Jamaican Jerk-ka-bobs (Reilly's version- on a stick!!)

Prep time: 15 mins    Cook time: 20 mins    Serves: 2-4

Ingredients:

Rice:

1 can coconut milk

1 cup water

2 cups rice

1 tbls sugar

Kabobs:

1 lb ckicken

1 bottle jerk sauce of your choice

Fresh or canned pineapple

1/2 red onion

2 whole bell peppers

 Directions: This meal can be done in the oven or on the grill, we chose to cook the meat and  veggies seperate, so the veggies wouldn't get too overdone.

1) Prep your veggies. 

2) Marinate chicken and prepped veggies in separate bowls with jerk sauce for at least 15 mins. String marinated chicken on shish-ka-bob sticks

.

3) Start water and coconut milk on medium heat in medium saucepan. When boiling add in rice and stir for one min. reduce heat to low. 

4) Start cooking chicken and veggies, either in oven at 425 degrees or on BBQ for 20 mins, or longer, just make sure chicken cooked thoroughly.

Kale salad with Avocado and Cucumber

1 large bunch of kale, finely chopped

2 cloves chopped garlic
3 limes juiced over kale
1/8 c. chopped white onion
1/8 c. olive oil
1/2 tsp. ground pepper
1 tsp salt
2 tsp sesame seeds
1/8 c. chopped fresh basil
1/2 tsp peanut or sesame oil
splash of rice vinegar
3/4 c. finely sliced cucumbers with skin on
1 avocado diced and gently stirred in

1) Add oil, spices, garlic, kale and lime together and squish kale with lime to "cook" for about 5 mins, the smaller you chopped the less you will have to work.

2) Add cucumbers and avocado and stir in gently before serving

 3) Top with fresh parm and ground pepper, enjoy fresh!!