I love food. I love cooking. I love long threads. Thought maybe this could be a regular thread that people add to when they find a good recipe, ACTUALLY TRY IT, and consider it a “keeper”.
Like a good buy, it’s only good if it’s legit. So let’s try and focus on those recipes that we have actually experienced either through cooking it ourselves or eating it.
Last night I had two mangos to do something with. Didn’t want to make a drink out of them even though they were quite ripe. Tried this Sweet and Spicy Mango Dressing - meant to be good over greens or even brushed on chicken or fish. Easy and delicious! Full of flavor!
Puree the mango in a blender and then add the rest of the ingredients except the cilantro and peppers and blend again. Chop peppers and cilantro very fine and stir into dressing. Keep refrigerated.
2 tbsp Cilantro
1 clove Garlic
1 Mango, large pitted and roughly chopped
@abasket I don’t see the peppers listed in your post. What kind did you use and how much? I bet that would be great on some grilled salmon! Thanks for sharing.
It suggested a chile or another kind…of pepper. I used a 1/2 of a seeded jalapeno and one very small chile pepper I had - also seeded. It definitely had a kick! You can definitely adjust the pepper, but I do think some is necessary to get the “spicy” in.
NO WAY to anything with cilantro in it for me!!! For me I substitute parsley in Indian recipes and the go to green chili is serrano peppers. Seems strange to use black pepper with those ingredients.
Tried another mango recipe last night and am enjoying it right now - Coconut Mango Overnight Oatmeal. Super easy. Wasn’t sure that I’d like cold oatmeal but eating it right now and it’s good! I used honey instead of agave, vanilla almond milk and added some chopped pecans - need some crunch with my “mush”! You could definitely sub in any fruit: http://ohmyveggies.com/recipe-coconut-mango-overnight-oatmeal/
I make this - or at least my version of it - often. I use the Starkist White Albacore Tuna Pouch - usually two of the 2.6 oz. size and don’t worry about making it “pretty.” I just divide it in half. I also use two avocados - one for the day I make it and another for the second day. It’s tasty and filling.
*I like it with Triscuit Cracked Pepper and Olive Oil crackers - which I first heard about on CC, believe it or not.
Curious about that tuna recipe. You know, I think you either grew up on tuna or you didn’t at all. I have a vague memory of making a tuna melt or two during home economics, but my mom did not do tuna casserole - MAYBE a rare tuna salad - so not a can of tuna in my house ever!
I think I’d eat it inside the avocado, @ignatius, like a little avocado boat. I bet it would be good with salmon as well or shrimp, neither of which are really more expensive than tuna these days.
@abasket – grew up eating tuna mixed with mayo & diced celery on whole wheat toast. Had never seen or heard of a tuna casserole until I got to college. School was also where I discovered melting cheese on tuna…or really, melting cheese on anything.
I have not eaten tuna in many years but it was a staple growing up.
@abasket - funny I just finished making up a batch of mango salsa because I had 2 ripe mangos
My mango salsa recipe is one I made up
1 or 2 mangos chopped
1/2 lime juiced
1/2 orange juiced
1 sweet red pepper finely chopped
1/2 bunch chopped cilantro
1/4 to 1/2 of a red onion chopped
Small amount of agave syrup or honey
Jalapeño to your taste preference or if I don’t have one a few shakes of cayenne pepper
Combine all ingredients and let sit till serving. I find it tastes vests if flavored have time to build. Refrigerate if not eating for a while
All amounts are subject to what I have on hand and who is eating. Some of my family line it when I add more onion.
I’ll serve it with boneless skin on chicken breasts that I’ve coated in a spice mix if - 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp Mexican oregano, 1 tbsp chili powder, cayenne pepper to taste of who is dining that night, someone’s ground cumin and a bit if salt. Mix with sunflower oil to make a paste. Cost chicken and refrigerate till ready to cook. Grill and when done slice into small pieces. Serve on corn tortillas that I warm wrapped in foil in oven or in grill.
Serve with cojilla cheese and avocado
Side dish of seasoned pinto or black beans
Sometimes I’ll also make quinoa and make a bowl for those who aren’t wanting the calories of a tortilla
This is one of my families favorite meals
This doesn’t involve mangos , but I did find a use for some blueberries I had on hand. I have discovered that there are many ways to adapt a basic blonde brownie. I made blueberry blonde brownies with white chocolate chips the other night for a backyard BBQ. I also made a little blueberry glaze by boiling down a handful of the blueberries with a splash of water and added confectioner’s sugar …drizzled it on top so people would notice the color and not think they were chocolate
Easy, keeps well, and makes lunch for more than one meal. I’ll have it today and tomorrow and my daughter will probably grab some for dinner tonight. It also works as a side salad, if you prefer.
I love stoned ground grits, preferably cheese grits. What I just did for the first time, however, was put fresh corn kernels into the grits during the last 5-10 minutes of cooking. Serendipity. Not sure why I hadn’t thought of that before. Sprinkled some chopped green onions on the top. Delicious either as a side or for a meal with a runny yolk egg on the top.
Thought maybe this could be a regular thread that people add to when they find a good recipe, ACTUALLY TRY IT, and consider it a “keeper”.