Chicken Satay with Coconut Peanut Sauce


What do you do when you don’t have any bamboo skewers in your BBQ drawer in your kitchen?

You just make chicken satay without the skewers is what you do.

The moral of this story is that nobody is perfect but you should do what you do anyways.

Like yesterday.  I went to the grocery store and got my groceries for the week.  I then proceeded to pay at the checkout line, smile at the bag boy, get in my car and drive home.  I walked through the door with my bags of groceries, put them away nicely in the fridge and pantry, and went to my bathroom to get a hair tie.  It was at that moment that I looked in the mirror and noticed that my (very cute) button down flannel was unbuttoned all the way to the bottom of my bra.  My boobs were hanging out.  You could see my whole bra.

How long did I walk around like this?  Good question.  I have NO idea.  None.  At all.

I like to think that maybe some nice lady at the grocery store would have told me about my fashion faux pas had the whole dilemma happened in the store (as opposed to the car or at home).

I also like to think that if somebody was not that nice, at least I made a few peoples’ days hopefully.

The mystery remains unsolved, but at least I always have chicken satay to make me feel better from embarrassing moments.

Because if coconut peanut sauce doesn’t make you feel better after a rough day, something might be wrong with you.

Or maybe not, but I do question your morality.


Chicken (Serves 2):

1 chicken breast

1/2 c. low fat coconut milk

1/2 tsp. yellow curry powder

Salt and pepper, to taste

1 tsp. soy sauce

1/4 tsp. siracha

1 garlic clove, minced

1/4 tsp. ginger, grated

2 tsp. brown sugar


1/3 c. low fat coconut milk

3 Tbs. natural peanut butter*

1/2 tsp. soy sauce

Salt and pepper, to taste

1/2 Tbs. brown sugar

1/2 tsp. yellow curry powder

*Use natural peanut butter, like the stir kind with the natural oils.  The kind made without any sugar.  If you look in the ingredients, it will only list peanuts.  I promise, it tastes so much better (and it’s better for you!)


Cut chicken into long strips.  You want them to be fairly thin.


Place them in a bowl and season with salt and pepper.


Pour coconut milk over chicken.


Add curry powder, soy sauce, siracha, garlic, ginger, and brown sugar.


Stir together.  Wrap with plastic and marinate for 1 hour to overnight.


Once they’re nice and marinated, grill until juices run clear, about 2 minutes per side over medium heat.


While the chicken cooks, combine sauce ingredients in a small saucepan and cook on medium heat until warmed through.


Serve with brown rice, broccoli, green beans, or Thai marinated cucumbers.

I personally serve mine with tons of peanut sauce, because I’m practically obsessed!  I may or may not have eaten the leftover sauce with a spoon.  But that’s another unsolved mystery.


Also, this would be great to serve to a crowd.  Super easy and super quick!  One of my favorite last minute meals.

XO Sara


Chipotle Spiced Chicken Tacos with Cilantro-Lime Crema



Hi guys!

I’m writing this post late in the night purely because there’s a good chance I’ll be on a small hiatus for the next few weeks.


Because I’m moving!  Yep, the past week all I’ve been doing is packing away.  We even got a 26 foot trailer to pack it all in.  Crazy!

So, about these tacos.  I’ve been craving Mexican food so badly the past few weeks but have yet to get it.  And even though what I’m really craving is deep fried chips with salsa, and globs of gooey cheese over shredded beef, this was a pretty good sub for a healthy dinner.

And just in case you’re wondering, my brother (and I quote) said these were “the best tacos he ever had”.  A nice compliment if I do say so myself.

The best part?  They’re sooo easy!  They only took me about 1 hour to make from prep to dish-washing, and some of it can be made in advance if needed.

Keep reading for the best tacos ever 😉


XOXO Sara Lynn

*Song of the day: Beach Demon by Wavves


Indian Butter Chicken (Crockpot Style)


Hi guys!

I hope you guys had an amazing weekend like I did!  It was absolutely crazy, but definitely worth it.

On Saturday, I had a second Thanksgiving with my family.  Because we had a big family reunion, we didn’t get the traditional Thanksgiving we’re all used to and definitely needed a makeup.  So even though I’m still stuffed with food, I’m here with yet another recipe.

On Wednesday, I made an amazing dinner of butter chicken, brown rice, Guferati (Indian green beans), and naan.  All healthy (of course).


Unfortunately, the naan did not work out.  Even though it looked good.  So I won’t give you that recipe.

But I do have an amazing butter chicken recipe that I made, paired with awesome guferati.  The recipe also calls for tandoori masala and garam masala which I have recipes for because they’re much cheaper than buying from any store.

Both recipes are by yours truly.

Butter Chicken

1 1/2 Tbs butter
2 Tbs canola oil
1 1/2 lbs. chicken breast, cut into bite sized chunks
1/2 white onion, large dice
2 large cloves garlic, chopped
3 tsp. yellow curry
3 Tbs. red curry paste
2 tsp. tandoori masala

1 tsp. garam masala
1/2 tsp. ginger
1/4 tsp. cumin

1/4 tsp. ceyenne pepper
1 1/2 tsp. ground cardamom (I found this really cheap at World Market. It was $10 at the grocery store)
1 Tbs. brown sugar
6 oz. tomato paste
1 can light coconut milk
1 regular sized container plain Greek yogurt
salt and pepper, to taste

Heat butter and canola oil and saute garlic, onion, and chicken for a few minutes. Add  yellow/red curry, tandoori masala, garam masala, cumin, ceyenne, ginger, brown sugar, cardamon, and tomato paste. Cook until the chicken starts to cook and the tomato paste is smooth.

Pour all of it into a crock pot. Mix in coconut milk, yogurt, and salt and pepper. Cook on high 4-6 hours or low 8-10. Serve with rice.

I made this in the crockpot, but if you cooked the chicken with the onion, you could probably make it in a pan and just simmer it with the coconut milk and yogurt.


Garam Masala

1 Tbs. cumin
1 1/2 tsp coriander ground
1 1/2 tsp cardamom ground
1 1/4 tsp. pepper
3/4 tsp cinnamon
1/2 tsp. cloves ground
1/4 tsp. nutmeg ground

Combine all ingredients.

Tandoori Masala

1 Tbs. garam masala
1 Tbs. cumin
1/2 Tbs. coriander
2 tsp. paprika
1/4 tsp. dry mustard
pinch fennel seeds
1/4 tsp. ceyenne pepper
1/4 tsp. ginger

Combine all ingredients.


I hope you love this recipe!  It is so good.  Tastes just like it came from an Indian restaurant!  Let me know what you think.

*Edit*: I made this recipe on the stove and it came out beautifully!  I just cubed the chicken, browned it, added all sauce ingredients like in the crockpot, and simmered it for about 10 minutes.  I also added 1 c. of chicken broth because it’s thicker on the stovetop than it in in a crockpot.  Enjoy!