Grilled Chicken Satay with Peanut Butter Dipping Sauce

As I briefly mentioned in my previous post, my in-laws hosted a wonderful holiday party while we were visiting.  It was a wonderful way to meet some of their friends and spend time with our wonderful friends, AND it was an amazing way to discover some new recipes and get a solid amount of time in the kitchen.  What a bonus!  

Being this was my first year not being with my family for the holidays, it was great to find ways to make Christmas somewhere new to feel like Christmas with my family.  I always help my mom cook during the holidays, so planning the menu with my mother-in-law and cooking for this party made me feel a little closer to home!

We prepared many delicious appetizers which I will blog about when I return from my honeymoon (yay!), but I couldn't wait to share my favorite of them all, Grilled Chicken Satay with a Peanut Dipping Sauce.  The chicken marinade was a recipe we found at a blog called Dishing Up Delights, and the sauce was by the Barefoot Contessa and was found on Food Network.

The grilled chicken was delicious on its own and had a wonderful flavor.  The cilantro and garlic make a delicious savory combination, and the red pepper flakes add just enough kick to give it a little extra something something.  The sauce was also delicious and combined my favorite, peanut butter, with the sweet, salty and sour flavors of brown sugar, soy sauce and vinegar.  It wouldn't hurt to add more peanut butter the next time around, but the sauce was delicious and was definitely a hit!

The party was large so we quadrupled the recipe and it worked out great for the chicken.  We should have only doubled the sauce because we had WAY too much when the recipe was quadrupled, but we later mixed it in with a stir fry which was absolutely delicious!

 Chicken Satay Skewers 

Ingredients

• 2 boneless chicken breasts, cut into thick strips to weave onto skewers
• 2 t sesame oil
• 2 t soy sauce
• 1 garlic clove, minced
• salt and freshly ground black pepper
• 1/4 t red pepper flakes
• 1 to 1-1/2 T chopped cilantro

Directions:

1.  Prepare chicken and place in a bowl with a lid
2. Combine sesame oil, soy sauce, garlic, salt, pepper, red pepper flakes, and cilantro and pour over chicken
3. Cover bowl with lid and toss to combine
4. Cook immediately or refrigerate until you plan to grill (we marinaded the chicken overnight)
5. When prepared to grill, soak wooden skewers for 15 minutes and then thread with the chicken
6. Grill chicken over medium high heat until cooked through, about 2-3 minutes per side
7. If feeding a large group, cut skewers in half to make appetizer size bites; otherwise, serve immediately!

Satay Peanut Dip: 

Ingredients:

• 1 T olive oil
• 1 T sesame oil
• 2/3 C small diced red onion (1 small onion)
• 1-1/2 t minced garlic (2 cloves)
• 1-1/2 teaspoons minced fresh ginger root
• 1/4 t red pepper flakes
• 2 T red wine vinegar
• 1/4 C light brown sugar, packed
• 2 T soy sauce
• 1/2 C smooth peanut butter (add more if you want a more peanuty flavor)
• 1/4 C ketchup
• 2 T dry sherry
• 1-1/2 t lime juice

Directions:

1. Note: Rather than chopping some of the sauce ingredients, I put the red onion, garlic, and ginger root in a small food processor so it would be diced small
2. Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. 
3. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Chicken Satay Skewers

I hope you enjoy these as much as I did.  If you try them, please let me know what you think!

After the honeymoon I will have some wonderful getaway posts along with the other dishes we made for our holiday feast!  Stay tuned and have a very Happy New Year!

Bon Appetit!

Oatmeal Fudge Bars

The recipe comes from Chocolate Desserts: The Absolute Best Chocolate Recipes Ever, a magazine my mother-in-law showed me when we were planning the menu for a holiday party at her house.  All the food at the party was a huge hit (look for upcoming posts!) including these Oatmeal Fudge Bars.

These bad boys have a hint of espresso flavor wrapped up in all the goodness of an oatmeal cookie combined with a fudge brownie...could it get any better?  These oatmeal fudge bars take some time, but are not too difficult and well worth the calories.  Goodness in every bite!

I decided I should share this recipe after multiple people at our holiday party either commented on the deliciousness of the bars or threatened to smuggle the tray into their car.  They are a tasty treat and are perfect for holiday parties / work functions / dinner parties etc. They are sure to be a crowd pleaser!

 

Oatmeal Fudge Bars (yields about 3 dozen bars)
Ingredients for crust / topping:

• 2 C quick oats
• 2 C packed light brown sugar
• 1-1/2 C all purpose flour
• 1/2 t baking powder
• 1/2 t baking soda
• 1/4 t salt
• 16 T (2 sticks) unsalted butter, melted and cooled
  

Ingredients for filling:

• 1/2 C all purpose flour
• 1/2 C packed light brown sugar
• 4 t instant espresso or coffee powder
• 1/2 t salt
• 3 C semi-sweet chocolate chips
• 4 T unsalted butter
• 2 large eggs
  

Directions for crust and topping:

1.  Adjust oven rack to middle position and heat oven to 325 degrees.  Line 8 inch square baking pan with foil and grease foil.
2. Whisk oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl.  Stir in melted butter until combined.  Reserve 1-1/2 C oat mixture for the topping.
3. Sprinkle remaining oat mixture into prepared pan and press into even layer with bottom of measuring cup.  Bake until crust is light golden brown, about 8 minutes, potentially a bit longer.  Let crust cool in pan on wire rack, about 1 hour.
   

Directions for filling:

1.  Whisk flour, sugar, instant espresso, and salt together in medium bowl.  
2. **Don't begin the next step too early to avoid chocolate hardening**  When the crust is close to being cooled, place chocolate chips and butter in microwave safe bowl and microwave, stirring every 30 seconds or so, until the chocolate is melted, approx. 1 - 3 minutes.  Once chocolate mixture has cooled very slightly whisk in egg until combined.  Stir in the flour mixture until just incorporated.
3. Heat oven back to 325 degrees.  Spread filling evenly over cooled crust and smooth the top.  Sprinkle the fudge with the reserved oat mixture.  Bake bars 25-30 minutes or until a toothpick inserted into the middle comes out with a few moist crumbs attached, maybe a tiny amount of chocolate, and the filling begins to pull away from the side of the pan.  It may help to rotate the pan half way through baking.
4. Let bars cool for two hours in a pan set on a wire rack.  Remove bars from the pan using foil, cut bars into squares and serve.

Please let me know if you try these and enjoy them!

Bon Appetit!

Lennie's Hoagies - Manayunk, PA

While visiting Philadelphia for the holidays, my cheesesteak experience may have been a disappointment, but it was followed up by, quite possibly, one of the best sandwiches I have ever had.  We went to visit some of my husband's friends in Manayunk, just outside of Philadelphia, and met up with them at Lennie's Hoagies.  One of Luke's friends swears by Lennie's and I believe he reigns as mayor of the place since he checks in on four square so often.  I can see why he would visit Lennies often, even more than once in a day, because it was more than satisfactory and delicious.  Everyone at our table was more than pleased with their sandwich and it left me wishing Lennies Hoagies would set up shop in Boulder.

Lennies Hoagies is a sub shop with a combination of hot and cold sandwiches, highlighting Italian meats and melts stuffed with exuberant amounts of fresh cut meats and delicious, gooey cheeses.  The meat and cheeses are delicious and the subs are topped with lettuce, tomato, onions, oil and seasoning.  Not only are the meats, cheeses, and vegetables fresh, but the bread was delicious as well.  I got so excited about my hoagie just by looking at it, I forgot to take a photo of the deliciousness until I was 3/4 of the way through.  

Boulder has a similar sub locale, Snarfs, that adds the delicious oils and seasonings, but the selection at Snarfs fails by comparison to that of Lennies...and that is saying something.  I am officially sold on Lennies and would definitely eat there again the next time I am in the Manayunk area.  If you are ever in Philly area it is worth the stop. This is a place you definitely need to try.

Bon Appetit and Bon Voyage!

A True Philly Cheesesteak

Today's adventure began about a year ago when I realized I had been to Philadelphia multiple times and still had not tried a true Philadelphia Cheesesteak.  Yes, I have had a "cheesesteak"in other parts of the country, but apparently they fail by comparison to a cheesesteak in Philadelphia. So over a year ago, my husband and I determined that the next time I was in Philadelphia we would make it a personal mission for me to eat a true cheesesteak.

Well, we are back in Philly for the holidays, and today we embarked on a mission to provide my tastebuds with the wonders of Philly Cheesesteaks.  First my Philly coaches instructed me on how to order a cheesesteak...I wouldn't want to agitate anyone in line behind me.  We determined I like onions but then I needed to decide what type of cheese I would get....this is where I ran into a problem.  I love provolone and I don't enjoy fake cheese, aka Cheez Whiz, BUT the big deal with Philly Cheesesteaks is the inclusion of the Whiz...what am I to do?  Provolone Wit or Whiz Wit?

If you know me well, you know I have issues making decisions about what to have for any meal...so having to decide between provolone and whiz was a BIG DEAL.  So to solve my problem I polled friends on Facebook...and although the majority said Wiz, my tummy was leaning toward provolone.

SO, we get to Tony Luke's and I decide to use my Philly Cheesesteak Newbie status to get 1/2 provolone wit and 1/2 wiz wit and was shot down.  Disappointment #1.  So I ended up ordering provolone wit.  Sad day for me, my sandwich arrived as a provolone witout...BUMMER.  Disappointment #2.  I assumed it would still be delicious but honestly, nothing striking.  So I try my sister-in-laws wiz witout and my husband's wiz wit...really, nothing amazing...  To make sure I was not losing my mind I have my husband try my sandwich to make sure I am not being picky.  He takes a bite, thinks about it, then looks at me and says, "You got screwed."

So there you go.  All this hype and no glory.  It was a let down and full but not satisfied.  I can see how a provolone wit has potential to be tasty, but still not worth all the talk.  Sorry Philly natives, I know you find pride in your cheesesteaks, but I can't say I enjoyed it.  I do love how emotionally connected Philadelphians are with their cheesesteaks, and I appreciate how protective they are of this glorified sandwich.  My first experience was a bust, but I haven't given up complete hope.  Next time around I will try John's Roast Pork in South Philly.  I was guaranteed a cheesesteak there is better than anywhere else.

On the plus side, my poor cheesesteak experience was followed up by a wonderful hoagie from Lenny's in Manyunk.  Now this is a place you need to try... Look for my next post about this delicious sandwich and a delicious brewery in downtown Philadelphia!

Bon Appetit and Bon Voyage!

Roasted Tomato & Vegetable Soup

Sorry I have been slacking with posting recipes! 
I love homemade soups but find I don't make them often enough, so in the new year I am going to try to pack my diet with more variety of homemade soups and salads.  Not only are they delicious and easy to make, but soups are also so very healthy!  This soup in particular is very easy to make and delicious.  Perfect for a cold winter day.

This Roasted Tomato Soup recipe is something I made quite some time ago and absolutely loved it.  It came from my Biggest Book of Soups and Stews cookbook from Better Homes and Gardens, and I can never go wrong with something from this cookbook. Although hearty, it is overall a very light soup but packed with wonderful flavors.  The fire roasted tomatoes give it a delicious smokey flavor and the mass amounts of vegetables make it really healthy which is a plus!  I hope you enjoy!

Roasted Tomato & Vegetable Soup
Makes 6 servings - 30min prep and 25min cook time

Ingredients

•  2 T Olive Oil
• 1-1/4 C onions, chopped
• 1 C sliced celery
• 3/4 C carrot, chopped
• 2 cloves garlic, minced
• 6 C chicken broth
• 2 C butternut squash, peeled, seeded and chopped
• 1 14oz. can fire roasted diced tomatoes, undrained
• 1 15oz. can white kidney beans(cannelini or great northern works too), rinsed and drained
• 1 medium zucchini, halved lengthwise and sliced into half moons
• 1 C small broccoli florets, fresh
• 1 C small cauliflower florets, fresh
• 1-1/2 t fresh oregano OR 1/2 t crushed dried oregano
• black pepper to taste
• Freshly grated parmesan cheese (optional for garnish)

Directions

• In a 4 qt. dutch oven heat the oil over medium heat.  Add onions, celery, carrot, and garlic.
• Cook and stir over  medium heat for 5 minutes
• Stir in broth, squash and undrained tomatoes
• Bring to a boil and reduce heat.  Simmer while covered for 20 minutes
• Add beans, zucchini, broccoli, cauliflower, oregano, and pepper and mix in
• Cook for 5 minutes more
• Scoop into bowls and sprinkle each serving with parmesan cheese if desired.

Thinking about it, this soup could also be delicious if served over a cheese tortellini.  I haven't tried it, but if you wanted to make it a bit heartier then that could be a good way to do it.  Let me know if you like it!

Bon Appetit!

Raclette

Photo from dotmaison.com

We finally were able to put our new raclette set to use!  Never heard of raclette?  I wouldn't have either if not for my husband's relatives from Switzerland.  The best way for me to describe Raclette is Fondue on Steroids (although I do LOVE fondue as well, and both are equally delicious)!

 Raclette is a dish indigenous to parts of Switzerland and the Savoy region of France. The Raclette cheese (or other soft cheeses) is heated, either in front of a fire or by a special machine, then scraped onto diners' plates. The term raclette derives from the French word racler, meaning "to scrape". Traditionally, it is accompanied by small firm potatoes, gherkins, pickled onions, and dried meat....     Thank you Wikipedia.

So basically, you grill meats, breads and vegetables on top of a stone grill, while you melt cheese in individual trays, coupelles, underneath the grill.  Once the cheese is bubbly, you scrape the cheese over potatoes or bread and eat it with other vegetables and meats.  Continue this process until you are full.  It is a do-it-yourself meal, so every little dish you make is what you want it to be.  It is a very social dinner and is SO FUN!  And, since everyone cooks their own meal, the host (aka you) is only in charge of making sure veggies and meats are prepared, potatoes are boiled, and everything is on the table.  It is easy to split ingredients up among guests as well to keep price down for everyone!

Elk strips marinated with melted butter, salt & pepper

4 lbs of potatoes, boiled and kept warm

So this is what you need:

Ingredients:

• Sliced Vegetables for grilling (I used 2 green peppers, 1 large onion, mushrooms, and 1 zuchinni)
• Baby Red Potatoes, scrubbed, eyes removed, and boiled for 20 minutes (assume 1/2 lb of potatoes per guest.  We had 4 lbs of potatoes for 8 people and had a few left over)
• Thin Meats - We used thin slices of marinated elk, prosciutto, salami (pepperoni and ham work too)
• Cheeses - We used raclette cheese, white cheddar horseradish, and velveeta slices (to keep it American) but here is a list of 10 cheeses that work well for raclette.
• Crusty Bread - baguettes work well
• Baby pickles - we had sweet and dill
• Garlic, minced to be set out on the table for people to add as desired
• Green onion, sliced thin & set out on the table for people to add as desired
• Olive Oil, White Balsamic Vinegar, Salt & Pepper, all out on the table for people to use 

Sliced veggies for grilling

and this is what I did:

I was in charge of potatoes, vegetables, elk meat and "toppers."  One group of guests brought a selection of cheeses.  One group of guests brought meats.  One group of guests brought bread and pickles.

• Slice vegetables thin and arrange on plates to be scattered around the table
• Slice raw meats thin, marinate and place on one plate
• Arrange all other cooked meats on another plate
• Arrange cheeses on separate plates
• Place bread in a bread basket to keep warm
• Place potatoes in a lined basket to keep warm (and we kept some in the oven at 150 degrees too)
• Place all "toppings" around the table on platter easily passed around
• Raclette grill should be in the middle of the table so every can access their individual mini pans, coupelles.

The dish is traditionally served with white wine or warm beverages, but I would say the red wine, white wine, and assorted beer we consumed during the meal was a delicious accompaniment.  It all depends on what your grillables will be.  Tradition also cautions drinking water during the meal to avoid cheese hardening in the stomach which can cause indigestion...but we all had water and were just fine.

Setting the raclette table

This meal has been one of my favorite dining experiences ever, which is even more exciting due to the fact it took place in my own home!  It really is a very social dinner setting and is more enjoyable than I could have ever imagined.  The meal went on for a while, so make sure you plan on making this meal an all night affair!

". . . gastronomical perfection can be reached in these combinations: one person dining alone, usually upon a couch or a hill side; two people, of no matter what sex or age, dining in a good restaurant; eight people . . . dining in a good home." 

BON APPETIT!