Chicken Breakfast Sausage
2 pounds ground chicken breast (either lean ground chicken from grocery store or grind your own chicken breasts)
2 teaspoons rubbed sage
salt, to taste
black pepper, to taste
1 teaspoon oregano
2 tablespoons sugar free maple flavored syrup
1-3 teaspoons crushed reds
few gratings freshly grated cloves
1 teaspoon thyme
1 teaspoon tarragon
2 cloves garlic (or 2 teaspoons garlic powder)
Mix everything together. Preheat oven to 350 degrees. Heat skillet on medium heat. Form chicken into patties and pan fry until brown. Finish cooking in oven.
I keep the patties in the freezer and bring out a patty or two for breakfast. It reheats well in the microwave.
The next recipe is for Chicken & Pork Satay. I ate the chicken and the bf ate the pork. I took some pictures with my phone. This is not a food blog, I am not breaking out the DSLR or doing any fancy plating.
Chicken & Pork Satay
1 pound chicken breast or pork loin or roast, sliced
2 tablespoons fish sauce
2 tablespoons coconut cream
1 clove garlic, minced
½ inch knob of ginger, minced
2 tablespoons curry powder
1 teaspoon coriander powder
MSG, to taste (optional)
1 packet splenda
Marinate chicken for 1 to 4 hours. Soak skewers in water for approximately 30 minutes. Skewer the chicken pieces. Grill until cooked.
Peanut Sauce:
13 ounce can coconut milk
1 cup peanut butter (Use creamy or crunchy. I had crunchy on hand.)
2 tablespoons red curry paste
2 packets splenda
2 teaspoons rice wine vinegar
salt, to taste
MSG, to taste (optional)
Heat everything in a sauce pan, constantly whisking to combine sauce. Bring to a boil and then lower heat and simmer about 3 minutes. Be careful if you’re not using a heavy-bottomed saucepan, the sauce may scorch. Let cool and serve.
Leftover peanut sauce can be frozen for later.
The last item on the plate is a cucumber salad. It's not Thai cucumber salad. I wanted the Lao style salad but I didn't want shred the cucumber or use a mortar & pestle so I just sliced the cucumber and tossed them with lime juice, fish sauce, sliced bird chilies, garlic, splenda, and MSG.
Breakfast: Coffee with half & half and splenda, "fried" egg, and two slices turkey bacon (reheated from yesterday's breakfast
Lunch: skipped
Snack: Planter's Nut-rition mixed nuts (about 15 pieces)
Dinner: 1 chicken satay skewer, peanut sauce, and cucumber salad
Dessert: Chocolate milk made with Horizon Organic lactose free milk and sugar free Hershey's syrup
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