Thursday, March 26, 2015

spicy peanut chicken

The Hubby LOVES peanuts and peanut butter (as in we go through a jar of peanut butter a week).  When we first moved in together, he thought that having peanut butter in anything savory was just bizarre.  Peanuts were for eating alone, and peanut butter was best in a sandwich or fudge.

How times have changed because he loved this dish so much, he didn't leave any for me to take for lunch the next day (I adored this too by the way).  I am still amazed by the change in his tastes over the last few years, and I am so proud of him!

spicy peanut chicken
 {add more chili flakes for more spice!}

spicy peanut chicken
adapted from

makes 6 servings

1 large onion, sliced about 1/4 inch thick
1 1/2 cups sliced carrot (3 medium)
2 peppers, sliced about 1/4 inch thick
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3 tablespoons creamy peanut butter
1 lime, zested and juiced
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
4 garlic, minced
1 can unsweetened coconut milk
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cup frozen peas
Hot cooked rice
Chopped peanuts and cilantro (optional for garnish)
  1. Mix everything but the peas, rice, peanuts, and cilantro together in a crock-pot.
  2.  Cook on low for 6-8 hours or until chicken is cooked through.
  3. Add peas about 30 minutes before serving.
  4. Serve over rice and topped with peanuts and/or cilantro.
Have you tried peanuts in a savory dish like the one above?  Did you like it?  If you did, you should check out the another recipe with peanut-lime sauce!

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Wednesday, March 25, 2015

seared pork chops with spiced tomato sauce

I'm a sucker for an easy weeknight meal, and many other things in life, but definitely an easy weeknight meal!  (Kinda a wordless Wednesday--sorry guys!)

seared pork chops with spiced tomato sauce
 {seared pork chops with spiced tomato sauce}

seared pork chops with spiced tomato sauce
 {with Parmesan cheese}

seared pork chops with spiced tomato sauce

makes 4 servings

4 ounces uncooked whole-wheat spaghetti
2 tablespoons olive oil, divided
4 (6-ounce) bone-in center-cut loin pork chops (about 1/2 inch thick)
1 cup vertically sliced sweet onion
1 cup sliced fennel bulb
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 cup dry white wine
1 tablespoons chopped dried oregano
2-14 oz can diced fire-roasted tomatoes
1 ounce grated Parmesan cheese
  1. Cook pasta according to package directions, omitting salt and fat. Drain.
  2. While pasta cooks, heat a large stainless steel skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. 
  3. Sprinkle pork with salt and pepper. 
  4. Add pork to pan; cook 2 minutes on each side or until browned. Remove pork from pan. 
  5. Reduce heat to medium-high. Add remaining 1 tablespoon oil to pan; swirl to coat. Add onion and fennel; saute 3 minutes or just until vegetables begin to brown. 
  6. Add curry powder and coriander; cook 30 seconds, stirring constantly. 
  7. Add wine; cook 30 seconds. 
  8. Stir in oregano and tomatoes; bring to a simmer. 
  9. Cook 5 minutes or until liquid is slightly reduced. Return pork to pan; nestle in tomato sauce. 
  10. Cook 10 minutes or until done. 
  11. Remove as much sauce as you can, and toss with pasta. 
  12. Sprinkle with Parmesan and serve.
The Hubby and I literally fought over these leftovers.  We each took one lunch, but it was a fight to make sure we each had the same amount of sauce and pasta. Do you have any favorite quick weeknight meals?

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