Chicken Satay

Chicken satay is one of our favorite when we go to Thai food. I found this recipe at Big Red Kitchen. It was easy and a good fix for when we crave satay at home.

Source: Big Red Kitchen

4 boneless skinless chicken breasts, sliced in long thin strips
1/4 cup soy sauce
1/4 cup vegetable oil
2 T. Asian chili sauce or more to taste (I use Sriracha)
1/4 cup packed brown sugar
1/4 cup minced fresh cilantro leaves
2 cloves garlic, minced
4 green onions, white & green parts, sliced thin
1 recipe Satay Sauce

Combine the soy sauce, oil, chili sauce, brown sugar, cilantro, garlic, and green onions in a large bowl. Add long strips of the chicken and toss well. Marinate in the refrigerator for one hour. Thread each strip on to a 6 inch wooden skewer. Heat a greased cooktop grill to med-high heat and cook chicken for about 2-3 minutes on each side. You may grill these the same way on an outdoor grill. Serve with Satay Sauce. Serves 6.

Satay Sauce
1/2 cup smooth peanut butter
1/4 cup water, hot
1 T. soy sauce
2 T. lime juice, about 1 lime
2 T. Asian chili sauce or Sriracha
1 T. brown sugar
1/2-1 t. curry powder
1 clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
1 T. chopped fresh cilantro leaves
2 green onions, white and green parts, sliced thin

Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining ingredients. Transfer to a small serving bowl, and put aside to use for dipping the finished chicken.

Ham and Jarlsberg Quiche

I recently had the pleasure of eating a brunch with my sister and my mom, for a little baby shower brunch. It was a surprise to my sister and we got her good! We ate at a place called High Hand Conservatory

If you live near or are visiting near Sacramento, CA make sure to stop by High Hand. It was the best food I had had in a very long time. They also have a nursery you can visit, which we did, that had some great looking plants and flowers.

So I ordered the ham and Jarlsberg quiche. I had never had Jarlsberg cheese but I am glad I did! It was delicious. It also had rosemary sprinkled on top which I had never thought of with eggs but will be doing from now on on a regular basis. So when I got home from my trip I wanted to recreate this quiche for Mike. I think I did well.

1 refrigerated pie crust
6 eggs
1 cup heavy cream
1 pound ham or any meat you like
1 cup Jarlsberg cheese- shredded
1/2 tablespoon rosemary

Preheat oven to 425. Place the pie crust in a 9 inch pie pan. Pierce crust with fork for vents. Bake for 8 mins. While the crust is baking beat eggs and heavy cream together. Once the crust is out of the oven place the ham in the pie crust. Sprinkle about 3/4 of the cheese over ham. Pour egg mixture over ham and cheese. Sprinkle remaining cheese on top. Sprinkle rosemary evenly over the top of the cheese. Bake at 425 for 15 mins then at 350 for 15 mins or until the eggs are set.

Parmesan Roasted Green Beans

Working on getting more vegetables in our meals. This recipe makes it easy. I love green beans and parmesan cheese so this recipe is perfect. Next time I might leave them in for a little longer than 10 minutes, just so they get a little softer.

Source: Tyler Florence

1 pound thin green beans
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano

Preheat the oven to 400 degrees F. Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.

Product Review

I recently saw the new Giada De Laurentiis brand of pots, pans, pasta sauce, olive oil and just about all things cooking at Target. I picked up a jar of the pasta sauce to give it a try. It is really good for jarred pasta sauce. We tried the tomato basil and I was surprised to see actual pieces of basil in the sauce. For $2.99 this is definetly a good buy!

Chinese Beef & Broccoli

Sorry for the blurry picture. This is a super easy and extra tasty beef and broccoli recipe. The broccoli is nice and tender but still have a bit of crunch, which I love. The beef is perfect! I make this about twice a month, maybe more.

Source: The Steamy Kitchen Cookbook

3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water

For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper

For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth

Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes In a small bowl stir together the sauce ingredients. In a large saute pan add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. Drain. Heat a large frying pan or wok over high heat. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds. Serve over rice.