Springing Into Spring With A Delicious Recipe And Refreshing Cocktail
This was a post from a while back featuring one of my all time favorites – Chicken Satay. It just reminds you of warmer days to come. Pair this with a refreshing cocktail and you have a Springtime celebration.
Also, check out our Tropical Paradise “Summerscape”. It is always fun to create a theme for you meals. Why not make it special?
Tropical Table Scape On The Patio
The table scape features an adorable table runner that I found at Homegoods. The pineapple motif just spoke to me. At the time of this post we were living in South Florida, and the incredible heat in the Spring and Summer makes us crave cool and refreshing beverages and easy to prepare meals.
Here is a look at our bar set up in our garden. We use this bar area under a cabana a lot during the summer, as it shelters us from the sun. This area is located in an area where we get a really great breeze.
This lunch was so delicious featuring Mo’s Chicken Satay. We serve the satay with a Coconut Mango Pepper Dipping Sauce. It has just the right balance of sweet and spicy. You will love this sauce, as it is delicious and goes really well with grilled shrimp or chicken.
We added one of our favorite cocktails – a refreshing Rum Swizzle. The Rum Swizzle was invented while cruising around Biscayne Bay on our boat. We no longer have the boat, but still, enjoy our favorite rum drink.
Warm Weather + Tropical Drinks = Perfection!
There is not an exact recipe. It is just a combination of Orange Mango juice, cranberry juice, Bacardi white or dark rum, and Malibu Caribbean Rum with Coconut Liqueur. It will make you feel like you are in the islands. Our preference is about 2/3 Orange Mango juice, 1/3 Cranberry Juice and equal amounts of the 2 different rums.
This was a fun way to enjoy a Thursday afternoon, having adult beverages is just fine when you are retired, every day is a weekend!
Mo's Chicken Satay Recipe
- March 12, 2021
- Print this
- 1 cup chunky peanut butter (no salt or sugar)
- 1/2 cup peanut oil
- 1/4 cup white wine vinegar
- 1/4 cup Tamari or Soy Sauce
- 1/4 cup freshly squeezed lemon juice
- 4 garlic cloves, minced
- 8 cilantro leaves (optional)
- 1 whole dried chili or 2 teaspoons red pepper flakes)
- 2 teaspoons freshly grated ginger
- 6-8 boneless, skinless chicken breasts, cut in to 3/4 inch strips
- About 20 - 25 6 inch long wooden skewers (soak in water prior to grilling to avoid burning)
- Step 1
- Mix all of the marinade ingredients together in a large bowl
- Step 2
- Cut the chicken breasts in to 3/4 inch thick by approximately 4 inch long strips
- Step 3
- Marinate for up to 24 hours, refridgerated
- Step 4
- Remove chicken from refridgerator and thread on to 6 inch skewers that have been soaked in water
- Step 5
- Grill chicken skewers over medium heat until cooked through
- Step 6
- Approximately 15 – 20 minutes
- Step 7
- Serve with Mango Coconut Pepper Dipping Sauce (I get this at The Fresh Market, but you can order it on Amazon)
- Step 8
This year we will embrace our hot, hot, humid Spring and Summer here in South Carolina and celebrate the sunshine. CHEERS!