Pan Fried Corn

Instructions

Things You'll Need:

• fresh or canned corn
• 4 TBS butter not margarine
• 1/2 diced onion 
• Tony's Seasoning
• 1 TBS Brown Sugar 
• skillet

1. Cut kernels from cob if using fresh corn ( best ). If using canned corn, drain well over the sink. If in a hurry, pat dry with paper towel, etc. Add  Tony's Seasoning to taste.
   
2. Put butter in skillet to coat bottom, and keep corn from sticking. Get butter hot and add corn and onions to frying pan. Be careful not to burn.
   
3. Cook on high for just a minute. Turn to medium/medium high and continue cooking until browning begins. Stir often to prevent sticking and uniformly brown corn. Add Brown Sugar. Watch for hot flying kernels, and lower heat if necessary to prevent being burned by them.
   

Lettuce Wraps

Ingredients

• 6-8 Butter Lettuce Leaves
• Thai Chicken Satays (recipe below)
• Julienne carrots
• Thai Marinaded Cucumbers (recipe below)
• 1 Tablespoon Roasted Peanuts – Chopped
• Thai Peanut Sauce (recipe below)
• Sweet Red Chili Sauce

  Directions

• Remove the hard stems from the bottom of each leaf of lettuce.
• Wash and dry the leaves and arrange in a group on a larger platter.
• Arrange on the serving platter and fill with each one of the fillings (chicken,carrots, and marinated cucumbers).
• Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
• Fold the leaf in half and enjoy!

Thai Chicken Satays

Ingredients

• 1 lb boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 TBS fresh lime juice
• 2 cloves garlic
• 1 tsp grated fresh ginger
• 3/4 tsp red pepper flakes
• 2 TBS water
• 4 green onions - cut into 1' pieces

Directions:  

1. Cut chicken into 3/4' strips
2. Place aside
3. In a large Ziploc bag combine soy sauce, lime juice garlic, ginger, red pepper flakes, water and green onion and mix thoroughly.  Place chicken in the bag, zip up and shake till all pieces are coated with the marinade.
4. Refrigerate for atleast 30 minutes, up to 24 hours.
5. Grill for 6 to 8 minutes

Thai Marinated Cucumbers

Ingredients

• 1/3 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 large cucumber – seeded

Directions

1. Combine the vinegar, sugar, water and salt in a small pan.
2. Cook over a medium heat, stirring until it boils and the sugar is dissolved.
3. Remove from heat and let it cool to room temperature.
4. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices.
5. Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
6. Cover and refrigerate for up to 2 hours.

Peanut Sauce

Ingredients

• 1/4 cup creamy peanut butter
• 2 tbsp water
• 4 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp lime juice
• 1/2 tsp chili oil

Directions

1. Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
2. Stir mixture over a medium heat until it begins to bubble.
3. Cover the pan and remove from the heat.

Ooey Gooey Carmel Popcorn

BEWARE THIS STUFF IS ADDICTIVE! ;)

Ingredients:

• 2 1/2 cups brown sugar
• 1 cup karo syrup
• 1 cube butter
• 1 can sweetened & condensed milk

 Directions:

1. Bring sugar, karo syrup, and butter to a boil.
2. Add sweetened condensed milk.
3. Boil to soft ball stage.

     4. Pour over a large bowl of popped popcorn.

YUMMY!

Thai Chicken Pasta

Ingredients:

• 1 lb boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 cloves garlic - minced
• 1 tsp grated ginger
• 3/4 tsp red pepper flakes
• 2 TBS water
• 4 green onions - cut into 1' pieces
• 1 box of Garden Rotini
• 8 oz sourcream
• 1 jar sweet chili sauce

Directions:

1. Cut chicken into 3/4' strips
2. Place aside
3. In a large ziploc bag combine soy sauce, garlic, ginger, red pepper flakes, water and green onion and mix throughly.  Place chicken in the bag, zip up and shake till all pieces are coated with the marinade.
4. Refrigerate for atleast 30 minutes, up to 24 hours.
5. Place marinated chicken in a crock pot and cook for low for 4 to 5 hours OR
6. Saute in a large frying pan till done.  
7. In a large pot cook noodles as directed.
8. Place sour cream and sweet chili sauce in a large shallow glass dish and mix together.
9. Add the cooked noodles and chicken.  Toss till coated and serve hot.