2 Sauces

I'm sad I missed our "sauce" recipe group. If I had been there, I would have brought one of these super yummy sauce recipes.

Pork Satay with Peanut Sauce
1/3 cup soy sauce
2 green onions, sliced
3 Tbsp. brown sugar
3 Tbsp minced fresh cilantro
3 Tbsp. Thai chili sauce
2 Tbsp. sesame oil
2 tsp. minced garlic
1 lb. pork tenderloin, cut into 1/4 inch slices (I always use the teriyaki flavored ones)
1/3 cup creamy peanut butter
3 Tbsp. hot water
2 tsp. lime juice

In a small bowl, combine the first seven ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a large resealable bag or container; add the pork. Seal and turn/shake to coat; refrigerate for 30 minutes. Drain and discard marinade. Thread pork slices onto metal or soaked wooden skewers. Place skewers on a greased baking pan. Broil 3-4 inches from the heat for 3-4 minutes on each side or until meat juices run clear. Meanwhile for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with meat skewers. (We always make sticky rice with this dish and love to dip the rice in the sauce as well.)

Sweet and Sour Sauce ala Betsy
*I grew up with this sauce. It was one of those Sunday dinners that always tasted good. It is heavy on the sweet and light on the sour so we often call it Betsy's sweet sauce at our house.

1 cup sugar
1/2 cup vinegar
1 cup chicken broth
4 Tbsp Ketchup
1 Tbsp soy sauce
dash of salt and pepper

Mix all the ingredients and heat to dissolve.
*How I use this recipe: Defrost 4-6 chicken breasts. Crush saltine or ritz crackers to make a crumb coat on chicken. First, dip chicken in beaten egg. Then, dip chicken in cracker crumbs. Brown chicken in oil. Add sauce mixture to chicken and cook over medium high heat until chicken juices run clear and the sauce thickens. If the sauce is not thickening, you can always add some corn starch to help it along. Serve over rice.

Chicken with French/Cranberry Sauce

So here is a recipe I would have for our "Sauces" day if I'd been thinking ahead. You wouldn't think these flavors would go together but they are really yummy. Serve it over rice for a delicious meal.

Boneless, skinless chicken breasts (4-6)
Bottle of French salad dressing
Packet of dry onion soup mix (most boxes are 2 in a packet for something like $2 but they have them at the dollar store - 3 packets for $1)
Can of cranberry sauce - the kind with whole cranberries not the kind that is the jelly you use at Thanksgiving.

Grease the bottom of a 9x13 pan and lay the chicken breasts in the pan.
In a separate bowl mix together dressing, soup mix, and cranberry sauce.
Pour over chicken.

Cover with tin foil and bake at 350 until chicken is cooked through (45min -1 hour)
Serve over rice and enjoy!!

Jamaican Lasagna