Week begining Monday 8th Novemeber
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Sooooooooooo jealous becci...........as we go into our cold weather. But............ENJOY!!!
At this point it looks like my dinner will be leftovers.
At this point it looks like my dinner will be leftovers.
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Becci, love watching your menu change to warmer weather things just as we are really starting to get our colder weather. We'll be grilling today too, lol.
On the menu tonight is grilled marinated chicken breasts in garlicicious sauce, some kind of seasoned rice and yellow & green squash sauteed, seasoned & topped with some fresh Parmesan cheese. Yum!
On the menu tonight is grilled marinated chicken breasts in garlicicious sauce, some kind of seasoned rice and yellow & green squash sauteed, seasoned & topped with some fresh Parmesan cheese. Yum!
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We're having a Pad Thai....but it's really more like a Thai inspired stir-fry. As long as I don't have to go out and buy lots of strange ingredients I may never use again...I'm game 
I'm using chicken instead of shrimp, per BF's request.
Here's the recipe in case anyone's curious:
Shrimp Pad Thai
serves 4
8 oz cooked spaghetti
1/4 cup teriyaki sauce
2 tablespoons hot water
3 tablespoons creamy peanut butter
1/4 teaspoon hot chile sauce (I used Frank's)
2 tablespoons sesame oil
1 clove garlic, minced
1 pound shrimp, peeled and deveined
3 cups snow peas
1 cup red pepper, sliced thin
1/2 cup cilantro, chopped
1/4 cup peanuts or cashews, chopped (optional)
4 lime wedges
Cook pasta according to package directions.
In a small bowl combine teriyaki sauce, hot water, peanut butter, and hot sauce. Stir well with a whisk to combine.
Heat sesame oil in a large non-stick skillet over medium high heat. Add red pepper to pan and cook 2 minutes. Add garlic to pan and cook 1 minute. Add shrimp and cook two more minutes, stirring frequently. Stir in teriyaki mixture and cook 2 minutes, until thickened.
Add pasta and snow peas to pan and cook 2 minutes, stirring well to distribute sauce. Distribute onto plates and sprinkle with cilantro and nuts if using. Serve each plate with a lime wedge.
Recipe courtesy of Cooking Light, adapted by OurFamilyEats.com
I'm using chicken instead of shrimp, per BF's request.Here's the recipe in case anyone's curious:
Shrimp Pad Thai
serves 4
8 oz cooked spaghetti
1/4 cup teriyaki sauce
2 tablespoons hot water
3 tablespoons creamy peanut butter
1/4 teaspoon hot chile sauce (I used Frank's)
2 tablespoons sesame oil
1 clove garlic, minced
1 pound shrimp, peeled and deveined
3 cups snow peas
1 cup red pepper, sliced thin
1/2 cup cilantro, chopped
1/4 cup peanuts or cashews, chopped (optional)
4 lime wedges
Cook pasta according to package directions.
In a small bowl combine teriyaki sauce, hot water, peanut butter, and hot sauce. Stir well with a whisk to combine.
Heat sesame oil in a large non-stick skillet over medium high heat. Add red pepper to pan and cook 2 minutes. Add garlic to pan and cook 1 minute. Add shrimp and cook two more minutes, stirring frequently. Stir in teriyaki mixture and cook 2 minutes, until thickened.
Add pasta and snow peas to pan and cook 2 minutes, stirring well to distribute sauce. Distribute onto plates and sprinkle with cilantro and nuts if using. Serve each plate with a lime wedge.
Recipe courtesy of Cooking Light, adapted by OurFamilyEats.com
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Lol I feel the same when the seasons reverse. Was freezing here last winter (coldest in 20odd years or something) so I was very jealous of all your grilling
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It's FInd Your Own tonight. DH said he wants Chunky Sirloin soup and I'm going to fix a pork fritter sandwich.
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