Tag Archives: peanut butter

Senegalese peanut-y chicken

Oooof, it snowed. A. Lot. On the second day of spring even. It’s gorgeous and white and clean and perfect for snowball fights, but it’s snow. It’s not so much that I mind the snow, but the day before this storm, I was wandering around outside with chickens sans coat. Basking in the sun, listening to the birds, watching the chickens fight over bread crusts, a lovely spring afternoon. And now we’re surrounded by snow. Well, ok, just excuse me a moment while I dream of warmer climes and the spring to come.

Since I’ve got spring on the brain, I decided it was time for a little blog spring cleaning. I’m cleaning and trying some new things out here. And it’s looking pretty snazzy if I do say so myself (aren’t I the modest one today?).

But let’s get back to that dream of warmer climes. This Senegalese peanut-y chicken transports me right back to my study abroad days. Similar to mafe poulet, it leaves out the sweet potatoes and cabbage. Mafe poulet was my absolute favorite dish while in Senegal, I could not get enough. But now, I (and you!) can make it right in my own kitchen. Peanuts, chicken, a little heat, and a pop of cilantro. It’s a winning combination in my book.


Senegalese peanuty chicken

Senegalese peanut-y chicken

Adapted from The Best Casserole Cookbook Ever by Beatrice Ojakangas

2 teaspoons coconut oil
1 small onion, roughly chopped
1 cup chicken broth
1 cup crunchy peanut butter
¼ -½ tsp of cayenne pepper, depending on spice preference
1 ½ – 2 lbs boneless, skinless chicken breasts (about 4 chicken breasts)
1 tomato, chopped
Chopped cilantro for garnish

Preheat the oven to 350 degrees.

In a large skillet, heat the oil over medium low heat. Add the onion and saute for 5 minutes. Remove from heat and mix in chicken broth, peanut butter, salt, pepper, and cayenne. Set aside.

Trim and rinse the chicken pieces. Pat dry with paper towel. Place chicken in baking dish.

Spread the sauce evenly over chicken. Bake chicken for 45 minutes covered. Remove from oven and sprinkle with chopped tomato. Return, uncovered, to oven for an additional 5 minutes.

Remove from oven and garnish with chopped cilantro. Serve with rice or couscous.


Cranberry peanut butter chip cookies

If you looked in my freezer right now, you’d think the zombie apocalypse was imminent. Remember on Wednesday, when I said we were feeling a little cabin fever? Well for me, that has translated into baking All. The. Things. Look into that chest freezer, and you’ll find biscuits, bread, pancakes, cookies, and cookie dough!

Yes, I said cookie dough. I have a little secret that makes me seem like the best hostess, wife, granddaughter, etc. Since we’re talking honesty here, baring secrets and all, I might as well be completely honest. I did hesitate sharing this secret with you. You see, I do like to be the best, and if I tell you, you’ll soon be the best hostess, wife, daughter, etc, too. So, you have to promise to keep on thinking I’m awfully awesome, ‘kay?! ‘Cause now my family knows the secret too.

Ok, now that we have that out of the way, here’s the secret. I get to wow people with fresh baked cookies, because I keep some of my doughs in the freezer. Here’s what you do, roll the cookies into balls as usual and place them slightly apart on a parchment lined cookie sheet (don’t skip the parchment, she says from messy experience). While you’re baking the rest of the cookies, put the cookie sheet into the freezer and the freeze for an hour. After an hour, you can package the dough balls up without fear that they’ll stick together. Then when unexpected guests show up or you want to give a tasty treat to someone, just pop them in the oven at the regular baking temperature, and increase the baking time by about a minute. Now this doesn’t work for all cookies, and may change the texture of them slightly, but not when it comes to these delicious cranberry and peanut butter cookies.

Even from frozen, these cookies are soft and delicious, staying soft even on days two and three. Peanut butter and cranberry, may be my new favorite flavor combination. And add in a hint of cinnamon, well, that’s just winning!


Cranberry peanut butter chip cookies

Cranberry peanut butter chip cookies

Adapted from the Little Big Cookies Book

2 cups flour
½ teaspoon soda
⅛ teaspoon salt
1 teaspoon cinnamon
½ cup butter, softened
½ cup granulated sugar
½ cup brown sugar
½ teaspoon vanilla
2 eggs at room temperature
heaping ½ cup of dried cranberries, coarsely chopped
¾ cup peanut butter chips

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, soda, salt, and cinnamon. Set aside.

In a large mixing bowl, cream butter and sugars until light and fluffy. Add vanilla and eggs, mix well, scraping sides of bowl. Slowly add dry ingredients. Mix in cranberries and peanut butter chips by hand.

Roll into 1-inch balls and place on parchment lined cookies sheet. Bake at 350 degrees for 10 – 12 minutes. Let cool slightly on pan before removing to wire rack to cool completely. Store in airtight container up to 4 days.

Peanut green curry

People have been asking what I miss most about Minneapolis. Honestly, it’s only been a month, and everything here is so new, there’s not a lot to miss besides the people. Now, if you were to ask what food from Minneapolis it is that I’ve been craving, well, that’s easy. It’s Sawatdee’s jalapeno cream cheese puffs. And if you just happen to choose the right Sawatdee, you can get jalapeno cream cheese puffs and sushi. Win!

The cream cheese puffs are delicious, but simple in flavor. It’s the execution that’s difficult. Thinking about these tasty puffs, got me on a whole Thai food craving. Lucky for me, curry is super easy in execution.

So most authentic curries call for fish sauce, and that’s fine. Me, I don’t really keep it around because curry is one of the few things I make that calls for fish sauce. Lucky for me, I don’t have to be authentic, just tasty. And this hits tasty right on the nose.

For this curry, I shied away from the usual proteins and used chicken and apple sausage. The sweet and savory of the sausage plays nice with the sweet and spice of the curry. Like any good curry, you can use whichever proteins and vegetables you have on hand. Though I used carrots and onions, I think green peppers and eggplant, or potatoes and carrots would work nicely. Regardless, of the vegetables and protein, I highly recommend serving the curry with wilted spinach. The spinach and peanut sauce complement each other wonderfully.


Peanut green curry

1 Tbsp coconut (or vegetable) oilPeanut green curry
½ Tbsp garlic
1 ½ Tbsp grated ginger
3 Tbsp green curry paste
½ cup peanut butter
2 Tbsp brown sugar
½ tsp cayenne pepper
1 Tbsp soy sauce
2 cans (15 oz) coconut milk
Protein of choice and/or vegetables:
I used ½ cup sliced carrots, ½ red onion and 1 cup sliced chicken sausage with apple

Heat coconut oil over medium heat, add garlic and ginger and cook until fragrant. Add vegetables and cook over medium low heat for five minutes. Add curry paste to vegetables and stir. Add remaining ingredients. Simmer over low, stirring occasionally until sauce has thickened.

Serve with wilted spinach and rice or rice noodles.

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