Crock Pot Thai Peanut Chicken

This was a yummy one! I found it off of Pinterest and we loved it. I felt like it needed maybe some potatoes and a bit more sauce. I will make sure to do that next time. Tasty though!I

You can click here for the true recipe.

Asian BBQ Chicken

Asian BBQ Chicken
Adapted from Cooking Light

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Place marinade and chicken in a zip-lock bag. Pop that bag in the fridge for a minimum of 4 hours, or longer if you have it (even overnight)

Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness. Optional: garnish with sliced green onions

* I wish I would have made more sauce to pour on top of the finished BBQ chicken. I also didn't have thighs and used breasts, but next time gonna try the thighs for sure.

Coconut Milk Rice Recipe:( from here).

2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we’re using the whole animal here…)
Black pepper to taste

Korean BBQ Beef

Korean BBQ Beef

Recipe adapted from Allrecipes

1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4") slices

1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)

1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)

2 Tbsp. brown sugar

2 Tbsp. minced garlic

1 tsp. Sriracha chili sauce

1 1/2 tsp. sesame oil

Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.I didn't put the meat on skewers ( just didn't have enough patience and time) and just threw it on the grill.

Loved this meal! I must say my BBQ skills are getting better and better. Enjoy

Thai Chicken Dinner

I think I just wanted to remember this yummy jar of Thai for some night when I don't know what to make. I got this yummy stuff at Trader Joes and we thoroughly enjoyed it. I just made a batch of rice and then cooked up the veggies ( broccolli, red peppers, cauliflower, and yellow peppers, and onions) in a stir fry pan with some olive oil and then drenched it all in this yummy sauce. SO YUMMY!

Chinese Chicken Salad

Ingredients:
2 chicken breasts chopped up and cooked
1 pkg shredded coleslaw
2 pkgs Ramen noodles ( oriental) broken up and not cooked
3 bunches green onions( chopped including some of the green stems)
1/2 C. sunflower seed kernals
1/2 C. slivered almonds

Dressing: Make 12 hours before if you can( I usually don't think that far in advance about dinner)
1/2 C. canola oil
1/2 C. Cidar vinager
1/2 C. Sugar
2 pkg. oriental seasoning from the roman noodles

Mix all the salad ingredients in a big bowl and drizzle the dressing all on top. I had some left over crunchy won tons from the Chinese Chicken salad from Costco that I used for the top of this dinner. I love this yummy recipe. I got it from Sister Brady who served it to me on my mission.

Lettuce Wrappers with Shrimp ( or Chicken)

My man is allergic to Shrimp so I switched the shrimp for Chicken and loved it. We got this recipe from the Southbeach diet cookbook. We loved it. You will want to make alot. Trust me!

Ingredients:
1 T. peanut oil
1 pound large shrimp, peeled, deveined, and coarsley chopped ( or two pieces of chicken breasts cooked and chopped)
1/2 C. finely chopped celery
1/4 C water chesnuts, chopped
1 clove garlic, minced
1 tsp. finely chopped ginger
1 tsp. hoisen sauce ( didnt use it, didn't want to buy it)
1 T. soy sauce
1 T. rice wine vinager
8 large leaves Boston lettuce
Toasted chopped peanuts for the garnish and top

Direcetions:
Heat the oil in a wok or large non stick skillet over medium high heat. Add the chicken or shrimp and stir fry until they are opaque. Remove the chicken to a bowl and set aside

Add the celery, water chesnuts, garlic, and ginger, and stir-fry until the vegtables are crisp tender.

Return the shrimp to the wok and add the hoisen sauce, soy sauce, and vinegar. Cook for 1 minute, or until heated through.

Evenly divide the shrimp mixture among the lettuce leaves. Garnish with peanuts. YUM YUM!