My friend Dorina shared this with me. It has all the crack like qualities a good peanut sauce should…salty, sweet, sour, spicy. Can’t. Stop. Inhaling. It.

Ingredients
4 T Kecap Manis (Indonesian sweet soy sauce)
3 T rice vinegar
1 T + 1 tsp light brown sugar
1/3 c chunky, natural peanut butter
1 T grated fresh ginger
2 cloves garlic, minced
1 tsp sambal ulek (chili paste)
2 tsp soy sauce

Directions
Whisk all of the ingredients together. Depending on the consistency of your peanut butter, you may want to thin your sauce with a bit of water.

Consume with your favorite peanut sauce vehicle.

Makes about 1 cup.

Ingredients
1 medium zucchini, grated
2 ears of corn, kernels removed
2 tablespoons grated red onion
1 tablespoon parsley, chopped
1 teaspoon thyme, chopped
2 extra-large eggs, lightly beaten
½ cup sharp white cheddar cheese, grated
6 to 8 tablespoons all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and vegetable oil or cooking spray

Directions
Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Add corn kernels. Immediately stir in the onion, eggs, cheese, parsley, and thyme. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Summer Chicken Salad

Ingredients:

2 chicken breasts roasted, meat chopped into bite sized pieces
1/2 roasted red bell pepper chopped
1/2 roasted yellow bell pepper chopped
3/4 cup thinly sliced red onion
1/4 cup capers
1/4 cup chopped italian parsley
1/2 cup toasted slivered almonds
1 head butter lettuce rinsed and torn into bite sized pieces
Shaved parmesan cheese

Dressing:
1/3 cup red wine vinegar
3 Tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil

Directions:

To make the dressing, combine the first 5 ingredients in a blender or food processor, pulse to combine. With the machine turned on, add the oil in a slow stream until the dressing is emulsified. Store in an airtight container in the refrigerator.

To make the salad, combine the chicken, chopped roasted red peppers, red onion, parsley, and capers in a bowl. Add enough dressing to moisten. Taste and adjust salt and pepper if needed. Stir in almonds. Arrange lettuce on the bottom of a platter and dress with a small amount of dressing. Pile the chicken mixture on top. Top with parmesan shavings. Enjoy!

Recipe adapted from Giada De Laurentiis “Italian Chicken Salad in Lettuce Cups”

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 cups water
• 1 1/3 cups yellow cornmeal
• 1 1/4 teaspoons salt
• 1/2 cup slivered fresh basil leaves
• 2 cups halved cherry tomatoes
• 2 garlic cloves, minced
• 1 cup crumbled Gorgonzola cheese (about 4 ounces)
• 1 cup shredded mozzarella cheese (about 4 ounces)
• 1/2 cup tosted pine nuts (optional)

Directions:

1. Preheat oven to 450°F. Brush 12-inch-diameter ovenproof skillet with 1 tablespoon olive oil.
2. Combine 4 cups water, yellow cornmeal, and salt in heavy large saucepan. Bring to boil over medium-high heat, whisking constantly. Reduce heat to medium-low and cook until polenta is very thick and pulls away from sides of pan, whisking constantly, about 3 minutes. Whisk in remaining 1 tablespoon olive oil and 1/4 cup basil. Transfer polenta to prepared skillet; flatten polenta to even thickness.
3. Sprinkle polenta with tomatoes and garlic. Sprinkle evenly with Gorgonzola, mozzarella, and remaining 1/4 cup basil. Bake until cheese is melted and bubbling, about 16 minutes. Cut polenta into wedges, top with pine nuts and serve from skillet.

Serves 4-6 as a main course.
Recipe modified from epicurious.

Ingredients:

• 2 cups unbleached all-purpose flour , plus extra for the counter
• 2 teaspoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon table salt
• 1 ½ cups heavy cream

Directions:

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
3. Shape the dough into a 3/4-inch-thick circle. Following illustrations below, cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.

Recipe from The New Best Recipe

• 1 Large can of Pork n’ Beans
• 1/4 cup brown sugar
• 1 1/2 Tbs. yellow mustard
• 1 large onion finely chopped
• 1/4 cup ketchup
• Strips of bacon for the top!

Directions:

1. Combine all ingredients (except bacon) in a glass baking dish.
2. Place bacon on top, if desired. (I highly reccomend this step!)
3. Bake at 325 degrees for 1 hour.