drewbear | Cookery 40XX: Experimentation

Well, I was feeling a little creative AND hungry, so I decided to try out a couple of new recipes today. The first was a new chicken marinade that I started this afternoon and the other was a rice mix that I threw together while the chicken was cooking. Both were good, but I think that I needed to make the marinade a little spicier. Anyhoo, if any of y'all want 'em, here they are. And the measurements are rough since this was all self-made, so feel free to adjust to your own tastes.

Honey-lime Marinade

2 tablespoons olive oil
2 tablespoons honey
juice of one whole lime (fresh squeezed)
ground black pepper (to taste) (I used about 3/4 of a palmful, but should've used more)
chili powder (to taste) (I used about 1/2 of a palmful, but should've used more)
2 splashes of golden rum

Whick all ingredients in a bowl until thoroughly mixed, then use as any other marinade.

Nutty Fragrant Rice

1 cup dry white rice
1 tablespoon vegetable oil
1 tablespoon butter or margarine
1 teaspoon dill
1 teaspoon cinnamon
2 cups water
1/4 cup unsalted cashew halves

Combine first 6 ingredients in a pot and bring to a boil. Cover pot with tight lid and lower heat. Let rice simmer for 15 minutes. While rice is cooking, toast cashews in a dry pan until lightly browned. Remove cashews to a cutting board and rough chop them into approximately 1/4 to 1/3 of the original size. Hold cashews to the side. When rice is almost finished cooking, stir in toasted cashew pieces, then recover and continue cooking. After rice has absorbed all water, remove pot to cool surface and fluff with fork or immediately serve. Makes 3-5 servings.

Edited to add what some might consider the most important part of the marinade: booze!