Category: New Menu Monday

I like this recipe because it is quick and easy. If you have leftover chicken, it’s a perfect way to use it.  Starting with the staples of cashews, chicken and rice, you can then add or subtract the various ingredients. Pineapple bowls, of course, are optional. But if you want something a bit fancier for guests, nothing like pineapple bowls to class up the joint.

Pineapple Rice

• 2 pineapples (if you’re making bowls, otherwise just one pineapple)
• 4 cups cooked white rice (about 2 cups uncooked)
• 4 strips of bacon, sliced into small pieces
• 1 boneless chicken breast, diced
• 8-10 small shrimp, cleaned
• 3/4 cup raisins
• 1/2 to 3/4 cup cashews (I like lots, your mileage may vary)
• 1/2 cup pineapple juice
• 1 cup diced pineapple
• 1/4 cup Ponzu

Wok or skillet

Lent begins this week, which means Mardi Gras! And I’ve been listening to Zydeco music for weeks now, chasing away the winter blues.

It also means time for some spicy goodness, Cajun chicken with mashed potatoes and spicy sausage gravy, and Jambalaya.

And, of course, some rice and beans with cornbread. I’ve been told, real cornbread doesn’t have sugar in it. To each his own, I’ll take mine with sugar, smothered in maple syrup and butter.

On the board tonight:

1. Washday Beans & Rice
2. Sliced Steamed Zucchini
3. Corn Bread
4. Blueberries & Raspberries w/whip cream

Washday Beans & Rice

• 1 cup rice
• 1 cup water
• 1 cup chicken broth
• 14oz can red kidney bean
• 4 links Italian or Andouille sausage (sweet or spicy) – slice each link into 4 pieces
• 1 tbsp olive oil
• 1 tsp to 1 tbsp Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
• 4 green onions, chopped
• 2 celery stalks, chopped
• 1 large green pepper, chopped
• 1 large tomato diced (or 14 oz can)

2-quart saucepan and skillet