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Quinoa Bowl with Tuna

Thai Peanut Dressing 1 cup creamy peanut butter 1 teaspoon ginger paste 1/4 teaspoon fish sauce 1/2 teaspoon cayenne pepper 2 tablespoons apple cider vinegar 2 teaspoons soy sauce 1-1/2 tablespoons granulated sugar 1/4 cup water, divided, plus additional (optional) Quinoa Bowls 2 cups water 1 cup quinoa 14-ounce can chickpeas 1 to 2 tablespoons olive oil 1/2 teaspoon garlic powder Salt, to taste Pepper, to taste 1 medium zucchini 1 carrot 1/2 cup red cabbage 5-ounce can Bumble Bee Solid White Albacore Tuna in Water 1 to 2 tablespoons onion, diced 1 tablespoon lime juice Cilantro

To make Thai Peanut Dressing: In mixing bowl, combine peanut butter, ginger paste, fish sauce, cayenne pepper, apple cider vinegar, soy sauce and sugar. Add 1 tablespoon water and whisk well. Continue adding water 1 tablespoon at a time until sauce is the consistency of heavy cream. (Note: You may not use full 1/4 cup water, and could use more depending on preference of thickness.) To make Quinoa Bowls: Heat oven to 400 degrees. In medium pot, heat water and quinoa. When it boils, turn heat to low and cover. Cook until water is absorbed and remove from heat. Drain and dry chickpeas. In bowl, combine chickpeas with olive oil, garlic powder and salt and pepper, to taste. Spread chickpeas on baking sheet; bake 20 minutes, or until golden brown. Remove from oven and cool. Spiralize zucchini at medium thickness. Using potato peeler, slice carrot in thin strips. Chop red cabbage. Drain and chunk tuna. In two bowls, split cooked quinoa evenly. Top with carrots, zucchini, cabbage, roasted chickpeas onions and tuna. Season with lime juice, cilantro and Thai Peanut Dressing.