Chicken Satay with Spicy Peanut Dipping Sauce
At our dinner we had both peanut sauces. The darker one was Peanut Dipping Sauce. The lighter one was Thai Peanut Dipping sauce (using a serrano pepper instead of bird's eye pepper and coconut cream instead of peanut oil).
2 teaspoons coriander seeds (toasted and ground)
2 teaspoons cumin seeds (toasted and ground)
1/4 teaspoon turmeric (ground)
2 stalks lemongrass (peeled & chopped)
1 shallot (diced)
1 tablespoon garlic (grated)
1 tablespoon galangal (or ginger, grated)
1 birds eye chili (sliced)
1 lime (juice and zest)
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon oil
1 pound chicken (cut into thin strips)
* wooden skewers (soaked in cold water for 30 minutes)
1/4 cup peanut sauce
Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil. Marinate the chicken in the marinade in the fridge for 1 hour to over night. Skewer the chicken and grill it until cooked and slightly charred, about 3-5 minutes per side. Serve with peanut dipping sauce.
Thai Spicy Peanut Sauce
A tasty spicy Thai style peanut sauce that is not only perfect for dipping chicken satay but it also goes well in a lot of other dishes.
Servings: makes 1 cup
1 tablespoon peanut oil*
1 tablespoon red curry paste
1/4 cup peanut butter
1/2 cup coconut milk
3 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons brown sugar
1 tablespoon chili sauce (or to taste)
2 tablespoons peanuts roasted and chopped
Heat the oil in a pan over medium heat, add the curry and saute until fragrant, about a minute. Add everything else and simmer to thicken it a bit, about 2-3 minutes.
Note: Instead of using peanut oil, use the thicker coconut 'cream' from the top of the can of coconut milk.
Note: Use enough coconut milk to get the sauce to the desire consistency; 1/2 cup is perfect for a thicker dipping sauce and 1 cup is good for a thinner more dressing like sauce.
Spicy Peanut Sauce
A quick, simple and more pantry friendly peanut sauce.
Servings: 1 cup
1/4 cup peanut butter
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons brown sugar
1 tablespoon chili sauce (or to taste)
2 teaspoons garlic, grated (optional)
2 teaspoons ginger, grated (optional)
2 tablespoons peanuts roasted and chopped
Mix everything in a sauce pan over medium heat until well combined.
Recipe courtesy of ClosetCooking.com
Butternut Squash Soup
1 (2 to 3 pound) butternut squash, peeled and seeded (or buy pre-cubed)
2 tablespoons unsalted butter
1 medium onion, chopped
4 cups chicken stock
Nutmeg
Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.
Sausage Corn Chowder
1 lb ground pork sausage
1 cup chopped onion
1 cup chopped green bell pepper
4 cloves garlic, minced
1/2 cup all-purpose flour
6 cups milk
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 cans cream style corn
2 cans whole kernel corn, drained
2 T. chopped fresh parsley
Brown 1st 4 ingredients, stirring until sausage crumbles. Add flour and cook, stirring constantly, 1 minute. Gradually add milk and next 6 ingredients. Cook chowder over medium heat stirring occasionally, 10 minutes or until heated through.
Gazpacho
4 peeled tomatoes
1 cup celery
1 diced cucumber
1 diced green pepper
1 bunch green onions, chopped
2 teaspoons parsley flakes
1/2 teaspoon Worchester sauce
1/2 teaspoon garlic salt
3 Tablespoons wine vinegar or lemon juice
3 Tablespoons oil
1 Tablespoon salt
1 teaspoon pepper
1 large can of tomato juice
Chop vegetables. Mix spices into juice. Mix together. Refrigerate at least four hours in glass or stainless bowl. Serve cold. Serves 6-8.
Cucumber Sandwich
1 loaf French bread, cut into 24 slices (may need 2 loafs, depending on size)
2 medium cucumbers, peeled, sliced and quartered
1- 8 oz cream cheese, softened
1/2 c. Mayo
1 packet Hidden Valley Ranch Dressing mix
Mix cream cheese, mayo, and dressing mix and refrigerate overnight. Spread mixture on bread and place cucumbers on top of mixture.
Recipe courtesy of Emily Hazelbush
Caprese Salad on a Stick
Cherry or grape tomatoes
Mozzarella Cubes
Basil leaves
Small skewer or toothpick
Assemble on stick and drizzle with a little olive oil and pepper.
Green Onion Dip
2 bunches green onions, chopped
Shredded cheddar cheese, about 4 cups
Finely chopped pecans
Mayonnaise
2 jars hot pepper jelly
Mix together chopped green onions, shredded cheese and chopped pecans. Stir
in just enough mayo to stick it all together (not enough to make it
gloppy). Spread the mixture on a plate. Cover and chill for 2 hours (or
overnight). Just before serving, stir jelly thoroughly while in the jar,
then pour and spread over the chilled mixture.
Recipe courtesy of Debbie Brusehaver
Chocolate Cupcake Surprise
Note: make the frosting about 2 hours before the cupcakes
This whole process will take about an hour to an hour and a half.
*Frosting:
2 1/4 c. Heavy whipping cream
1/2 c. Milk chocolate chips
1/2 c. Semi-sweet chocolate chips
Heat whipping cream in saucepan over medium heat till it gently simmers.
Put chocolate chips in medium bowl. Pour heated whipping cream over chocolate chips. Let sit for a few minutes to melt the chips. Mix together till smooth. Put in fridge for 2-3 hours until completely chilled. Once chilled, using electric mixer on medium speed, mix till soft peaks are formed.
*Pudding:
Make any chocolate pudding mix you like. Make sure it is cooled completely.
(I used a box of instant chocolate pudding and it works great.)
*Cupcakes:
Makes 24 cupcakes
Ingredients-
1/2 c. Plus 1 TBSP cocoa powder
1/2 c. Plus 1 TBSP hot water
2 1/4 c. Flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 sticks plus 1 TBSP butter (17 tbsp total), softened to room temp.
1 2/3 c. Sugar
3 large eggs, at room temp
1 TBSP vanilla extract
3/4 c. Sour cream
Preheat oven to 350 degrees. Put paper cupcake liners in pans. In glass liquid measuring cup, mix hot water and cocoa powder till smooth. In bowl, mix flour, baking powder, baking soda and salt together. In med. saucepan mix butter and sugar. Cook till smooth and butter has melted, mixing occasionally. Transfer to a bowl (or bowl of an electric mixer) and beat with an electric mixer on med-low speed, till mixture is cool (4-5 min). Add eggs one at a time, mixing well after each addition. Blend in vanilla and cocoa mixture until smooth. With mixer on low speed, add flour mixture in 3 additions alternating with sour cream. Begin and end with flour mixture. So, add 1/3 flour mixture, mix till incorporated, add 1/2 sour cream, mix, add 1/3 flour mixture, mix, add rest of sour cream, mix, add rest of flour mixture, mix. Fill cupcake liners only 2/3 full. Bake for 15-18 min, until toothpick comes out clean from center. Remove to wire rack to cool.
*Making the whole thing:
Once cupcakes are completely cooled. Take a teaspoon (or anything that is small enough to work, just don't use a regular spoon) and dig out the center of the cupcake. Make sure to leave enough cupcake on the bottom and sides. (Just make a hole in center to put pudding in) Use finger to make hole larger or more even, if needed. Put cooled chocolate pudding into the hole. Using a piping bag works best, or just use the teaspoon and fill in the hole. Once frosting is ready, put on top, making sure to cover the pudding surprise!
*These cupcakes will need to be refrigerated, due to the pudding and frosting. They will be best if everything is made the day of enjoying.
Recipe courtesy of Emily Hazelbush
Gingerbread Caramel Squares
Gingerbread:
2 1/4 cups all-purpose flour
1/2 cup sugar
2/3 cup butter
2/3 cup coarsely chopped pecans
1 1/2 teaspoons ginger
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon cloves
3/4 cup buttermilk
1/2 cup light molasses
1/2 cup pumpkin puree
1 egg
Caramel Sauce:
1/2 cup butter
1 1/4 cups firmly packed brown sugar
2 tablespoons light corn syrup
1/2 cup whipping cream
Heat oven to 350. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour and sugar. Using pastry blender or fork, cut in 2/3 cup butter until mixture resembles fine crumbs. Stir in pecans. Press 1 1/4 cups of crumb mixture into bottom of ungreased 9-inch square pan. To remaining mixture, add ginger, baking soda, cinnamon, salt, cloves, buttermilk, molasses, pumpkin and egg; mix well. Pour evenly over base. Bake at 350 for 40 to 50 minutes or until toothpick inserted comes out clean.
In medium saucepan, melt 1/2 cup butter; stir in brown sugar and corn syrup. Bring to a boil; cook until sugar dissolves, about 1 minute stirring constantly. Stir in whipping cream; return to a boil. Remove from heat. Drizzle sauce over gingerbread. Cut into 24 pieces.
Recipe courtesy of Debbie Brusehaver
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