Mango Sticky Rice

Mango Sticky Rice

A Delicious South Asian Dessert With Glutinous Rice & Mangoes!

 Difficulty: Easy

Prep Time: 12+ hours

Cooking Time: 40 minutes

Ingredients

2 cups uncooked Thai Sweet Rice (glutinous rice)

1 can coconut milk + 2 tbsp coconut cream

3/4 cup fine white sugar

1 tsp sesame seeds

2 fresh mangoes, sliced

Cooking Tools

Bain Marie or Steamer basket/ sticky rice steamer

Cheese cloth

Fine mesh basket

medium mixing bowl

Medium saucepan with lid

Directions

Before you prepare for cooking the rice, you will need to do a few step prior.  Repeatedly rinse 5x the rice with cool water, then place the rice in a mixing bowl and fill with water until rice is submerged. allow the rice to soak for at least 12 hours prior to cooking. The following day, drain the rice in a fine mesh basket. Prepare your steamer with a cheesecloth where your rice will sit upon evenly. make sure to put enough  water on the bottom portion of the Bain Marie but not to touch the bottom of the rice. (The rice will not be cooking in the water, but will cook by the steam). Steam the rice for about 40 minutes, while the rice is cooking, in a saucepan, simmer the coconut milk, coconut cream and sugar until melted. once rice is cooked, transfer the cooked rice in to the coconut milk mixture and mix.  cook an additional 5 minutes until the rice absorbs most of the milk, remove from heat and place lid on top until rice absorbs rest of the liquid. Serve will fresh mango slices and sprinkle with sesame seeds.

Serves 4

Wild Rice Salad

Wild Rice Salad

Made With Leftover Wild Rice!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: No cooking required

Ingredients

4-5 cups cooked wild rice, chilled

1  1/2 cups grape tomatoes, halved

1 cup seedless cucumbers, diced

1/4 cup pomegranate seeds

1/4 cup pignoli nuts

1/2 cup golden raisins

1/4 cup red onions, sliced thin

handful of Arugula

splash of red wine vinegar

drizzle of olive oil

salt

pepper

Cooking Tools

Salad bowl

Directions
Place all ingredients in the salad bowl and toss, season to taste. Cook's Note: I made this with leftover wild rice cooked in chicken stock, but can be cooked with vegetable stock to keep it Vegan.
Serves 4

 

 

 

Shrimp Perloo

Shrimp Perloo
A Low Country One Pan Meal!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-35 minutes

Ingredients

1 lb. medium size shrimp, peeled & deveined

2 Andouille sausage links, sliced

2 cups of  saffron yellow rice

1 medium Vidalia onion, diced

1 green pepper, large dice

4 garlic cloves, minced

2 cups okra, 1" slices

1 celery, sliced

1 can roasted diced tomatoes

3 3/4 cup of seafood stock or chicken stock

3 tbsp butter

salt

pepper

Cooking Tools

Large non-stick skillet with lid

Directions
Melt butter on medium heat. Saute onions, green pepper, celery, garlic & sausage for 5 minutes. Add in okra and saute for additional few minutes. Add in the rice, stock and canned tomatoes, stir to make sure rice is submerged under the liquids.  Place lid on skillet and reduced heat to medium low and cook for 25 minutes.  The liquids should be absorbed and the rice cooked through.  Add in shrimp and stir.  Place lid back on and cook for additional 5 minutes or until shrimp is cooked.
Serves 6

Caribbean Chicken & Pineapple Rice

Caribbean Chicken & Pineapple Rice
The Flavor Of The Tropics At Your Dinner Table!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 1 hour

Ingredients
4 boneless/skinless chicken thighs, cubed
1 cup spicy sausage, (Andouille, Chorizo) diced
1 1/4 cups fresh pineapples, cubed
1 cup canned Pigeon peas, rinsed & drained
1 cup onion, diced
1/2 cup green pepper, diced
1/2 cup red pepper, diced
1 cup butternut squash or yam, diced
2 cloves garlic, crushed
1 14oz. can stewed tomatoes
1/2 cup ketchup
1/2 tsp grated ginger
1/4 tsp cumin
1/8 tsp ground red pepper
2 cups chicken stock
2 tbsp olive oil
1 cup white rice
salt
pepper 

Cooking Tools
Deep large skillet with lid

Directions
In a large skillet, heat olive oil on medium heat and add chicken & sausage.  Cook until golden brown, then add; garlic, onions, peppers, squash and pineapple and cook for an additional few minutes. Add the rest of the ingredients and still well.  Make sure rice settles to the bottom, it will need the liquid to cook.  Place lid on skillet and reduce heat to low and cook for 30 minutes or until liquid is almost evaporated.  Turn off heat and let steam with lid on for additional 15-20 minutes.  Salt and pepper to taste. Garnish with minced chives (optional).
Serves 4 

Chicken Satay With Garden Fried Rice

Chicken Satay With Garden Fried Rice
Served With A Peanut Sauce And Asian Pickles!
Difficulty: Moderate
Prep Time: 3 hours 30 minutes
Cooking Time: 30 minutes

Chicken Satay
Ingredients
2 1/2 lbs. chicken tenderloins
1  13.5 oz. coconut milk
2 tsp green curry paste
2 tsp + garam marsala curry powder
4 cardamon pods, cracked
1 cinnamon stick
juice of 1 lime
3 tbsp palm sugar or agave syrup
1 tsp garlic, puree
1 tsp lemon grass, puree
coconut oil for drizzle
1 tsp salt
1/4 tsp pepper
12+ skewers

Cooking Tools
Outdoor grill
Large mixing bowl
2 small mixing Bowls
Sheet pan
Colander
Wok
Chinese take-out containers

Directions
In a large mixing bowl, whisk in coconut milk, green curry paste, curry powder, cardamon pod, cinnamon stick, lime juice, sugar, garlic, lemongrass, salt and pepper. Place chicken tenderloins into the mixture and place in the refrigerator to marinade for about 3 hours.
Remove marinaded chicken from refrigerator and drain chicken with marinade into a colander until liquid is gone.  Skewer each tenderloin and place on sheet pan.  drizzle each chicken skewer with coconut oil and sprinkle more Garam Marsala curry powder on both side of the chicken. Cook chicken on a preheat outdoor grill, about 8 minutes on each side, depending on the thickness of chicken, adjust time accordingly.  Serve with Peanut Sauce, Pickled Cucumber, and Garden Fried Rice.
Serves 4

 Garden Fried Rice
Ingredients
3 cups cooked short grain rice
1 cup broccoli florets
3/4 cup red onion, slices
1/2 cup of snow peas
1 cup carrot, matchsticks
1 cup mushrooms, sliced
1/2 cup frozen peas
1 cup mung bean sprouts
1 tsp garlic, minced
1/2 tsp ginger grated
2 eggs, cooked, scrambled
2 tbsp vegetable oil
1/2 tsp sesame oil
3 tbsp soy sauce
pinch of white pepper
1/2 cup vegetable or chicken stock
salt

Directions
In a wok on high heat, add; oil, broccoli, and carrots and stir fry for a few minutes.  Add into the wok some vegetable stock and place lid on to steam broccoli and carrots until slightly tender, let the stock evaporate.  Toss in red onion, mushrooms, snow peas, peas, garlic, ginger, sesame oil, soy sauce and pepper, cook for additional few minutes, toss vegetables frequently so not to burn. Toss in cooked rice and mung bean sprouts, cooked scrambled eggs and toss until well incorporated. Adjust salt and pepper to taste.

Peanut Sauce
Ingredients
3 tbsp natural peanut butter, smooth
1/4 tsp sesame oil
3 tbsp agave syrup, or palm sugar
1/4 cup coconut water
1/2 cup water

Directions
Place all ingredients in a small mixing bowl and whisk, if the sauce is thick just add more coconut water.

Asian Pickles
Ingredients
1 1/2 cups small pickle cucumbers, sliced
1/4 cup red onions, sliced thin
1/2 cup distilled white vinegar
1/2 cup white sugar
1 tsp lime juice

Directions
In a small mixing bowl, whisk together vinegar, lime juice and sugar until dissolved. Add in sliced cucumbers and red onions. Let ingredients marinade in refrigerator for at least an hour.

Roast Pork With Black Beans & Rice

Roast Pork With Black Beans & Rice
The Taste Of The Caribbean!
Difficulty: Easy

Ingredients
6-7 lbs. Bone in Pork Shoulder
salt
pepper
garlic powder

Directions
Preheat oven to 325 Degrees F.  Coat pork shoulder with salt, pepper, garlic powder.  Place pork into a deep baking pan and cover tightly with foil.  Bake for 7 hours covered and remove foil cover and bake for additional 1 1/2 - 2 hours.  The Pork will fall off the bone and melt in your mouth tender!

 Black Beans & Rice
Ingredients
Cooked Hot long grain white rice
1  15 oz. can black beans and liquid
1  15 oz. can whole peeled tomatoes and liquid
1  4.5 oz. can chopped green chilies
1/2 onion, diced
2 tbsp olive oil
1 tsp red wine vinegar
3 bay leaves
1 tsp garlic, minced
1 tbsp sugar
1/2 tsp cumin
1 tsp dried cilantro
salt
pepper
fresh chopped parsley for garnish

Directions
In a medium pot on medium heat, add olive oil and onions and saute until translucent.  Add rest of the ingredients and lower temperature and cover and simmer for about 30 minutes until tomatoes break down and the liquid starts to thicken.  Pour beans over rice and serve with the Roast pork and garnish with fresh parsley.

Serves 6

Orange And Rice Salad

Orange And Rice Salad
Delicious As Main Meal Or A Side Dish!
Difficulty: Easy

Ingredients
3 cups, cooked long grain white rice
5 oranges/ segments~supremes
1/2 cup green onions, chopped
1/2 cup chopped pecans or cashews
1/2 cup feta cheese crumbles
3/4 cup picholine olives
juice of 2 oranges
1 tbsp white wine vinegar
2 tbsp honey
1 tbsp grained Dijon mustard
3 tbsp olive oil
salt
pepper

Directions
Cook rice according to directions to yield 3 cups of cooked rice.  In a mixing bowl, whisk together juice of 2 oranges, white wine vinegar, honey, Dijon mustard, olive oil, salt and pepper.  Add hot cooked rice to the vinaigrette mixture, toss rice until well coated, the rice will absorb the liquid quickly.  Cool rice slightly before folding in the orange supremes, chopped green onion, feta cheese, picholine olives and pecans. Adjust seasoning to taste.  Serve immediately, best served at room temperature.
Serves 4

 



Apple Cider Pork Chops

Apple Cider Pork Chops
Served With Rice And Black Eyed Peas
Difficulty: Easy

Brining Prior To Grilling Helps Retain Moisture In The Pork Chops!

Ingredients
4 thick center cut pork chops
5 cups apple cider, divided
3 tbsp salt
2 cups apple, cubed
3/4 cup golden raisin
2 tsp garlic powder
2 tbsp butter
1 tbsp brown sugar
salt
pepper
olive oil for coating

Directions
Place the pork chops in a large freezer bag with 4 cups of apple cider and 3 tbsp. of salt, release as much air out of the bag before sealing.  Place pork into the refrigerator to brine for at least 4 hours.  Drain pork from the liquid and wipe off excess liquid; coat chops with olive oil and dust with garlic powder, salt and pepper.  prepare outdoor grill and cook the chops according your likeness.  The grilling time will vary according to the thickness of the chops.  Internal temperature for medium is 155 Degrees F and for well done is 170 Degrees F.  To prepare the apples; in a large skillet over medium heat, melt butter and sauté the apples until slightly tender.  Add brown sugar, raisins and 1 cup of apple cider. Reduced on high heat the apple cider until liquid is reduced by half.  Let grilled chop rest for 5 minutes before topping the chops with the sautéed apples and raisin.
Serves 4

Grilled Delmonico Steak With Bourbon Caramelized Onions

Grilled Delmonico Steak With Bourbon Caramelized Onions
Served With Red Bean TexMex Rice!
Difficulty: Easy

A Flavorful Topping To Any Grilled Meat!

Ingredients
4 Delmonico or Ribeye Steaks
2 1/2 cups onions, sliced in rings, thinly
2 tbsp garlic, minced
1 tsp sugar
2 tbsp butter
1 tbsp olive oil
1 shot Kentucky Bourbon
salt
pepper

Directions
Preheat outdoor grill, bring steaks to room temperature and season with salt and pepper.  Grill steaks to your liking.  As you grill the steaks, in a large frying pan on medium heat; add butter, oil, onions, garlic and sugar.  Sauté on medium heat until onions wilt down and start to caramelize, around 30 minutes, Pull pan away from heat and add shot of whisky to the onions, return to heat for a few more minutes; season with salt and pepper to taste.  When steaks are done, set aside for at least 5-10 minutes for the juices to remain in the steak.  Serve with Bourbon caramelized onions on top of steak.

Red Bean TexMex Rice
Ingredients
2 cups Texmati Rice
4 cups chicken broth
1 cup canned dark kidney beans, drained, rinsed
1 small can, grilled green chilies, chopped
2 tbsp fresh cilantro, minced
1 tbsp garlic, puree
salt
pepper
1 cup shredded cheddar cheese for garnish
1/4 cup green onions, sliced for garnish

Directions
Place in a large pot with cover, add all the ingredients, except for the garnishes.  On medium heat bring to a broil, reduce heat to low and place cover on top.  Cook rice for 20-25 minutes until liquid is all absorbed.  Turn off heat and let steam for additional 15 minutes before serving.  Garnish with shredded cheese and green onions.
Serves 4

Arroz Con Pollo

Arroz Con Pollo
Difficulty: Easy

Ingredients
8 chicken thighs (about 1 1/2 pounds), skinned
1 cup smoked sausage (Andouille, chorizo, spicy kielbasa) sliced
1/2 tsp  salt 
1/4 tsp freshly ground black pepper 
1 1/2 tsp dried oregano, divided 
1 tbsp vegetable oil 
2 tbsp fresh lime juice 
1 cup chopped onion 
1/2 cup chopped green bell pepper 
2  garlic cloves, minced 
1 tsp  ground turmeric 
3/4 tsp  ground cumin 
1 1/2 cups  uncooked long grain rice
2 1/4 cups, less-sodium chicken broth 
1   (14.5-ounce) can whole tomatoes, undrained 
1/2 cup  frozen petite green peas, thawed 
3/4 cup pimiento-stuffed green olives

Directions
Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice, cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil. Add chicken and sausage, nestling into the rice mixture. Cover, reduce heat, and simmer 30 minutes or until liquid is almost absorbed. Stir in peas and olives; cover and cook 3 minutes. Remove from heat; let stand, covered for 10 minutes.
Serves 4