Thai Pineapple Peanut Satay Chicken

Name: Thai Pineapple Peanut Satay Chicken
Prep time: 20 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 1/3 c pineapple juice; 1/4 c soy sauce; 1/4 c brown sugar (packed); 1 tbsp fish sauce; 1 tbsp lime juice; 2 tsp siracha; 1 tsp dry basil; 1 tbsp garlic (finely minced); 1/2 tsp ginger; 1/4 tsp black pepper; 3 tbsp olive oil; 1/3 c coconut milk; 1/4 tsp cornstarch; 1/3 c peanut butter (crunchy); 2 lbs chicken breast (cut into bite sized pieces.)

Original recipe found on Carlsbad Cravings.

This is a moist dish that does not require a lot of time to prepare. You do need to set aside marinade time though 3-4 hours.

Cuisine

Thai

Prep Time

20 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

1/3 c pineapple juice
1/4 c soy sauce
1/4 c brown sugar packed
1 tbsp fish sauce
1 tbsp lime juice
2 tsp siracha
1 tsp dry basil
1 tbsp garlic finely minced
1/2 tsp ginger
1/4 tsp black pepper

Peanut Sauce

3 tbsp olive oil
1/3 c coconut milk
1/4 tsp cornstarch
1/3 c peanut butter crunchy

Other

2 lbs chicken breast cut into bite sized pieces.

Cuisine

Thai

Prep Time

20 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

1/3 c pineapple juice
1/4 c soy sauce
1/4 c brown sugar packed
1 tbsp fish sauce
1 tbsp lime juice
2 tsp siracha
1 tsp dry basil
1 tbsp garlic finely minced
1/2 tsp ginger
1/4 tsp black pepper

Peanut Sauce

3 tbsp olive oil
1/3 c coconut milk
1/4 tsp cornstarch
1/3 c peanut butter crunchy

Other

2 lbs chicken breast cut into bite sized pieces.

Instructions

Pour all the ingredient for the marinade in a large freezer bag, mix well. Add the chopped bite size pieces of chicken. Let marinade for 3-4 hours in refrigerator. Peanut Sauce Add the coconut milk and cornstarch to small sauce pan. Using wisk blend well. Add the peanut butter and mix well. Doesn't take long before thick and warm enough to serve. 3-4 minutes. For the pineapple grill or broil the slices and serve with the chicken. Takes about 5 minutes. You can either grill this or broil. I broiled. Assemble skewers by adding the chicken about 6-8 pieces to each. (If using wooden skewers soak for 30 minutes prior) Grill on one side and then turn slightly. For broil, preheat oven. Line a baking sheet with cooking spray. Cook for 5 minutes and then turn, takes 10-15 minutes.

Sweet Sausage and Apple Hash

Servings

Ingredients

1 Tbsp olive oil
1 lb sweet breakfast sausage or maple sausage
1 gala apple quartered, cored, and finely chopped (leave skin on)
2 lg yukon gold potatoes finely chopped
1 anaheim pepper seeded and finely chopped
1 sm red onion finely chopped
salt and pepper
few sprigs fresh thyme stemmed and finely chopped
1/4 cup apple juice
8 lg eggs
4 pieces bread toasted
2 Tbsp butter softened and mixed with 2 tsp. honey

Servings

Ingredients

1 Tbsp olive oil
1 lb sweet breakfast sausage or maple sausage
1 gala apple quartered, cored, and finely chopped (leave skin on)
2 lg yukon gold potatoes finely chopped
1 anaheim pepper seeded and finely chopped
1 sm red onion finely chopped
salt and pepper
few sprigs fresh thyme stemmed and finely chopped
1/4 cup apple juice
8 lg eggs
4 pieces bread toasted
2 Tbsp butter softened and mixed with 2 tsp. honey

Instructions

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook to brown, then crumble. Add the apples, potato, anaheim pepper, and onion, season with salt and pepper and the thyme. Cook stirring frequently for 20 minutes. Deglaze the pan with the juice and stir to evaporate.
Cook the eggs any style. Place 2 on each portion of hash. Serve with toast slathered with the honey butter mixture. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray

Fish Fajitas

Servings

Ingredients

1/4 cup olive oil
2 onions 1/2 chopped, 1 1/2 thickly sliced
1 15 oz pinto beans drained and rinsed
1/2 cup medium salsa
salt
2 bell pepper (red, yellow) thickly sliced
11/2 tsp cumin
1 1/2 tsp chili powder
1 lb skinless halibut cut into 2 in. chunks
1 cup fresh cilantro coarsley chopped
8 corn tortillas warmed
guacamole, and lime wedges for serving

Servings

Ingredients

1/4 cup olive oil
2 onions 1/2 chopped, 1 1/2 thickly sliced
1 15 oz pinto beans drained and rinsed
1/2 cup medium salsa
salt
2 bell pepper (red, yellow) thickly sliced
11/2 tsp cumin
1 1/2 tsp chili powder
1 lb skinless halibut cut into 2 in. chunks
1 cup fresh cilantro coarsley chopped
8 corn tortillas warmed
guacamole, and lime wedges for serving

Instructions

Preheat the broiler. Heat 1 Tbsp. olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, 3 minutes. Add the beans, salsa, and 1/2 cup water. Cook over low heat, stirring occasionally, until thickened, about 8 minutes, season with salt.
Meanwhile, toss the bell peppers and sliced onions with 2 Tbsp olive oil, 1 tsp cumin, 1 tsp chili powder, and 1/2 tsp salt on a rimmed baking sheet. Broil, without stirring, until the vegetables are browned around the edges, 4-6 minutes.
Toss the fish with the remaining 1 Tbsp olive oil and 1/2 tsp cumin and chili powder, season generously with salt. Scatter over the roasted vegetables and broil until the fish is just cooked through, 3-4 minutes.
Stir the cilantro into the beans and divide among the plates. Serve with the fish, roasted vegetables, tortillas, guacamole, and lime wedges. Enjoy!

Recipe Notes

Recipe adapted from Food Network

Beef Bolognese

Original recipe found on The Cookie Rookie. This was delicious, tasted like good home cooking.

Beef Bolognese

Feel like a warm home cooked meal that is flavorful, this one is for you.

Course

Main Dish, pasta

Cuisine

Italian

Prep Time

30 minutes

Cook Time

3 hours

Servings

servings

Ingredients

12 basil leaves fresh
2 tbsp olive oil
3 tbsp butter
1/2 yellow onion minced
1/4 c carrots minced
1/4 c celery minced
1 lb ground chuck
salt to taste
1 c dry white wine
1/2 c whole milk
1 28oz imported italian roma tomatoes coarsely chopped
nutmeg

For Serving

1 lb fresh pasta I used linguine
Parmesan cheese for top

Course

Main Dish, pasta

Cuisine

Italian

Prep Time

30 minutes

Cook Time

3 hours

Servings

servings

Ingredients

12 basil leaves fresh
2 tbsp olive oil
3 tbsp butter
1/2 yellow onion minced
1/4 c carrots minced
1/4 c celery minced
1 lb ground chuck
salt to taste
1 c dry white wine
1/2 c whole milk
1 28oz imported italian roma tomatoes coarsely chopped
nutmeg

For Serving

1 lb fresh pasta I used linguine
Parmesan cheese for top

Instructions

In a heavy saucepan heat oil and once the oil shimmers place basil leaves. Fry the leaves until crispy. 1-2 minutes. Remove and put on paper towel. Set aside. Add 2 tbsp butter to oil. Add the onion, carrot and celery. Saute until lightly browned. Add ground chuck and break up and cook until meat only slightly pink. Season with salt. Add wine and cook until evaporated, stir occasionally. Add milk and 2 gratings of nutmeg from zester. Stir well until milk is almost evaporated. Add the tomatoes to pot. Bring to soft boil and lower to low simmer. Cook uncovered for 3 hours. If liquid evaporates add 1/2 c water as needed. When done it is ready to serve. About half hour before being done boil water and cook your pasta. Serve pasta with the bolognese. Top with basil leaves and parmesan.

Chicken Lime Soup

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Servings

Ingredients

2 Tbsp olive oil
1 onion chopped
6 garlic cloves thinly sliced
6 boneless skinless chicken thighs cut into 1/2 in. pieces
2 canned chipotle chilies in adobo sauce finely chopped, plus 2Tbsp adobo sauce
6 cups chicken broth
1/2 cup cilantro chopped
2 limes juiced
salt and pepper
1 avocado diced
tortilla chips crushed

Instructions

In a large saucepan heat the olive oil over medium-high heat. Stir in the onion and garlic, lower the heat to medium and cook until the onion begins to brown, about 7 minutes. Increase the heat to high, push the vegetables to the side of the pan, add the chicken and cook, stirring, until golden, about 5 minutes. Stir in the chipotles and adobo sauce, then stir in the chicken broth. Lower the heat and simmer for 15 minutes, skimming any foam. Stir in the cilantro and lime juice, season with salt and pepper.
Crush tortilla chips in bowls, top with soup and diced avocado. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray