MIDNIGHT MADNESS (MMSC54) BBQ TIME!

Happy Tuesday!

Did you all enjoy your weekend and do something fun? I sure hope so. We had a parent/teacher meeting on Friday to see how Thijs had done on his SAT's and were so proud of him...he placed at the 99th percentile for reading and 88th percentile on his math...so it was a very proud moment for us. He is such a good student and the work seems to be easy for him so we are glad that he is doing so well. Next week he will graduate from Kindergarten, so we will be celebrating that!

Talking of celebrating, did you all enjoy the dance party over at MM? I know I did. Congratulations to all the winners of the door prizes....scoot on over to Priscilla's to find out who won!!!

Are you ready for more excitement this week.....let's take the fun outside and have a BBQ!! Here is one of my favorite things to have on the BBQ as I am not a red meat eater!! This is delicious!

Chicken Satay with Peanut Sauce

Recipe courtesy Tyler Florence

Prep Time: 25 min Inactive Prep Time: 2 hr 0 min Cook Time: 10 min Level: Easy Serves: 20 skewers
Ingredients
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
Butter lettuce leaves
Fresh cilantro leaves
Directions:
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. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; 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, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
Directions
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
Copyright 2010 Television Food Network G.P., All Rights Reserved
I hope you will all take the time to try this chicken satay and let me know how you like it!

Congratulations to all our winners who played along with last weeks sketch
Our Masterpiece Award goes to
#28 Guro
Our Remarkables Awards go to
#36 Grace
#37 Gry-Beate
#51 Barbara Anders
Our weekly sponsor is Stamp and Create

Our Monthly sponsor is PB Stamps

For my project this week I decided to reuse an acetate box from some Christmas cards.

I used this adorable Penny Black stamp called "uplifting!!"

As you can see I used lots of ribbon, buttons and gems to decorate it

Lots of layers on this one!

Here is what the box looked like to begin with and after I finished my project! I sure hope my friend likes it!

Challenges entered

Flutterby Wednesdays - paper piecing and butterflies

CraftyCatz - petals and pearls

Cute Card Thursday - Someone Special

Pollycraft - Summer Blooms

Pixie Dust Studio - Cut it out

Meljens designs - Flowers and blooms

La la land - Anything goes

Penny Black - Flowers

Your Next Stamp - Cut it out and pop it up

Pile it On - Photo Inspiration

One Stitch at a time - Anything but a card

WhoopsiDaisy - As you like it

Enjoy your day!

Hugs,

Charlotte