Chicken Satay with Thai Peanut Dipping Sauce

Since the northeast’s winter has been so brutally cold, we were thrilled to welcome in a 55+ degree day with grilling.  The chicken satay turned out to be a winner, so I’m adding it to the 5 Petey Thumbs Up list.


Chicken Satay with Thai Peanut Dipping Sauce
This dish has a nice Thai flavor, but the chicken skewers are good enough to eat without the peanut sauce if you prefer.
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For the marinade
  1. 3-4 lbs of chicken breasts
  2. 5T soy sauce
  3. 4T lime juice (from approx. 1 lime)
  4. 3t turmeric
  5. 3t cumin
  6. 5t coriander
  7. 3T vegetable oil
For the peanut dipping sauce
  1. 1/4-1/2 c peanut butter (depending on your peanut-y preference)
  2. 3T brown sugar
  3. 3T soy sauce
  4. 1t coriander
  5. 1t cumin
  6. 1/2t turmeric
  7. 1 clove garlic, roughly chopped
  8. 1/4 c hot water (adjust amount to get desired consistency)
  9. 3T cilantro, chopped, for garnish
  10. Lime wedges for garnish
  11. Skewers soaked in water for 30 minutes
  1. Chop chicken into even skewer-sized pieces and place in seal-able gallon bag. Mix all marinade ingredients in a bowl, whisking in oil at the end. Cover chicken pieces with marinade, seal bag, and put in refrigerator for at least 1 hour, but several hours is better.
  2. Put all dipping sauce ingredients in a food processor, except water. Add the hot water, more or less, to get the consistency you desire. Taste and adjust any of the seasonings you prefer.
  3. Remove chicken from bag and place 3-4 pieces on each skewer. Grill for 10 minutes or until cooked through. Sprinkle with cilantro and garnish with lime wedges. Pass the dipping sauce.
The Excellent Wife

Our Father’s Day Weekend


And let the wife see to it
that she respect her husband.
Ephesians 5:33

     Honor your father and mother.
Ephesians 6:2

We spent Father’s Day with my dad, affectionately known as Pop Pop to our children.  He’s an avid golfer.  So along with watching the U.S. Open and eating a delicious dinner, we also enjoyed this cute little golf cake.

Chocolate cake, vanilla butter cream. Nothing fancy, but very cute.

Our menu was very simple and not necessarily coordinated:  Colletti burgers and homemade vegetable spring rolls.  What’s that?  Never heard of a Colletti burger?  Well, it’s just the most incredible burger you’ll eat this side of heaven.  And it’s created by our famous chef cousin, Michael Colletti.  Hence the name!  You can find a recipe here.

Applewood smoked bacon, homemade smokey chipotle bbq sauce, bacon, cheddar, and onion rings top this burger served on a potato bun.

It was my first time making spring rolls, but boy were they SO easy to make!  So long as you can find spring roll wrappers you can have these tasty, yet healthy, beauties made in no time.  We found ours at our local Asian market.  The wrappers can be made of rice or flour and are usually found dried in the noodle aisle.  Fill them with whatever veggies and, if desired meats or shrimp, you have on hand. I used this recipe, with a few modifications.

Serve with dipping sauces like sweet & sour, or Thai peanut, or sesame-garlic.

Of course I am not creative enough to make up that cute cake.  You can find the recipe & instructions, where else? Pinterest: