So, I have made mango salsa before. We’ve served it over tilapia for a simple tropical flavor but I don’t think I’ve ever enjoyed it as much as the recipe I made today. I added jalapeno for a kick and cilantro for contrast. My mango was even a little under ripe so I was worried it wouldn’t give enough flavor but it was amazing. This is perfect for fish recipes. I actually used some of it for a rice dish today and served with halibut, but I will simply post the salsa as is because I do believe it will be amazing on chips too.
2 green onions
1/2 lime juice
2 small jalapeno
1/2 tsp salt
pepper to taste
1 tsp fresh cilantro
Peel and chop the mango. I will have to do a post soon of the easiest way to do this; mangos have a flat large seed in the center.
Combine all ingredients in bowl and set aside for 3 minutes for the flavors to marry.
I used boneless skinless chicken breast ~ in this instance I used two chicken breast so the recipe would need multiplied out to make as much as desired.
To poach the chicken add chicken breast to hot skillet with about 1 cup of water. I went with rosemary for flavor; add 1 tsp rosemary and sprinkle with salt and pepper. Bring to simmer and reduce heat to medium; cook for 5 minutes, flip chicken over and cover with lid. Continue cooking 5 more minutes. In 10 minutes you will have perfectly poached chicken. Remove from skillet and allow to rest for about 5 minutes. Cut and shred into desired pieces.
I’ve been enjoying all the fresh veggies I can get my hands on this season. My tomatoes are growing ok but I’ve left the rest to the farmers at the market; rather glad I did with this heat and drought we’ve been having. Weeding the garden and sweating in the sun are far from my favorite activities. I got my hands on a few dozen ears of corn the other day and had to freeze some for winter; I decided another corn salad would be delicious and I wanted to try a version with black beans. This was great all on its own, with tortilla chips, and on the soft tacos we made. Adjust as desired; we like spicy so 2 jalapeno heated everything up nicely.
Black Bean and Corn Salsa
1/2 medium onion ~ diced
2 jalapeno ~finely diced
2 small tomato ~ chopped
1 lime ~ juice
1 can black beans ~ drained and rinsed
1 1/2 cups fresh corn cut off the cob
1 Tbs fresh cilantro ~ chopped
salt and pepper
Combine all ingredients adding salt and pepper to taste.
Charles came across a fantastic salsa verde recipe and we had to give it a try; of course we had to add our own twists. I loved this. Very spicy but our jalapeno were quite spicy so that will vary depending on the heat of the peppers. I really enjoy tomatillos ~ I don’t have them often enough; it’s sort of a citrus and tomato combination. Five minutes was just enough time to cook them without losing any of the goodness; we didn’t know if they should be cored or anything but we simply cooked them whole and pureed them for the recipe and it was perfect.
4 cloves garlic ~ peeled
1 medium onion ~ peeled and quartered
2 jalapeno ~ stems removed
1 tsp sugar
2 Tbs cilantro
salt and pepper
Peel tomatillos and wash. In large saucepan combine tomatillo, garlic, onion, jalapeno; cover with water. Cook 5 minutes. Remove vegetables to blender and add 1 cup of cooking liquid. Add sugar, cilantro, salt and pepper ~ puree for a few seconds to combine. Chill until ready to serve.
Just a quick post for a delicious lunch. I decided to make a tuna and pasta salad with a bit of raw spinach today instead of my usual pea and tuna salad. I loved the crunch of the raw spinach and the tri-color rotini made for a lovely color; any pasta or macaroni will do though. The tanginess of the tomato and vinegar compliment the flavors beautifully.
Pasta Salad with Tuna and Spinach
8 o.z. dry pasta
2 cans tuna ~ drained
1/2 cup diced fresh tomato
1/2 cup chopped fresh spinach
1/2 cup mayonnaise
1 Tbs rice vinegar
salt and pepper
Cook pasta according to package directions. Drain and chill; I like to soak in an ice water bath for a few minutes before draining. Combine pasta, tuna, tomato, spinach, mayo, and vinegar. Season with salt and pepper to taste.
Just a quick post today. A couple of weeks ago we sampled some wonderful balsamic vinegar. I picked out a couple to bring home and one was a Dark Chocolate Balsamic; sounded so strange but tasted oh so wonderful. The vinegar was so thick; almost as if it was a simple reduction already. The flavor made my mouth long for strawberries and today I finally had the chance to put the two together. It was delicious.
Strawberries and Cream with Dark Chocolate Balsamic Vinegar
1 pound fresh strawberries
2 Tbs sugar
1 Tbs dark chocolate balsamic vinegar
1 cup cream
1/4 – 1/3 cup sugar
Wash, trim, and slice strawberries. Add sugar and balsamic vinegar and refrigerate for at least 30 minutes before serving
In mixer combine cream and sugar. Beat together over medium high to high-speed until medium stiff peak form about 2 – 3 minutes. Serve whipped cream with strawberries and drizzle extra sauce over top. If you prefer this would be wonderful on ice cream too!
Just a quick post for a quick dinner tonight. I fixed buffalo shrimp served over torn romaine lettuce with goat cheese. Really a simple fix; Sunday’s are always a busy day for us so I am not usually up to cooking something too complex. Our weekend is never on the traditional weekend so for me Sunday draws the week to a close and leaves Charles with one more day to go till his “weekend” begins.
Buffalo Shrimp Salad with Goat Cheese
12 o.z. small shrimp ~ mine was 60 – 80 count ~ peeled
Just a quick post today for a simple macaroni salad. I think this would be considered american style macaroni salad. It’s just a simple mayo, pickle relish, and mustard version. You’ll notice I leave the eggs out until the very end. I like to slice them and fold them in to keep the pieces large, but feel free to dice the eggs if you prefer.
American Style Macaroni Salad
1 1/2 cups uncooked macaroni
1/2 cup diced celery
1/4 cup diced onion
1/2 cup mayonnaise
1/4 cup pickle relish
1/8 cup yellow mustard
1/4 tsp salt
1/4 tsp pepper
2 hard-cooked eggs ~ peeled and sliced
Cook macaroni according to package. Drain, rinse and chill. Mix remaining ingredients except eggs; add macaroni and stir well. Check flavors; add more salt and pepper if desired. Fold in hard-cooked eggs and serve.
I made the most delicious fresh corn salad today. I served it with some slow smoked pork and fresh fried corn tortillas along with some cheese, sour cream and avocado. Everything but the black pepper and the lime came from the farmers market or my garden. Oh so deliciously fresh. I roasted the corn and jalapeno and it brought out a terrific flavor and the cabbage adds a great crunch. It was even delicious by the spoonful as a stand alone side dish.
Garden Fresh Roasted Corn Salad
1 cup diced tomato
1 cup diced onion
1 cup diced cabbage
2 cups roasted corn
1 Tbs diced roasted jalapeno
juice of one lime
Over hot coals roast shucked corn for about 10 minutes and jalapeno for about 8. Turn frequently and put each into a plastic bag when finished and allow to rest for 5 minute before proceeding.
Meanwhile dice tomato, cabbage, and onion.
Peel jalapeno and cut corn from cobs.
Stir together and add lime juice and pepper to taste.