Tag Archives: Thai

Bays English Muffin Pizza Challange

23 Apr

This post has been loooong overdue….but I’m happy to say I won’t be homeless come June 1st. We signed our new lease for a 2 bedroom apartment in Bucktown last week. I was VERY happy not to be looking for apartments this weekend. Instead, I made 3 new recipes! Here is the first.

“What is that,” do you ask?? It’s a very delicious Thai Chicken Pizza on Bays English Muffins. My sorority sister/Kendall Alum/Fellow Blogger, Rebecca from Homemakers Habitat, informed me of a recipe challenge with Bays English Muffins. Here are the details from Bays Website– Beginning April 1 through May 31, 2012, enter your original Bays English Muffin pizza recipe online at http://www.bays.com and begin competing with others for a chance to win a VIP trip for 2 to Italy, the place where pizza was born.  In addition to the grand prizewinner, five finalists will win a case of Bays English Muffins.  The winner will be announced on their webpage and on Facebook page in mid-June of 2012.

What’s your favorite pizza? Have you tried a Bays English Muffin? I must admit, I don’t buy english muffins too often. But after eating several Bays English Muffins, they are my new favorite brand. Why? This may sound strange, but I LOVE how easy they are to separate in half. No knife needed, no crumbs all over the place. And they taste really good!!

I’m challenging all of you to give this recipe contest a try. It’s so easy! Just think of your favorite foods and make it into a pizza on a Bay English Muffin. My only request is if you win the VIP trip, you have to take me. I promise I’ll be a very entertaining traveling companion. 🙂

Thai Chicken Pizza on a Bays English Muffin, serves 1

  • 1 Bay English Muffin, halved
  • 2 tbs Spicy Thai Chili Sauce
  • 2 tsp shallots, thinly sliced
  • 1/4 zucchini, thinly sliced
  • 1 tsp red chili flakes
  • 1/4 cup shredded chicken
  • 1/4 cup reduced fat cheese, shredded
  • 1 tsp cilantro
  • 1 tsp basil

Directions

  1. Pre-heat oven to 350 degrees. Spread Thai Chili Sauce all over the english muffins. Top with shallots, zucchini, red chili flakes and chicken. Cover with cheese. Bake for 8-10 minutes.
  2. When the cheese is melted, top pizza with additional Thai chili sauce. Sprinkle cilantro and basil as a fresh finishing touch!
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Easy Thai Chicken Coconut Soup

8 Feb

Also known as Tom Kha Gai. (try saying that 5 times fast.)

I love to order it from my favorite Thai place. The combination of the lemongrass, ginger and coconut is great to eat anytime of the year. I’ve always wanted to make it for myself  — mainly because once I know how to make Tom Kha Gai, I won’t order it anymore when I go out. I don’t like to eat specific dishes I know I can make. Which is great because it makes me venture off the everyday menu & try new things. Win Win for me!

Even though this recipe tastes exotic, you can find all of the ingredients are your local grocery store. I recommend using chicken thighs instead of breast meat. Thigh meat retains moisture when it’s cooked unlike breast meat which gets all rubbery if it’s cooked too long.

I like to add rice to this soup. It’s not the traditional way to eat it, but it keeps me full longer. You can add rice to a bowl and ladle the soup over it if you want.

It’s getting colder in Chicago… but this soup keeps me warm and the Thai flavors spice up my day. Hope you enjoy it!

Tom Kha Gai

  • 1 tbs olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 tsp minced ginger
  • 1/2 green pepper, diced
  • 1 can (14oz.) light coconut milk
  • 2 cups chicken stock
  • 1 stalk of lemon grass
  • 1 lb skinless chicken thighs, cubed
  • 1 cup sliced mushrooms
  • 1 tbs lime juice
  • 1 tbs Thai or Vietnamese fish sauce (nuoc mam or nam pla)
  • 1 tsp sugar
  • 1 tsp Thai chili paste ( I used Sirichai since I always have it on hand)
  • Basil leaves, for garnish
  • Cilantro, for garnish

Directions

  1. In a medium sauce pan, add olive oil. When the oil is warm, add onion, garlic, ginger and green pepper. Once the onion is soft, add coconut milk, chicken stock and lemongrass. Bring to a boil.
  2. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes.
  3. Discard lemongrass. Garnish servings with basil and cilantro.