Thursday, June 30, 2011

Recipe of the week: Spicy Peanut Sauce

I've been making this sauce for a long time....the first time I made it was over spring break my junior year of high school in Park City, Utah (my dad and I were there skiing for the week). You can use this on stir fries, marinate chicken in it or use as a base for Pad Thai. I usually use unfiltered apple juice in the jar, this time I juiced an apple. For those who have an allergy to peanuts you can use almond butter or any nut butter. I used raw peanut butter that I made myself and Mother's Market but you can use any kind you like. Let me know what you think. A Votre Sante!


3/4 to 1 cup of apple juice
1/4 cup peanut butter, crunchy or creamy
1/2 to 1 tsp cayenne pepper (to taste)
salt to taste

Pour the apple juice in a sauce pan, add the peanut butter and stir until smooth, add pepper and salt. Serve while warm over vegetables or refrigerate and use as a marinade or dipping sauce. Enjoy.

Tuesday, June 14, 2011

Recipe of the week: Chinese Chicken Salad

I think I've tried every Chinese chicken salad out there and I like my homemade version the best. It's super easy especially if you use bagged salad or coleslaw mix, prepared dressing and left over chicken. If I don't have time to make my own dressing I usually use Newman's Sesame Ginger dressing or Trader Joe's sesame soy ginger dressing. The great thing about this recipe is you can double it or triple it depending on how much you want to make, it's a great recipe for parties or bar-be-ques. I don't usually add wontons or dried Asian noodles, but you can if you want. As always if you try it let me know what you think. A Votre Sante!



3 cups of sliced or shredded chicken breast
1 head of romaine lettuce cut or torn into pieces
3 cups of shredded cabbage or a bag of coleslaw mix, no dressing
1 can of mandarin oranges, drained
1/2 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
cilantro leaves, to taste I usually use about 6 sprigs
sliced green onions to taste, I use about 3 full onions
Sesame ginger dressing to taste
Dried Asian noodles or wontons if desired

Toss everything into a large bowl and enjoy!

Tuesday, June 7, 2011

Happy Birthday, Christian!

This morning at 12:24 am my son turned 15. He was 9lbs 6oz and 19 1/2 inches long, two weeks ago at his physical he was 180 lbs 5'9" and wears a size 12 shoe! Big difference. It's hard to believe it's been 15 years since I first held him. It goes by very fast.

I'm the first to admit that raising a child takes a village. I feel like this is doubly true for me trying to raise a boy. I don't have any brothers and wasn't really around many boys growing up so having a son and being introduced to the world of boys was like another planet for me. I am very grateful for the people that have come alongside us in raising Christian. Teachers, coaches, pastors and youth leaders, thank you.

I've always thought you can tell a lot about a person by how they treat children and pets. Christian has probably rescued 6 dogs and little kids love him. He has a heart of gold, he's smart, athletic, kind, loves God and loves his family and friends. I've been honored these last 15 years to be his mom. Happy Birthday, son...I love you.

Wednesday, June 1, 2011

Recipe of the week: Asparagus Artichoke Salad

I saw a recipe similar to this over the weekend and decided I wanted to try it, of course with my own twist. I roasted the asparagus with a little olive oil, salt, pepper and garlic powder. This is really easy to throw together. You could add some grated Parmesan cheese if you like or even a little feta would be good (I didn't have either, there's always next time!) Let me know what you think. A Votre Sante!



1 lb of asparagus, trimmed
1 cup cherry or grape tomatoes, halved
butter lettuce, one head torn or a bag
1 can artichoke hearts in water, quartered
kosher salt
pepper
juice of 1 lemon (about 2 tbsp)
1 tbsp of olive oil

While the asparagus is cooking (about 6 minutes in the broiler or on the grill) put the lettuce, tomatoes and artichoke hearts in a large bowl. Once the asparagus is cooked you want to cut it into bite sized pieces and add to the rest of the salad. Add lemon juice, olive oil, salt and pepper (as much or as little as you like) and toss. Serve immediately. Enjoy!