Sweet and Savory Coconut Rice

Ingredients:

2 cups of white or jasmine rice

1 (14 ounce) can of coconut milk

2 cups of water

2-3 tsp granulated sugar

1/4 cup chopped green onions

Black pepper to taste (opt)

Directions:

Combine rice, coconut milk, water, salt, vinegar and sugar in a saucepan and bring to a boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow 5 minutes to stand.  Add chopped green onions bottoms, black pepper and additional salt.

Garnish with green tops of onions and serve immediately.

Sweet Chili Chicken with Pineapple Salsa

Chicken:

Juice from 1 large lime (2-3 Tbls)

1 1/2 Tbls Curry Powder

2 tsp veg or Olive Oil

1 lb chicken tenders (about 8)

Salt 

Black pepper

Lime wedges (opt)

Salsa:

1 1/2 Cups diced pineapple

1/4 Cup  or less of thinly sliced red onion

1 avocado, diced

1 Tbls fresh lime juice

3 Tbls cilantro, chopped

Pinch of salt

Sauce:

3 Tbls Sweet Chili Sauce

1 Tbls honey

1 1/2 tsp Soy Sauce

1 Tbls warm water

Chicken directions:

Place lime juice, curry powder and oil in a large zip top bag and shake lightly to combine.  Add chicken tenders and marinate at least 30 minutes and up to 4 hours.  Preheat grill to medium high heat and oil grill grates.  Remove chicken from marinade and sprinkle both sides lightly with salt and pepper. Grill chicken about 3 minutes on each side or until internal temp registers 165 degrees F.

Salsa direction:

Combine all salsa ingredients and gently toss to combine.  Refrigerate until ready to use.

Sauce directions:

Combine sweet chili sauce, honey, soy sauce and warm water and whisk with a fork until smooth.

To Serve:

Plate grilled chicken tenders, top with salsa and drizzle with sauce.  Serve with lime wedges if desired. (Can serve with rice - See Sweet and Savory Coconut Rice Recipe)

Note: sweet chili sauce can be found in the Asian food section of a grocery store (Thai Kitchen is a popular brand found in most locations)

8 Can Taco Soup

1 (15 oz) can black beans (drained and rinsed)

1 (15 oz) can pinto beans (drained and rinsed)

1 (14.5 oz) can petite diced tomatoes (drained) OR 1 can or rotel

1 (15.25 oz) can sweet corn (drained)

1 (12.5 oz) white chicken breast (drained)

1 (10.75 oz) can cream of chicken soup

1 (10 oz) can green enchilada sauce

1 (14 oz) can chicken broth

1 packet taco seasoning

Mix all ingredients together in a large pot.  Heat until warm, stirring occasionally.  Season to taste with taco seasoning (I typically use about half of a packet).  Serve with tortilla chips