cup water, 2 tablespoons raw sugar, 4 bay leaves, remaining 1/2 cup soy sauce, and remaining 2 teaspoons black pepper. Bring to a gentle boil. Reduce the heat to a simmer, partially cover the pot and gently simmer for 35 minutes.

Uncover and flip the chicken so it is skin-side up. Gently simmer uncovered, adjusting the heat as needed, until the chicken is very tender, pulling away from the bone, and the liquid is reduced and starting to thicken slightly, about 25 minutes more. Serve the chicken over cooked rice. Spoon the sauce over the chicken and rice and garnish with the scallions and sliced chiles if using.

Spicy Chicken Lazone Pasta (Recipe 134 of 125)

Photo from Whatsinthepan

I was not thrilled with this recipe. The "cream" sauce was, dare I say, too creamy. I felt like the sauce should have started with mixing chicken stock first, and then cream. 

Even with the seasoning mixed into the cream sauce, it just lacked flavor, and heat. I added some dashes of hot sauce - could have added more. 

All in all, this one will be deleted. 

Spicy Chicken Lazone Pasta
Recipe from Whatsinthepan.com

Serves 4

Seasoning Mixture:

• 1 tsp sea salt
• 2 tsp Creole seasoning (or Cajun seasoning)
• 2 tsp paprika powder
• 1 tsp onion powder
• 2 tsp garlic powder
• 1/4 c all purpose flour

Chicken:

• 1 T olive oil
• 1 T butter
• 1 lb chicken tenders

Sauce:

• 4 T butter
• Remaining seasoning mixture
• 2 c heavy cream
• 1 tsp paprika

In a small bowl, combine salt, Creole seasoning, paprika powder, onion powder, garlic powder, and flour. Dredge the chicken in the seasoning mixture and shake off excess. Reserve any leftover spice/flour mix for the sauce.

Preheat large saute pan, add olive oil and melt butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes (3-4 minutes per each side). Remove from the pan.

Add 4 tablespoons of butter to the empty skillet and add remaining seasoning mixture into the butter until cook it until flour is no longer raw. Add more paprika and heavy cream into the skillet. Bring to a boiling point.

Lower heat and simmer 3-4 minutes. Taste the sauce and adjust seasoning to your liking.

Serve with sauce spooned over chicken and pasta, and sprinkled with chopped parsley.

Copycat Pasta E Fagioli (Recipe 133 of 125)

 It's soup season y'all. Yes, I believe there is a season for soup. Though my dad didn't. He'd eat soup any chance he got. Which I think is why I love making soup. It does make me think of dad. 

I haven't been to the Olive Garden for ages, but I remember really liking their Pasta E Fagioli soup. And I know you're asking yourself, "Self? How is that pronounced?" Ask no further. Or if you're too lazy to click that link it's pronounced "faa jow li". 

This recipe was FANTASTIC...It made enough to feed a small army - so I'll have leftovers for me and some for the Pantry Goat. I did make a couple of modifications this time and one I'll make next time. 

1. Added a dash of garlic powder and garlic salt. It just didn't have enough flavor to it.
2. Added a couple of dashes of hot sauce. I mean, why not?
3. Next time I won't bother adding the pasta. Which is funny considering it's in the recipe name. I just don't think it needs that extra something.

Copycat Pasta E Fagioli
Recipe from 12Tomatoes

Serves 6

• 1 lb lean ground beef
• 1 yellow onion, finely chopped
• 2 medium carrots, diced
• 3 ribs celery, diced
• 3 cloves garlic, minced
• 3 (8 oz) cans tomato sauce
• 2 (14.5 oz) cans beef broth
• 1 (14.5 oz) can petite diced tomatoes
• 2 tsp granulated sugar (Sugar used in tomato sauces decreases the "tinny" taste that sometimes comes with tomato based sauces)
• 1 tsp dried basil
• 1 tsp dried oregano
• 8 oz dry ditalini pasta
• 1 (15 oz) can dark red kidney beans, drained and rinsed
• 1 (15 oz) can cannellini beans, drained and rinsed
• Parmesan cheese, freshly grated, for serving
• Kosher salt and freshly ground black pepper, to taste

Brown ground beef in a large pot over medium-high heat.

When beef is almost cooked through, add onions, carrots, and celery and cook until tender, stirring occasionally, about 6 minutes. Add garlic and cook 1 minute more.

Add tomato sauce, beef broth, 1/2 cup water, canned tomatoes, sugar, oregano, and thyme. Bring to a boil, cover, and reduce heat to medium-low.

Let simmer 5 minutes, stir in ditalini pasta, and continue cooking until vegetables are soft and pasta is al dente, about 10 minutes more.

Add beans, season to taste with salt and pepper, and thin with more water, if desired.

Serve with Parmesan cheese and enjoy!

Mexican Street Tacos (Recipe 132 of 125)

Photo from Damn
Delicious

I could eat tacos every day. I usually make them with ground beef and occasionally I'll do the chopped beef version of tacos. Like real street tacos. 

Street tacos to me are supposed to be simple. Meat and an onion/cilantro/lime salsa. 

This time I chopped the meat up in small, bite size pieces BEFORE I marinated it. That infused so much more flavor per bite to me. I'll make these again. They were delicious.

Mexican Street Tacos
Recipe from Damn Delicious

Serves 6

• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 pounds skirt steak, cut into 1/2-inch pieces
• 12 mini flour tortillas, warmed
• 3/4 cup diced red onion
• 1/2 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.

In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.

Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.

Serve steak in tortillas, topped with onion, cilantro and lime.

Slow Cooker Autumn Delight (Recipe 131 of 125)

This started as an odd recipe to me. I've never cooked with cream of chicken soup so wasn't sure what to expect flavor-wise. I couldn't find the cream of chicken with garlic, so I just dumped in some garlic. 

Overall, this was a solid recipe. Flavorful and comforting. I had a potato I needed to use so made myself some mashed potatoes. Plenty for lunches this week too. 

Slow Cooker Autumn Delight
Recipe from AllRecipes.com

Serves 4

• 2 cans cream of mushroom soup
• 1 can cream of mushroom soup with garlic
• 1 c water
• 1 (1 ounce) package dry onion soup mix (such as Lipton®)
• 2 tsp vegetable oil
• 1 yellow onion, sliced
• 4 (4 ounce) beef cube steaks
• ⅔ (12 ounce) package egg noodles

Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined.

Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until browned, about 20 minutes. Transfer onion to a bowl, leaving oil in skillet.

Brown cube steaks in the hot skillet, about 5 minutes per side. Place cube steaks into slow cooker and top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.