Peanut Ginger Chicken with Mango Salsa and Coconut Rice

Let me just say, this dish is FABULOUS!  Seriously, one of my new favorites.  I found it while surfing recipes online. :)  This was from Hilary's Health Blog.  The peanut-ginger chicken is yummy, the rice is sweet and creamy, but the mango salsa just makes it out-of-this-world. Yum!  Be sure to use a soft, ripe mango.  Who would think that mango, cucumber and cilantro would make the yummiest salsa?!
My husband was raving about how delicious dinner was.  We were actually babysitting our friends' four kids, so we had seven kids in the house including ours (all under the age of 7 :), and I was planning on feeding them after my husband and I ate our dinner.  Well, he liked it so much that he said, "Let's not feed this to all the kids.  Let's just keep it and give them something else..." so we made ham, cheese, & tomato sandwiches for them out of the French Bread I had just taken out of the oven. :)  So funny!

I know that this recipe might seem intimidating. But when you break it down, it is actually one of the simplest meals ever:
Step 1 - make the marinade the night before and put the raw chicken in it.
Step 2 - chop up the mango and cucumber and mix up the salsa that afternoon.
Step 3 - just before dinner, put the rice on to cook.
Step 4 - cook the chicken.

simple.

Peanut-Ginger Chicken with Mango Salsa and Coconut Rice
Submitted by Erin  ~  thesisterscafe.com

Peanut-Ginger Chicken Marinade
6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of defrosted chicken tenderloins)
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger (I use fresh)

In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.

Mango Salsa
1 cup chopped fresh mango
1 cup peeled, seeded, and diced cucumber
3 ½ T. sugar
1 T. canola or olive oil
1 T. vinegar
1 T. lime juice
½ c. fresh cilantro, chopped

In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

Coconut Rice
2 c. coconut milk
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. salt

Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)

To Serve
At dinner time, grill the chicken. Or, in my case, I layered the chicken in a broiler-safe pan lined with tin foil (I spooned the excess marinade over the chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both sides. The chicken should have slightly blackened edges. (Similar to our Chicken Tikka Masala recipe, that I love.)  Chicken baked this way always turns out moist and tender for me. Serve chicken with the mango salsa over the hot coconut rice. Makes 6 servings.

J Alexander's Orzo and Wild Rice Salad

Have you ever been to the J. Alexander's restaurant?   We have one here in Chattanooga, and my favorite item on the menu is this orzo and wild rice salad!  It is so good!  Recently I hosted a baby shower and my friend Jessica brought this homemade version of the famous salad at J. Alexanders.  It was fantastic!  She graciously shared the recipe with me for The Sisters Cafe:)  Thank you Jessica!  This recipe has a long list of ingredients, but let me tell you, it is well worth it!!  Enjoy!

J. Alexander's Orzo and Wild Rice Salad
submitted by Melanie~The Sisters Cafe

*Note:  You may want to double or triple this, the recipe does not make a lot.

DRESSING: (Makes 1 cup)
4 1/2 tablespoons balsamic white vinegar
1 1/2 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 tablespoon Dijon mustard
1/2 tablespoon sugar
3/8 cup ( 1/4 cup plus 1/8 cup) canola oil
3/8 cup extra virgin olive oil
1/2 tablespoon fresh basil
Salt and pepper to taste
FOR SALAD:
2 cups cooked orzo
1 cup cooked wild rice
1/4 cup diced red onions
1/4 cup currants
1/8 cup fresh corn niblets
1/4 cup toasted almonds
1 tablespoon chopped parsley
3 tablespoond diced red peppers
3 tablespoons diced yellow peppers
1/2 cup sliced green onions
1/2 cup dressing (recipe follows)
Salt and pepper to taste
1 teaspoon granulated garlic
1/8 cup cut fresh basil

FOR DRESSING:
Dissolve vinegar, lemon juice, garlic and sugar with a hand whip (three minute stirring). Fold in the mustard, basil, salt and pepper. Slowly add oils, while whisking vigorously. Refrigerate.

FOR SALAD:
Place all other ingredients in a mixing bowl and mix well. Serve ice cold.

Easy Rice Pilaf and a Winner

 

 

**It was so fun reading all your  great kid favorites.  In fact, I can't wait to try a few!  The winner was chosen using random.org.  Congratulations to Brooke, who wrote, "Honestly…my kids go CRAZY over homemade popcorn. We even make it when we go camping!"  We hope your kids and you enjoy your new cookbook, "When Life Gives You Kids!"  (Brooke, please email me at contact@thesisterscafe.com with your address). And thanks to the rest of you who didn't win, you can still pick up this new sensation at www.lemonpoppycake.com.  Happy Cooking!  Mindy**

If you are in need of a quick side dish that is easy to prepare and tastes great, this is your answer!  Who wants boring plain rice when you can easily 'spruce' it up with minimal effort?!  The chicken broth, parsley and minced onion give it just the right amount of flavor and color to look pretty on your table and please your tastebuds:)   If you want to you could add slivered almonds for crunch.  This recipe works great in a rice cooker or on the stovetop.

Also, today at Melandboys I am sharing a secret to keeping your family organized:)  Check it out, it has been a life saver for me!

Easy Rice Pilaf

Submitted by Melanie~ The Sisters Cafe

1 c. rice
2 c. chicken broth
2 TB dried parsley
1/4 c. minced onion

For White Long Grain Rice:  Heat all ingredients in a medium saucepan to a boil.  Reduce heat to low.  Cover and simmer for 15 minutes.

For Brown Long Grain Rice:  Increase broth by 3/4 cup. Heat all ingredients to a boil. Reduce heat to low.  Cover and simmer for 45-50 minutes.

If using a rice cooker:  combine all ingredients together and cook as directed by the owners manual.

 

Ham & Vegetable Fried Rice

This recipes is from my friend, Jenny Balmforth. It is a great go-to Ham Fried Rice recipe, and the addition of all the veggies make it a good summertime dinner option, when I am craving something fast and light. I prefer having frequent chunks of eggs in my fried rice, so I usually up the eggs in this recipe to five.  To decrease prep time, start the rice immediately and while the rice cooks, chop up and cook the veggies. Enjoy!

Ham & Vegetable Fried Rice

Submitted by Erin  ~ The Sisters Cafe

2 ½ c. water
T. reduced-sodium soy sauce
2 cloves garlic, finely chopped
1 cube chicken bouillon
1 ½ c. long-grain white rice
2 T. vegetable oil
1 carrot, cut into ¼-inch thick diagonal slices (1 cup)
2 ribs celery, cut into ¼-inch thick diagonal slices (1 cup)
1 sweet green pepper, cored, seeded and cut into thin strips (1 cup)
1 large onion, halved lengthwise then thinly sliced crosswise
4 eggs (I increase to 5 or 6 eggs and sprinkle them with a little sea salt)
½ c. thinly sliced baked ham
¼ tsp black pepper

Bring water, soy sauce, garlic and bouillon cube to boiling in a medium-size saucepan, stirring to dissolve cube.  Add rice; return to boiling. Lower heat; cover and simmer 20 minutes or until liquid is absorbed.
Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.  Add carrot, celery, green pepper and onion; stir-fry 3 to 4 minutes.  Add 3 tablespoons water; cover and cook 3 to 4 minutes. Uncover; stir-fry 3 to 4 minutes or until all liquid is absorbed and vegetables are tender.  Remove vegetables with a slotted spoon to a medium-size bowl.
Lower heat to medium. Heat remaining tablespoon oil in skillet.  Whisk eggs in a small bowl.  Add to skillet; cook, breaking up into small pieces as eggs set.  Add rice and vegetable mixture to skillet. Stir in ham and black pepper.  Stir until heated through.  Serve immediately.

Makes 6 servings.  Per serving: 303 calories, 11 g protein, 9 g fat, 43 g carbohydrate, 695 mg sodium, 48 mg cholesterol.  (Obviously this came from a cookbook, so I need to ask Jenny what cookbook it is, so I can give it due credit.)

Lemon Rice

This lemon rice is awesome!  The recipe is pretty darn easy, and but it feels gourmet.  Don't you just love recipes like that? Perfect for company.  For some reason, I am not a huge fan of regular old white or brown rice.  But give it some pizzazz, and I am lover.

PS I am posting from sunny Lake Powell!  Hope you are all having a fun 4th of July week, too!

Lemon Rice
Submitted by Mindy ~ The Sisters Cafe

4 Tablespoons butter
1/3 cup green onions, chopped
1 1/2 cups white rice, uncooked
3/4 cup celery, diced
2 1/4 cups chicken broth
1 1/2 Tablespoons fresh lemon juice
1 Tablespoons lemon zest
1/2 teaspoon ground pepper
1 bay leaf

In a large saucepan over medium heat, melt butter.  Add green onion until softened.  Add rice and stir to coat.  Add celery, chicken broth, lemon juice, zest, pepper and bay leaf and bring to boil.  Once rice is boiling, reduce heat, cover and simmer for 25 minutes.  Toss rice and let stand for 5 minutes.

Recipe Source: When Life Gives You Lemons...

Indian Butter Chicken with Basmati Rice

When I lived in Utah my whole family used to meet up at The Taste Of Punjab restaurant in Sandy for special occasions or just a night out together. It was just a little strip mall restaurant that didn't look like anything special but let me tell you, looks can deceive! The Taste of Punjab has a wonderful menu and doesn't cost you a fortune to enjoy good Indian food. I especially love their Butter Chicken and Naan (soft and chewy pita like bread fresh out of the oven). Just typing this makes my mouth water:) Last weekend I made this dish for the first time for my family with freshly baked Naan (recipe here) and we LOVED it! I still miss family dinners at' The Taste of Punjab' in Utah, but I am happy to have found this great recipe I can make here in Tennessee. Mmmmm...
FYI: I found the best prices for the spices such as the Garam Masala at World Market. And I used half and half with great results. And if you want another great recipe to use cardamom in try 'My Favorite Granola'--it is the best:)

Menu Monday is back:)

Indian Butter Chicken with Basmati Rice
submitted by Melanie
adapted from Sunset via Goodlife Eats

1 onion (1/2 lb.), peeled and chopped
2 tablespoons fresh ginger, finely chopped
2 cloves garlic, minced
1 fresh jalapeño, seeded, and chopped
1 tablespoon olive or canola oil
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon cardamom
1/2 teaspoon coriander
1 can (6 oz.) tomato paste
2 1/2 cups chicken broth
1/2 cup half and half or heavy cream
1/4 teaspoon crushed bay leaves
1 1/2 pounds boneless, skinless chicken breasts, cut into 3/4-inch chunks
1/2 teaspoon coarse-ground black pepper
1 teaspoon salt
1/4 cup (1/8 lb.) butter
2 cups basmati rice, uncooked
Lime wedges
Fresh cilantro, chopped
Cook rice according to package instructions.

In a large saute pan, combine onion, ginger, chili, and oil. Stir often over medium-high heat until onion is lightly browned, about 5 minutes. Stir in garlic, garam masala, chili powder, cardamom, and coriander. Saute for an additional 2 minutes.

Scrape mixture into a blender or food processor; add tomato paste and chicken broth. Whirl until very smooth. Pour mixture back into pan, add half and half or cream and crushed bay leaves, and bring to a gentle boil over high heat (mixture is inclined to spatter). Reduce heat and simmer, stirring often, until reduced to 3 cups, about 5-7 minutes. Pour sauce into a bowl. Rinse and dry pan.

Pat the chicken dry. Mix chicken with salt and pepper. Set pan over high heat; add 1 tablespoon butter and the chicken. Stir until chicken is no longer pink on the surface, 2 to 3 minutes. Add the sauce and simmer over medium heat, stirring often, until chicken is no longer pink in the center (cut to test), 3 to 4 minutes. Cut remaining 3 tablespoons butter into chunks and stir into sauce until melted.

Spoon chicken and sauce onto rice. Squeeze lime juice over portions and garnish with cilantro.

Deliciously Easy Stir-Fry

 

 

 

 

 

 

 

 

 

 

This has got to be the tastiest stir-fry out there for the least amount of work! I love it. It is my go-to recipe for those hectic days when I don't have much time but want to feed my loved ones a nutritious meal. I have to admit, originally it took me quite some time to even try this one because of the ketchup in the ingredients (doesn't that sound really weird?!) but trust me, it works. It works really well! What's great about it too is that you can use just about whatever veggies you have in your fridge and need to use up. That goes for the meat too (although I highly recommend using pork... sooooo much better than chicken!) The vegetables listed are what I usually like to use but you can do any combination you feel like. I always make this with broccoli but on the day of this picture, I was out. It felt so strange not to have green in my stir fry I added a side of green beans!

Easy Stir-Fry
submitted by Brittany ~ The Sisters Cafe

4 cups hot cooked rice
2 Tb soy sauce
2 Tb ketchup
1/2 tsp ground ginger
2 cloves garlic, minced
3/4 lb pork sirloin chops, thinly sliced (or boneless, skinless chicken)
3 Tb canola oil, divided
1 medium onion, sliced into 1/2 inch wedges
4 small sweet red peppers, thinly sliced (or 1 red bell pepper)
1-2 cups loosely packed red cabbage, thinly sliced

**above are the vegetables pictured but here are a few of my other favorites:
broccoli florets
mushrooms, quartered
zucchini, julienned

While your rice is cooking, mix together the marinade. Mix soy sauce, ketchup, ginger and garlic. Add pork and let stand for 15 minutes.
Heat 1 Tb of oil in large skillet over medium-high heat. Add onions, peppers, and cabbage (or any vegetable - total should be around 3-4 cups) and stir-fry until crisp-tender. Remove mixture from skillet.
Heat 2 Tb oil in same skillet. Add pork, including all the marinade, and stir-fry until cooked. Stir in vegetable mixture. Serve over hot cooked rice.
*the Sriracha sauce is an optional ingredient - one I rarely use but once in awhile I will add a dab of it - just a little because it is really hot! You can add it to the marinade or at the end if you want to add it to taste.

Spanish Rice

Some of our blogging friends have asked for the spanish rice recipe that was pictured with the Grilled Chicken Tostadas and Guacamole. I'm finally getting around to posting it! It is super easy - the instructions have more directions that what is really necessary - just cook it like you would a pot of plain rice, really. It is a great side for any mexican meal. Yum! Thanks to my friend TerriLyn for the recipe. By the way, it makes a ton of rice!

Spanish Rice
submitted by Erin ~ www.www.thesisterscafe.com
printable recipe

1-2 T. oil
2 c. white rice
1/2 (8 oz) can tomato sauce
1/2 onion, cut into chunks
3 T. chicken bouillon granules
5 c. water

Heat oil in skillet and fry rice until light brown. Add tomato sauce and stir. Turn heat off. Blend onion, bouillon and water in blender on high until pureed. Add blender mixture to rice, stir well and cover. Bring rice mixture to a boil, over medium-high heat. Once liquid level has dropped below the rice, turn heat down to low and simmer 30-35 minutes. Move rice to see if liquid remains. If so, keep simmering. Once rice is done, you may crack the lid to let steam out and let sit for 10-15 minutes before serving (this helps the rice dry out a little and not be so sticky).

Chicken Teriyaki Fried Rice

My hubby loves this little hole-in-the-wall restaurant and always gets the same thing: Chicken Teriyaki Fried Rice. He seriously loves it. So I decided it would be a good idea to make our own at home! I use the Soy Vay Veri Veri Teriyaki available at Costco - it is super yummy. This whole dinner is so easy and quick (as long as you cook the rice beforehand)... and a big pleaser here at our house! You can use your favorite veggies or whatever you have on hand that sounds good. Sometimes I add a couple eggs scrambled too. Here is the basic recipe that we like.. it is super tasty!

Chicken Teriyaki Fried Rice

submitted by Brittany at www.thesisterscafe.com

printable recipe here

2 cups uncooked brown rice (4-5 cups cooked)

2 Tb olive oil

1 large chicken breast, finely sliced (about 1 lb)

1 bunch green onions, chopped

1 carrot, finely chopped

1-2 cups sugar snap peas, fresh or frozen

1/2 cup teriyaki sauce

Cook rice as directed on package. (Of course you can use white rice but the brown tastes delicious and is so much healthier that is what I usually use.) Over med-high heat, stir fry the chicken in 1 Tb olive oil until fully cooked, about 5 minutes. Remove from pan. Add the other 1 Tb olive oil and saute green onions and carrots over medium heat for 5 minutes. Stir in peas, rice and chicken. Pour in the teriyaki sauce and stir to distribute evenly. Cook another few minutes over medium heat, stirring frequently.

* other veggies I like are cabbage (2 cups finely sliced), peas, and red pepper. I don't use all of them every time though - it's a little too much for me.

Chicken & Wild Rice Soup

This is my last hurrah for soup season! It's been stormy here, so I snuck this yummy dinner in one last time before summer strikes! :) This is a hearty, chunky, veggie laden, and delicious soup! Thanks to my sister-in-law, Melanie, at Mel's Kitchen Cafe. She gave this to me a loooong time ago, when we were both practically newly weds. :) Oh, one more tip - It is also fabulous served in a bread bowl. You can find a recipe for bread bowls here. (Something I like to do: When I bake breadbowls for my small family we don't eat all of them, so I freeze the rest and then I can pull them out when I make soup next time, and it makes dinner that much more special and tasty.) I bet this recipe would be super yummy with this chicken stock as its base... Mmmm! 

 

Chicken and Wild Rice Soup

submitted by Erin Walker ~ The Sisters Cafe

Printable Recipe

½ c. butter

1 finely chopped onion

½ - 1 c. frozen corn (or ½ c. chopped celery, if preferred)

½ lb fresh mushrooms, sliced

½ c. carrots, sliced

¾ c. all-purpose flour

6 ½ c. chicken broth (can use 7 bouillon cubes plus 6 ½ c. water)

2 c. cooked wild rice (once I tried using a box of wild rice/brown rice combo with a seasoning packet and it was great)

1 lb boneless, skinless chicken breasts, cooked and cubed

½ tsp salt

½ tsp curry powder

½ tsp mustard powder

½ tsp dried parsley

½ tsp black pepper

1 c. slivered almonds

2 c. half-and-half (you could use non-fat half-and-half for a low-fat version, but I haven't tried it.) 

Melt butter in a large saucepan over medium heat. Stir in the onion, corn, and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 minutes more. Then add flour and stir well. Transfer mixture to a large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through then pour in the half-and-half. Let simmer for 1 to 1 ½ hours. Do not boil or the roux will break. Delicious served in a bread bowl as well.

Yield: 6-8 servings

Beef Curry Supreme

This is my very favorite curry ever! It is fabulous, tasty, and full of flavor. This is the recipe that our mom used when we were growing up, and it's awesome. Originally, it calls for 2 lb lamb shoulder, but I've never used lamb. I'm almost positive that Mom only ever used beef too. I can never find chutney, so (as I noted in the recipe) I just use salsa and add a dash of ginger. And then I add a few apple slices, diced.

My husband loves loves this recipe, too. :) Anyway, I hope you enjoy!

Beef Curry Supreme

submitted by Erin  ~  The Sisters Cafe

2 lb beef sirloin tip roast

1/3 c. butter

1 clove garlic, crushed

½ onion, chopped

¼ c. celery, chopped

1/3 c. flour

2 tsp curry powder

2 c. beef bouillon broth(I use 3 beef bouillon cubes and 2 c. water)

½ c. chutney (I use salsa plus a dash of ginger, and a few apple slices, diced small.)

¼ c. slivered almonds

1 tsp prepared mustard

1/8 tsp pepper

Salt to taste

Condiments:

Chutney

Chopped nuts*

Shredded coconut (toasted until golden)*

Minced parsley

Crumbled crisply fried bacon

Thickly sliced green onions*

Sweet crushed pickle relish

Chopped hard-cooked eggs*

Raisins*

Chopped preserved ginger

(You don't have to have all of them; just serve the curry with at least three of the condiments. I asterisked the condiments that I've used. I couldn't tell you if the other condiment options are good choices or not.)

Cut the meat into 1-inch cubes. Brown on all sides in the butter in a large skillet. Add the garlic, onion, and celery and cook 5 minutes. Add flour and curry. Cook 3 minutes longer. Add chicken bouillon and cook, stirring constantly until mixture thickens. Add chutney, almonds, mustard, and pepper. Salt to taste. Reduce heat and simmer 30 minutes, until tender. Serve over hot rice with 3 or more condiments.

Crispy Southwest Wraps (vegetarian)

I have been trying to cook meals for my family that are created from natural whole foods and ingredients and have been using less meat. I have always had this as a goal, but sometimes I get a little lazy in my efforts. I was motivated to recommit and do better after I read 'The China Study' recently. Has anyone read it? It is a fascinating book presenting well documented and reputable studies regarding nutrition and how it affects our health. I have always been interested in that subject, especially since I became a Mother and responsible for feeding my family.

I find it a bit daunting to find vegetarian meals that are filling and enjoyable for my husband and boys. These wraps were a big hit. In fact, some missionaries for our church happened to drop by while we were eating, so I invited them to eat with us. They loved them too and even asked for the recipe when I told them how easy and nutritious they are. Now this enthusiasm over the dinner could have been due to the fact that these young missionaries were just REALLY hungry after a long day of service and not used to having a warm cooked meal:)

I served them with homemade guacamole and fresh fruit. I loved that the combination of whole grain rice and beans makes a complete protein. This dinner was a winner in my book--super fast, healthy, and very tasty!! I will be making these again and again! Now, I have a favor to ask of you lovely readers....will you share with me your favorite vegetarian meals? Please email them to me at melandboys@gmail.com or you can leave them in the comments. Include your blog address if you have one, so I can give you credit if I post the recipe! I would be so grateful!!

Crispy Southwest Wraps (vegetarian)

Printable recipe here

*adapted from My Kitchen Cafe

Makes 6 wraps

1 cup cooked brown rice, warm or at room temperature

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

1-2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar--and I don't measure I just sprinkle it on)

6 medium tortillas (try these whole wheat tortillas here if you're in the mood to make your own)

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole--yum!

My Favorite Guacamole

2 avocados, mashed

1 jalapeno minced

1/4 cup cilantro leaves, chopped

1 small tomato diced

kosher salt to taste

squeeze of a lemon

Mix together and enjoy!

Chicken and Vegetable Peanut Curry

Thai food is so yummy. When I saw this recipe online it looked so good, I had to try it! I added a lot of vegetables to the original recipe and made a few changes to the sauce. The original had twice the coconut milk and used fish sauce instead of soy sauce, for instance. I abhor fish sauce so that had to go! Soy sauce is very good in sauces like this though. Of course you can use your own combination and amount of vegetables that you like. I also thought the sauce was too mild for me. I had to use a lot of it to taste the flavors over the veggies. However, with these changes it is much better. It has more of a kick and less sugar but still creamy and delicious. I liked this recipe a lot but I must admit that Chicken with Spicy Peanut Sauce is still my favorite! (Just don't judge it by the picture...I was the unfortunate photographer for that one so I take all the blame! It's much better than it looks!) Try them both and let me know what you think...
Chicken and Vegetable Peanut Curry
submitted by Brittany

1 can coconut milk
2 tablespoons red curry paste
2 tablespoons creamy peanut butter
2 teaspoons sugar
4 teaspoons soy sauce
cornstarch

1 tablespoon minced garlic
1 onion, chopped
2 cups bok choy, chopped
1 cup broccoli, chopped
3/4 cup carrots, chopped thinly
1 cup fresh mushrooms, quartered
2 chicken breasts
salt

1. In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and soy sauce until they come to a very small boil. Set aside and cool adding cornstarch to thicken.
2. While the sauce is cooling, stir fry onion, garlic, bok choy, broccoli, carrots and mushrooms (or your own favorite mix of veggies) until onion is transparent and veggies are barely tender. You may want to add them in the order that you like them to be done. For instance I add carrots and mushrooms first since I like them more done than broccoli, etc. Cut up chicken into small pieces and stir fry with the veggies until chicken is cooked through.
3. Combine the garlic, onion and chicken with the sauce and heat.
4. Spoon the chicken peanut curry over rice and enjoy.

Chicken Braised in Walnut Sauce (Persian Dish)

This is yet another very yummy chicken dish! I originally got it many years ago from wonderful Erin and have made it many, many times since, so the credit definitely goes to her! It's become one of those recipes that I find myself making over and over again. In fact, I have even made it one of my food storage meals for my family by simply adjusting a few of the ingredients. Enjoy!

Chicken Braised in Walnut Sauce

Submitted by Amy ~ The Sisters Cafe

2 tsp olive oil
4 (8oz) chicken breast halves, skinned
1/3 c. finely chopped onions
1 clove garlic, minced
½ c. finely chopped walnuts
2 T. flour
½ t. cinnamon
¼ t. ground red pepper
1 (14oz) can chicken broth
¼ c. finely chopped fresh parsley
1 T. white wine vinegar
¼ t. salt
¼ t. pepper
2 c. rice

Heat oil over medium heat. Cook chicken 3 minutes on each side until browned. Remove from pan. Add onion and garlic. Cook 2 minutes or until tender, stirring constantly. Add walnuts and cook one minute or until toasted and fragrant, stirring constantly. Combine flour, cinnamon, and red pepper, and sprinkle over walnuts, stirring to coat. Add broth, stir with whisk. Return chicken to pan breast side up. Cover and simmer 15 min or until chicken is done and sauce is slightly thick. Stir in parsley, vinegar, salt, and pepper. Serve over rice. Makes 4 servings.

Chicken Tikka Masala

Have you all checked out The Pioneer Woman? I bet most of you know her website but if you don't, check it out: thepioneerwoman.com!! Her recipes are delicious and I love how her funny personality comes to life in her writing. When I came across this recipe I knew I had to try it out...and I was not disappointed. It is so good! Serve it with some of Mel's naan bread for a perfect homemade Indian dinner.

Pastor Ryan's Chicken Tikka Masala

from the Pioneer Woman

submitted by Brittany

3-4 chicken breasts

1/2 c plain yogurt

6 Tb butter (divided)

cumin

coriander

kosher salt

1 1/2 c heavy cream

28 oz. can diced tomatoes

1 large onion

4 cloves garlic, minced

2 in. chunk fresh ginger, peeled and minced

Garam Masala
sugar
2 c Basmati rice

optional:

fresh cilantro

chili peppers

turmeric

frozen peas

Start by seasoning the chicken breasts with Kosher salt. Next sprinkle them on both sides with coriander and cumin. Then coat the chicken with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined cookie sheet and place it about 10-12 inches below a broiler for 5-7 minutes on each side. It should have slightly blackened edges. Remove from oven.

Next dice the onion and saute with 2 Tb butter over med-high heat until slightly browned. As the onions cook, mince your garlic and ginger (1x2 inch peeled chunk). Add to onions with 1 Tb salt.

At this point add 3 Tb Garam Masala spice (found in the spice section of the grocery store). If you like it hot, add a chili pepper or two. (I did a Serrano pepper and it tasted great.) Add the tomatoes and continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 Tb sugar and allow this mixture to simmer on medium for 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 Tb butter, 1 tsp salt, 1 Tb ground turmeric and 4 c water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure you use Basmati. (The turmeric adds a very subtle flavor - it's more about the vibrant yellow color it creates.)

After the Tikka Masala sauce has had a chance to simmer for a bit, add in the 1 1/2 c heavy cream. Now chop up your chicken breasts into chunks and add them into the sauce. A handful of chopped cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Masala over the top. Make sure you have some Naan bread handy too.

~Pioneer Woman

Rumbi Island Easy Mango Chicken and Rice

This is one of those quick and easy dinners you just throw in the crockpot--and WA LA you have a tasty dinner! I got the recipe from my friend Tina at one of our monthly recipe exchanges. It reminds me of Rumbi Island Grill. Have you ever been there? It is a yummy little restaurant chain we enjoy. Anyway, I serve this over coconut rice. I just make jasmine rice with all or part of the cooking liquid coconut milk. I get my mango salsa at Costco. It really adds a lot to the dish!

Rumbi Island Easy Mango Chicken and Ricesubmitted by Melanie4-5 chicken breasts (boneless and skinless)1 can corn, drained

1 can black beans, drained and rinsed

3 cups mango salsa

Cumin to taste

Lemon Pepper to taste

Put chicken breasts in crock pot. Add spices. Cover and cook chicken until tender. Shred chicken on a plate and return to crock pot. Save juices in separate bowl.

Add corn, beans and salsa. More salsa can be added to taste. If mixture seems dry, add some of reserved juices.

Serve over coconut jasmine rice for that Rumbi Island Grill taste. Garnish with cilantro or parsely, if desired.

*You could use regular salsa for a Mexican taste and serve over regular rice or tortilla chips.

Green Curry Chicken

I love curry... all kinds! If you do too, you're going to love this recipe. However, the curry flavor is subtle (although it does give a little kick) - it's more about the coconut. My hubby loves this dish... and loves that it makes a big pot so there are lots of leftovers! This is actually Mel's recipe and I was shocked to notice she hadn't posted it yet... I had to remedy that! If you have never used green curry paste, don't be intimidated. It is in every grocery store in the Asian food section - same place you would buy the coconut milk. This recipe is pretty loose on instructions - you'll know what I mean. Just go with your instincts and what sounds yummy to you - more or less veggies vs. chicken, etc. It will be delicious, I promise!!Green Curry Chicken

submitted by Brittany

1 lb chicken breasts

crushed garlic

olive oil

4 carrots, chopped

3 celery stalks, chopped on a diagonal

1 medium onion, chopped

1 can coconut milk

1 Tb green curry paste

3 Tb sugar

fresh cilantro, chopped

lime wedges

Cut up chicken and fry in garlic and olive oil. Set aside. Stir fry carrots, celery and onion in garlic and olive oil - about 5 minutes or until onions are mostly cooked. (Don't over cook - you want the carrots slightly crispy) Mix together with chicken in a big pot and pour the coconut milk over. Stir in the green curry paste and sugar. When it comes to a boil thicken with a little cornstarch. If you want more sauce, add some chicken broth to the consistency you desire. *be warned...do not add too much broth or it will dilute the coconut flavor too much.* Serve over warm jasmine rice and top with fresh chopped cilantro and lime wedges.

Mama Filoso's Chicken Rice Soup

I got this delicious and unique recipe from my friend Karen. This was her Italian Grandma's recipe. This soup is warm and comforting. The perfect meal to feed my family on a cold winter night. The key is the homemade stock--letting it simmer for hours to bring out the flavors and create a rich broth. I hope you enjoy it as much as we do! Thank you Karen for sharing this wonderful recipe!
Mama Filoso's Chicken and Rice Soup

submitted by Melanie

To make the Stock:

6 chicken breasts with the bone and skin, or 1 whole chicken

3 large carrots

3 stalks celery--be sure to use the heart with all the leaves

2 onions

4 dashes of Lawry's Season Salt (or Johnny's)

2 teaspoons chicken soup base (or you could use 2 bullion cubes)

Wash Veggies and cut into big chunks and put in big pot with chicken. Cover about 1 inch over the top of all ingredients. Turn on stove burner to medium heat and simmer for at least a few hours. I think long simmering makes for a rich broth.

When stock is finished strain. Discard vegetables--they will be very mushy at this point. Put broth back in pot. Shred chicken and set aside. You will not need all 6 chicken breasts for the soup. I usually just freeze about half of the meat to use later.

Cut up fresh vegetables:

4-5 carrots

4-5 celery stalks (make sure to include the leaves)

2 onions ( I only use 1)

Turn on the heat under the pot with the broth. When broth comes to a boil put in your chopped veggies. Simmer until they are almost tender and then add your shredded chicken.

2-3 shredded chicken breasts

Let broth come to a boil and drop in this egg and cheese mixture:

3 eggs beaten

1/4 c. Romano (or Parmesan) cheese

Pepper (opt)

Make your favorite rice (calrose, brown, jasmine, whatever) separately. When serving put rice in bowl first and then spoon soup over top. Top with some freshly grated Romano (or Parmesan) cheese. Enjoy!

Shredded Sweet Pork Salad

Erin shared these recipes with me a long time ago...it reminds me of the salad you can get at Cafe Rio -everyone's favorite! It is a little different but delicious. After trying out several of these knock-off recipes, this one is by far my favorite. In fact it is one of our favorite dinners! Just remember, if your roast is less than 3 pounds, cut down the ingredients accordingly or it will be too sweet. Hope you enjoy!

Toast a large tortilla sprinkled with cheese under the broiler until slightly crisp. Then layer chopped romaine, rice and beans, shredded pork, pico de gallo, guacamole, and crispy tortilla strips. Drizzle on dressing, sprinkle with cotija cheese and garnish with a lime wedge...and voila! Dinner is served! Yummy! (for instructions on how to make your own delicious and easy crisp tortilla strips, click here to refer to Mel's recipe of tortilla soup)
Sweet Pork
3 lb pork roast
1 c brown sugar
1 c Worcestershire sauce
1 tsp oregano
1 tsp powdered ginger
1 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 Tb dried minced onions

Cook all ingredients in a crock pot on low all day (abt 8 hours). One hour before serving, remove roast and shred it. Dump out all cooking juices and place shredded pork back into crockpot and add...

 

1 c brown sugar

1 c red enchilada sauce

 

Cilantro Lime Rice

3 c water

3 c Minute rice

4 cubes chicken bouillon

4 tsp garlic, minced

1 Tb canola oil

2 Tb fresh lime juice

1/2 bunch of cilantro

1/2 onion

1 can green chilies

 

Blend cilantro, onion, and chilies in food processor. Bring water to boil and add all ingredients, simmer covered for 30 minutes or until rice is cooked. *I hate Minute Rice and never buy it - you can substitute regular rice, just adjust the water to rice ratio accordingly.

 

Garlic Black Beans

1 can black beans

1/3 c tomato juice

2 cloves garlic, minced (1 tsp)

1 tsp cumin

2 Tb canola oil

1/2 tsp salt

2 Tb chopped cilantro

 

Heat oil then add cumin and garlic until garlic begins to pop. Add rest of ingredients and serve warm

 

Creamy Tomatillo Dressing

3 tomatillos, peeled and quartered

juice of 1/2 lime

1/2 c buttermilk

1/2 c mayonnaise

1/2 c sour cream

1 pkg dry buttermilk ranch dressing

1 c fresh chopped cilantro

6 green onions with ends, chopped

2 cloves garlic, minced (1 tsp)

3 tsp sugar

1 jalapeno, sliced thin - add to taste

 

Place all ingredients in food processor or blender and mix well. Refrigerate for 1 hour before serving.

Mandarin Chicken

I got this recipe from Erin a couple of years ago. It is tangy and delish...and the ingredients are ones that I always have on hand. Hope you enjoy!

Mandarin Chicken
6 chicken breasts
½ c. flour
Salt & pepper
Garlic salt
4 eggs
½ c. water with 1 chicken bouillon cube (I use chicken base)
¼ c. ketchup
1 Tb Worcestershire sauce
¾ c. sugar
½ c. vinegar
Mandarin oranges
Slivered almondsMix flour with a little salt and pepper and garlic salt. Put in paper bag. Beat eggs; dip chicken in eggs then in flour. Brown on both sides. Put in dripper pan. Mix chicken bouillon, ketchup, Worcestershire sauce, sugar and vinegar. Bring to a boil and pour over chicken. Bake uncovered at 350° for 1 hour. Spoon sauce during cooking. When done put chicken on platter and put Mandarin oranges and almonds over top of chicken then pour sauce over the whole thing.