Chicken, Plaintain and Peanut Stew (with or without Pretzel Dumplings)

Another summer, another box of mystery ingredients exchanged...it's time for another mystery box reveal!  This year, I received a box of ingredients selected by Matt from Nomageddon that contained a bottle of Sweet Baby Jesus Chocolate Peanut Butter Porter, a package of Boardwalk Craft Beer Pretzel Mix, and a container of Aurora Natural Plantain Chips. These were all amazing ingredients and I couldn't wait to combine them to make one delicious dish.

First of all, next to homemade plantain chips, these are the best I've ever tried. I had to make an effort not to just snack them all away. Loved the beer on its own, as well. I couldn't get the idea of a Caribbean-inspired stew of sorts that featured plantains and peanuts, but the pretzel mix threw me for a loop there, so while that was the inspiration behind my dish, my finished dish wasn't very Caribbean.

Whole Wheat Peanut Crackers inspired by The Terminal

I first (and last) watched The Terminal all the way back in 2004, when it was just released. I remembered liking it, but I hadn't really thought much about it since. Then Evelyne came along as this month's Food 'n Flix host, and challenged (invited) us to watch it, draw inspiration, and head into the kitchen. But as things always seem to go, when I went to check it out from the library, they didn't have it. Like—at all; system-wide! It wasn't on Netflix, either. Of course this only happens to me when I proscrastinate. And procrastinator just so happens to be in my unwritten job description. So, I ordered it from Amazon.

It's the story of Viktor Navorski (played by Tom Hanks), a man without a country—temporarily, at least. As his plane lands at JFK, he is pulled aside by security and informed that a war has broken out in his homeland (invented for this movie), Krakozhia. The United States no longer recognizes it as a country, therefore, they cannot accept his passport (and subsequently confiscate it). And without a passport, they can't allow him onto US soil. So, they give him some food vouchers and a phone card, and encourage him to wait it out in the International terminal.

Well, there's a language barrier, and Viktor is a bit dazed and confused by the turn of events. Let's just say that he winds up staying in the airport terminal for longer than anybody expected. He makes it his temporary home. He works. He makes friends. He goes on a date. He enters the heart of people living normal lives around him. People root for him; well, all but one...Frank Dixon (played by the amazing Stanley Tucci, who I believe has been in about 7 of our food 'n flix movie picks!). But you'll have to watch to find out why!

Peanut Butter Apple Raisin Waffles w/ Chia Seeds

This is a Sponsored post written by me on behalf of National Peanut Board. All opinions are 100% mine.

In celebration of Better Breakfast Month, I'm bringing something both nutritious and delicious to the table today. Packed with protein, fiber, and fruit, these waffles are inspired by one of my family's favorite snacks - crisp apples slices with a shmear of peanut butter and a smattering of plump raisins, or as we like to call them—ants on a raft. They're crisp on the outside and moist on the inside, plus they aren't too sweet (which makes them the perfect vehicle for a drizzle of pure maple syrup).

I'm excited to be partnering with the National Peanut Board today to highlight Peanut Butter for Breakfast! Now, I grew up with the old adage "breakfast is the most important meal of the day", a belief that I've passed on to my own children. Many people may think that's just something parents say to get their kids to eat breakfast, but it's based on good fact—especially if your breakfast includes a high amount of protein. Studies show that people who enjoyed a breakfast that included at least 35 grams of protein felt fuller, had fewer cravings, and even ate fewer high-calorie snacks later in the day. Starting the day by eating breakfast is also associated with weight loss and maintenance.

Adding peanut butter to your breakfast is a fantastic (and easy) way to get that protein into your morning meal. Even if you're in a hurry (and I know this from experience), it's simple to toast a slice of bread, and then spread it with peanut butter. Another quick and easy idea is to swirl it into some yogurt, with a palmful of chopped peanuts and some banana slices (even a few mini chocolate chips).

Salted Peanut Swirl Peanut Butter Ice Cream inspired by Salt Peanuts by The Quintet

This is a music-inspired post, so it only seems right to give you the option of listening to music that inspired it while you read through and see the photos.  This ice cream was inspired by the song Salt Peanuts as performed by The Quintet (Charlie Parker, Dizzy Gillespie, Bud Powell, Max Roach, & Charlie Mingus).  I hope you'll click play before moving on!

I first received The Quintet's album Jazz at Massey Hall by mistake.  Twice.  Back in the day, I used to belong to those music clubs that would send you cassette tapes, and eventually cd's through the mail.  I would start one up and receive my ten free albums (or something like that), and then fulfill my requirement...maybe buy a couple extra here and there...and then cancel my subscription.

Peanut-Sesame Soba Noodles w/ Chicken & Kale

When I'm looking for a quick meal to get on the table, there's a 50% chance that I'm reaching for some sort of noodle*.    Combine the noodles with some sort of protein and a veggie or two, and there's a quick meal on the table.

Now, normally those are every day meals...the kind that may get a shot on Instagram, but probably don't make it to the blog.  Until there's one that is so ridiculously good, that it needs to be shared.  Like this one.

Peanut Cola Cake inspired by The Help

You know what I find funny?  Not funny ha-ha...funny ironic.  It's the fact that although I always like the book better than the movie, I tend to like the movie better if I've watched it before I've read the book.  I guess that comes from the fact that if I've read the book and developed the characters in my mind and had a good laugh or a good cry, I've already attached myself to the story the way I imagined it.  I find myself completely and totally irrational about the way a screenwriter or filmmaker changed something or cast the wrong (in my mind) actor/actress.  HOWEVER, if I watch the movie adaptation first and really enjoy it...laugh with it...cry with it...and then I go back and read the book for the first time, I'm able to look at it objectively and see where the screenwriter was coming from.  Maybe I won't fully agree with the adaptations or the casting choices, but for some odd reason, I'm able to go-with-it...to accept it.  I'll pretty always still like the book better, but I won't hate the movie in that case.  I'm a strange one, I suppose.  Or are there other people who feel the same?

So often times, if I haven't yet read a book and I see a movie based on a book coming to theaters, I'll wait to read the book until after I've gone to see the movie.  I know myself.  I'm saving myself from inevitable disappointment.  I can only think of one exception to the (my) rule (that the book is ALWAYS better than the movie), and that would be The Notebook.  I thought the movie blew the book away.  Maybe it's just Ryan Gosling.  Maybe it was the undeniable chemistry between Gosling and McAdams.  I don't know.  It just "is".

Cacahuates Oaxaqueños con Chile y Ajo (Oaxacan-Style Peanuts w/ Chile & Garlic)

About seven or eight years ago, my mom lived in a house with a pool.  The last house-with-a-pool that any one in my family has lived in since.  (She no longer lives there.  That seven or eight years ago was her last summer living there.)  So far.  Fingers crossed that that will change one day.  Soon.

The fourth of July from that year is one that sticks in my brain pretty insistently.  I'm sure it had alot to do with the fact that everybody's was at mom's that year.  My brother and sister.  My other sister and her kids.  Our whole crew plus mi suegro (father-in-law).  I think a few friends of the family even happened by.

Days spent in the pool are happy days.  I remember a Peanut Butter and ______ (fill in the blank: jam, honey, banana) assembly line.  Picnic table benches soaked by bums directly out of the water.  Cold lemonade.

Mazapanes de Cacahuate {Peanut Marzipans}

Take a close look.  Now tell me...what do these look like to you?  And don't say Mazapanes de Cacahuate.  I mean, what else do they look like?  Let me give you a hint.  It's one of two components that make a much-loved, favorite-of-many sweet treat.  The most popular store bought version comes wrapped in brown paper and slides out of an orange, yellow and brown wrapper. I've made them before.  Yup.  They look like the inside of a peanut butter cup!  And you know what?  They taste like one, too.  I've never noticed the mazapanes de cacahuate that I bought from the Mexican market tasting like that, but I'm okay with that.  I remember them as being a bit chalkier (not in a bad way...if you can picture that).  They've always been a favorite of the hubs; he'll pick one up when he wants a sweet snack.  And I liked them...but I didn't go out of my way to get one.  But this version...oh yeah...I love.  As a matter of fact, we both did.  As did the wee ones.  Which makes it a super bad idea to make a batch unless there are a lot of people around to eat them.  Because otherwise, you'll eat them all yourself.  And while it'll feel amazing while you're doing it.  It won't feeling amazing afterwards.  Or so I would imagine...

Mazapanes de Cacahuate
Peanut Marzipans
from My Sweet Mexico by Fany Gerson
yield ~10

2 c. toasted unsalted peanuts*, skins removed
1½ c. confectioner's sugar

Grind the peanuts in a food processor.  Add the sugar and continue mixing, scraping the sides from time to time, until the peanuts release their oil and a compact paste is formed when you press some between your fingers.  It could take a while, depending on your food processor, be patient.

Put some of the paste into a 2" cookie or biscuit cutter, filling it up ~¾" high.  Press down with your fingers until compacted.  Remove the cutter carefully and repeat until all the paste is used up.

Wrap in cellophane or tissue paper, if you wish.**

*pistachios, pecans, or almonds could also be substituted to make a different type of marzipan.

**wrapping mazapanes/marzipans: To prepare a cellophane or tissue paper wrapping, cut 10 pieces into 4"x3" rectangles.  Then cut thin strips of a little less than 1" from the short sides toward the center all the way down.  Put the marzipans in the center and roll over so the candy is fully covered, then twist the ends.  

The only negative thing about these mazapanes- they disappear too quickly.  Which leaves a certain someone asking me when I'm going to make another batch.  Every hour or so.  When are you gonna make more?  Are you gonna make some more now?  Is this what you use to make the mazapan?  Do you need me to get your food processor for you?  I created a monster.

I do think these would be a fun treat to make and wrap and give out to guests.  So I will blame the fact that I didn't think ahead and buy some cellophane.  And the tissue paper was conveniently "hidden" until after they had all disappeared.  I was even out of parchment and wax paper.  I wound up cutting up some birthday treat bags that I had sitting around (where the tissue paper should have been) and using it to separate the marzipans.  They slid easily into a baggie or air tight container from that point.  Too bad they didn't stay there too long.  Not that they couldn't have.  Just that they didn't.

I am sharing this post with:

Chinatown Chicken Salad

Remember me saying that I love salad that contain warm elements?  Well, this is another one of my favorites.  I just love the different crunchy elements all lubed up in an amazingly flavorful vinaigrette with warm, tender bites of chicken throughout.  Actually, I suppose you don't really have to serve it with warm chicken...it really doesn't even "call" for it, but I always seem to use warm chicken.  But I have had leftovers and enjoyed it equally as well with all of the ingredients at the same temperature.  So.  That blows that point right out of the water.  It definitely doesn't change how amazing this salad-a-meal is.  The first time I tried this salad was about 6 months ago when Nigella's new book first came out and I chose it as one of the recipes to try while I was reviewing it.  It's stuck ever since.  I've made it using leftover poached chicken, rotisserie chicken, and grilled chicken.  I've made it by shredding a head of lettuce and by opening a bag of pre-shredded lettuce.  I've even subbed honey-roasted peanuts when I realized we were out of regular old salted peanuts.  Each addition/substitution was just as good as the rest.  I've never switched out the color of bell pepper just because I love those bright red strips laced throughout the salad, but of course you could.

Chinatown Chicken Salad 

adapted from Nigella Kitchen
serves ~6

~12 wonton wrappers
oil, for frying

for the dressing:
1 red or green chile, seeded & finely chopped
2 tsp. fresh ginger, chopped
4 tsp. rice vinegar
3 Tbs. soy sauce
splash sesame oil
½ tsp. sugar

for the salad:
½ c. salted, roasted or honey roasted peanuts
1 head iceberg lettuce, shredded (or use an 8oz. bag of pre-shredded)
~6 oz. bean sprouts
4 scallions, sliced thin
1 red bell pepper, seeded & cut into thin strips
handful cilantro, chopped
4 c. shredded, cooked chicken (or ½-1 breast per person*)

Heat ~½" oil in a frying pan and fry the wonton wrappers in batches.  Move to a paper towel once they've turned golden and crisped up.

Place all of the ingredients for the dressing in a small jar with a tight fitting lid and shake vigorously to combine.

In a large bowl, toss the peanuts, lettuce, bean sprouts, scallions, bell pepper, and cilantro.  You can also toss the shredded chicken in at this point.  (If you're using sliced breasts and want to lay them on top to serve, then hold off on adding them now.)  Pour the salad over and toss again.  Divide among serving plates and crumble some wonton chips over each serving.  (Add chicken now if you didn't add it before.)  

Enjoy!

*Adding a half or whole breast per person is quite a bit, but if it's your meal, I do not think that it's too much. This salad is very versatile...just try it out and adjust it to your personal tastes.

I am sharing this post with:

Crisp Tofu and Spicy, Bitter Greens w/ Peanut Sauce

Sometimes you just need something to pummel the sh*t out of your taste buds.  You know what'll do that.  Easy?  Turnip Greens.  They're like a swift kick to the face....nose tingling, sinuses opening up with all the force of a raging inferno, eyes watering.  But in a pleasant way.  I gathered a giant handful of them at the community garden a few days back and decided I would pair them with tofu for a quick, pungeant, nutricious lunch.  Since I also still have an abundance of my favorite green, kale...I threw a good handful of that in, too. I modeled it on a Mark Bittman recipe in which he pan fries some tofu hooray!  Another chance to use my magical TofuXpress, then sautés up some Asian greens.  He uses baby bok choy. chinese broccoli, tatsoi, or napa cabbage...those are all puppies compared to the rabid pitbull that is the turnip green  please, no rants about how wonderful and misunderstood the pitbull is.  It's a metaphor people. And I'm a cat person.  I ended up adapting the recipe a bit to match what I was putting in...and this was a serious all-night rager disguised by a sunny day.  Not a plate for the meek.

Crisp Tofu w/ Spicy, Bitter Greens and Peanut Sauce

adapted from Mark Bittman's Kitchen Express

serves 2-3

Slice firm pressed & drained overnight tofu into strips or cubes and pat dry no need; roughly chop a bunch of the greens one handful turnip greens, one handful kale.  Pan-fry the tofu in some vegetable coconut oil until it browns on all sides, about four minutes; remove and pour off all but a little of the oil. Add the greens and a pinch or two of red chile flakes, and continue cooking until the greens turn dark, about 3 minutes.  Mix together a half cup 1/4 c. of peanut butter, a couple of Tbs. soy sauce, and fresh lime juice to taste.  Also added a drizzle of sesame oil & some sesame seeds; and a bit of water if necessary to get a nice consistency I ended up adding a lot of water in order to get a drizzl-able sauce.  Add the sauce to the pan along with the reserved tofu and toss to coat. I removed the greens from the pan first.  Garnish w/ crushed peanuts and serve.

Told ya I adapted it a bit. HA! 

This post is linked to IHCC, where we are having a POTLUCK  this week and...


*There's still a few days left for your chance to win a $75. gift certificate to NOVICA! Enter my GIVEAWAY soon...

We go together like...

...peanut butter and jelly? Or maybe peanut butter and chocolate? Dare I say peanut butter, jelly AND chocolate? I'm going to let you in on a little secret (okay, it's not that secret), I do NOT like peanut butter and jelly together; separately, yes. However, peanut butter and chocolate together, I adore. I know some of you are cursing me now. Doesn't like peanut butter and jelly!? Ha, how un-American is that! Who does she think she is? Is she too good for peanut butter and jelly? Why, I never. I know, right. I remember a babysitter I had as a kid...she made everybody else peanut butter and jelly sandwiches and I said, "Hold the jelly, Sue" (well, I don't actually remember her name, but Sue sounds good). Sometimes in the summer on one of those long days spent in the sun and the pool with loads of family, we'll end up taking a peanut butter sandwich break. It always makes me laugh to see everybody, young and old, shouting out their order! Smooth! Crunchy! Grape! Strawberry! HOLD THE JELLY!! I will eat just plain peanut butter with a big, ice cold glass of milk...but I also like peanut butter and honey or peanut butter and bananas (my uncle's fave is actually grilled peanut butter and bananas...channeling Elvis!?). And from my mom I get the love of a grilled, crunchy peanut butter sandwich and a peanut butter and lettuce sandwich. But, I digress. I am actually here to tell you about these fab looking bars I saw in the Food Network Magazine's past issue. A few of the FN chefs were given a regular pantry ingredient (Saltines) to make into something new. Check out these bad boys!

PB&J Chocolate Bars by Sarah Copeland, Food Network Magazine J/J '09 FOR THE BASE: 1 stick unsalted butter 1/3 c. granulated sugar 1/3 c. unsweetened cocoa powder 1 large egg, beaten 1 sleeve saltines (40 crackers, regular or whole wheat), finely crushed 3/4 c. finely chopped roasted peanuts FOR THE FILLING AND GLAZE: 1/4 c. grape jelly 7 Tbs. + 1 tsp. unsalted butter, softened 1/3 c. creamy peanut butter 1/2 c. confectioners sugar 4 oz. semi-sweet chocolate, chopped (or chips) First thing I did was to put the saltines in a baggie and roll them until they were finely crushed. I actually did the same thing with the peanuts. MAKE THE BASE: Line an 8" square baking pan with foil, extending it over the sides. Put the butter in a medium heat proof bowl; position the bowl over a saucepan of barely simmering water (the bowl should not touch the water". Once the butter melts, stir in the sugar and cocoa. Whisk in the egg; cook, whisking, until the mixture is warm and the consistency of hot fudge, 6 minutes. Remove from heat; mix in saltine crumbs and peanuts. Press the crust into the pan. Set aside the saucepan of water...then, MAKE THE FILLING: Spread the jelly over the crust in the pan; place in the freezer for a few minutes. Beat 5 Tbs. plus 1 tsp. butter, the peanut butter and confectioners' sugar with a mixer until light. Spread over the jelly layer; return to the freezer while you make the glaze. Place the chocolate and remaining 2 Tbs. of butter in a heatproof bowl; set over the pan of simmering water and stir until chocolate is melted. Remove from heat; stir until smooth. When cool but still runny, spread over the chilled peanut butter layer. Freeze another 30 minutes. Bring the bars to room temperature. Use the foil flaps to remove the bars from the pan; cut into squares.

I urge you NOT to make these on a hot day like I did...or you'll have a hot mess on your hands! Bring them to room temp in an actual "room temp" room, not a sauna. The bottom layer stays nice and firm, but the peanut butter layer will slide right off of the jelly layer and the top chocolate layer will keep on sliding after that. HA..it was actually pretty funny; I mean, I couldn't really get mad about something so out of my control as the weather, so I just had to smile. The good thing about them, though is that you can just set them into the fridge to firm up and no harm done! I actually ended up keeping leftovers in the fridge, too. Okay, they were good. Not good enough to make me join the school of We go together like peanut butter and jelly, but good enough that I've eaten more than one. ***There are still a couple of days left to send me your recipes that included Chile Peppers from the month of May for my end of the month Round-Up!! You may even win a cool prize :)

"We go together like... Ramma lamma lamma ka dingity ding da dong Shoo bop shoo wadda wadda yippity boom da boom Chang chang changity chang shoo bop Dip da dip da dip do wop da dooby do Boogy boogy boogy boogy shooby sho wap sho wap Sha na na na na na na na yippity dip da do ...we'll always be together"

My Secret Identity: Mystery Solving Caterer

Can I just begin by telling you what a crazy few days I've just gone through? It all began with a wedding I was catering. The drunken, estranged father-of-the-bride decided to crash the wedding because he wanted to be in his daughter's life. After (unhappy) tears, yelling and a smashed wedding cake...all leading up to an ambulance ride, I might add...the wedding continued without any further interruptions. There was joy and laughter and dancing...oh, and EATING of course! Everybody raved over the food and we even hauled in a hefty tip! This may sound like a lot all packed into a few short hours, but this dear friends was only the start. Two days later I catered another wedding for an evil bridezilla (a job I knew I would regret taking). Can you say last minute changes and additional guests...lots of them! Keep in mind these said changes were communicated to me less than 48 hours before the wedding was to take place. We even had to change kitchens and work in the kitchen of a Spa retreat. Turns out somebody slipped something into the food at this spa (something not so legal)...simultaneously hooking the guests and breaking the law at the same time. My godfather (whom I adore) ended up being seriously injured at this reception. So seriously that it ended in his passing. But, ever the clever one, he left me a clue...a puzzle of sorts. So, I decided I was going to figure out what in the world was going on. I was going BACK undercover. But knowing my loving hubby, I decided to make up some food to put in the cooler first...surely he (oh great detective/cop/law-abiding-citizen that he is) would need a little buttering up when he realized what I was up to. I decided to make him some Chilled Curried Chicken Salad. That should give me a little leeway. Chilled Curried Chicken Salad serves 4-6 4 large boneless, skinless chicken breasts Himalayan Pink sea salt freshly ground black pepper 2 (11 oz) cans mandarin orange slices, drained 1/2 fresh pineapple, cut into tidbit-sized pieces 1/2 c. raisins 1/2 red onion, chopped fine Dressing: 1 1/2 c. light mayonnaise 1 Tbs. curry powder 2 Tbs. chutney 3/4 tsp. Himalayan Pink Sea Salt 2 Tbs. OIKOS Greek Yogurt, plain variety 2 Tbs. freshly squeezed lime juice Garnish: Spanish Peanuts Romaine Lettuce Cilantro, few leaves Red Onion, thinly sliced Sprinkle chicken breasts with salt and pepper and cook on a HOT grill pan until golden and cooked throughout. Set aside to cool. Place all of the dressing ingredients together in a bowl and whisk together until combined thoroughly. Put mandarin oranges, pineapple, raisins and red onion in a bowl. Chop the cooled chicken and add to bowl. Prepare to add dressing. Gently fold in about half of the dressing. Add more until it is coated to your liking. Cover and place in cooler to chill for ~24 hours. Arrange some Romaine lettuce, cilantro leaves and red onion slices on a serving plate. Scoop some of the chilled salad on top. Garnish with as many peanuts as you like. Serve chilled. After the Curried Chicken Salad was chilling, I set off to do some investigating. I finally figured out what my godfather was trying to tell me, but not after being slapped (hard!) across the face by bridezilla and getting a huge lump on the head...from being conked with a lamp. And...OH WAIT!!! THIS WASN'T ME!!! This was my favorite mystery-solving caterer, Ms. Goldy (Baer) Schulz. How silly of me...sometimes I get carried away. Diane Mott Davidson has done it again with her latest novel, Fatally Flaky. I've managed to get myself entwined in the middle of my cherished characters (they're like old friends, ya know?!)...this was actually a little sneak peek into Goldy's latest adventure. The Chilled Curried Chicken Salad is actually one of the recipes included in this book (I have adapted it, but the original is on p.315). Yup, mystery and food all rolled into one. What more could a girl ask for? And it never fails that I want a few cups of coffee while joining in the adventure (if only I had Goldy's Espresso machine). This is Diane Mott Davidson's 14th Goldy Schulz novel. I am totally addicted...I've read them all more times than I can remember. These are just pure fun. My first DMD novel was actually her 7th Goldy mystery (Grilling Season). It was a gift from my grandma one year for Christmas. I had never heard of her and I thought maybe Gram was just getting a little, um...how shall I say it...senile-ish in her old age. Surely she thought she was giving me a cookbook (on grilling). I figured she just saw the grilling and didn't look inside. I sort of put it aside and forgot about it for quite some time. When I mentioned it sometime later, Gram says she knew what it was. She meant to get it for me. (Oops, sorry...not senile. I'm just dense.) So,, one night I picked it up and didn't put it back down until I was finished. The next day I headed straight for the library to get the previous 6 novels in the series. And then I continued on after number 7. Now I own all of them (in paperback and hardcover...why!?). I'm always in such a hurry to get the next novel and I sit down all rippling with excitement...then I see that I'm almost finished and I try to slow down. I can't wait another year (or so)...hurry up Diane. Write Faster!

For the record....I totally think I'd make a great mystery-solving caterer.

Many thanks to Kristina from Stonyfield Farm for sending me coupons for FREE Oikos yogurt...this is the first thing I've used them for (other than eating) so far. More to come...

Also, if you haven't entered my giveaway yet, be sure to head over and do it now!