Thai Chicken with Peanut Sauce

I guess you could say this is semi-homemade.....but oh so good!

Thai Chicken with Peanut Sauce

2-3 boneless skinless chicken breasts
1 inch piece of fresh ginger (grated)
2-3 cloves of garlic (minced)
pinch of red pepper flakes
1 teaspoon of curry powder
2 tablespoons of veggie oil
1 package of Taste of Thai Peanut Sauce
1 can of Coconut Milk
1 tsp of chili paste

Cut chicken breasts into bite size chunks. Mix grated ginger, minced garlic, red pepper flakes, curry powder and oil in large zip lock bag. Add chicken. Marinate for atleast an hour.

Mix contents of peanut sauce and coconut milk & prepare according to package instructions. Add tsp of chili paste (or more if you like more heat).

Heat large skillet on medium high. Saute marinated chicken until cooked.

I usually also make some jasmine rice and steamed broccoli. I arrange it so the rice is in the middle of the plate, surrounded by broccoli and then place the chicken on top of the rice and spoon sauce over.

This is an easy meal to make even after a long day at work....Enjoy!

Pork Tenderloin with Maple Bourbon Glaze

Really easy recipe tonight....it's a new one for me and we are looking forward to trying it! Will post a review after I make it.

Pork Tenderloin with Maple Bourbon Glaze:

1 Pork Tenderloin (1 large or 2 small)
2 teaspoons crumbled dried sage leaves
1 tablespoon butter
1/3 cup bourbon
6 tablespoons pure maple syrup
4 tablespoons apple cider vinegar
2 teaspoons Dijon mustard

Rub pork tenderloins all over with crumbled dried sage; sprinkle with salt and pepper. Melt butter in large nonstick skillet over medium-high heat until hot and bubbling. Add pork tenderloin and cook until brown on all sides, turning occasionally, about 6 minutes. Reduce heat to medium-low, cover and cook until thermometer inserted into pork registers 150°F, turning occasionally, about 10 minutes longer. Transfer pork to platter; cover to keep warm.

Whisk 5 tablespoons maple syrup, 4 tablespoons apple cider vinegar and Dijon mustard in small bowl to blend. Set aside. Add bourbon skillet and bring to boil, scraping up any browned bits. Reduce heat to medium-low. Return pork and any accumulated juices to skillet; add maple syrup mixture and turn pork in glaze just until coated, about 2 minutes. Remove from heat. Transfer pork to cutting board. Cut pork into 1/2-inch-thick slices. Stir remaining 1 tablespoon maple syrup into glaze. Season glaze to taste with salt and pepper.

Pour glaze over sliced pork and serve.

Kicking things off with a favorite!

Welcome to my new & improved blog! Ok, Ok...it's been ages since I've been on here. So many friends and family have asked for recipes as I post what I am cooking nightly....I thought this would be a good place to do so. I love reading others food & recipe blogs and trading secrets. I will try to post pics when I can.

I am going to start off with a favorite. I double puffy heart LOVE Ceasar Salad! My mother's recipe for home-made Ceasar dressing is second to none. It has me so spoiled, that I refuse to order it in a restaurant any longer because nothing compares to it and I'm always disappointed.

Ceasar Salad:

9 drained canned anchovy fillets, minced
3 tablespoons fresh lemon juice
1 1/2 tablespoons Dijon mustard
2-4 garlic cloves, minced (depending on how much garlic you like – I’m a 3-4 kinda girl)
1/2 cup plus 3 tablespoons olive oil
1 medium head romaine lettuce, cut into bit-size pieces
1 large head radicchio, cut into bite-size pieces
4 garlic cloves, flattened, peeled
3 large Portobello mushrooms (about 3/4 pound), stems discarded, caps sliced crosswise into 3/8-inch-thick strips
1/4 cup chopped fresh parsley
1 1/3 cups grated Asiago or Parmesan cheese (about 4 ounces)

Combine minced anchovy fillets, fresh lemon juice, Dijon mustard and minced garlic in small bowl. In a slow stream, whisk the 1/2 cup olive oil (it’s a work out for your wrist). Set in fridge until ready for use.

Combine romaine lettuce and radicchio in large bowl & set aside.

Heat remaining 3 tablespoons oil in heavy large skillet over medium heat. Add flattened garlic to skillet and cook until brown, about 4 minutes. Discard garlic. Increase heat to medium-high. Add mushrooms and sauté until brown, about 4 minutes per side. Remove from heat. Season mushrooms with salt and pepper. Sprinkle with parsley.

Add dressing to salad and toss to coat. Mix in cheese. Season salad to taste with salt and pepper. Divide salad among plates. Top with mushrooms, and/or your favorite home made croutons and serve immediately.

** DO NOT omit the anchovies. Yes, they are gross. Yes, I hate them too. But trust me, the dressing is not the same without them. If you don't like handling the fillets.....you can substitute with anchovy paste.

You can omit the mushrooms if you’d like…I don’t always make it with it and it is just as good.