Chicken Satay Skewers Served with Warm Peanut Dipping Sauce

 

These chicken skewers are so easy yet so delicious I don't know why I don't make them more often.  The thigh of the chicken has a little more flavor than the breast and the light seasoning will get super crispy on the grill.  If I being honest the peanut sauce is so good you will try to find something to dip all the extra sauce in.  I think my next recipe will include more proteins or veggies I can grill to pair with it because it is "that good."

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Ingredients:
 2-3 pounds boneless chicken thighs;  cut in chunks

2 cloves garlic, chopped

1 Tablespoon sesame oil

½ teaspoon red pepper flakes

5 Tablespoons peanut butter

2 + 2 Tablespoons soy sauce

1 Tablespoon brown sugar

Juice from one lime

1 cup water

salt to taste

If using bamboo skewers, you must soak them for about 30 minutes prior to grilling to avoid burning.

Place chicken in a large bowl and season with red pepper flakes, sesame oil and 2 T soy sauce.  

Place 6-8 pieces of chicken on each skewer and grill 
to an internal temperature of 165 degrees.

Peanut Sauce:

In a small sauce pan, over medium heat, whisk together peanut butter, 2 T soy sauce, 
lime juice, 1 T brown sugar, 1 cup of water and pinch of salt and pepper.

Once the ingredients are incorporated together stir for another 3-5 minutes.

Remove from heat and serve warm.

Lamb Egg Rolls with Sweet Dipping Sauce

I've made chicken eggrolls and spicy turkey eggrolls so lamb eggrolls were the natural next step.  The unmistakeable flavor of lamb is complemented by tart lemon, sweet golden raisins and fresh mint.  I also found a use for the bottle of Za'atar seasoning I bought at the farmers market.  These eggrolls are easy to assemble and serve as a hearty appetizer, a light dinner or the perfect tailgating snack to eat with a cold beverage in hand!  

Ingredients:

1 pound ground lamb

4-5 cloves garlic, chopped

1 small onion, diced

4-5 scallions chopped

small handful flat leaf parsley, chopped

small handful fresh mind, chopped

1 lemon, I use both the zest and juice

1 cup shelled pistachios, roughly chopped

1 cup golden raisons, roughly chopped  

1 teaspoon herbs de Provence

½ teaspoon oregano

1 teaspoon Za'atar  (mix of dried thyme, oregano, marjoram, sumac, sesame seeds and salt)

½ teaspoon salt

5-7 cracks fresh black pepper

Canola oil for pan frying

1 package wonton wrappers

Equal parts duck sauce and apricot jam mixed for dipping with about 6 leaves of chopped mint 

Mixture:

Sauté 1-2 T canola oil, with garlic and onion and a few cracks of black pepper. 

After 5 minutes, add lamb and cook thoroughly until it is no longer pink.
Drain lamb mixture into another bowl and add spices, lemon zest, juice, raisons, pistachios, mint and parsley.
Allow mixture to cool (you can do this the day before as well) 

EggRolls:

Gather a small bowl of water for dipping your finger in to seal your eggrolls. 

Line up 4-6 wrappers at a time and place a small spoon of mixture towards one corner of the wrapper, do this on a diagonal.

Fold corner over mixture, fold sides in and roll eggroll sealing in the mixture almost completely.

Dip your finger in water and lightly wet last corner of wrapper.  This will seal your eggroll up so you can cook it.

Heat about ½ inch oil in a huge sauté pan until hot

Add eggrolls to oil and begin to cook (my eggrolls are not submerged in oil)

Cook on each of the four sides of eggroll until wonton wrapper is crispy.

Drain on paper towels and serve hot, warm or room temperature with a mix of duck sauce and apricot preserves along with a bit of added chopped mint.

Killer Melted Provolone Sandwiches with Crockpot Garlic Italian Beef

After 10 years as a stay at home mom I went back to the classroom to teach 6th grade math. Along the way I learned how awkward middle school can be and how fast teachers can actually eat lunch.  Every day the middle school staff eats in a quick 20 minutes with laughter about our day, the funny things kids say and mostly hopes for a good week (which means, is it Friday yet?)  We usually eat leftovers....that is where my favorite recipes come from....the other teachers!  My science teacher friend brought the most delicious sandwich to work the other day and I knew it would be perfect for tailgating and a quick dinner!  Here goes....slice, cube, chunk, open a beer and see you in 10 hours.  

This recipe will literally make your mouth water.  The vinegar from the pepperoncinis will make you wonder why you don't eat them more often and the combination of tender meat and melted cheese is perfect to kick off football season.   This is a crazy easy, quick to assemble, most stuff on hand already, you can't just eat one sandwich, kind of recipe.   Game on! 

You can watch me cook the recipe below 

Follow along below or click here to print

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Killer Crock Pot Italian Beef Sandwiches 

with Melted Provolone 

Ingredients:

1 onion, sliced

1 beef roast , cubed into chunks

10-15 cloves garlic, leave whole

1 jar Pepperoncini

1 can/bottle dark beer

3 beef bouillon cubes

1 T dried oregano

1 T fennel seeds

1 T herbs de Provence

Rolls or rye bread 

Deli sliced thin Provolone 

(1-2 slices per sandwich)

Place onion and garlic in bottom in crock pot

Add beef to onion

Pour in jar of pepperoncini with half the juice, 

beer, bouillon cubes and spices  

Cook on low 8-10 hour  

To serve:  Slice open your roll, top with a generous portion of beef, onions and a few pepperoncinis.  

Top with 2 slices of provolone and broil open faced until cheese melts.  Top with remaining bun and enjoy.