Thursday, January 5, 2012

Rumbi Island Easy Mango Chicken and Rice

Rumbi Island Easy Mango Chicken and Rice
submitted by Melanie (Sisters Cafe)
4-5 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.


Coconut Rice
Ingredients

1 (14 ounce) can coconut milk
1 1/4 cups water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice
Directions

In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

Tuesday, January 3, 2012

Dinner Menu: Buttermilk Chicken & Basmati Rice

Grilled Buttermilk Rosemary Chicken
submitted by Brittany ~ The Sisters Cafe

2 cups buttermilk
3 Tb fresh rosemary (or 1 1/2 Tb dried rosemary)
2 tsp salt
1 tsp black pepper
4 boneless, skinless, chicken breasts

Combine all ingredients. Add chicken breasts and let marinate overnight.
Heat grill to medium to medium-high heat (about 375). Lightly oil grates. Grill chicken breasts for 8 minutes. Turn and grill for another 5-8 minutes , or until juices run clear.

Herbed Basmati Rice (Ina Garten; Barefoot Contessa)
Ingredients
1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper
Directions
Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

Served with Texas Garlic Toast and Corn

Reviews: Cali said, "THIS is my new favorite meal!"
Ian said, "Mmmmm!"
Nyah said, "Yummy! I love everything!"
Carson ate his entire meal with no complaints!

This meal is also healthy!! Winner!!