Thai Coconut-Mango Sticky Rice

Thai Coconut-Mango Sticky Rice

1/2 cup basmati rice or 1/2 cup jasmine rice or 1/2 cup other sweet asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced

Directions:


Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.

It should be fairly dry when you finish cooking it, without any liquid visible in the pot.

Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.

Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.

Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.

* This is the original recipe, as you can see it doesn't make very much. I, 4 times it when I made it for ICB, so it works to double the recipe or even more than double it.  I used 2 cups of rice, 1 can of coconut milk, 2 cups water, and 1/2 C. sugar to cook the rice in.  I made the sauce with another can of coconut milk and 1/2 C. sugar for the syrup.

Mango Blondies

by Amber Gardner

1 cup (2 sticks) unsalted butter at room temperature
2 cups granulated sugar, plus more for sprinkling
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
4 eggs
3 cups unbleached all-purpose flour
3/4 teaspoon salt
2 sliced mangos


for the glaze:
1 cup powdered sugar
2 tablespoons cream or pureed mango
1 teaspoon pure almond extract

1. Preheat oven to 350 degrees. Grease a large cookie sheet (half sheet) with butter or nonstick spray. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar, until smooth and fluffy, about 2-3 minutes. Add in eggs, one at a time, incorporating well after each addition. Add in vanilla and almond extract. Slowly add flour and salt, and mix until just incorporated.

2. Spread the entire mixture into the prepared pan. Distribute the mangos evenly in rows onto the batter. Sprinkle each mango slice with about 1/4 teaspoon of sugar, and bake for 20-25 minutes, or until the edges start to turn golden brown.

3. Allow to cool, and cut into squares. Whisk together the powdered sugar, cream or mango puree, and almond extract, and drizzle over the bars.

Honey Lime Chicken Enchiladas

Mel's Kitchen Cafe

6 tablespoons honey
5 tablespoons lime juice (1-2 limes)
1 tablespoons chili powder
1 clove garlic, crushed
1 pound chicken, cooked* and shredded , about 2-3 large chicken breast halves
8-10 medium flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce**
1/2 cup half and half
1/2 cup cream


Mix the first four ingredients and toss with shredded chicken.Place ingredients into a Ziploc bag and let marinate for at least 1 hour, preferably 6-8 hours in refrigerator.
Pour about 1/2 cup enchilada sauce on the bottom of a greased 9X13 baking pan.
Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
Mix the remaining enchilada sauce with half and half, cream and leftover marinade.
Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Serves 6


Tips:
* For the chicken, I placed 6 large frozen chicken breast halves in a crock pot on low heat for about 4-5 hours. Salt and pepper generously. Add about 1 cup of water, chicken broth or green chili salsa. Shred when chicken is cooked. It is best to do this early in the day, or the day before you want to use the chicken in a recipe.
-**I made my own green enchilada sauce here's a link to the recipe.

Homemade Green Enchilada Sauce
A Bountiful Kitchen Blog

2-3 tablespoons olive oil
1 medium yellow or white onion, chopped
5 cloves garlic, crushed or minced
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1-16 oz jar Salsa Verde
12 oz tomatillos, chopped (about 1lb before husking)
1 cup cilantro, chopped
1-14 oz chicken or vegetable broth
Salt to taste

Saute chopped onion in olive oil in medium saucepan. Cook until onion is softened, about 5 minutes on medium heat. Add garlic and sauté for another two minutes. Remove from heat.
Place all of the remaining ingredients in a blender, or use a hand immersion blender, and blend until smooth.
Use in recipes calling for green enchilada sauce.
Yield about 5-6 cups sauce.

Tips:
-Leftovers may be frozen.