Thai Chicken Satay

So Simple. Serve with Spicy Peanut Dipping Sauce. Thank you I Wash You Dry

2 pounds Chicken Tenderloin
1/2 cup Creamy Peanut Butter
3/4 cup Coconut Milk
1/2 cup Brown Sugar
1/4 cup Soy Sauce
1 Lime, zest and juice of
1/4 tsp salt

Wooden Skewers
Cilantro for a garnish (optional)

• Place chicken in a zip close bag.
• In a medium bowl combine the remaining ingredients and stir till fairly smooth (it's not a big deal if there are a few chunks). 
• Pour onto the chicken in the zip close bag. 
• Seal it up and let marinade in the fridge for 2-4 hours.
• Once done marinating soak wooden skewers in water for 10 minutes to prevent burning on the grill. 
• Thread chicken onto the wooden skewers.
• Heat grill to medium. 
• Grill for 3-4 minutes on each side or until internal temp reaches 165 degrees F. It wont take too long since they are tenderloins and should be fairly thin.
• Remove from grill and serve with peanut dipping sauce 
• You can sprinkle with fresh cilantro for a garnish as well 

Browned Butter Brownies

The browned butter gives these brownies an amazing depth of flavor. Thank you The Food Charlatan

2 1/2 sticks salted butter (1 1/4 cup)
2 1/2 cups granulated sugar
1 1/2 cups unsweetened cocoa powder
1/2 teaspoon salt
1 tablespoon water
2 teaspoons vanilla extract
4 eggs
1 cup all-purpose flour
1 cup high quality semi-sweet chocolate chips

• Preheat oven to 350 degrees.
• Prepare a 9×13 baking dish by lining with parchment paper or foil and then spraying with non-stick cooking spray
• Melt butter in a large saucepan over medium heat. 
• Stir occasionally. 
• The butter will foam up, then back down and start forming brown colored milk solids or “bits”. 
• When it is a nice light brown and it starts to smell like you could drink it straight, that’s when you know it’s done.
• While your butter is browning, combine sugar and cocoa in a bowl or stand mixer.
• Once the butter is nice and brown, immediately pour the butter into the bowl with the sugar and cocoa 
• Beat the mixture until it is smooth, almost creamy.
• Add the salt, water, and vanilla. 
• Add the eggs, one at a time, mixing in between each addition.
• Add the flour and chocolate chips and mix until just incorporated. 
• Batter will be about the consistency of cement.
• Use a sturdy rubber spatula to spread batter in the 9×13 pan. 
• Bake for 25-30 minutes until toothpick inserted comes out clean.
• Let cool, then cut into 2″ squares to serve. 

Bacon Jalapeno Popper Quiche

An amazing recipe for a perfect brunch! Thank you Real Housemoms

9 inch frozen pie crust
1/2 cup cream cheese, room temperature
2 jalapenos, diced (deseed for less heat)
1 jalapeno, sliced into rounds (for top) (I mostly deseeded these as well)
3 slices bacon, cooked crisp and coarsely chopped
1/2 cup whipping cream
1/2 cup half-and-half
5 large eggs
1 teaspoon paprika
salt
1/2 cup shredded cheddar cheese
optional-light sour cream

• Preheat oven to 400 degrees F
• Thaw the frozen crust for 10 minutes 
• Prick the crust all over the bottom and sides with a fork to make tiny holes
• Bake it for 10 minutes
• Remove the crust and lower the oven temperature to 350 degrees
• While the crust is hot, spread the cream cheese all over the bottom as evenly as possible
• Sprinkle the diced jalapenos over the cream cheese (the rounds are for garnish later on)
• Put the cream and half-and-half into a small pot 
• Heat over medium heat for about 5 minutes or until tiny bubbles appear around the edges. 
• Scald (where you bring it to just under the boiling point) until very hot, but not boiling
• Beat the eggs together in a bowl
• Add the hot cream mixture to the eggs, whisking constantly to combine
• Add the paprika, salt and bacon
• Pour into the crust and bake for 30 minutes
• Remove from oven
• Arrange the jalapeno slices on top 
• Sprinkle with cheese 
• Bake until the cheese has melted and turned golden brown, about 12-20 minutes 
• Cool slightly before serving
• Optional-serve with light sour cream