Thai Chicken Satay Noodle Salad With Creamy Coconut Peanut Dressing

 Marinade and Creamy Coconut Peanut Dressing

1 c full fat coconut milk

zest from 1 lime

1/2 c crunchy peanut butter

1 T garlic

1 t ground ginger

1 T soy sauce

1/4 c  canola oil

2-3 T sweet chili sauce

1-2 T rice vinegar

Wisk everything together.  Use 1/3 of sauce to marinate chicken.  

Add 1-2 T rice vinegar to the 2/3 left over dressing to thin out for the salad dressing. Do not mix dressing with the marinade dressing that had raw chicken in it.

Chicken -Marinate 20-30 minutes

2 boneless, skinless chicken breasts or  6 thighs, cut into chunks

1/3 of marinade (save 2/3  remainder of marinade to use for dressing)

4 soaked wooden skewers

Preheat oven to 425°. Put  marinated chicken on water soaked skewers. Line baking sheet with foil, parchment  or silpat. Bake 20-25 minutes

Noodle Salad

7 oz multigrain spaghetti  boiled according to directions, douse with cold water, drain

1/ 4 red  cabbage, shredded or bag of raw coleslaw

1 medium cucumber, cubed

1 red bell pepper, cubed

1 c shredded carrots

1/2 c chopped cilantro

chopped peanuts

(opt) red pepper flakes

(opt) hot sauce

Assemble:

Pasta

Chicken

Salad toppings

Dressing 2/3 of marinade plus the 2-3 T rice vinegar

Chopped peanuts

Whitney made this for us at her house in Denver on our visit in August 2020.  So wonderful.  The tastes are amazing.

My Favorite Meatloaf

1.5 lbs. ground beef
1/2 c milk
1/2 t dry mustard
1/4 t ground pepper
1/2 sleeve of saltines crushed
1 egg
1/4 t garlic minced
1 small chopped onion or (1/8 c dehydrated flakes)
1 T. Worcestershire
1/2 cup ketchup ( use as a topping)

Heat oven to 350°  Knead all ingredients together and put in a loaf pan.
Spread top with ketchup.
Bake for 1 hour or 75 minutes until done.
Enjoy