Red Curry Shrimp with Jasmine Rice

A couple of Sunday's ago I didn't go to the grocery store as planned, and once six o'clock rolled around, I was hungry.  Rather than running out to grab something, I figured I should try to throw something together with the stuff that I had on hand.  When I looked in my cupboard I found this:

It was a jar of Thai Kitchen Red Curry Simmer sauce, I had bought it a few months ago when I had a coupon for it, and had yet to try it.  I remembered that I had some shrimp and frozen broccoli in the freezer, so I figured I would try it out.

I knew I needed some sort of rice or noodle to serve it over to soak up the sauce; so I was very happy when I came across this:

Uncle Ben's Jasmine Ready Rice!  I think I bought this with the intention of using it with some sort of Thai stir fry I was going to make once; well it didn't happen then, but on this night I was happy to find it, especially since it only takes 90 seconds in the microwave and it is done.

So I gathered my sauce, shrimp, rice, frozen broccoli and red bell pepper that I had found in the fridge and started cooking.  Well the strangest thing happened, from start to finish the entire process took just 15 minutes, which is at least how long it would have taken me to run out and grab some food somewhere!  Plus, it was a much healthier option than anything I would have gotten.  The flavor of this was good, very mild for those of you worried about spice (but it could be easily taken up a notch with some siracha sauce) and it paired so well with the Jasmine rice.  I was very proud of myself for making such a colorful, healthy meal....and my stomach was grateful that it only took 15 minutes!

Red Curry Shrimp with Jasmine Rice

(Serves 2 )

1/2 lb. uncooked shrimp, peeled and deveined (If using frozen, just run under some water for a minute)

1 (11.9 oz.) jar Thai Kitchen Red Curry Simmer Sauce

1 red bell pepper, chopped

1 c. broccoli florets (I used frozen, but fresh would work)

1 (8.5 oz.) bag Uncle Ben's Jasmine Ready Rice

In a medium saucepan, heat simmer sauce until boiling.  Add shrimp to sauce and reduce to a simmer.  Cook about 3 minutes and then add the red bell pepper and broccoli.  Meanwhile, cook Ready Rice according to package directions.  The sauce is done once the shrimp are fully cooked (pink).  Divide rice into two bowls and top with the shrimp sauce.  Enjoy!

Cheesy Potatoes Gratin

By no means has it actually felt like Fall yet here in Arizona, but that hasn't stopped me from wanting to eat Fall type foods, specifically, casseroles!  I know I have previously pledged my love for almost all things casserole, so when I say these on Kaitlin's blog, I knew I just had to make them soon.  As luck would have it, I happened to have a package of homestyle potato slices in my fridge that were quickly approaching their expiration date, so I took it as a sign!  After getting home from work one night, I was able to quickly throw these together, especially since the potatoes were already sliced (the original recipe called for peeling and slicing the potatoes).  I had just gotten these cute little red ramekins and had been looking for a reason to try them out, but I suppose you could just put everthing in one large dish, it might just have to cook for a bit longer.

I had one little problem while making these, at some point, my toaster oven that I was baking these in turned off!  I was pretty sure that I set the timer for the alotted time, but somehow it went off, and I didn't hear it ding over the TV.  When the smell finally brought me into the kitchen, I could tell that they weren't done, so I just had to guess on how much time they needed until they were done.  After the delay,I was finally able to dig into the potatoes, and they were worth the wait!  They were creamy, cheesy and just so comforting!  I think I went a little bit overboard with the garlic, but that is a personal preference, so adjust accordingly!  These could even be made into a nice meal with the additional of some ham to the mix....but entree or side dish, they are still delish!

Cheesy Potatoes Gratin

adapted from Kaitlin in the Kitchen

20 oz. pkg. Simply Potatoes Homestyle slices (found in the refrigerated section by the eggs)

1/2 c. half and half

4 Tbsp. Parmesan cheese, grated

2 c. extra sharp cheddar cheese, shredded, divided

2 small garlic cloves, minced

Salt and pepper to taste

Butter, to butter the gratin dishes

Preheat oven to 375 degrees.

In a large bowl, add potato slices, half and half, 1 3/4 cup cheddar cheese, Parmesan cheese, garlic and salt & pepper.  Stir to combine, making sure all the potatoes are well coated; if needed add more half and half.  Generously butter your ramekins or baking dish (this adds flavor, don't use spray).  Spoon the potatoes evenly into 4 small ramekins and flatten to make sure they're in an even layer.  Bake in the preheated oven for 40 minutes, then remove and sprinkle with the remaining cheese.  Bake for an additional 15 minutes or until cheese is bubbly and golden brown.  Let cool for about 5 minutes before eating.

Beer Cheese Dip

I actually made this dip for one of my tailgates earlier this season, but I forgot my camera that day, and my sister called dibs on the leftovers. I told her she could have them as long as she took a picture and sent it to me....well, she lost her camera cord....so it took awhile....but she finally sent it so I can post the recipe for all of you!

At this point, I can't even clearly remember what game I made this for, but I am thinking it had to be University of Washington....which was an exciting game as my Sun Devils scored a touchdown as time expired to win the game!! Everyone in the stadium figured we were heading into overtime (which I was a bit miffed about because my DVR was going to miss overtime...and yes, I go to the game and re-watch it on TV, it is just my thing, don't judge me!).....but then a beautiful rainbow pass dropped the ball into the waiting hands of Chris McGaha, who seemed to be in just as much shock as the rest of the crowd! It always seems that we come up on the short end of these last minute scores (which, incidentally, is the reason for three of our losses this season), but this night was different for a change.

We were having a really casual tailgate that night, just Washington "Husky" Dogs, Washington Apple Pie....you get the drift. I knew we needed some sort of munchie to tide us over until we grilled the hot dogs, so I went searching on Recipezaar and came up with this little gem. After reading the ingredients, I was sold, and I knew my crew would be to....I mean it has two kinds of cheese, ranch dressing and beer in it...can it get any better? Well, I whipped this up in my Kitchen Aid mixer, and let it sit overnight until game day, the verdict, it was a HIT! Everyone wanted to know what was in it, and couldn't stop eating it. I served it with some pretzel crisps that I found at Costco, because pretzels + cheese + beer = YUM! Like I said earlier, my sister took home the leftovers, and I am guessing they didn't last long. For those of you weary of the beer part, you really couldn't taste it, but if you want to leave out the liquor all together, just substitute some apple juice!

Beer Cheese Dip

adapted from Recipezaar

2 (8 oz. each) pkgs. cream cheese
1 pkg. Ranch dressing mix (Like Hidden Valley)
2 c. sharp cheddar cheese, shredded
1/4 c. green onion, tops only, chopped
1/3 - 1/2 c. beer, any flavor (I think I used Bud Light) or use apple juice

In a medium bowl, combine the cream cheese and the ranch dressing mix; mix until smooth. Stir in the cheddar cheese and the green onions. Slowly add beer until you reach your desired consistency. Cover and refrigerate overnight; serve with pretzels, crackers, veggies, etc!

Yupha's Thai Kitchen

A couple of weeks ago, I made plans to go out to dinner with "My Biggest Fan" (aka Kelly) and her family, as usual, she wanted me to pick the place, and preferably make it someplace new. When we get together, we tend to always go for Mexican food, and while neither of us have ever been known to turn our nose up at a good enchilada, I thought we should shake things up a bit. I had remembered reading about Yupha's awhile ago, and I always had wanted to try it, and with it conveniently being located in Tempe between my house in Scottsdale and her house in Chandler, it just made since. Plus, she and her husband Jimmy love them some spicy food, so if we weren't going for Mexican, at least they could still get their spice fix! Never wanting to miss out on some Thai food, or getting to play with a cute baby, my sister came along with us as well.

Yupha's is located in the same plaza as Vincitorio's Restaurant on the Southeast corner of McClintock and Elliot. They used to be located on Rural and Elliot, but have moved to this new location in the past year. The space is big, open and modern; with high ceilings, minimal furniture and modern art, it makes for a very relaxing vibe. We arrived at 6:30 on a Thursday night, and while the place wasn't completely full, most of the tables were occupied. Our waitress came by and took our beverage order, and then gave us some time to look over the menu. And time she gave us, because it seemed like it was 10 minutes before she finally returned; they must have been understaffed that night, because it was just her and one other waitress covering the whole restaurant, so we decided not to get to upset by this.

When she finally did return to take our order, she couldn't have been more pleasant; answering our random questions and suggesting items on the menu. Kelly and Jimmy ordered the Thai Rolls to start and I got some Tom Kha Gai soup to begin with. The spring rolls came with four in an order, and plum sauce on the side for dipping. Everyone's first reaction to them was how skinny they were, and not in a good way. The menu described them as being filled with bean threads and vegetables; well, upon their first tastes, Kelly and Jimmy saw a bean thread or two inside of them, but other than that, it just seemed to be all wrapper. They were cooked to a nice, golden, crunchy brown, but they were seriously lacking in the veggie department. The plum sauce was good, but they are probably not something that I would recommend for anyone to order.


I absolutely love Tom Kha Gai soup, but almost every Thai restaurant that I go to doesn't offer just a single serving bowl of it, they get all fancy and serve it in these giant silver urns, so I rarely end up ordering it. When I saw that I was able to order just a bowl of the soup, I knew that I had to give this version a try. Well, I have to say, this was the best version I have ever had; it had a touch of heat, mixed with the cool coconut and lime leaves, it was heavenly. My sister had never tried this kind of soup, so I scooped some into a bowl for her and she too thought that it was really good. The flavors were so well balanced, that I really could have eaten a giant urn full of this version!


I like all different kinds of Thai dishes, curries, noodles, etc., but on this particular night I wasn't feeling that adventurous, so I decided to go with the old Pad Thai standby. Kelly decided she was going to have the Pad Thai as well (but I won't bore you all with two pictures of the same dish). I ordered mine mild with the chicken and shrimp, while Kelly ordered hers at a hot heat level and with just tofu. When the dishes came out they were giant plates, just heaping with noodles. The ever present crushed peanuts and bean sprouts were strewn across the top just waiting to be mixed in to the delicious sauce and noodles below. Both Kelly and I dug in and were immediately happy with our dish; the noodles were perfectly cooked, and the sauce had just enough sweet and heat to give it a savory flavor. We both really enjoyed this classic, and I even felt that this is quite possibly the best version that I have ever had. My only complaint would be that I got a whopping two shrimp in my dish, and one of them was so hidden I didn't even find it until I was boxing up my leftovers!


Laura, whom I usually refer to as the Pad Thai Queen, because she never varies from her order, actually surprised me and ordered the Roasted Duck. Well, I shouldn't say this totally surprised me, because while she loves a good Pad Thai, if there is duck on the menu, it is no contest. She was quite surprised by how many different duck dishes Yupha's had on their menu, typically, if there is duck, there is one option, but they had at least four options plus a duck special! Not being one for spicy food, she opted for the Roasted Duck that was served over a bed a steamed spinach and with a brown sauce on the side. When her plate arrived, she was amazed to see the entire duck on her plate...bonus! The duck's skin was nice and crispy, and when dipped into the brown sauce, the flavor was really accentuated. Laura was really happy with this dish, and while it didn't scream Thai food, she was happy to pass up her usual Pad Thai in favor of the duck (though that didn't stop her from stealing a few bites off of my plate)!

Jimmy was in the mood for curry, and finally decided on the Green Curry with Beef, at a hot heat level! When the bowl came out, I could smell the heat wafting off of it and the scent of the lemongrass; it looked really good. After piling his plate with rice, he scooped beef and green curry sauce over the rice to begin his feast. He really like it, the meat was tender and the heat of the curry was tempered by the rice. At one point, he ran out of rice, and due to the shaky service, we waited a long time before Laura told him to just eat the rest of her rice; which was a good thing, because we might still be waiting for rice and water today! Once he got more rice, Jimmy was able to polish of the curry and declared it to be a success!

When we first got to the restaurant, Logan was still asleep, and of course he decided to wake up just before we got our food....but he is such a good baby that it didn't cause any problems. Laura hadn't seen him since he was a few days old, and she was excited to see how big he had gotten at five months old! We tried to take some pictures with him at the end of dinner, but he wasn't in the mood for photographs, but that didn't stop us from trying!

Myself, Laura, Logan & Kelly

(Not Pictured - Jimmy the Camera Man!)

Dinner was excellent, I am so glad that I finally made it to Yupha's, and I think the consensus of the group was that this was some above average Thai food. As always, we went for the company, but enjoyed the food, not a bad Thursday night at all!

Yupha's Thai Kitchen
1805 E. Elliot Rd., Suite 115
Tempe, AZ 85284
www.yuphasthaikitchen.com

Creamed Spinach

I have been cooking I promise, but I haven't been blogging about it, and I don't really have an answer as to why. This is the spinach side dish that I made to go with the Stuffed Pork Loin and the Individual Pumpkin Cheese Cakes; that was two weeks ago. I guess I have been rather busy, but that is not an excuse, so I would like to apologize to "My Biggest Fan" for my absence....I vow to get back on track this month!

My dad loves a good creamed spinach, so when I was trying to figure out a vegetable side to go with the pork, I decided that creamed spinach would be perfect. This is a version from Emeril Lagasse that I found on Recipezaar, it was really simple to throw together, and reheated well. The only issue I found was that it was a bit runny, so I think the spinach needs to be rung out really well before the liquid is added, but other than that....it was just delicious! (Please pardon the picture.....there was just no pretty way to photograph this!)

Creamed Spinach

adapted from Recipezaar

3 Tbsp. butter
3 lbs. fresh spinach, washed and stemmed (The original said to chop, but I skipped that)

Salt & pepper to taste

2 Tbsp. chopped garlic

2 c. Half and Half

2 c. Italian blend cheese, shredded, divided

Preheat oven to 375 degrees.

Lightly grease a 2 quart baking dish; set aside.

Heat a large skillet over medium-high heat; add butter and stir until melted. Add spinach to skillet along with salt and pepper; saute for 3 to 4 minutes or until all the spinach is wilted. (At this point, I would remove the spinach and squeeze out all the extra liquid) Add the Half and Half and the garlic to the spinach; bring to a boil then reduce to a simmer. Add more salt and pepper to taste. Simmer for 6 minutes, or until mixture begins to thicken. Remove pan from heat and stir in 1 1/2 cups of the cheese. Pour into prepared baking dish; sprinkle with remaining cheese. Bake for about 4 - 6 minutes until cheese is melted and bubbly.