Moroccan Chicken Thighs: These were very good. I almost substituted chicken breasts but decided to stick with thighs and was glad. It's a flavorful meal, and based on the reviews, I decided to up the spices by half. We ate it with plain couscous, and it yielded three meals for us over the course of the week. Picture from Cooking Light.White Bean & Tuna Salad: This is a quick, healthy, zippy recipe from Giada DeLaurentiis. We had it last night for dinner along with an oldie but goodie, Roasted Asparagus with Balsamic Browned Butter.
Chicken with Balsamic BBQ Sauce: This is also a recipe from Giada. I made it last minute one evening since I had everything on hand, and we both liked it. I froze the remaining sauce.
I'd like to try the following two recipes sometime soon:
- Grilled Pork Tenderloin with Guava Glaze & Orange-Habanero Mojo by Bobby Flay. I think my favorite rice dish, Island Rice, would pair very well with this dish.
- Spicy Coconut Shrimp with Spicy Mango Basil Salsa & Lime Jasmine Rice. His rice recipe is very similar to Island Rice except the liquid is less (maybe because it's Jasmine rice?) and there is no pineapple. I'm sure it's still very good.
Email Alicia
Posts
1 comment:
I've had a good reception to a Thai Chicken Thigh recipe--that has a peanut butter, fish sauce, and salsa base. I served it with lime wedges and bulgur pilaf, but next time I might try coconut rice. It is a good crockpot-after-church meal, too.
Post a Comment