Work from Home Recipes: Peanut Butter Chicken & Peanut Butter and Strawberry Quesadillas

Having to stay indoors and work at home can be tough on a family—but with the right recipes, you can turn every mealtime into delicious healthy eating.

The Peanut Institute has offered two of their favorite easy, nutritious, peanut-powered recipes to help deliver work at home-pleasing dishes that can also please any budget.

Nutrition scientist Dr. Samara Sterling recommends building meals around foods that help support a strong immune system.

Whole grains, nuts, beans, fruits and vegetables are nutrient dense so finding ways to integrate them into a daily diet is important,” says Sterling. “They are also versatile ingredients that can be used in a variety of recipes or to round out a meal.”

Peanuts and peanut butter are another nutritional staple since they’re packed with nutrients and can be incorporated into either sweet or savory dishes.

Peanuts are known as a superfood because they deliver significant nutritional value in a small amount. Just one serving packs seven grams of protein, 19 vitamins and minerals, fiber and heart-healthy fats. One serving of peanuts is an ounce or approximately 35 peanuts and a serving of peanut butter is two tablespoons.


Peanut Butter Chicken

8 Servings

This quick and easy recipe is sure to become a weeknight favorite!

Ingredients:

  • 1.5-lbs. boneless skinless chicken breasts, diced in 1″ cubes
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon soy sauce
  • 3/4 cup peanut sauce
  • chopped unsalted roasted peanuts

Instructions:

Drizzle the oil of your choice in a large skillet set over medium-high heat. Add the diced chicken to the pan, and then pour the soy sauce over top.

Sauté for about 10-12 minutes, until the chicken is fully cooked.

Stir 3/4 cup of the peanut sauce into the chicken, and continue to cook until the sauce is warmed through.

Serve with brown rice and colorful sliced veggies. Garnish with chopped unsalted roasted peanuts, as desired.

 

2-minute Easy Peanut Sauce

Ingredients:

  • 1/2 cup creamy peanut butter
  • 3 tablespoons sweet red chili sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/8-1/4 cup hot water (optional)
    chopped unsalted roasted peanuts

Instructions:

Measure the peanut butter, sweet red chili sauce, apple cider vinegar, soy sauce, and honey out into a small glass bowl. Whisk together until blended smoothly.

Thin with hot water to desired consistency — less water for a thicker dip, more water for a thinner dressing. Garnish with chopped unsalted roasted peanuts. Toss coleslaw mix with the dressing, top with peanuts and parsley. Serve cold.

 

Peanut Butter and Strawberry Quesadillas

Serves 1

These quesadillas are healthful enough to serve as lunch—and luscious enough to eat for dessert!

Ingredients:

  • 2 (8-inch) whole wheat flour tortillas
  • 4 tablespoons creamy peanut butter
  • 1/8 teaspoon ground cinnamon
  • 1 cup strawberries, hulled and sliced

Instructions:

Place a tortilla on a work surface. Combine the peanut butter and cinnamon in a bowl. Spread half of the peanut butter over the tortilla. Arrange half of the strawberries over the half of the tortilla closest to you. Fold the top half of the tortilla over the strawberries to form a semi circle. Repeat with the remaining ingredients.

Heat a large nonstick skillet over medium-low. Add the quesadillas and cook, turning once, until lightly browned and heated through, about 6-8 minutes. Transfer to a cutting board, let stand 2 minutes then cut each into thirds.

 

ABOUT THE PEANUT INSTITUTE

The Peanut Institute is a non-profit organization supporting nutrition research and developing educational programs to encourage healthful lifestyles that include peanuts and peanut products.

The Peanut Institute pursues its mission through research programs, educational initiatives, and the promotion of healthful lifestyles to consumers of all ages. As an independent forum, The Peanut Institute is uniquely positioned to work with all segments of the food industry, the research community, academia, consumer organizations, and governmental institutions.

https://peanut-institute.com

Online Food Videos: China Live SF web series does Potstickers

The internet has become a source of both entertainment and learning for those who are on lockdown at home. San Francisco-based China Live has created a streaming cooking series on making some tasty items from their menu.

Their new Web Series “China Live @Home” expands their mission to demystify Chinese ingredients and recipes while educating guests on the rich history and influence.

China Live is an interactive culinary and cultural destination in the heart of San Francisco’s Chinatown, offering an in-depth exploration of Greater Chinese gastronomy.

If it makes you hungry and you live in the SF Bay Area, they deliver or have pick ups.

www.ChinaLiveSF.com/Delivery

RECIPE TEST RUN: Meyer Lemon Braised Chicken by Williams Sonoma

TasteTV tested a recipe for Meyer Lemon Braised Chicken using Williams Sonoma Meyer Lemon Braising Sauce. We found that with a few creative tweaks and additions to give it that fresh California style, this recipe became a great 5-star meal.

Special Holiday Menu by Chef and Food Personality Leigh Ann Chatagnier

 

 


Chef, food personality and founder of My Diary of Us, Leigh Ann Chatagnier, created a delicious menu for the Holidays that is sure to delight friends and family.

I created this menu with the idea of loved ones gathered in the kitchen helping to prepare a special … meal to share together,Leigh Ann explains. “This menu is perfect for large family gatherings that you may be hosting, but also is makes a potluck offering for a party or dinner throughout the holidays. Each recipe is unique, but simple enough to make in any kitchen.

This special menu is one of her favorites because not only are the recipes simple enough to make in any kitchen, they are also beautiful and tasty.

Says Leigh Ann, “My Rosemary Pomegranate Maple Glazed Turkey is easy to make and is topped with a rosemary infused pomegranate glaze that takes this roasted turkey to a whole new level. It pairs perfectly with my savory twist on a sweet potato casserole that is a must try this… To round off the menu I like to serve my Brussel Sprout, Sausage, and Apple Rice Stuffing. This rice stuffing is a great alternative to the classic stuffing, especially if you have gluten sensitive family members, and each bite tastes just like the holidays!”


Rosemary Pomegranate Maple Glazed Roasted Turkey
Serves 6-10

Ingredients:

• 1 13-16 Lb. Whole Turkey
• 4 Tbsp. Kosher Salt
• 2 Tbsp. Black Pepper

For the Glaze:

• 2 Cups Pomegranate Juice
• 1/4 Cup Maple Syrup
• 1 Tsp. Black Pepper
• 2 Sprigs Fresh Rosemary

 

Directions:

• Rub turkey down on all sides with salt and pepper liberally, including the inside of the bird.
• Let sit uncovered in the refrigerator overnight, or at least 4 hours.
• Preheat oven to 350 degrees.
• Let turkey sit at room temperature for at least 30 minutes before baking while the oven preheats.
• Place the turkey on a roasting pan and cover with foil.
• Bake for 2 1/2-3 hours until internal temperature reaches 165 degrees.
• While the turkey bakes, make the rosemary pomegranate maple glaze by combining pomegranate juice, maple syrup, pepper, and rosemary sprigs in a saucepan and bring to a boil. Reduce heat to a simmer and let reduce by half until slightly thickened.
• Uncover the turkey for the last 20 minutes of cooking and brush a liberal amount of the pomegranate glaze all over the turkey. Brush a second coat of the glaze on the turkey if desired.
• Serve with extra pomegranate glaze.


Brussel Sprout, Apple, and Sausage Rice Stuffing
Serves 6-8

Ingredients:

• 1 Lb. Pork Breakfast Sausage or Sausage of Choice
• 1/2 Cup Diced Celery
• 1/2 Cup Diced Onion
• 2 Finely Minced Garlic Cloves
• 1/2 Cup Diced Fennel
• 1/2 Cup Diced Apple
• 1 Tsp. Chopped Fresh Rosemary
• 1 Tsp. Chopped Fresh Sage
• 1 Tsp. Chopped Fresh Thyme
• 1 Tbsp. Kosher Salt + 1 Tsp.
• 1/2 Tsp. Black Pepper + 1/2 Tsp.
• 1 Tbsp. Avocado Oil
• 1 Tbsp. Butter
• 4 Cup Cooked Wild Rice
• 2 Cups Brussel Sprouts, stems removed and cut in half.

Directions:

• Add sausage to a large skillet and cook until browned. Remove from the skillet and drain any excess grease on a paper towel lined plate.
• Add oil and butter to the skillet and place Brussel sprouts cut side down and let sear for 2 minutes without touching. Season with 1 tsp. salt and 1/2 tsp. pepper. Once the cut side is browned, sauté for another 2 minutes until Brussels are bright green but still have some bite. Remove them from the skillet.
• Add celery, onion, garlic, fennel and apple to the skillet and season with 1/2 Tbsp. of salt and 1/4 Tsp. black pepper and sauté until the veggies become tender, about 2-3 minutes.
• Add in fresh herbs and sauté for another 2-3 minutes.
• Add sausage back into the skillet and along with the cooked wild rice and cooked brussel sprouts.
• Season with the rest of the salt and pepper and stir to combine.
• Cook another 2-3 minutes until flavors have combined well and serve immediately.

*Note: You can also stuff the turkey with this stuffing.


About Leigh Ann Chatagnier

Leigh Ann Chatagnier loves to share favorite recipes with her social media followers. As the founder of My Diary of Us, Leigh Ann invites visitors to come into her kitchen and cook with her and her family. She is a frequent guest on Houston Life, and cooks up family-friendly meals on Home & Family on The Hallmark Channel and NBC Syndicated Daytime. She has been featured in Louisiana Cookin’ magazine, Red Trycycle and inRegister. Leigh Ann is the author of two cookbooks, The Unexpected Cajun Kitchen: Classic Cuisine with a Twist of Farm-to-Table Freshness (Skyhorse/2016), and Natural Baby & Toddler Treats: Homemade, Nourishing Recipes for Baby and Beyond (Skyhorse/2019).

Leigh Ann lives in Houston, Texas with her husband and young son. Visit her at www.MyDiaryofUs.com.

RECIPES: Korean Hot Bite Burger & Orient Cheese Burger from Chef Elizabeth Haigh

Jarlsberg® Cheese has shared with TasteTV two recipes for delicious cheese burgers from internationally acclaimed chef Elizabeth Haigh, considered as a shining star on the London culinary scene.

Oven-Baked Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese by Laura Werlin

For families and singles who are tired of fast food and heat-and-serve meals, Parrano cheese has released a tasty new Mac ‘n’ Cheese recipe with cheese guru and author Laura Werlin.


Oven-Baked Buffalo Chicken and Crispy Skin Mac ‘n’ Cheese

Chicken and Crispy Skin

  • 2 lbs boneless chicken breasts, skin on
  • 2 tbsp butter
  • 4 tbsp hot sauce or buffalo wing sauce
  • salt and pepper, to taste

Preparation

Carefully remove the skin, in one piece, from the chicken breasts. Cut the meat into 1/2” pieces. Melt the butter in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally until the meat is no longer pink. Use a slotted spoon to transfer the chicken to a bowl. Add the hot sauce and stir to combine. Wipe out the skillet with a paper towel, then reheat it over medium-high heat. Add the chicken skin. Cook until golden brown on one side, about 5 minutes. Use a spatula to flatten the skin, as necessary. Turn and cook the other side until browned and very crisp, about 5-7 minutes.

Remove skins to a paper towel lined plate. When cool, break into pieces.

Mac ‘n’ Cheese

  • 1 lb small pasta (shells or elbows)
  • 4 tbsp salted butter
  • 1/4 cup flour
  • 4 cups milk, whole or reduced fat
  • 2 cups heavy cream
  • 2 tsp Kosher salt
  • 24 oz Parrano cheese, grated, divided use (about 8 cups)
  • 8 oz Gorgonzola cheese, crumbled (about 1 1/2 cups)
  • 8 oz cream cheese, cut into 1/2” pieces
  • 3/4 cup hot sauce (use more if you like it hot!)
  • 1 tsp dry mustard
  • 8 celery stalks, cut into 1/4” dice
  • 3/4 cup chives, finely chopped

Preparation

Prepare the pasta according to the package directions, to the al dente stage. Drain. In a large pot, melt the butter over medium heat. Whisk in the flour. Stir constantly for about 2 minutes, until the mixture begins to darken and smell a bit nutty. Slowly whisk in the milk, heavy cream and salt. Cook about 5-7 minutes, until it begins to thicken and bubble around the edges. Add 6 cups of the Parrano cheese, the gorgonzola, cream cheese, hot sauce and dry mustard. Stir until the cheeses are melted and the sauce is thickened. Add the pasta, chicken, celery and chives. Stir to combine. Pour into the prepared baking dish. Top with remaining Parrano cheese and crispy, chicken skin. Place the baking dish on a rimmed cookie sheet. Bake until bubbling and golden brown, about 30 minutes. Let cool for 15-20 minutes before serving.

 

Parrano cheese can be found in retail stores, as well as at https://www.parrano.com/

About Parrano
Parrano captures two of the world’s greatest cheeses in one wheel; Gouda and Parmesan. After aging for 5 months, Parrano develops a firm and smooth texture typically found in a Gouda with the nutty flavor and buttery aroma of a well-aged Parmesan. Perfect for slicing and shredding, Parrano is an tasty accompaniment to sandwiches, paninis, salads, soups