Please take some time to check out all the amazing recipes we made for Angie's virtual baby shower!
- Baby Blue Punch from Or Whatever You Do
- Easy Fall Party Punch from Miss in the Kitchen
- Mimosa Bar from My Life Well Loved
- Simple Southern Sweet Tea from Love and Confections
- Creamy Grape Salad with Toasted Pecans from Unsophisticook
- Mini Chicken & Waffles from Sweet Beginnings
- Pimento Cheese Stuffed Buttermilk Biscuits from It's Yummi
- Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos
- Spicy Southern Deviled Eggs from This Gal Cooks
- American Pierogi Casserole from Rants From My Crazy Kitchen
- Chicken Satay Skewers with Peanut Butter Sauce from Culinary Adventures with Camilla
- Pimento Cheese Tomato Ham Sliders from Honey and Birch
- Banana Pudding Layered Dessert from High Heels and Grills
- Brookies from Baked Bree
- Caramel Corn from The Redhead Baker
- Caramel Pecan Cheesecake from Cooking with Carlee
- Chocolate Chip Clouds from All Day I Dream About Food
- Lemon Donuts with Raspberry Glaze from Ashlee Marie
- Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom
- Mickey Mouse Candy Pops from The Decorated Cookie
- Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet
- Small Batch Rhubarb Strawberry Jam from The JavaCupcake Blog
- Yellow Butter Cake with Chocolate Icing from That Skinny Chick Can Bake
- Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt
- Worms and Dirt Cookie Cups from Cupcakes & Kale Chips
|image courtesy disneyclips.com|
In real life, Angie had a Dumbo-themed baby shower. So, my mind went: Dumbo, elephant, peanuts, peanut butter. Yep. I knew I wanted to make a savory dish with peanut butter sauce!
Chicken Satay Skewers
with Peanut Butter Sauce
- juice and zest from 1 organic lemon (I used a Meyer lemon)
- 2 T garlic, peeled and pressed
- 1/2 C olive oil
- 1/4 C soy sauce
- 1-1/2 pounds chicken (I used boneless and skinless strips of chicken breast)
- Also needed: skewers and grill or grill pan
- juice and zest from 1 organic lemon
- 2 T peanut butter
- 2 T ground almonds
- 1/2 C coconut milk
- splash of soy sauce to taste
- 1 T raw honey + more as needed
Whisk together the marinade ingredients. Place chicken in a lidded container. Pour marinade over the top. Let the meat marinate overnight in the fridge.
While the grill heats up, soak the skewers in cold water for, at least, 10 minutes. Thread strips of meat onto each skewer and place on the grill. Cook for a few minutes on each side until cooked golden.
Combine all the satay sauce ingredients with just enough soy sauce to season. Add a little honey to sweeten, if necessary. Simmer gently for five minutes.
Serve with the hot satay sauce for dipping.