Chicken Satay with Peanut Sauce

Chicken Satay with Peanut Sauce

Marinade

1- 13.5 oz can coconut milk

3 T fish sauce

2 t curry powder

1 T brown sugar

3 T cilantro

2 t tumeric

2 t salt

pepper, to taste

4 chicken breasts, sliced into about 1" wide strips

up to 16 large bamboo skewers, soaked in cold water*

Peanut Sauce (makes about 1 cup)

2/3 c chicken broth

1/2 c peanut butter

2 T soy sauce

4 t honey

2 t Sriracha

2 t grated ginger

3 cloves garlic, minced

lime wedges, for garnish

3 T cilantro, for garnish

3 T chopped peanuts, for garnish

1. In a large bowl or gallon zipper bag, mix marinade ingredients. Add chicken and toss to coat. Refrigerate for at least 4 hours.

2. Preheat oven to 425*. Line two half sheet pans with foil and top with wire racks; lightly grease both.

3. Combine peanut sauce ingredients in a medium saucepan and whisk well. Bring to a boil, reduce to simmer and cook, stirring constantly until smooth, about 5 minutes. Set aside to cool to room temperature.

4. Skewer the chicken and lay skewers on wire racks. Cook for 20-24 minutes, rotating pans halfway through, until cooked through.

Serve with limes and peanut sauce, garnished with cilantro and peanuts. Basmati rice would be an excellent side.

*Or slice into chunks and cook in a 9x13 pan - same temperature & time. Liquid will separate, just soak up the water and serve.

Shishkabobs

Shishkabobs
1 1/2 - 2 lb boneless sirloin or top round beef steak, cut into 1/2"  strips
1/2 c soy sauce
2 T canola oil
3 T honey
2 cloves garlic, crushed
1 T fresh grated ginger (1-2 large fingers)
sliced vegetables, opt
wood skewers

1. Mix all ingredients and place in a large ziploc bag in the fridge for at least 3 hours.
2. Preheat oven to 350* and line a baking sheet with foil.
3. Thread beef on to skewers and discard marinade; place skewers on baking sheet and bake for 20 minutes, turning halfway through cooking time.

Cranberry Relish

Cranberry Relish
1- 12 oz pkg fresh cranberries
1 1/2 c sugar
zest of 2 oranges
3/4 c fresh squeezed orange juice (5-7 medium oranges)
1 T peeled, finely minced or zested fresh ginger

1. Combine all ingredients in a saucepan and cook over medium heat, stirring occasionally, until the berries pop open, about 10-15 minutes. Cool and refrigerate, covered.
Makes about one pint.

Kung Pao Chicken

Kung Pao Chicken
2 boneless, skinless chicken breasts, cut into 1" pieces
1 1/2 T cornstarch
1 T sesame oil
2 T rice wine vinegar
2 T [low sodium] soy sauce
2 t sugar
2 green onions, sliced
3-4 cloves garlic, minced
1/2 t crushed red pepper flakes
1/2 t ginger
1/2 c dry roasted peanuts
[brown] rice

1. Place a medium-sized skillet over medium heat; place cornstarch in a ziplock bag, add chicken, and shake to coat.
2. Pour sesame oil in to the skillet and let it heat up before adding the chicken; cook chicken for about 5-7 minutes, until cooked through. Meanwhile, combine vinegar, soy sauce, and sugar in a small bowl and mix well.
3. When the chicken is done, remove it from the skillet and set it aside.
4. Add green onions, garlic, red pepper flakes, and ginger to the skillet and heat for about 30 seconds before pouring in the sauce mixture.
5. Place the chicken back in the skillet and toss everything together; stir in the peanuts and heat everything through.
Serve over rice.

Gingerbread Cookies

Gingerbread Cookies
6 T butter, softened
3/4 c packed brown sugar
1 egg
1/2 c molasses
2 t vanilla
3 c flour
1 T ground ginger
3/4 t baking soda
1 1/2 t baking powder
2 t cinnamon
1/4 t salt
1/4 t allspice

Icing (opt):
1 c powdered sugar, sifted
1-2 T milk
food coloring, opt

1. Cream butter, sugar, and egg with an electric mixer on low; add molasses and vanilla and mix until combined.

2. Sift together flour, ginger, baking soda, baking powder, cinnamon, salt, and allspice. Fold dry ingredients in to butter mixture and mix on low until just combined.

3. Remove the dough from the bowl, halve it, and wrap it in plastic wrap; place in fridge for an hour.

4. Preheat oven to 350*; line cookie sheets with parchment paper.
5. Let the dough sit at room temperature for about 15 minutes until pliable. At this point you can either roll out the dough and cut it out with cookie cutters or roll in to balls, roll those in sugar, and press down with a fork (like peanut butter cookies) before baking.
6. Bake for 10 minutes, until edges just begin to brown; transfer to wire racks to cool.
7. To make the icing, combine the powdered sugar and milk. Divide the mixture into different bowls and dye as desired.