I am hesitant to post this because the website is so pretty so far and our puny little sandwiches are not so pretty. These sandwiches were really fun to make but we haven't quite perfected them yet. You just melt butter and put a little food coloring in it and then paint them with a clean paintbrush. Then you toast with cheese or whatever you would like. We have to figure out a way to keep them from having a butter overload. Some recipes call for colored milk instead of butter. Simple and really fun for Claire. One day we will be as good as the picture at the top.
Thursday, April 10, 2008
Wednesday, April 9, 2008
Thai Chicken Satay with Spicy Peanut Sauce
This was so good! And easy. I didn't use skewers because I was lazy and made it on my indoor grill, but I bet kids would love eating the chicken off of skewers. Alec wouldn't eat it, naturally, since he's on a popcorn fast, but Adrian ate it up. The peanut sauce is out of this world. I had to keep myself from eating all of it before I served supper. Once again, this is courtesy of Eating Well.
Chicken
3 tbsp lime juice
3 tbsp canola oil
2 tsp soy sauce
2 tsp fish sauce (buy it in the Asian section of decent grocery stores)
1/2 tsp crushed red pepper
1 lb chicken tenders
Whisk together first five ingredients in a shallow baking dish. Add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
Preheat grill to high.
Thread each chicken tender onto a skewer. Grill chicken until cooked through (about 3 minutes per side). Serve warm or chilled with peanut sauce for dipping.
Peanut sauce
2 tbsp smooth natural peanut butter
2 tbsp "lite" coconut milk
1 tbsp lime juice
2 tsp soy sauce
1 tsp brown sugar
1/2 tsp crushed red pepper, or to taste
Whisk together all ingredients until smooth.
This sauce will keep, covered in the refrigerator, for about 2 days.
Chicken
3 tbsp lime juice
3 tbsp canola oil
2 tsp soy sauce
2 tsp fish sauce (buy it in the Asian section of decent grocery stores)
1/2 tsp crushed red pepper
1 lb chicken tenders
Whisk together first five ingredients in a shallow baking dish. Add chicken and turn to coat. Let marinate in the refrigerator for 15 minutes.
Preheat grill to high.
Thread each chicken tender onto a skewer. Grill chicken until cooked through (about 3 minutes per side). Serve warm or chilled with peanut sauce for dipping.
Peanut sauce
2 tbsp smooth natural peanut butter
2 tbsp "lite" coconut milk
1 tbsp lime juice
2 tsp soy sauce
1 tsp brown sugar
1/2 tsp crushed red pepper, or to taste
Whisk together all ingredients until smooth.
This sauce will keep, covered in the refrigerator, for about 2 days.
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