Guest Post From The Wife

Oooo, look at that delicious bowl of rice noodle pad thai, you say.  I want to eat that normal pad thai, you say.

Fool!

I don't have many kitchen gadgets, but one I heart very much is my spiralizer.  I was reluctant to even order it, as Fatty has what I refer to as "Lenny strength." He is the opposite of King Midas, destroying lots of things he touches.  But I took the plunge, and after the box arrived from Amazon and my husband swiftly push-kicked it from the sidewalk to me at the front door (of course), I unpacked it and realized it was more hearty than I imagined, so he is allowed to touch it.

I can turn potatoes, zucchinis, carrots, whatever I want (well, kinda) into noodles!  It helps the ol' waistline but it also just keeps it interesting in the kitchen with different textures and colors.  Thicker root vegetables spiralize best.  So when I laid my eyes on a daikon radish at the farmer's market Saturday morning, my mental gears started turning.  What resulted is below.

Daikon Pad Thai

1 daikon radish, peeled, ends chopped, spiralized on Blade B

1 carrot, peeled, ends chopped, cut into matchsticks

1 green onion, minced

In medium skillet, saute carrot for a couple of minutes, then add radish.  Saute until desired tenderness is reached, about 5-7 minutes.  Toss green onion in at very end just to soften.

Peanut sauce

1/2 tsp chili paste (sambal olek)

1/2 T rice vinegar

1/2 T ketchup

1 T peanut butter

1/2 T olive or sesame oil

1 tsp soy sauce

splash water

Whisk together until peanut butter blends with other ingredients.  Add to ingredients in skillet while still hot.  Toss to coat.  Garnish with peanuts and cilantro if desired.

Slow cooker Pineapple Chicken & Stuffing

This particular gem is for those nights when you don't want to do anything other than take the food out of the slow cooker and put it on a plate, it is just that simple. With the wife working all day, and sometimes I'm just not wanting to slave over the hot stove in the sweltering Oklahoma heat this is the perfect meal for getting out of the kitchen and into the cool seat in front of the TV.


4 Boneless, skinless chicken breasts

1 Box of your favorite stuffing

1 Can of cream of chicken soup

1 Can of Diced, or crushed pineapple

1 Slow cooker bag


Place the slow cooker bag in the slow cooker. Place in the 4 chicken breasts, raw. Salt and pepper before placing in the slow cooker. Cover chicken with pineapple, followed by the whole box of stuffing, and then cover stuffing with cream of chicken soup.

Depending on your slow cookers "low" setting it could take from 2 to 4 hours, also depending on how big the breast is. (Insert your joke). Our cooker went for 2.5 hours and the chicken remained nice and moist. If you love chicken and stuffing, this is great and all in one "pot." Enjoy.

One a scale of 1-5 fat rolls, this was a 4.