99 Fantastic Recipes to Beat Your Weeknight Dinner Boredom
© Chef Sous Chef
BBQ Jerk Chicken Bowl with Rice and Peas + Pineapple Coleslaw
Colorful, spicy and textured, this BBQ jerk chicken bowl with rice and peas is best prepared ahead so the flavors have time to marinate. Served with a sweet and spicy pineapple slaw, it's a refreshing and tasty meal that brings the perfect amount of heat. FYI: rice and peas is a traditional Caribbean dish that's actually made with beans, not garden peas. Get the recipe here.
More steaming articles
Delightful Cakes to Bake on Lazy Sunday...
60 Throw-Together Dinners for Busy...
How to Serve Wow-Worthy Holiday...
Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!