Chicken Satays with Thai Peanut Sauce

Memorial Day weekend is upon us.  If you're having guests over, fire up the grill.  This way, the food is done and you can set it out for people to eat as they please.  So super easy.  That frees you up for the fun stuff like lawn games, catching up with friends, and frosty drinks in the cooler.  Yippee, summer's here!!

 WHAT YOU WILL NEED:

Each chicken breast makes 3 satays, and I usually plan on 2-3 per person, so buy as many chicken breasts as you will need to feed your friends

your favorite store-bought thai peanut sauce (mine is in the international aisle at the grocery store)

salt/pepper/lemon pepper/garlic powder

1 lemon, sliced in half

dry roasted, salted peanuts

olive oil

12-inch wooden skewers

NOTE:  Serve with chilled vegetables and some hummus or tzatziki, to take the heat off the peanut sauce.  I like radishes, carrots, red bell pepper, and cucumber but use your favorites

This is my favorite peanut sauce, spiiicccyyyy...

Soak skewers in water for a few minutes so they don't catch on fire on the grill

Slice chicken breasts lengthwise into threes and insert the skewers.

Drizzle with olive oil and sprinkle with the spices.  

Grill chicken until done and remove to platter.

Also grill the lemon, cut side down, and squeeze onto the skewers while the chicken is still hot so the juice soaks in.

Chop a handful of peanuts.  Place sauce in a bowl and sprinkle the chopped peanuts on top.

Serve with fresh vegetables on the side

White Lasagna

This is so nice for a Spring luncheon.  Asparagus, mushrooms, and shredded chicken covered in a light parmesan cream sauce has your mother's name written all over it this Sunday.  Paired with a fresh arugula salad and some bubbly prosecco, you have the beginnings of a wonderful Mothers Day.  OR, you can just make it for yourself and enjoy a relaxing weekend at home.  Heaven :)

WHAT YOU WILL NEED:

1/3 cup flour

1 garlic clove, minced

1 cup whole milk

8 ounce canned mushrooms, drained*

3 small (or 2 large) boneless, skinless chicken breasts - cooked & shredded

8 ounces grated mozzarella cheese

1/2 pound fresh asparagus, cut into thirds

8 ounces lasagna noodles, cooked (or pasta sheets found in the refrig section, such as Rana)

1/4 cup butter

2 - 14.5 ounce cans chicken broth

1 cup parmesan cheese (the green can is fine for this) 

salt/pepper

* I know you're saying "Christine, do I need to use canned mushrooms?"  YES--fresh mushrooms are like little sponges and I made the mistake of using them the first time I made this.  They soaked up all the sauce and all I was left with was naked, dry lasagna. Yuck.

Preheat oven to 350 degrees

In a sauce pan, melt the butter and stir in the flour, stirring for a few minutes to cook the floury taste away.  Add garlic, chicken broth, and milk.  Sprinkle with salt and pepper.  Cook and stir on medium/low heat until bubbly.  Next, stir in 1/2 cup of parmesan cheese and mushrooms.  

In 9x13 baking pan, place a layer of cooked noodles.  On top of them, add asparagus, shredded chicken, mozzarella, and 1/3 of the sauce.  Add remaining noodles and the rest of the sauce over the top. Sprinkle with the other 1/2 cup of parmesan cheese.

Bake at 350 degrees for 50 minutes.  Let sit 5-10 minutes before serving.