Browsing Tag

recipe

Kitchen Diaries: Fresh Mango Salsa

August 27, 2019

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!

Continue Reading…

Kitchen Diaries: Mini Chicken Pot Pies

April 2, 2014

20140401-202927.jpg

20140401-203001.jpg

20140401-203233.jpg

20140401-203254.jpg

Last night was one of those situations where I had a scant amount of ingredients (I desperately need to go grocery shopping), but I craved a hearty meal. That was when I remembered about how I’d been meaning to make these simple mini chicken pot pies, from Pillsbury. When I say “simple,” I mean so easy my 4-year-old nephew could make them. And the beauty of it all is it only requires four ingredients.

Ingredients:
2 cups mixed vegetables
1 cup diced, cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (16.3 oz) Pillsbury Grands! refrigerated biscuits

Heat oven to 375°F. In a medium bowl, combine vegetables, chicken and soup; mix well. I took the easy way out and used already-cooked rotisserie chicken breast meat.

Press each biscuit into 5 1/2-inch round. I didn’t have a rolling pin so I opted to use a clean drinking glass to flatten the biscuits. Place one round in each of the eight greased regular-size muffin cups. Firmly press in the bottom and up the side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over the filling toward center; pleat and pinch dough gently to hold in place.

Bake at 375°F for 20 to 22 minutes or until the biscuits are golden brown. Cool one minute; remove from pan.

Lessons learned: Next time I’ll stretch the biscuits out even more. I was hoping to have more overlap on top so I could make a nice pleated design on each, but I had to settle for just pinching the remaining dough. Also, some of the pot pies, as you can see, are darker than others. I think they cooked unevenly because I placed the muffin tin on top of a cookie sheet in case the pies spilled over. That didn’t happen, so next time I’ll just put the pan directly into the oven. Perhaps that will give all the pies a nice even color.

Kitchen Diaries: Mom’s Mac and Cheese

November 28, 2013

20131128-145005.jpg

20131128-145024.jpg

Hands down, my mother makes THE best macaroni and cheese. Without a doubt, nothing else compares. During holidays and special occasions, my family can always count on this delicious dish to fill our bellies. Today was no different, and I demanded Mom allow me to help her make this glorious concoction. And she did. Yay! See below for this life-altering recipe.


Ingredients:

2 tablespoon butter
1 tablespoon all purpose flour
5 cans evaporated milk
24 Kraft cheese singles
1 lb mild cheddar cheese (shredded)
1 lb sharp cheddar cheese (shredded)
2 lb small elbow macaroni noodles

Boil water for the macaroni noodles and follow the cook time instructions on the package. Set macaroni aside.

20131128-150403.jpg

In a large saucepan, melt two tablespoons of butter. Add a tablespoon of all purpose flour and stir until it forms a rue-like consistency.

20131128-150229.jpg

20131128-150301.jpg

Pour in all the evaporated milk. Slowly add the Kraft cheese slices, stirring often on low heat for about 30 minutes until the liquid thickens. Season with pepper.

20131128-150416.jpg

Put noodles in a large baking pan. Add salt and pepper to taste. Add a half pound of mild cheddar cheese and a half pound of sharp cheddar. Then pour cheese rue over the noodles and mix in the remaining cheese. Leave some shredded cheese to sprinkle on top.

20131128-150436.jpg

Preheat oven to 350 degrees. Cook for 30 minutes, until the top is brown.

20131128-150456.jpg

This is a family-sized serving. However, you can cut the ingredients in half to make a smaller batch.

Special thanks to my mom for this wonderful recipe. And Happy Thanksgiving to you and yours!