recipe 1: cam's mango salsa
several people have emailed me and asked me about my mango salsa recipe. i thought i'd put it on here to share it with EVERYONE.
***note: this is just a loose adaptation from one my brother, a professional chef, made at a going away party for our friend judd. he vaguely gave me the contents {since chefs apparently don't use recipe cards} and i've tried to work it out since then. so please know - everything is really 'to taste'. start with a little of each ingredient and work your way up to what you like as you go.***
ingredients:
3-4 mangos, peeled and roughly diced {if you don't know how to cut a mango, i didn't, there are several very helpful videos on youtube. just an fyi... but i'm sure you already knew. :)}
1 red onion, finely chopped
1 orange, red, or green bell pepper, seeded and chopped {you can use a combination if you want... i like to use the pepper to add more color!!}
1-3 peppers, seeded and chopped, for heat; {i have used a habenero before but i'm warning you - start with one - and wear gloves! those suckers are hot! i've also used pablano peppers or jalapenos. it depends on what looks the freshest at the grocery store and how much heat i'm wanting. i'd maybe start with jalapenos if you aren't sure!}
squeeze of lime juice
cilantro, to taste
salt & pepper, to taste
***secret ingredient!!!!***raspberry preserves
directions:
mix mangos, half the onion and half the bell peppers in large bowl. start slowly and add the hot peppers... occasionaly tasting, with a chip to see when it gets too hot. add more onion or more bell pepper if you want. it depends on what looks right and what tastes right to you. i tend to like a 2:1 ratio of the mangos with everything else... in other words, twice the mangos as onion and twice the mangos as bell peppers. when you get it to be slightly hotter than you'd like, add some chopped cilantro, salt and pepper to taste. add a squeeze of lime juice... and to cam's dismay, mine comes out of a green squirt bottle, not a real lime! oh - the horror!!!! mix well and taste. is it tasting pretty good - maybe a little spicy? good.
here's the key - add a spoonful of raspberry preserves. i know it sounds weird but it acts as a binder and balances the heat {or so my professional chef brother has told me}. it really brings it all together. mix well. add more if it's not the consistency you want. it should look like a pretty pico de gallo. also - remember, as it sits in the refrigerator, the preserves will become a little runnier - so don't overdo it with them.
several people have emailed me and asked me about my mango salsa recipe. i thought i'd put it on here to share it with EVERYONE.
***note: this is just a loose adaptation from one my brother, a professional chef, made at a going away party for our friend judd. he vaguely gave me the contents {since chefs apparently don't use recipe cards} and i've tried to work it out since then. so please know - everything is really 'to taste'. start with a little of each ingredient and work your way up to what you like as you go.***
ingredients:
3-4 mangos, peeled and roughly diced {if you don't know how to cut a mango, i didn't, there are several very helpful videos on youtube. just an fyi... but i'm sure you already knew. :)}
1 red onion, finely chopped
1 orange, red, or green bell pepper, seeded and chopped {you can use a combination if you want... i like to use the pepper to add more color!!}
1-3 peppers, seeded and chopped, for heat; {i have used a habenero before but i'm warning you - start with one - and wear gloves! those suckers are hot! i've also used pablano peppers or jalapenos. it depends on what looks the freshest at the grocery store and how much heat i'm wanting. i'd maybe start with jalapenos if you aren't sure!}
squeeze of lime juice
cilantro, to taste
salt & pepper, to taste
***secret ingredient!!!!***raspberry preserves
directions:
mix mangos, half the onion and half the bell peppers in large bowl. start slowly and add the hot peppers... occasionaly tasting, with a chip to see when it gets too hot. add more onion or more bell pepper if you want. it depends on what looks right and what tastes right to you. i tend to like a 2:1 ratio of the mangos with everything else... in other words, twice the mangos as onion and twice the mangos as bell peppers. when you get it to be slightly hotter than you'd like, add some chopped cilantro, salt and pepper to taste. add a squeeze of lime juice... and to cam's dismay, mine comes out of a green squirt bottle, not a real lime! oh - the horror!!!! mix well and taste. is it tasting pretty good - maybe a little spicy? good.
here's the key - add a spoonful of raspberry preserves. i know it sounds weird but it acts as a binder and balances the heat {or so my professional chef brother has told me}. it really brings it all together. mix well. add more if it's not the consistency you want. it should look like a pretty pico de gallo. also - remember, as it sits in the refrigerator, the preserves will become a little runnier - so don't overdo it with them.
it will take a few times to get it just like you want it - but it's so yummy and perfect for summer. i make it in huge batches and it only lasts us 2 days. the hubbs AND the bug loooove it. j sometimes eats it without chips!
recipe 2: darlene's monkey bread
okay - so after i did my 'day in the life' post - i got several questions on the way i made the monkey bread. well, it's my mother-in-law's recipe, and it's easy and brady loves it. {i guess, i don't mind all the cinnamon and sugar as well.. duh!}
ingredients:
1/2 cup chopped pecans
1/2 cup sugar
1 tsp ground cinnamon
3 10 oz cans refrigerated biscuits
1 cup packed brown sugar
1/2 cup butter, melted
directions:
sprinkle pecans evenly in bottom of a well-greased l0-inch bundt pan. set pan aside. combine sugar and cinnamon. cut biscuits into quarters; roll each piece in sugar mixture, and layer in pan. combine brown sugar and butter; pour over dough. bake at 350 degrees for 30-40 minutes. cool bread l0 minutes in pan; invert onto serving platter.
ENJOY!!!!!!
1 comment:
Yum- I'm going to have to try these!!
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