APRIL 2016 NEWSLETTER
Thai Chicken Satay
This is one of my favorites to serve as a heavy appetizer.
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
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
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
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.
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French Country Omelet
This is absolutely one of my favorite go-to recipes. It can be varied in so many ways...depending on what you have on hand!
French Country Omelet
Paula George
This is great for breakfast, brunch or dinner! Enjoy!
6 slices bacon, cooked and crumbled *see variations
2 russet potatoes, peeled and diced
1 cup Vidalia onion, diced
5 or 6 eggs, beaten
2 Tbsp. half & half
salt and pepper to taste
pinch of crushed red pepper
1/2 cup shredded Monterey Jack/Colby cheese *see variations
2 Tbsp. fresh snipped chives
Preheat oven to 350.
Cook bacon over medium heat(I use the lid to my Lodge 10" cast iron combo skillet);
crumble and set aside.
Reserve 2 Tbsp. drippings.
Add potatoes and onions and cook until lightly browned.
Beat together eggs, half & half, salt and peppers.
Reduce heat to medium-low.
Pour over potatoes.
Cook 2-3 minutes.
Top with crumbled bacon.
Sprinkle with cheese and chives.
Place skillet in oven and cook 5-6 minutes until eggs are set.
Variations: Use 1/2 lb. bulk sausage, crumbled and browned.
Use 1 cup diced ham, browned in 2 Tbsp. butter and 1 Tbsp. oil.
Use pepper jack cheese or sharp cheddar cheese.
Add 1 cup sliced mushrooms 2-3 minutes before potatoes and onions are done.
Great served with sliced tomatoes, wheat toast!
French Country Omelet
Paula George
This is great for breakfast, brunch or dinner! Enjoy!
6 slices bacon, cooked and crumbled *see variations
2 russet potatoes, peeled and diced
1 cup Vidalia onion, diced
5 or 6 eggs, beaten
2 Tbsp. half & half
salt and pepper to taste
pinch of crushed red pepper
1/2 cup shredded Monterey Jack/Colby cheese *see variations
2 Tbsp. fresh snipped chives
Preheat oven to 350.
Cook bacon over medium heat(I use the lid to my Lodge 10" cast iron combo skillet);
crumble and set aside.
Reserve 2 Tbsp. drippings.
Add potatoes and onions and cook until lightly browned.
Beat together eggs, half & half, salt and peppers.
Reduce heat to medium-low.
Pour over potatoes.
Cook 2-3 minutes.
Top with crumbled bacon.
Sprinkle with cheese and chives.
Place skillet in oven and cook 5-6 minutes until eggs are set.
Variations: Use 1/2 lb. bulk sausage, crumbled and browned.
Use 1 cup diced ham, browned in 2 Tbsp. butter and 1 Tbsp. oil.
Use pepper jack cheese or sharp cheddar cheese.
Add 1 cup sliced mushrooms 2-3 minutes before potatoes and onions are done.
Great served with sliced tomatoes, wheat toast!
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Another Chicken Salad
Paula George
3 cups chicken, shredded (leftover from the chicken savoy)
1 cup sliced red grapes
1/2 cup bleu cheese crumbles
1/2 cup chopped celery
1/2 to 3/4 cup mayonnaise ( I prefer Duke's)
2 Tbsp. white wine vinegar
2 Tbsp. fresh chopped parsley
Combine all ingredients. Refrigerate for 1 hour before serving. Delicious for sandwiches or with crackers for a salad plate.
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Lemony Linguine with Chicken, Sugar Snap Peas and Mint
Cooking Club of America
This creamy pasta gets a bright counterbalance from lemon, chives and mint. Look for stringless sugar snap peas in the produce aisle, to save time on preparation.
8 oz. linguine
12 oz. sugar snap peas
1 lb. boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1/3 cup chopped shallots
2 large garlic cloves, minced
1/2 cup lower-sodium chicken broth
1/2 cup heavy whipping cream
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
1 tablespoon lemon peel
1/4 cup grated Parmesan cheese
1 Cook pasta according to package directions, adding peas during last 3 to 5 minutes; drain.
2 Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 3 to 5 minutes or until no longer pink on the outside, stirring frequently. Add shallots and garlic; cook 1 minute, stirring constantly.
3 Add broth and cream. Increase heat to high; bring to a boil. Boil until sauce is slightly thickened and chicken is no longer pink in center. Remove from heat; stir in mint, chives and lemon peel.
4 Toss pasta and peas with chicken mixture in large bowl; sprinkle with cheese.
Paula George
3 cups chicken, shredded (leftover from the chicken savoy)
1 cup sliced red grapes
1/2 cup bleu cheese crumbles
1/2 cup chopped celery
1/2 to 3/4 cup mayonnaise ( I prefer Duke's)
2 Tbsp. white wine vinegar
2 Tbsp. fresh chopped parsley
Combine all ingredients. Refrigerate for 1 hour before serving. Delicious for sandwiches or with crackers for a salad plate.
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Lemony Linguine with Chicken, Sugar Snap Peas and Mint
Cooking Club of America
This creamy pasta gets a bright counterbalance from lemon, chives and mint. Look for stringless sugar snap peas in the produce aisle, to save time on preparation.
8 oz. linguine
12 oz. sugar snap peas
1 lb. boneless skinless chicken breast halves, cut into 1 1/2-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon extra-virgin olive oil
1/3 cup chopped shallots
2 large garlic cloves, minced
1/2 cup lower-sodium chicken broth
1/2 cup heavy whipping cream
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh chives
1 tablespoon lemon peel
1/4 cup grated Parmesan cheese
1 Cook pasta according to package directions, adding peas during last 3 to 5 minutes; drain.
2 Meanwhile, sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Cook chicken 3 to 5 minutes or until no longer pink on the outside, stirring frequently. Add shallots and garlic; cook 1 minute, stirring constantly.
3 Add broth and cream. Increase heat to high; bring to a boil. Boil until sauce is slightly thickened and chicken is no longer pink in center. Remove from heat; stir in mint, chives and lemon peel.
4 Toss pasta and peas with chicken mixture in large bowl; sprinkle with cheese.
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FOOD FOR THOUGHT:
Paula 2010