Category Archives: Pyrex

Thai Chicken Satay With Spicy Peanut Sauce


Anyone who knows me can tell you- I LOVE Thai food!  Here’s my version of the classic chicken satay with peanut sauce. It can either be made in the oven (using the broiler) or on the grill. The version I’m making will be done on the grill. Let’s get started.


2 large skinless chicken breasts pounded thin.

  • For the marinade :
  • 1 large clove of Garlic, crushed
  • 1 chili pepper, chopped
  • 2 tablespoons Soy sauce
  • 2 tablespoons  oil (vegetable or olive)
  • 1 tablespoons seasame oil
  • 1 teaspoon Honey
  • 1 bay leaf
  • Wooden skewers, soaked in water for a minimum of 1 hour
  • For the sauce:
  • 2 tablespoons  oil (vegetable or olive)
  • 2 green onions, chopped
  • 1 chili, chopped
  • 1 clove of Garlic, crushed
  • 2 heaping tablespoons Peanut Butter
  • 1 teaspoon Honey
  • 1/2 can Coconut milk
  • 1 teaspoon Fish sauce
  • 1 tablespoon Soy sauce

Pound your chicken breasts till the are approximately 1/4-1/2 thick and cut in 1″ x 3″ slices and place in a non reactive bowl.  Combine the garlic, chili pepper, soy sauce, oils, honey, bay leaf and mix well.  Pour the marinade mixture over the chicken, stir and coat well.  Cover and allow the chicken to marinade at least 4 hours or overnight.  (Notice the new Autumn Harvest mixing bowl. It was purchased at the local Salvation Army for $1.49 what a great way to showcase my new purchase.)


Next get your wooden skewers soaking, they need to soak for at least 1 hour in water.  If you don’t have wooden skewers on hand, metal skewers work just fine.


Time to make that awesome peanut sauce.  Combine the oils,green onions, chili, garlic, peanut butter, honey, coconut milk, fish sauce and soy sauce. Mix or blend well.  I usually use a small food processor.


Now comes the fun part, the assembly.  Take your skewers and carefully thread the chicken over and under so it will stay secure while you grill.  Place 1-2 pieces of chicken (depending on the size) on each skewer leaving at least 3 inches at the bottom of the skewer.


Spray your grill with cooking spray and preheat your grill  to atleast 350-400 degrees.  Using tongs, grill each side for approximately 6-8 minutes or until done.  You want the juices to run clear but you don’t want the chicken dry.


I like to heat my peanut sauce so it is warm when I serve.  I usually just add it to the top rack of the bbq while I’m making the satay.  (gotta love that Corningware) Serve with warm rice and a small salad.

If you have tried my recipe, I would love to hear your feedback!




1960’s Pyrex Daisy Casserole Dishes

pyrex daisy yellow casserole dishes
Pyrex Daisy Casserole Dishes

I forgot about these colorful casserole dishes in the cabinet. These are vintage Pyrex Daisy casserole dishes from the 1960’s. The smaller of the two dishes was in a “apartment care package” that came from my mother when I moved into my first apartment. I have managed to keep it all these years. (with only minor dings and damages)

In 1915, Corning Glass Works introduced Pyrex glassware.  This was a clear version of the cookware.  With the success of the clear version , Corning released the  Flameware series around 1936 and then the Pyrex Colors series starting in 1947. What’s the difference between Pyrex and Corningware- stovetop use.  Pyrex is safe to use in the oven and in microwaves, but it does not handle direct heat from stovetop or broiler use.

The casserole dishes above are part of a huge pattern design that Pyrex produced, but there’s also a very similar pattern called Sunflower.  It’s the same pattern, except the center circle is orange.  I was able to find the larger casserole at a local thrift store for a few dollars.  Online retailers are selling a set of three casserole dishes for $69.99.  I’d love to come across more of this pattern.  (Thanks Mom!)

If you’d like to check out a great Pyrex website that shows every pattern you could think of, check out