Sooooo yummy! This is great with a chicken salad! It can be used as a meal.
3 tablespoons peanuts
3 tablespoons lime juice
2 tablespoons rice wine vinegar
1 red chiles,
minced1 1-inch square piece ginger, peeled, grated
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mint chopped
2 tablespoons water
Combine all ingredients in a blender or food processor and process until smooth.
This chicken was served by our caterers at my wedding almost 6 years ago! We loved this chicken SO much that my mom asked the caterers for the recipe - we didn't realize how easy it was until we tried it ourselves. Its still delicious, and a favorite in our household...6 years later. :) Its great just for a weekly meal for your family, or a decadent meal for guests.
4 boneless skinless chicken breasts
1 can cream of chicken soup
3/4 C. of chicken broth
1/2 C. sour cream
2 Tbl poppy seeds
salt and pepper
Put chicken breasts in the slow cooker and then add all the other ingredients after. Set slow cooker on low for 3-4 hours. You can eat the chicken on its own, or serve it over a bed of egg noodles. We also like this meal with fresh green beans.
1 1/4 c. oatmeal
1 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 c. flake coconut
1/2 c. chocolate chips
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. oil
1 egg
1 tsp. vanilla
Mix all dry ingredients together in bowl. Then add oil, egg, and vanilla. Mix thoroughly. Drop by teaspoon onto greased cookie sheet. Bake at 325 degrees for 12 to 15 minutes. Let cool slightly before removing from pan.
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