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.

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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.

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