Well, as many of you can see, I haven't written any entries in quite a few days, I think it's 9 to be exact. OK a quick review of last week, if there's anyone who's actually reading this thing!
Did a back to back bridal shower and wedding on Saturday, spent most of Thursday and Friday preparing. Was wiped out on Sunday and thankfully had delicious leftovers for Sunday and Monday. Yesterday I grilled boneless, skinless chicken thighs and served them with some delicious artichokes that my mother has been sending me from California. What a treat!
Yesterday, I worked, and I think Kirk made the girls pasta and the last few pieces of chicken. Tonight we made homemade pizza with turkey pepperoni and a few slices of purple onion on mine.
Needless to say, I have been completely wiped out by the days end and spent the better part of the last hour yelling at the kids. I'm ready to put this night to bed and settle into another new book that my girlfriend just wrote. It's her 10th book, and it's called Second Chance by Jane Green. I think everyone should immediately go out and buy it (shameless plug for a good friend!)
Oh G*d, tomorrow's already Friday again, do I say that every week?
I have some edamame in the freezer and a package of thinly sliced turkey which I'm going to dredge in Panko and make little crispy turkey bites with roasted potatoes.
Recipe to follow tomorrow.
By the way... Here's a few recipes from the Thai themed bridal shower I did on Saturday.
Chicken Satay
2 1/2 lb. boneless skinless chicken thighs
Marinade:
6 cloves garlic, chopped
4 tsp. coriander/cilantro
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
1/2 c. soy sauce
4 tsp. ginger, chopped
2 tbsp. lime juice
6 tbsp. oil
1/4 c. fresh cilantro, chopped (for garnish)
Mix marinade ingredients. Add chicken to mixture and marinate at least two hours.
Chicken Satay:
Soak wooden skewers in cold water for at least an hour. Thread chicken pieces onto one end of satay sticks. Barbecue and baste with marinade. Serve with peanut sauce for dipping.
Peanut Sauce:
1 c. chunky peanut butter
1-2 tsp. hot chili sauce
2 cloves garlic, crushed
3 tbsp. honey
1 tsp. cayenne pepper
1/4 c. lime juice
1/4 c. soy sauce
1/2 c. peanut oil
Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly. Can be prepared 1 day in advance.
Thai Glass-noodle Salad
4 ounces glass noodles (bean threads)
1/2 cup fresh lime juice
1/4 cup fish sauce
2 table spoons light vegetable oil
2 tablespoons rice vinegar
2 teaspoons sugar1 large cucumber, halved, seeded, and sliced
1 red bell pepper, thinly cut into strips
1/2 cup thinly sliced green onions
1/2 cup shredded carrot
1 pint cherry tomatoes, cut in ½
2 tablespoons fresh cilantro leaves
2 tablespoons fresh mint leaves
2-3 heads of romaine lettuce, washed and roughly chopped
½ C. crushed roasted peanuts
Soak noodles in hot water for 10 to 15 minutes or until tender; rinse and drain. Place in a mixing bowl. (For easier serving, cut noodles into pieces with kitchen shears.)
Combine lime juice and next 4 ingredients; pour over noodles, tossing to coat.
Stir in remaining ingredients, and toss salad until well blended. Cover and refrigerate until well chilled.
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