Friends, it’s been a minute (several, actually) since I’ve recorded my Kitchen Diaries, but I’m back with a simple yet extremely delicious recipe for fresh mango salsa! It’s the perfect summer concoction. Now, I’ve had my share of store-bought salsas but there’s something about creating a condiment, no matter how easy, from scratch. You’ll be surprised at how flavorful and refreshing this mango salsa, courtesy of a Cookie and Kate recipe, is.
Ingredients: 3 ripe mangos, diced 1 medium red bell pepper, chopped ½ cup chopped red onion ¼ cup packed fresh cilantro leaves, chopped 1 jalapeño, seeded and minced (or not, if you like spicy) 1 large lime, juiced (about ¼ cup lime juice) ⅛ to ¼ teaspoon salt, to taste
Dig into more of this fresh mango salsa recipe after the jump!
It’s always nice to revisit a classic like pan-seared chicken. That’s exactly what I did with my first meal from my first Hello Fresh box. Get ready for the Pan-Seared Chicken with Peppercorn Sauce, Mashed Sweet Potato and Roasted Broccolini.
Chicken Stock Concentrate
Can’t you just smell the fresh peppercorn and shallots searing away? Read the latest entry in my Kitchen Diaries after the jump!
10 Ounces Ground Chicken
½ Cup Jasmine Rice
3 Ounces Brussels Sprouts
1 Granny Smith Apple
½ Bunch Garlic Chives
2 Tablespoons Black Bean Sauce
2 Teaspoons Sesame Oil
1 1-Inch Piece of Ginger
¼ Cup Panko Breadcrumbs
1 Tablespoon Apple Kimchi Spice Blend (Gochugaru, Granulated Sugar, White Sesame Seeds and Black Sesame Seeds)
Read more about my latest Kitchen Diaries after the jump!
I’ve always wanted to try out Blue Apron, the company that sends fresh ingredients for meals that you prepare at home, but was reluctant due to the price and uncertainty about whether I’d enjoy the meals. Thankfully, my friend Becky got me a free one-week trial, which included three meals with portions for two. The first recipe I tried was the Spiced Catfish and Poblano-Cheddar Grits, and I must have to admit, it was simply delicious — a restaurant-quality meal prepared by yours truly. To start, here’s the skinny on what was inside this feast.
This recipe is a variation of a recipe for Salmon Pilaf With Green Onions found at Food.com. I was out of salmon, but I did have two nice filets of swai, a flaky, white fish. And instead of using white rice, I opted with its healthier cousin, brown rice.
Ingredients (4 servings):
1 1⁄4 cups long-grain brown rice
1 bunch green onion, about 6
1 tablespoon olive oil
1 lb skinless swai fillet, cut into 1-inch chunks
fresh cracked pepper
1⁄4 cup teriyaki sauce
This recipe for fish tacos with chipotle sour cream sauce comes from none other than Butter and Brown, a dynamic duo that knows their way around a kitchen. This series is on YouTube and I highly recommend it.
Ingredients (yields 10 tacos):
1 package of catfish
½-1 cup of flour
1 light beer (cold)
1 package of pre-shredded cabbage
1 8 oz. sour cream
1 small can adobo chipotle peppers
Dry Spices: cayenne pepper, kosher salt, black pepper, garlic powder, onion powder (½ tbsp of each to start – add to taste)
1 package of corn tortilla shells