Donna's Apricot Brandied BBQ Grilled Cornish Hens, Crunchy Curried Pea & Peanut Salad, and Coconut Almond Rice

Hello All, it just seems like grilling weather when the temperature is in the 70's - 80's, so tonight's dinner is marinated BBQ Cornish hens with a crunchy pea and peanut salad and coconut Basmati rice as side dishes. This delicious salad can literally be prepared in minutes and is so tasty you won’t know that you are eating your vegetables.  If you prepare the hens and the salad the night before, you simply have to make the rice and enjoy your dinner on the porch if weather allows!  Best, Donna:

Donna's Apricot Brandied BBQ Grilled Cornish Hens

Ingredients:

2 Cornish hens, cut in half vertically so that each half includes a breast, thigh, and leg

1 cup Italian dressing

1 cup Sweet Baby Ray’s Honey Chipotle BBQ Sauce or other brand

½ cup apricot flavored brandy

Salt and pepper to taste

Method:

Place hen halves in container for marinating.  Mix together remaining ingredients and pour over pieces coating tops and bottoms of each.  Marinate in refrigerator for 8 – 24 hours, turning occasionally.  Grill over medium high heat (or bake in oven on oiled cookie sheet at 425 degrees F) for about 40 minutes or until internal temperature reaches 165 degrees F and juices run clear.  After removing from grill, allow to cool about 5 – 10 minutes before serving.

Serves 4.

Donna's Crunchy Curried Pea & Peanut Salad

Ingredients:

1 package (20 ounces) frozen petite green peas, thawed

½ cup dry roasted peanuts, unsalted

1 can (8 ounces) diced water chestnuts, drained

2/3 cup light salad dressing (or mayonnaise plus 1 teaspoon sugar)

½ teaspoon curry powder

Salt and pepper to taste

Method:

Place thawed peas in bowl; add remaining ingredients and stir gently until mixed.  Chill at least two hours.  Makes 1 quart.

Serves 8 – 10.

Donna’s Coconut Almond Rice

Ingredients:

2 cups long-grain white rice, preferably Basmati

1 can (14 ounces) unsweetened coconut milk

2½ cups water

¼ cup slivered almonds or macadamia nuts, toasted in a hot frying pan for 5 minutes

Parsley, chopped, if desired

Method:

Place rice in sieve and rinse in cold water.  Mix the rice, milk and water in a large rice cooker.  While rice is cooking, toast almonds in a hot frying pan for 5 minute.  When rice is done, place rice in bowl and make indentation in middle of rice.  Put toasted almonds in hole, sprinkle with chopped parsley if desired, and serve.

6 Servings.

Copyright 2014.