2-4 tablespoons Sate Seasoning
2 tablespoons water
2 pounds boneless, skinless chicken breast
3 tablespoons soy sauce
4 tablespoons peanut oil
2 tablespoons rice wine vinegar
Soy Lime Dipping Sauce
1/4 cup soy sauce
2 thinly sliced shallots
2 teaspoons brown sugar
the juice of 1 lime
1/4 teaspoon crushed red pepper flakes
Spicy Ginger Dipping Sauce
1/8 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 tablespoon water
1/2 tablespoon soy sauce
1/3 cup hot sauce
Place Sate seasoning in a Ziploc bag with water, soy sauce, peanut oil, and rice vinegar. Mix well. Add chicken, and toss to coat. Seal bag and place in the refrigerator to marinate 2 hours to overnight.
Meanwhile, Mix all of the ingredients for the Soy Lime Dipping Sauce, and the ingredients for the Spicy Ginger Dipping Sauce in (separate) small bowls. Set aside until ready to use.
Heat a skillet on medium high heat. Place the chicken in the skillet (without the excess marinade) and saute on medium high heat until chicken is cooked through. Serve over rice and with dipping sauces.
1/2 tablespoon toasted sesame oil
1/2 cup diced red onion
1 teaspoon (3 cloves) minced garlic
2 strips bacon, finely chopped
1 cup frozen edamame, thawed
1/2 cup frozen corn
salt and pepper
Heat sesame oil in a large skillet over medium heat. Saute the onion and garlic until soft, about 2 minutes. Add bacon and cook until it begins to crisp, 5-8 minutes. Add edamame and corn and saute for 3-5 minutes until heated through. Season with freshly grated salt and pepper to taste. Serve hot.
I made these pumpkin cupcakes for Brad and I to take to work today. Brad took his. I wrapped mine up and proceeded to leave them sitting on the kitchen table. Oops. I guess my coworkers will get theirs tomorrow. Sadly, I didn't eat one because they are not on my diet, but they look divine!
Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
1 package spice cake mix
1 cup sour cream
1 (15 ounce) can pumpkin
1/4 cup oil
1/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
1 1/2 teaspoons ground cinnamon
2 cups powdered sugar
Preheat oven to 350 F. Mix together cake mix, sour cream, pumpkin, oil and eggs until well blended. Spoon 1/2 cup batter into each of 24 lined cupcake tins. Bake 20-22 minutes or until centers are set and a toothpick inserted comes out clean. Allow to cool completely.
Beat together cream cheese, butter, vanilla, and cinnamon with a hand mixer in a medium bowl until well blended. Gradually beat in sugar. Frost cupcakes generously.