Mama Mia, MANGO!

FRESH MANGO SALSA

Okay....so you are out grocery shopping and having a great time...

Wait, is that only ME?

Whatevs. There you see it...heaven in a box....a FREAKING BOX of mangoes. Like a whole box!

You stop yourself and say, how could I ever eat a box of mangoes? I stop you and say, SHUT UP. Hell yeah, you can eat a box of mangoes. The real question is how can you stop yourself from eating them in one day?

One of my favourite things to make when I get my hands on fresh mangoes is salsa! 

1 large mango or 2 smaller ones, peeled, pitted, and diced.

1/2 cup diced red onion

1/3 cup fresh chopped cilantro

1 fresh jalapeño, chopped, or 4-6 slices of pickled jalapeño. More or less to taste.

Salt and pepper

Fresh squeezed lime juice from one lime.

Mix it up and try, just try to not eat it all.

Eat it with tortilla chips. 

Use it to top your favourite quesadilla, taco (great on fish tacos), etc.

Top your grilled fish with it -- instant gourmet!

Pssssttttt....gonna let you in on a little secret: substitute the mango with fresh tomatoes and you just made Pico De Gallo. Ummmm, yeah.

Chili Lime Salmon with Watermelon/Blueberry Salsa

I love to top a flavourful and spicy piece of grilled salmon with the perfect fruit salsa. It is a delicious and fresh contrast in flavours. Serve it on a need of your favourite basmati rice and voila, a feast for the eyes and the taste buds! Enjoy (we did last night, yum)

Chili Lime Salmon with Watermelon/Blueberry Salsa
Made it up last night, honest.

One salmon fillet per person.
Rub olive oil on each piece, all sides
Generously sprinkle with VE Chili Lime Sansel on all sides of fish pieces.

Let sit for a half hour in the fridge while you mix up the salsa.

Fire up the grill to medium/high heat.

Watermelon/Blueberry Salsa:

2 cups diced seedless watermelon
1/2 cup fresh whole blueberries
1 chopped green onion
1/4 cup chopped cilantro or flat leaf parsley (Italian parsley)
1 tablespoon VE Fruit Salsa Mix
Salt & Pepper to taste

Toss together in a small bowl and refrigerate to allow flavours to intermingle and have a good time :)

Reduce grill heat to medium and grill salmon for about 4-5 minutes per side. Don't over cook salmon, just cook until the inside changes colour but it still glossy.

Serve over steamed basmati rice and a generous scoop of your prepared salsa on top.

Pour yourself a lovely chilled glass of white zinfandel (its all about colour on my table) and dig in!


For substitutions to the Epicure blends suggested in this recipe, contact me!

Layered Mexican Fiesta in Your Mouth!

Yes sir-ree...it is a FIESTA in your mouth...so much so that I didn't take a picture quick enough on Sunday. They ate it all too quick!


1 cup fat free sour cream
1 cup low fat soft cream cheese
1 Tblsp Epicure's Poco Picante Salsa Mix or substitute a low-sodium Taco Seasoning Mix, adding more or less to taste.

Mix the three together and spread on the bottom of a plate. You want to make a layer about 1/2" thick. At this point you can set it in the refrigerator until just before serving. About half an hour before serving you create the following layers.

On top of the cream cheese mixture, sprinkle one cup of shredded lettuce (iceberg works best, nice and crunchy).

Next layer, sprinkle a half cup of shredded cheese -- cheddar or monterey jack or both!

Next layer, one seeded and chopped tomato.

Sprinkle with sliced green onions, sliced olives, and chopped pickled jalapenos if you dare. Be creative...add your favourite toppings. How about some chopped cooked shrimp? Maybe some colourful bell peppers?

In the end, when all the creative juices have run dry and you are pretty much drooling, garnish with some fresh chopped cilantro or parsley.

OLE! A FIESTA for your mouth. For real!

Serve it with tortilla chips (multigrain baked ones if you want to feel less guilty but whatever) and an ice cold cerveza (beer) on the side.

I guarantee it won't last long.

Baked Salsa Chicken

My niece (who was 15 at the time) taught me how to make this. It is so easy and the chicken breasts are tender and juicy.

Take full chicken breasts, season with salt and pepper. Sear them in a pan with olive oil until nicely colored (yes, they will still be raw inside).

Place them in an ovenproof dish and cover with your favorite salsa -- I like to use a fruit based one like mango -- load it up, don't be shy with the salsa!

Bake at 375 deg for about 40-45 minutes until done basting occasionally with pan juices.

Easy and yummy!