I’m going to give you fair warning now- my future mother-in-law gave me 8 fresh mangoes last week (out the back of her trunk actually, like some underground deal), and since then, I’ve been on a crazy fruit binge. Summer berries and fruits are in their primetime right now, and my pantry and fridge are loaded with nectarines, blueberries, strawberries, and of course, these lovely mangoes. The end result is- you’ll be seeing a lot of fun fruity recipes on here for the next few weeks 🙂
This salad is anything but ordinary. It’s got the solid base of leafy greens, sure, but packed inside are juicy tangy bites of all my favorite fruits. Nutty sliced almonds round out the mix, and the lime juice dressing brings out a tart citrusy flavor that really unifies the whole deal. Your lunchtime will never be the same once you try this combo!
I was inspired to combine these ingredients after looking up “Mango” in one of my new favorite books, The Flavor Bible (Amazon Affiliate Link). Mangoes go swimmingly with almonds and lime, believe it or not- and I figured there was no better way to showcase this combination than in a light, refreshing salad!
Green Salad with Summer Fruits
- 2 cups spinach, arugula, or a mix, chopped
- ⅓ cup fresh blueberries
- 6-8 strawberries, sliced
- 1 mango, peeled and diced
- 2-3 tbsp sliced almonds
- 1 tbsp neutral tasting oil (like grapeseed)
- juice and zest of one lime
- In a bowl, combine all ingredients except oil, zest and lime juice. In a smaller bowl, whisk together the oil, zest and lime juice, and drizzle over top of the salad. Toss again, serve and enjoy!
No new wedding updates this week- however the weather forecast does look dismal for this weekend, when we’re supposed to be taking our engagement shoots. Hot, humid, and thunderstormy… I’m hoping we can find a gazebo to shoot under otherwise we’re going to have to postpone!
What are your weekend plans?
Happy Eating 🙂
WOW! I am 4 days away from speaking at BlogHer Food ’13. I would be lying if I said I wasn’t a little bit nervous… but I am equally excited too. I am really looking forward to meeting some new food bloggers and of course all the excursions around Austin! I LOVE the food scene in Austin and I am seriously looking forward to chowing down on some BBQ, and tacos, and kulaches, and….. well, everything!
So about this recipe. What’s your favorite Thai dish? Tough question, huh?
For me, it’s a toss-up between Tom Kha Gai (coconut lime soup with chicken) and Tom Yum (hot and sour with rice noodles) soups, Pad Thai (of course), and this red curry chicken. I love the spicy, citrusy flavors used in Thai cooking and it’s such a go-to for takeout for me whenever I’m out of energy to make a meal.
However, even though ordering Thai is as easy as clicking a mouse nowadays, this recipe is surprisingly easy to make at home, and tastes damn near the same as what I get from delivery. The bright ginger and garlic flavors play perfectly off the spicy red curry paste and smooth coconut milk. You could make this vegetarian by substituting your favorite vegetables or tofu for the chicken, as well.
Side note, if you love Thai cuisine and want the low-down on how to cook authentic Thai dishes at home, do yourself a favor and check out SheSimmers. One of my favorite blogs with a refreshing tone and gorgeous photos.
One thing I want to facepalm myself for forgetting to add is sliced bamboo shoots… those are one of my favorite parts about the red curry chicken I order from the local takeout joint, and I completely forgot to put them in here. If you do decide to use those in this recipe, I’d add them alongside the red peppers.
Red Curry Chicken
- ⅔ cup unsweetened coconut milk
- 3 tsp Thai red curry paste
- 1 tbsp Asian fish sauce
- 3 tbsp vegetable oil, divided
- 1.5 lb skinless, boneless chicken breasts, cut into 1 inch chunks
- Salt and freshly ground black pepper
- 1 red bell pepper, cut into slices
- 1 tbsp fresh ginger, grated with a zester
- 2 large garlic cloves, grated with a zester
- ½ cup water
- Cilantro leaves, for garnish
- Steamed brown rice and lime wedges, for serving
- In a small bowl, add the coconut milk, red curry paste, and fish sauce and stir to incorporate. Set aside.
- Heat a large skillet over high heat. Add 2 tbsp of the vegetable oil and allow to get very hot. Pat the chicken dry with a paper towel, and season the chicken with salt and pepper. Add the chicken to the pan, and allow to brown before flipping, about 4-5 minutes. Once chicken is nicely browned, remove to a plate lined with a paper towel.
- In the same pan, add the red bell pepper. Allow to crisp up for 2-3 minutes, then add the garlic and ginger and saute everything for another minute. Add the chicken, red curry mixture, and water to the pan and bring to a boil. Reduce heat and simmer for another 2-3 minutes, until chicken is cooked through.
- Serve alongside rice and lime wedges, and garnish with cilantro.
Recipe adapted from Food Network.
Happy Eating 🙂
Lately, Sundays are in the running for my favorite day of the week. Sure, on Sunday it’s a bummer that Monday is just around the corner, but with football in season, I feel like Sundays are made for relaxing- watching the game, doing a crossword, reading a good book, and of course, eating well.
If Sundays are made for relaxing, then it naturally follows that slow cookers are made for Sundays. They make delicious meals such a snap to put together, with minimal effort. Just assemble a few quick ingredients, walk away for a few hours, come back, and you’re good to go! What could be easier?
This simple slow cooker chicken shares the spotlight with a light, crisp and tangy pineapple salad, tossed with a cilantro lime vinaigrette. Combined with rice and the heat of crushed red pepper flakes, this is a dish that combines flavors, colors and textures perfectly.
Slow Cooker Chicken and Pineapple Rice Bowl
- 3 boneless, skinless chicken breasts
- 2 cups salsa verde
- pinch of crushed red pepper flakes
- ½ a large cucumber, diced
- ½ a fresh pineapple, cut into chunks
- ½ a red bell pepper, diced
- juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 2 tbsp olive oil
- ¼ tsp crushed red pepper flakes
- 1½ cup rice
- Add chicken breasts and salsa verde to your slow cooker. Sprinkle with crushed red pepper flakes, to your liking. Cook on high for 2-3 hours or low for 6-8 hours.
- About a half hour before chicken is done, cook your favorite rice according to package directions (if you’re using a rice cooker, use 3 cups water for 1½ cups rice).
- Once the chicken is cooked through, shred with two forks and allow to cool slightly while you assemble the salad.
- Combine chopped pineapple, cucumber and red pepper in a medium bowl. In another bowl, combine lime juice, cilantro and crushed red pepper flakes, and whisk in olive oil to make a dressing. Add the dressing to the pineapple salad and toss.
- Make your rice bowl: Start with a base of rice, then add a spoonful of shredded chicken. Garnish with the pineapple salad, and enjoy!
Inspired by The Gracious Pantry.
Happy Eating 🙂
There are so many great things about summer – hanging out at the beach, wearing shorts and flip-flops, late afternoon barbecues… and if you live in the Northeast like me, you know it’s been a crazy hot and humid summer this year.
To that end, this is an amazing, fresh and light summer salad that works as a perfect complement to grilled meats, and does just as well on its own as a snack when you need something cool.
Many thanks to my super Antarctic chef/insane adventurer/best friend Morgan for the recipe. Yeah, I said Antarctic- you didn’t know they had chefs down there? Girl’s gotta eat you know, even when you’re wandering indiscriminately among the penguins. She’s going back down south-south-south August 15, so once she’s there, I’ll only have this salad to keep me sane till she’s back next spring!
Cantaloupe Cilantro Salad
Author: Morgan Seag
Recipe type: Side
- 1 cantaloupe, peeled and cut into 1 inch chunks
- ¼ cup diced red onion (about ¼ of a large red onion)
- juice of 1 lime
- ¼ cup cilantro, chopped
- salt to taste (optional)
- In a large bowl, toss cantaloupe and onion. Add ½ of the lime juice and cilantro, toss again. Taste, and if desired, add the rest of the lime juice and salt to your liking. Mix one more time and serve! If you’re not serving right away, keep chilled in the refrigerator.
This is a great dish to make early in the week and snack on throughout the rest of the week. Gotta love dishes that get better and even more flavorful overnight!
Happy Eating 🙂
Wow… where did the last month go? It’s already April, and here I am just about ready to stow away my down jacket and winter boots for good until next season. I for one cannot wait to kick winter out the door- in fact, I’m getting summer started early with a trip to Florida next week to visit my grandmother.
I hope to be able to make some noms there too, when I’m not too busy making life’s tough decisions, like whether to hit up either the beach or the pool. Or maybe get a massage instead? Pass me a margarita, please! Continue reading