Main Dish
I was recently gifted a few products from one of my favorite food companies. I knew right away I was going to make something using this Cambodian Coconut Peanut Sauce. For inspiration, I went to Wozz’s Kitchen Creation’s website https://www.wozzkitchencreations.com/ and found this recipe and knew right away I was going to make it for dinner that same night as I had everything I needed on hand.
I did make just a couple of very small changes. I used chicken breast because that’s what I had and instead of turning my oven on with the weather pushing the high 90 degrees, I decided to air fry the chicken bites. These can be air fried, baked, or grilled. You can serve these as an appetizer with the sauce on the side or you can do what I ended up doing and serve this over rice with a drizzle of that amazing sauce. The sauce is sweet with a little pinch of heat. Robby and I both loved this dish and Robby does not typically like chicken in general but ate two helpings with extra sauce! That is high praise! Needless to say, I will be making this not just at home but when we are out in the motorhome as well. This will be a great dish to throw on the grill.
INGREDIENTS
- 1 package of 6 boneless chicken thighs (or breasts, but I do recommend thighs) diced into bite-size pieces
- 2 Tablespoons coconut oil
- 1 garlic clove, chopped
- 3 Tablespoons low sodium soy sauce
- 2 Tablespoon honey
- juice of 1 lime
- 1 teaspoon turmeric
- 1/2 teaspoon chili flakes
- Wozz! Cambodian Coconut Peanut Sauce for serving
DIRECTIONS
In a large bowl combine the coconut oil, garlic, soy sauce, honey, lime, turmeric, and chili flakes. Add the diced chicken coating all of the chicken. Let marinate in the fridge for 4 hours (or longer)
NOTE– The coconut oil after being in the fridge will look like little white balls due to the temperature but that’s ok. As soon as the heat hits it, it melts back to oil.
if you are grilling or baking, go ahead and skewer the chicken pieces on soaked wooden skewers.
Preheat oven to 400 degrees (or heat grill over medium heat). Bake skewers for 15 minutes turning once or until a nice brown, but still tender. Internal temperature needs to be over 165 degrees. Remove from oven or grill and serve with peanut sauce.
TO AIR FRY– place the chicken bites in the air fryer and fry at 350 degrees for 12-15 minutes or until cooked through depending on the size 9f the chicken pieces.
Enjoy!
This is another recipe that I started making last summer. I was looking for something to make using ground beef. Gee, I marinate almost everything, why not a burger? This delicious creation was born! I make the marinade in the morning and let the burgers marinate all day until we are ready to grill. Dinner comes together in no time. I have already made these several more times this year.
INGREDIENTS
- 1 pound ground beef
- pinch of salt
- pinch of pepper
- 2 Tablespoons brown sugar
- 1 Tablespoon olive oil
- 2 Tablespoons balsamic vinegar
- 1 teaspoon of steak sauce such as A1
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Worcester sauce
- 1 teaspoon low sodium soy sauce
- 1 clove 9f garlic, diced
- 1/2 teaspoon red pepper flakes
- 4 Hamburger buns
Add all of your favorite burger toppings.
Cheese, lettuce, tomato or onion
DIRECTIONS
Place the ground beef in a bowl and season with salt and pepper. Mix to combine and divide the meat into four equal patties and place in a baking dish.
Mix the remaining ingredients (not the buns) together in a small bowl and mix to combine. Pour the marinade over the burgers, cover with plastic wrap, and let sit in the fridge for at least an hour.
Preheat your grill to medium heat, remove burgers from the fridge. Place the burgers on the grill and cook to the desired doneness flipping the burger halfway through cooking. Grill the buns if desired.
Remove from the grill and serve with your favorite toppings.
Enjoy!
We LOVED this dish. I used carrots and broccoli but you can easily add any of your favorite vegetables just be sure to cut them about the same size so they cook evenly. My family likes sauce so I did not reduce the sauce very much as I wanted that extra sauce to coat some of the jasmine rice. Of course, if you want a thicker sauce just reduce it to your liking. This is sweet from the honey, a little salty from the soy just perfect to add flavor to the chicken.
INGREDIENTS
Teriyaki sauce
- 1/2 cup lite soy sauce
- 3 cloves of garlic, minced
- 1/2 cup of honey
- 1 Tablespoon rice vinegar
- 1/2 cup chicken broth
- 1 1/2 Tablespoons cornstarch
Chicken Teriyaki
- 2 Tablespoons olive oil
- 1 to 1 1/2 pounds of boneless skinless chicken breast, cut in bite-size pieces
- 1 Tablespoon cornstarch
- salt
- pepper
- 2 cloves of garlic minced
- 1 to 1 1/2 cups broccoli florets
- 1 cup sliced carrots
- 1 Tablespoon of diced scallions for garnish
- Jasmine rice, cooked according to package directions
DIRECTIONS
Chop and slice vegetables and set aside. Whisk all of the ingredients for the sauce together and set aside. Place your bite-size chicken pieces in a Zip loc bag, add a pinch of salt and pepper. Add the cornstarch to the bag and coat all of the chicken pieces with the cornstarch.
Preheat a large pan over medium heat, add oil. Sauté chicken until almost done. Add your vegetables to the pan and sauté until the chicken is cooked through and your veggies are crisp-tender. If you think your chicken is cooked through and your veggies are not, simply take the chicken out of the pan and add back in when you are reducing the sauce. When the veggies are almost done add the minced garlic.
Add the sauce mixture and reduce to desired thickness. Remove from stove, add diced scallions if desired and serve over cooked jasmine rice.
Enjoy!
I had a different recipe I was going to share with you today but after I told you how much I love scallops last week I thought I would share my favorite way to make them at home. Because we love scallops this only serves 2 at our house but you could easily stretch it to feed 3 or four. I usually serve it with rice and a salad. If you find scallops on sale, go ahead and get them!
INGREDIENTS
- 1 pound large dry scallops, foot removed (the muscle that holds the scallops to the shell)
- 1 sleeve of Ritz Crackers
- 2 lemons
- 1/4 cup butter, melted
- 1 clove of garlic, minced
- pinch of salt
- pinch of pepper
- 2 Tablespoons of good white wine
DIRECTIONS
Preheat oven to 350 degrees. Melt the butter in a microwave-safe dish, add the garlic and the wine. Set aside. In a resealable bag add the crackers and crush them. Add salt, pepper and the zest of 1 lemon to the cracker crumbs and mix to combine.
Place the scallops in a shallow baking dish, top with cracker mixture covering all of the scallops. Top the cracker mixture with the butter mixture all over the top. Bake for 25-30 minutes. Remove from oven and slice the second lemon into wedges. Just before serving squeeze 2 of the wedges over the top of the dish. Serve immediately.
Enjoy!
This is an easy dish any time of year and anyplace you may be. You don’t have to be in Key West to make them although that’s always a fun place to be! You don’t want to marinate the chicken for too long as this recipe has lime juice in it. I let it marinate for the amount of time it takes me to cut up vegetables and skewer to grill alongside the chicken.
INGREDIENTS
- 3 Tablespoon of soy sauce
- 2 Tablespoons of honey
- 1 Tablespoon of vegetable oil
- juice of 1 lime
- 1 teaspoon of minced garlic
- 3 boneless skinless chicken breasts
- skewers, soaked in water.
DIRECTIONS
Cut the chicken into 1-2 inch cubes, skewer on to bamboo sticks that have been soaked in water to prevent burning on the grill. Place the skewers in a food storage container. Add all of the remaining ingredients together in a bowl and mix well. Pour the marinade over the chicken skewers being sure to coat all of the chicken. Let marinate for 30 minutes in the fridge.
When you are ready to grill simply remove the skewers from the container and discard leftover marinade. Grill over medium-high heat for 5-6 minutes per side or until juices run clear.
Enjoy!
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