Thai Chicken Salad is a beautiful cabbage and chicken salad with a peanut dressing.
2 Cups Cooked Chicken, shredded
16 oz Bag Cole Slaw Mix (green cabbage and carrots)
1 Mango, chopped
Large Handful Cilantro,
6 Green Onions, sliced
1/2 Cup Peanuts, chopped
2 Cloves Garlic, finely grated
1/2 teaspoon Cayenne Pepper
2 Tablespoons Soy Sauce
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Sugar
1 Tablespoon Lime Juice
1 Tablespoon Extra Virgin Olive Oil
1/4 Peanut Butter
1/4 Cup Water
In a large bowl, whisk together all dressing ingredients until smooth,
Add the remaining ingredients to the bowl and toss to combine.
Yield: 4 Servings
-Adapted from Pinch of Yum-
Peanut Butter and Dark Chocolate Biscotti is a super delicious and crunchy treat that goes great with coffee. We sure drink a lot of coffee in our house! These Peanut Butter and Dark Chocolate Biscotti have just the right amount of delicious!
10 Tablespoons Unsalted Butter
2 1/2 Cups All Purpose Flour
2 3/4 teaspoons Baking Powder
1/2 teaspoon Salt
3 Large Eggs
1 1/4 Cups Sugar
2 teaspoons Vanilla Extract
1/2 Cup Creamy Peanut Butter, room temp
1 1/4 Cups Dry Roasted Peanuts
1 1/4 Cups Dark Chocolate Chips
Preheat oven to 350°F. Line 2 large baking sheets with foil or parchment paper.
Melt butter over medium heat in a small saucepan until browned and smells nutty, about 5 minutes.
Whisk together flour, baking powder and salt together in a medium size bowl.
Beat eggs in a large bowl until light yellow, about 2 minutes. While mixing, add sugar then butter and vanilla. Mix until combined. Mix in peanut butter until evenly combined.
Add the flour mixture in 2 additions, mixing to combine. Stir in peanuts and chocolate.
Divide the dough in thirds and shape into 15 inch by 2 inch logs on the baking sheets. Bake until set and browned around the edges, about 25-30 minutes. Rotate baking sheets halfway through baking. Remove from oven and let rest 10 minutes on the baking sheets.
Cut into 1/2 inch strips at a 45 degree angle. Place the strips cut side down on the baking sheets. Bake for 8 minutes, flip them and bake an additional 8 minutes. Cool on baking sheets.
Yield: about 5 dozen Biscotti
-Recipe slightly adapted from Food Network-
Homemade Chinese take-out is one of my all time favorites. It’s much healthier than going out because you can control what goes into your food. This wasn’t as spicy as I would have liked it to be, so feel free to add more hot sauce if you like it spicy.
1 Cup Chicken Broth
3 Tablespoons Soy Sauce
2 teaspoons Hot Sauce
2 teaspoons Cornstarch
3 Tablespoons Canola Oil, divided
1 1/2 lbs Boneless, Skinless Chicken Breasts, cut into bite sized pieces
1/2 Cup Dry-Roasted Peanuts
1 Red Bell Pepper, cut into 1/2 inch pieces
3 Garlic Cloves, minced
1 Tablespoon Fresh Ginger, grated
Combine the chicken broth, soy sauce, hot sauce and cornstarch together in a small bowl. Set aside.
Heat 2 Tablespoons oil in a large skillet over medium-high heat. Add the chicken and peanuts, cooking until the chicken is lightly browned. Reserve on a plate.
Heat 1 Tablespoon oil in the same skillet over medium-high heat. Add the bell pepper and cook until lightly browned. Stir in the garlic and ginger, cook for 30 seconds. Stir in the broth mixture and the chicken and peanuts. Simmer until thickened slightly.
Serve over brown rice.
Yield: 4 Servings
-Recipe adapted from Cook’s Country magazine-
We ran out of peanut butter yesterday and Chloe wanted a peanut butter & jelly sandwich today for lunch. So I decided to make my own. I used dry roasted peanuts, which ended up tasting a little funny and way to salty. Good quality, unsalted peanuts are definitely the way to go for making your own peanut butter. Optional ingredients would include salt, honey, and a little peanut oil (to make it extra creamy and smooth).
Grind peanuts in a food processor until creamy. This takes only a couple minutes.
If using any of the optional ingredients, add them with the peanuts and grind together.
This is a very simple and quick dessert. It took only about 15 minutes to prepare them. This recipe came from Sandra Lee’s Semi-Homemade magazine.
1 (12 oz) Bag Semisweet Chocolate Chips
1 Cup Peanuts
1 Cup Cashews
½ Cup Dried Cherries
Pour chocolate chips into a microwaveable bowl. Heat at 50% power for 30 second intervals until completely melted. Stir in the peanuts, cashews and cherries.
Scoop into 24 paper muffin liners. Refrigerate at least 1 hour to harden.