Salted Brown Butter Rice Crispy Treats

Nat told me I had to try "brown butter rice crispies" so I found a recipe and they did not disappoint!!! Soooo much better than the original.

Recipe from Smitten Kitchen

Salted Brown Butter Crispy Treats

4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)
Butter (or coat with non-stick spray) an 8-inch square cake pan with 2-inch sides.

In a large pot, melt butter over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is often less than a minute.
As soon as the butter takes on a nutty color, turn the heat off and stir in the marshmallows. The residual heat from the melted butter should be enough to melt them, but if it is not, turn it back on low until the marshmallows are smooth.
Remove the pot from the stove and stir in the salt and cereal together. Quickly spread into prepared pan. I liked to use a piece of waxed or parchment paper that I’ve sprayed with oil to press it firmly and evenly into the edges and corners, though a silicon spatula works almost as well.
Let cool, cut into squares and get ready to make new friends

Coconut Curry Chicken Soup

from Jen Lilly

This soup was simple and yummy. I seasoned it with a lot of salt:)

1/4 c. unsalted butter
1 large onion, chopped
2 TBSP green curry paste
1 TBSP Curry Powder
3 garlic cloves, minced
1 TBSP minced fresh ginger
1 red bell pepper, thinly sliced and cut into 1" long pieces
8 oz. fresh mushrooms, very thinly sliced
8 cups low sodium chicken broth
2 14-oz. cans lite coconut milk
2 TBSP fish sauce
3 TBSP brown sugar
1/4 tsp. crushed red pepper flakes
3 cups cooked and shredded chicken breasts
1 cup snow peas, trimmed and cut in half
1/4 c. freshly squeezed lime juice
2 green onions, thinly sliced
1/2 c. chopped fresh cilantro
kosher salt and freshly cracked black pepper, to taste

Preparation
In a Dutch oven or heavy stock pot over medium heat, saute the butter and onion, just until the onion is softened. Add the curry paste and curry powder and stir to combine. Then add the garlic, ginger, red bell pepper, and mushrooms. Cook until softened, about 3 to 5 minutes. Add chicken broth, coconut milk, fish sauce, brown sugar, red pepper flakes, chicken, and snow peas. Stir to combine and cook until thoroughly warmed. Before serving, stir in lime juice, green onions, and cilantro. Season with kosher salt and freshly cracked black pepper, to taste.