Slow Cooker Thai Coconut Soup

{Recipe from 365 days of Slow Cooking}

• 1 (14oz) can light coconut milk
• 1 tbsp Thai red curry paste (I put a little extra)
• 3/4 lb boneless, skinless chicken breasts
• 4 oz white mushrooms, sliced
• 2 lemongrass stalks
• fresh lime juice to taste (I used 5, but I like it really tangy)
• 1/2 cup cilantro, chopped
• salt and pepper 

1. Combine coconut milk, curry paste, broth, chicken, mushrooms and lemongrass in slow cooker.
2. Cover and cook on low for 4 hours, or on high for 2-3 hours.
3. Remove lemongrass stalks and discard. Shred the chicken and mix it.
4. Add in lime juice, to taste. Salt and pepper to taste. Ladle into serving bowls and top with a bit of cilantro. 

I actually completely ignored the last step because I am super awesome at reading directions. So I squeezed in two limes at step 1 and then by then time it was done was really confused as to why it tasted so bland. So I squeezed three more limes in, added a chicken bouillon cube, extra curry paste, and a bit of soy sauce. It was delicious. Makes about 6 servings.

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Beef Tenderloin with Balsamic Tomatoes

{What's Cookin' Good Lookin'}

Beef Tenderloin with Balsamic Tomatoes

{Recipe from Better Homes & Gardens}

• 1/2 cup balsamic vinegar
• 1/3 cup coarsely chopped, seeded tomato
• 2 teaspoons olive oil
• 2 beef tenderloin steaks, cut 3/4 inch thick (about 8 ounces)
• 1 teaspoon snipped fresh thyme (optional)

Directions

1. In a small saucepan bring vinegar to boiling. Reduce heat; simmer, uncovered, 5 minutes or until reduced to 1/4 cup. Stir tomatoes into hot vinegar reduction.

2. Meanwhile, trim fat from steaks. Sprinkle with salt and pepper. In a large skillet heat oil over medium-high heat. Add steaks; reduce heat to medium. Cook to desired doneness, turning once. Allow 7 to 9 minutes for medium-rare (145 degrees F) to medium (160 degrees F).

3. To serve, spoon vinegar reduction over steaks. Sprinkle with thyme.