California Pizza Kitchen(™) Thai Peanut Chicken

Today I have a secret recipe for a flavor-packed dish served at California Pizza Kitchen.  This Thai peanut chicken pasta is made with white meat chicken, vegetables, and a spicy honey-peanut sauce that’s full of umami.  This crowd pleasing dish is easy to make at home.

You can always find more secret recipes from California Pizza Kitchen on our forum: Go Here

Enjoy!

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New Secret Recipe
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California Pizza Kitchen(™) Thai Peanut Chicken
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 pound thin spaghetti
4 tablespoons oriental sesame oil, divided
1 cup julienned carrots
2 cups napa cabbage, sliced
2 cups cooked chicken breast, chopped
8 green onions, chopped
5 garlic cloves, minced
1 tablespoon peeled fresh ginger, minced
¼ cup honey
¼ cup creamy peanut butter
¼ cup soy sauce
3 tablespoons rice vinegar
1½ tablespoons chili-garlic sauce

Bring a pot of water to boil. Add 1-2 tbsp of salt to season the water.

Cook pasta, al dente (I shoot for a minute shy of what the box says) Drain pasta and toss with 2 tbsp sesame oil.

Pat dry the inside of the pot and add 1 tbsp of sesame oil.

If you would like to add some green onions as a garnish at the end, reserve ¼ cup of them before putting the rest in the pan.

Add the green onions, carrots, napa cabbage, chicken, garlic and ginger.

Saute for a minute or two until they have softened and barely start to turn color.

Add in the honey, peanut butter, soy sauce, vinegar and Sriracha.

Stir all the ingredients together and add the pasta back into the pot.

Toss the pasta with the rest of the ingredients and serve.

Garnish with remaining green onions if you chose to reserve some.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

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Fraiche’s Strawberry Sangria

Today’s 5 Star Secret Recipe comes from Fraiche in Culver City, California.  This restaurant was described at a delicious, non-pretentious slice of culinary heaven.  They offered up well prepared, seasonally fresh dishes but unfortunately they recently closed.  Fortunately for you, with today’s secret recipe you can enjoy a refreshing strawberry sangria that was served at Fraiche.

This makes slightly more sweetened lime juice than is called for in the recipe; the remainder can be covered and refrigerated for up to 1 week.

Enjoy!

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New 5 Star Secret Recipe
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Fraiche’s Strawberry Sangria

Juice of 2 limes
2 teaspoons sugar
16 ripe strawberries, cut in half
1/2 teaspoon aged balsamic vinegar
4 ounces Grand Marnier
4 ounces premium vodka
8 ounces California Pinot Noir

Combine the lime juice and sugar in a small heavy-bottom saucepan. Bring to a simmer over medium heat, then immediately reduce the heat to very low and simmer about 1 minute. Remove from the heat and set aside.

Divide the strawberries among 4 old-fashioned glasses. Sprinkle equal amounts of balsamic vinegar over them (it’ll be just a few drops in each, about one-eighth teaspoon). Divide the Grand Marnier among them, and muddle the ingredients in each glass.

Fill each glass about two-thirds full with ice, then pour equal amounts vodka over the ice in each. Add one-half ounce of the simmered lime juice to each glass. Pour equal amounts of the wine into each glass, then stir gently and serve.

Serves 4

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

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Crunchy Chicken Bites

I have some easy-to-prepare recipes to ensure that your weekend cooking is worry-free.  Before I get to those, I have a fantastic secret recipe for crunchy chicken bites with a tangy mustard sauce.  This can be used as a tasty snack or as an appetizer for your next gathering.

This is only one of the tried and true appetizer recipes featured in the “Amazing Appetizers” cookbook.  This collection of flavorful recipes are easy to make and perfect for any occasion.

Members of our Discount Cookbook Club will receive this entire cookbook with their membership.  If you’re interested in joining the club, you can download your first 5 cookbooks right now: Go Here

Or if you’d like to get this title alone: Go Here

Enjoy!

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Crunchy Chicken Bites

1/4 cup cornstarch
1 tsp salt
1/2 tsp sugar
2 Tbs dry sherry
2 egg whites
1 whole chicken breast, cut into 1-inch pieces
3/4 cup roasted and chopped Oregon hazelnuts
Oil for frying

MUSTARD SAUCE:
1/4 cup dairy sour cream
1/4 cup mayonnaise or 1/4 cup mayonnaise
1 Tbs dry mustard
1/4 tsp sugar

Combine cornstarch, salt and sugar. Stir in sherry. Beat egg whites until foamy. Stir in cornstarch mixture.

Dip chicken in mixture and roll in nuts, pressing nuts into chicken.

Place on rack to dry. Fry in hot oil until done. Drain and serve with a mustard sauce, if desired.

For Mustard Sauce: Blend all ingredients together and serve.

Serves 4

Source: Amazing Appetizers
Enjoy These Great Tasting Recipes From Our Forum:

Ranch Chicken Pasta Dinner

Rice Salad Stuffed Sweet Peppers

Indian-Flavored Chicken Pieces

Find these recipes and many more on our forum: Go Here

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Until next time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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Bojangles(™) BoBerry Biscuits

Today I have a wonderful treat for you.  This secret recipe is a sweeter, dessert version of Bojangles famous biscuits.  These yummy biscuits are loaded with blueberries and sweet icing drizzled on top.  You can use fresh or frozen blueberries in this recipe.  These biscuits are a great way to end a meal.

You can use store bought baking mix or you can make your own biscuit dough from scratch by using this secret recipe on our forum: Go Here

Enjoy!

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New Secret Recipe
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Bojangles(™) BoBerry Biscuits
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

Biscuit Dough, scratch or a baking mix, not from a can
1 cup smashed blueberries
1/2 c powdered sugar
1-3 tbsp. milk
1/4 tsp. vanilla

Gently fold the blueberries into the biscuit dough using a wooden spoon trying to mix a little as possible.

Dump the dough out onto a floured surface, and, using floured hands, press and flatten the dough out to be about 1″ thick.

Cut out rounds using a biscuit cutter.

Bake according to biscuit recipe directions.

Meanwhile, whisk together the powdered sugar, vanilla, and milk– adding the milk gradually, 1 tbsp. at a time, until you’ve reached your desired consistency for a glaze.

Spoon the glaze over the biscuits right out of the oven and serve hot.

Have a comment or question about this recipe? Post it here


Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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