Original recipe found on Carlsbad Cravings.
Thai Pineapple Peanut Satay Chicken
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.
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.
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.
Original recipe found on The Cookie Rookie. This was delicious, tasted like good home cooking.
Feel like a warm home cooked meal that is flavorful, this one is for you.
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.