Sunday Night Supper-V.2-Part 1

So, decided it was time for some Thai food, and to bring some spice to our Sunday supper. So I created a Thai menu of Thai Peanut Chicken (slow cooker)-may seem strange to mix salsa and peanut butter, but it's sooo good, Pad Thai noodles and a not-so-Thai dessert of Norwegian Riskrim (rice pudding)--that is in the next entry. So incredibly good, and not overly spicy. "Thai" it, you'll like it! Yep, it's corny...

Thai Peanut Chicken
8 chicken thighs, skin removed
3/4 cup hot salsa (you can use mild or medium)
1/4 cup peanut butter
2 Tbsp. lime juice
1 Tbsp. soy sauce or fish sauce
1 tsp. grated fresh ginger (can use dried)
1/4 cup chopped peanuts
2 Tbsp. chopped fresh cilantro

Place chicken in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

Cover and cook on low setting for 8 to 9 hours, until chicken is cooked through. Remove chicken from cooker, using slotted spoon; place on platter.

Remove fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

Makes 4 servings.


Pad Thai Noodles (from Eat, Shrink and Be Merry)
3 Tbsp. each lime juice and Asian fish sauce (be sure to use the fish sauce--it makes it so good)
4 Tbsp. sweet chili garlic sauce
1 Tbsp. each grated ginger and soy sauce
1 tsp. seasame oil
8 oz. rice stick noodles (superstore has good Thai ones)
2 tsp. vegetable oil
1/2 cup very thinly sliced onions (white or red)
2 tsp. minced garlic
1 medium red bell pepper, seeded and thinly sliced
2 cups bean sprouts
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1/4 cup dry roasted peanuts

Whisk together lime juice, fish sauce, chili sauce, ginger, soy sauce, and sesame oil. Set aside.

Place rice noodles in a large bowl and pour boiling water over top. Let soak 7 minutes. Drain.

While noodles are soaking, heat oil in a large non-stick wok or pan. Add onions and garlic. Cook and stir over medium-high heat until onions are tender, about 2 minutes. Add red pepper and cook 2 more minutes, stirring often. Add reserved sauce, noodles, bean sprouts, green onions and cilantro. Toss and cook until mixture is hot, about 1 minute. Add peanuts and toss again. Serve immediately.

Makes 6 servings. Note: You can add shrimp and/or tofu.

Sunday Night Supper-V.1

Time to get caught up. Here is the first official version of Sunday night supper. It turned out fantastic. I served it with mashed taters, carrots and peas. So tasty, and the leftovers are awesome for beef dips or hot beef sammies.

Caramelized Onion Pot Roast

4 lb. Beef boneless chuck roast (can use other cuts)

1 Tbsp. Vegetable oil

1 tsp. Salt

½ tsp. Pepper

6 medium onions, sliced

1 ½ cups beef broth

¾ cup beer (Guiness works well)

2 Tbsp. Packed brown sugar

3 Tbsp. Dijon mustard

2 Tbsp. Cider vinegar

2-4 Tbsp.flour

Trim excess fat from beef. Heat oil in 10-inch skillet over medium high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.

Place onions in 3 ½ to 6 quart slow cooker. Place beef on onions.

Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting for 8 to 10 hours, or until beef is tender. (You can put it on high for 2-3 hours, then to low)

Remove beef and onions from cooker. Cut beef into slices. Keep warm. Strain sauce into saucepan, over medium heat. Mix flour and water, and slowly add to sauce to thicken. Serve with beef.

Makes 12 servings.

More To Come

Don't despair, there are more fabulous food finds, recipes, and raves coming soon. Things are hectic lately, but will be back on Sunday to start a new series of entries. Get excited! Jump up and down! Sunday night suppers are making a comeback! I started these up last Sunday night, making Pot Roast with Caramelized Onions, Smashed Taters, Veggies, and Popovers! So yummy! Will post the recipes after Sunday's entry. See ya soon and happy eating!