by Justin Segelstrom
These are three of my favorite recipes lately. They're flavor-packed and guaranteed crowd pleasers. Whether it’s grilling weather or crockpot season, these dishes always deliver.
Thai Chicken Skewers with Peanut Sauce
There aren’t many grilling days left, but tomorrow’s supposed to be nice... perfect excuse to fire it up. These skewers are loaded with flavor, super simple to prep, and that peanut sauce? So good.
Ingredients
Chicken Marinade:
¼ cup soy sauce
3 tbsp dark brown sugar
Zest of 1 lime
2 tbsp vegetable oil
3 garlic cloves, minced
1 tbsp curry powder
½ tsp ground ginger
¼ tsp ground cardamom
½ tsp salt
3 lbs boneless, skinless chicken breasts
Peanut Sauce:
1 (13 oz) can coconut milk (not low fat)
⅓ cup peanut butter
¼ cup dark brown sugar
2 tbsp soy sauce
1 tbsp red curry paste
3 tbsp fresh lime juice
For Serving:
Lime wedges (optional)
Instructions
1. Pound chicken to an even thickness, then cut into bite-size chunks.
2. Mix up all the marinade ingredients, toss the chicken in, and let it chill in the fridge for at least 4 hours or overnight.
3. Whisk the sauce ingredients (except the lime juice) in a saucepan. Simmer a few minutes, then stir in lime juice and set it aside.
4. Preheat the grill to high. Thread chicken on skewers, oil the grates, and grill for about 8–10 minutes, flipping once.
5. Serve with the peanut sauce and lime wedges.
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Cajun Fettuccine Alfredo with Blackened Chicken
Creamy, spicy, and crazy good. This one comes together quick and doesn't disappoint.
Ingredients
4 boneless, skinless chicken breasts
Olive oil
3 tbsp minced garlic
¼ cup dry white wine
3 cups heavy cream
1 cup sun-dried tomatoes, chopped
1 lb fettuccine
¾ cup grated Parmesan
Salt & pepper to taste
Green onions for garnish
Blackening Spice:
1 tbsp garlic powder
1 tbsp black pepper
½ tbsp salt
2 tsp cumin
2 tsp onion powder
1 tsp cayenne
1 tsp Italian seasoning
1 tsp paprika
½ tsp chili powder
Instructions
1. Coat chicken in the spice mix. Sear in a hot cast-iron skillet 2–3 minutes per side, then bake at 350°F until it hits 165°F inside (about 10 minutes). Slice it up.
2. In a skillet, sauté garlic in olive oil. Add wine and cream, simmer until thickened, then stir in sun-dried tomatoes.
3. Cook the pasta in salted water, drain it, and set aside.
4. Stir Parmesan, salt, and pepper into the sauce, then toss in the pasta and chicken.
5. Top it with green onions and a little extra cheese for good measure.
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Carne Guisada
Tender beef in a rich, chile-packed gravy. This one makes the house smell incredible and is perfect for a cold day when you want to stay cozy inside.
Note: The dried chiles are optional. I know they're not always easy to find, although I am seeing them more and more in town lately. Check the Asian market in Bismarck, it has everything! I suggest getting them because they really do add a nice depth to this and some needed heat.
Ingredients
3-4 lbs chuck or braising steak, cubed
2 tbsp flour
4 dried guajillo chiles
3 dried chile de árbol
1 tsp brown sugar
2 tsp cumin
1 tsp chili powder
½ tsp cayenne
1 tsp salt
½ tsp black pepper
2 tbsp olive oil
1 onion, diced
4 garlic cloves, minced
1 green bell pepper, diced
2 tbsp tomato paste
2 large tomatoes (or 1 can crushed)
½ cup beef broth
1 bay leaf
2 sprigs oregano (or 1 tsp dried)
Cilantro for garnish
Instructions
1. Toast the dried chiles in a dry skillet until fragrant. Boil a couple cups of water, add the chiles, and let them soak until soft. Pull them out with just enough soaking liquid and blend until smooth.
2. Toss the beef with flour, sugar, and spices.
3. Cook onion in oil until softened. Add garlic, then the beef, and brown it up.
4. Dump everything into the crockpot... bell pepper, tomato paste, tomatoes, broth, chile paste, bay leaf, and oregano. Give it a stir.
5. Cook on LOW 6–8 hours or HIGH 4–5 hours, until the beef is melt in your mouth tender.
6. Pull out the bay leaf, taste and adjust seasoning, and top with cilantro.
That’s it for this month! Just a few of my current favorites. Simple, full of flavor, and the kind of food that makes you happy to be in the kitchen.
Justin's posts for On Your Table appear on the third Friday of each month. Visit this page to view some of the recipes he has shared with us.