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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Friday, June 3, 2011

Bar-B-Que THAI Chicken


this here is a grate slow-cooker recipe
to prepare when its too hot outside for grillin
n ya dont want for to heat up the house
cookin anythang in the kitchen oven.

i is sooo glad that i had all ready planned
on preparin this meal today
since it was hot as blazes this afternoon -
104 degrees is way too hot to do much of anythang.




1-1/2 to 2 lbs of chicken tenders (or breasts or thighs or any combination there of)
cracked black pepper
garlic powder
3 tbsp flour
dried cilantro
1 small sweet onion (1015s are the sweetest ifn ya can find em)
1 small poblano pepper (or what ever kinda peppers ya likes)

1/3 cup peanut butter (i like chunky the best for this recipe)
1/3 cup barbecue sauce (use your flavorite flavor. i like hickory smoke)
1/3 cup sweet red chili sauce (found with the oriental goods at the grocery)
1/3 cup orange marmalade (or grape jam or peach or whatever ya likes best. its all good)
1 tbsp soy sauce
1 key lime

garnish:
dry roasted peanuts
chopped fresh cilantro

i all ways prepares these ingredients the nite a fore n let the chicken marinate in the sauces over nite.

season chicken with fresh cracked black pepper n garlic powder to your liking
in a bowl, toss the seasoned chicken with flour

place 2/3s of the chopped onion n poblano on the bottom of the slow-cooker
n lay seasoned chicken pieces on top of onion n poblano
n sprinkle dried cilantro to your liking

mix together peanut butter n barbecue sauce n sweet red chili sauce n orange marmalade (or grape jam. i mean, who doesnt like a PBnJ) n soy sauce n key lime juice
n pour this mixture over the seasoned chicken
n sprinkle the remaining onion n poblano on top

cover slow-cooker n place in fridge over nite

the next day, cook on low for 6 to 8 hours
or on high for 3 to 4 hours
n voilà (pernounct wah-lah. in france talk that means literally "look see")
the main course is ready, easy as can be . . .

garnish each serving with dry roasted peanuts n chopped fresh cilantro

meal companions:
buttered broccoli with chopped water chestnuts
brown rice with thinly sliced green onions
veggie egg rolls with hot mustard dippin sauce
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