Chicken Panang

I'm a sucker for good Asian food.  Chinese, Japanese, Thai and everything in between.  I love it all.  A few years ago, I tried curry for the first time.  It was an acquired taste for me, but once I discovered Panang, I knew I'd hit a home run.  It's spicy, a little sweet, and luscious, with a peanut butter finish.  Great with any meat or veggie (or whatever the hell you have in the fridge), this is a must-keep recipe to add to your repertoire for those often craved exotic evenings.  

Panang Curry 

Chicken Boobs
2 T. Olive Oil
Salt & Pepper
3/4 Onion, diced
1 1/2 C. Carrots, chopped into small rings
1/2 Zucchini, chopped
3 T. Panang Curry (found in a pouch or a can in Asian grocery stores)
1 Heaping T. of Peanut Butter
1 14 oz. can of Lite Coconut Milk
1 T. Fish Sauce
1 T. Brown Sugar
Basil, nuts and lime juice, to garnish

Sprinkle your chicken with salt & pepper.

Heat the olive oil in a non-stick skillet over medium heat until it glistens.  Add the chicken and cook for 4 minutes per side or until you get a nice, golden brown edge.  Make sure the chicken is cooked through.  Remove from the skillet and set aside.  When the chicken has had a chance to rest for 5 minutes, slice into pieces about 1" thick.

Add the onions to the skillet.  Cook until they are soft but not browned, about 6 minutes.  Add the carrots and zucchini and cook for another 3 minutes.  Stir in the panang curry and peanut butter, allowing it to coat the veggies.  Pour in the coconut milk and stir to thoroughly combine.  Stir in the fish sauce and sugar.  Taste and add more sugar, peanut butter or fish sauce as needed.  Add the chicken back and stir gently to cover it in the sauce.

Serve over rice and garnish with fresh basil, nuts of your choice and a squeeze of fresh lime juice.

Sweet Halloween Party Mix

Natural Sugar is gearing up for Halloween!!!  First up is a sweet and nutty mix of cereal, pretzels, nuts and candy.  It’s perfect for a Halloween party snack or for munchies as you’re handing out candy to trick-or-treaters!  If you’ve ever gobbled up “Puppy Chow” or “Muddy Buddies” you’ll love this wicked variation!

This recipe is adapted from http://www.bettycrocker.com/recipes/crunchy-peanut-butter-mix/5c29c528-3c79-4c6b-9f02-4f3e133c6e94

4 C. rice cereal, like Chex

2 C. pretzels (you pick the shape)

1 C. peanuts

1 C. Reese’s Pieces

6 oz. white chocolate, melted

½ C. crunchy peanut butter

½ C. powdered sugar

In a large bowl, combine the cereal, pretzels, peanuts and Reese’s Pieces.  Set aside. 

In a small bowl, combine the melted white chocolate and peanut butter.  Add the melted chocolate mixture to the cereal mixture.  Fold in gently, careful not to break the cereal pieces.  Transfer the coated cereal mixture into a large, sealable plastic bag.  Add the powdered sugar.  Seal the plastic bag and shake, so that each piece is covered by the powdered sugar.