Mom said I needed to post to put everyone at ease...Matt is fine. He has some sort of something (big medical word) on his vocal chords, which should be cleared up with reflux medication. He also has a hardened tonsil (hardened by what, who knows), but it could possibly be an infection that is trapped in there, so they put him on antibiotic to see if that clears it up. If it remains hardened after the round of antibiotics he will have to have his tonsils out so they can see what the problem is. We are feeling relief after weeks of worrying that he could hace something awful. Thanks for your prayers, we appreciate it!
two of my grand daughters will be driving this beauty soon. cass (cami) when she gets her drivers license, then kate when she turns 16, only three more years. pray for me to live long enough to keep this poncho (slang for a pontiac) running. this is a 60's gas hog, watch out people in SMART CARS !!!!!!!!
Anyway, the only thing I did differently was add some chopped red bell pepper to the salsa - it added a little more color :)
here it is:
Peanut-Ginger Chicken with Mango Salsa and Coconut Rice
Peanut-Ginger Chicken Marinade 6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of defrosted chicken tenderloins) ½ cup boiling water ½ cup creamy peanut butter ¼ cup bottled chili sauce 3 T. soy sauce 2 T. olive oil 2 T. vinegar 1 T. grated fresh ginger or 1 t. ground ginger (I use fresh) In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.
Mango Salsa 1 cup chopped fresh mango 1 cup peeled, seeded, and diced cucumber 3 ½ T. sugar 1 T. canola or olive oil 1 T. vinegar 1 T. lime juice ½ c. fresh cilantro, chopped In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.
Coconut Rice 2 c. coconut milk 1 ½ c. white rice 1 c. water 3 ½ T. sugar ½ t. salt Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)
To Serve At dinner time, grill the chicken. Or, in my case, I layered the chicken in a broiler-safe pan lined with tin foil (I spooned the excess marinade over the chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both sides. The chicken should have slightly blackened edges. (Similar to our Chicken Tikka Masala recipe, that I love.) Chicken baked this way always turns out moist and tender for me. Serve chicken with the mango salsa over the hot coconut rice. Makes 6 servings.
After our recent Papa and Honey visit it came to light that many of you are addicted to Fantasy Football. Coincidentally, a friend of mine recently sent me this and I thought I would pass it along...Dorks...
Marvin and Margaret Miller are the best grandparents on planet earth. Don't believe it? Ask any of their grandkids or any of their grandkids friends (all of which will tell you they have wanted to be adopted into the family at some point in their life). This blog is comprised of their clan and is a reference to their house in Utah known as Miller's Outpost, where the family has spent countless family occasions and consumed countless calories in grandma's amazing food.