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Chicken Satay with Peanut Sauce and Cucumber Raita

My girlfriends and I went out for my birthday last night.  We were eating Indian food, and when the waiter forgot to bring us our Cucumber Raita, it reminded me of this recipe I made last summer.  I had taken photos but never posted it! It is fun to go back in time, this is a recipe we made late July, and it was A-MAZE-ING.  Seeing the photos makes me want to bust out the grill and make it again!!
A Guide to Easy-to-Make Dishes with Fresh Organic Fruits and Vegetables
This recipe comes from Everyday Cooking with Organic Produce.  I found this cookbook at the library, and it is GREAT.  It is not often I find a cookbook that I like well enough to buy, because it takes up storage space. I would rather keep my recipes online, but this one is definitely on my “to buy” list!  I’ve checked it out from the library 3 times!  There are so many times that I buy produce from the farmers market because it looks so fresh and pretty, then I bring it home and don’t know how to use it.  This cookbook solves that problem!
Chicken Satay is an Indonesian dish, chunks or strips of chicken, threaded on skewers, then grilled.  It is served with a peanut butter- based sauce.  This sauce is so flavorful, it would be great to have on hand just to serve over plain brown rice!  A bit of cucumber raita on the side just gives your taste buds a cooling break–not that this sauce is that spicy, at least ours was not.  You can make it spicy by adding the jalapeno seeds to the sauce.  I did not use the entire jalapeno, my girls have wimpy taste buds!
This recipe uses a marinade, a peanut sauce and cucumber raita.  It seems like a lot of sauces to make, but you can whip ’em up fast and the chicken is simply grilled in minutes (could broil it now that it is winter!)  The most time consuming part is cutting the chicken into chunks (I find this easier if the chicken has been frozen and is partially thawed) and threading them onto skewers.
Chicken Satay with Peanut Sauce (Cucumber Raita recipe to follow)
2 pounds boneless, skinless chicken breasts, cut into chunks or 2×3/4×1/4 inch strips
1 tablespoon minced fresh ginger
3 medium cloves garlic, minced (I pressed mine)
1 tablespoon ground coriander
1 teaspoon salt
1/3 cup vegetable oil ( I used coconut oil)
3 tablespoons coconut milk
1 tablespoon sugar ( I used sucunat)
1 cup smooth peanut butter
2 lrg. cloves garlic, minced (I pressed)
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
2 fresh jalapeno chilies, seeded, minced (for even more spice, add seeds)
1 cup coconut milk, enough to thin out mixture
salt to taste
1. Prepare marinade.  Place all ingredients in a bowl and stir to dissolve sugar.  Add chicken and toss.  Marinate in refrigerator for 30 minutes
2. Meanwhile, prepare sauce: Combine all sauce ingredients except coconut milk and salt in food processor. (can use blender)  Pulse until mixture is smooth.  Add enough coconut milk to thin out sauce to dipping consistency, about 1 cup.  Taste and add salt if desired.
3. Heat grill or broiler.  Remove chicken from marinade and thread onto skewers.  Discard marinade.
Grill 3-5 minutes on each side until completely cooked through.
4. Make a puddle of sauce onto a serving platter.  Arrange skewers on top of sauce.  OR just serve sauce along side of chicken on each plate.
Calories 150, fat 11 grams, saturated fat 4 grams, protein 11 grams.
**see that tropical rice to the side?  Yum!  I will post the recipe soon**
Cucumber Raita
1 medium cucumber
2 cups unsweetened, plain whole-milk yogurt
1 teaspoon toasted cumin seeds (*toasting is key!  adds such great flavor. see note below)
21/2 tablespoons chopped fresh mint or fresh cilantro
1 medium clove garlic, minced
Peel cucumber and cut lengthwise into 1/4 inch thick slices; cut slices crosswise into thin slices.  Spread on double layer of paper towels and top with single layer.  Pat to remove excess moisture.  Stir yogurt and cumin seeds in medium bowl.  Add cucumber, mint or cilantro, and garlic; stir to combine.
*To toast cumin seeds, place in small skillet on medium-high heat.  Shake handle to redistribute seeds.  Cook until sees start to brown.  Remove from heat.  If you leave them on the heat too long, the will start to pop out of pan.  
I hope you enjoy this as much as our family did!  It truly is a wonderful, super flavorful dish!!


Portable Chicken Tacos

My daughter’s soccer games are on Monday nights, usually around 5:30/6:00.  Dinner can be tricky!  These chicken tacos were a great solution to eating on the go–so easy to prepare!  I came up with the recipe, and I’ll admit, I’m kinda impressed with myself:)

I had cooked, shredded chicken in the freezer which was made using this process. I froze it in a ziplock bag with about 1/2 cup of chicken broth.  I add the broth to keep the chicken flavorful during the freezing process.  When I use this method, I can never tell that the chicken has been frozen, and freezing it flat in a ziplock makes thawing a snap.  I  also use mason jars, but it takes longer to thaw in them.

I dumped the chicken out into a pan, broth and all.  Then I added chili powder and taco seasoning (I make mine homemade, using this recipe), and 3 oz. cream cheese.  This is just enough to make the chicken creamy and give it a rich flavor.  Salt & pepper and some fresh herbs, and Voila! Seasoned chicken for tacos!  This would be great in enchiladas, too.

Fresh Herbs and Lettuce From My Garden!  So exciting!!

We were running late, rushing around to find jackets and long-sleeved shirts as the weather went from sunny and warm, to windy, chilly and stormy.  I knew it was either make dinner portable or show up way too late, so I took a tortilla, added the chicken and some cheese, then heated in the microwave for about 25 seconds or until the cheese melted.  I ripped squares of foil, rolled the tacos up like a burrito and then rolled them in the foil.  I put the lettuce and tomato I had prepared into a ziplock, threw everything into a bag, and off we went to soccer.

My girls would rather not have the lettuce and tomato on their tacos, so they were very happy to eat their tacos in the car without the toppings.  Todd and I ate ours at the soccer field, where I snapped this picture before I scarfed the rest down.  The angle is a bit weird, but it was in my lap and I felt very WEIRD snapping photos of my food at a soccer game, so it was a quick pic!  Sorry if the bite out of it is unappetizing!;)

The family loved these.  I will be making them often!

Portable Chicken Tacos
2 cups shredded cooked chicken
1/2 cup chicken broth
1 tsp chili powder
1 tsp taco seasoning (or to taste)
3 oz. cream cheese
Salt & Pepper (to taste)
Fresh Parsely and Chives (optional)

Whole Wheat Tortillas
Shredded Cheese
(whatever toppings you like)

Heat chicken, broth, seasonings, cream cheese, salt and pepper in pan on med. heat for about 5-10 minutes, stirring to incorporate the cream cheese as it melts.  Remove from heat and add fresh herbs (optional)

Make you tacos using the method described above if you need a portable dinner.  If not, serve chicken on the tortillas, add toppings of choice and enjoy!


Chicken Pot Pie

When my first child was born (10 years ago!), I had many lovely meals brought to my home by friends and family.  This meal stood out as one of my favorites!  It was made by my cousin, Kerri, and was just so comforting and delish!
I just made it again last week, and forgot that it fills 2 pie dishes.  I only made enough crust for one, so the next night I used the leftover filling by heating it up and serving it over homemade biscuits!  It was a huge hit with my kids, which means I need to pull this recipe out more often, and double it to make 2 Chicken Pot Pies and 2 meals of Chicken N’ Biscuits!  All would freeze beautifully.
Chicken Pot Pie
2 carrots, sliced into 1/4 inch pieces
1 medium potato, cubed
1 medium onion, diced
1/2 cup fresh or frozen peas
6 Tbls butter
6 Tbls flour
2 1/2 cups chicken broth (homemade is great!)
1 1/2 cups heavy cream (I used whole milk)
1 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme, crushed
1/4 tsp ground sage
4 cups cooked chicken (can use this method)
Pie Crust Pastry (enough to cover the top of 2 pies)
In a saucepan, cook carrots, potato, onion and peas in a small amount of water, covered, about 10 minutes or until crisp tender.  In another pan (skillet), melt butter.  Add flour, cook and stir until mixture is golden brown.  Slowly add broth, cream (or milk), salt, pepper, thyme, and sage.  Cook and stir 5 minutes or until thickened and smooth.  Divide chicken between 2 pie plates.  Top with vegetables and sauce.  Stir gently to combine.  Place pastry over and cut slits on top.
Bake 425 degrees for 25-30 minutes (watch crust for browning).
Recipe for biscuits coming up!

This post is linked to:
Tasty Tuesdays @ Balancing Beauty And Bedlam


Hungarian Paprika Chicken

  Kelley, from the Flylady website,(click here to learn about flylady) posted this great recipe that I stumbled upon a few years ago.  It has become a favorite I make, every so often.  I like that it is a slow cooked recipe, but doesn’t take as long as one would in a crockpot.  It is great for the cold days of winter, it is so very filling and comforting.  It smells just like a sweet, little, Hungarian Grandmother is cooking in your kitchen!


Kelly’s Chicken Paprika

“Chicken Paprika is a family favorite. My dh’s family is Hungarian and his sweet Grandmother has taught me so many of the family recipes. This is one that is always a huge hit!” – Kelly


  • 1 whole chicken Cut into pieces (I used 3 bone-in chicken breasts)
  • 2 medium sized onions, chopped
  • 1 16 ounce can stewed tomatoes
  • 1 large green pepper, chopped
  • 4 tablespoons olive oil
  • 3 tablespoons paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup sour cream
  • 1 pound of medium Egg Noodles

In a large pot over medium heat, heat oil and onions until onions are clear, add paprika and stir. Add chicken pieces and brown. Add can of tomatoes (whole can, juice and all), green pepper and spices. Reduce heat and simmer for one hour to an hour and a half until chicken is done.

Pull chicken pieces out and let cool until you can take the bones out. You need to cook it with the bones because of the flavor that it adds to the gravy). While the chicken pieces cooling,  add the sour cream and stir well. Add the chicken pieces back in and simmer.

While Chicken is simmering, boil water and cook Egg Noodles according to package directions. Serves chicken over noodles. Makes a great meal with a loaf of french bread and a green salad.


This is when things start smellin’ good!

That’s a lot of paprika, huh?

Make sure onions and peppers are nice and soft.

Getting browned.  Raw chicken– not so pretty.

I would flip them every 20 minutes or so. I also put

a lid on it.

While chicken is cooling, spoon off excess fat.

YUM.  Isn’t that a pretty sauce.  Just wait, it gets better.

Just a bit of sour cream makes a huge, creamy difference.

Add shredded chicken back to pan.

Mix.  (notice mine has no pepper and tomato lumps.

I pureed it for my picky girls.  I prefer to skip this step.

I had leftovers for lunch today, they were GREAT!