Rachel's Potatoes

·      Potatoes

·      Cheese (feta, muenster, mozzarella)

·      cream

·      salt, pepper

·      habaneros

·      olive oil

 

Preheat oven to 425 

Abt 3 lbs potatoes, diced 10 oz each of mozzarella, muenster and feta, diced 1 tbsp course sea salt 3 tbsp olive oilMixed together. Put in greased 9x13. Pour 1/2 c cream over dish. Carefully cut habanaros in 1/2, kinda bury them in potatoes and fill with olive oil. Baked for 55 min or so until bottom looks crispy. Spread the oil that has been in the peppers over the dish.

Thai Chicken Salad with Peanut Sauce

Chicken marinade

·      1/2 Cup vegetable oil

·      2 Tb rice vinegar

·      1/4 Cup sugar or 2 Tb Truvia

·      1 clove garlic, minced

·      1/2 bunch cilantro, chopped

·      1 lime, juiced

·      dash of salt and pepper

·      4 boneless, skinless chicken breasts – about 2 1/2 pounds total

 

Salad

·      2 hearts of romaine, chopped

·      1/2 large head of napa cabbage, chopped

·      1 cucumber, peeled, seeded and chopped

·      2 carrots, shredded

·      1 red bell pepper, chopped

·      5 green onions, chopped

·      1/2 bunch of cilantro, chopped

·      1 Cup salted peanuts

 

Dressing

·      1/4 Cup rice vinegar

·      1/4 Cup Thai sweet red chili sauce

·      1 tsp sesame oil

·      1/2 tsp sugar or Truvia

·      pinch of salt and pepper

 

Peanut Sauce

·      1/4 Cup natural peanut butter

·      2 Tb soy sauce

·      1 Tb rice vinegar

·      1 Tb Thai sweet red chili sauce

·      2 Tb water