Dinners

Recipe—Caribbean Baked Chicken with Mango

While there is nothing quite like being on a tropical island getaway, there are ways you can bring the tropical flavors to your very own kitchen. This easy baked chicken recipe combines some great jerk flavors with the sweetness of mango, refreshing flavor of cilantro, and a little bite of jalapeno. Spicy and sweet are classic flavors in Caribbean dishes. This recipe is flavor packed and light, a dinner perfect for the warm summer months. Get lost in your own little island getaway with this fantastic recipe.

INGREDIENTS
2 jalapenos, deseeded and deveined
1 white onion
1 tbsp garlic minced
1 slice of ginger, 1/2″ thick
6 tbsp olive oil
2 tbsp white wine vinegar
1 tsp dried thyme
1/2 tsp allspice
1/2 tsp black pepper
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp cayenne pepper
4 boneless skinless chicken breast
1 mango, peeled and chopped
1/4 c red onion, diced
2 tbsp cilantro, chopped

STEPS

  • Preheat oven to 450º.
  • In a blender or food processor combine the pepper, white onion, garlic, ginger, olive oil, vinegar, thyme, allspice, black pepper, salt, cinnamon, and cayenne pepper.
  • Process the ingredients until smooth, adding more olive oil if needed.
  • Spread the blended pepper mixture over both sides of the chicken.
  • Place the chicken in a large greased baking dish and top with any remaining pepper mixture.
  • Bake for 35 minutes or until the chicken is cooked through.
  • Transfer the chicken to plates and top each with some diced mango, red onion, and cilantro.
Advertisements
Appetizers

Recipe—Southwest Turkey Meatballs with Creamy Cilantro Lime Sauce

Every couple of months I get together with a fabulous group of ladies for a book club meeting. I don’t know why we really call it a book club meeting because about 20% of the time is spent discussing the book we read and the other 80% is spent drinking fabulous wines, eating delicious foods, and catching up with some good old fashioned girl talk. Maybe wine and food club meeting would be more appropriate? Either way, we always end with an awesome variety of the most wonderful treats. Our last meeting was on a Friday night right around dinnertime so I wanted to bring something filling and yet low carb (I try and cut out carbs from the food when I know I will be consuming plenty in the wine.) These were absolutely wonderful! They were light yet completely filling. The meatballs were packed full of wonderful Mexican flavors and they really complemented the turkey nicely. The refreshing creamy cilantro lime sauce is actually from a recipe I shared a couple months back for shrimp taco cups. I LOVED that sauce and wanted to make it again. I could put that sauce on everything. So tasty!

CREAMY CILANTRO LIME SAUCE INGREDIENTS
1/3 c mayonnaise
1/2 c sour cream
2 tbsp milk
2 oz. canned diced green chilies
2 tbsp lime juice
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 c fresh cilantro, chopped

MEATBALL INGREDIENTS
1.25 lbs lean ground turkey
1 jalapeño, deseeded, deveined, and chopped
1 tsp garlic, minced
2 green onions, chopped
1/4 c cilantro, chopped
1/4 c panko or breadcrumbs
1 egg
1 tsp cumin
1/4 tsp oregano
salt and pepper

SAUCE STEPS

  • To make the sauce combine all sauce ingredients except the cilantro in a blender and puree until smooth.
  • Add in cilantro and pulse until combined.
  • Refrigerate sauce until ready to use.

MEATBALL STEPS

  • Preheat oven to 400º.
  • In a large bowl combine all meatball ingredients.
  • Using your hands mix well.
  • Using a large spoon, scoop a spoonful of the meat mixture and shape into 1”–1 1/4” round meatballs.
  • Place the formed meatballs into a greased baking dish making sure they don’t touch.
  • Bake for 16–20 minutes.
  • Serve hot with the cool cilantro lime dipping sauce.
  • Enjoy!
Salads

Recipe—Mango and Bok Choy Salad

My produce box was filled with lots of fabulous goodies this week. I had almost all the makings for a delicious tropical salad, bok choy, mango, and cilantro. Yum! While many recipes that include bok choy have you cook the leafy green it is also great for salads or slaws. Bok choy is light, sweet in flavor, and has a nice crisp texture. The nutritional value is also a huge plus. It’s high in Vitamins A, C, and K as well as calcium, potassium, magnesium, and it is low in calories. The dressing for this salad is sort of a citrusy vinaigrette that keeps the salad light and refreshing. This salad was the perfect cooling component for the spicy prawns I served with it. With all these bright colors I can’t help but think that this is the perfect dish for the coming spring and summer seasons.

Note: You can use a regular head of bok choy or about 4 baby boy choy. Baby book choy has a milder flavor but both will work well with this recipe.

INGREDIENTS
4 c bok choy, mostly greens with some stalks thinly sliced
1 1/2 c red cabbage, thinly sliced
2 mangos, diced
3 stalks celery, thinly sliced
4 green onions, thinly sliced
1/4 c fresh cilantro, chopped
3 tbsp rice vinegar
4 tbsp limejuice
1 tbsp sugar
3 tbsp olive oil
2 tsp soy sauce
1/4 tsp salt

STEPS

  • Combine the bok choy, cabbage, mango, celery, green onions, and cilantro in a large bowl.
  • In a small bowl whisk together the rice vinegar, limejuice, sugar, olive oil, soy sauce, and salt until most of the sugar and salt are dissolved.
  • Pour the dressing over the salad and toss to combine.
Dinners

Recipe—Shrimp Tacos

Seafood and Mexican are a match made in heaven. Throw in a margarita or Corona with lime and I am in heaven! For how delicious this recipe is you would think it would take longer to make, but that is not the case. It is relatively easy and comes together very quickly. The shrimp are so good that when I am on a low-carb diet I just eat a bowl of the shrimp with cheese and avocado. This meal is light, refreshing, and yummy in my tummy. Add my mango salsa and it’s a flavor explosion. I hope you enjoy the tacos as much as my family does. Buen provecho!

Note: This recipe is written for tacos but sometimes I use large tortillas filled with black beans and rice for some awesome burritos.

INGREDIENTS
3 tbsp olive oil
1 c white onion, chopped
2–3 serrano chilies, deseeded and thinly sliced
4 tbsp butter
3 tbsp garlic, minced
2 lbs shrimp, peeled and deveined
1/2 c fresh cilantro, chopped
kosher salt
tortillas, warmed
2 limes

SOME FABULOUS GARNISHES
shredded  pepper jack cheese
guacamole or sliced avocado
sour cream
mango salsa (see recipe below)
pico de gallo

STEPS

  • Heat oil in a large frying pan over high heat.
  • Add onions and chiles and cook stirring frequently until onions are lightly browned, about 10 minutes.
  • Remove vegetables from heat and place in a small dish to the side.
  • Melt butter in the frying pan over medium-high heat.
  • Add garlic and cook for about 1 minute.
  • Add shrimp to pan and cook until bright pink and no longer translucent. (Cooking time will vary based on the size of your shrimp. Cut to test and be sure they are cooked in the middle.)
  • Return cooked vegetables to your pan and stir in with shrimp.
  • Add cilantro, salt, and the juice from one lime.
  • Put shrimp into the tortillas and serve with a slice of lime on the side.

See my mango salsa recipe here for a great pairing with these tacos:
https://divadicucina.wordpress.com/2012/01/25/recipe-mango-salsa/