I am obsessed with Thai food. Our friends own a Thai restaurant in West Jordan, Utah and I could honestly eat there every freaking day. On a random Thursday, the craving for Thai was strong and it just so happened I had all the items on hand to make an easy version of chicken peanut satay. It. Was. DELICIOUS. I really didn’t even want to share but of course I did, because I’m nice like that. Hopefully you will enjoy this easy version of chicken peanut satay
1 Package Rice Noodles
1 Jar Peanut Satay Sauce
1 – 2 Tbsp. EVOO
1 – 2 Cups Cubed & Cooked Chicken
**Add in veggies of your choice to make this dish extra amazing
**Add a touch of soy sauce to add some salt (I love soy sauce)
1. Cook rice noodles according to package, strain, and set aside
2. Cube & season chicken with salt and pepper
3. In a large skillet or wok heat EVOO on medium heat. Add chicken and cook until no longer pink
4. Stir in peanut satay sauce TIP: I suggest adding in the sauce slowly and then doing a quick taste test to ensure the peanut sauce isn’t too overpowering. Continue to add sauce to your liking.
5. Add rice noodles to skillet and stir with tongs until sauce has coated all the noodles
**If you are adding veggies, add them in before the noodles. I used “broccoli crack” in mine. You can find the recipe for that here
**If you using soy sauce, top off individual serving with a touch of soy sauce to give it a salty bite
I was sick of steaming broccoli for a side dish and turned to Google to see if roasting broccoli was a thing. It is and its amazing.
2 Heads of Broccoli cut into florets
2 tbsp EVOO
1 tsp Crushed Red Pepper (give or take depending on spice level you prefer)
1 tsp dried garlic (or 2 cloves fresh garlic)
Dash of salt & pepper to taste
1. Preheat oven to 400 degrees
2. Spread broccoli on a rimmed baking sheet and drizzle EVOO on top
3. Sprinkle crushed red, garlic, salt and pepper on top of broccoli
4. Use your hands to mix up all the ingredients
5. Bake for about 15 minutes or broccoli edges are brown
EASIEST. CHEESECAKE. EVER! Plus, it’s September and I’m slightly obsessed with pumpkin spice everything. Hope you enjoy this cheesecake as much as I did!
2 9 Inch Graham Cracker (I used Target’s premade crust to save time)
3 8oz Packages Cream Cheese – Softened
1 14oz Can Sweetened Condensed Milk
1 15oz Can Pumpkin
3 Large Eggs
1.5 Tsp Pumpkin Pie Spice
1 Tsp Vanilla Extract
**OPTIONAL: Whipped Cream Topping
1. Preheat oven to 300 degrees
2. In large bowl, using a mixer, beat cream cheese until light and fluffy. Then beat in milk until smooth. Add pumpkin, eggs, vanilla, and spice until combined completely.
3. Pour cheesecake mixture into crusts evenly
4. Bake 1 hour
5. Let completely cool (about 1 hour or so)
6. Refrigerate, covered, over night for best taste
Add some cool whip on top for an amazing treat!
Growing up, my mom would make pork chops with cinnamon apple sauce as a side. It’s a staple in my household now. As I was thinking of making some boneless pork chops, I realized I didn’t have any applesauce but I did have a few raw apples that I needed to use. Here is one of the most delish and easy baked pork chop recipes I’ve ever made! Even the left overs were amazing. Plus, the baked apples make your home smell amazing.
TIP: Below are the exact measurements I used but next time I will def make more of the drizzle as well as use 3 large apples because YUM!
4 Boneless Pork Chops
2 Medium Sized Apples – Peeled and Sliced
1/2 Stick of Butter
4 Tblsp Brown Sugar
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
Salt & Pepper
1. Preheat oven to 350 degrees
2. Spray baking pan with non stick spray
3. Lay sliced apples on bottom of baking sheet, sprinkle with cinnamon for extra flavor
3. Sprinkle pork chops with salt and pepper
4. Lay pork chops on top of apples
5. In a sauce pan on medium heat, add butter, brown sugar, cinnamon, and nutmeg. Stir continually until the consistency is smooth.
6. Drizzle sauce over top of pork chops and apples.
7. Bake uncovered for 40 minutes.
College Game Day was this past weekend and my husband made a HUGE amount of smoked pork. We always have a bunch of left overs and we never seem to use it all. I didn’t want to see it go to waste this year, so I got creative and made something I’d never made before; baked pulled pork taquitos. As always, these were easy to make, inexpensive, and the heat level is easy to control. Also, I’m sure you could substitute pork with chicken for a healthier option.
FYI: the pictures are pretty lame. At 9 months pregnant, I had no self control and dug in before I could style a good picture. 🙂
**I totally eye balled the ingredients but here is an estimate on portions. This made exactly 16 medium flour taquitos.**
3 Cups Pulled Pork
1 Package Medium Flour Tortillas (20 Pack)
6oz Cream Cheese (Room Temperature)
1/2 Bottle of Green Salsa Verde (Medium Heat)
Juice from 1 Lime
1 1/2 Cups Mexican Mix Cheese
1. Pre-heat oven to 425 Degrees
2. Spray baking sheet with non stick spray
3. Mix pork, cream cheese, salsa, juice, and cheese together in a bowl
4. Place mixture at one end of tortilla and roll up – Place tortilla in baking sheet seam down
5. Spray top of taquiots with non stick spray and sprinkle with salt
6. Bake taquiots for about 15 -20 minutes – these brown up really quickly so keep an eye on them
**These are super tasty by themselves or with a dipping sauce of red salsa and/or sour cream
1. Let taquitos completely cool
2. Wrap individually in wax paper and place in freezer gallon sized bag
3. When you are ready to eat, remove the amount of taquitos you prefer and either microwave or re-heat in oven