Peanut Chicken, Cabbage Spinach Salad & Mashed Sweet Potatoes

"Wherever you go, no matter what the weather, always bring your own sunshine." - Anthony D'Angelo

Mmmmmmmmmm! This was one delicious dinner - and it was ready in a snap.  Try it out for something really yummy!



My bf couldn't stop talking about how good this was!! The chicken is delicious - I made a version of it a long time ago w/ honey nut peanuts & it was delicious.   I think I originally saw it on Rachel Ray's Cooking Show.

Anyway, you have to try this out if you like chicken.  And if you're a veggie, try out the cabbage and warm spinach salad, especially if you like pickled cabbage or cole slaw - my bf thought this was just deeelicious.  The mashed sweet potatoes weren't bad either; one of my favorites!!

Peanut Chicken
1.  Wash and cut up your chicken (I used 1 breast per. two people).
2.  In a blender or food processor, grind up about 1/2 cup unsalted peanuts.  You could also use other nuts or try the honey nut version too (yum!).

3.  Once finely blended (don't blend too much or it'll turn into peanut butter!), pour into a bowl or plate and stir in fresh ground pepper, salt and 2 tsp. adobo seasoning.  You can experiment w/ other seasonings too.......

4.  Now heat up about 1/4 cup of peanut oil (or olive oil) in a large skillet.  Dredge the chicken in the peanut mixture & drop it into the oil once it's heated.

5.  Cook on both sides until thoroughly browned (at medium heat)  - making sure the center is cooked.

Mashed Sweet Potatoes

1.  Bring a large pot of water to a boil.  Once rapidly boiling add in your potatoes, chopped up - this helps them cook faster:).  

You may see a white potato or two in here too:)

2.  Let them cook, uncovered for about 15 minutes.  Check to see if they're done by sticking a fork in them - if they're tender in the middle, they're good!
3.  Once they're cooked up, drain the water & let them cool for a minute.  Mash 'em up and stir in some butter substitute, almond milk, salt & pepper - grad. add in to your taste.



Red Cabbage Spinach Salad
I adapted this recipe from one in the 'Millenium' Cookbook.
1.  Slice up an entire head of red cabbage.  Put it into a large bowl, and pour 1/4 cup of white vinegar over it.  Cover and let it sit in the fridge for 2 -8  hours.  (I only let it sit for about 1/2 an hour & it was delicious - let it sit more if you have time & want it to be more pickled:)
2. In a large skillet, heat up 1/4 cup of olive oil.  Add in 2 chopped cloves of garlic & one red onion - quartered & cup into smaller crescents.

Cook it up for a minute & keep stirring.

3.  Now drain most of the vinegar from the cabbage & add it in.

Stir it up & let it cook down for a minute.  

4.  I now added in about 1/4 cup sesame seeds and 3-4 Tbsp. of peanut or other nut butter (optional).  Stir it up again.  And cook for a minute or two more.

5.  Serve over a bed of raw fresh green spinach leaves.  The heat of the cabbage salad cooks them up a little and it is deeeelicious!!

ENjoy!