Thai Chicken Soup *Lauren Perry*

I have had a few requests for this recipe :)

It is very different, you have to really be open about the flavor. All of my family and friends that have tried this have thought it to die for.

I created this recipe on my own- from trial and error and taste. I tried a similar soup at the Thai Dishes restaurant in Santa Monica, Ca. The first bite I took of this soup, I literally gagged. But the taste stuck with me on the car ride home (my mom ordered it to go). I literally ate ALL of her soup the rest of the ride home.

I have never written down exact measurements- so you will have to bear with me. This soup is very worth it.

Ingredients-
-Lime Juice (I buy the bottled kind and probably use about 1/3-1/2 a cup)
-1 can of coconut milk
-2- 32 oz chicken broths (they come in the box's)
-about 10 FRESH shittake mushrooms- cleaned, stems removed, and sliced (don't buy the dried ones, you have to soak those for hours in water)
-3/4 cup to a cup of white rice
-2 large chicken breasts- cubed
-1 bunch of chopped green onions
-1/4 cup of chopped cilantro
-2 TBS of chopped lemon grass- (I HATE chopping lemon grass- its such a pain! I found this little tube in the herb isle, and it works sooo much better- https://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&productId=390945&catalogId=10001&krypto=QJrbAudPd0vzXUGByeatog%3D%3D&ddkey=http:ProductDisplay
- 1/4 cup of soy sauce
-season to taste with sugar (I probably use 2 Tbs), garlic salt (like 4-6 good shakes), pepper (2 good shakes), and red pepper flakes (1 good shake).

The soup is supposed to be a good blend of sour, spicy, and sweet :)

To cook- in a large pot, boil the broth. Add the coconut milk, lime juice, chopped and sliced ingredients, and seasoning.

Flautas *Lauren Perry*

These are great little appetizers if you have company over for a mexican food night :)

Ingredients
-1 cup of chicken (cooked and shredded)
-1/2 cup of Pace Picante Sauce (I like mild)
-2 green onions chopped
-1/4 tsp ground cumin
-1 cup of shredded mexican cheese
16 corn tortillas
some veggie oil

fry tortillas in a little bit of oil for less than a minute, remove and add to plate with paper towel
in bowl- mix chicken, pace, onions, cumin, cheese
scoop into small corn tortillas
roll to secure and add toothpick through the middle
seam side down, add to cookie sheet/baking sheet and bake at 400 deg. for 20 minutes

Peanut Butter Icebox Pie *Lauren Perry*

Once you eat this pie, you will NEVER be the same again.....
your clothes will no longer fit......
all other desserts will seem like stale cookies....

I got this recipe from an amazing bakery when I was back in New York City a few years ago. I have been sheltering it because it is prized, and I like to be one of the exclusive ones to have it. I am now over my selfish phase. If you attempt to get my famous vanilla bean cupcake recipe from me, I will probably kill you first:)

Ingredients-

Crust-
-1/2 cup of softened unsalted butter
-2 cups of Vanilla wafer crums (put them in a blender or food processor to turn them into crumbs)

Filling-
-12 oz of cream cheese (aka 1 1/2 packages) Low-fat or fat-free cream cheese is for the weak!
-3 TBS sugar
-1/2 tsp of vanilla extract
-3/4 cup of heaving whipping cream
-6 Reeses Peanut Butter Cups- chopped but chunky
-3/4 cup of smooth peanut butter
-1/2 cup of carmel (I just buy the kind that goes on ice cream toppings)

garnish with some peanut butter cups and swirl carmel decorations

DIRECTIONS-
Crust- combine butter and waffer crumbs, press firmly into lightly buttered glass pie dish or ceramic baking dish. Drizzle some carmel on the crust (put clear wrap over the top and set in the freezer for 30 minutes)

Filling- Cream cheese in mixer until smooth, add sugar gradually while beating. Add vanilla, fold in heavy cream, fold in peanut butter cups.

In sep bowl, mix peanut butter and carmel

Take crust from freezer, add 1/2 of the peanut butter/carmel mix- then add 1/2 of the cream cheese mixture- then add the other 1/2 of peanut butter/carmel mix- then add the last 1/2 of cream cheese mix. Then take a fork and swirl the mixture a few times around(but dont blend). Garnish with Reeses chunks and carmel on top, add to the refridgerator

**** best made the night before you eat it, so it gets cold enough****

Cannon Queso *Lauren Perry*

This is one of Cannon's favorite "dip- dip's". He loves dipping his chips in his own little bowl :) Brian and I love it too!

This makes a ton! You can do it in a crock pot, on the stove, or in the oven. I think its easiest on the stove.

Ingredients

-1 lb of Velveeta Cheese (just buy the block and cube it into small pieces)
-1/2 white onion- chopped
-1/2 lb of ground beef
-1/2 a tub of fresh salsa (you can also use pace picante or a can of diced tomatoes with chili) I like mild salsa- but you can go according to taste
-1- 4 oz can of Diced Green Chile's (I like it mild, so I only use 1/2 can)
-dash of pepper
-dash of garlic salt

Add the diced onion and ground beef to a large pan/skillet- cook until ground beef is browned
Add Salsa
Add Diced Green Chile's ( I only use 2 oz- but if you like spicy go for 4!)
Add the 1 lb cubes of Velveeta Cheese and melt
Dash of pepper and garlic salt

Serve warm with tortilla chips or on a yummy baked potato

Cilantro Lime Butter *Lauren Perry*

I used this butter to cover and bbq corn on the cobb

I also used this butter a few days later on top of shrimp that I BBQ'ed

It is seriously fantastic and you can add it to anything! Baked potatoes, veggies, meats.... you name it!


in a food processor add-

juice from 1 large lime and then zest the rind
1 stick of butter
a bunch of cilantro (without the stems)
garlic salt/ dash of pepper
a small pinch of cayenne pepper

blend in processor and add to air tight container
refridgerate until use :)