Tag Archives: peanut butter

Potatoes Stuffed with Rotisserie Chicken in a Peanut Sauce

There has been a chill in the air all weekend which makes me crave comfort food. Stuffed potatoes takes me back to my childhood, but I have put a modern, and more healthy, twist on traditional baked potatoes.

I have always loved chicken with Asian chicken sauce. Until a trip to Indonesia, I made it Thai style with coconut milk, but an Indonesian woman taught me this recipe which I now use because it’s so easy and has minimal ingredients.

These serve as a main course and are inspired by chicken satay. This recipe is so easy! While the potatoes cook in the microwave, you can assemble everything else, including the sauce.  Then add a few condiments to adorn your dish and you are done.

 

Potatoes Stuffed with Rotisserie Chicken in a Peanut Sauce

Makes 4 modest portions or 2 large portions

2 large cooked Russet potatoes

2 rotisserie chicken breasts, shredded

Peanut Sauce (see recipe below)

2/3 cup shredded carrots

3 green onions

1 small cucumber, chopped

chopped cilantro to garnish

Peanut sauce:

½ cup boiling water

1/3 cup smooth peanut butter

1 tablespoon brown sugar

1 teaspoon Tamari soy sauce

¼ teaspoon ginger paste

½ teaspoon lime juice

Note: This can serve as many as four if you use half a potato per person. We eat smaller dinners, so this is ample for my family, but some families may want a whole potato per person, in which case this will only serve two.

To microwave a regular potato, simply wash it, pierce it many times with a fork and then microwave for 4 minutes. Turn it over with tongs and cook another 3 minutes, until it’s super tender.

Pull breasts off chicken, shred with your hands and set aside.

To make the sauce, combine boiling water, peanut butter, brown sugar, soy sauce, ginger paste and lime juice. Stir until well combined and smooth.

Pour half of the sauce over the chicken and stir to coat. Set it aside and slice the green onions, chop the cilantro and cucumber.

Slice the potatoes in half and place one half on each plate. Add salt and pepper. Take a fork and smash the inside and add 1 teaspoon peanut sauce to each potato. Next, top with shredded chicken, carrots, cilantro, onion and cucumber. Drizzle with remaining peanut sauce and serve.

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Give Me S’more Love

S’mores are gooey goodness.

While many people consider them a summer ritual, for me it’s fall fare. I am far more likely to sit around a campfire when the temperatures cool off than I am on a hot summer night.

There is something so simple and special about a toasted marshmallow sandwiched between two graham crackers with chocolate. I love it. When I was a kid, I made basic S’mores but today I get creative with this treat. There are different flavored marshmallows on the market, a variety of graham crackers to choose from, different chocolates (I’m partial to dark chocolate), and my imagination.

If you’re only familiar with a traditional S’more, try a few of these ideas:

Use a cinnamon graham cracker topped with apple butter or pumpkin butter instead of chocolate and then add the toasted marshmallow.

Use pumpkin flavored marshmallows in the fall and pair it with white chocolate.

Create a S’more ice cream sandwich with a little vanilla ice cream, toasted marshmallow and a big drizzle of fudge sauce and caramel sauce. This is lovely! Eat it like a sandwich or use the graham crackers as a spoon.

Use Ritz crackers instead of graham crackers for a salty kick. A little date jam or spread is great with the salt.

A thin slice of brie at room temperature with the chocolate and toasted marshmallow is excellent.

Use a chocolate graham cracker, dark chocolate and add a slice of strawberry on your S’more sandwich.

After you toast your marshmallow, roll it in shredded coconut and drizzle dark Hershey’s syrup on instead of using a square of chocolate.

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One of my favorite S’mores is Peanut Butter Banana because the peanut butter cuts the sweetness and adds richness, and I love bananas and chocolate.   Add a slice of candied bacon and call it “The Elvis.”

Use a variety of nut spreads on the graham cracker like almond or cashew; or skip the chocolate and use Nutella instead.

As you can see, there are so many combinations.

Aside from good old-fashioned S’mores, I wanted to share a few other S’more themed recipes like my  Easy S’more Bars. The name says it all. I start with a box of cake mix, mix it with eggs and butter and then spread it in a pan. I top that with chocolate and marshmallows and bake it. That’s easy!

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You can serve this dish warm or room temperature, see my notes in the instructions.

And finally, The S’mores Fondue is so decadent, quick, and perfect for a party. If you don’t have a flame to toast your marshmallows but still want the spirit of that dessert, this is the recipe for you. The fondue takes less than 10 minutes to make (it has only two ingredients) and then you dip graham crackers and marshmallows in the melted chocolate and it’s heavenly. If you don’t have a fire pit, live in an apartment or just don’t want to deal with fire, this is a great option.

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I hope this gets you out of your S’mores comfort zone and you enjoy these recipes.

Peanut Butter Banana S’mores

10 graham crackers

5 tablespoons smooth peanut butter

10 thin slices of banana

5 large marshmallows

5 large pieces of dark chocolate (or your favorite chocolate)

Spread the peanut butter on only one side of the graham crackers and then top each with two slices of banana.  Set aside.

Toast your marshmallows to desired doneness and then sandwich one on a graham cracker. Add chocolate and close it to make a sandwich. Eat and enjoy. It’s messy so have a napkin handy.

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Easy S’more Bars

Serves 12-16

1 yellow cake mix

1 stick unsalted butter, melted

2 large eggs, beaten

2 cups chocolate chips

2 1/2 cups mini marshmallows

Preheat oven to 350 degrees.

Pour the cake mix into a medium bowl.  Melt the butter in the microwave and the pour it into the bowl. Add the beaten eggs and stir until combined. Coat a 13×9 inch pan with cooking spray. Spread the mixture in the pan using your hands to spread it out and press it down. Try to make it as even as possible. Sprinkle the chocolate chips and mini marshmallows over the top and bake it for 30 minutes. Cool completely before slicing.

Note: This dish is incredible warm out of the oven but it doesn’t slice well. If you are serving family and don’t care how it looks, you can serve it warm while the chips are melted, just know it will fall apart. It’s amazing with a scoop of vanilla ice cream when it’s warm though.

For proper bars, you must cool the dessert completely before slicing.

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S’mores Fondue

Serves 10

½ pint of heavy whipping cream

2 cups semi-sweet chocolate chips

1 bag or large marshmallows

1 box of Graham crackers

Sticks to skewer the marshmallows

This dish comes together quickly so you want everything ready for serving. It takes about 7 minutes total and then it’s ready to serve. I have fondue equipment, but if you don’t you can use forks to skewer the marshmallows or even wooden skewers.

Pour the heavy whipping cream in a medium pot and turn the heat to medium. When the cream just starts to form bubbles around the edges, stir in the chocolate chips.  Stir until the chocolate has melted and it is smooth. It will look and smell incredible. Immediately transfer it to a serving bowl. Surround the dish with marshmallows and graham crackers and serve.

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Lettuce Wraps with Sweet Peanut Sauce

Looking for something easy, light and refreshing in this summer heat?

Well, try my lettuce wraps. They are SO EASY and healthy.

They are versatile, too. You can add any vegetable you’d like. I have swapped soba noodles for rice noodles; added snow peas in my wraps; and love to add shiitake mushrooms!!! A little mint is nice, too. Thinly sliced daikon is great in these.

The more veggies, the merrier. The peanut sauce comes together in minutes. It doesn’t have any ginger, but you can add some if you ‘d like.I’d suggest starting with 1/8 teaspoon and going from there because ginger is potent.

There’s hardly any cooking in this recipe, so it’s perfect for people who don’t want to spend much time in the kitchen.

I hope you enjoy these.

Lettuce Wraps with Sweet Peanut Sauce

Serves 2

2 rotisserie chicken breasts, sliced

8-10 Bibb or Butter lettuce leaves, washed and dried

Two handfuls of fresh cilantro

½ cup shredded carrots

1 ounces of rice noodles

Sesame oil or your favorite Asian dressing

1 cucumber, sliced thin

1 green onion, sliced thin

Sliced bell pepper (optional)

Peanut Butter Sauce

¼ cup creamy peanut butter

½ cup boiling water

1 tablespoon brown sugar (do not make this heaping or it will be too sweet)

1 teaspoon fresh lime juice

1 teaspoon soy sauce

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First: cook your rice noodles according to package directions. They cook fast, usually in about 3 minutes. When they are done, drizzle with sesame oil or your favorite Asian salad dressing like Sesame Ginger. Rice noodles are fairly flavorless and this will add some depth of flavor and prevent them from sticking together.  If you want then to cool quickly, place in a metal bowl and pop it in the fridge.

Slice all the vegetables and place on a large platter or divide them between two plates.

Remove the skin from the chicken and place on a plate.

Make your peanut sauce.

For the sauce: Stir all ingredients together until they are combined. The water must be very hot to dissolve the peanut butter.

You can also make this on a stovetop in a small pot, but then it needs to cool before serving because the peanut butter will separate and become too thin while piping hot.

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Then make your own wraps by placing desired toppings in the lettuce leaves and then either topping it with peanut sauce or dipping in peanut sauce.

Sprinkle with sliced green onion and eat.