If you are in need of a quick last minute treat to take to a cookout or potluck, this is for you. I love Peanut Butter M & M’s. Peanut M&M’s used to be my favorite until they started making these. They add a nice crunch and little more peanut butter flavor and that can’t be all bad.
I picked up a new pan at GFS this week. It is a 1/4 sheet pan. Perfect size for brownie or bar recipes.
The recipe is simple and can be made in under an hour.
When you think of Easter what comes to your mind. Of course we should think about what the day is truly about. Church, the Resurrection of Christ, family, dressing up, and Easter dinner. But really, since we were kids, it was also about a bunny bringing a basket full of candy or going to an Easter egg hunt, getting plastic eggs filled with candy or the big winner, money.
Since I was little, I have always loved Reese’s peanut butter eggs. My mom used to make homemade peanut butter eggs for us every year.
I decided this year to make a bar that adds another one of my favorite’s “Whoppers Mini Robins Eggs”. The mini malted milk eggs add a crunchy, not so sweet, touch to these bars. My family loved them.
In honor of National Peanut Butter Day here is a Thai inspired dish that is easy to make. I found this recipe on Allrecipes.com. Instead of cooking in oil, broil your skewers on high for 4-5 minutes per side until no longer pink.
“Flavorful Thai-style chicken skewers are topped with a sweet and spicy peanut sauce. Serve with white rice for a complete meal!”
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Inactive Time: 2 Hours
1/2 cup unsweetened coconut milk
2 teaspoons yellow curry powder
1 teaspoon white sugar
1 teaspoon fish sauce
1/2 teaspoon granulated garlic
1 pound skinless, boneless chicken
breasts, cut into strips
2 tablespoons olive oil
3/4 cup unsweetened coconut milk
1 tablespoon yellow curry powder
1/2 cup chicken broth
1/4 cup creamy peanut butter
1 tablespoon white sugar
1 tablespoon lime juice
1 tablespoon fish sauce
Combine 1/2 cup coconut milk, 2 teaspoons curry powder, 1 teaspoon sugar, 1 teaspoon fish sauce, and granulated garlic in a bowl; add chicken pieces and toss to coat. Cover and refrigerate for at least 2 hours.
Thread marinated chicken pieces onto skewers.
Heat olive oil in a large skillet over medium-high heat. Cook chicken skewers in hot oil until browned and no longer pink in the center, 3 to 4 minutes on each side.
Bring 3/4 cup coconut milk to a simmer in small saucepan or skillet over medium heat. Stir 1 tablespoon curry powder into the coconut milk and simmer for 4 minutes. Add chicken broth, peanut butter, 1 tablespoon sugar, lime juice, and 1 tablespoon fish sauce; simmer for 1 minute. Serve dipping sauce with chicken skewers.