Kare Kare is a traditional Filipino stew which is normally made with oxtail and vegetables simmered in a rich peanut butter sauce.
While the real deal is absolutely delicious, it’s also rather time-consuming and requires a few ingredients that you might have trouble finding unless you happen to have a Filipino market nearby.
For the rest of us, I’ve concocted this quicker and easier version using boneless skinless chicken thighs that can easily be made on a regular weeknight using ingredients any well-stocked supermarket should carry. It’s fresher and lighter than the original, but no less delicious, and it comes together in just a little over half an hour.
The characteristic golden-yellow of proper kare kare comes from annato paste, which is sold in many Latin American, Mexican, and Filipino markets. Don’t sweat it you can’t find it, though – turmeric is a perfectly good substitute, albeit not an authentic one.
This thick and creamy soup is bursting with parsnips and apple – an earthy and sweet combination which matches beautifully with the peanut butter, and the cool weather!
This isn’t some flimsy soup – it will fill you up plus you’re getting a great vegetable fix along with an energy boost to help see you through the frenzy of upcoming holiday festivities.
As the weather turns colder, soup becomes a more attractive dinner option. This week, we have a delicious African-style peanut butter soup that has a kick to match its savory, nutty flavors. Perfect for chilly autumn nights, serve this with your favorite bread for an easy and comforting dinner. This soup also freezes well so you can enjoy it all season long.
Are you one of those people who makes turkey the same way every year? Maybe you swear by roasting it breast-down or deep frying it, or maybe you’re of the mindset that the cooking method doesn’t matter as long as the turkey was brined (side note: I highly recommend brining too!). Whether or not you change up the method that you use to cook your turkey, there is still the question of how you want to flavor it. You can stuff it, fill it with aromatics like lemon, onion, and carrot, season it under the skin, or give the outside a rubdown with herbed butter or oil. But this year why not try something new? This turkey brings something completely different to the table!
A savory blend of herbs, spices, and peanut butter brings a whole new level of flavor to this turkey. It’s a unique take on turkey, and the perfect way to spice up your holiday table.
Lentils are quickly becoming my favorite legume. I’ve been experimenting with them on all kinds of dishes. But it wasn’t until I made this vegetarian lentil “meatloaf” that I really fell in love. The lentils do a wonderful job of recreating the meaty texture we all know and love in meatloaf and the peanut butter adds a nice subtle nutty flavor.
Also topped with an irresistible peanut butter barbecue glaze, this vegetarian lentil meatloaf is sure to become a favorite in any household.
If you ask most people to name one side dish that’s always present on their Thanksgiving dinner table, you’re likely to get one of three answers: potatoes, stuffing, or green bean casserole. There are plenty of ways to change up potatoes and stuffing, but that green bean casserole never seems to change much. Why not reinvent it and give it a fresh flavorful twist?
With a little inspiration from classic Thai flavors, this dish turns the old-fashioned version of green bean casserole on its head. Cream of mushroom soup is replaced with a flavorful creamy sauce made from coconut milk, peanut butter, tamari sauce (instead of soy sauce to keep this dish gluten-free), and fish sauce (just omit if you want to keep this dish vegan). Onion, garlic, and ginger up the flavor even more, and using fresh mushrooms and fresh green beans makes all the difference in the world. And don’t worry, even though I ditched the fried onions, I would never forego that wonderful crispy topping so I used toasted coconut flakes and salted peanuts. This dish is a little sweet, a little salty, full of flavor, but nicely balanced; and yup, it’s even better than the original!
Why not start a delicious new Thanksgiving tradition?
Meatballs are a lot of people’s favorite food, and in this recipe, we put a peanut butter spin on the classic dish. The Smooth Operator peanut butter helps bind the meatballs together in addition to providing a nutty flavor to contrast with the savory meat. Perfect for tossing with pasta or simply eaten on their own, these meatballs are as tasty as they are easy to make.
Meatballs make great appetizers whether you use beef, or in this case, turkey. The addition of The Heat Is On peanut butter gives these meatballs an extra kick of spiciness. These bite-size meatballs are perfect for serving at parties and can be made in advance. This recipe is also gluten- and dairy-free, so it can accommodate guests with dietary restrictions.
No matter how long you live in a foreign country, you will always be a child of the place where you were born – and in my case, that would be Africa. The inspiration for this soup comes from spicy traditional African groundnut and chicken stews. Although no less hearty, this recipe takes those flavors and adapts them to make a soup that’s both vegetarian and deeply satisfying in a way that only the taste of home can be.
Smooth Operator peanut butter serves as the base of the sauce for these cold sesame noodles, giving the dish that peanutty flavor so popular in Asian cuisine. Make this recipe for dinner and bring the leftovers for lunch!
It’s easy to get stuck in a sandwich rut and end up eating the same thing day in and day out. But really, with all the different bread and filling options available it’s a shame not to branch out and try something new.
Peanut butter in a roasted vegetable sandwich might not seem like the most obvious combination, but that’s just because you haven’t tasted it yet. Old Fashioned Crunchy peanut butter is made into a tangy, garlicky peanut spread that melts over the warm roasted veggies and transforms them into a hearty meal. It’s served on chewy, crusty ciabatta bread to help soak up the juices and provide safe and sturdy transport directly to your mouth.
This is a great recipe if you want to use up the veggies in your fridge or are just looking for a quick dinner to throw together. This vegetable and chicken stir fry has a subtle nutty and sweet flavor from the peanut butter sauce made with The Bee’s Knees. Serve with rice and you have a well-rounded hearty meal!
This vegan burger uses flaxseed as an egg substitute to hold together the ingredients for these patties. It’s made with ground oats, chickpeas, bell peppers and peanut butter and is seasoned with flavorful Moroccan spices, harissa (a Morocca chili paste) and ras el hanout.
Serve these burgers falafel-style — in pita stuffed with cucumber slices and tahini sauce.
Have you ever had a peanut butter burger? Basically it is a burger slathered with peanut butter instead of cheese and other toppings. I grew up eating these burgers at a local restaurant named Bearden’s in the town where I grew up, in Rocky River, Ohio. Seriously, it is one of the best burgers out there and if you live anywhere near Rocky River, you have to check it out!
I now live in Colorado, but I make peanut butter burgers at home all the time. My idea for this burger was one-upping the originally peanut butter burger. And by one-upping I mean adding the ultimate burger toppings. Beer caramelized onions, Gruyere cheese and bacon!! Yes, and then you top it all off with a heavy drizzle of peanut butter! It is insane and delicious!
One bite and you’ll never want to eat traditional canned baked beans in your life again. Vegans and vegetarians can enjoy this deeply satisfying dish too. Full of protein, carbohydrates, calcium and iron, this dish is suitable to eat for breakfast, lunch and dinner!
The “meat” base of this burger is a medley of assorted mushrooms pureed together with onion and garlic. The mixture is then combined with oats, cheese, and herbs to make delicious, flavorful patties perfect for vegetarians.
In this recipe, crunchy peanut butter is specifically used which provides, along with the rolled oats, a texture to the burger that’s more fun to eat!
My inspiration for this beautiful brunch dish was classic Eggs Benedict: an English muffin topped with ham, poached egg, and Hollandaise sauce. This egg-free version makes fun use of apricot instead of poached egg, and a deliciously creamy peanut sauce instead of Hollandaise. Be sure to taste an apricot from the bunch you’re using to make sure they’re sweet; otherwise, to make the dish a bit sweeter, you could spread a layer of Peanut Butter & Co. Awesome Apricot Preserves onto each English muffin half before topping with roasted apricot. And if apricots aren’t in season, you can use canned, drained apricot halves instead (no need to roast them!).
These veggie burgers get a dose of protein from both the black beans and The Heat Is On peanut butter pureed into the patty mixture. Mixed with mashed sweet potato and an assortment of spices, these southwestern-style burgers have lots of flavor and pair wonderfully with avocado, chipotle mayo, and even salsa!
These golden brown corn dogs get a peanut butter makeover with the addition of Mighty Maple peanut butter to the corn bread batter.
The fried crunchy breading, the sweet peanut butter flavor, and the saltiness of the dogs can make you feel like you’re eating a fun treat from a carnival concession. Dip them in a peanut butter mustard mixture for even more flavor.
Up until a month or so ago I had never heard of a Croque Madame sandwich, but I came across a photo of one and was kind of blown away. It is like a grilled cheese, but so much better. The sandwich has a béchamel sauce, ham, more cheese and an egg on top. Obviously, I had to make it, but with my own twist. I swapped the ham for bacon and let’s just say it was better than good. It was awesome!
That got me to thinking about swapping the béchamel for something. That something being peanut butter. I know it sounds crazy, but you guys, I promise it is so good. Just try me, you are going to love it. Nothing beats the combo of peanut butter and bacon!
If you’re a peanut butter lover, then this made from scratch barbecue sauce is for you! The honey flavor of The Bee’s Knees peanut butter plays well with the molasses and additional honey for that sweet barbecue flavor.
The sauce works great on the chicken whether you broil it in the oven or cook it on a barbecue grill. Try it out this 4th of July or for your next summer cookout.
Despite their mixed reputation, potatoes are a healthy and satisfying foundation for a meal. This Loaded Peanut Butter Baked Potato combines the comfort and familiarity of baked potatoes with the exotic flavors of a nutty Thai stir-fry. Make this dish with chicken, shrimp, tofu or simply veggies – it’s great any of these ways!
This recipe is loosely based on a miso cod recipe that originally appeared and became famous from Nobu’s restaurant years ago.
The introduction of peanut butter to the dish gives a classic nutty flavor that brings some sweetness to round out the salty umami flavor of the miso. This easy interpretation of the well-known dish is a perfect choice for entertaining and dinner parties.
Peanut butter not only is a great ingredient in sweets, but you can also make savory dinners with it. In this make-ahead recipe, this chilled pasta salad includes peanut butter, fresh vegetables, noodles and spices. Because of the red pepper flakes, this salad has a good kick to it, so use 1-2 teaspoons depending on the amount of heat you prefer (I’m more of a 2 teaspoons girl myself). If you’ve never tried peanut butter and noodles before, give it a shot! It has become one of our favorite dinners.
Bite into this burger and you’ll be pleasantly surprised by the warm, melty peanut butter center!
The gooey peanut butter filling in these stuffed burgers is made by forming ground sirloin patties around frozen balls of peanut butter! As they’re grilled the frozen center melts to create a creamy like sauce that pairs deliciously with the rich ground beef.
When’s the last time you got excited over a crouton?
Garnish gets gussied up with this delectable recipe for Peanut Butter Croutons, a tasty treat that has the body of a crouton, but the heart and soul of a peanut butter and jelly sandwich.
These morsels are made quite simply, by slicing peanut butter sandwiches into cubes, brushing them with butter, and then baking in a low oven. As the bread toasts, it also absorbs the butter, giving them a crunchy texture and decadent, delectable flavor.
Peanut butter croutons have a wide variety of uses. You can use them on salads, soups, or even serve them with a glass of milk as a satisfying afternoon snack. Or, be naughty and substitute Dark Chocolate Dreams or White Chocolate Wonderful peanut butter, and serve the sweet croutons atop a bowl of ice cream or pudding.
This is a burger recipe with a rather unusual topping – peanut butter! It’s a bit wacky and will be most suited to the hardcore peanut butter lover, which is why I’ve named it the Elvis Burger.
This creamy buttermilk and mayonnaise ranch dressing gets a kick of spice from The Heat Is On peanut butter. Since the peanut butter is already loaded with different fiery spices you get all the flavor without adding a lot of ingredients. This flavorful dressing is perfect drizzled over a simple iceberg wedge salad with tomatoes.
This maple peanut butter dressing is made with the warm residual grease from frying bacon. Mighty Maple peanut butter is added straight to the pan creating a warm creamy texture with the bacon fat. Served over a bed of baby spinach and bacon with sliced apples and butter toffee peanuts the result is a delicious union of smoky, salty, and sweet flavors.
This peanut butter carrot ginger dressing gets a hint of sweetness from The Bee’s Knees peanut butter that balances well with the zest of the ginger. Served on a bed of mixed greens with crunchy sliced red onion and creamy avocado you get a salad with lots of texture and taste.
Make sure to leave an extra few pounds of Easter ham to make leftover Cuban sandwiches! This recipe uses all the traditional makings for a Cuban sandwich (mustard, pickles, Swiss cheese) plus our Maple Peanut Butter Glazed Ham recipe. Pressed in a pan with butter just until the bread is toasted and the cheese is melted, the finished sandwiches can be dipped in the maple peanut butter glaze for an additional layer of savory-sweet deliciousness.
Bring a precooked spiral ham to the next level of delightfulness with this maple peanut butter glaze made with only a few ingredients including maple syrup, Mighty Maple peanut butter, and butter. The sweet glaze is poured over the ham after it has sat in the oven for an hour. The caramelized glaze pairs deliciously with the salty ham for a delicious balance of flavors.
Save the extra glaze as a condiment for leftover ham sandwiches!
This salad was inspired by a Korean dish of cold noodles and veggies called jaengban guksu. It’s perfect for those hot summer evenings when you’re looking for something quick, filling, and refreshing for dinner. What makes it so convenient is the recipe’s flexibility: switch up the veggies for whatever’s crispy and fresh in your fridge, replace the soba noodles for spaghetti if that’s what you have on hand, toss in chicken breasts or leftover steak. Just don’t skip the peanut sauce! You don’t want to miss out on The Bee Knees peanut butter whisked into a creamy, sweet and spicy dressing. It pulls the whole salad together and gives it a flavorful kick.
This chicken noodle salad is the perfect dish as part of a barbecue or to accompany other dishes. The bird’s eye chillies are pretty fiery, but the creaminess of the peanut butter suits it somewhat. Chicken breast can also be used, but for more flavor I use thighs.
Peanut butter and salmon may not seem like the most intuitive flavor pairing, but they’re actually quite good together – especially when you use Mighty Maple peanut butter in lieu of the miso for a quick Asian-inspired marinade. Think of it as a sweeter, mellower, peanuttier take on Japanese-style miso glazed salmon.
It also makes for a great sandwich filling, particularly when it’s paired with crisp quick-pickled slices of cucumber and a generous pinch of fresh cilantro to help offset its sweetness. This definitely isn’t your mama’s salmon sandwich!
This springtime pasta recipe tosses fettuccine with fresh veggies and herbs and uses olive oil, garlic, lemon juice, and peanut butter to create a light sauce to dress the pasta.
While many primavera pasta sauces use cream this vegan recipe maintains its creamy texture by using peanut butter with starchy pasta water. The result — a lighter take on pasta primavera that’s just as delicious but with a nutty twist!
Peanut butter and pineapple lend a tropical flavor to a simple chicken breast, and wrapping it in nutty Parma ham not only adds a lovely salty dimension but also smartens the whole thing up fit for the dinner party table.
It’s easy to make in advance and keep in the fridge ready to cook when you’re guests come over. For a really special treat serve with creamy and indulgent dauphinoise potatoes and a side of steamed greens.
What I absolutely love about a classic Monte Cristo sandwich is the delicious sweet/savory combination of flavors. If you’re not familiar with it, it’s traditionally a ham and cheese sandwich dipped in egg batter, pan-fried, and then served with a dusting of powdered sugar on top and a side of preserves for dipping. This version adds both a smoky component (with turkey bacon) and a salty component (with peanut butter), which really takes it to the next level. A sprinkling of roasted, salted peanuts on top along with the powdered sugar makes it perfect.
One of my favorite ways to incorporate peanut butter into dinner is with Thai cooking. My family loves a really good coconut based peanut sauce with a little spice. I have been known to put peanut sauce on pretty much anything. Pizza, pasta, sandwiches, burritos, spring rolls, quesadillas and now, risotto.
I took some of my favorite ingredients that are used in a lot of Thai cooking and added them to this risotto along with a healthy sweet potato and some cremini mushrooms. It is a healthful dish, and full of flavor. Any peanut butter lover is sure to love it!
Alejandra Ramos bakes chicken wings until crisp, then tosses it in a sticky, sweet & spicy peanut butter glaze made with honey and The Heat is On peanut butter.
With no deep frying these baked wings are easier and quicker to make but they still have that craveable, crispy texture. Make a batch or two and invite your friends over to watch some football!
Look no further for the star of you holiday party appetizers!
Made with diced chicken, cream cheese, curry power, garlic powder, scallions, lemon, and a couple large dollops of peanut butter, the filling to these phyllo rolls are easy-to-find ingredients, and the whole dish is quick to make. Once the phyllo rolls are assembled and brushed with butter they’re baked in the oven to a crispy finish.
These rolls are paired with a honey and chili powder sauce and the result is a combustion of creaminess and crunch, and out of-this-world sweet and spicy flavors!
This dish is Asian fusion food at its finest, with a balanced flavor profile borrowed from Thai cuisine, cooking techniques borrowed from Chinese cuisine, and noodles from Japanese cuisine. A complex and perfectly balanced peanut sauce adds sweet, sour, salty, and umami flavors, and serves double duty as both a marinade for the meat and a sauce to garnish the dish.
If you’re adept with chopsticks, this dish is the perfect time to use them. Otherwise, a fork will do nicely to help you twirl your noodles. But don’t forget to drink the broth that’s left – it’s full of flavor and nutrition!
I’ve always had a soft spot for recipes with funny names – blueberry grunt, spotted dick, toad in the hole, scrapple, and yes, sloppy joes. I think it’s because they appeal to my inner six-year-old.
Here, I’ve updated this childhood classic with a classic Thai-style satay sauce spiked with red curry paste. While it’s definitely way more stylish than anything your school cafeteria could ever have dished out, it’s still just as comforting and satisfying as the original.
Not a fan of spice? Use Smooth Operator or Crunch Time instead of The Heat is On for a toned-down (but equally delicious) version.
With tender moist strands of chicken covered in a nutty spicy sauce, this shredded chicken in peanut butter mole makes for the perfect filling for warm tender corn tortillas. Topped with some cilantro and crunchy honey roasted peanuts, it’s hard to think of a better combination.
While adding peanut butter to tacos may sound strange, adding seeds and nuts to mole is a common practice because it adds richness and depth to the sauce. By adding a dollop of The Heat Is On peanut butter at the very end, it not only adds some additional heat, it gives the sauce a rich creamy texture and earthy flavor that rounds out the chili pepper and tomato-based sauce.
Because chili peppers tend to vary in heat, if you find that your sauce is too spicy for your tastes, use Smooth Operator peanut butter instead of The Heat Is On when you blend the sauce together.
I like to use homemade corn tortillas for soft tacos. They’re not quite as much work as you might imagine, and you’ll be rewarded with tender, fluffy tortillas that put the tough crumbly disks found in stores to shame.
There’s something about combining the sweet taste of peanut butter with the savory and saltiness of thick cut bacon. You may question it, but try this once and it’s sure to keep showing up in your menus. Perfect for a party or light lunch, and so easy to put together.
I’ve always loved peanut butter in savory dishes, especially paired with bacon (bacon, peanut butter, and fried egg sandwiches might sound weird, but believe me when I tell you they are out-of-this-world amazing!). Like peanut butter and bacon, bacon and leek also have a natural affinity for each other; combine the three and you really have something special. These little bites have their flavor kicked up even more with the addition of garlic, ginger, and red pepper flakes.
Thai chicken skewers served with peanut sauce are a favorite dish to order at restaurants. Why not roast a whole chicken in a similar sauce? Peanut butter naturally has tons of oil, so the result of this Asian-Inspired roast is sweet, savory, and juicy roast of meat and vegetables. Reserving a little of the marinade for use as a dipping sauce incredibly heightens the flavor. The roast chicken and vegetables creates two recipes within one meal. Serve shredded vegetables with an Asian-inspired vinaigrette (recipe provided here). It’s a refreshing and crispy contrast of flavors in an Asian-inspired dinner menu.
Being a vegetarian, it’s not always easy to find a satisfying sandwich at just any deli on the street. Because of that, I usually like to go all out when I’m home making sandwiches for myself. This recipe combines the savory, meaty flavor and texture of mushrooms with rich and satisfying peanut butter for a vegetarian sandwich that’s big on flavor and filling, too.
I had my first spring roll almost 10 years ago and still love the crunch of fresh vegetables and herbs paired with a peanut dipping sauce.
This is a fun dish to serve when having a couple of friends over for dinner. There’s very little cooking (none if you buy pre-cooked shrimp). Just some fancy chopping and stirring up a bit of sauce. If you happen to have vegetarian or vegan friends, add a couple more vegetables, like bean sprouts and red cabbage, and they can make their spring rolls without any shrimp.
Living in a tiny New York city apartment with no outdoor space has taught me a few tricks. One of them was that it is possible to smoke things inside your house without setting off fire alarms (though your smoke detectors may go off).
It’s a relatively straightforward process that involves sealing some sugar, tea and rice in a pot along with some meat and getting it hot enough that the sugar starts to burn. This in turn causes the tea and rice to give off a wonderful aroma, which the meat absorbs like a sponge.
Paired with a honey peanut butter sauce, scallions and cucumber, the smoked duck makes for a great snack or first course to a meal, and most of the work can be done ahead of time.
While you should be able to find unfilled Chinese steamed buns in the freezer section of most Chinese grocery stores, if you’re not able to find them, this would also be good in brioche hamburger buns.
In Spanish, “Ropa Vieja” means “old clothes,” a reference to the tattered look of this shredded beef stew. The addition of Dark Chocolate Dreams peanut butter to this classic recipe adds depth and a little bit of sweetness that works perfectly with the acidic tomatoes. This dish reheats beautifully and can be prepared several days in advance. Make a big pot of it during the weekend to enjoy all week.