Tag Archives: lime juice

Slow Cookin’ Thursday

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A slow cooker book just happened to catch my eye yesterday at BJs, and when I opened it up, it ended up on the page with this Thai Chicken recipe .. which I’m a big fan of Pad Thai chicken at the moment .. so today I’m going to give it a shot ..

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Here’s the original recipe from Fix-It and Forget-It: 5 Ingredient Favorites.

  • 6 skinless chicken thighs
  • 3/4 cup salsa (your choice of mild, medium or hot)
  • 1/4 cup chunky peanut butter
  • 1 Tbsp low sodium soy sauce
  • 2 Tbsp lime juice

Optional:

  • 1 tsp ginger, grated
  • 2 Tbsp cilantro, chopped
  • 1 Tbsp dry-roasted peanuts, chopped
  1. Put chicken in slow cooker
  2. In a bowl, mix remaining ingredients together, except cilantro and peanuts.
  3. Cover and cook on low for 8-9 hours until chicken is cooked but not dry.
  4. Skim off any fat. remove chicken to a platter and serve topped with sauce. Sprinkle with peanuts and cilantro if you wish.
  5. Serve over cooked rice.

Now … I actually used 4 skinless chicken breasts, that are frozen .. because that’s what I had in the freezer. I also used just under a half of a cup of peanut butter .. because I thought 1/4 cup wasn’t enough, and 2 Tbsp of soy sauce for the same reason. I added the ginger, and used medium salsa. I put everything in at 11am this morning on high, and I’m planning to switch to low in an hour or 3 .. just going to do a little bit of research first. Hopefully tonight I’ll have pictures and a review for you guys!

For more Slow Cooker Recipes visit:

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UPDATE: Okay … the chicken cooked almost perfectly, just fell apart. But the flavor of everything.. well .. it kinda tasted like Mexican food, like refried beans. I blame the salsa. Maybe I cooked it too long, but I didn’t taste the soy, ginger, or lime at all .. and very little peanut butter, even though it sure looked like it was all peanut butter. I’d like to find out what the real thai ingredient is that the salsa is supposed to replace .. I’m sure that would make a big difference. Everything smelled great when it started cooking .. just think it might’ve cooked too long.

UPDATE #2: Sean loved it. 

Dad’s Grilled Shrimp

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Olive oil drizzeled of the shrimp (2-3 tbs)
Garlic 1-3 cloves crushed
lemon or lime juice (juice from 1)
cover with paprika (don’t worry when you mix it it blends)
2-3 green onions chopped (or any onion about 1/2)
1/2 teaspoon jerk seasoning
Dash of red pepper flakes
mix and cool for 1/2 hour
That’s it I think but you never know if I left something out. When I make it I just grab whatever is handy, like Ken’s italian dressing in addition to the Olive oil
Have fun and enjoy
Oh yeah I forgot the parsley. A couple of Tbs before you mix

Texas Caviar

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  • 2 16 oz cans of black beans (or black-eye peas)
  • 4 scallions, green parts only
  • 2-3 jalapeno peppers, seeded and minced
  • 1/4 cup fresh chopped cilantro
  • 1/2 cup corn oil
  • 1/4 cup fresh lime juice
  • 1/4 cup apple cider vinegar
  • salt and ground pepper
  1. Drain beans, rinse and drain again
  2. Add scallions, jalapenos, cilantro and mix
  3. Wisk together oil, lime juice and vinegar and pour over beans
  4. Toss to coat
  5. Transfer to large glass or air-tight plastic container
  6. Marinate a few hours turning jar occasionally to mix ingredients (the longer the better, if using peas instead of beans, marinate 3-5 DAYS)
  7. To serve in a shallow glass bowl with tortilla chips for scooping