Peanut Chicken Stir-Fry with Coconut Milk

chicken stir-fryLet me tell you about my relationship with peanut butter. I feel like peanut butter has my back. It’s always there for me, waiting in the pantry when I need it. It never lets me down, it never disappoints. Whether on a spoon, a piece of toast, of dipped with fruit, it is a delightful part of most days. I eat it, I bake with it, I cook with it. Simply put, I love it. If I see a recipe that uses it, that recipe is added to my ever-growing collection. Usually, these recipes get added to the menu more quickly than some of the other recipes, not containing this loved ingredient. So peanut stir-fry. In addition to being a quick meal to whip up on one of the days that I am playing chauffeur to one of my kiddos, it had peanut butter. It was delightful. In general, I prefer fresh veggies in my stir-fry, but there are certainly days the ease of a frozen package, is just so so worth it.

Thanks to Taste and Tell for the recipe! – very slightly adapted

  • 1 (14-oz) can unsweetened light coconut milk
  • ⅓ cup smooth peanut butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon ground ginger
  • 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 (12-oz) bag mixed unseasoned stir-fry vegetables
  • ½ cup frozen mixed vegetables
  • chopped peanuts, for serving
  • hot cooked rice, for serving
  1. Place first 5 ingredients in blender. Whiz around until mixed.
  2. Heat oil in large skillet or wok. Cook chicken until browned and cooked through. Remove from skillet. Keep in bowl, covered to keep warm.
  3. Add vegetables to skillet and cook over med-high for 5 minutes. Add peanut butter mixture, and chicken. Stir and cook until sauce is warmed through.
  4. Add rice to bowl. Top with stir-fry, then peanuts.
  5. Eat and enjoy!

Buttermilk Ranch Oven Fried Chicken

Buttermilk Ranch ChickenHey everybody, what’s up? I bet you thought that I had forgotten all about you. This blog of mine has certainly taken a back seat this year, as I seem to have a lot more on my plate. So now it is just turning into a once in a while thing, with no pressure to post every day…or week….or month. No pressure, got to admit, it’s pretty nice. I’ll pop back once in a while to update you all, and share something delicious, but for the time being the break has been nice. My kids did really like this recipe, so of all the pictures I have taken, and food I have made this is the recipe you get today. I found it over at Mom on Timeout. When making fried chicken I must say being able to cook it in the oven is a nice easy way to do it. No splattering oil burning your forearms, no turning, then turning, then turning yet again. Pop in the oven and go. That’s the kind of meal I like to be making.

  • 3 – 4 lbs chicken pieces, with skin
  • 1 (1 oz) envelope ranch salad dressing and seasoning mix
  • 2 cups buttermilk
  • 1 (8.5 oz) box corn muffin mix
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika
  • ¼ tsp. cayenne
  • Olive Oil cooking Spray
  1. Combine ranch mix and buttermilk in large bowl. If you have one with a lid, use it! Toss in chicken and place in the fridge over night.
  2. Combine remaining ingredients. Dip chicken, one piece at a time, in cornbread mixture. It actually got pretty goopy at the end, so next time I may try a sprinkling approach. Place in large greased baking dish. Spray chicken with cooking spray.
  3. Bake for 40 minutes at 425 degrees.
  4. Eat and enjoy!

Chicken Pot Pie with Cornbread Crust

chicken pot pie Fall is in the air. The temperatures are turning cooler. We are wearing sweaters, and making hot cocoa. Yes, it is my favourite time of year. Fall, officially begins, soon. A few days from now. I couldn’t be happier. I am super glad that I got assigned Home Sweet Homestead as my Secret Recipe Club assignment this month. I found so many homey, satisfying dinners. All the dinners that you are longing for in the colder months. I am prepared to go ahead and make quite a few. This Sausage Potato Soup would be the perfect winter meal, to eat as you watch the snow fall outside. This Beef Enchilada Hashbrown Casserole would be tasty indeed! Obviously I went with this casserole style Chicken Pot Pie. It was the perfect meal to get us in the mood for fall.

1 1/2 pounds ground chicken
2 tablespoons pure olive oil, divided
1 small onion, diced
2 cloves garlic, minced
1 – 10 oz. bag frozen mixed vegetables
1/4 cup flour
2 cups chicken stock
2 teaspoons thyme
Sea salt and fresh ground pepper to taste

1 cup flour
1/2 cup cornmeal
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
1/2 cup applesauce
1/4 cup pure olive oil

  1. Heat 1 Tbsp. of olive oil in large skillet. Fry the chicken. Remove to bowl when completely cooked through. Add second tbsp. of oil. Cook onion , garlic and vegetables until onions are tender. Add flour. Cook 1 minute. Add Broth, thyme and salt and pepper. Bring to a boil. Reduce heat to medium and cook until sauce is bubbly and has started to thicken. (about 5 minutes).
  2. Scoop into greased 13×9 inch baking pan.
  3. Combine crust ingredients. Crumble over chicken mixture. Bake for 25 minutes at 400 degrees. Let rest 10 minutes before serving.
  4. Eat and enjoy!

Slow-Cooker Indian Butter Chicken with Potatoes

Butter ChickenThere are few things my hubby does not like to eat. Even if he doesn’t he will happily eat anything put in front pf him. He is great like that. One of the foods, he really doesn’t like though , is cilantro. I do like it, but still do not use it at all on a regular basis. So when I knew he was not going to be coming home for dinner, I planned this bad boy. This one had a little too much cilantro. I liked it a lot. The kiddos found the cilantro to be bit over powering. It did have a whole bunch in there. But still, it was a fun dinner for the kids and me, and we enjoyed our Indian feast sans daddy.

Recipe slightly adapted from Food Network

3 pieces naan bread
1 red onion, halved and thinly sliced
1 pound baby red-skinned potatoes, halved or quartered if large
1 small bunch cilantro, leaves and tender stems separated, chopped, only use 1/2 amount of leaves
8 skinless, boneless chicken thighs
1 tablespoon garam masala
3/4 tsp.Kosher salt
3/4 tsp. ground pepper
2 tablespoons unsalted butter, cut into pieces
1 cinnamon stick
1 15 -ounce can tomato sauce
1/2 cup half-and-half
1/2 Tbsp. Kosher salt

  1. Cut naan in half. Crumble one piece in bottom of large slow cooker. Top with onion, potatoes, and cut up cilantro stems.
  2. Top with chicken garam masala, salt, pepper, cut up butter, cinnamon stick and tomato sauce. Cook on low heat for 6 hours.
  3. Remove cinnamon stick. Stir in half-and-half, and second amount of kosher salt, gently breaking up chicken as you stir. Let sit with slow cooker turned off for 10 minutes.
  4. Stir in cilantro leaves right before serving. The recipe called for a full bunch, which I used. I would take it down to half next time.
  5. Serve with remaining Naan.
  6. Eat and enjoy!