Lime Rickey Chickey Yumness and a Wedding Album

Tonight I made my favorite quick and yummy meal. It is called Lime Rickey Chickey and Buttered Almond Rice and I found it in an old issue of Everyday with Rachel Ray. I really think I could eat it once a week. I thought it would be rude of me to keep all this goodness to myself, so here is the recipe:



Lime Rickey Chicky & Buttered Almond Rice

1/4 cup honey
Juice of 2 limes, plus wedges for serving
1 tbsp bitters, such as Angostura
2 tbsp vegtable oil
1 1/2 pounds, chicken cutlets or tenders, sliced into thin strips
2 bunches scallions, sliced on an angle into 2 inch pieces
Salt and Pepper
1/2 Cup fresh or frozen green peas
2 tbsp chopped fresh cilantro
One 6-ouce box of rice pilaf mix (I use brown rice instead)
1/4 cup almonds, toasted

1. In a small bowl, mix togeter the honey, lime juice and biters and stir to dissolve the honey.
2. In a large skillet, heat the oil over high heat until smoking. Add the chicken and stir fry for 3 minutes. Add the scallions and season with salt and pepper. Stir in the honey sauce, toss for 1 minute to coat.
3. Stir in the peas and cilantro into the prepared rice. Add the nuts and fluff with fork.
4. Transfer the rice to a platter, using a slotted spoon, mound the chicken over the rice. Serve with the lime wedges.
ENJOY!!

And as promised I took some pictures of the album I made for Hannah and Skyler. They are the couple I am taking pictures of tomorrow. I hope they like it!






Hope everyone is able to have a great weekend!
XOXO
Amber