Category Archives: Main Dish

Chicken Skewers with Peanut Butter

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Chicken Skewers with Peanut Butter

Course: Main Course
Keyword: Chicken, Peanut Butter
Servings: 4

Ingredients

  • 1/2 cup peanut butter creamy
  • 1/2 cup water
  • 1/4 cup soy sauce
  • 4 clove garlic minced
  • 3 TBL lemon juice
  • 2 TBL brown sugar
  • 1/4 tsp red pepper flakes
  • 4 chicken breasts boneless, skinless

Instructions

  • In a saucepan, combine the first eight ingredients; cook and stir over medium-high heat for 5 minutes or until smooth. Reserve half of the sauce.
  • Slice chicken lengthwise into 1 inch strips; thread onto skwers (if using bamboo skewers, soak them in water for at least 20 minutes). Grill, uncovered, over medium-hot coals for 2 minutes; turn and brush with peanut butter sauce. Continue turning and basting for 4-6 minutes or until juices run clear.
  • Serve with reserved sauce.

Notes

First made Oct 2011 and again in Aug 2013. Excellent both times.

Flank Steak

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This recipe is one that has been in the family since the early 1990’s. We got it from the Kraft Olympic Training Table Cookbook (1992) which has long since been given to Goodwill. We still love the recipe.

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Flank Steak

Recipe courtesy Kraft Olympic Training Table Cookbook (1992)
Course: Main Course
Cuisine: American
Servings: 6

Ingredients

  • 1 1/3 cup Catalina dressing Kraft brand
  • 4 TBL lime juice
  • 2 TBL honey
  • 1 TBL lime peel grated
  • 2 clove garlic minced
  • 2 pound beef flank steak

Instructions

  • Mix dressing, juice, honey, peel, and garlic. Pour over steak and completely coat the meat. Cover and refrigerate for 8-12 hours, turning occasionally. Cook on grill on high heat for 5 minutes per side (for medium rare) using the leftover marinade as a baste. Allow meat to rest 5-10 minutes before cutting. Cut across the grain in thin (1/4 inch) slices.