Coconut Mango Rice

½ cup long-grain white rice
½ cup water
½ cup coconut milk
1 T. sugar
Pinch of salt

Add cut up Mango

Bring to a boil in a saucepan over medium heat. Reduce heat to low, cover, and simmer until tender, 15-20 minutes. Off heat, let stand (covered) 5 minutes; fluff with a fork.Makes 2 cups;

South of the Border Salad

3 cups cooked Rice
1 can Red/Black beans, rinsed and drained
1 can Corn
a Red/Green pepper diced
1 Red Onion, diced

Dressing:
1/2 cup Olive Oil
3/4 cup Balsamic Vinegar
1 teaspoon Chili Powder
Salt and Pepper
Cayenne Pepper

Refrigerate for 2 hours before serving. This Mexican salad is a great side along enchiladas or a summer potluck salad!

Easy Cranberry Pork Chops

6 Pork Chops
(1/2-3/4 inch thick)

2 cups whole cranberry sauce (1 can)
Juice & grated rind of 1 orange

Bake Covered 325 degrees in oven @ 1 1/2 hours or crock pot till done!

Serve with rice and mixed frozen vegtables is good and easy!

Sushi Rolls

3 cups uncooked rice to 2/3 cups solution

Solution:
6 oz rice vinegar
3 oz sake
8 oz sugar
1 oz salt

Cook the rice add the solution to the rice.
Make Sushi Rolls

California Rolls:
Crab
Cucumber
avocado

Shrimp Rolls:
Bay shrimp
cucumber
avocado

Vegetarian Rolls:
cucumber
avocado
Carrot, pare boiled

Tuna Rolls:
Rice
Raw Tuna

Flank/Skirt Steak Bok Choy Stir Fry

2 Tbl soy sauce
2 Tbl rice vinegar
1 Tbl peanut butter
1 Tbl honey
2 garlic cloves
salt and pepper
Mix in small bowl mix soy mixture.
1 bl skirt/flank steak
1 Tbl cornstarch
Coat Steak (with cornstarch or not) salt and pepper
Stir fry steak 1-2 minutes on medium heat. Transfer to plate.
1 large head bok chow, cut crosswise
4 medium carrots, Julianne cut
Add to skillet bok and carrots. Cover and cook, toss in till tender about 5 minutes. Return steak to skillet, cook 5 minutes. Serve with rice.
Sprinkle with peanuts.

Fried Rice

1 TBL Oil
3 Eggs, lightly beaten
2 tsp Water
1/4 tsp Salt
Pour into large skillet, cook about 2 minutes, transfer to plate.

1 TBL Oil
4 Scallions thinly slices
4 garlic cloves minced
Cook for 1 minute

5 Oz Ham/Bacon
4 Cups Cooked Rice
Add to and cook 5 minutes.

3 TBL Rice Vinegar
1 1/2 cups frozen Peas
Add with eggs previously fried. Cook for 2 minutes

Chicken Wild Rice Soup

1 TBL Olive Oil
2 Carrots, chopped
2 Celery Stocks, chopped
1 small Onion
Salt & Pepper
Cook stirring occasionally until vegetables are tender- 3-5 minutes

1 Can Chicken Broth
2 Boneless, skinless Chicken thighs/ or chicken leftovers
1/3 cup Wild-rice
1 1/2 cups water
Add ingredients to vegetables and bring to boil. Reduce to simmer and cook uncovered until rice is tender.

Wild Walnut Rice

½ cup walnut pieces
¼ cup hard apple cider
1 can chicken broth
1 T. butter
1 cup wild rice blend
Toast walnut in a small skillet over medium heat for few minutes till toasted. Set aside. Boil cider, broth, and butter in a saucepan; add rice mixture. Cover reduce heat and simmer 25 minutes or until liquid is absorbed. Season with salt & pepper. Garnish with toasted walnuts. Serve with Pork Tenderloin

Pork Tenderloin with Pears

3 T. butter
3 Bosc pears, peeled, cored, and quartered
Melt Butter in a large skillet over medium heat.
Add pears & saute until lightly browned, remove from pan.

1 lb Pork Tenderloin, trimmed, sliced into 1 inch thick medallions
½ cup flour
1 cup chicken broth
1 cup hard apple cider (find it in the beer section, comes in a six pack, you can buy just one) (This stuff is delicious, but don’t drink the extra you need it in the rice!)
1/3 cup heavy cream
½ teaspoon vanilla extract
Season pork with salt & pepper, and then dredge in flour.
Saute pork medallions for 2 minutes on each side in the same pan the pears were sauteed in; remove from pan.

Combine broth, cider, cream; add to the pan to de glaze.
Bring to a boil, and then add vanilla extract.
Boiled until reduces by half, slowly, be patient.

Return pears and pork to the pan along with any accumulated juices.
Boil until thick, slowly, be patient.
Season with salt & pepper if desired. Serve with Wild Walnut Rice