Sunday, September 18, 2011

Thai Night +a yummy recipe.

Last night we got together with some of our most favorite friends for  Recipe Club. The Greene's hosted and did not disappoint.  The theme: Thai food.  It was DEE-LISH! Didn't Tiff set the tables so clever-ishly cute?  Notice the lucky bamboo plants?  Not only did they serve as centerpieces...but ALSO party favors!  Yes, we each got to take one home.  How lucky were WE?

Tiff made a Peanut-Ginger Chicken with California Salsa {recipe to follow} all served over a yummy brown rice.

The salsa was super yummy.  It calls for mangoes but since I am deathly allergic to those...Tiff made a special batch just for me and substituted PEACHES!  Mmmmm.

The peanut-ginger sauce was hands down my FAVORITE!

As for the sides....we had roasted asparagus and I brought a spinach salad.

This salad is SUPER easy.  I used:  bag of romaine lettuce, bag of spinach, 1 can of mandarin oranges, cooked and crumbled bacon, craisins, chopped cucumbers and sliced red onion.  I usually make a dressing to go with it but ran out of time.  Don't goes GREAT with the bottled version of: poppyseed, raspberry vinagrette OR Ranch.

I know, I know...I brag all the time...but seriously...we have the BEST friends in the world!

The hostess with the Mostess and Molly.

Brooke. Me.  Bec.

Molly.  Oh Molly! So sad that you and Jimmy have to move.  For now, I will continue to pretend that it just isn't happening.

So here's the deal.  You must try this recipe.  You can thank me {well..Tiffany really since it's hers!} later because it is YUM-MY!

Peanut-Ginger Chicken with California Salsa

1 c hot water
1 c peanut butter
1 c brown sugar
1/2 c soy sauce
4 Tbs canola oil
4 Tbs vinegar
8 cloves garlic, minced
4 tsp grated ginger
1/2 tsp ground red pepper

In a small mixing bowl, gradually stir hot water into peanut butter {the mixture will stiffen at first}. Stir in the remaining ingredients.  Place 6-8 chicken breasts in ziplock type bag with about 1/3 marinade.  Store the remaining 2/3 of marinade in tupperware {you'll be using it as your 'peanut sauce' to serve over the chicken cooked}. Refrigerate your chicken for several hours or overnight.

California Salsa:

2 c diced mango {or in my case....peaches}
2 c chopped, seeded cucumber
2 green onion, thinly sliced
4 Tbs snipped parsley
4 Tbs snipped cilantro
4 Tbs sugar
1 Tbs canola oil
2 Tbs vinegar

Make salsa 1 to 2 hours prior to dinner.  Mix all ingredients; cover and refrigerate.  

Grill chicken.  Serve your chicken with steamed rice, peanut sauce and California salsa.  

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