Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: peanut (page 1 of 2)

Thai Style Chicken

This recipe is one of my daughter’s favorites, and is a great (and easy!) way to break up the monotony of every day dishes — not to mention introducing new types of food to your family. 🙂

Ingredients:

1/3 cup peanut butter (shown with creamy, use chunky if desired)
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons lemon juice
2 teaspoons honey
1 teaspoon minced garlic
1 teaspoon chili powder
dash cayenne pepper (optional)
2 cups uncooked pasta
2 boneless chicken breasts

Directions:

Take two cups of your favorite pasta and cook according to package instructions. I made mine with thin spaghetti. While that’s cooking, chop the chicken breasts into bite size pieces and cook until meat is no longer pink in the middle and the juices run clear.

To mix up the sauce, combine the peanut butter, water, soy sauce, lemon juice, honey, garlic, chili powder, and cayenne pepper (optional) in a medium sized bowl. I found it easiest to mix with a small wire whisk to combine the peanut butter and wet ingredients first, then use a rubber spatula to scrape the sides of the bowl and fold in dry ingredients.

When the chicken is done, toss in with peanut butter mixture until well mixed. Drain pasta, toss in olive oil (if desired).

Serve in a bowl with pasta topped by chicken and peanut butter mixture.

Suggestions:

I think next time I may make this with chunky peanut butter to add a bit of texture to the sauce. My daughter suggested topping with cashews — which I would have done if I had any. 😉

I ran across a similar recipe earlier tonight that added crushed pineapple (drained), so I’ll keep that in mind for future alterations to this recipe! 🙂

Peanut Butter Balls

This is by far my FAVORITE holiday treat! My grandmother used to be a lunchroom worker (aka “lunchroom lady”) at Dixie Junior High (Alabama). This is one of the recipes that she used for years, then my mother used for years, and now I am continuing the tradition.

This is a photo of the recipe card that my mother has:

Little by little, I’m trying to get digital copies of the recipes that my mother has that I love …

Recipe Source: Dixie Junior High School lunchroom, by way of my grandmother

Ingredients:

1 cup Karo white corn syrup
1 cup sugar
2 cups creamy peanut butter
12 cups (plain) corn flakes

Directions:

Mix syrup and sugar and bring to a boil, then cool and add peanut butter. In a large bowl, cover corn flakes with mixture, then stir until well mixed. Using your hands, scoop and shape into balls a little larger than a walnut onto a large sheet of wax paper.

Yields approximately 75 peanut butter balls.

Nicki’s Note:

Over the years, I have found it helpful to grease my hands with margarine before attempting to roll these out! Also, these will have to be done quickly — as the mixture cools, it will harden!

No Bake Peanut Butter Pie

Recipe Source: Lauren @ southernmamas.blogspot.com

Ingredients:

1 (8 ounce) package cream cheese, softened
1 1/2 cups confectioners’ sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts (I USE CHOCOLATE!)
(garnish with chocolate chips, chocolate shavings, or anything chocolate!)

Directions:

Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Gert’s Summer Chicken

Recipe Source: Gert Meyers, by way of Cookie at The Cook Shack Gab & Grub

Marinated Chicken for grillin’ or BBQin’…

This makes a lovely marinade with a slightly sweet yet tangy flavor, ideal for grilled or barbecued chicken. It’s my own recipe, loosely based on a book-recipe, now long lost…

Marinade:

Mix together using a spoon or blender:

juice of a small lemon
4 tbsp of runny honey
1 tbsp of toasted sesame oil (or equivalent)
3 tbsp of vegetable oil (peanut or sunflower)
3 tbsp of light soy sauce
1 tsp of balsamic vinegar (optional)
a few drops of Tabasco(TM)
some finely, freshly ground black pepper
a small pinch of ground cayenne pepper
a small pinch of fenugreek or ginger powder

Marinating:

It’s often believed that increasing the time of marinating to overnight improves the result but in my view that’s not entirely true. A marinade can only penetrate the meat almost no more than skin-deep and so it’s my experience that a couple of hours (even shorter) works quite well. For an instant marinade, I recommend adding a little cornflower to the marinade, which will make it more clingy: then you can simply brush your meat with the mix, minutes prior to cooking.

Cooking:

Use skinless pieces of chicken: chunks or strips of breast meat for instance, although turkey would also work well. You can be fancy and create skewers with some yellow or orange pepper, some red onion and some cherry tomatoes or even pineapple pieces, for a great presentation and a bit of Wow!-factor…

Alternatively, simply marinate the strips or chunks together with the pepper etc, then cook and serve on a preheated serving dish. Tuck in!

I suggest cooking these on low heat barbecue (make sure it’s cooked through and through) or a ribbed skillet (I usually put a good dollop of salt on my skillet, which acts as an anti-adhesive ).

Happy eating!

Peanut Butter Cup Cake

Recipe Source: Jules @ everydaymommy.net

“This is a decadent cake that looks a little funny but tastes delicious.”

Cake:

3/4 cup creamy peanut butter
1 stick butter, softened
4 eggs
1 package butter cake mix
2/3 cup water

Preheat oven to 325º. Grease and flour a 9×13 pan.

Combine 3/4 cup peanut butter and softened butter. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Beat on medium until well blended. Pour batter into prepared pan. Bake for 45 minutes or until toothpick comes out clean. Remove from oven and poke holes in warm cake with end of wooden spoon. Prepare chocolate icing and pour it over warm cake.

Chocolate Icing:

2 cups confectioners’ sugar
2 tbsp cocoa
1 stick butter
1/2 cup heavy cream
2 tsp vanilla extract

In sauce pan melt butter over medium low and add cocoa. Stir with whisk. Add powdered sugar and cream. Stir to remove lumps. When smooth add vanilla and let simmer for about a minute. Pour warm icing over warm cake.

Chicken Satay with Peanut Sauce

Recipe Source: cooks.com

Chicken:

1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
1/4 c. dry sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger
1/4 tsp. salt

Directions:

Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.

Peanut Sauce:

4 teaspoons corn oil
2 teaspoons sesame oil
1/2 cup minced red onion
2 tablespoons of minced garlic
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1/3 cup peanut butter
1/2 teaspoon ground coriander
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon lemon juice
1/2 teaspoon pepper

Directions:

Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.

To serve:

Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.

Chinese Chicken Fingers

Recipe Source: thatsmyhome.com

Ingredients:

1/3 cup lemon juice
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
1 teaspoon peanut oil
1/8 teaspoon cayenne pepper
1 pound skinless and boneless chicken breasts 2-each in 8 slices

Directions:

Combine the lemon juice, soy sauce, mustard, oil and cayenne pepper in a medium-sized bowl. Add the chicken strips and toss well to coat. Cover and refrigerate at least 1 hour, tossing occasionally.

Preheat the broiler and lightly grease the broiler pan rack. Place the chicken strips on the rack about 1 inch apart and broil 4-5 inches from theheat for 5 minutes, brushing once with the soy sauce mixture halfway through the cooking. Turn the chicken and broil 5 minutes longer, again brushing with the soysauce mixture halfway through.

Kudzu Quiche’

Recipe Source: Edith Edwards of Rutherfordton, N.C., via Associated Press

Prep/Cooking Time: Start to finish: 1 hour

Ingredients:

2 packed cups fresh, young kudzu leaves (leaves should be 2- to 3-inches-wide)
4 eggs
1 cup baking mix (such as Bisquick)
1 cup grated Parmesan cheese
1/2 teaspoon dried marjoram
Dash salt and freshly ground black pepper
1 clove garlic, chopped
1/2 cup peanut or canola oil
1/2 to 3/4 cup milk
1/2 cup chopped onion
1/2 cup chopped green bell pepper

Directions:

Preheat oven to 350 F. Spray two 9-inch pie plates with cooking spray.

Place the kudzu leaves in a large saucepan. Add enough water to cover and bring to a boil. Once the water boils, reduce heat and simmer 1 minute.

Drain the leaves, and use paper towels to pat them dry. Set aside.

Wet the inside of a blender with water, then empty it. Add the eggs and blend lightly for several seconds. Add the baking mix, cheese, marjoram, salt and pepper. Blend for several seconds. Add oil and milk and blend until mixed through.

Add the onion, green pepper and kudzu leaves. Blend, in short bursts if needed, but do not puree until smooth. Pieces of onion, green pepper and kudzu still should be visible.

Pour the mixture into the prepared pie plates. Bake 30 to 40 minutes, or until firm at the center. Let cool before serving.

Makes 12 servings.

WARNING!

Be careful where you get your Kudzu. Many municipalities spray kudzu with herbicides. It does nothing to hurt the plants, of course, but it won’t do your body much good. If you’re picking wild Kudzu, stick to areas where you know your county hasn’t sprayed.

Chocolate Peanut Butter Cream Pie

Recipe Source: kraftfoods.com

Prep/Cooking Time: 3 hr 15 min

Ingredients:

3/4 cup hot fudge dessert topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup creamy peanut butter
1-1/4 cups cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

Directions:

Spoon 1/2 cup of the fudge topping onto bottom of crust. Place in freezer 10 min.

Mix peanut butter and milk with wire whisk in large bowl until well blended. Add dry pudding mixes; beat 2 min. or until well blended. (Mixture will be thick.) Gently stir in half of the whipped topping. Gently spoon over chocolate layer. Top with remaining whipped topping.

Refrigerate 3 hours or until set. Drizzle with remaining 1/4 cup fudge topping just before serving. Store leftover pie in refrigerator.

Thai Peanut Sauce

Recipe Source: drgourmet.com

Ingredients:

1/4 cup reduced-fat peanut butter
6 Tbsp. chicken stock
1/4 cup reduced-fat (lite) unsweetened coconut milk
2 tsp. low-sodium soy sauce
2 tsp. rice vinegar
2 tsp. Tabasco sauce

Directions:

Combine the reduced-fat peanut butter, chicken stock, reduced-fat coconut milk, low-sodium soy sauce, rice vinegar and Tabasco in a small bowl. Whisk until smooth and set aside. (This can be made up to 48 hours in advance and refrigerated).

Serving size: 2 tablespoons sauce. Servings: 8.

Dr’s Notes:

The canned coconut milk used in this recipe is a reduced-fat version. This will sometimes be labeled “light” or “lite” coconut milk. There is a big difference between regular coconut milk, at 45 grams of fat per cup, and the light version, at about 12 grams of fat per cup. In both regular and light coconut milk most of the fat is highly saturated, so I always try to use coconut milk sparingly.

Older posts

© 2017 Now We're Cookin'

Theme by Anders NorenUp ↑