Sauce
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!
I came across this sauce at our local grocery store (Hannaford, this is a Hannaford brand product by ‘inspirations’). I decided to give it a try on some shrimp that we were having with friends and family while we were in our motorhome camping with everyone. I also made stuffed shrimp and although everyone loved and ate all of the stuffed shrimp everyone came back looking for the mango coconut habanero shrimp! The best part is that this sauce is also gluten-free so our family and friends that can’t have gluten could enjoy these shrimp along with the rest of us. The sauce is a wonderful mouth-watering combination of sweet and spicy all in one bite! You taste the mango and coconut but then you get the heat from the habanero. The habanero is not overwhelming but it does wake up your taste buds. This sauce was incredible on the shrimp.
I purchased a bag of uncooked e-z peel shrimp. I peeled them but kept the tails on and placed all of the shrimp in a Ziploc bag and poured enough of the mango coconut habanero sauce to coat all of the shrimp, about a cup or so. I placed the shrimp in the refrigerator and let it marinate for a couple hours. When we were all getting ready to start dinner I put the shrimp on skewers discarding the marinade in the bag and had my grill master grill them just until they turned a beautiful pink! You can also serve some of the remaining sauce in the bottle on the side for extra dipping.
We loved these so much I made them again at home when we got back from our trip! This is one of my favorite grocery stores finds of the summer and one my kitchen will not be without! Don’t walk to Hannaford, RUN!
Enjoy!
I came across this recipe from a blog called “A Family Feast” and let me tell you this was an absolute favorite of ours. So much, I made it twice in one week. We were putting it on everything and dipping everything in it! I will have two more fantastic recipes that I used this sauce on but you really can use it for so many things. Grilled chicken would be delicious or anything you would use a red BBQ sauce on. I have some fun recipes using this sauce on things you might not think about!
INGREDIENTS
1 1/2 cups real mayonnaise
1/4 cup white wine vinegar
1 Tablespoon ground pepper
1 Tablespoon whole grain mustard
1 teaspoon kosher salt
1 teaspoon granulated sugar
1 Tablespoon fresh minced garlic
2 teaspoons prepared horseradish
DIRECTIONS
Place all ingredients in a bowl and whisk to combine.
Store in an airtight container in the fridge.
Enjoy!
I just love a good Alfredo sauce, don’t you? Rich, creamy, cheesy, and garlicky, but talk about some serious calories. Most Alfredo sauces are made up of lots of heavy cream and butter. The night before I made this, I had made a spicy chicken crock pot dish and had some leftovers. I thought it would be delicious served over pasta with the sauce to cut some of the heat of all of the spices in the chicken! So not really wanting all of the calories of a typical Alfredo sauce I went on a little search for a sauce with fewer calories. I still wanted all of the great taste and if you follow me you know I love Pinterest. That is where my search started and I found this terrific recipe!
INGREDIENTS
1 Tablespoon of butter
3 cloves of garlic, finely chopped
1/2 cup heavy cream
1/2 cup 1% milk (can use whole milk)
1/2 to 3/4 cup freshly grated Parmesan cheese
1 large egg yolk, beaten
Salt to taste
Pepper to taste
Cooked pasta of your choice
DIRECTIONS
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer, remove from heat and stir in Parmesan cheese and the egg yolk whisking constantly to prevent egg from scrambling. If the mixture is too thick add more milk as needed. Add salt and pepper to taste. Serve warm over cooked pasta.
Enjoy!
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