Skip to main content

Garlic Peri-Peri Rice with Chicken with Yams & Carrots

Garlic Peri-Peri Wild Rice with Beans
1 180 gram pkg Uncle Bens Long Grain and Wild Rice
1/2 cup Basmati Rice
2 cups low sodium chicken broth
1 1/2 cups water
1/2 tsp sea salt
1 14 oz can dark red kidney beans
1 tsp dried ground dried basil
2 tbsp Nando's garlic peri-peri sauce

Bring water and chicken broth with salt to a boil.  Add rice, beans, basil and peri-peri sauce to boiling rice and lower temperature to medium low. Stir occasionally and then after 25 minutes lower to low stirring more often to make sure that it doesn't stick. 

Chicken with Yams and Carrots
4 large boneless, skinless chicken thighs (cut up into mouth sized pieces)
1/2 large white onion (diced)
1/2 large yam (peeled and diced)
3 large carrots (peeled and sliced)
1/2 red bell pepper diced
1/4 cup low sodium beef broth
2 tbsp canola oil
1 10 oz can Campbells Cream of Chicken soup
1/4 cup Butter chicken sauce
1/4 cup tomato juice
1/2 cup water
1 tbsp medium curry powder
1 tsp dried basil
1 tbsp dijon mustard
2 tbsp barbecue sauce

In a large non-stick skillet / wok heat oil on medium high heat.  Stir in onion, carrots and yams and stir to avoid burning. Add chicken pieces and stir to brown.  Add beef broth.  Add mustard and barbecue sauce and stir for a couple minutes.  Add cream of chicken soup, tomato juice, red bell pepper, water, basil and curry powder. Stir occasionally for 20 minutes.  Serve with Garlic Peri-Peri Rice

Comments

Popular posts from this blog

Special Gift Offer

Okay all of you Foodie Fans out there, are you ready for something completely different from this site?  No?  Me either, just kidding........ I have a contest for ya'll to check out.  I will be presenting a randomly chosen blog buddy to receive a $20 gift code for an online store called CSN Online.  All I ask you to do is to click on this link after leaving me a comment that you have done so.  I will be checking with the store as I'm pretty sure   that they can track this kind of thing.  So if you leave me a comment that you clicked it and they say no, well, no entry.  I know ya'll wouldn't do that to the cowboy chef/poet, but just in case I thought I'd better put the warning in there. So the place to go do some window shopping or real shopping is a place that has everything from pendant lighting to fantastic cookware. Check it out, leave a comment here and get entered to receive a $20 gift code to be used at their online store.

Eggnog Cheesecake

This was so fantastic and so light, considering it was a baked cheesecake. Ingredients 1 cup graham cracker crumbs 2 tablespoons white sugar 3 tablespoons melted butter   3 (8 ounce) packages cream cheese, softened 1 cup white sugar 3 tablespoons all-purpose flour 3/4 cup eggnog 2 eggs 2 tablespoons rum 1 pinch ground nutmeg (I did NOT add the rum and it was great) Directions Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool. Preheat oven to 425 degrees F (220 degrees C). In a food processor combine cream cheese, 1 cup sugar, flour and eggnog; process until smooth. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. ( NOTE :  I used a hand beater and it worked just fine) Bake in preheated oven for 10 minutes. Reduce heat to 250 and bake for 45 ...

Double Chocolate Marble Cheesecake

Crust: 1/4 cup Graham crumbs 3/4 cup Oreo Chocolate cookie crumbs 1/2 cup pecans, ground 1/3 cup butter, melted Filling: 3 packages cream cheese, at room temperature 3 tbsp sugar 3 eggs, at room temperature 1 tsp vanilla 1 cup sour cream 2 tbsp all purpose flour 4 squares Bakers white chocolate 2 squares Bakers dark chocolate 1 tbsp butter 1 tbsp cocoa powder 1. Preheat oven to 350F. 2. Combine the nuts, crumbs and melted butter. Press evenly onto the bottom of one 9" spring form pan. Bake for 5-8 min. Set aside to cool. 3. Melt both chocolates over a double boiler and set aside. The dark chocolate may be quite stiff and can be softened by adding the tablespoon of butter to the chocolate just before removing from the double boiler. 4. For the filling, beat the cream cheese and sugar with an electric mixer until smooth. Add vanilla and sour cream and beat until blended. 5. Take 1/3 of the mixture to a separate bowl, add dark chocolate and cocoa powder and mix it in. Beat in 1 egg j...