Mango-Banana-Coconut Muffins

Ingredients

1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
3 medium bananas, mashed
1 t vanilla
3 cups all-purpose flour
2 t baking soda
2 t baking powder
1/2 t salt
1 cup vanilla yogurt
1 ripe mango, peeled and diced
1/2 cup shredded coconut

Preheat oven to 375'. In a large mixing bowl, cream butter and sugars. Add the eggs one at a time, beating well after each. Beat in banana and vanilla.

In a separate bowl, stir together dry ingredients. Add to butter mixture in two or three additions, alternating with vanilla yogurt. Stir in mango and coconut.

Fill muffin cups to the top and bake for 25-30 minutes.

Pan-Fried Buttermilk Chicken

Ingredients

1 cup panko
1/4 cup chopped basil
1/2 cup buttermilk
1/2 cup flour
4 chicken breasts
1/4 cup olive oil

Preheat oven to 350'. Heat olive oil over medium heat. Stir together the basil and panko. Dip chicken breasts into flour, then buttermilk, then panko. Place into oil for about 3 minutes per side, then transfer to oven for 6 minutes more.

Easy Teriyaki Chicken

Ingredients

1 bunch green onions
1 lb boneless skinless chicken
1/2 cup soy sauce
1/3 cup mirin
2 T granulated sugar
2 T sake
2 slices ginger
1 T cornstarch

In a small saucepan, bring soy sauce, mirin, sugar, sake, ginger, and 3/4 cup water to a boil. Reduce heat and simmer until reduced to about a cup, about 10 minutes.

Whisk 2 T cold water with the cornstarch. Add to pan and cook, stirring, until thickened. Discard ginger, let cool.

Meanwhile, cut onions into 1.5 inch pieces. Cut chicken into bite-size pieces. Alternately thread chicken and onions onto skewers. Grill about 4 minutes per side, brushing with teriyaki sauce.

Coconut Mango Chicken with Black Beans

Ingredients

1 T vegetable oil
1 lb boneless skinless chicken breast, cut into strips
2 t ground coriander
1/2 c chicken stock
1 c coconut milk (or use whole can for more sauce)
1 mango, peeled and cut into 1/2 inch pieces
1 can black beans, rinsed
1 T fresh lime juice (about 1 small lime)
1/4 cup chopped fresh mint

Directions

Over medium heat, brown the chicken on both sides. Add coriander and cook, stirring, for 1 minute more. Add the stock and lower the heat slightly; simmer for three minutes. Remove chicken pieces to a plate and add coconut milk; boil for about 5 minutes until reduced by half. Add mango and cook until warmed through. Return chicken to pan and heat through.

While sauce is reducing, pour beans into a pot and add lime juice. Cook over low heat until warmed through, then add mint.

Serve chicken mixture over rice and beans.

Cheap and Cheerful Barbecue Chicken

Ingredients

1/2 cup ketchup
2 T honey
1 T Worcestershire sauce
1.5 lbs boneless, skinless chicken breasts

Directions

In a small bowl, combine ketchup, honey, and Worcestershire sauce. Slice the chicken into 1/2 inch-thick strips. Thread onto skewers. Season with 1/4 t salt and 1/4 t pepper. Grill the chicken, turning once, about 6-8 minutes. Baste with the ketchup mixture at 4 minute and 6 minute mark.

Grilled Pork Skewers with Tzatziki

Ingredients

1/4 cup olive oil
1 lb pork loin, cut into 1.5 inch pieces
2 onions cut into 8 wedges each
1 t dried oregano
1 clove garlic, pressed
1 cup plain greek-style yogurt
3 T chopped mint
1/2 English cucumber, grated
pitas, naan, or similar

Directions

Toss the pork and onions with 1.5 T olive oil; season with oregano, salt, and pepper, and thread onto 4 skewers.

Mash the garlic and 1/2 t salt into a paste. Whisk in the yogurt, mint, 1 T olive oil, and 1/4 t pepper. Press the grated cucumber in a sieve to remove excess liquid, then stir into the yogurt mixture.

Grill the skewers, turning occasionally, until lightly charred and cooked through (about 10 minutes). Serve with tzatziki and toasted pitas.

Chicken and Peanuts in Lettuce Cups

Ingredients

3 T soy sauce
3 T honey
2 T peanut oil
1.5 lbs chicken breasts, cut into 3/4 inch pieces
2 cloves garlic, pressed
1 T grated ginger
1 bunch scallions, sliced
1 8oz can water chestnuts, drained
1/4 cup roasted peanuts (try them chopped up)
1 small head Boston lettuce, leaves separated

Directions

Combine soy sauce and honey in a small bowl and set aside.

Heat the oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook, stirring occasionally, until it begins to brown (about 3 mins). Lower heat to medium and stir in garlic and ginger. Add scallions and cook for 1 minute. Stir in water chestnuts and half the soy sauce mixture, and continue to cook until chicken is cooked through (about 4 mins). Remove from heat and sprinkle with peanuts.

Serve with rice and lettuce leaves.