*Asian BBQ Chicken with Coconut rice
*White Bean Chicken Chili
*Spicy Rigatoni
Welsh Cakes
- 2 cups flour
- 1/3 cup white sugar
- 2 1/4 tsp baking powder
- 1/4 tsp. salt
- 1/4 tsp ground cinnamon
- 1/4 tsp ground mace or nutmeg
- 1/2 cup cold butter
- 1/3 cup currants or raisins
- 1 large egg, lightly beaten
- 2-4 TBSP milk
Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch. Cut into rounds using a 2 1/2 inch cookie cutter.
Lightly butter a griddle, heavy frying pan or electric frying pan and heat to medium hot. Cook the welsh cakes for about 5 minutes per side or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with white sugar.
Note: They can also be baked in a 350 degree oven on a parchment paper lined cookie sheet and bake for about 7 - 9 minutes on each side or until set and very lightly browned.
Asian BBQ Chicken with Coconut Rice
- 1/4 cup packed brown sugar
- 1/4 cup soy sauce
- 2 TBSP lime juice (about 1 lime)
- 1/8 tsp cayenne pepper
- 1/4 tsp curry powder
- 3-4 garlic cloves, minced
- 1 tsp fresh ginger
- 8 boneless, skinless chicken THIGHS
- green onions, sliced
Preheat a grill. Cook for 5-10 minutes on each side depending on the thickness.
Coconut Rice
- 2 cups white or jasmine rice
- 1 can coconut milk
- 2 cups water
- 1 tsp. Kosher salt
- splash of white vinegar
- 2-3 tsp white sugar
White Bean Chicken Chili
- 2 cans Great Northern Beans
- 2 (12 oz) cans chicken broth
- 1 cup salsa
- 1 can corn or 10 oz frozen corn
- 1 (12 oz) can chicken breast drained
- 1 1/2 tsp cumin
- 1 tsp garlic powder
- 1-2 cups shredded cheddar cheese
Optional: Serve with toppings. (additional cheese, green onions, tortilla chips) Good over rice too.
Spicy Rigatoni
Spicy Rigatoni
- 2 TBSP oil
- 1/2 TBSP crushed red pepper
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1 TBSP Chopped garlic
- 2 chicken breasts, cooked and cubed
- 3/4 cup marinara sauce
- 1/2 cup alfredo sauce
- 1/4 cup peas
- 1 pound Rigatoni pasta
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