Friday, September 9, 2011

Peanut Chicken Kabobs

I have always loved chicken with peanut sauce, it is so good! I got this recipe from my mom. This is perfect to serve with cilantro coconut rice. You should definitely give this a try especially if you love peanut butter. 

1 cup cream of coconut
1/4 cup lime juice
2 TB vegetable oil
1/2 cup soy sauce
2 cloves garlic, minced
1/8 tsp ground red pepper

In a bowl, combine marinade ingredients until well blended. Slice chicken into 3/4 inch strips. Place in marinade and stir until well coated. Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer chick on thin wooden/metal skewers. Broil or grill chicken over medium heat for 2 or 3 minutes on each side. Serve over rice with peanut sauce.

Peanut Sauce:
2/3 cup chunky peanut butter
2/3 cup water
1/4 cup soy sauce
2 TB cider vinegar
2 TB brown sugar
1/8 tsp ground red pepper
2 cloves garlic, minced
Blend ingredients together in small bowl.

Crock Pot Sweet and Sour Chicken

I have made this recipe before but Justin keeps requesting it, so I made it the other night. I forgot how much I liked it too.It was so good. Of course it comes from the Favorites cookbook. It is delicious, Enjoy! 

4 boneless skinless chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup sugar
2 TB vinegar
2 TB worcestershire sauce
4 TB soy sauce 
* 1 can of pineapple chunks without juice ( I added this for more flavor)

Place chicken breasts in crock pot. Combine other ingredients and pour over chicken except for the pineapple. Cook on high for 5 hours or on low for 8 to 10 hours. Add the pineapple about 15 minutes before serving. Serve over rice and with broccoli. 

Wednesday, September 7, 2011

Red Cabbage

I absolutely love German food, and by far the red cabbage is my favorite. My moms side of the family immigrated from Germany so we love making/eating German food. This recipe came from a lady in my home ward that was from Germany. This is pretty similar to the recipe my mom has. 

1 large head red cabbage
salt and pepper to taste
1 T. sugar
1 apple cut into small pieces
1 T. vinegar
1/2 t. oregano
1/2 lb bacon

Slice the cabbage very thing. Cook with water to boiling, reduce to low, and simmer for one hour. Add oregano, salt, pepper, and apple. Meanwhile, cut bacon into small pieces and fry. Add to cabbage and let simmer. When apples and cabbage are tender, add vinegar.

Slivered Almond Beans

A great way to eat green beans. If you don't like eating green beans plain, you should give this a try. My mom always made this recipe. I have always loved this recipe. 

2 ( 16 oz) pkg Pictsweet frozen cut green beans
3 oz slivered almonds
1 cup chopped celery
1/2 cup chopped onion
1 ( 4 oz) can sliced water chestnuts ( I didn't use this)

Cook beans or 8 to 10 minutes in 1 2/3 cup salted water. Drain and save the liquid. Saute almonds in a little oil until lightly browned. Add celery and onion and saute 2 more minutes. Combine beans almonds, celery and onion.  Add to sauce then stir in water chestnuts. Place in a 9 x 13 inch pan and cover with foil. Bake at 350 degrees for 20 25 minutes until hot. 

1 2/3 cups liquid from beans
2 t. chicken bouillon
3 t. vinegar
3 t. soy sauce
3 T. sugar
2 T. cornstarch
3 T. water

Combine liquid, bouillon, vinegar, soy sauce and sugar. Simmer for 3 minutes. Mix cornstarch and water. Add to simmering liquid and stir until slightly thickened. 

Spinach and Cheese Stuffed Pasta Shells

I have always loved the Favorites cookbook because they have such great recipes. The other night my husband wanted pasta and so I decided to use this recipe. It was so good! Serve with salad and french/garlic bread. Enjoy!

32 Jumbo pasta shells
2 ( 10 ounce) pkg frozen chopped spinach, thawed
1 ( 15 ounce) container ricotta cheese
1 cup fresh grated parmesan cheese, divided
2 TB fresh basil
3 garlic cloves
salt and pepper to taste
3 cups bottled or homemade marinara sauce

Cook pasta shells following package directions, drain and set aside. Squeeze spinach dry and put in a large bowl. Add ricotta, 1/2 cup parmesan cheese, basil, and garlic. Season with salt and pepper and stir to blend. spoon 1/2 cup marinara sauce evenly over bottom of a 9 x 13 glass baking dish. Fill each pasta shell with spinach mixture. Place shells, filling side up, in the dish. Spoon remaining sauce over shells. Sprinkle with remaining 1/2 cup parmesan cheese and cover loosely with foil. Bake at 350 degrees for 30 minutes.

Sunday, September 4, 2011

Sunday Sweets: Cakes

Take a look at all of these mouth watering cakes. Yum! I have tried a couple of them but not all. You should definitely check them out. Click the name of the cake for the recipe, Enjoy!

Lemon Poppy Seed Cake
(From Annie's Eats)

(From Mel's Kitchen Cafe)

 (From Joy The Baker)

(From Annie's Eats)