25 years ago today, I had no idea how much I’d wish for a personal chef to do all my cooking. As a child, I took my mother’s cooking for granted. On her shopping list, she planned out the dinners for each and every night. My mom would go grocery shopping once and buy all the ingredients needed for the week.
I don’t know why I didn’t inherit her planning – or cooking – talents. I tend to stop at the grocery story, panicked, two or three times per week. Some nights around 4 p.m., I still fling open the pantry cabinets and pace, wondering what the heck to feed my family. Luckily my mom sends me leftovers, but on those other days, I really wish someone else would show up to bail me out.
Since I’m in need of recipe ideas, I’m hosting Fun With Food Week on my blog this week. Today, Jo Durbin, the character in the mystery novel Yesterday’s Body by Norma Huss, is sharing her special recipe for Garlic Chicken with Peanut Sauce, Noodles and Vegetables.
Here’s an excerpt from Yesterday’s Body, Chapter 10, to introduce the recipe.
“What’s for dinner?” I asked.
“There’s half a barbequed chicken left,” Mel said. “I planned to heat it up.”
“Right,” I said and started opening cupboard doors. “You really want dried out leftovers?”
“I’m testing your skills,” he said. “You haven’t disappointed me yet.”
“You’re taking advantage of my good nature.” Of course he wasn’t, and he knew it. In my customary life I was an innovative but often haphazard cook, however, Mel was such an appreciative audience. And face it, I did need a break from outdoor research now and then.
# # # #
I found a package of ramen noodles, a few nuts, a can of mushrooms, and a half jar of peanut butter. I lined up his spices, decided which bits of veggies from the crisper in the bottom of the refrigerator were usable, and did my magic.
Garlic Chicken with Peanut Sauce, Noodles and Vegetables

Leftover rotisserie (barbecue) chicken
Noodles (rice noodles, egg noodles, ramen noodles or any pasta of your choice)
Veggies (broccoli florets, onion chunks, carrots sliced thin, mushrooms, celery, or any others of your choice) Note: You won’t find any peppers in Jo’s recipes because she doesn’t like them – but feel free to use them as well.
Garlic – 1 clove minced, or 1/2 tsp of canned chopped or minced (or more if you prefer).
Peanut Sauce – see recipe below
Peanuts – unsalted dry-roasted – may be chopped

1. Whisk peanut sauce ingredients together.
2. Cut bite-size chunks from left-over barbecue chicken.
3. Prepare veggies. (Peel &/or chop. If necessary, zap in microwave until done to tenderness you prefer.) Note: many veggies, especially frozen peas and mushrooms, may not need extra cooking.
4. Break noodles into 2 to 4 inch lengths then cook according to box instructions (rice noodles, egg noodles, ramen noodles, etc.)
5. Cook garlic in the peanut sauce for 2 or 3 minutes. Add chicken and heat for another 2 or 3 minutes. Add cooked noodles and veggies. (Or add veggies earlier.) Stir and heat through.
6. Stir peanuts in before serving, or sprinkle a handful of peanuts on the top after serving.
Peanut Sauce – For 2 people (use multiples for more people – all measurements are approximate)
Whisk together -
1 TB creamy peanut butter
1 tsp hazelnut oil (or any oil)
1 tsp Worcestershire sauce
3 shakes ground red pepper
6 twists of pepper mill
3 shakes onion powder
3 shakes ground ginger
Further note: Norma’s first attempt at Jo’s peanut sauce was bland and gummy. So, after taking those pictures, she experimented some more with much better results.
Read more about Norma and Jo in their previous 25 Years Ago Today post. Tomorrow, I will share an apple french toast recipe mentioned in my book Twenty-Five Years Ago Today. On Thursday, we’ll be joined by Avery Aames, author of A Cheese Shop Mystery series for Berkley Prime Crime, and on Friday, I’ll feature the book Killer Recipes, a collection of recipes by mystery authors with proceeds benefiting the American Cancer Society.
I would love to see reader recipes shared in the comments today! Does anyone have a favorite recipe to share?




