Calling all Peanut Butter lovers! This dish has your name smeared all over it. The creamy sauce in this recipe has big overtones of peanut butter but, is combined with tangy tamari, citrus, and just a hint of brown sugar. What could be better to pair it with than some dipping ready chicken? So here it is, the ultimate easy recipe for chicken satay and Thai peanut sauce.
I grew up eating stuffed peppers for dinner on a regular basis. It was a favorite. They were filled with ground beef and orzo with diced tomatoes and cheese. Sometimes other add-ins made their way into the mix like corn or beans. I actually made it to adulthood thinking this is how all stuffed peppers were and it was a true recipe my parents went by. It wasn’t until my early 20’s that I realized my parents were simply pulling together an easy meal with what they had at home, what was on sale, or what they thought might taste good. Most people consider a “traditional” stuffed pepper to be with ground beef, rice, and some type of tomato sauce (I also didn’t learn this one until recent years either).
I saved my favorite recipe, from this spiralized series for last(supported by a huge Kings Food Market haul). I think I love it so much because it’s the most practical of the bunch. It involves everyday ingredients and it’s a 30 minute weeknight meal. The stir fry is also incredibly healthy because it’s overloaded with veggies. There are no carbs in this dish but they are not missed. The carrot noodles do the trick to curb your starch cravings. The sauce the dish is tossed in is smoky and sweet. Ok, now I’m salivating just writing about it.
Third time is a charmer and by charmer I talking about this recipe of course! It’s BTP’s third recipe in the past two weeks (take a look here and here for the other two) that is featuring curly cut vegetables. The zucchini noodle, also nicknamed “the zoodle” is my most frequently used spiral veggie. When you have an obsession with Italian food, specifically pasta, like I do; you need a healthy alternative once in a while. Zoodles got me through my wedding diet routine and were a regular weeknight meal. It’s too easy and while nothing can quite replace real pasta, it still gives you those familiar flavors.
- When I decided to join the Gluten Free for 30 day challenge with my gym, I didn’t do a great job at looking at my calendar ahead. With Saint Patrick’s Day (Goodbye Beer ….), a weekend excursion to Washington D.C. and my first big dinner party at our house planned, I had my work cut out for me. But, I survived the month and managed to stay on track.
Top of the morning to you all! Saint Patrick’s Day is just around the corner and I am celebrating this American Irish holiday on the blog today. For the past three years I have shared out my unique recipe for Corned Beef Stuffed Cabbage. It’s still a great option for your St. Patty’s Day festivities however; I thought it was time to add another option to your menus.
This recipe is a long time coming. It has been a staple for dinner parties at my house for a few years but, I have yet to have the time to photograph to share! Typically, I’m in the midst of preparing a multi-course meal (Which I still was this time) and I either forget or don’t have the lighting to photograph.
When I started on this whole blogging journey, I was not a computer whiz, a website developer, a photographer or a true chef by any stretch of the imagination (For the record, I am still none of the above). My work was truly cut out for me! Starting a blog can be extremely overwhelming, but definitely exciting.
Last week I did my first ski (Or snowboard in my case) trip to Killington, Vermont. My husband and I rented a house with our sister and her boyfriend. It was a fun yet, relaxing couple of days. We used VRBO to search for and rent a townhouse right in the Killington resort. If you don’t already know about VRBO, it’s a great service similar to Airbnb. I have had fantastic experiences with their website and renters, this time included. But, today’s post isn’t about rental properties; it’s about meal prepping for a group. In order to save us from constantly driving in the snow, trying to hail a cab (Uber doesn’t exist yet in Killington!), and keep the costs down; I worked on cooking up some big meals that were easy to transport and good for a family of people.
I’ve been doing a variety of meal delivery services in the past few months (More to come on these in another post). I originally ordered them because I got a great deal on the first week’s subscription and it took the brainwork out of cooking for half of the week. While the convenience is still a major contributing factor for why I continue, one of the other many benefits is cooking inspiration. I have have learned more about cooking techniques with specific ingredients. I have used recipe components in other ways that I thought to in the past. I have also worked on some recipes with ingredients I haven’t used at all in the past. Today’s recipe stems from one of those experiences.