Grilled Chicken Satay

There are about a million chicken satay recipes out there.  For my husband's annual work party I whipped this one up because it had the most pantry-friendly ingredients and the easiest directions.

And guess what? I turned out pretty darn good.

INGREDIENTS

 

3 TBS smooth peanut butter
1/2 cup low sodium soy sauce
1/2 cup lime juice
3 TBS curry powder
2 garlic cloves, minced
1 tsp hot pepper sauce
4 boneless skinless chicken breast halves, cubed

DIRECTIONS

In a large mixing bowl combine peanut butter, soy sauce, lime juice, curry powder, garlic and hot pepper sauce. 

Divide the sauce.  Pour half of the sauce into a large zip lock bag.  Place the chicken in the marinade and leave to marinate for about 12 hours, or overnight in the fridge.  Place remainder of sauce in a bowl to serve with chicken when cooked.

When ready to cook, preheat broiler or grill to high.  If it's summer time, grill away.  If it's 25 below zero windchill in Upstate NY in January... lay the chicken on a foil-covered cooking tray and bake for 10-15 minutes.

Serve immediately, with reserved sauce to dip. 

 

VERDICT

This probably would be phenomenal over the grill.  Just baked in the oven is perfectly fine, but I know it would be even better with those grill marks across the chicken.  This makes a great dinner or appetizer for a crowd.

Cajun Skillet Flounder

 

INGREDIENTS

1 tsp olive oil

4 (6 oz) pieces flounder fillets (or any white fish such as tilapia)

3/4 cup onion, chopped

2 cloves garlic, minced

3/4 cup diced green bell pepper

2 1/2 cups tomatoes, chopped

1 tbsp Cajun spice seasoning 

DIRECTIONS

In a deep skillet, cook onion and garlic in olive oil on medium heat for a few minutes until soft. Add tomatoes, peppers and spices, stir and cook until tomatoes are soft, about 2-3 minutes.  

Lay fish fillets in the sauce, cover and cook on medium-low until fish flakes easily, approx 12-15. To serve, place fish on plate and spoon sauce on top. Serve immediately.

VERDICT

let me be honest here.  I'm actually way behind on posts.  This one in particular was made around the New Year.  So while I made this, and the pictures certainly look lovely... I don't remember how it actually tasted. But I don't remember it being terrible or my  husband refusing to eat it.  So it must have been at least decent!

NUTRITION

Servings: 4 servings • Serving Size: 1 fillet
Calories: 205.8 • Fat: 3.8 g • Protein: 33.2 g • Carb: 10.2 g • Fiber: 2.0 g • Sugar: 0.6 g  Sodium: 341 mg

Credit:  Skinnytaste

 

Spaghetti Squash Pomodoro

Tonight was a healthy dinner.  Fish, cauliflower... and I would usually throw in rice or pasta as a side. Instead I tried out another spaghetti squash recipe.  You can find a previous attempt HERE.

What is spaghetti squash?  If your grocery store carries it it's a large oval squash that produces long spaghetti-like strands when cooked. 

INGREDIENTS

1 large spaghetti squash, halved lenghtwise
1 Tbsp olive oil
1 small onion, minced (1/2 cup)
1/8 tsp crushed red pepper 
1 large clove garlic minced (or 1 TBS jarred)
1 small sprig fresh rosemary, whole  
1 28 oz can tomatoes, chopped 
Salt and pepper to taste
2 tsp parmesan cheese, or fresh grated 
10 basil leaves, thinly sliced (whoops- forgot this!) 

DIRECTIONS

Place squash, skin side up (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH, 10-12 min, until tender. Let rest covered, 10-15 min, until cool enough to handle; carefully remove plastic wrap to avoid steam.

While waiting to cool, prepare sauce. 

Heat oil in skillet  on MEDIUM-LOW; add onion and pepper flakes; cook 5 min, or until onion is translucent but not browned. 

Add garlic; continue to cook another 2 min. Add rosemary and tomatoes; season with salt and pepper. Simmer on LOW 10 min. Remove and discard rosemary.

Run tines of fork lengthwise over cut surface of squash to loosen spaghetti-like strands; scoop out strands.  (Scoop out and toss any seeds and yucky looking strands!)

Add spaghetti squash to sauce; toss quickly and gently to heat through. 

Top each serving with 1/2 tsp cheese and garnish with basil.

 

VERDICT:

We've tried making spaghetti squash a couple different ways.  This was definitely the most spaghetti-like.  It was a hit in our house!  A little labor-intensive for a side dish, but definitely a healthy alternative to real pasta.

Source:  Wegman's 

Baked Mozzarella Sticks

 

Along the lines of last week's jalapeno popper dip, here's another not healthy appetizer that people love to snack on at parties.

INGREDIENTS

1 pkg. (17.3 oz.) Pepperidge Farm® Puff Pastry Sheets (2 sheets)
1 egg
1 tbsp. water
1/4 cup grated Parmesan cheese
1 pkg. (12 oz.) mozzarella cheese snack sticks (12 sticks)
Prepared marinara sauce, for dipping

DIRECTIONS

Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Stir the egg and water with a fork in a small bowl. Put the Parmesan cheese in a shallow bowl.

Unfold 1 pastry sheet on a lightly floured surface. Cut the pastry into 6 (5 x 3-inch) rectangles. Repeat with the remaining pastry sheet.

Put a mozzarella stick on the long edge of each pastry rectangle and roll up in the pastry. Press pastry gently along the long edge and pinch the ends to seal. Place pastry rolls seam-side down on work surface.

Brush the tops of the pastry rolls with the egg mixture. Dip the tops in Parmesan cheese and place cheese-side up 1-inch apart on an ungreased baking sheet. Prick the tops of the pastry rolls with a fork 6 times down the length of each roll.

Bake for 17 minutes or until golden. (Some cheese may ooze out.).

VERDICT

If you're looking for a healthy motz stick recipe, check out this one HERE.  But if you're looking for a tasty appetizer that will be a big hit at your next party, the one above will fit the bill.