Don't you love this bright blue chair!

This is a chalk paint DIY at Attic Angel Furniture

Can you say GORGEOUS! This tablescape is unbelievable the manzanita twigs, moss, lime green plates and fun silverware,,etc...I love it all! Quite dramatic! Check out more at Table Twenty One

Thanks again for linking up.

Centerpiece Wednesday will be up and running Thursday morning!

Karin :)

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My daughter Madeline loves this cook book called petit appetit it is all about cooking with organic foods for kids. Madeline found this recipe for Chinese rice noodles that turned out soooo yummy! We didn't have all the organic ingredients on hand so we substituted with regular items. Everyone loved these noodles and ate a ton. We served some Asian chile sauce on the side for those that wanted to add that little sweet/ hot kick to it.

Long Life Noodles

Fireworks, lantern festivals, dragon dances, parades, and lots of food are all part of this special occasion. Both symbolic and delicious, noodles make a great food for sharing during Chinese New Year. There are many options for noodles that could work besides rice noodles; try Chinese egg noodles, udon, or soba for a variation. The peanut butter lends a bit of sweetness your child will enjoy.

Makes 8 to 10 (1-cup) servings

8 ounces rice noodles

2 teaspoons expeller-pressed canola oil

1 teaspoon minced garlic

1 teaspoon minced fresh ginger or ½ teaspoon ground ginger

1 cup julienned organic carrot (1 large)

1 cup julienned organic red bell pepper (1 large or 4 mini)

¼ cup chopped scallions (about 3)

2 tablespoons gluten-free tamari

1 tablespoon peanut butter

½ cup organic vegetable broth

1 teaspoon freshly squeezed lime juice

Prepare the noodles according to package directions. Drain and set aside.

Heat 1 teaspoon of the oil in a medium pot over medium heat. Add the garlic and ginger and cook until fragrant and soft, about 1 minute. Add the carrot and bell pepper and cover. Cook until vegetables are tender but not soft, 5 to 7 minutes.

Add remaining 1 teaspoon oil, scallions, tamari, peanut butter, broth, and lime juice and bring to a boil. Add the noodles and heat until hot, stirring to combine with vegetables and sauce.

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Recipe

Marinade:

1 cup plain yogurt

1 teaspoon freshly grated ginger

1 teaspoon minced garlic

1 tablespoon curry powder

1 1/2 pounds skinless, boneless chicken breasts, cut into strips

20 wooden skewers, soaked in water 30 minutes

Vegetable oil, for grilling

Butter lettuce leaves

Fresh cilantro leaves

Peanut sauce, recipe follows

Directions

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

The other chicken satay was actually favored by the "non curry lovers" the most. This recipe has a sweeter peant sesame flavor as it calls for peanut butter, fresh ginger, sesame oil and brown sugar. We found this recipe from the Steamy Kitchen blog so so delicious! We served a store bought peanut sauce for dipping.

chicken satay recipe

Servings: 6 Prep Time: 15 minutes Cook Time: 10 minutes

Optional: Include a spoonful of your favorite Asian chili sauce (or even a few dashes of sriracha or Tabasco)

ingredients:

2 pounds boneless chicken breast or thigh

1-2 garlic cloves, finely minced

1 teaspoon finely grated fresh ginger

1 teaspoon rice vinegar, Mitsukan brand preferred

1 tablespoon soy sauce

2 teaspoons brown sugar

1 tablespoon peanut butter

1/2 teaspoon sesame oil

1/2 cup dry roasted peanuts, chopped

bamboo skewers, soaked in water

directions:

1. In a large bowl, combine the garlic, ginger, rice vinegar, soy sauce, brown sugar, peanut butter and sesame oil. Set the marinade aside.

2. Slice the chicken breasts into long, thin strips. Add the chicken strips to the marinade and mix well. Refrigerate 1 hour or for up to overnight.

3. When ready to cook, preheat the grill - high heat on one side and low heat on the other side. Thread the chicken strips onto the bamboo skewers, keeping the chicken as flat as you can so that they cook evenly. Grill the chicken skewers, starting on the high heat side for 4 minutes each side. The move the skewers to the low heat side, cover and finish cooking, about 1-3 minutes more, depending on the thickness of your chicken.

4. Serve with chopped roasted peanuts sprinkled on top.

Hope you enjoy these recipes...let us know if you try them and which one you liked best.

Next up rice noodle recipe!

Linking to

Foodie Friday, a little knickknack, fingerprints on the fridge

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Pot stickers from Costco

For dessert we had pineapple tart cookies homemade directly from Singapore (a friend of my hubby's) and another kind of flaky New Years cake from Taiwan!

It was a wonderful evening and we stuffed ourselves!

Can't wait to see what has been the centerpiece of your week! Please share recipes, DIY posts, tablescapes, mantlescapes whatever you have been working on. We will highlight some of our favorite posts next Tues!

Linking up to

Between naps on the porch, Busy Bee Blog Hop

Lets dish, whatits, weekend wrap up

Foodie Friday

Karin

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Page over at Cookingyoursassoff has created this dee-lectable brownie that I can't wait to try!

Thanks everyone for linking up and sharing all your ideas! I am looking forward to this weeks Centerpiece Wednesday..the party will be up Wednesday morning!

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I absolutely love my zester! This is the "gratest" grater ever for limes, lemons, oranges, fresh ginger etc....I cannot cook without this little tool! Anybody else feel the same way?

My red kitchen aid is also another must have! My husband bought me this for Christmas a few years ago..he found a refurbished one and it works perfectly from whipping up all kinds of cakes, cookies and brownies as well as whipping cream or mashed potatoes in a matter of minutes. I love that it is freestanding so I can be doing other things whilst it is mixing!

Cuisinart electric hand blender is another must have...it is perfect for purée-ing soup right in the pan. I used to have to puree my soup in small batches in a blender and because it would be hot hotmliquid it would expand and ultimately come flying out all over the place!

These little nuggets are mini tongs! You can't believe how often I use these! I am so glad I found some in my local grocery store. They are perfect for grabbing pieces of bread, candies or cookies out of a jar, veggies off a veggie tray..you name it these little, cute and colorful tongs are just plain fun to use!

What are your favorite or must haves in your kitchen?

I'm linking to

Foodie Fridays

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Hello everyone and welcome to my Red, Black and White Valentine tablescape and

Centerpiece Wednesday where you can share anything that has been the centerpiece of your week!

I think adding this red and white unique silverware to the red white and black Valentine tablescape makes it look better than my boring everyday stuff...I am thinking I might need some more colorful silverware. Do any of you have colorful sets? I have used this silverware here and here.

Doesn't everything look better under a chandelier? Heheh

The steal of the century were these red bowls that I bought a few years back in Texas for only...

are you ready....

.50cents! Oh yeah...lovin deals like that!

Please link up anything that has been the Centerpiece of your week! Link up crafts, recipes, furniture redo's and of course tablescapes.

We love seeing all the creativity out there!

Linking to

Flaunt it Friday

Creative juice

Lets dish

Primp Junction

Between Naps on the Porch

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