I thought our dinner was so amazing tonight I had to share the recipes! As we ate dinner I just kept commenting on how delicious the food was, how easy it was to prepare, and how fantastic I am because I prepared it. :-) Without further adieu I present.....our dinner. (Note: Actual recipes are at the end of the post so you don't miss the greatness that is both of the recipes.)
For the main course we had Thai Chicken Skewers with Peanut Sauce (original recipe in link courtesy of Emily at EmilyBites.com. I did modify the recipe a little bit for our taste preferences but the original intent is definitely still there. Basically we eliminated the cilantro from the marinade as Nate and I aren't huge cilantro fans, used Jif Natural Peanut Butter for the peanut sauce instead of powdered peanut butter and water, and added a bit more than double the brown sugar to the peanut sauce than what it called for as 1) I didn't want to buy powdered peanut butter and 2) we wanted a sweeter sauce than what we originally tasted. The taste of the sauce originally was still YUM but we wanted the "spicy sweet" kick and before we added in extra brown sugar it was a "spicy with a hint of sweet" kick. We also added chunky blue cheese dressing as a second dipping sauce because blue cheese makes everything better! Now, the recipe looks like it might be complicated because you make the marinade and the peanut sauce from scratch but really it was super easy. Just measure, dump, and mix. And as I'm NOT a superfabulous cook but rather a decent one who prefers simple meals to complicated ones, when I say this is super easy it really is!
For our side dish I decided to try Bacon Wrapped Caramelized Sesame Asparagus (original recipe in link courtesy of Jessica at HowSweetEats.com. This time I followed the directions exactly, but would do just a teeny tiny modification for next time. Instead of wrapping the bacon around the middle of the asparagus bundles (as seen in the 'Done' picture on the original link) I would wrap the bacon around as much of the asparagus bundles as possible. The bacon was DELISH with the asparagus so you definitely want to make sure that there's a bit of bacon in every asparagus bite and I found that the tops and bottoms of the asparagus didn't get the bacon love that the middle of the bundles did.
And with that you now have a night's dinner all planned out for you. I also served cottage cheese and pineapple because I wanted to be able to cut down on the spicy zing in my mouth if necessary, but I think a fruit salad would have also gone over just as well. Throwing in my two cents! I hope you give these recipes a try and enjoy them just as much as our family did!
Thai Chicken Skewers with
Peanut Sauce
yield: 4 (1 SKEWER + 1 TABLESPOON
SAUCE) SERVINGS
INGREDIENTS:
Chicken &
Marinade Ingredients:
·
3
tablespoons low sodium soy sauce
·
2
tablespoons honey
·
1
tablespoon sesame oil
·
Juice
from one lime
·
2
garlic cloves, minced
·
1
teaspoon Sriracha (Asian chili sauce)
·
1/8
teaspoon of red pepper flakes
·
1
½ pounds (24 oz) raw boneless, skinless chicken breasts, cut into bite sized
chunks
·
9”
skewers –soak wooden skewers in water for about 30 minutes before use
Peanut Sauce
Ingredients:
·
2
tablespoons peanut butter
·
1
tablespoon low sodium soy sauce
·
1/8
teaspoon garlic powder
·
¼
teaspoon black pepper
·
1/8
teaspoon Sriracha
·
1
tablespoon brown sugar
·
1/8
teaspoon sesame oil
DIRECTIONS:
1.
To
create the marinade, combine the soy sauce, honey, sesame oil, lime juice,
garlic, sriracha, and red pepper flakes from the first set of ingredients and
mix thoroughly. Pour marinade into a gallon Ziploc bag and add chicken. Seal
bag and shake to coat chicken in the marinade. Place the bag in the
refrigerator so that the chicken is covered in the marinade and refrigerate for at least 3-4 hours (but
can marinate longer – i.e. all day, overnight, etc).
2.
Pre-heat
the grill until hot. Divide the chicken evenly onto the four skewers. Place the
skewers on the grill over low heat. Cook for about 5-6 minutes and then flip
them and continue to cook until chicken is cooked through.
3.
To
make the sauce, place all sauce ingredients in a bowl and whisk together until
combined. Serve each chicken skewer with about a tablespoon of peanut sauce for
dipping.
Bacon Wrapped Caramelized Sesame Asparagus
1 bunch of
asparagus, about 20-25 spears, stems removed
6 or so
slices
thick-cut bacon (1 slice bacon per bundle of asparagus)
1 1/2
tablespoons olive oil
1/2
tablespoon toasted sesame oil
1 1/2
tablespoon brown sugar
1 garlic
clove, minced or pressed
1/2
tablespoon toasted sesame seeds
Preheat oven
to 400 degrees F. Line a roasting pan with aluminum foil and place the rack on
top. Spray the rack with nonstick spray. In a small bowl, whisk together oils,
brown sugar and garlic. Set aside.
Bunch together
5-6 asparagus spears and tightly wrap a piece of bacon around the bundle. Place
on the rack seam-side down and repeat. Using a pastry brush, brush the spears
thoroughly with the oil/sugar mixture. Give each bundle a hefty sprinkle of
sesame seeds. Roast for 35-40 minutes, or until bacon is crispy. Serve warm.