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!
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.
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.
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.
Boil water for the macaroni noodles and follow the cook time instructions on the package. Set macaroni aside.
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.
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.
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.
Preheat oven to 350 degrees. Cook for 30 minutes, until the top is brown.
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!