This is the culmination of mango season in South Florida, so when I got my first batch of yard of a friend, I went to try on the lookout for something new.
I found the recipe for Chipotle Chicken and mango here includes Jeffrey Saad Food Network chef and Channel personality and author of "Global Kitchen: Recipes Without Borders" ($ 22, Ballantine Books). This is a collection bushbeans.com.
You also have the chipotle puree, but can be stored in the refrigerator for up to three weeks to add a quick burst of sauces, salsas and tortillas.
QUICK TAKES
This soup is creamy cold swear raw broccoli was with cream. In fact, the secret of the texture is half an avocado. Best of all, it takes to cook a few minutes. The recipe is from Chef Works, a provider of culinary clothing.
Take 1 broccoli (florets keep some for garnish), half an avocado, juice of 1 lemon, a small bunch of green onions (again, save some for garnish tapas), a clove of garlic and 1 cup water; Puree in a blender or food processor. Mix with salt and pepper and 2 tablespoons of olive oil. Serve refrigerator for several hours, and with a little finely chopped broccoli, cabbage and green onions garnished. Ingredients for 4 people.
Tip: I have a vegetable soup with ginger instead of water poured (I love the bite of the Thai version Swanson) to put in the taste.
MAKING NEW
To do so, fancy bags a road trip or just to work, here is a great new way Snacking As a package bruschetta, tapenade Service, hummus, stuffed grape leaves and olives with flavor that does not need refrigeration. Everything that is in the line gluten-free, GMO-free, vegan, kosher and low in carbohydrates and sodium. I loved the lemon and olive rosemary and roasted peppers and artichoke bruschetta. Snacks range from $ 1 to $ 4. Find them at Whole Foods, Wal-Mart, Costco, BJ, Fresh Market and Duane Reade. They are also on some flights and QVC.com United, Delta and JetBlue are available.
I have to make a lot of gadgets to cupcakes and muffins tried, but usually falls in my circa 1930-scoop of ice cream. But I marked the 21st century with this Tovolo silicone piston ($ 8.95 on the table and other retailers). Simply spoon the dough, then the curved end of the pan and press the plunger to dispense the right amount every time. The downside: It's just for muffins and cupcakes standard size.
DW: Date Nut Squares
Kathy North Carolina asked for help to make a dessert that make his mother about 30 years ago with Nut Bars date "and perhaps dream whip or cream or perhaps cream cheese layer between the clay bar. 'Ve lost recipe, and ask family members again. his recipe in the box mix. "
Judy Marcus sent the recipe included here. She loves to serve the whipped cream on the side, but said it could of course be sandwiched between cookies. This is a grand old party works best served hot rod-shaped, with a scoop of ice cream.
DW: COOKIE FOOD
In a previous article, a reader asked what to do and Nabisco cracker meal more. I have a method to make your own soda, but here are some suggestions from readers:
"I am I, and devastated to find Nabisco's not because he is the only bread coating my husband liked it and have used it ever was," Linda silk wrote. "But I think McCormick made a meal of cracking is very similar. Hope this helps."
I could not find cookie McCormick food in my supermarket, but you can ask your marketing manager of the store.
In South Florida, there are more options "cracker meal is always omnipresent and cheap in Miami, at least in small bags in the driveway with Cuban crackers," Pam Chamberlain said. "I use for fried shrimp. Thank my pleasure Thursday morning."
DESSERT
Pecan Squares Date
3/4 cup flour
1 teaspoon of baking soda
1/4 teaspoon salt
1 cup chopped dates
Pecans or walnuts 1 1/2 cup chopped
3 large eggs
Brown sugar 1 cup
1 teaspoon vanilla
Whipped cream, custard or ice cream
Flour, baking powder and salt. Add dates and nuts. Slightly beat the eggs with the brown sugar and vanilla until well blended; combine with the dry ingredients. Bake in a 9-inch square pan with butter at 300 degrees for 1 hour. Cool and cut into squares. Serve with whipped cream or other garnish. Makes 12 servings.
Per serving 229 calories (41 percent fat), 11 g fat (1.2 g saturated, monounsaturated, 6 g), 43 mg cholesterol, 4 g protein, 31 g carbohydrates, 2.7 g fiber, 100 mg sodium.
Reader tested recipe from Linda Cicero at the corner of the kitchen: Source
MAIN COURSE
Mango Chipotle Chicken
2 ripe mangoes, peeled and chopped
1 (7 ounce) can chipotle chiles in adobo sauce
4 teaspoon ground cumin
Salt to taste
2 pounds chicken breast horizontally in half, make thin cutlets
1 lemon, cut into wedges
Mango Puree in a blender or food processor; aside. Puree contents of the box chipotle peppers whole until smooth; aside. Mix 1 cup mango puree, 4 tablespoons pureed chipotle pepper, cumin and salt. Remove 1/2 cup of the marinade and place in a small bowl. Add a pinch of salt. Cover and refrigerate for later use. Place the chicken in the marinade, turning to coat. Cover and in the refrigerator for 3 hours or overnight. When you are ready to grill, wipe excess marinade. Places, clean well-oiled grill over medium heat. When the grill is hot, with a pair of tongs, place chicken on the grill. Or until grill marks appear golden cook 3 minutes. With tongs, turn the chicken and cook for 2 minutes, or until the internal temperature of at least 165 degrees. Reduce grill temperature to medium heat. With pastry brush, coat one side of the chicken with the marinade and cook for 30 seconds. Turn chicken with tongs. Second hand clothes chicken with reserved marinade and cook for 30 seconds. Remove chicken from the grill and place on the tray. Brush with marinade. Press half chicken and remaining lemon placement separator plate gasket. For 4 people.
336 calories per serving (21 percent fat), 8 g fat (2 g saturated, monounsaturated 2.9 g), 138 mg cholesterol, 52 g protein, 13.4 g carbohydrates July 1 g fiber, 510 mg sodium.
Source: Linda Cicero a recipe Chef Jeffrey Saad al Bush Grillin Beans Adapted
(Questions and answers on LindaCiceroCooks@aol.com or food, The Miami Herald, 3511 NW 91st Ave, Doral, FL 33172nd answers can not be guaranteed.)
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