A Quick and Easy Dinner Menu for a Busy Night: Chicken with Mango Salsa

May 29, 2013 by  
Filed under Meats, Quick and Easy

The Menu:

A Quick and Easy Chicken Dinner

A Quick and Easy Chicken Dinner:Chicken with Mango Salsa, Photo by Mackarus

Chicken with Mango Salsa
Rice Pilaf
Spring Greens with Cherry Tomatoes

Start the rice pilaf first, unless you are using instant it will take longer than the chicken.

Mango Chicken

4 chicken breast halves, boneless and skinless
1 teaspoon butter
1 teaspoon olive oil
garlic salt

Skin and bone chicken, trim off all visible fat.

Lay one chicken breast half on a flat surface lined with plastic wrap.

Place another piece of plastic wrap onto chicken breast.

Pound chicken thin with the flat side of a mallet or the bottom of a bottle by hitting downward onto the chicken then sliding the bottle or mallet outward to the edge. The next blow goes outward in the opposite direction, until the chicken is evenly thin all around. Not a lot of force is needed, most of the thinning is done by the outward slide. This should not take but a minute per chicken breast. If you don’t want to pound the breasts, then just cook them a little longer until done.

Season the chicken breasts with garlic salt.

Heat the butter and olive oil in a sauté pan. Saute the chicken in the butter and oil until cooked. Remove to a warm plate or platter.

Top with mango salsa and serve. I place the chicken on a bed of rice pilaf, then top with the mango salsa.


Mango Salsa

2 cups diced fresh or canned mango pulp
1/2 cup diced red onion
1/2 cup chopped fresh mint
2 tablespoons chopped fresh cilantro
1/4 cup diced red bell pepper (green is ok, but red looks nicer)
2 tablespoons sugar
1 hot chili pepper, seeded and minced (optional)
1/2 teaspoon cumin

Combine all ingredients, blend well. Allow flavors to blend while chicken cooks.

Serve with a salad of spring greens, cherry tomatoes, and your favorite dressing along side a rice pilaf.

Enhanced by Zemanta

Andouille Smoked Sausage in Red Gravy

May 29, 2013 by  
Filed under Cajun, Meats

This dish is from the Cajun areas of Louisiana. The sausage and gravy are spicy with cayenne peppers. If you want it less spicy, use a mild sausage and decrease the cayenne or leave it out completely. Serve this dish of Andouille over rice covered in the red gravy.

A sauce containing tomato puree, diced tomatoe...

(Photo credit: Wikipedia)

6 tb Unsalted butter
1/2 c Diced green peppers
1 1/2 lb Andouille smoked sausage, cut in 2-inch pieces
1 tsp Minced garlic
8 tsp Tomato sauce
3 c Onions, diced
1/4 c Chopped parsley
6 1/2 c Beef stock
1 c Chopped green onion tops
1 1/2 tsp Cayenne pepper
3 c Cooked rice
3/4 tsp Salt
1/2 c Chopped celery

cooked rice for serving

  1. Melt butter in a heavy pot or dutch oven. Add the sausage, cover and cook without stirring about 7 minutes.
  2. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes.
  3. There should be dark brown sediment on the bottom of the pan. Add 3/4 c. of stock and scrape the pan bottom to get all the flavor incorporated. Add pepper and salt, stirring and scraping.
  4. Cover and cook 2 minutes, stirring once. Add celery, green peppers and garlic. Cover and cook 3 minutes, stirring once.
  5. Add tomato sauce and cook uncovered 5 minutes, stirring and scrapping the bottom occasionally. Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking.
  6. Add parsley and 1/2 c. of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally.
  7. Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately over rice.
Enhanced by Zemanta