Thai Chicken Bites with Dipping Sauce

Recipe: All Recipes

I've been making this recipe for a while and it's one of my favorites. It has a very distinct flavor. Very authentic tasting.

2 teaspoons light or dark brown sugar
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 cup prepared Thai peanut sauce
1/2 cup light coconut milk
1/2 cup chicken broth
4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
2 tablespoons coarsely chopped peanuts
2 tablespoons thinly sliced scallions

Directions:
1. Mix sugar and dry seasonings in a small bowl. In a 2-cup measuring cup, mix peanut sauce, coconut milk and broth. Split each breast by cutting in half horizontally. Lightly pound to about a 1/2-inch thickness. Place chicken and oil in a medium bowl; toss to coat. Sprinkle seasoning mix evenly over chicken breasts.

2. Heat a 12-inch non-stick skillet over medium-high heat until very hot, then add chicken. Cook, turning once, until crusty brown and fully cooked, about 2 minutes per side. Transfer to a cutting board and let rest.

3. Add peanut mixture to empty skillet; cook, stirring constantly to loosen brown bits, until sauce reduces by half, about 2 to 4 minutes. Return to measuring cup. (Chicken and sauce can be made 2 hours ahead; reheat in a warm oven or microwave.)

4. To serve, cut each breast cutlet into 12 to 15 bite-sized pieces. Transfer to a serving platter. Drizzle with a little peanut sauce, then sprinkle with peanuts and scallions. Serve immediately with toothpicks and remaining dipping sauce.

Butterhead Salad with Smoky Ranch

Good basic salad. I'll make it again. I used cherry tomatoes.

Recipe: Better Homes & Gardens

Dressing:
1/2 tsp. minced garlic
1 cup buttermilk
1/3 cup mayonnaise
1/3 cup sour cream
2 TBSP snipped fresh Italian parsley (flat-leaf)
2 TBSP snipped fresh chives
1 green onion, thinly sliced (2 TBSP)
1 tsp. white wine vinegar
1/2 tsp. smoked paprika
1/4 tsp. black pepper

Salad:
4 heads butterhead (Boston or Bibb) lettuce, torn
1 cup yellow pear tomatoes, halved

Whisk dressing ingredients together until well combined. Toss with lettuce and tomatoes. Serves 8.

70 calories
5 g fat (1 g saturated)
5 mg. chol
158 mg sodium
4 g carbs
1 g fiber
2 g protein

Mushroom-Blue Cheese Tenderloin

Really good - even if you're not really a mushroom person. The marinade is very strong.

Recipe: Taste of Home

1-1/2 cups soy sauce
3/4 cup Worcestershire sauce
1 beef tenderloin roast (3-1/2 to 4 pounds)
4 garlic cloves, minced
1 tablespoon coarsely ground pepper
1 can (10-1/2 ounces) condensed beef broth, undiluted

SAUCE:
1/2 cup butter, cubed
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
1 cup (4 ounces) crumbled blue cheese
1 tablespoon Worcestershire sauce
1/4 teaspoon caraway seeds
4 green onions, chopped

In a large resealable plastic bag, combine soy sauce and Worcestershire sauce. Add the beef; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. Rub the beef with garlic and pepper; place in a shallow roasting pan. Add broth to the pan. Bake, uncovered, at 425° for 45-55 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes before slicing.

Meanwhile, in a small saucepan, melt butter. Add mushrooms and garlic; saute until tender. Add the cheese, Worcestershire sauce and caraway seeds; cook and stir over low heat until cheese is melted. Stir in onions; heat through. Serve sauce with beef. Yield: 10 servings (1-1/2 cups sauce).

Peach Salsa

I tried this the other day off of the same blog. I am giving it out for Christmas.



Homemade Peach Salsa

6 cups peeled, pitted and chopped peaches (about 12 peaches)
1/2 cup chopped onion
1/2 cup chopped red bell pepper
4 jalapeno peppers finely chopped (remove seeds and ribs)
1/4 cup chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/4 cup white vinegar
1 teaspoon grated lime zest
1/4 cup white sugar
1 small box fruit pectin crystals (49gram)
1 1/2 cups sugar
6 – pint canning jars

Wash jars and lids in soapy water. Rinse well. Dry bands and set aside. Place jars and lids in water and allow to simmer (not boil) until ready to use.

In large saucepan, combine peaches, onion, pepper, cilantro, garlic, cumin, vinegar, and lime zest. Mix pectin with 1/4 sugar and add to your peach mixture. Bring to a boil and then add remaining 1 1/2 cups sugar. Boil for 1 minute stirring constantly. Remove from heat.

Pour into prepared pint jars, leaving 1/4 inch air space. Wipe rim and threads of jar with a clean damp cloth. Place lid and rings on jars, just until resistance is met. Place jars in large pot and cover them with water 1-2″ over jars. Boil for 15 minutes. Carefully remove jars and allow to cool completely. After jars have completely cooled check for proper seal. Press on center of lid. It should be firm, pulled down and not flex. Tighten rings.

Makes 6 pints

Pour Peach Salsa over a brick of cream cheese and serve with crackers! YUM!!

White Sauce for Pizza

This sauce was pretty good. It basically tastes like ranch dressing, because it is ranch dressing. Very simple to mix up. Nothing spectacular, but works in a pinch.

Recipe: Real Mom

1/2 cup ranch dressing
1 tsp. minced garlic
1 tsp. dried basil
1/4 cup shredded Parmesan

Mix all ingredients together and place on your pizza crust.

Jillian's Hot Fudge Sauce

I got this recipe from a girl I work with. I made it (sorry no pics), and it is pretty tasty. We had it on ice cream with brownies, but I must say...I liked it even better to dip raspberries in. Delish!
It's very easy, so here you go.

Melt in microwave:
1/4 cup butter
1 cup chocolate chips
1/2 cup karo syrup
Then add: 1 can sweetened condensed milk
pinch of salt
microwave 2 more minutes

Honey Butter

Add 1/2 to 3/4 cup butter to 1/4 cup honey. Butter should be softened. Mix with beaters to get a fluffy consistency. I like to add a few dashes of cinnamon. Perfect for Chocolate Chip Pumpkin Bread.

Whole Wheat French Toast with Blueberry Sauce

Recipe: Zonya Foco

This was good. Mike said the bread was a little "harsh." I used really grainy whole wheat nutty bread and it was very distinctive. You couldn't taste much else besides the bread. I will make it again with different bread.

1 egg
2 egg whites
1/2 tsp. vanilla
1 TBSP skim milk
3 dashes cinnamon
3 cups frozen unsweetened blueberries
8 slices whole grain/multi grain bread
1 tsp. corn starch

Toss eggs, vanilla, milk and cinnamon lightly with a fork. Dip bread in egg mixture and cook on griddle.

Place blueberries in microwave safe bowl and cook on high for 4 mins. These will cook down to 1 1/2 cups. Add corn starch. Continue microwaving for an additional 2 minutes until thick and bubbly.

I cooked the blueberries on the stove. Or, try this blueberry sauce. It's my favorite blueberry sauce.

Recipe: All Recipes

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 TBSP corn starch
1/2 tsp. almond extract
1/8 tsp. cinnamon

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water and orange juice and sugar. Stir gently. Bring to a boil.

In a small bowl, mix the cornstarch and 1/4 cup cold water. Gently stir in the cornstarch mixture into the blueberries. Simmer gently until thick, 3 to 4 minutes.

Remove from heat and add almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.