Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes. Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid. My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows. Some of the veggies and herbs I use are grown in my garden. Yay sustainability! I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!

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Spicy Peanut & Red Pepper Crusted  Chicken Salad This was our lunch today. It was sooo good. I made about a thousand yummy noises. It had just the right amount of heat, sweet, spice and peanutty goodness.  Season organic boneless skinless chicken thighs with salt & pepper, a dash of cayenne (as much as you like, (go sparingly at first because this flavor grows) , a pinch of paprika, a shake of garlic powder, and a sprinkle of coriander powder. Sear in a skillet with olive oil. Once the chicken caramelizes on both sides, flip once more and cover. It’s cooked all the way when it’s no longer pink inside, about 10 - 15 minutes. Wash and chop your favorite salad greens, napa cabbage, carrots, bean sprouts, green onions, red bell peppers and cilantro. For the spicy peanut dressing, whisk 3 tblsp peanut butter with 2 tblsp honey, 2 tblsp rice vinegar, 1 tsp soy sauce, 1 tblsp sesame oil, fresh grated ginger and garlic and 1 tblsp red chili paste. Season with salt & pepper. Toss it all together. Garnish with crushed peanuts. Yumm!

Spicy Peanut & Red Pepper Crusted  Chicken Salad

This was our lunch today. It was sooo good. I made about a thousand yummy noises. It had just the right amount of heat, sweet, spice and peanutty goodness. 

Season organic boneless skinless chicken thighs with salt & pepper, a dash of cayenne (as much as you like, (go sparingly at first because this flavor grows) , a pinch of paprika, a shake of garlic powder, and a sprinkle of coriander powder. Sear in a skillet with olive oil. Once the chicken caramelizes on both sides, flip once more and cover. It’s cooked all the way when it’s no longer pink inside, about 10 - 15 minutes.

Wash and chop your favorite salad greens, napa cabbage, carrots, bean sprouts, green onions, red bell peppers and cilantro.

For the spicy peanut dressing, whisk 3 tblsp peanut butter with 2 tblsp honey, 2 tblsp rice vinegar, 1 tsp soy sauce, 1 tblsp sesame oil, fresh grated ginger and garlic and 1 tblsp red chili paste. Season with salt & pepper.

Toss it all together. Garnish with crushed peanuts. Yumm!

Notes

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  14. gwinny3k reblogged this from emir-dynamite and added:
    This looks delicious. I bet it would be great with tofu, too.
  15. emir-dynamite reblogged this from delishytown and added:
    it was delicious! I did it...well, since I was cooking for three people,
  16. absolutely--ridiculous reblogged this from theskinnyvibe
  17. fitisunderneathfat reblogged this from solabola
  18. theskinnyvibe reblogged this from fitmess
  19. This was featured in #Food
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