Friday, August 26, 2011

Chicken Kiev

I love Chicken Kiev and I have a recipe I have made for many, many, many years......sure sign I am getting old...lol anyhow I seen this one from Alton Brown and since I have loved just about every recipe I have tried from him I want to give it a try.

















8 tablespoons (1 stick) unsalted butter, room temperature
1 teaspoon dried parsley
1 teaspoon dried tarragon
2 cloves garlic, minced.....(this is not part of Alton's recipe I just think Chicken Kiev needs fresh garlic.)
1 teaspoon kosher salt, plus extra for seasoning chicken
1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
Vegetable oil, for frying

Combine butter, parsley, tarragon, garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.
Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.


Monday, August 22, 2011

Weight Watchers Stuffed Peppers

http://www.weight-watchers-recipes.net/quinoa-stuffed-peppers.html



1 medium onion, finely chopped (1 cup)
2 tablespoons olive oil
2 ribs celery, finely chopped (1/2 cup)
1 tablespoon ground cumin
2 cloves garlic, minced (2 teaspoon)
1 10-ounce package frozen chopped spinach,
thawed and squeezed dry
2 15-ounce cans diced tomatoes, drained, liquid reserved
1 15-ounce can black beans, rinsed and drained
3/4 cup quinoa
3 large carrots, grated (1 1/2 cups)
1 1/2 cups grated reduced-fat pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Directions:

Heat oil in saucepan over medium heat. Add onion and celery, and cook 5 minutes, or until soft. Add cumin and garlic, and saute 1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in black beans, quinoa, carrots, and 2 cups water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper, if desired.

Preheat oven to 350 degrees F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover, and sprinkle each pepper with remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving.

Makes 8 Servings

Nutritional Info Per Serving: Calories 279, Carbs 36 g, Fat 10 g, Fiber 10 g, Protein 14 g

Sunday, August 21, 2011

Italian Sausage Sandwich

20 Italian sausages
4 large green peppers, thinly sliced
1/2 cup chopped
onion
1 can (12 ounces) tomato paste
1 can (15 ounces) tomato sauce
1
cup water
1 tablespoon sugar
4 garlic cloves, minced
2 teaspoons dried
basil
1 teaspoon dried oregano
1 teaspoon salt
20 sandwich
buns
Shredded mozzarella cheese, optional


In a large Dutch oven, brown sausages a few at a time; discard all but 2 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain. Return sausages to pan along with tomato paste, tomato sauce, water, sugar, garlic, basil, oregano and salt; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve on buns. Top with cheese if desired. Yield: 20 servings."



Lemon Pie



I have been making this pie for about 25 years now maybe a few more, this is the first Lemon Meringue pie I even made.
I cut this one before it had a time to really set. It was a last minute idea to make and did not have as much time to set as it should have but it was really good. :o)

1 3/4 cup sugar
3 tablespoons all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
2 cups water
1/2 cup lemon juiced
2 tablespoon lemon zest
1 tablespoons butter
4 egg yolks, slightly beaten
1 (9 inch) pie crust, baked
4 egg whites (I like to use 6 egg whites for more meringue)
1/4 tsp cream of tarter
1/2 cup sugar

Preheat oven to 400
To Make Lemon Filling:
In a medium saucepan, whisk together 13/4 cup sugar, flour, cornstarch, and salt mix well, Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boil, stirring occasionally, boil one minute, till shiny and trandlucent. Quickly stir some of the hot mixture; stir to blend. Return to pan of sugar mixture. Cook over love heat 5 minutes, stirring occasionally. Remove from heat and stir in butter, lemon juice and zest. Pour into prepared pie shell.
To Make Meringue:
In a large glass or metal bowl, whip egg whites and cream of tarter until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.






Saturday, August 20, 2011

Dinner Rolls














1 cup warm milk (70 to 80 degrees F)
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1 1/2 teaspoons salt
4 cups flour
2 1/4 teaspoons active dry yeast

Place all ingredients in a mixing bowl with a paddle attachment mix for a few minutes then add dough hoo and beat for about 5-10 minutes until smooth. Cover with a cloth and let rise, then break into 12 large rolls or 24 small and place on a cooking sheet and let sit for about 20-25 minutes.
Bake for 13-16 minutes at 375 degrees

 

Nilla Waffer



When I was seven and lived in Oregon I was invited to dinner at a friends, it was one of those leave it to Beaver families, they had a nice house a very nice dining room and they sat at the table for dinner. Well almost 40 years later I still remember the dessert she made. I have no idea what she had for dinner just the dessert served in a glass dish. Hey I was only seven. Well I am getting older and for some reason lots of memories are coming back from when I was little and living in Oregon, I think because I have so many wonderful memories living there. We won't talk about the time on Christmas moring we locked my Mom out of the house in the snow. :o) My brother and I thought it was funny, needless to say she had on a nightgown and now shoes. But she does laugh about it now and I do remember her laughing then about it also.  But back to the recipe, it is one from many years ago using Nilla waffers and I bet you all have either had it before or seen the recipe. I had my youngest son make it with me for tonights dessert.

3/4 cup sugar, divided
1/3 cup flour
dash salt
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 NILLA Wafers, divided
5 bananas, sliced


MIX 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly. Remove from heat; stir in vanilla.
RESERVE 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.
BEAT egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spread over custard, sealing well to edge of dish.
BAKE 15 to 20 min. or until lightly browned. Cool slightly. Top with reserved wafers just before serving.

Thursday, August 18, 2011

Peanut Butter~Oatmeal~Chocolate Chip Cookies

From: For the Love of Cooking

  • 1/2 cup butter, melted
  • 1/3 cup granulated sugar
  • 1/2 cup peanut butter
  • 1/3 cup firmly packed light brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup old-fashioned oats
  • 3/4 cup chocolate chips

Preheat oven to 375 degrees.
Using an electric mixer, combine melted butter and granulated sugar until fluffy. Add peanut butter and brown sugar, beating well until thoroughly combined. Add egg and vanilla and mix until smooth. In a small bowl stir together flour and baking soda, then add to cookie dough and mix just until blended. Using a mixing spoon, stir in oatmeal and chocolate chips.
Scoop balls of cookie dough and place 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes, or until cookies are lightly browned. Remove from oven and let cool 5 minutes before removing from cookie sheets.

Lemon Meringue Cupcakes

1 cup butter or margarine,
softened
2  cups sugar
3 eggs
2 grated lemon peel
2 lemons juiced
1 teaspoon vanilla or lemon extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups vanilla yogurt
In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel, juice and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with yogurt (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely.

Lemon Curd Filling

1 3/4 cup sugar
3 tablespoons all-purpose flour
1/4 cup cornstarch
1/4 teaspoon salt
2 cups water
1/2 cup lemon juiced
2 tablespoon lemon zest
1 tablespoons butter
4 egg yolks, slightly beaten   

Mix, sugar, flour, cornstarch and salt in a medium sauce pan, mix well and add 2 cups water. Cook until thicken add a small amount of hot mixture into eggs and mix. Add egg mixture back into pan and cook for about five minutes. remove from heat and add butter, lemon zest and lemon juice mix well. Set aside to cool.        

Meringue

8 egg whites
1/2 tsp cream of tarter.
1/2 cup white sugar
  1. In a large glass or metal bowl, whip egg whites and tarter until foamy. Add sugar one tablespoon at a time, and continue to whip until stiff peaks form. Spread meringue on cupcake 
  2. Put under the broiler (make sure rack is in on the middle) until golden brown.
 To put cupcakes together

Use a wooden spoon or you can use the cupcake tool like I have to put the hole in the cupcake. Fill with the lemon curd put meringue on top and put under the broiler until light brown. I will post photo Sunday or Monday.

 

Wednesday, August 17, 2011

spaghetti squash















1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup grated parmesan
2 tablespoons chopped fresh basil
salt and pepper to taste


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, cheese and basil. Serve warm
* I like to use the shell of the squash as the bowl.


     

Ribs

This photo was taken with a cell phone so it is not very good.







4 pounds baby back pork ribs
4 cloves garlic, sliced
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
1/2 teaspoon dry mustard
1 clove crushed garlic

Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
Preheat grill for medium heat.
Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.

Pesto

























1 1/2 cups cilantro leaves
3/4 cup fresh basil leaves
1/2 cup toasted walnuts
1/2 cup grated Parmesan cheese
4 cloves garlic, peeled and quartered
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/2 cup extra-virgin olive oil



Blend the cilantro, basil, walnuts, Parmesan cheese,garlic, salt, pepper, lemon juice, lemon zest, and 2 tablespoons olive oil in a food processor until nearly smooth, scraping the sides of the bowl with a spatula as necessary. Drizzle the remaining olive oil into the mixture while processing until smooth.


This is really good. It looks gross but it taste good.

Saturday, August 13, 2011

Cavity Maker Cookies


















2 cup butter, softened
2 cup white sugar
2 cup packed brown sugar
4 eggs
4 teaspoons vanilla extract
6 cups all-purpose flour
2 teaspoon baking soda
4 teaspoons hot water
1 teaspoon salt
2 cups semisweet chocolate chips
1 bag of mini assorted candies (snickers, Milky Way, and Mars chopped)
I found a Reese Peanut Butter bar I chopped up, if you cannot find the bar you can chop up about 6 cups
1 cup plain M&M's
* 1 cup toasted Coconut
* 1 cup granola

Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips and chopped candy Drop by large spoonful (about 1/4 cup) onto ungreased pans.
Bake for about 12-13 minutes in the preheated oven, or until edges are nicely browned
* my 15 year old is really picky so I did not add the coconut or granola to the batter, I rolled the coconut on some and then baked it. Then with some of the other I added the granola in with some of the mix and baked some that way and then I mixed coconut and granola together with some of the other batter. The one with the granola was a hit with all of them and the one with the toaster coconut was a huge hit with other. I love coconut and granola so I liked the ones with both.
You can freeze these or just do what I do and wrap in plastic wrap and baked them as you need/or want.







Italian Sausage Tortellini Soup

1 pound sweet Italian (I like to use hot) sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1 cup water
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.

Friday, August 12, 2011

Quinoa and Black Beans

1 teaspoon vegetable oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1 cup frozen corn kernels
2 (15 ounce) cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.               

Mix quinoa into the saucepan and cover with chicken broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,               

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Honey Chicken Kabobs


















1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

           

  1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
  2. Preheat the grill for high heat.
  3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
  4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently

Coconut Chicken Curry















by April's Home Cooking on Thursday, August 11, 2011 at 8:41pm
2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2 tablespoons curry powder
1/2 onion, thinly sliced
2 cloves garlic, crushed
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Season chicken pieces with salt and pepper.
Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.


Tikka Masala

 

 

 

 

 



 

Tikka Masala

by April's Home Cooking on Thursday, August 11, 2011 at 8:32pm
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
2 teaspoons salt, or to taste
3 boneless skinless chicken breasts, cut into bite-size pieces
4 long skewers

1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.


Tuesday, August 9, 2011

Honey Chicken Kabobs

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1/4 cup vegetable oil
1/3 cup honey

1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces skewers
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1
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2.
Preheat the grill for high heat.
3.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently

Wednesday, August 3, 2011

German Chocolate cake and Frosting

My son is getting ready to turn 20 so I am getting his menu for his birthday dinner ready.     

      1 cup evaporated milk
  • 1 cup white sugar

  • 3 egg yolk, beaten with 1 teaspoon water

  • 1/2 cup margarine

  • 1 teaspoon vanilla extract

  • 1 cup chopped pecans

  • 1 cup flaked coconut

  • In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.     

    Cake          

     

        4 (1 ounce) squares German sweet chocolate

         1/2 cup water


  • 2 cups all-purpose flour


  • 1 teaspoon baking soda


  • 1/4 teaspoon salt


  • 1 cup butter, softened


  • 2 cups white sugar


  • 4 egg yolks


  • 1 teaspoon vanilla extract


  • 1 cup buttermilk


  • 4 egg whites



  • Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper.

    1. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth.
    2. In a medium bowl, mix together flour, soda and salt. Set aside.
    3. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until smooth.
    4. In a separate bowl, beat egg whites on high until soft peaks form. Gently fold into batter. Pour into 9x13 inch pan.
    5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely, then frost with coconut-pecan frosting.

                  

     

    Tuesday, August 2, 2011

    Chicken Satay

    I don't really like curry but I made these for one of our last camping trips and they were a hit. My son has wants curry for his birthday so I figure this will be one of the dishes I make.

          1/2 cup coconut milk
  • 1 clove garlic, minced

  • 1 teaspoon curry powder

  • 1 1/2 teaspoons brown sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips

  • 1 cup coconut milk

  • 1 tablespoon curry powder

  • 1/2 cup creamy peanut butter

  • 3/4 cup chicken stock

  • 1/4 cup brown sugar

  • 2 tablespoons lime or lemon juice

  • 1 teaspoon soy sauce

  • Salt to taste

  • 10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

  •            

    1. Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
    2. Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
    3. Preheat a grill for medium-high heat.
    4. Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.