$25 Target Gift Card and a whole bunch of back to school type stuff here.
Family four pack of tickets to Disney on Ice in Chicago for the Wednesday September 8 performance here. Ends tonight!
Seventh Generation prize pack filled with cleaning supplies here.
It goes ridiculously hot and humid again in Chicago, so I’m back to finding recipes that don’t involve my stove or oven – the waffle maker, aside, of course. While my huband is perfectly content with having hamburgers every night (or at least it seems like every night!), I prefer more variety in my diet.
This week, I went back and dug through some of my favorite recipes to find things I haven’t made in awhile. And wow, there are a ton of them. I can’t believe I’ve forgoteen about some of the recipes I have in there that I haven’t made in too long. Yay, more fun recipes coming your way.
Right now you get to enjoy (semi-vicariously since I forgot photos until there was nothing but pieces left once again) some of my Asian fare. I can’t wait until it cools off and I can do pad thai again. It’s one of those surprisingly easy dishes that looks like you put a ton of work into it.
Chicken Satay with Peanut Sauce
Three chicken breasts, sliced into cutlets (or just slice them lengthwise into 3-4 pieces depending on the size of them)
2 cloves garlic, peeled
1/4 c cilantro
1 T ginger (grate it from the ginger you have stored in your freezer, right?)
1/4 c unsweetened coconut milk (make sure you have the right kind, trust me)
1/2 c peanut butter
2 T soy sauce
1 T lime juice
1 T sesame oil
1/2 T sugar (or less)
Combine the garlic, ginger, and cilantro in a food processor or blender and chop. Add the coconut milk, peanut butter, soy sauce, lime juice (fresh squeezed, right?), sesame oil, and sugar and process until you have a nice smooth paste. Taste to adjust the seasonings to your preference. If you need to, thin it with water.
Skewer your chicken (personally, I like to marinate it in a little bit of lemon juice, garlic and oil first but you can go sans marinade for this) with each long piece of chicken on a single skewer. Grill your chicken until it is cooked through but don’t overcook it. Since it’s thinner, it will cook faster – maybe 3-5 minutes per side depending on your grill.
Serve the skewer with your yummy peanut sauce and watch it disappear! And if you’re feeling rushed on time, grab one of the rotisserie chickens and dip pieces of that into the peanut sauce. I’ll never tell!