If you want to see more of my dad when he is mostly back home in Florida and cooking up a storm, check out his channel... The Papa's Kitchen    / @thepapaskitchen  



Peanut Butter Chicken (Serves 6) I double this and sometimes triple the sauce

12 chicken thighs (bone in or bone out)
6 Tbsp soy sauce
6 cloves minced garlic
1 1/2 Tbsp fresh minced ginger
3 tsp sesame oil
1/4 tsp cayenne pepper
1/3 cup peanut butter

Brown the chicken, add to slow cooker. Mix everything else but the peanut butter together and pour over chicken. Cook on low for 7 hours or high for 34. Remove chicken from slow cooker and mix in peanut butter with the sauce. Pour the sauce over the chicken. We love this meal with brown rice and peas!



Thai Beef and Rice (serves 6) I double this

1 pound steak cut into strips
1/4 cup oil (we used olive)
1/3 cup rice vinegar
1/4 cup soy sauce
1 jalapeno pepper
2 cloves minced garlic
1 tablespoon fresh ginger
1/4 tsp red pepper flakes
frozen or fresh frenchstyle green beans
2 carrots, thinly sliced
1 cucumber, peeled, seeded, and sliced
4 cups cooked brown rice (about 2 cups of dry rice)
Fresh mint leaves optional

Put sliced meat in a bowl and pour the marinade over it (oil, vinegar, soy sauce, half the jalapeno pepper, garlic, ginger, red pepper flakes). Let set in fridge for at least one hour. Cook the meat with some or all of the marinade and the remaining jalapeno pepper until steak is no longer pink. Combine the meat and sauce with the rice, carrots, cucumbers, and beans. Garnish with mint leaves.



Warm Chicken Spinach Salad (Serves 6) I double this

6 Tablespoons Italian Dressing
6 boneless, skinless chicken breast halves
1 1/2 pounds sliced mushrooms
1 bell pepper
1/2 large chopped onion
10 oz. fresh spinach

Cook chopped up chicken in 2 tablespoons of the Italian dressing. Add it to the spinach. Cook up the onions, half the mushrooms, and the chopped pepper in another tablespoon of dressing. Add to the spinach. Mix in the remaining dressing and uncooked mushrooms. Enjoy!




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