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Mango BBQ Chicken

Instrucciones: 
In a medium bowl, whisk mango puree, mustard, brown sugar, vinegar, Worcestershire and hot sauce until smooth. Place 1 cup of sauce in large, heavy-duty zip-top plastic bag and set aside. Prick chicken all over with fork and place in bag with sauce, close bag and toss to coat. Refrigerate chicken at least 4 hours or up to overnight. Refrigerate remaining 1 cup sauce. Preheat outdoor grill or indoor grill pan over medium-high heat. Clean and oil grill grates. Remove chicken from bag and shake off excess sauce. Lower heat to medium and grill chicken, skin side down, covered, until chicken begins to brown, about 30 minutes, flipping chicken halfway through cooking. Open grill, increase heat to medium-high, flip chicken again, basting with ½ cup reserved sauce, and flipping about every 3 minutes, until chicken is cooked through (175 degrees for legs and thighs), and well glazed, about 20 minutes more. Remove chicken from grill and serve with remaining ½ cup sauce and diced mango.
Image: 
Preparation Time: 
20 minutes
Cooking Time: 
50 minutes
Ingredientes
multiple_ingredients: 
{"rows":8,"measurement":["3","1/2","1/4","1/4","3","1","1 1/2","1 1/2"],"ingredient":["mangos (about 3 pounds), peeled and pitted (2 mangos pureed until smooth, 1 mango diced small)","cup yellow mustard","cup packed light brown sugar","cup apple cider vinegar","tablespoons Worcestershire sauce","teaspoon hot sauce","pounds chicken thighs, bone-in, skin-on","pounds chicken legs, bone-in, skin-on"]}
Porciones: 
10
Nutrition Information: 
Nutritional analysis per serving (1/4 cup sauce): Calories 94; Protein 1 g; Carbohydrates 22 g; Fat 1 g; 1% Calories from Fat; Cholesterol 0 mg; Sodium 246 mg; Potassium 229 mg; Fiber 2 g <br> <br> Nutritional analysis per serving (1 piece chicken with ¼ cup sauce total): Calories 410; Protein 24 g; Carbohydrates 27 g; Fat 23 g; 35% Calories from Fat; Cholesterol 130 mg; Sodium 359 mg; Potassium 562 mg; Fiber 3 g

Mango Turkey Sliders

Instrucciones: 
Dice 1 mango. In a blender or food processor, puree it with olive oil until smooth. In a large bowl, combine pureed mango, ground turkey, breadcrumbs, green onions, garlic, thyme, and mustard. Season with salt and pepper. Preheat outdoor grill or indoor grill pan over medium-high heat. Clean and oil grill grates. Form turkey mix into 10 small patties. Cook until internal temperature reaches 160 degrees, about 15 minutes total, flipping halfway through cooking. Remove from grill and place on clean platter, tent with foil and set aside. Peel remaining mango with vegetable peeler. Cut a small section off the bottom of the remaining mango so it sits on cutting board. Slice mango from the cheek in, creating small disks. Place turkey burgers on whole-wheat buns and top with sliced mango, red onion and butter lettuce.
Image: 
Preparation Time: 
30 minutes
Cooking Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":12,"measurement":["2","1","1 1/2","1/2","2","2","2","1","","10","1/2","1/2"],"ingredient":["mangos (about 2 pounds), peeled and pitted ","tablespoon olive oil","pounds 95% lean ground turkey","cup panko breadcrumbs","green onions, white and light green parts chopped","cloves garlic, minced","teaspoons chopped fresh thyme","teaspoon Dijon mustard","Salt and pepper","whole-wheat burger “slider” buns","red onion, thinly sliced","head butter lettuce, washed and torn into large pieces"]}
Porciones: 
10
Nutrition Information: 
Nutritional analysis per serving: Calories 278; Protein 17 g; Carbohydrates 34 g; Fat 9 g; 14% Calories from Fat; Cholesterol 50 mg; Sodium 325 mg; Potassium 407 mg; Fiber 4 g

Lion Pizza

Instrucciones: 
Preheat oven to 350 degrees F.<br><br> Spread 1/4 cup pizza sauce on one side of each pita. Sprinkle 1/4 cup mozzarella cheese in the center of each pita. Sprinkle 1/4 cup cheddar cheese around the outer edge of each pita. Place two pepperoni slices in the middle of each pita and top with two olive slices to make the lion’s eyes. Alternate mango and red pepper strips around the edge of each pita, creating the lion’s mane. Add a mushroom slice in the center of each pizza for the lion’s nose.<br><br> Place the pitas on a large baking sheet and bake for 8 minutes, or until cheese is melted. Remove from oven and let cool for 2-3 minutes. Serve warm.
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Preparation Time: 
10 minutes
Cooking Time: 
8 minutes
Ingredientes
multiple_ingredients: 
{"rows":9,"measurement":["4 ","1 ","1/2","1/2","8 ","1 ","1 ","8 ","4 "],"ingredient":["whole wheat pitas (4-inch) ","cup low-sodium pizza sauce","cup shredded low-fat mozzarella cheese","cup shredded low-fat cheddar cheese","pepperoni slices","large ripe mango, peeled, pitted, cut into thin strips","large red bell pepper, seeds removed, cut into thin strips","black olive slices (about 2 Tbsp)","mushroom slices"]}
Porciones: 
4
Nutrition Information: 
<i>Nutritional analysis per serving (using 2 cups cheese)</i>: Calories 281; Protein 13 g; Carbohydrates 40 g; Fat 9 g; 29% Calories from Fat; Cholesterol 16 mg; Sodium 439 mg; Potassium 506 mg; Fiber 6 g

Grilled Bratwurst with Mango Relish

Instrucciones: 
Combine mangos, mustard, sugar and thyme in a medium bowl. Mix well. Season with salt and pepper to taste, set aside.<br><br> Preheat outdoor grill or indoor grill pan over medium-high heat. Place four bratwurst on hot grill, cover and cook for 15 to 20 minutes; turning often until internal temperature reaches 160 degrees. To serve, place cooked bratwurst in hot dog bun and top with mango relish.
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Preparation Time: 
5
Ingredientes
multiple_ingredients: 
{"rows":8,"measurement":["2 ","2 ","½ ","½ ","¼ ","¼","1 ","1 "],"ingredient":["mangos (about 2 pounds), peeled, pittted and diced ","teaspoons coarse grain mustard","teaspoon sugar","teaspoon chopped fresh thyme","teaspoon salt","teaspoon pepper","package store-bought bratwurst (uncooked)","package store-bought hot dog buns"]}
Porciones: 
4
Nutrition Information: 
<i>Nutrition Information</i>: Each serving (1 bratwurst with ¼ cup relish) contains 340 calories, 35 g carbohydrate (12% Daily Value), 4 g fiber (15% Daily Value), 24 g protein (48% Daily Value), 13 g fat (20% Daily Value), 12 g saturated fat (59% Daily Value), 80 mg cholesterol (27% Daily Value), 258 mg sodium (11% Daily Value), and 626 mg potassium (18% Daily Value), 85 mg vitamin C (142% Daily Value), 2576 IU vitamin A (52% Daily Value), 40 mg calcium (4% Daily Value), 1.5 mg iron (8% Daily Value).
Serving Suggestions: 
Makes about 1 cup relish (enough for four bratwurst)

Mango Cucumber Soup

Sweet, ripe mangos are the basis for this refreshing and quick chilled summer soup. It's a no-stove recipe that's perfect when outdoor temperatures rise.

Instrucciones: 
Cut all but one half of mango into chunks, removing peel and pit; chill remaining mango half for use with garnish. Slice off ¼ of the cucumber and chill for use with garnish. Coarsely chop remaining ¾ of the cucumber. Place chopped mango, cucumber, onion, and pepper (optional) in blender or food processor with lime juice and water. Purée until smooth. Blend in yogurt. Chill until ready to serve. <br><br> About 15-30 minutes before serving, prepare garnish. Dice chilled mango half, removing peel and pit; dice remaining cucumber. Mix mango and cucumber dices with cilantro. To serve, top bowls of soup with garnish.<br><br> Recipe is courtesy of Produce for Better Health Foundation. Learn more at <a href="http://www.fruitsandveggiesmorematters.org" target="_blank">www.fruitsandveggiesmorematters.org</a>.
Image: 
Preparation Time: 
30 minutes, plus 2-3 hours to chill
Ingredientes
multiple_ingredients: 
{"rows":7,"measurement":["2","1","2 ","1","1/2","2 ","1/4 "],"ingredient":[" ripe mangos, Divided","english cucumber, divided","tbsp Chopped onion","jalapeno pepper, finely diced (optional)"," cup water","6-oz containers plain non-fat Greek yogurt","cup fresh chopped cilantro"]}
Porciones: 
4
Serving Suggestions: 
Serve with a slice of whole-grain rustic bread and sparkling water with lemon.

Mango Berry Rotini Salad

Mangos, berries, spinach, and feta cheese make for a colorful twist on pasta salad, with the perfect balance of sweet and tangy.

Instrucciones: 
In a small bowl, whisk vinaigrette ingredients; set aside. Boil water and cook rotini according to package instructions. Drain cooked rotini and rinse in cool water. While rotini is cooking, cut mango into chunks, removing peel and pit. Place salad ingredients in a large bowl; drizzle with vinaigrette. Toss gently.<br><br> Recipe is courtesy of Produce for Better Health Foundation. Learn more at <a href="http://www.fruitsandveggiesmorematters.org" target="_blank">www.fruitsandveggiesmorematters.org</a>.
Image: 
Preparation Time: 
30 minutes
Ingredientes
multiple_ingredients: 
{"rows":13,"measurement":["","3 ","2 ","1 ","1","1/4 ","","1 ","1","1 ","1 ","2 ","1/2 "],"ingredient":["VINAIGRETTE ","tbsp extra virgin olive oil","tbsp raspberry vinegar","tsp sugar"," tsp poppy seeds","tsp salt","SALAD","cup (4 oz) whole-wheat rotini pasta, uncooked","ripe Mango","cup raspberries","cup blueberries","cups fresh baby spinach","cup reduced-fat feta cheese"]}
Porciones: 
4
Nutrition Information: 
Calories: 430 Total Fat: 15g Saturated Fat: 3g % of Calories from Fat: 31% % Calories from Sat Fat: 6% Protein: 12g Carbohydrates: 65g Cholesterol: 5mg Dietary Fiber: 14g Sodium: 400mg

Mango Shrimp Po Boy

Instrucciones: 
<i>Make the spicy mango aioli</i>: Mix everything together in a food processor. Taste and adjust seasonings. Chill until ready to serve.<br><br> <i>To fry the shrimp</i>: In a small bowl, stir together the salt, garlic powder, onion powder, oregano, paprika, cayenne and pepper. Toss it with the raw shrimp and set aside. In another small bowl, combine the egg and milk. In a medium bowl, stir together the panko and cornmeal, with some salt and pepper.<br><br> Over medium heat, heat a medium sized skillet with about 1/2 inch canola oil. Batter the shrimp, dipping each into the egg mixture, then roll in the panko/cornmeal mixture. Fry for about 45 seconds per side, or until golden brown. Turn down the temperature of the oil as needed if it gets to hot. Place fried shrimp on a paper towel to drain off excess oil.<br><br> <i>Assemble the sandwiches</i>: Assemble sandwiches with a spread of mayo, shrimp, shredded cabbage and sliced mango. Top with chives and a dusting of paprika & cayenne.<br><br> <i>Recipe from Jeanine Donofrio of Love and Lemons</i>
Image: 
Preparation Time: 
15 minutes
Cooking Time: 
5 minutes
Ingredientes
multiple_ingredients: 
{"rows":24,"measurement":["16-18 ","4-5","1 ","1/2 ","1/4 ","","","1","1/2 ","1/2 ","1/2 ","1/2","1/4","1/4 ","3/4 ","1","3/4 ","1/2 ","","1/3","1/3 ","","",""],"ingredient":["medium raw shrimp, peeled and devained","inch pieces of fresh baguette","small mango, sliced (reserve 1/3 cup for the spicy mango aioli)","cup each, green and red cabbage, shredded","cup chopped chives","extra cayenne for dusting on top","SHRIMP","teaspoon salt","teaspoon garlic powder","teaspoon onion powder","teaspoon oregano","teaspoon smoked paprika","teaspoon cayenne (or more)","teaspoon freshly ground black pepper","cup milk","egg, lightly beaten","cup panko (or regular breadcrumbs)","cup cornmeal","SPICY MANGO AIOLI:","cup chopped mango","cup mayo","generous squeeze of lemon","a few pinches of cayenne","salt & pepper"]}
Porciones: 
3

Fish Tacos with Mango Pico de Gallo and Napa Slaw

Recipe from the Tasting Table Test Kitchen

Instrucciones: 
<i>Mango Pico de Gallo</i>: To a medium bowl, add the mango, tomato, red onion, cilantro, lime juice, chiles and red pepper flakes. Place in the refrigerator for 20 minutes, until ready to serve. <br><br> <i>Cabbage Slaw</i>: In a medium bowl, stir together the cabbage, lime juice, olive oil, salt and pepper. <br><br> <i>Fish</i>: To a medium bowl, add the flour and baking powder and whisk to combine. Slowly whisk in the seltzer until smooth. Set aside for 10 minutes. <br><br> To a Dutch oven or a large pot set over medium-high heat, add the canola oil and heat until it reaches 350° on an instant-read thermometer. Season the fish with ½ teaspoon of the salt and ¼ teaspoon of the black pepper, then dip each piece into the batter, turning the pieces to evenly coat. Add about half of the battered fish to the hot oil and fry until the fish is golden-brown, 3 to 4 minutes. Use a frying spider or a slotted spoon to transfer the fried fish to a paper-towel-lined plate. Repeat with the remaining fish, then season the fried fish with the remaining ½ teaspoon of salt and ¼ teaspoon of pepper. <br><br> <i>Tacos</i>: Set the warm tortillas on a platter. Divide the cabbage slaw among the tortillas and top with 1 to 2 pieces of fried fish. Top with some of the mango pico de gallo and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>
Image: 
Preparation Time: 
15 minutes
Cooking Time: 
15 minutes (plus 20 minutes chilling)
Ingredientes
multiple_ingredients: 
{"rows":24,"measurement":["","2","1","½ ","½ ","¼ ","2 ","1 ","","4 ","⅓ ","2 ","","½","⅛","","¾ ","2 ","1 ","9 ","1 ","1 ","½ ","8"],"ingredient":["MANGO PICO DE GALLO","ripe mangos, peeled, pitted and chopped into ¼-inch cubes","large tomato, seeded and chopped into ¼-inch cubes","cup finely chopped red onion","cup roughly chopped cilantro leaves","cup fresh lime juice","jalapeño chiles, seeded, finely chopped (leave the seeds in for more heat)","teaspoon dried red pepper flakes","NAPA SLAW","cups thinly sliced Napa cabbage","cup fresh lime juice","tablespoons extra-virgin","olive oil","teaspoon kosher salt","freshly ground black pepper","FISH TACOS","cup all purpose flour","teaspoons baking powder","cup cold seltzer","cups canola oil","pound firm, skinless whitefish fillets (such as sea bass), cut crosswise into 1-inch-wide strips","teaspoon kosher salt, divided","teaspoon freshly ground black pepper, divided","6-inch corn tortillas, warmed"]}
Porciones: 
8

Multigrain Turkey-Mango Club

Recipe from the Tasting Table Test Kitchen

Instrucciones: 
Preheat the oven to 350°. Line a rimmed baking sheet with aluminum foil. Set the bacon on the foil and bake until golden and crisp, about 15 minutes. Remove the baking sheet from the oven and transfer the bacon to a paper-towel- lined plate to drain. <br><br> To a blender jar, add the avocado, yogurt, lime juice and salt. Purée until the sauce is smooth and creamy, about 25 seconds. <br><br> Plate the bread slices on a cutting board. Divide the avocado spread among the bread slices, spreading it into an even layer. On top of 2 pieces of bread, divide the lettuce and tomato. Sprinkle the salt and pepper over the tomatoes. Divide the turkey and mango over 2 more bread slices, then place the turkey-mango-topped bread slices over the tomatoes. Invert the last 2 bread slices, avocado side down, over the mangos. <br><br> Skewer the 4 corners of each sandwich with toothpicks or cocktail swords. Use a bread knife to divide each sandwich into quarters and serve. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>
Image: 
Preparation Time: 
5 minutes
Cooking Time: 
15 minutes
Ingredientes
multiple_ingredients: 
{"rows":12,"measurement":["6","1","2 ","1","⅛ ","6","4 ","½ ","¼ ","¼ ","8 ","1 "],"ingredient":["bacon strips","large Hass avocado, halved, pitted, peeled and chopped","tablespoons plain Greek-style yogurt","tablespoon fresh lime juice","teaspoon kosher salt","slices multigrain bread, toasted","Bibb lettuce leaves, trimmed to the size of the bread slices","large tomato, cut into 4 slices","teaspoon kosher salt","teaspoon freshly ground black pepper","slices roast turkey breast","ripe mango--peeled, pitted and thinly sliced"]}
Porciones: 
2

Poached-Chicken Salad with Pistachios and Mangos

Recipe from the Tasting Table Test Kitchen

Instrucciones: 
<i>Chicken</i>: Set the chicken on a plate and season with ½ teaspoon salt. Set aside for 20 minutes at room temperature. Meanwhile, in a medium saucepan set over medium heat, add the olive oil, shallot and garlic and cook, stirring often, until the shallot is translucent, 4 to 5 minutes. Stir in the thyme sprigs, bay leaves and remaining 2 teaspoons of salt, then pour in the chicken broth and the water. <br><br> Juice the lemon and set the lemon juice aside for the vinaigrette. Add the juiced lemon halves to the saucepan, bring the broth to a simmer, then add the chicken breasts and reduce the heat to low. Gently cook the chicken in the broth until it registers 160° on an instant-read thermometer, about 30 minutes. Turn off the heat and cool the chicken in the broth for 10 minutes, then remove the chicken breasts from the broth and set on a paper-towel- lined plate to cool. When the chicken breasts are cool enough to handle, use two forks to shred them into shards. <br><br> <i>Salad</i>: Preheat the oven to 350°. On a rimmed baking sheet, place the pistachios and bake until fragrant and toasted, 5 to 6 minutes. Remove from the oven and transfer the pistachios to a cutting board. Once cool, roughly chop and set aside. (If serving the chicken salad on buns, place the buns on a baking sheet and toast them in the oven). <br><br> In a large bowl, whisk together the lemon juice, mustard, tarragon and salt. While whisking, slowly drizzle in the olive oil until all of the olive oil is added and the vinaigrette is thick and creamy. Add the pulled chicken to the bowl along with the pistachios, chopped mango, celery and scallions. Gently toss to coat and serve on the flatbread crisps or the buns, or wrapped in the lettuce leaves. <br><br> <i>Recipe from the Tasting Table Test Kitchen</i>
Image: 
Preparation Time: 
10 minutes
Cooking Time: 
30 minutes
Ingredientes
multiple_ingredients: 
{"rows":23,"measurement":["","2","2½ ","2 ","","1","2 ","10 ","2 ","2 ","1 ","1 ","","¾ ","","1 ","1 ","1 ","¼ ","1 ","2 ","3 ",""],"ingredient":["CHICKEN","6-ounce boneless, skinless chicken breasts","teaspoons kosher salt","teaspoons extra-virgin","olive oil","medium shallot, halved and thinly sliced","garlic cloves, smashed","sprigs fresh thyme","dried bay leaves","cups chicken broth or stock","cup water","lemon","SALAD","cup shelled pistachios","juice of 1 lemon (reserved from the lemon halves added to the poaching broth)","tablespoon grainy mustard","tablespoon finely chopped fresh tarragon","teaspoon kosher salt","cup extra-virgin olive oil","ripe mango, peeled, pitted and chopped into ¼-inch cubes","celery stalks--trimmed, peeled and thinly sliced on a bias","scallions, white and light green parts only, thinly sliced","flatbread crisps, toasted buns or sandwich bread, or large lettuce leaves for serving"]}
Porciones: 
4
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