*Copycat recipe of the Chili's Mango Chili Chicken from their Light Menu.
Mango Salsa:
2 Mangoes
1 Avocado
1/2 Purple Onion
2-4 Jalapenos, to taste (If you like spicy, use 4, but it also depends on the heat content of each particular pepper.)
1/2 bunch of Cilantro
Lime Juice, from 1-2 limes
Rub:
3 chicken breasts, cut in halves
2 TBSP chili powder
Oregano, to taste
Cumin, to taste
Salt and pepper, to taste
Lime zest, 2 limes
Squirt of Lime juice
Olive or coconut oil
- Dice salsa ingredients and combine in a bowl. Cover and place in fridge until time to serve.
- Combine rub ingredients in a separate bowl, then cover the chicken entirely. Place chicken on the grill and cook thoroghly.
- Serve hot chicken topped with cool salsa. So easy! So done!
*Mango Salsa also makes a fantastic appetizer served with Tortilla Chips.
*Works as an "Ideal Protein" meal if you exclude the salsa and top the chicken with only cilantro and lime juice.
We are a wing family. We love our wings and hot sauces! So you can imagine how excited I was to find a recipe that made my wings healthier for me and my wing family. Just by simply baking them, you eliminate the oils and fat that come from frying them. AND they do not loose their crisp or moist! My husband said they taste just as good as frying, I think they taste better. My husband was also worried they wouldn't be as crispy but they turn out very crispy in the end. You also will not miss the oiliness or fryer smell in your house. PLUS, you can have all your wings done and hot at the same time for large groups instead of having to wait for each batch. All the good things about baked wings just keep piling up. ;)
- 2 lbs chicken wing pieces
- salt, your favorite seasonings
- water
- BBQ sauces of your choice
- Preheat the oven to 450 degrees F.
- Heat
up a big pot of boiling water.
- Add salt to the water like you would for
cooking pasta (optional!).
- Boil
the chicken wings for 7-8 minutes, then remove them to a wire rack. Let
them drip dry, then dry them well with a paper towel. (I KNOW, it sounds crazy to boil your chicken, but trust me, you won't regret it. It helps get rid of some of the excess fat, and the chicken wings are crispier.)
- Season
the chicken wings lightly with any seasoning you'd like (optional!). We like cayenne, cajan, black pepper, garlic powder, etc. Depending on the sauce you use, you may not even need seasoning.
- Keep the wings on the wire rack and put the wire rack on a cookie sheet. Bake the chicken wings for 30
minutes on one side, then flip the wings and bake for another 10
minutes on the other side.
- Dump wings into a bowl with a lid and coat them in whatever sauce you desire! (Our favorites are the bottled sauces from Buffalo Wild Wings.) Shake until entirely coated and enjoy.http://www.fifteenspatulas.com/crispy-baked-chicken-wings-yup-no-deep-fryer-in-sight/
From Taste of Home Magazine. Does not taste anything like Indian Curry, just FYI.
- 1/2 lbs fresh mushrooms (1-2 cans)
- 1/2 C onion, chopped
- 2 Tbsp butter
- 2 T all-purpose flour
- 1/2-1 tsp curry powder
- 3 C vegetable broth
- 1 can (15 oz) pumpkin
- 1 can evaporated milk
- 1 Tbsp honey
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp ground nutmeg
- chives to garnish
In large saucepan, saute mushrooms & onions in butter until tender. Stir in flour & curry powder until blended.
Gradually add the broth.
Bring to boil; cook & stir for 2 minutes or until thickened.
Add pumpkin, salt, pepper, milk, honey, and nutmeg.
Heat throughly. Garnish and serve.
1 cup = approx. 157 calories.
Serves about 6; Prep time about 20 minutes.
4 cups Flour
1 tbsp. Dry Active Yeast
1-2 tsp. Salt
2 cups Warm Water
Oil for bowl
Directions:
1. In a bowl, mix together the flour and the salt.
2. In another bowl, combine yeast, warm
water (not hot nor cold!), and half of the flour/salt mixture. Using your hands, mix until
it forms a dough. Then, cover with a dish cloth and let sit at room
temperature for 3 hours. It should triple in size.
3. Gently incorporate the rest of the flour/salt, using your hands.
4. Place on a lightly floured surface and knead for about 10 minutes. It should be supple and elastic when you stop kneading.
5. Lightly oil a bowl. Place dough in bowl. Cover with a dish towel. Let sit for 1 hour. It should double in size.
6.
Preheat oven to 450°F. Knead again. Then cut dough into 3 parts and
form each part into a long baguette. Place on a baking sheet. Let sit
for at least 20 minutes.
7. Place a bowl of water in the oven. Bake
baguettes for about 25 minutes (maybe less). Remove the bowl of water
after 15 minutes of baking.
http://www.famousfrenchdesserts.com/french-bread-baguette-recipes.html
- 1 (5-oz) package rice (Your choice)
- 1 teaspoon salt
- 1 pound ground hot pork sausage
- 1 (15-oz) can black beans, rinsed and drained
- 1/2 bag (8-oz) frozen corn
- 2 cups (8 ounces) shredded Monterey Jack cheese
- 6 green onions, finely chopped
- 1 (1.25-ounce) package taco seasoning mix
- 1 package egg roll wrappers (approx. 28)
- 1 large egg, lightly beaten
- 4 cups peanut oil
- Garnish: fresh cilantro sprigs
- Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
- Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
- Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
- Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. If you don't have a way to gauge the temperature like we didn't, place a deep pan with oil on stove top on High, fry for 2 to 3 minutes or until golden and crispy.
- Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.
Creamy Cilantro Dipping Sauce:
2 (10-ounce) cans Mexican-style diced tomatoes
1 jalapeno, chopped
1 (8-ounce) package cream cheese, softened
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream
3 garlic cloves, minced
Garnish: finely chopped fresh cilantro leaves
Yields: 1 1/2 cups
Process first 5 ingredients in a food processor until smooth.
*NOTE: Also tastes great with Tomatillo Dressing in place of Cilantro Sauce!
Here is a really good chicken salad recipe that I've had over the years. Kory mentioned it today that we should post it.
4 c. diced cooked chicken (5 large breasts)
3 green onions, chopped
2 c. diced celery
2/3 c. almond slices
4 hard-boiled eggs, chopped
grapes or apples, diced (optional)
Sauce:
2 c. mayonnaise
1 scant tsp. salt
2 Tblsp. lemon juice
1 cup grated cheddar cheese
Add sauce to dry ingredients and stir well. Spread in a 9x13 pan and top with cheese.
Bake uncovered at 350 degrees for 15 minutes. Serve on croissants as a sandwich or alone on a bed of lettuce.
Yummy green salsa recipe that we ate over Thanksgiving at Grandma Jo's house. Compliments of Grandma Jo Ann.
5-6 Tomatillos (lime size)
2-3 Avocados
1/2 Onion
1-2 Jalepenos
1-2 bunches Cilantro
1 garlic clove
1 1/2 TBSP Lime juice
Salt, to taste
Puree together in a blender.
Another one of Mom's famous recipes:
- 2 cans Crescent rolls
- 8 oz cream cheese
- Sour cream
- 1 packet Ranch Dip Mix
- Veggies - any kind you want. I like to make sure I have a variety of colors so I use green pepper, carrots, and tomato. You could also use red or yellow peppers or cucumber or an other favorite vegetable.
Spread out crescent rolls on a cookie sheet and press sides together so it makes one large "crust". Bake according to directions on can (~350 degrees for 11-13 min). Let cool.
Mix softened cream cheese, Ranch packet, and sour cream. You could use more cream cheese and less sour cream, or vice versa (depends on your taste and the consistency you want).
Spread mixture on crescent crust. Top with sliced veggies. (This is served cold)
Mom's famous fruit dip:
8 oz cream cheese (softened)
13 oz marshmallow cream
Beat until smooth. Serve cold with fresh fruit.
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