Peanut Chicken Satay

Sometimes things are born out of necessity, this recipe is one of them. I have adapted to late nights as work, slow cookers and pre prep meals have become my friends at least one day a week. This falls into the later category.

1 cup coconut milk
2 cloves garlic, minced
1 tbs curry curry powder
1/2 tsp salt
1 tsp sugar
2 boneless skinless chicken breasts, cut into strips

Soaked bamboo skewers


Combine the first five ingredients in a bowl or Ziploc bag. Add chicken, making sure it's well covered. Refrigerate at least six hours, up to a day.

Pre heat barbecue or grill to medium high heat.
Skewer chicken and cook until well done, about five minutes on each side

        

Sick Weekend

Happy New Years Lovely People

Layered Cherry 'Pie'

I was skeptical when my boyfriend handed me this recipe and told me to make it, but apparently he had many fond memories of a family friend making it when he was younger (and by fond memories he said he remembered it being really really good) so I said yes. Plus we had a Christmas party to go to where I said I'd bring dessert and this looked easy.

It was a hit, which he mentioned more than once afterwards.

But apparently I make it 'wrong' he's used to having everything folded together instead of layered so if you're really feeling lazy that's always another option. I doubled the recipe to fit my throw away pan but here's the original version for you.

1 cup gluten free graham cracker crumbs
1/3 cup melted butter
1/4 cup brown sugar
1 cup whipping cream
2 tablespoons sugar
20-30 small marshmallows
1 can cherry pie filling
chocolate for shaving

Combine graham crackers, butter and brown sugar. Press into 8x8 pan.
Bake at 350 degrees F for ten minutes and allow to cool to room temp.

Whip cream and sugar until peaks form, fold in marshmallows.
Spread half of whipped cream mixture over crust. Follow with cherry pie filling and top with remaining whipped cream. Shave chocolate over everything to make it look pretty.

Store in the fridge until serving.