Sunday, June 19, 2011

Love. (And a meal plan.)

I am a lucky woman. Truly. I have a great Dad, who has always supported and loved me. He has taught me many valuable life lessons and stood by my side when I needed support (and all those times I didn't) He sometimes calls me to remind me how proud of me he is. He is a great Dad.

My daughters are pretty darn lucky too. They have a great Daddy. He loves them something fierce and does his best every day to make sure they know that.

So today I will raise my glass to all those great Dad's out there! Cheers!

Monday - Salmon cakes with Lemon Yogurt Dill

Tuesday - pulled pork, red onion, roasted garlic, green pepper pita pizzas

Wednesday - grilled chicken and pineapple sandwiches

Thursday - Shrimp and mango sweet thai chili skewers on the BBQ and rice

Friday - Southwestern chicken pasta salad

Saturday - TBD

Sunday - TBD

Indian Rub Grilled Chicken Breast with Coconut Rice and Caramelized Banana

You could also use this rub on boneless chicken breasts or thighs. If it's not BBQ season, you could also simply roast the chicken in the oven on a baking sheet. Serves 4.


Chicken Rub:
1 tsp. ground coriander
1 tsp. ground ginger
1 tsp. ground turmeric
1 tsp. ground cumin
1 tsp. ground paprika
1 tsp. salt
1/2 tsp. ground cardamom
1/2 tsp. cayenne pepper
2 garlic cloves, minced
2 Tbsp. olive oil
4 chicken breasts, bone-in and skin on (can use boneless, skinless if you prefer or thighs would be good as well, I think)

Coconut Rice:
2 cups long or short grain rice
3 cups cold water
Pinch cinnamon
1 cup light (low fat) coconut milk
4 tsp. sugar

Caramelized Bananas:
2 firm bananas, peeled and halved lengthwise
1/4 cup sugar
3/4 tsp. ground cinnamon


Prepare rub: combine all spices, garlic and oil in a small bowl. Set aside.

Pre-heat grill or BBQ. Rub spice mixture onto chicken and place on grill. Bone-in chicken breast will take about 10 minutes per side. If using boneless, it will take less time.

Prepare the rice: Rinse rice in colander until water runs clear. Place all ingredients except sugar into a large saucepan. Bring to a boil , cover tightly, reduce heat and simmer 10-15 minutes or until all water has been absorbed. Add the sugar, cover the saucepan and place over very low heat for an additional 5 minutes.

Prepare bananas: sprinkle bananas with sugar and cinnamon. Preheat a non-stick skillet over high heat and spray lightly with oil. Cook the bananas for 2 minutes on each side or until the sugar has caramelized.

To serve: Place coconut rice on serving plates and top with the banana slices. Place the grilled chicken beside the rice and enjoy!