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

Quick Shrimp Tacos

On our trip to Mississippi then Alabama's Gulf Shores, we bought 65 POUNDS of shrimp to bring back with us. We love shrimp that much! And its much cheaper that way, duh! So I'm going to make lots of shrimp dishes because I have LOTS of shrimp!

QUICK SHRIMP TACOS

8 6-inch tortillas
1 lime
1/2 cup sour cream
1 tsp ground coriander
kosher salt
2 tblsp extra virgin olive oil
1/3 cup  red onion, finely diced
1 lb medium shrimp, peeled and deveined [est about 5 per taco]
1/2 tsp ground cumin
1 cup finely shredded cabbage
1 cup loosely packed fresh cilantro

• Heat the oven to 350°F. Wrap the tortillas in foil and bake until heated through, about 10 minutes. Turn off the oven; leave the tortillas in the oven until ready to serve.
• Meanwhile, finely grate 3/4 tsp. zest from half of the lime. Cut the lime in half and squeeze the zested half to yield 1 Tbs. juice. Cut the other half into 4 wedges.
• In a small bowl, stir the sour cream, 1/2 tsp. of the lime zest, 1/4 tsp. of the coriander, and a large pinch of salt; set aside.
• Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, 2 to 3 minutes. Raise the heat to medium high and add the shrimp, the remaining 3/4 tsp. coriander, the cumin, pepper flakes, and 1/4 tsp. salt and cook, stirring constantly, until the shrimp are cooked through, about 2 minutes. Add the lime juice and remaining zest and stir to coat. Remove from the heat.
• Put some of the cabbage, cilantro, and sour cream on each tortilla and top with the shrimp. Fold in half and serve immediately with the lime wedges on the side.

recipe from www.finecooking.com

Blackberry Mojitos

My hubby loves making himself regular mojitos fairly often, so ME making a mojito was very intimidating. But I did it anyway. He tried it, turned to me and said he loved it so much more than any mojito he has ever had. *huge grin*

BLACKBERRY MOJITOS

• 3/4 cups blackberries
• 5-6 large mint leaves
• 4 teaspoons sugar 
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 1/2 cups seltzer water
• 1/4 cups white rum (or you can use vodka)
• ice cubes

• Muddle blackberries, mint leaves, sugar, lemon and lime juice in a tall glass until berries are mostly crushed.
• Add seltzer, rum and add ice to reach edge of glass. 
• Garnish with a blackberry, lime slice and/or mint leaves. Stir and serve!

Smoothie Monday: Mango Yogurt Smoothie

1 cup vanilla yogurt
2 cups mango (fresh, canned or frozen)
2 tablespoons lime juice
2 tablespoons pineapple juice
2 tablespoons orange juice

• In a blender, process until smooth. Garnish with lime wedges. Serves 2 to 3.

T&T: Use "green" containers [jello shots]

I KNOW I'm not the only one who's seen these babies on Pinterest. Of course, I had to try them out. But then, it got me thinking of other things, other ingredients...soooo many possibilities! And the fact that there is nothing "wasted" in the end, even better!

T&T: Use natural containers

• Slice lemons horizontal direction


• Scoop out the insides, including all the pulp


• Place in a container where it will be as level as possible


• Fill "cups" with jello mix


• Place in fridge for 2-4 hours, overnight is best though!


• Once set, slice the halves in half, and refrigerate until you serve them

There is all sorts of mixes that you can use, be creative! Its not as hard as you might think it is.

• IMPORTANT: Make sure you have a "gelling" agent. Whether its a package of Jell-O or just plain Gelatin. Something needs to be added to make it solidify.


• Also, give yourself enough time to make these. Often, refrigerating over night is needed because of the alcohol content in the other half of the mixture.


• TIP: I've read that lemon have a very bitter taste, so lemons are a better choice over limes. But that is up to you!

My 2 picture mixes:

• 1 small package of tropical punch Jell-o, 1 cups water, 1 cup good quality vodka [fills about 22 to 26 lemon halves]


• 1-1/4 cup coconut milk, 1 package gelatin, 3/4 cup rum [fills about 24 to 28 lemon halves] sprinkle with shaved coconut

Mixes I'm going to try:

• 1 cup pink lemonaid, 1 package gelatin, 1 cup vodka [lemon halves]


• 1 cup orange juice, 1 package gelatin, 1 cup champagne [orange halves]


• 1 cup lemon juice, 1 package gelatin, 1 cup vodka (or lemon vodka) [lemon halves]


• 1 cup margarita mix (prepared), 1 package gelatin, 1 cup tequila [lime halves]

Have you tried these yet? What mixtures have you tried?