Monthly Archives: March 2014

Peanut Chicken with Soba Noodles

The best part about this peanut chicken recipe from Cooking Light is that you can control the amount of heat that goes into the peanut sauce. I love the flavor of peanut sauce, but it can sometimes get a little spicy even for me, let alone my three year old. If spice isn’t an issue for you, you can always use store-bought peanut sauce to save a bit of time.

The cucumber soba noodles are a fantastic, light side to go along with the chicken, though I have to admit that I preferred the soba noodles I made a while back to these—still, these were tasty, just a bit less flavorful.

Peanut Chicken Soba Noodles

Peanut Chicken with Soba Noodles

7 oz uncooked soba noodles
3 tbsp rice vinegar, divided
2 tbsp dark sesame oil
2 tbsp honey, divided
¼ tsp sugar
¼ cup thinly sliced green onions
1 medium cucumber, seeded and thinly sliced
2 tbsp lower-sodium soy sauce, divided
1 tbsp minced peeled fresh ginger
1 tbsp peanut oil
1 lb skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
Cooking spray
¼ cup creamy peanut butter
2 tbsp water
2 tsp sambal oelek (ground fresh chile paste) or chile garlic paste
Chopped fresh cilantro

1. Cook noodles according to package directions, omitting salt and fat; drain and rinse with cold water. Drain. Combine 2 tbsp vinegar, sesame oil, 1 tbsp honey, and sugar in a large bowl, stirring with a whisk. Add the noodles, onions, and cucumber; toss to combine.

2. Combine remaining 1 tbsp honey, 1 tbsp soy sauce, ginger, and peanut oil in a medium bowl, stirring with a whisk. Add chicken to bowl; toss to coat. Thread chicken evenly onto 4 (10-inch) skewers.

3. Heat a grill pan over medium-high heat. Coat with cooking spray. Add kebabs to pan; cook 12 minutes or until done, turning to brown all sides.

4. Combine remaining 1 tbsp vinegar, remaining 1 tbsp soy sauce, peanut butter, 2 tbsp water, and sambal oelek in a medium bowl, stirring with a whisk. Drizzle mixture over chicken. Garnish with cilantro. Serve with noodles.


Peanut Butter Banana Chocolate Cupcakes

A couple of weeks ago, we had lunch at Ray’s to the Third in Arlington and split a milkshake for dessert. The “Elvis” milkshake is a blend of banana, peanut butter, butterfingers and bacon (yes, bacon) … and it is AMAZING.

So in honor of my husband’s birthday today (Happy Birthday!!), I decided to try and recreate this ridiculously good combination in the form of a cupcake—though I did decide to leave off the bacon simply because I wasn’t up for making my own candied bacon this weekend.

But seriously, if you’re in Northern Virginia and happen to be near Ray’s to the Third, you need to try that milkshake.

Peanut Butter Banana Chocolate Cupcakes

Peanut Butter Banana Chocolate Cupcakes

1 box yellow cake mix
3 eggs
3 ripe bananas
1 cup water
1/3 cup applesauce (I use this in place of oil)
5 oz peanut butter chips
1 tbsp flour
Chocolate Frosting (store-bought works too)
1 Butterfingers candy bar, crushed

 

1. Preheat oven to 350° and line 24 cupcake cups with silicone or paper liners.

2. In a large mixing bowl, mash the bananas until smooth. Add cake mix, eggs, water and applesauce and mix on medium speed for 2 minutes.

3. In a separate bowl, add peanut butter chips and flour. Toss to coat the chips and then discard the excess flour.

4. Slowly fold in the peanut butter chips to the cake batter, mixing well.

5. Fill liners ¾ of the way with cake batter and bake for 19-23 minutes.

6. Allow to cool completely before frosting and topping with a sprinkle of Butterfingers.


Hearty Beef Stew

I am always looking for ways to make recipes easier, faster, and more weeknight-doable. I won’t say that I never make complicated or time consuming recipes, but it’s just not realistic for me to do it on a regular basis and especially not in the 30 minutes I am allotted during the week to get dinner on the table.

So I decided to take this multi-step recipe for Hearty Beef Stew from Cooking Light and just toss everything in the Crock Pot, crank it up, and cross my fingers that I’d end up with something edible. Could the beef have been a bit more tender had I followed the actual recipe? Yeah, probably. But considering how quickly I was able to throw this together in the morning, not bad … not bad at all. The fact that all I had to do when I got home was toast some bread and ladle the stew into bowls certainly didn’t hurt either. So it’s up to you. Follow the recipe at the link above or follow my shortcut and just wing it. You pretty much can’t lose either way.

Beef Stew

Hearty Beef Stew

16 oz boneless beef chuck
½ tsp salt
½ tsp black pepper
1 large onion, sliced
1 ½ cups baby carrots
6 oz sliced mushrooms (about 2 cups)
2 lbs new potatoes
3 thyme sprigs
2 tbsp tomato paste
4 tsp minced garlic
1 ½ cup Guinness beer
4 cups unsalted beef stock
2 tbsp all-purpose flour
2 tsp low sodium soy sauce

Place all ingredients in a large Crock Pot and stir well. Cook on low for 10-12 hours or on high for 6-8 hours.


Chocolate Peanut Butter Banana Bites

I recently made these frozen Chocolate Peanut Butter Banana Bites from Fabulessly Frugal. I liked the idea that they were a two-bite, healthier dessert option that I could easily store in the freezer. So one Saturday, I lined a cookie sheet with parchment paper and went to work. Once the little bites were frozen, I popped them off the sheet and put them in a freezer bag for easy storage.

While I don’t think my husband was a huge fan, both my three year old and I loved them! I do recommend letting them sit out for a few minutes before eating them so they thaw just a bit. That way, they’re soft and creamy, just like banana ice cream.

Chocolate Peanut Butter Banana Bites

3 large bananas
½ cup chocolate chips (either semi-sweet or milk chocolate)
½ cup creamy peanut butter
Toppings (optional- peanuts, coconut, etc.)

1. Line a cookie sheet with a sheet of parchment or wax paper.

2. Cut up the bananas into ½-inch pieces. Each banana should give you around 6-8 pieces.

3. Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth.

4. Dip the banana pieces in the chocolate-peanut butter mixture, being sure to coat all sides.

5. Place them evenly on the parchment or wax paper.

6. Top with toppings if desired.

7. Transfer to the freezer for about an hour until hardened. Once frozen, you can store them in a freezer bag or an air-tight container.