I’m very excited to announce that smgirlbigplate is now a food columnist for Vancouver’s largest blog-Vancity Buzz. I will be releasing a food article every Monday morning here …so keep your eyes peeled!
If you didn’t get a chance to check out my debut post this morning…here is a sneak peek! Watermelon & Lime Jello Shooters…adorable I know!
I have posted the recipe & directions on Vancity Buzz. Click the following link..Watermelon Lime Jello Shooters.
I hope you will all enjoy them! I sure did.
These chicken satays come loaded with mind blowing flavours! The yogurt marinade creates an extremely juicy & tender chicken satay and the peanut sauce will leave an unforgettable after-taste in your mouth.
They are by far the most requested dish at my catering events. Try them for yourselves and you’ll see why!
I love making these because it gives me an excuse to indulge in some peanut butter. Confession: I may have a slight peanut butter obsession.
The trick to the perfect chicken satay lies in the preparation of the chicken. To ensure even cooking- “butterfly” your chicken breast by running the blade of the knife width-wise down the breast. Do not cut all the way through!
Keep the edge intact & open the breast along the fold.
Cut the chicken breast into equal sized pieces. Repeat this method for each chicken breast. This recipe calls for 1 1/2 pounds of chicken breasts ( 3-4 breasts)- which yields around 15-20 chicken skewers.
Once prepared, transfer the chicken strips to the fridge & start on the yogurt marinade.
Yogurt Marinade for Chicken Satay’s
1 cup of Plain Yogurt
1 1/2 teaspoons freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 tsp cumin
1/4 cup of chopped cilantro
1 1/2 pounds skinless, boneless chicken breasts, cut into strips (method shown above)
15-20 wooden skewers, soaked in water 30 minutes
In a large mixing bowl combine: 1 cup of plain yogurt with 1 1/2 tsp of grated ginger, 1 tsp minced garlic, 1 tsp cumin, 1 tbsp of curry powder & 1/4 cup of chopped cilantro.
Add the chicken pieces to the marinade and give it a gentle toss until each chicken piece is coated. Refrigerate for a minimum of 2 hours.
If you let the chicken satay’s absorb the flavours of the marinade overnight- they will be much more tender.
When ready, skewer each chicken strip in a “thread” like method. Please make sure you have pre-soaked your wooden skewers first!
Broil the chicken satays for approximately 8-9 minutes and turn to broil another 4-5 minutes on the other side. Serve with Spicy Thai Peanut Sauce (click for the recipe!).
Living my entire life in Vancouver, I have become accustomed to the city’s unpredictable weather conditions. Sunshine, rain, snow, hail..seriously, you name it. I have adjusted to the normality of carrying both an umbrella & a pair of shades in my tote bag.
If you are planning a girls night or a special occasion such as a Christmas Exchange then try having a home made Pizza Night! It is not only fun but also an extremely budget friendly dinner idea. Each of us brought something unique to the table and used pita breads to form our own little edible masterpieces.
What do I love most about coming home for the Holidays? Well, I get to see my wonderful family & get to cook with Saffron in the spice cabinet (beauty of having a Turkish father)..but one of the greatest reasons I love coming home is to see these beautiful faces.
Meet my closest friends; my greatest supporters & my daily source of laughter and happiness.
I caught some great reaction shots in this years gift exchange!
Rach you are always with us in spirit
Hope your Holiday’s with friends & family was just as special.
About a month ago I had the amazing privilege of meeting & dining with my foodie idol– Erin Ireland. I call her the Angelina Jolie of the food world; tall, beautiful, confident & can rock the YSL Rouge Pur #49 like its her job.