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Recipe Swap: Jerk Mango Chicken Kebabs

Published July 26, 2013 by jenmatteson

The latest edition of recipe swap was a grilling/cookout theme, hosted by Sarah at A Taste of Home Cooking.  I was excited to be WC-Recipe-Swap-badge-1assigned a recipe from Kate’s Recipe Box for two reasons.  First, I hadn’t visited her site before, so it’s always exciting to explore new blogs and new blog friends!  The second reason I was excited is that it was chicken kebabs, something that I was positive Nate and I would love.

Jerk Mango Chicken Kebabs

The recipe was for jerk mango chicken kebabs, and it really couldn’t have been simpler.  Well, except for the mango part.  I’ve only worked with mango a handful of times, and I always have a hard time cutting it up without completely butchering it.  Mangos have these weird shaped pits that make cutting it into uniform shapes not so easy.  There are several sites with step by step tutorials and videos that will help walk you through it, but I’m still somewhat mango disabled.

Jerk Mango Chicken Kebabs

Although the mango wasn’t so beautiful, the kebabs were amazing.  I used green peppers and added onions just to have some extra veggies.  Usually, I like to keep veggies/fruit and meat on separate skewers due to their cooking times, but I did like the flavor that the mango added to the chicken.  For some reason, I always forget to spray the vegetables with some olive oil, so they did turn out a bit dry, but still delicious.  This is a great, quick recipe and would be perfect for entertaining this summer!

Jerk Mango Chicken Kebabs

Jerk Mango Chicken Kebabs

Source: Adapted from Kate’s Recipe Box
Servings: 4

Ingredients:

juice of 1 lime
1 1/2 tsp chili powder
3/4 tsp cayenne pepper
1/2 tsp dried thyme
1/4 tsp ground allspice
1/4 tsp salt
2 cloves garlic, minced
1 1/2 tsp brown sugar
pinch of cinnamon
2 boneless, skinless chicken breasts, cut into 1″ cubes
1 mango, cubed into 1″ pieces
1 bell pepper, cut into 1″ pieces
1/2 onion, cut into large wedges

Directions:

1. In a large zip top bag, combine lime juice, chili powder, cayenne pepper, thyme, allspice, salt, garlic, brown sugar, cinnamon and chicken breast. Seal and toss ingredients to combine and coat chicken.  Refrigerate chicken in marinade for at least one hour.

2. If using wooden skewers, soak for at least 15 minutes before threading.

3. Preheat grill to medium high heat.  Thread skewers with chicken, mango, peppers and onions.  Grill for 10-12 minutes until chicken is cooked through, turning frequently to ensure even cooking.  Remove from heat and serve.

Checkout what the other ladies are grilling up for the cookout!

Mango Pineapple Popsicles

Published July 2, 2013 by jenmatteson

It is truly finally summertime, which means it’s hot out there.  We had a beautiful weekend, and spent all of Sunday outside staining the railings of our new deck.  It’ll take a few weekends of staining, but it’s almost completely done.  The problem has been waiting until we had a dry span of days to do it, as we’ve had a slew of not just rain, but severe storms.  But alas, I think we’ve earned the right to get some gorgeous days and warm weather.

Making the mix

I made these popsicles last week and was really looking forward to eating them on a hot day.  We definitely worked hard, so they were a nice and refreshing treat to take a break with. Better yet, they are slightly boozy!  I hesitated to put too much vodka in them because I wanted to be sure they froze, but next time, I think I’ll be adding just a skosh more.

Mango Pineapple Popsicle

The great thing about these popsicles is that you know exactly what went into them, and it’s not some weird cousin of sugar that you can’t quite pronounce.  I went to the store the very morning I saw this recipe posted on Thug Kitchen.  I actually got ingredients to make both the mango pineapple popsicles and the blueberry peach popsicles.  After already adding the vodka, I thought that coconut rum would have been a better addition in these.  Oh well, next time.

But wait, I sort of had that opportunity!  I didn’t have enough popsicle molds to use up all the mix and I had about 1 cup left.  Nate was planning to make us daiquiris for dessert on Sunday, so instead of using a mix, we just used the leftover popsicle mix, added a few more pineapple slices, Malibu rum, and ice.  Hit blend on the Ninja for a few seconds, and you have yourself a lovely pineapple daiquiri.  There’s no end to our creativity!

Mango Pineapple Daiquiri

Bartender behind the daquiris

The popsicles would be a super fun treat to serve your friends after they’ve helped you do some horrid job that only your good friends (or family) would volunteer to help with.  I suppose they’d be good for a summer party, too, but make sure your guests work for them.  They’re worth it!

Mango Pineapple Popsicle

Mango Pineapple Popsicles

Source: Adapted from Thug Kitchen
Servings: Makes about 4 cups

Ingredients:

2 ripe mangos, skinned and cut into chunks
1 cup pineapple chunks
1 cup yogurt (I used Light and Fit Vanilla, but you can use your favorite)
2 1/2 tbsp lime juice
1 1/2 tsp ground ginger
1/2  cup vodka or rum (optional)

Directions:

1. Put all ingredients into the blender and blend until smooth.  Taste and adjust any ingredients as desired.

2. Pour mixture into your molds and let freeze until solid, at least 8 hours.  As stated on Thug Kitchen, don’t give up if you don’t have popsicle molds.  You can use paper cups and popsicle sticks, or even fill up your ice-cube tray and use toothpicks.  You might need to freeze for an hour or so before putting in the popsicle sticks or toothpicks so they stand up straight.  If you have leftover mix, feel free to blend yourself up a daiquiri!

Mango-Habanero Hot Sauce

Published October 25, 2012 by jenmatteson

I’m generally leery of hot sauces that are also sweet, as I think they are generally overly sweet, and not spicy enough.  I decided to make a mango-habanero sauce, something pretty outside of my box.  I figured the habanero peppers were quite spicy, and of course the mango would cool it down a bit.

This hot sauce is not for the anyone remotely sensitive to heat.  Habanero peppers are 50x+ more hot than jalapeno peppers.  I opted to buy fresh peppers this time (opposed to dried as I used for my garlic hot sauce and red-hot chipotle sauce).  I used 8 habanero peppers, one mango, and one yellow onion.  My mango was a little under-ripe, so I was wishing I had one more, but it turned out just fine in the end.

The hot sauce turned out great!  It was a little thicker than my two previous hot sauces, but the flavor was fantastic.  Probably a little to spicy for most people, I think it was just on the brink for Nate, but I thought it was perfect.  Of course, you can always tone down the heat by using less habaneros and/or another mango.  I made mango-habanero chicken sandwiches, which were awesome, and also used it in Hawaiian chicken sandwiches.  I absolutely love this hot sauce!

Mango-Habanero Hot Sauce

Source: Pigzilla Original
Servings: Makes 3 cups

Ingredients:

1 tbsp olive oil
1 tsp sesame oil
1 mango, peeled and roughly chopped
1 large yellow onion, roughly chopped
6-8 habanero peppers, stems removed, seeded, and chopped
1 cup distilled vinegar
1/2 tsp salt

Directions:

1. In a large sauce pan, heat olive and sesame oil over medium heat.  Add mango, onion and peppers.  Cook for 10 minutes, stirring occasionally.  Transfer to food processor and puree.  Add vinegar and salt and pulse to combine.

2. Return puree to sauce pan, cover and simmer for 15 minutes.  **Meanwhile, sanitize everything that will come in contact with the hot sauce after boiling (funnel, jar/bottle, tops, spatula, etc.)**  Allow sauce to cool slightly.

3. Transfer sauce to jar or bottle.  Refrigerate and let sauce age for at least one week before using.

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