Peanut Ginger Chicken with Mango Salsa and Coconut Rice

Let me just say, this dish is FABULOUS!  Seriously, one of my new favorites.  I found it while surfing recipes online. :)  This was from Hilary's Health Blog.  The peanut-ginger chicken is yummy, the rice is sweet and creamy, but the mango salsa just makes it out-of-this-world. Yum!  Be sure to use a soft, ripe mango.  Who would think that mango, cucumber and cilantro would make the yummiest salsa?!
My husband was raving about how delicious dinner was.  We were actually babysitting our friends' four kids, so we had seven kids in the house including ours (all under the age of 7 :), and I was planning on feeding them after my husband and I ate our dinner.  Well, he liked it so much that he said, "Let's not feed this to all the kids.  Let's just keep it and give them something else..." so we made ham, cheese, & tomato sandwiches for them out of the French Bread I had just taken out of the oven. :)  So funny!

I know that this recipe might seem intimidating. But when you break it down, it is actually one of the simplest meals ever:
Step 1 - make the marinade the night before and put the raw chicken in it.
Step 2 - chop up the mango and cucumber and mix up the salsa that afternoon.
Step 3 - just before dinner, put the rice on to cook.
Step 4 - cook the chicken.

simple.

Peanut-Ginger Chicken with Mango Salsa and Coconut Rice
Submitted by Erin  ~  thesisterscafe.com

Peanut-Ginger Chicken Marinade
6 boneless, skinless chicken breasts (I prefer using most of a 3-lb bag of defrosted chicken tenderloins)
½ cup boiling water
½ cup creamy peanut butter
¼ cup bottled chili sauce
3 T. soy sauce
2 T. olive oil
2 T. vinegar
1 T. grated fresh ginger or 1 t. ground ginger (I use fresh)

In a medium mixing bowl, gradually stir water into peanut butter. (The mixture will stiffen at first.) Stir in chili sauce, soy sauce, olive oil, vinegar, and ginger. Add chicken; stir to coat it with marinade. Chill in refrigerator for at least 12 hours or up to 24 hours.

Mango Salsa
1 cup chopped fresh mango
1 cup peeled, seeded, and diced cucumber
3 ½ T. sugar
1 T. canola or olive oil
1 T. vinegar
1 T. lime juice
½ c. fresh cilantro, chopped

In a medium mixing bowl, combine chopped mango, cilantro, cucumber, sugar, olive oil, vinegar, and lime juice. Cover and chill in refrigerator for at least 1 hour or up to 2 hours.

Coconut Rice
2 c. coconut milk
1 ½ c. white rice
1 c. water
3 ½ T. sugar
½ t. salt

Combine the coconut milk, rice, water, sugar, and salt for the rice in a saucepan. Bring to a boil over high heat, stir once, then cover and cook for 18-20 minutes, or until rice is tender. Fluff with a fork, cover, and keep warm until serving. (You can also use your rice cooker.)

To Serve
At dinner time, grill the chicken. Or, in my case, I layered the chicken in a broiler-safe pan lined with tin foil (I spooned the excess marinade over the chicken) and put it 10-12 inches under the broiler for 5-7 minutes on both sides. The chicken should have slightly blackened edges. (Similar to our Chicken Tikka Masala recipe, that I love.)  Chicken baked this way always turns out moist and tender for me. Serve chicken with the mango salsa over the hot coconut rice. Makes 6 servings.

One Minute Salsa and Healthy Baked Chips

This is just a small little healthy break from all the desserts we have been featuring lately:) But it will be short lived because I have an absolutely amazing Pumpkin Cream Trifle to share with you on Monday. So, with that tempting dessert coming your way, you may want to snack light this weekend:) I have joined a " lose 10 pounds by Christmas weight loss challenge". I know call me crazy! I have been following the weight watchers program (that I have from when I joined after baby boy #4). It is going great! I love that you can still have a yummy treat (like trifle) if you are smart with other choices. This is my favorite "smart" snack. It is only '2 points' on the WW program. Although, I really think that even if you are not watching your calories, this is still a great snack. It comes together fast, tastes delicious and doesn't add inches, you know?!  I got the salsa recipe from My Kitchen Cafe. Thanks Mel!

One Minute Salsa
Printable recipe here
submitted by Melanie

*Note: This recipe works great halved--just use 1 14oz can tomatoes

1/2 small red onion, peeled and quartered
1/2 cup fresh cilantro leaves
1/4 cup drained jarred pickled jalapenos
2 tablespoons lime juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 (28-ounce) can diced tomatoes, drained

In the bowl of a food processor (or a blender), pulse the onion, cilantro, jalapenos, lime juice, garlic and salt until coarsely chopped.

Add the drained tomatoes and pulse until combined. Don't overprocess in this step if you want your salsa to remain chunky - just give it a few good 1-second pulses until everything is mixed. You can place the salsa in a fine mesh strainer or sieve and drain briefly if you want (I don't). Transfer to a bowl and serve.
Makes 3 cups.

Healthy Baked Tortilla Chips
4 corn tortillas cut into 8 triangular pieces with a pizza cutter (just like you were cutting a pizza)
Cooking spray
Kosher salt

Spread the triangular pieces of corn tortillas on a baking sheet. I use my Pampered Chef Stoneware bar pan. Spray corn tortilla triangles with cooking spray and sprinkle with kosher salt. Bake in preheated 350 oven for 10+ minutes. Check often and stir once halfway thru if needed. Just watch them and take out when golden brown.

*The corn tortillas I use are only 100 calories, 8 grams of fiber and 1 gram of fat. So for 32 chips and fresh salsa I only use 2 points on Weight Watchers! Cool!

Farmers Market Salsa

I am still here in Utah staying at my parents home in Highland. It has been great with everyday a party and gathering with family and friends! Remember that recipe I promised to share for the salsa from my friend Starlie? Story here. I made it last week and it was YUMMY! Mmm-- proved to be the perfect snack to bring to an afternoon swim party with some dear friends. It was delightful to munch on with all the other Mommas as we chatted away, while all our squealing happy children splashed in the water. A delightful summery snack for a delightful summer day! Thanks Amy for the pool party and thank you Starlie for this wonderful recipe! I had the leftovers the next day on top of crustless quiche made this time with cremini mushrooms and zucchini from the garden. yum! I recommend enjoying this recipe both ways!

Farmer’s Market Salsa
Submitted by Melanie recipe from Starlie S

8-10 large vine ripe Roma tomatoes, diced
1 small Walla Walla sweet onion, diced
1 jalapeño pepper, seeded, diced
1 banana pepper seeded (long pale yellow), chopped
1 small green bell pepper, seeded, diced
Juice of two limes
Chopped fresh cilantro to taste (or dried, to taste)
1 tsp of sugar
Kosher Salt to taste
Ground pepper to taste

For a variation try:
1 chopped, peeled ripe avocado or 1 chopped, peeled ripe nectarine, peach or mango

Pico de Gallo Chicken Quesadillas

These chicken quesadillas are yummy for a low-key summer dinner. This recipe comes from my friend TerriLyn. She brought them to a cooking club we had a few years ago and they won first place. :) I would highly recommend making them with those amazing Costco tortillas I was telling you about in this post. :) They made the quesadillas oh-so-good.
Hope you all in the U.S.A. had a wonderful Independence Day over the weekend. We've been listening to songs like "Yankee Doodle" and "The Star Spangled Banner" at our house. :) And with all this heat we've been playing in the blowup pool and the slip-'n-slide in the back yard. Quick and delicious dinners like this have been coming in handy!

Pico de Gallo Chicken Quesadillas
submitted by Erin ~ The Sisters Cafe
printable recipe

2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 (12 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream, for topping

1. To make the pico de gallo salsa:  In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
2. In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
3. Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
4. In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Black Bean Tostados with Mango Avocado Salsa

As you know, I post my weekly menus here. I am always trying at least one new recipe each week. If the new recipes are really good I promise to post them here at Sisters Cafe. This was on the menu a couple of weeks ago and it was delicious! I loved it--but to be honest my little boys were only semi impressed (it was a little hard for them to eat). For me it was unique, light and very tasty! I had the rest for lunch the next day and loved it like before! This will definitely be on the menu again--but next time I will serve the young people in my family a cheese quesidillas with the black beans and mango salsa on the side.

 

Black Bean Tostados with Mango Avocado Salsa
Submitted by Melanie
serves 4

Printable recipe here

1-2 ripe avocados(depending on how big they are), peeled and cut into 1/2" cubes
3 T lime juice
1 ripe mango, peeled and cut into 1/2" cubes
1 jalapeño, seeded and minced
1 t grated lime zest
1/2 t salt
1/4 t sugar (or agave nectar)
2 T chopped cilantro, plus more for garnish
4 T olive oil
1 15.5-oz can black beans, drained and rinsed
black pepper, to taste

4 whole wheat tortillas
olive oil spray
kosher salt

Cotija cheese for garnish

In a medium bowl, toss mango and jalapeño with 1 T lime juice and salt. Add avocado and gently toss to combine. In a small bowl, whisk together the remaining lime juice, zest, sugar, cilantro and oil. Toss the black beans with the vinaigrette.

Meanwhile, spray both sides of the whole wheat tortillas with olive oil and sprinkle with kosher salt. Broil 3-4 minutes, flip and broil reverse side until lightly browned.

To assemble, sprinkle toasted tostados with spring mix greens. Then spoon the black beans with vinaigrette into the center of the greens and top with the mango-avocado mixture. Garnish with chopped cilantro, crumbled cotija cheese(Mexican cheese) and black pepper.

Recipe Source: adapted from Whole Foods via Fresh 365

Avocado Salsa

My friend Jenny gave me this fantastic recipe after she brought it to a BBQ one time and I LOVED it! I am really "into" making healthy chip dips for lunch. So much better than a PB & J with the kiddos! Sometimes I eat this with tostitos scoops and sometimes I eat it on top my salad, or even as a side dish with our dinner! (It is great on grilled chicken or veggies) Yum! This one is a winner! Thank you Jenny!

Avocado Salsa
submitted by Melanie

Mix in large bowl:
1 package 16oz frozen-thawed-corn {I use 1 can shoepeg corn (it is smaller and i like it better)}
1 can black olives sliced
1 medium sweet bell pepper, diced small
1 small sweet onion, diced small
1-2 cucumbers diced small (I use english cucumbers)

Mix seperately:
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 T cider or white vinegar
1 t dried oregano
1/2 t salt
1/2 tsp pepper

Mix in small bowl and stir into large bowl of diced vegetables, then GENTLY add:

2-4 ripe chopped avocados (denpending on the size and your liking)

Enjoy!

Shoepeg Salsa

I made 8 batches of this salsa for a dear friend's daughters wedding reception. It was really easy to make and very tasty so I thought I would share the recipe here. It is especially great served with fritos scoops! I made this again on sunday for an after church lunch for my family. Yummy!

Shoepeg Salsa

submitted by Melanie

2 cans shoepeg corn (drain)

1 can blackeyed peas (drained and rinsed)

1 red bell pepper, diced

1 purple or sweet onion-diced

1 cup of chopped cilantro

1/2 cup wishbone robust italian dressing

1/2 cup wishbone sweet and spicy french dressing

Combine and enjoy!

Chili-rubbed Steak Tacos with Tomatillo-Avocado Salsa

My sister Erin passed this recipe along to me. I believe it came from an episode of the Martha Stewart show. It has been changed a bit. I am not a huge red meat fan, but this was really good. My whole family loved it!

Chile-rubbed Steak Tacos with Tomatillo-Avocado Salsa
submitted by Melanie~ The Sisters Cafe

Ingredients:

2 cloves garlic

1 tablespoon plus 1/2 teaspoon coarse salt

2 tablespoons mild chili powder

2 tablespoons light-brown sugar

2 teaspoons smoked or sweet paprika

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1 ½ lbs skirt steak (I used bottom round)

Eight (6-inch) corn or flour tortillas

Tomatillo-Avocado Salsa

Fresh cilantro sprigs, for serving

Grated jack cheese, for serving
Sour cream, for serving

Shredded iceberg lettuce, for serving

Lime wedges, for servingIngredients for tomatillo-avocado salsa:

3 tomatillos, husked, rinsed, and halved

½ white onion, halved

2 cloves garlic

1 jalapeño chili, stemmed and halved

½ cup loosely packed cilantro leaves

Juice of ½ lime (about 1 tablespoon)

1 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

1 avocado, halved, pitted, peeled, and cut into small cubesDirections:
1. On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chili powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.
2. Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
3. Preheat oven to 350°. Wrap tortillas in parchment paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.
4. Preheat grill pan or outdoor grill over high heat. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.

Directions for Salsa:
1. Heat a stovetop grill over medium-high heat. Grill tomatillos, onion, garlic, and jalapeño, turning occasionally, until lightly charred, about 10 minutes.
2. Place grilled vegetables in the bowl of a food processor, and add cilantro, juice, salt, and pepper; pulse until coarsely chopped. (A blender would do the job, too.) Transfer to a medium bowl, and fold in avocado. The leftover salsa tastes great with chips.

Winter Salsa

Nothing beats salsa made with fresh summer tomatoes--but in the winter we have to make do, right?! We make this recipe all the time in the winter months and it is actually really good!

Winter Salsa

submitted by Melanie

1 can of tomatoes
1 small can of diced green chilis****or you can buy the diced tomatoes with green chilis
1 green onion-chopped
1 chopped fresh jalepeno
1 handful chopped cilantro
½ tsp garlic salt
½ tsp red chili powder
¼ tsp oregano
¼ tsp black pepper
1 tsp sugar
1 tsp vinegar

Put it all in the bowl of a food processor and mix it all up! ( or use a handheld emulsifier) This is great poured over cream cheese and served with tortilla chips. Yum!!