Chicken Satay Salad

CHICKEN SATAY SALAD

2 skinless, boneless chicken breasts (about 1 pound)
7 tblsp Thai peanut sauce [recipe below]
3 tblsp vegetable oil
kosher salt and freshly ground pepper
2 tblsp fresh lime juice
1 head romaine lettuce, sliced
1 cucumber, cut into matchsticks
1 medium carrot, cut into matchsticks
1 red bell pepper, thinly sliced
1/4 cup roughly chopped fresh cilantro, plus more for topping
3 tblsp chopped roasted salted peanuts

• Preheat grill to medium high. 
• Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons of the peanut sauce, 1/2 tablespoon veg oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to plate.
• Whisk the remaining 5 tablespoons peanut sauce and 2-1/2 tablespoons veg oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss.
• Season with salt and pepper and divide among bowls or plates. Top with chicken, peanuts and more cilantro.

PEANUT SAUCE [if you can't find the jar!]

1/4 cup smooth peanut butter
1 garlic clove, finely minced
3 tablespoons lemon juice, freshly squeezed
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/3 cup water
1/2 teaspoon kosher or sea salt
freshly ground pepper to taste

• Combine all the ingredients in a blender and process until smooth.

recipe from "Food Network Magazine" September 2012 issue

Blackberry Cabernet Roast

BLACKBERRY CABERNET ROAST

• 5 pounds eye of round beef roast
• 1-1/2 cups wild blackberries
• 2 cups Cabernet Sauvignon
• 4 cloves garlic, chopped
• 1 tablespoon chopped fresh rosemary leaves, plus more for garnish
• 1 tablespoon thyme leaves, plus more for garnish
• 2 teaspoons chopped fresh sage leaves
• 2 teaspoons salt
• 1/2 teaspoons ground black pepper
• 2 teaspoons cracked pepper 

Au Jus Sauce

• 1 -1/3 cups wild blackberries
• 2 cups beef broth
• 2 tablespoons cornstarch
• 1/3 cups Cabernet Sauvignon

Salt and ground black pepper, to taste

• Pierce all sides of meat using a meat fork every 1 in and place in a large resealable plastic bad.
• Puree blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids.
• Combine blackberry puree with Cabernet, garlic, rosemary, thyme, sage, salt and pepper in small bowl. Pour mixture over roast and seal bag.
• Refrigerate 4 hours or overnight, turning roast occasionally.
• Heat oven to 425 degrees F. Drain meat from marinade.
• Sprinkle cracked pepper evenly over meat and place in large roasting pan.
• Pour 2 cups marinade from plastic bag into roasting pan. Discard remaining marinade.
• Roast 15 minutes, reduce oven to 350 degrees F. Continue to roast 1-11/2 hours or until meat thermometer reads 145 degrees F.
• Remove meat from pan. Let stand 5 minutes before slicing thinly across the grain.

Sauce:

• Puree 1/2 cup blackberries in a blender or food processor. Press through a sieve to remove seeds. Discard solids.
• In a saucepan, combine blackberry puree, beef broth and Cabernet, and heat over medium and bring to a simmer, constantly stirring. Boil for about 10 minutes.
• Combine cornstarch with 2 tablespoons water, then add to saucepan. Cook for 1 minute or until slightly thickened.
• Remove from heat and serve with roast.

Smoked Trout Dip

This recipe is perfect for any of the smoked trout left over from the Original recipe. This is a great appetizer! Probably the best dip I've ever had. I know I probably say that a lot, but this time I REALLY mean it. haha!



3/4 pound smoked trout (about 2 8-inch trout)
8oz softened cream cheese
2 tablespoons half and half
2 tablespoons lemon juice
1/4 teaspoon garlic salt

Add all the ingredients in a bowl, and mix until combined. Serve with a variety of crackers!

Cheddar Bay Biscuits

Oh yes. The infamous Red Lobster Biscuits! We don't eat out much, but while visiting my parents, we decided to go out to Reb Lobster after church--its my kids' favorite place...but because of the "live" lobsters, not the food. I GO for the FOOD, particularly the "Cheddar Bay Biscuits." I found this version and had to try.

CHEDDAR BAY BISCUITS

1 package of Bisquick buttermilk Biscuit Mix (about 1-3/4 cups)
1/2 cup milk
1-1/2 cups shredded cheddar cheese
4 Tbls butter
1-1/2 tsp oregano
3/4 tsp garlic salt

• Preheat oven to 400 degrees F.
• Mix the biscuit mix with the milk and cheese until blended.
• Lightly grease a baking sheet and drop spoonfulls of mix 2 inches apart. Bake for 10 minutes.
• Meanwhile, melt butter and combine with garlic salt and oregano.
• After the 10 min of baking, lightly brush the butter mix over the tops, then bake for another 5 minutes.
• Lower heat to 350 degrees F. Brush the tops again with butter mix and bake another 5-6 minutes or until tops are golden brown. Serve warm.