Chicken Satay served over Coconut rice with Honey cinnamon glazed carrots

I made this last night to surprise Andrew with an evening meal for just the two of us! We fed the kids and after they were snug in bed we had a quiet romantic evening with no constant commentary from Kate and no screeching from Quinn.....it was wonderful! And the Thai meal I made delicious...I was feeling adventurous and have never had Thai food but have always wanted to try it so what better person to try it on than my hubby who pretty much loves anything... especially spicy and different! It was fun and easy to make and something unique to add to our collection of recipes...hope you'll try it!

Chicken Satay (AllRecipes.com)

2 tablespoons creamy peanut
butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder (I used 1/2 curry and 1/2 garam masala)
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken
breast halves - cubed
DIRECTIONS:
1.
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
2.
Preheat a grill to high heat. (I broiled approximately 5 minutes per side seeing as it is frightfully cold outside)
3.
Weave the chicken onto skewers, then grill for 5 minutes per side.

(I didn't add the hot sauce because we didn't have any and only marinated for about 3 hours it tasted just great without....oh and I halfed it for Andrew and I)

Peanut Sauce for dipping (Allrecipes.com)

1 1/2 tablespoons trans-fat free peanut butter
1/4 teaspoon garlic powder
1/2 tablespoon fresh lemon juice
1/2 tablespoon light soy sauce
1/4 packet sugar substitute
1 1/2 tablespoons water
sprinkle of cayenne pepper to taste
DIRECTIONS
To make peanut sauce: Place the ingredients in a bowl and stir well. Microwave for 30 seconds. Great for dipping chicken and eating with the coconut rice! Would also be good with Naan bread!

Coconut Rice (Leah's Recipe)

1 Cup Basmati Rice

1 Cup Coconut milk

1 Cup Water

1 tsp salt

DIRECTIONS

Mix water and coconut milk together (shake can of coconut milk before opening as it tends to harden and seperate) add to rice and ad salt and cook as usual bringing to boil and reducing heat to low and simmer covered for 20 minutes. This amount served two people so just double recipe as required.

Honey Cinnamon Glazed Carrots (Leah's Recipe)

Cut carrots on diagonal using crinkle cutter steam them without over cooking leaving slightly still crunchy. Add butter, honey and sprinkle with cinnamon (amounts to desired preference)

Arrange on plate and garnish with chopped peanuts! Enjoy!

Mini Chocolate Cake with Strawberry Hearts

I made this for Valentine's Day. This is very easy but it is very pretty when served!

*1 box Duncan Hines Devil's Food cake mix...made into cupcakes. (Or use the eggless chocolate cake recipe.) I used the tinfoil cupcake cups...made it easier in the end.
*Certain amount of strawberries
*Vanila Ice Cream or Strawberry Ice Cream
*Chocolate Sauce

Cut strawberries into hearts by cutting a small "v" in the stem end of the strawberry. Slice thinly. Sprinkle with a small amount of sugar and set aside.

Place cupcake upside down on plate. Put a small scoop of ice cream beside it. Surround with the "hearts" and drizzle with chocolate sauce...homemade or bought.
To make it extra special you could add a chocolate covered strawberry to the top of the cupcake.

White Chocolate Dipped Strawberries

1-12 oz. bag white baking chips (about 2 cups)
1 tbsp. shortening
18 large strawberries with leaves
1/2 cups semisweet chocolate chips
1 tsp. shortening

Cover cookie sheet with waxed paper. Heat white baking chips and 1 tbsp shortening in a saucepan over LOW heat, stirring constantly till melted.

For each strawberry, poke a toothpick into stem end, and dip 3/4 of the way into melted ships, leaving top of strawberry and leaves uncoated. Place on wax paper.

Heat semisweet chocolate chips and 1 tsp. shortening over low heat, stirring constantly.

Drizzle over white covered strawberries, using a small spoon. Refridgerate for about 30 minutes until set.

Variation: Switch the chocolates around.

HINT: Melt the drizzling chocolate in a small plastic bag in the microwave on defrost and keep squeezing the bag until the chips are all melted. Cut a corner off the bag and drizzle over berries.

HINT: Rinse strawberries with cool water just before you are ready to use them, and pat dry with paper towels. If you wash and then refrigerate the berries ahead of time, they will turn mushy!

Cheddar Corn Chowder and Drunken Cheese Bread

I made this meal for Jamie and Kristen the other night and it was yummy. Actually, Kristin made the bread and she did a marvelous job. The soup recipe is from the The Best of Bridge "Aces" book but I made some adjustments to it. The bread recipe is from my friend , Rachel. Hope you like it! Post a comment if you tried it out.

Cheddar Corn Chowder
3 Tbsp. butter
1 onion, chopped
2 large potatoes, peeled and diced
2 bay leaves
3/4 tsp. cumin
1/4 tsp. sage
2 Tbsp. flour
2 cups chicken broth
1 1/4 cups light cream (or milk)
1 1/2 cups corn
1 cup grated cheddar cheese
3-4 slices bacon, cooked and crumbled (optional but very tasty)

Melt butter. Add onion, potato, bay leaf, cumin and sage. Cook stirring for about 5 minutes. Blen in flour and then whisk in stock and cream. Bring to boil and reduce heat and simmer30 minutes, stirring often. Add corn. Simmer until heated through. Remove bay leaves and heat until melted. Garnish with bacon bits.

PS: I have also added cooked, diced chicken to this.

Drunken Cheese & Herb Bread
2.5 cups flour
2.5 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 TBSP sugar
1 tsp dried oregano
1 tsp dried basil
1 tsp dried marjoram
1 cup shredded cheese
1 12 oz. can beer
*if you're crazy* 1 TBSP seeded, chopped jalapeno pepper
Grease bread tin and preheat oven to 375*Stir together dry ingredientsAdd cheese, beer (and jalapeno) Stir just until combined (will be sticky/lumpy)Pour into pan and bake 35-40 minutes or until goldenCool in pan on wire rack for 10 minutes(This makes 12 regular muffins with a little batter left over. I just added it to the loaf I made at the same time. The muffins cook much faster than the loaf. They are just as tasty!)