Thai Chicken Satay

People are calling and coming by to schedule holiday parties and events. This is one of my favorites to serve as a heavy hors deuvre.

Thai Chicken Satay

• 8-12 skinless chicken thighs, cut into thin strips
• 1 package wooden skewers

Marinade:

6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
1/2 c. dark say sauce
4 tsp. ginger minced

2 Tbsp. lime juice
6 Tbsp. oil

 

 

Mix marinade ingredients. Cut chicken into thin strips  and marinate at least two hours.

 

Chicken Satay:

Thread chicken pieces onto one end of satay sticks. Broil or much better, barbecue, baste with marinade. Serve with peanut sauce for dipping.

Peanut Sauce:

1 c. chunky peanut butter
1-2 tsp. hot chili sauce
2 cloves garlic, crushed
3 tbsp. honey
1 tsp. cayenne pepper
1/4 c. lime juice
1/4 c. dark soy sauce
1/2 c. peanut oil

Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.

 

 

 

Cookies Make it Christmas!

Southern Plate


In 1985, I entered a contest with Southern Living magazine for their Cookies Make it Christmas, December issue. As a child growing up in Pensacola in the 50's and early 60's..MeMomma would take Karla and I by the bakery after Mass. There were 2 cookies that were favorites of mine...one was a Meringue Cookie and the other a Spritz like Butter Cookie with a Chocolate Filling. As I began cooking for my family in later years, I searched, tested, combined various recipes inspired to recreate that Thumbprint cookie. This is my recipe that was featured in that magazine.

Childhood Thumbprint Cookies
Paula George
This is my recipe as it appeared in Southern Living magazine, December 1985.
1 c. butter                        
2/3 c. sugar                       
2 egg yolks
1/2 t. vanilla extract
2 1/4 c. flour
1/2 t. salt
Cream butter; gradually add sugar, beating until light and fluffy.  Add egg yolks, one at a time, beating well after each addition.  Stir in vanilla.
Combine flour and salt; add to creamed mixture, mixing well.  Chill.
Roll dough into 1" balls; place balls about 2" apart on ungreased cookie sheets.
Press thumb in each ball of dough, leaving an indentation.  Bake at 300 degrees for 20 to 25 minutes; do not brown.  Allow to cool on wire racks.  Place about 1/2 t. chocolate frosting in each cookie indentation.
Chocolate Frosting:
1 c. sugar        
1/4 c. cocoa      
1/4 c. milk
1/4 c. butter
1/2 t. vanilla extract
Combine sugar, cocoa, and milk in a heavy saucepan.  Bring to a boil, and boil 1 1/2 to 2 minutes, stirring constantly.  Remove from heat; stir in butter and vanilla.  Beat until mixture is of spreading consistency.

The Meringue cookie reminds me of the No-Bake Cookie aka Forget 'Em Cookies.

Forget 'Em Cookies

2 egg whites
pinch of salt
2/3 cup sugar
1 tsp. vanilla extract
1 cup mini chocolate chips
1 cup pecan chips

Preheat oven to 350 degrees.
Line two baking sheets with parchment paper.
Beat egg whites and salt until foamy. Continue beating and gradually add sugar until stiff peaks form. Fold in vanilla, chocolate chips and pecans. Drop by spoonfuls on parchment lined pans. Place in oven, shut door and turn oven off immediately. Allow to sit in over overnight.

Yet, Another Soup! Delish!

Saw a version of this recipe in Sunday's paper...so, naturally, I had to try it (change it up, as usual)...rolls eyes! haha

Chicken Tortilla Soup

4 b/s chicken breasts, cut in bite size strips
2 Tbsp. Olive Oil
1 Tbsp. chili powder
1 tsp. kosher salt
1-1/2 cup chopped onions
1 Tbsp. minced garlic
2 Tbsp. Chipotle peppers in adobo sauce, minced
1 (28 oz.) can petite diced tomatoes in juice
2 cans seasoned black beans, undrained
2 cans Chipotle corn, drained
2 qts chicken broth (or 3Tbsp. chicken base & 2 qts. water)

For serving:
Tortilla Chips
Sour Cream
Shredded Cheddar
Avocado
Chopped Green Onions
Lime Wedges

Heat olive oil in Dutch oven. Toss chicken strips with chili powder and salt. Add to hot oil and cook until chicken is cooked through. Add onions and cook 5 minutes longer, add garlic and cook 1 minute longer. Add remaining ingredients and bring to boil. Reduce heat and simmer for 15 minutes. Place tortilla chips in bowl and ladle soup over. Can add additional toppings of sour cream, shredded cheddar, diced avocado, chopped green onions; if desired. Add a lime wedge to be squeezed over individual servings.

Soup's On!!!

Definitely seeing some weather that beckons for a pot of soup simmering on the stove. These are some of my favorites!

Cheddar Potato Beer Soup with Shredded Ham

"This is a hearty, cozy soup that's great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the Chicago Tribune."

• 2 tablespoons butter
• 10 baby carrots
• 5 red potatoes, peeled,cut into large pieces
• 1 onions, sliced
• 1/4 teaspoon salt
• fresh ground pepper, red pepper flakes
• 1 (12 ounce) bottles beer
• 2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
• 1 1/2 cups grated cheddar cheese
• 1 cup cooked ham, shredded or julienned

1. Heat butter in a large, heavy saucepan over medium-high heat.
2. Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
3. Add salt and pepper and red pepper flakes to taste.
4. Add beer; heat to a boil, stirring to scrape up any browned bits.
5. Add chicken broth; heat to a boil.
6. Cook until potatoes and carrots are tender, about 12 minutes.
7. Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
8. Puree and return to saucepan.
9. Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
10. Taste for seasoning; add more pepper flakes if needed.

11. Ladle into bowls.

12. Top each with shredded ham.

Creamy Tomato Basil Soup
Paula George

4 Tbsp. butter
1 med onion, chopped
1/2 cup diced celery
1/2 cup shredded carrots
1 tsp. minced garlic
4 Tbsp. flour
28 oz. can diced tomatoes with juice
8 oz. can tomato sauce
1 qt. chicken broth
1/2-1 tsp. crushed red pepper
salt and fresh ground pepper to taste
1/3 cup julienned, fine basil leaves
1 cup heavy cream or culinary cream, if available

In stockpot, melt butter. Saute onion, celery, carrots for 5 minutes. Add garlic
and cook 1 more minute. add flour and cook 2 minutes. Add remaining ingredients
except basil and heavy cream, bring to slow boil and simmer for 30 minutes. With
immersion blender. puree. Stir in heavy cream and basil and heat through (about
5 minutes). Do not boil.

White Chicken Chili
Makes 12 servings

4 tablespoons olive oil, divided

 3 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon ground chipotle chile pepper
2 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1 teaspoon ground coriander
3/4 teaspoon ground red pepper (optional)
1 1/2 cups chopped yellow onion
3/4 cup chopped poblano pepper
2 jalapeño peppers, seeded and minced
2 tablespoons minced garlic
4 bay leaves
1 quart chicken broth
2 (4-ounce) cans diced green chiles
2 (19-ounce) cans cannellini beans, drained
2 (16-ounce) cans navy beans, drained
4 cups grated Monterey Jack cheese
1 cup sour cream

In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. A
dd chicken, ground chipotle chile pepper, cumin, salt, coriander, and red pepper.
Cook, stirring constantly, for 8 to 10 minutes, or until chicken is browned.
Remove chicken to a bowl. In same Dutch oven, heat remaining 2 tablespoons
olive oil over medium heat. Add onion, poblano pepper, jalapeño peppers,
arlic, and bay leaves. Cook for 4 to 5 minutes, stirring constantly, until tender.
Add chicken, chicken broth, and green chiles. Bring to a boil; reduce heat to a simmer,
and cook, uncovered, for 15 minutes, stirring occasionally. Add beans;
cook for 45 minutes, stirring occasionally. Remove and discard bay leaves.
Add cheese and sour cream, stirring just until cheese is melted.

Chicken & Corn Fritters with Green Chile Sauce

Be sure to check it out here also @ Meal Plan Monday #24

CHICKEN & CORN FRITTERS with
Green Chile Sauce

Fritters:
2 cups baking mix
1 egg, beaten
1 cup milk
2 cups cooked, diced chicken
1 cup whole kernel corn
salt & pepper to taste
Vegetable Oil for deep frying
Combine above ingredients except for Vegetable oil.
Drop by Tablespoonfuls into hot (350) oil to deep
fry. Fry until golden brown. Drain on paper towels
and serve with Green Chile sauce for dipping.
 Green Chile Sauce:
3 Tbsp. butter
3 Tbsp. flour
1 cup milk
1 cup Provolone cheese
1 can chopped green chiles, undrained
In small saucepan, melt butter, add flour and stir
in milk. Cook over medium heat until thickened. Stir
in provolone and green chiles. Heat through,
stirring until cheese melts. Serve with fritters as
dipping sauce

Grandma's Lab-Tested Chicken Soup

Allergies, sinus infections galore! Pulmonary infections! This really does help! Not only does it help, it is delicious!

Found this recipe several years ago in Reader's Digest. It had been lab tested by pulmonoligists and said to be effective in pulmonary infections. I have made it several times and it honestly does help! Not sure of the combo of nutritional values but it does work!

Grandma's Lab-Tested Chicken Soup
1 2-1/2-3 lb. chicken
2 lbs.chicken wings, extra
3 large onions, peeled and diced
1 sweet potato, peeled and diced
3 parsnips, peeled and diced
2 turnips, peeled and diced
11 to 12 carrots, peeled and diced
5 to 6 sticks celery, sliced
1 bunch parsley, chopped
salt and pepper to taste

1.Put cleaned chicken in a large pot, cover with cold water and bring to boil.
2.Add chicken wings, onions, sweet potato, parsnips, turnips and carrots.
3.Boil for 1 1/2 hours, removing fat from surface as it accumulates.
4.Add celery, parsley, salt and pepper, cook for 45 minutes, then remove chicken and skin, bone and dice.
5.Remove vegetables, process 1/2 of veggies in food processor until smooth. Return with chicken.

The vitamins in all of those root veggies have to prevent something! :) Enjoy!

My favorite Greek Dessert!

Also, find it here: Southern Plate Meal Plan Monday

> MY VERSION OF BAKLAVA
> Paula George
>
> Syrup:
>
> 1-1/2 cups sugar
>
> 3/4 cup water
>
> 1/4 cup honey
>
> 2 cinnamon sticks
>
> Bring to boil over medium heat. Reduce to simmer and cook 20 minutes. Set
> aside
> to cool.
>
> Filling:
>
> 1-1/4 lb. walnuts chopped fine
>
> 1 tsp. ground cinnamon
>
> 1/2 tsp. ground nutmeg
>
> 1/3 cup honey
>
> Baklava:
>
> 1 lb. phyllo dough, thawed
>
> 3 sticks butter, melted
>
> Glaze:
>
> 1-1/2 cups confectioner's sugar
>
> 1/4 tsp. vanilla extract
>
> 2-3 tsp. water to get glaze consistency
>
> Prepare syrup, set aside.
>
> Combine ingredients for filling.
>
> Working quickly, have phyllo sheets on large tray, cover with plastic wrap
> and a
> damp towel. Brush 15x10x1 jelly-roll pan with melted butter. Layer phyllo
> sheets
> in single layer, brushing each with melted butter. Layer 8 layers of dough.
> Sprinkle with 1/2 to 3/4 cup filling. Repeat with 4 layers of dough,
> brushing
> each layer with melted butter. Repeat filling layers 2-3 times. Finishing
> with
> another 8 layers of phyllo dough. Brush entire top with butter. Cut through
> dough with sharp knife on a diagonal about 1-1/2 inches apart. Cut in the
> opposite direction at same distance to form diamond pattern. Bake at 325
> degrees
> for 40-45 minutes until golden. Remove from oven and spoon syrup over entire
> top. Prepare glaze and drizzle sparingly over top.
>
> Eat warm or at room temperature.

Enjoy! Although I am not much of a sweet eater, this is one of my favorites!!!