Nick has the main part in his school play...

So come see him perform as the Shoemaker in The Shoemaker and the Elves. Wed. Mar. 21st or Thurs. Mar. 22nd at 7 pm. Hillcrest Jr. High 126 E. 5300 S. Murray.

Yummy Recipe

It's been awhile since anyone posted on here, let alone posted a recipe. But we had the yummiest dinner last night and it was too good not to share!

It's from a recipe blog called http://www.thesisterscafe.com/

I get LOTS of good recipes there.

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.