Recipes

Coconut Arroz Con Pollo

Dry Ingredients:

3 cups of rice

3 tablespoons Dried Ginger (fresh ginger also works)

3 tablespoons Parsley

3 teaspoons salt

1/2 teaspoon black pepper

Liquid Ingredients:

3 cups of water

1.5 cups of low sodium chicken stock (Vegan option, low sodium Vegetable stock) - nice to have but not necessary

1 can of coconut milk

3 tablespoons of Original Bazile Sauce

3 tablespoons of coconut oil

Fresh Ingredients:

1 bag of shredded broccoli and carrots (I live with an adult child that refuses to eat veggies 😒).

1 large yellow onion

1 green bell pepper, diced

1 red bell pepper, diced

(Yellow or orange bell pepper can be added or replaced the above)

3 tablespoon of garlic (chopped, minced or paste)

Protein:

Chicken:

6 bone in chicken thighs skin removed (but not thrown away) and marinade for 3 tablespoons of Original Bazile Sauce for 2 hours.  No time to marinade? Double the amount of sauce on chicken.

Vegan Option:

Firm Tofu/Tempe

Marinade Tofu for half an hour. Grill/bake for 15 minutes in same pot you will cook the rice in and remove and put aside. Add tofu/tempe to rice 5 minutes before rice is done.

SPICY PINEAPPLE JALAPENO MEZCALITA

Ingredients:

• 3 ounces Mezcal

• 1 small jalapeño, sliced thinly – plus more as garnish

• 1 ounce orange liquor

• 1⁄2 cup freshly squeezed lime juice

• 1 cups pineapple juice

• 1 tablespoon fresh cilantro leaves, plus more as garnish

• 1/2 cups Bazile Sauce Pineapple Simple Syrup.

• 2 wedges of pineapple

Instructions:

• Place Mezcal in a jar. Add in the jalapeño slices, put the lid on and let it sit for 15-20 minutes. The longer it sits the spicier it will get. If you like it spicier, feel free to let it sit longer.

• Gently muddle cilantro in a large glass just enough to release its essential oils.

• Add in the Bazile Sauce Pineapple Simple Syrup, orange liquor, lime juice and cilantro and give it a mix. Strain it into a pitcher

• .Strain the jalapeño flavored Mezcal and pineapple juice into the same pitcher and stir well.

• Pour the drink into glasses filled with ice. Garnish with fresh pineapple, a few slices of jalapeños, and fresh cilantro leaves.

• Serve immediately.

  Reference: https://foolproofliving.com/pineapple-jalapeno-mezcalita/

Spicy Bazile Sauce Aioli

INGREDIENTS:

• 1/2 cup Mayo

• 3 - 4 tablespoons of Bazile Sauce

  INSTRUCTIONS:

• Mix all the ingredients in a small bowl and store in an airtight container in the fridge