Pumpkin Coconut Tropical Soup

I ran to Zupas cafe for lunch in October and they were featuring a pumpkin coconut soup. Two of my favorite flavors! How could I resist?  Let me just say... yum! I would eat this a few times a week if I could.  Sadly, Zupas had in on their menu only for October.  But... I could recreate it, right? Right!

With just a list of main ingredients and my tastebuds, I recreated this soup.  Now, my personal opinion is that mine is slightly better. More flavor, and a little bit richer. This soup is easy to make, and full of flavor!


Pumpkin Coconut Tropical Soup
The Double Dipped Life

2 Tb butter
1/2 onion, diced finely
1/2 teas nutmeg
1/2 teas cinnamon
1/4 teas chile powder
salt and pepper
 2 cans (12 oz each) coconut milk (I used one regular and one light)
1 cup canned pumpkin
1 12 oz can of vegetable broth
1 12 oz can black beans, drained and rinsed
1 tomato, chopped
6 oz chopped pineapple
green onions, chopped, for garnish 
chopped macadamia nuts for garnish

Melt the butter in a large soup pan. Add chopped onions, and cook until soft. Add in the spices, and cook until fragrant.

Pour in the coconut milk, pumpkin, and broth, and stir well.  Heat to boiling and boil for 2-3 minutes. Add in the rest of the ingredients and warm through. Serve warm with chopped green onions and macadamia nuts.

Enjoy!

Chik Fil A Copycat Nuggets

Picture from Frieda Loves Bread

This is a recipe from a fellow blogger and friend, Frieda. I've been eying these puppies for awhile, since we don't have a Chik Fil A close to us. I made them the other night and WOW!  The set up and cooking is pretty fast. However, mine became quite the family event. I had my 5yr old McKenzie dipping the chicken, my husband frying them, and me helping dip and then moving on to dessert. Our kitchen really isn't big enough for all of us but it was fun!  We made almost the whole batch- I did 3 chicken breasts cut into strips- before sampling them.  When we did, we had to just close our eyes and go "mmmm".  We dipped them in a variety of sauces, nothing special, just honey, ketchup, and ranch dressing.  So, yes, they are fried. But, they are so, so very good!

Chicken Nuggets- Chick Fil A copycat
Friedalovesbread.com

3 boneless, skinless chicken breasts

Marinade:
1 c. buttermilk: (You can use 1 T. lemon juice and 1 c. milk; let sit for 10-15 minutes)
1 T. Knorr's Caldo de Tomate (tomato bouillon powder- found by beef broth)
1 T. sugar
1/2 t. garlic powder
1/2 t. paprika

Breading:
1 c. all purpose flour
1 c. bread crumbs : I used 4-5 slices of low-sugar bread, broke into pieces and put into a 350 degree oven for about 12 minutes or until dry)
1 t. salt
1 t. baking soda
1/4 t. onion powder
1/4 t. garlic powder
1 t. paprika

1 egg
1/4 c. of milk marinade reserve

Oil for frying

Mix buttermilk, tomato bouillon, sugar, garlic powder and paprika in a large container with lid. Cut up chicken and place in buttermilk mixture. Allow to marinate in fridge or overnight for at least 4 hours. (Mine only sat for 20 minutes or so, and it was fine. I can't imagine how good they would be after marinating longer!)

Combine flour bread crumbs, salt, baking soda, onion and garlic powders and paprika. Stir well.
In a separate bowl, beat one egg. Take 1/4 c. of milk marinade from the chicken and mix it with the egg.
Dip small batches of chicken pieces into egg mixture and coat well with breading. If desired, dip chicken pieces in milk mixture again and back into the breading for a crispier nugget.

Fry in small batches in 357 degree oil for 1-1 1/2 minutes.

Serve with choice of dipping sauce

Enjoy! 

Cheesy Cauliflower Soup

I hope it's not too late for soups, because I just have to share this one. It's rich and creamy, and you would never guess that it's cauliflower! This is a popular soup at a local restaurant- Zupas, and I was determined to find a copycat recipe. I found this one at Amy's Yummy Food.  Don't be afraid to try it- it's yummy!


Cheesy Cauliflower Soup
http://amysyummyfood.blogspot.com/2011/02/zupas-copy-cat-wisconsin-cauliflower.html

2 Tb Butter
1 med Onion, chopped
1/4 C Flour
1/2 teas Salt
2 Cups Milk
3 1/2 Cups Water
5 Chicken Bouillon Cubes
1 Head Fresh Cauliflower or 1 Bag Frozen Cauliflower
1 teas Dijon Mustard
1 Cups Cheddar Cheese, shredded
1 Cups Pepper Jack Cheese or Provolone or Mozzarella, shredded/ whatever you like (I used ½ cup pepper jack, and ½ cup mozzarella)
Cheese and Bacon for toppings

In a large pan saute onion in butter until soft and golden brown. Whisk in flour and salt.
Gradually stir in milk, and water.
Add bouillon cubes and cauliflower.
Bring to a boil then reduce heat, cover and simmer for about 15 minutes until cauliflower is tender.
In a blender, (with center, top part removed, so the steam can vent) blend cauliflower at low speed in small batches until very smooth.
Return cauliflower mixture to pot and heat on medium until hot.
Stir in mustard and cheese, mix until cheese is melted and smooth.
Ladle into bowls and top with cheese and bacon.

Enjoy!

Margarita Chicken

My husband's favorite dish at Chili's restaurant is the Margarita Chicken.  Now, we don't do alcohol. I don't even buy alcohol to cook with. So, how was I going to replicate this recipe?  I don't know what Chili's uses, but when I was buying frozen juice a few weeks ago, I saw a can of Bacardi Margarita Mix. Completely Non-alcoholic.  It was one of those Aha! moments! I could do this!

This chicken is much better cooked on a grill. But it's cold here. And we don't have a grill. The first time I made it, I grilled it. This time I just panned seared it.  Since everyone was hungry, I had to cut up the chicken breasts into strips to make it cook faster.  So, the picture is not that great, but believe me, the chicken is!

What's that stuff on top, you ask? That is the most divine "salsa". It is perfect on this chicken. Where's the recipe? How about I make you wait for it? No whining now... the wait is worth it!


Margarita Chicken 

1 can frozen non-alcoholic margarita mix- like Bacardi
2 Tb lime juice (fresh is best!)
3 garlic cloves, minced
3-5 chicken breasts
Salt and Pepper to taste

In a small bowl, combine the margarita mix, lime juice, and garlic.  If you are grilling the meat, reserve 1/2 cup of the marinade. Refridgerate until use.  Pour the rest of the marinade into a ziplock bag with the chicken, and marinate at least 4 hours.

Drain and discard marinade from chicken.  Sprinkle the chicken with salt and pepper. Either grill or pan cook over a little oil until the chicken is done.  Baste with the reserved marinade.

Serve with Rice, Black Beans, or the fabulous Salsa that will be outlined in a few days! ;)

Enjoy!

Need more Soup?

Try this copycat recipe from Real Mom Kitchen! 

Rumbi's Bahama Mama Tortilla Soup

Photo taken by Laura of Real Mom Kitchen and used by permission

Full of flavor, this soup has Coconut Milk, Ginger, Grilled Chicken and other amazing spices! It's a good brothy soup.

 Next time I'll cut down on the chicken broth by 2 cups, and add an entire can of coconut milk (I did that this time). I also added a garnish of cilantro! Yum! The tomatoes in the bowl are essential!!

Enjoy!

UPDATE: I finally went to Rimbi's and tried this soup. Let me just say... Laura's recipe is better! I did like the fact that Rumbi's was less "brothy", but Laura's had SOOOO much more flavor!