Posts Tagged ‘mango’
Welcome to April’s edition of Pass the Cook Book Club, hosted by Kita of Pass the Sushi and Girl Carnivore (her newest brainchild)! This month we cooked from The Picky Palate Cookbook, written by Jenny Flake herself. I was super excited to dig into these recipes because her blog was one of the first food blogs I started reading back in the day.
Originally I had planned on making the mini peanut butter and jelly pies, but decided that I had to try out the quesdillas using mango because I was curious about the flavors. Unfortunately the recipe called for shrimp (being a non-seafood eater), but was an easy fix by substituting with chicken and was overjoyed with the results! Enveloping the chicken was a cream cheese mixture that was exceptionally creamy, while the mangoes added sweetness. You must make these, because every day that goes by without them is a missed opportunity for deliciousness.
One year ago: Chicken & Spinach Alfredo Pizza
Two years ago: Cake Batter Fruit Dip
CHICKEN MANGO QUESADILLAS
2 Tbsp olive oil
1/2 lb. chicken breasts, cut into bite-sized pieces
3/4 tsp salt, divided
1/2 tsp black pepper, divided
6 oz. reduced fat cream cheese, softened
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
4 Tbsp unsalted butter, softened, divided
1 cup chopped mango, divided (I used thawed, frozen mango)
4 whole wheat tortillas
- Heat the olive oil in a large skillet over medium heat. Add the chicken, 1/2 teaspoon of salt and 1/4 teaspoon of pepper and cook, stirring for 5 minutes or until no longer pink. Remove from the heat.
- In a medium bowl, add the cream cheese, cheddar, cilantro, and remaining salt and pepper and stir until well combined.
- Heat a separate large skillet over medium heat. Spread 1/4 cup of the cheese spread over the top of the tortilla. Top with 1/4 cup cooked chicken and 1/4 cup chopped mango over half of the tortilla. Melt 1 tablespoon of the butter in the skillet and place the tortilla in the skillet.
- With a spatula, fold the tortilla in half, cooking until golden brown, 2 to 3 minutes on each side. Remove from the skillet and cut the quesadilla into wedges to serve. Repeat with remaining ingredients.
Source: Adapted slightly from The Picky Palate Cookbook, page 123.
Everyone’s had apple juice, but have you ever had FUJI apple juice?Leave it to Red Jacket to create an entire line of fantastic juices including strawberry apple, raspberry apple, blackcurrant apple, grape apple, tart cherry stomp, apricot stomp, apple cider, and even spiced apple cider. And their company is close to where I grew up, so it’s great to support a local company!
Located in the beautiful Finger Lakes Region of New York State along the rolling hills of Seneca Lake, Red Jacket was originally planted in 1917. Today, the orchard and juice company is managed by the second and third generation of the Nicholson family, who have spent over 50 years mastering the art and science of quality fresh fruit and juice production.
But what makes their juice so special? It is 100% juice, never from concentrate, cold-pressed, unfiltered (so it retains the fiber of the fruit), 50% more antioxidant activity than clear juice, and made right on the orchard in Geneva, NY. It’s as close to eating the whole fruit as you can get! And I’m giving away a 6-bottle variety pack and the end of this post! (US residents only – but they cannot ship to CA.)
After thoroughly enjoying drinking a couple juices straight up, I decided to make a smoothie using the Fuji Apple Juice. I make green monster smoothies almost religiously, so it was fun to change it up a bit. The tangy-ness brought by the Greek yogurt and mango was well balanced with the sweetness of the strawberries and juice. I may need to add some of their juice to my green monsters!
One year ago: More Fudge Less Pudge Brownies
Two years ago: Coconut Chicken Salad with Apricot Honey Mustard Vinaigrette
STRAWBERRY, MANGO, AND YOGURT SMOOTHIE
Makes 2 large or 4 small smoothies
1-1/4 cups Red Jacket Fuji apple juice
1 cup vanilla Greek yogurt (I used 0% vanilla Chobani)
1 cup fresh or frozen strawberries
2 cups fresh or frozen mango chunks
- In a blender, combine all ingredients and puree until smooth.
Source: Adapted slightly from Everyday Food, June 2010.
a Rafflecopter giveaway
Disclosure: I was sent a variety pack of juice from Red Jacket. Giveaway provided by Red Jacket. I was not compensated for this post. All thoughts and opinions are my own.
Here it is, the finale of Chobani week complete with the announcement for the winner of the Chobani giveaway. Want to know if you are the lucky recipient of all 6 blended Chobani Greek yogurt flavors which I have been dangling in front of you for the past week? Click HERE to find out! I have also e-mailed the winner, who has 48 hours to respond with their mailing address.
But don’t leave yet, it’s Mango Monday and I still have one last Chobani recipe to share with you. And guess what? It’s a frozen yogurt recipe that does not require an ice cream maker!
I decided not to pack my ice cream maker for my month long stint away from home (here I was thinking I was being rational by not packing large kitchen items), so when the time inevitably arrived that I craved homemade ice cream/frozen yogurt, I was kicking myself. I didn’t even bring my popsicle molds! Thankfully the food blogging world had already found a way around the need for an ice cream maker. As a bonus, this method can create both a soft serve or a more ice cream-style frozen yogurt.
This mango frozen Greek yogurt was healthy enough to have it for breakfast this morning. You better make this, because I know you want to be like me and have the breakfast of champions.
MANGO FROZEN GREEK YOGURT
Makes about 2-1/2 cups
1 ripe mango, pitted, chopped, and frozen (about 1-1/3 cup)
1-1/3 cup 2% Mango Chobani Greek yogurt
2 Tbsp honey (add more or less to taste)
1 tsp vanilla extract
Pinch sea salt
- Add all ingredients to a food processor and pulse a few times to break up the peaches. Turn the processor on and let it run until it forms a creamy consistency with a few smaller pieces of peach remaining (but be careful not to over-process or you’ll end up with soup), scraping down the sides of the bowl as necessary.
- Serve immediately (soft-serve-style), or freeze for 1 to 2 hours until stiff (ice cream-style). If there is any leftover, freeze and then let it sit at room temperature for 20 minutes before eating (gelato-style).
Source: Adapted slightly from An Edible Mosaic.
Disclosure: I was sent six 16 oz. tubs of blended Chobani Greek yogurt. I was not compensated for this post. All thoughts and opinions are my own.
Hope everyone had as great of weather as we did over the weekend. First my dad and I took care of a few odd things around my apartment, such as hanging my newest work of art (check it out). We were super crafty too because I didn’t have a level, just used a straight piece of wood and a tape measure. Then my dad and I took advantage of the weather and spent some time walking around the Lichtnerman Nature Center on Saturday followed by a movie and some great frozen custard eaten on a bench outside. On Sunday we enjoyed brunch on a friend of mine’s roof-patio, followed by cooking our holiday dinner with all the windows open in my apt, while the wonderful aromas were filling my kitchen.
Now that we are on the subject of food, have you ever flavor injected your meat? If you haven’t you really should. It results in serious flavor saturation. And with this ham recipe, you also get a nice sweet glaze on the outside, locking in all of that flavor. Of course, since this was a pre-spiral cut ham some of the injected juices leaked out, but having it seep through the layers was good enough for me. This recipe made way too much for the number of people who were eating it, but leftovers are not frowned upon!
Serves approximately 20
1-10 lb. fully cooked, spiral-cut smoked ham, on the bone
1 cup mango chutney
1 cup light brown sugar, packed
1/4 cup pure maple syrup
1/2 cup pineapple juice
- Preheat the oven to 350 degrees. Place the ham on a rack in a heavy roasting pan, cut-side down.
- In a pot over medium heat, add chutney, sugar, syrup and juice. Stir until sugar is dissolved and then bring to a simmer. Continue to cook until it begins to thicken, about 5 minutes. Remove from heat and allow to cool slightly.
- Using a flavor injector, inject ham with some of the cooled glaze mixture all over, inserting the needle in various directions (use as much as desired). Pour the remainder of the glaze over the ham and cover completely with foil.
- Bake for 2 hours until the ham is fully heated. Allow to sit for 10 minutes before serving.
Source: The Spiffy Cookie original
If you haven’t yet, vote for my Funfetti Truffle Chocolate Cupcakes in the “So You Wanna Be a CakeSpy” contest! I’m not sure at what time, but a winner should be announced sometime today:
- Like on Facebook (<–click)
- Like on Flickr (<–click)
- Leave a comment on the bottom of CakeSpy’s post (<–click)
While we are on the topic of food contests, I entered a chili contest on Saturday and came in second by 2 votes! Want the recipe? It’s the spiced up version of my dad’s chili recipe, found HERE.
But wait, there have been other battles going on lately. As you know I’ve already tackled my fear of adding spinach to a smoothie with the berry detox smoothie, but next was the green spinach smoothie affectionately named the Green Monster – you cannot hide from the spinach-green color of this one! Despite the green-ness, my reaction to this smoothie may have even been better than to the non-green spinach-containing smoothie. It was creamy and slightly sweet without a single sign of spinach, other than the color.
This was the first combination I tried, with a little pineapple in there. Second time I tried with mango and couldn’t taste much of a difference. But I have seen many other additions floating around other blogs and I plan to test them out as well. For now I was very pleased with this one and plan on making it again. Spinach, for the win!
GREEN MONSTER SPINACH SMOOTHIE
1/2 frozen sliced banana
1/4 cup frozen pineapple or mango
1/2 Tbsp creamy peanut butter
1/4 cup nonfat Greek yogurt
1/2 cup unsweetened vanilla almond milk
2 cups baby spinach (or more, or less)
- Combine all ingredients in a blender and blend until smooth.
Source: Adapted from Iowa Girl Eats.
Do you ever have a random assortment of fruit without purpose? Neither do I. It gets eaten raw before it can ever aspire to be transformed. But somehow it finally happened to me. Since I was about to leave for a wedding in Rochester, NY I didn’t want the plentiful amount of fruit I had just purchased to go to waste. I could’ve thrown them into the freezer for a great smoothie later, but decided to bake up a quick crumble instead. I think you can get away with any fruit combination you prefer/have lying around, but I ended up with a strawberry mango crumble. <3
3 cups fresh fruit
3/4 cup of flour
1/3 cup + 3 Tbsp sugar, divided
1/3 cup brown sugar
1/4 tsp cinnamon
1/8 tsp sea salt
6 Tbsp butter, cold
- Preheat oven to 350 degrees.
- Place fruit in six 4-inch oven-safe ramekins. In a small bowl, mix together dry ingredients with a fork. Using the fork, cut up butter. Put the butter in the bowl with the dry ingredients and begin to incorporate by cutting the butter into the flour mixture. Continue until the butter is the size of peas. Use your hands to crumble the ingredients together. Crumble over the fruit. Sprinkle the remaining tablespoons of the sugar over the crumbles.
- Place ramekins on a cookie sheet and bake for 20-25 minutes. Allow to cool slightly before serving. Great with ice cream.
Source: Adapted from Everyday Occasions
I love homemade popsicles because you use pretty much use the same ingredients as when making a smoothie. And I definitely love a good smoothie. As a result, when determining the flavor of popsicle to make for the holiday weekend I could not decide on just one. So to go along with the POM-berry flavor, I mixed up this tropical fruit frozen treat!
I didn’t get the best photo. My impatience in wanting to eat it prevented me from making sure I had a good photo first. And it was worth it.
1/3 cup fresh or frozen mango chunks
1/3 cup fresh of frozen pineapple chunks
1/3 cup fresh or frozen sliced strawberries
1/3 cup plain yogurt
1/3 cup 100% pineapple juice
2 tsp agave nectar
- Process all ingredients in a blender until smooth. Pour into molds* and add top/stick. Freeze for 4 hours or overnight.
- Remove by dipping the mold in warm water briefly to ease out the ice pops.
*I used a Back to Basics Lickety Sip Ice Pop Maker. Makes four.
Source: The Spiffy Cookie original
For once I feel as though Memphis has experienced the season of Spring for more than a week this year. But sadly, I fear we are now entering the summer heat. I love spring, but ever since I have moved here it just means that the disgusting humidity and heat are right around the corner. I despise breaking a sweat at 7am while walking from my parking garage to the lab. It’s just wrong – the weather will be the #1 reason I move away when I graduate.
High temperatures in the morning are also the reason I feel that ice cream (it only happened once so far - on my birthday) or a fruit smoothie for Breakfast is acceptable sometimes. No, I did not also eat this pie for Breakfast. I actually made it for Cinco de Mayo, but it’s such a refreshing and satisfying dessert that it’s great all summer long. Which in Memphis is about 6 months out of the year. But there is not a single chance this pie will last more than a couple of days in my home. I’ll just have to whip it up a couple of times, and maybe alternate the fruit combos! Such a hard life .
BTW, I did not have enough of the crust mixture to go all the way up the sides. Maybe I made my crust on the thicker side, but next time I will use more graham cracker crumbs, this change is in the posted recipe.
2 cups graham cracker crumbs
2/3 cup sugar, divided
8 Tbsp unsalted butter, melted
1 cup raspberries, fresh or frozen
1 cup fresh mango, cut into chunks
3/4 cup sweetened condensed milk
6 Tbsp tequila
1/4 cup triple sec (I didn’t have any so I used pineapple juice)
3 Tbsp fresh lime juice
Zest of one lime
2 cups heavy cream
Lime slices or wedges, for garnish
- To make the crust, preheat the oven to 350 degrees F. Line the bottom of a 9-inch springform pan with parchment paper. Butter the parchment, as well as the sides of the springform. In a medium bowl combine the graham cracker crumbs and 1/3 cup sugar. Add the melted butter and toss with a fork until well combined. Transfer the mixture to the springform pan and evenly cover the sides and bottom of the pan with crumbs (use the bottom of a ramekin to even the bottom crust). Bake in the preheated oven for 13-15 minutes. Transfer to a wire rack to cool completely.
- To make the filling, combine the raspberries, mango, remaining 1/3 cup sugar, condensed milk, tequila, triple sec, lime juice and lime zest in the bowl of a food processor. Process until completely smooth, scraping down the sides as needed. Transfer to a large bowl. In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream on high speed until stiff peaks form. Add one third of the whipped cream to the puree and gently fold in with a rubber spatula. Stir in the remaining cream.
- Pour the filling into the crust, cover, and freeze until firm at least overnight. To remove the springform sides, wrap a towel soaked in hot water around the outside of the pan for 10-15 seconds. Carefully remove the sides of the pan. Before serving, garnish with lime slices as desired. To serve, slice with a hot, dry sharp knife, wiping the blade between slices.
Source: Adapted from Annie’s Eats