Chef K's Crockpot Thai Coconut Chicken Soup


1-2 lb boneless skinless chicken breast, cut into 1-2 inch pieces

8oz baby Bella mushrooms, sliced

1 cup shredded carrot

1 cup chopped sweet onion

1 cup chopped red sweet pepper

2 cloves garlic, finely chopped

Juice of 1 lime

2 heaping Tbsp creamy peanut butter

1-2 Tbsp red curry paste (to taste)

2 leeks, sliced and cleaned

1  14oz can coconut milk

½ cup chicken broth

1 cup frozen peas

Garnish: chopped cilantro, to taste


Add all ingredients except frozen peas and cilantro into the crock pot. Turn on high, cook 4 hours until done.  Add peas and cook 30 minutes more. Serve topped with chopped cilantro. Enjoy!

Chef K's Braciole


1 Beef Flank Steak (1  1/2 pounds)

2 Tbsp olive oil

1/2 cup soft bread crumbs

1/2 cup minced fresh parsley

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

3 cups marinara sauce


Preheat oven to 350.  Flatten steak to 1/2 inch thickness.  Combine the bread crumbs, parsley, cheese and garlic.  Spoon mixture over beef to within 1 inch of edges.  Press down to firm.  Roll up jelly-roll style, starting with a long side.  Tie with kitchen string or secure with skewers.  In a Dutch oven or large oven-safe pot, brown meat in olive oil on all sides.  Pour marinara over meat and cover.  Roast in oven for 1 1/2-2 hrs. until tender.  Carefully remove meat from sauce, and discard string or skewers.  Cut into thin slices and serve with sauce over your favorite pasta.