Update and a new recipe

So our A/C unit is back up and running. We basked in the glorious cool air last night and even treated ourselves by dropping our night time to 78 degrees. About an hour after the unit was fixed we noticed that the house had gotten quiet so we went to investigate. I found the dog directly under the vent in our computer room with us sound asleep. Then in the hall and living room there was a cat under each vent also crashed out. They all were out for at least an hour and a half.
DJ was able to put down about half of the linoleum tiles in our bathroom so we can get out of the shower without standing on the cement. Our room still makes me sad to see all that bare concrete, but we are talking with the parents this weekend about a low interest loan so we can re-floor the place. If anyone knows a great place for laminate wood floors please let me know!
Got the call that my job application was received and now it’s the waiting game.

So since I’m back in the mood to cook I thought I would share a new recipe with y’all. This is not a salad, but I have used the sauce as a dressing of sorts before. You can also make this, cut up the chicken and make pita sandwich with shredded lettuce, cucumbers and tomatoes then drizzle the sauce over the sandwich. Yumers.

Chicken Satay with Peanut sauce

Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Fresh cilantro leaves
Peanut sauce, recipe follows

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Brush your grill with oil to prevent sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste,
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
Yield: 3 cups