Monday, August 30, 2010

ses petites mains.

I cut way back on school shopping this year, and while I've been patting myself on the back, the new fall line from ses petites mains has me rethinking my new conservative self. What's your favorite piece?

*purchase their clara top and poppy jean and save 20%. Enter "popaclara" at checkout.
Offer ends today 8/31.

Sunday, August 29, 2010

balloon party.

Have you been on inchmark lately? I love a good party, and the balloon party she threw for her son is perfect! Be sure to check out the cake, and alternative idea to the piƱata, oh and don't forget the invitations.

This one is definitely in the file box for a later date.

want to make something delicious?

I love lemon. No really. Pretty much anything with lemon (or lime) makes me happy. These chicken skewers do not disappoint. We recently served them at a backyard garden party, and received many requests for the recipe. They were cold at the party, but are great fresh off the grill as well. Perfect for a shower, luncheon or birthday party. Enjoy.

Lemon Fennel Chicken Skewers with Peanut Sauce

1 Tbs. fennel seeds
Zest of two lemons
1/3 c. fresh lemon juice
1/4 c. honey
1/3 c. olive oil
4 tsp. salt
3 lb. boneless, skinless chicken breast or thighs, cut into 1 inch cubes

In small saute pan over medium-high heat, toast fennel seeds, stirring frequently, until fragrant, about 4 minutes. Transfer to a small bowl; cool 5 minutes. Using spice grinder (I just used the end of my rolling pin) finely grind seeds. Transfer to a large bowl. Add lemon zest, lemon juice, honey, olive oil and salt; whisk to combine. Add chicken, cover and refrigerate 6 hours - or overnight.

Thread chicken onto wooden skewers. Cook on medium high grill 8-10 minutes, turning twice to grill on all sides. Serves 6.

Peanut Sauce

1 can unsweetened coconut milk
1 Tbs. light brown sugar
1 Tbs. Thai red curry paste
1 Tbs. fish sauce
1 tsp. grated fresh ginger
1 clove garlic, minced
1/2 cup crunchy peanut butter

In small sauce pan, cook coconut milk, brown sugar, curry paste, fish sauce, ginger and garlic over medium heat. Bring to a simmer and cook 2 more minutes.

Reduce heat to low and stir in peanut butter. Cook for 3 more minutes, or until peanut butter is well blended. Serve warm.

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