Just Not Fair

It's just not fair. I have a long weekend, what with the Labor Day holiday on Monday and a comp-time day off on Tuesday. Here in Maryland, we are having some of the most breathtakingly beautiful weather of the year to date.
Here is what I had planned to do with my time these 4 days:

• Work 4 1/2 hrs on Sunday (the price of that full day of comp time on Tuesday- Sunday hours are worth extra comp hours)
• Find someplace new and lovely to take my kayak for a solo paddle, with picnic
• Buy a small chest freezer during the Labor Day sales
• Hit up the farmers' markets for produce now that everything is at its peak quality, and prep pounds and pounds of lovely things to freeze for winter in my new freezer
• Spend time in my hammock with books, or napping
• Spend time on my beach with books, or wading
• Work on my travel scrap-books
• Possibly drive up to visit my bestest friend V, who will feel lonesome once her sweetie-pie departs early Monday for a long separation.

Here is what I am actually doing with my time these 4 days:

• Working 4 1/2 hrs on Sunday
• Blowing my nose
• Coughing
• Whining
• Taking a cocktail of Tylenol, Mucinex, and either Benadryl or Claratin (depending on time of day) every 6 hours
• Napping and/or lying about feeling stuffy, achy, and clammy
• Whining some more
• Feeling generally sorry for myself

It's just not fair. I am sick enough to be medium-miserable most of the day, but not quite sick enough to call out of work (on a weekday I would, but Sundays are always minimally staffed, so someone else would have to be called in on short notice to cover my station. My conscience would only allow me to do that to a colleague on a holiday weekend if I were at death's door.) I'm with-it enough to be bored and antsy lying about the house, but not quite up to doing much else. Also, my head aches enough that even crafts and scrap-booking are unpleasant. My neighbors are all outside riding bikes and puttering in their gardens, or carrying chairs and coolers down the path to the beach. It's just not fair.

p.s.- No, it's not Swine Flu, thank-you-very-much. It's a run-of-the-mill upper respiratory infection of the non-specific variety, not helped at all by the sudden explosion of Fall-season pollen in the air.

Chicken Enchiladas

A little more work than Chicken Enchilada Casserole, but more richly flavored.

Ingredients
Sauce
3 Tbsp oil
1 Tbsp flour
1/4 C chili powder
2 C chicken stock
10 oz tomato paste
1 tsp cumin
1/2 tsp salt

Enchiladas
3 C cooked chicken, shredded
2 tsp cumin
2 tsp garlic powder
1 tsp mexican spice blend
1 Tbsp olive oil
1 onion chopped
2 cloves garlic, minced
1 sm. can green chiles, drained and minced fine
sm. amount tomato sauce
2 C shredded cheese
16 flour tortillas
1-2 C enchilada sauce

Instructions
For sauce:
Heat oil and add flour, stirring and smoothing w/ wooded spoon. Cook 1 min. Add chili powder and cook 30 seconds. Add remaining sauce ingredients and stir to combine. Bring to boil, reduce heat to low and cook 15 minutes. Sauce will thicken and smooth out. Adjust the seasonings to taste. Makes 2 1/2 cups.
For enchilada filling:
Saute onion and garlic in olive oil. Add chiles and saute 2 minutes more. Add chicken and seasonings and stir to combine; heat through. This is the filling.
To build:
Preheat the oven to 375 degrees (F). Spray a 9x13 pan with nonstick spray. Spread a ladleful of suace over the bottom of the pan. Dip each tortilla in the remaining sauce to soften them, then divide the filling among the tortillas- making a thin line down the middle of each tortilla. Divide half the cheese equally among the tortillas atop the filling; reserve the remaining half of the cheese. Roll up the tortillas and arrange in the pan. Spread the remaining sauce evenly over the rolled tortillas and top with the reserved cheese. Bake at 375 for 15-20 minutes, until bubbly and delicious and the cheese forms a golden crust. Allow to rest at least 5 minutes before serving with hot Spanish rice and beans.

Country Captain Chicken(Slow-Cooker)

A delicious slow-cooker recipe from my friend Ben. Be sure to use Madras curry powder, as regular curry powder becomes bitter with long cooking times. Traditional garnishes include any or all of the following:
sliced toasted almonds, shredded coconut, diced Granny Smith apples, and diced bananas. Serve over long-grain rice, or a with a generous helping of Samosa-Spiced Mashed Potatoes.

Ingredients
8 bone-in, skin-on chicken thighs (about 4 pounds), excess fat trimmed
Salt and Pepper
1 tablespoon vegetable oil
2 onions, chopped coarse
1 green bell pepper, seeded and chopped coarse
1 cup low-sodium chicken broth
1 (14.5-ounce) can diced tomatoes
5 tablespoons tomato paste
1 (9-ounce) jar chutney, such as Major Greyʼs
4 garlic cloves, minced
2 tablespoons Madras curry powder
1 1/2 teaspoons paprika
1 teaspoon dried thyme
1/4 teaspoon cayenne

Directions
Season chicken with salt and pepper. Heat oil in large skillet over medium-high heat. Add chicken and brown both sides, about 10 minutes. Remove chicken to plate, allow to cool slightly, then remove and discard skin. Transfer chicken to slow-cooker.
Discard all but 1 tablespoon fat from skillet and return pan to medium-high. Add onions, bell pepper, and 1/2 teaspoon salt and cook until vegetables soften, about 5 minutes. Add broth, tomatoes, and tomato paste and, using wooden spoon, scrape up browned bits from pan bottom. Simmer until thick and smooth, about 2 minutes. Remove pan from heat and stir in chutney, garlic, curry powder, paprika, thyme, and cayenne. Pour mixture into slow-cooker to cover chicken pieces.
Cover and cook on low until chicken is tender, about 6 hours. Turn off slow cooker, remove lid, and gently stir sauce to recombine. Replace lid and let stand for about 15 minutes before serving. Serve with rice and choice of garnishes.
Serves 6 - 8

Indian-Spiced Couscous

Ingredients
1 C water
1/2 C dried fruit bits (apricots, raisins, etc)
2 tsp butter
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp tumeric
dash ground cardamom
1/4 tsp cinnamon
1/2 C whole wheat or plain couscous, uncooked
3 tbsp thinly sliced green onions

Instructions
Combine 1st 8 ingredients in a medium saucepan; bring to boil over med-hi heat. Stir in couscous & return to boil. Cover & reduce heat to low; simmer 2 minutes or until water is absorbed. Remove from heat, add green onions, cover, & let stand 5 minutes. Fluff before serving.

Faux Chicken Cacciatore (slow-cooker version)

A ridiculously easy faux-cacciatore recipe for when you are really time-crunched, or lazy. The deliciousness is directly correlated with the quality and flavor of the sauce you use.
Bone-in chicken pieces can also be used, but you will have to fish them out of the pot when done, cut/pull the meat off the bones, and return the meat to the pot. Pull off the skin before cooking, or the result will be quite greasy.
This recipe is an excellent use for frozen bell pepper strips, often sold with onions as "pepper stir fry blend"

Ingredients
1-2 lbs boneless chicken breasts or tenderloins
1/3 C chopped onion
1/3 C bell pepper, chopped (or 1/2 C strips)
3 C or 1 large jar of very yummy spaghetti sauce

Ridiculously Easy Directions
Add onions and peppers to bottom of slow cooker, then chicken, then pour sauce over all. Cook on low 7-9 hours or on high 4-5 hours. Serve over pasta, with salad & garlic bread.

Chicken, Apple, & Cheddar Empañadas

If making fresh pastry dough is too fussy for the time at hand, substitute prepared pie dough, canned crescent roll dough, or simply make quesadillas using the filling below and flour tortillas.

Ingredients
1 sm. Granny Smith apple, diced 1/4"
1 Tbsp fresh lemon juice
1 Tbsp butter
1 sm. red onion, minced fine
2 cloves garlic, minced
1 8-oz boneless, skinless chicken breast, cut into strips
2 tsp finely chopped fresh rosemary (or 3/4 tsp dried)
2/3 C sharp cheddar cheese, shredded
salt & pepper to taste
pastry dough (recipe follows) or 2 cans crescent roll dough

Instructions
Mix apples & lemon juice. In medium skillet on medium heat, melt butter and cook onion and garlic until soft (3 min). Add apple & cook until just softened (2 min). Add chicken and cook through. Dump mixture into a bowl. Preheat oven to 375 degrees F. Shred chicken; mix in cheese and seasonings. Fill small folds of dough (about 3-4 inches) with 2-3 Tbsp of filling, crimp shut with fork, and brush with beaten egg. Do not over--fill, or filling will leak out! Bake at 375 for 15 minutes, or until golden.


Pastry dough for empañadas:
3 3/4 C flour
3/4 tsp salt
1 Tbsp sugar
6 Tbsp shortening
12 Tbsp butter
1/2 C + 2 Tbsp ice water

Cut shortening and butter into flour, salt, & sugar. Add water 1 spoonful at a time, stirring gently until a dough just begins to come together. Press together into a ball and knead the minimum amount needed to form a cohesive dough. Roll out on floured surface to 1/4-inch thickness. Use a biscuit cutter to form 3-4 inch circles, or a pizza cutter to form 3-4 inch squares. Fill with small amount of filling (2 Tbsp is usually enough), and fold in half; crimp closed with fork.

Chicken Enchilada Casserole

This recipe has several steps, but is still relatively easy (easier than rolling individual enchiladas, anyway!), and the results are delicious. Assembly is very much like making lasagna. You could easily add more/different vegetables such as squash and/or beans to the chicken mixture, or even make a completely vegetarian version.
Enchilada casserole keeps well as leftovers, can be frozen before or after baking, and makes a great take-along dish for pot-lucks.

Ingredients
Sauce:
1 28-oz can tomato sauce
2 tsp garlic powder
2 tsp onion powder
1 tsp ground cumin
1 tsp dried cilantro
1 tsp sugar
1/4 tsp cayenne pepper

Filling:
4 C fully cooked chicken, shredded
1 medium onion, chopped
4 cloves garlic, minced
2 Tbsp olive oil
2 tsp cumin
1 tsp mexican spice blend
2 Tbsp chipotle peppers in adobo sauce, minced fine, with some of the sauce
1 tsp salt
2 C shredded sharp cheddar cheese, divided
12 large tortillas, cut into 3-inch wide strips

Instructions
Combine sauce ingredients in a small saucepan and heat, stirring occasionally, to combine flavors.
Meanwhile, in large skillet, saute onion and garlic in olive oil until clear. Add spices and minced chipotles, saute 1 minute more. Stir in chicken & heat through, remove from heat, and stir in 1 1/2 C of the cheese. This is the filling.
Preheat the oven to 400°. Spray the bottom & sides of a 13x9-in pan. Spread a ladle of sauce in the bottom of the pan. Arrange 1/3 the tortilla strips in an even layer, followed by half the filling, then spread 1/3 of the remaining sauce; repeat another 1/3 of the tortillas, the remaining half of the filling, another 1/3 of sauce, the last 1/3 of the tortillas, and finally the last of the sauce. Sprinkle the top with the remaining 1/2 C of cheese. Bake at 400° until bubbly, golden, & beautiful- about 30 minutes.

15-Minute Beef Stroganoff

An old favorite from my childhood. Found this in my recipe folder on a yellowed piece of scrap paper, in Mom's handwriting, spattered with what I really hope was gravy ;-D

Ingredients
1 pound beef round steak
butter
1 3-oz can (approx 2/3 C) sliced mushrooms with their liquid
2/3 C water
1 envelope beefy-onion dry soup mix
1 C dairy sour cream
2 Tbsp all-purpose flour
6 C cooked egg noodles

Instructions
Trim fat from beef; reserve. Slice beef diagonally across the grain into very thin strips. Heat a large skillet and render the fat from the beef trimmings; remove trimmings leaving melted fat in skillet. Add enough butter to the beef fat in the skillet to make 3 Tbsp. Add the sliced beef and brown.

Stir in mushrooms with their liquid, water, and soup mix, bring to boil. Meanwhile, blend together sour cream and flour. Reduce heat under skillet to low simmer, and gently stir in the sour cream mixture. Simmer gently, stirring constantly, until sauce is smooth and slightly thickened- it will still be runny. Serve hot over cooked egg noodles.

Low-Carb Variation
Omit flour and serve over cooked shredded spaghetti squash. Sauce will be runnier, but it's still yummy!

Homemade Breakfast Sausage

This recipe comes from my friend and co-worker Amy. I have not yet tried it myself, but she assures me it is delicious. I'll be sure and post an update when I do get a chance to try it.

Ingredients
1 1/4 lb fresh ground pork
1 tsp kosher salt
3/4 tsp ground black pepper
1 tsp ground sage
1 tsp thyme
1/4 tsp rosemary
2 tsp brown sugar
1/4 tsp ground nutmeg
1/2 tsp cayenne pepper (or to taste)

Instructions
Thoroughly combine all ingredients. Form into patties and cook on a medium-hot griddle or skillet until browned and no pink remains in center; drain on paper towels. Or, layer uncooked patties between waxed paper and freeze in airtight zip-top freezer bag.

Veggie & Black Bean Fajitas

I made these tonight for dinner. I used squash & mushrooms, but really, you could use any veggies you have on hand, as long as their flavor is compatible. (Brussels-Sprout Fajitas would prbably be pretty nasty, for example).
Ever since I discovered them, I have been using frozen bell peppers and onions for recipes. Just look for the "bell pepper trio" or "pepper and onion stir-fry" in the frozen vegetable section. It will be a blend of red, yellow, & green bell pepper and onion, cleaned and cut into strips ready for cooking. It's cheaper than fresh red & yellow bell peppers, won't go bad in the produce drawer, and did I mention it's already cleaned and cut? I also buy and use frozen diced onion, and those jars of minced fresh garlic in olive oil. So convenient, less wasteful, not expensive, and lets me use smaller amounts when cooking for 1 or 2 (which is most of the time).

Ingredients:
3 smallish summer squash and/or zucchini, about 2 C when sliced
1 small onion (1/2 C diced or sliced)
2 Tbsb minced garlic
1 C sliced mushrooms (I used re-hydrated dried shitake, but use whatever you've got)
1 C bell pepper strips, any combination red, yellow, & green
1/2 C black beans, canned or home-cooked & drained (I like Trader Joe's Cuban Black Beans)
2 Tbsp fajita spice mix, or 1/2 store-bought packet
3 Tbsb olive oil
Flour or corn tortillas
cheddar or jack cheese
favorite toppings, such as salsa, guacamole, sour cream, etc

Directions:
Cut the squash into quarters, lengthwise, then slice 1/4 inch thick. Heat oil in large skillet over medium-high heat. Add prepared vegetables, mushrooms, onion, garlic, & fajita seasoning; stir to coat everything with the oil and seasoning. Turn heat up to high and cook, turning and stirring only occasionally, until vegetables soften and begin to brown nicely. Do not stir too much, or the delicious browning will not occur and your veggies will be soggy. Add the beans and stir to combine; if beans are juicy allow excess moisture to cook away. Remove from heat and serve with tortillas, cheese, and any desired toppings. For maximum nutrition, use either whole-wheat or flour tortillas, which make a complete protein when eaten with beans.

Carnivorous Additions:
Bacon makes everything better, so add a few slices of cooked, crumbled bacon. Cooked chicken and/or shrimp sauteed in a little more fajita seasoning and olive oil or water will add extra protein & flavor- you won't need much, just a few small pieces per fajita, on top of a hearty helping of veggies.

Fajita Spice Mix

3 Tbsp. cornstarch
1 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
2 tsp. bouillon, or one large cube (chicken, beef or veg, whichever kind of fajitas you usually make)
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp. crushed red pepper flakes
1 tsp. cumin
1 Tbsp sugar (don't leave out; enhances browning & "sizzle")

Combine all ingredients thoroughly and store in an airtight container. Recycle an old, empty spice bottle, perhaps- but be sure to label it! 3 Tbsp is about equal to a store-bought packet of fajita mix.

The flavor that is missing from this blend is lime- commercial fajita mixes have "lime juice solids". Simply add the juice of one lime (About 2-3Tbsp) to your finished fajitas after cooking, when you remove the skillet from the heat. Lemon juice is an acceptable substitute, or if you don't usually keep either on hand, reduce the cayenne in the spice mix and add some lemon-pepper seasoning. Or leave the pepper as it is, and add some lemon or lime zest.

Peruvian Pulled Pork

This is my version of a dish I first had at Cheeseburger in Paradise, which is sadly no longer on the menu. I combined several recipes I found around the interwebs to come up with something similar. Caution- the tumeric in the marinade will stain cloth, and even some light-colored countertops! Wear an apron, and handle the marinade over the sink, or you may regret it!

I use this deliciously savory pork for sandwiches: spread split crusty rolls with garlic/onion butter and lightly toast, layer with pulled pork, caramelized onions, and sharp cheddar cheese, then toast again to heat through and melt cheese. It's incredible.

Ingredients

2 1/2 lbs pork shoulder

1/4 C white vinegar

1/4 C water

1 Tbsp ground turmeric

1 Tbsp ground cumin

1/2 tsp garlic powder

1 tsp salt or to taste

1/4 tsp ground black pepper or to taste

Directions

Remove the bone and skin from the pork shoulder and cut the meat into several baseball-sized chunks. Place in slow cooker.

Whisk together remaining ingredients and pour over pork in slow cooker. Cook on low 6-8 hours or overnight, or high 4 hours, or until the meat is falling-apart tender. Remove pork from cooking liquid and allow to cool slightly, then shred with 2 forks (or your fingers). Use in sandwiches or burritos.

A Sad Day

A sad day. We lost Ruby, the lead mare of our little herd. She had been sick since Saturday with a severe colic, which despite all my parents' and the vet's best efforts, steadily worsened. She couldn't eat or drink and by this morning, her poor belly was swollen to twice normal size. She fought the good fight, but about 10am today, her body couldn't take it anymore and her heart just gave out. Mom and Dad were with her, Mom having spent the whole previous night in the stall to monitor and comfort her.
Ruby was a terrific little horse, an American Miniature, and like most of her breed she was sweet-natured and intelligent. She was very gentle, affectionate, a willing worker, very steady, and patient with children. There is a little boy in my parents' neighborhood with Down Syndrome who loves to stop by and visit the horses, and Ruby seemed to know that he needed extra gentleness. She was a very attentive mother, and gave us a beautiful filly, Rosie, who survives her along with Star, another mare. Poor Rosie seems bewildered and distressed by Ruby's absence. I know how she feels.
Ruby was beloved by our whole family, and many friends besides. She will be sadly missed. Goodbye, sweet girl.

Simon's Cat

I have seen this video before, and now I have discovered the source! See, cat people, isn't it so true?!

Biscuit Mix

Think of this as a home-made version of Bisquick- use it as you would any other biscuit or pancake mix. I sometimes substitute powdered soymilk for the nonfat dry milk, when making recipes for my friend V, who is allergic to dairy. A stand blender with the flat paddle is the perfect equipment for mixing this stuff up.

Ingredients
4 1/4 C flour (up to half can be whole wheat)
1 1/2 tsp baking powder
1 1/2 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
3/4 C nonfat dry milk (or substitute soy milk powder)
1 1/8 C vegetable shortening

Directions:

Place the dry ingredients in the bowl of a stand blender fitted with the flat paddle attachment, and mix on low until thoroughly combined and sifted. Add the shortening gradually in large dollops, mixing between each addition, then turn the mixer up to medium until all of the shortening is cut in. No visible shortening bits should remain larger than a sesame seed, and the mixture's texture should resemble cornmeal. Store in an airtight container, and use as you would any commercial biscuit or pancake mix.

Without a stand blender: sift the dry ingredients together and combine them thoroughly, then cut in the shortening with forks or a pastry blender until the mixture is uniform, and resembles cornmeal in texture.

Pesto Tomato Sauce

V & I invented this one summer evening while making grilled pizzas. They were delicious, and so is this sauce. Variations: Regular & Roasted Pepper Pesto.
Ingredients

• 1 C fresh basil leaves
• 1/4 C walnuts
• 2 cloves garlic, or 2 tsp minced
• 2 Tbsp olive oil
• salt & pepper to taste
• 1/2 C prepared tomato pizza or pasta sauce (we used Pizza Quick b/c that's what we had on hand)

Instructions
Place all ingredients in a mini-food processor or blender, and puree into a smooth and creamy sauce. The color will be a kind of gross greenish brown, but it will taste outstanding! Use as you would any pizza or pasta sauce.

Afghan Biscuits

This recipe comes from my friend K, in New Zealand. (A "biscuit" in NZ is what Americans like me call a "cookie) I had some of these biscuits at little bakeries & cafes all over New Zealand when I was there 2 years ago, and K very kindly converted the recipe to American measurements and sent it to me. Thanks, K!

Ingredients
Cookies:

• 14 Tbs. butter
• ½ cup sugar
• 1 1/4 cups flour
¼ cup cocoa
• 1 tsp. vanilla
• 2 cups cornflakes (measure without crushing)

Icing:

• 1 Tbs. butter
• 2 Tbs. water
¼ cup chocolate chips
• 1 ¼ cups powdered sugar
• 24 walnut halves

Instructions
Cream the 14 tbs. butter and sugar until light and fluffy. Sift together flour and cocoa, and stir into creamed mixture. Add vanilla. Lightly crush the cornflakes, then gently and thoroughly fold into the batter. They should be well distributed without crushing them too much – which is what gives this cookie its special crunch!
Grease a cookie sheet. Form balls about the size of a walnut, and place on sheet. Bake at 350 degrees for 18 minutes, until firm to the touch. Cool on a rack.
Icing: melt the 1 tbs. butter, the water and chocolate chips over low heat. Then stir in the powdered sugar, and beat until it is spreading consistency. Add more sugar if necessary. Ice the cookies and decorate each with a walnut. Makes 2 dozen.

Shrimp Fried Rice

The important thing with fried rice, or any stir-fried dish, is to have all your ingredients cut up in little bowls or dishes and ready to go, before you ever turn the burner on. The egg should be cracked and beaten, ready in a little bowl. The herbs and spices and liquids should all be pre-measured. The shrimp should be peeled and, if they're big, cut into smaller pieces. Vegetables should be fully cleaned, peeled, and cut to size. To save on dirtying dishes, you can put your sliced/diced/minced/measured ingredients in together in combined bowls according to what goes into the pan at the same time.

If you follow this recipe exactly, you will have fabulous fried rice. You will also have fabulous fried rice if you follow this recipe very loosely. Use up any kind of veggies, including leftover cooked veggies, and use the recipe as a rough guide to the relative proportions of veg to protien to rice and flavorings.

A time-saving hint: hit up the salad bar in the produce section for small amounts of pre-cut and pre-shredded veggies to stir-fry. You can get exactly how much you need, and the prep is already done. In small quantities, it barely matters that the unit price is higher than whole veggies.

Ingredients

• 1/2 lb peeled & de-veined shrimp
• 1 tsp grated peeled fresh ginger
• 1/4 tsp crushed red pepper
• 2 tsp dark sesame oil
• 1/3 C chopped red bell pepper
• 1/2 C sliced green onions
• 1 Tbsp minced garlic
• 1/4 tsp pepper
• 4 C chilled cooked brown rice
• 1 large egg, lightly beaten
• 2 Tbsp lo-sodium soy sauce
• 1 Tbsp water

Instructions
Combine shrimp, ginger and crushed red pepper in small bowl; let stand 5 minutes. Heat sesame oil in large nonstick skillet over high heat. Add bell pepper, green onions, and garlic; stir-fry 1-2 minutes or until tender. Add shrimp mixture to pan; stir-fry 4-5 minutes or until shrimp are done. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and water; cook until thoroughly heated. 4 servings.

New Boots

I am feeling a little silly, clomping around my house in laced-up hiking boots with hi-tech smartwool socks, doing laundry & chores. Why, you might ask? Well, remember when you were a little kid, and you got brand-new shoes, and you mother wouldn't let you wear them home because you had to wear them in the house on the carpet only for several days to make sure they really, truly did fit? Because once they got scuffed or dirty, there was no returning them?
Well, it's like that. These are really nice hiking boots and I paid $$ for them @ the LL Bean outlet. So I'm wearing them around the house for hours on end just to be sure, because this coming Saturday they'll get a trial by fire at the CERT disaster drill, and after that there will be no going back. These will be my boots for the forseeable future. (And when I say "trial by fire," I mean actual fire!)

Chicken Satay

This recipe makes enough of the sauce/marinade for 2 pounds of chicken. My favorite use of this fabulous chicken is to slice or dice it up, warm it briefly, and wrap it in a flatbread (also warm) with fresh baby spinach and cheese. I suspect it would also make kick-booty chicken salad.

Ingredients:

• boneless skinless chicken tenderloins, or breasts cut into strips.
• 6 cloves minced garlic
• 1/2 C. peanut butter
• 1/2 C. milk (can substitute soy or coconut milk)
• 2 Tbsp sesame oil
• 1/4 C. hoisin sauce (Chinese sauce found in jars on Asian/ethnic aisle)
• juice of 1 lime, or 2 Tbsp
• 3/4 tsp ground dried ginger (or 1 Tbsp fresh grated)
• 1 Tbsp salt
• 1 1/2 tsp black pepper

Instructions:

Whisk together all ingredients except chicken until smooth and combined. Scoop 1/2 C mixture per each pound of chicken into a large zip-top bag (save the rest in the fridge for later). Add the chicken, seal the bag, and skoosh all around to coat the chicken. Refrigerate 3 hours to overnight.

Remove chicken and discard marinade left in bag. Cook the chicken strips by:

• Threading onto skewers and searing on a hot charcoal or gas grill, 2-3 minutes per side
• Searing on a hot griddle, 2-3 minutes per side
• Cooking on a counter-top grill (George Foreman-type), approx. 4 minutes
• Broiling, turning once, 2-5 minutes per side.

Serve immediately with reserved sauce for dipping, or refrigerate for use in other recipes.