Mango Guacamole Chicken Salad

close up of Mango Guacamole Chicken Salad

This salad has flavors of the tropic’s, as it contains mango, avocado, and coconut sugar. It is a quick and easy recipe to prepare.

mango tree with ripe fruit Did you know that mangoes are eaten fresh more than any other fruit in the world?

The mango has been around for some 4,000 years now, and it is biologically a close relative with other flowering plants like the cashew and pistachio trees.

The mango trees originated in sub-Himalayan plains, and there are over 1,000 different varieties, with the Hayden being the most popular.

Mango_tree_Kerala_in_full_bloom

Image Credit: Wikipedia

Mango trees grow up to 115–131 feet tall, with a crown radius of 33 feet. The trees live a long time, as some specimens still fruit after 300 years. Though not a related tree spices, avocado trees can grow just as tall.

When preparing this recipe, it reminded me of our visited to the south of Mexico were the mango trees grow profusely. We seen young children throwing rocks up into the trees to bring down a mango. Yes, they threw a rock up 115 to 133 feet, and never missed to bring down a ripe fresh mango.

Now for our featured recipe: Mango Guacamole Chicken Salad

shredded chicken

Preparation is for two servings.

1 large cooked chicken breast, without bone or skin

3 tablespoons mango puree

3 tablespoons of mayonnaise (Link Here For Homemade Recipe)

1 teaspoon coconut sugar

Shred the cooked chicken breast into a medium bowl and mix with mango puree, mayonnaise, and sugar. Set the mixture aside.

For the Guacamole

1 avocado, seeded and peel removed

1 small tomato, without seeds

2 garlic gloves

2 teaspoons powder coriander

3 tablespoons chopped yellow onion

1 teaspoon white balsamic vinegar

1 teaspoon lime juice

1 teaspoon lemon juice

fresh lemon lime water1/4 teaspoon Himalayan salt

5 to 6 whole pepper corns

Place all the ingredients in a blender, and blend together for 30 seconds to 1 minute. Set aside.

Unless you have another use for the other half of the citrus half’s, and including the juiced half’s, you can either freeze the juiced rinds and save for zest in another recipe, or slice them up for lemon-lime water.

Plating The Salad

Now that you have your chicken mixture and guacamole prepared, let’s start to plate it.

plate of baby greens

Add a mixed few hand fulls of baby greens, like spinach, chard, beet greens, and arugula.

baby greens and Mango Guacamole Chicken Salad

Next, using a 5 inch in diameter ramekin, fill chicken mixer to the top, and invert it over the baby greens.

Mango Guacamole Chicken Salad

Next, spread some guacamole carefully over the chicken mixture, and enjoy.

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Cooling Down with a Mojito Beverage

Cooling Down with a Mojito Beverage

Mojito is a traditional alcoholic beverage of Cuba, the Highball. The drink consists of white rum, sugar cane juice, lime juice, sparkling water, and mint, or as it is called in Spanish, yerba buena. Actually the drink gets its name from the type of mint used, which is mojito.

Mojito (the herb) is a native plant to Cuba, and was previously unavailable in North America but thanks to Toronto mojito enthusiast Catherine Nasmith who visited Cuba in 2006, we now have the authentic plant from Cuba. It is not only used in beverages, but mojito mint also makes a great seasoning for meats and confections (Helping Gardeners Grow).

Mojito has a clearly distinctive flavor from most other mints. The scent and flavor are mild and warm, not pungent nor overly sweet like other mints.

Recent medical studies have reported that the smell of  mint has been proven to stimulate brain activity and could be useful before taking a test of any type, such as in school or collage. Other herbs, such as rosemary, and sage have been reported to do the same.

Summer Drinks - using MojitoWhen making a Highball, you can use any fruit you wish, just so long as you use the mint, mojito. Unless your not a person of tradition, and that’s OK.

Here are links to some recipes here at Splendid Recipes and More where mint was used. Not specifically mojito, but it can be substituted in place of the common fresh variety you can purchase at your local market.

1. Melon Berry Fruit Salad with Mint-Lime Dressing

2. Gluten-Free Chocolate Peppermint Cupcakes

3. Orange, Fennel and Mint Salad

If you are not into drinking alcholic beverages, then you may be interested in cooling down with another type of mojito beverage: Blackberry Mojito Tea Lemonade.

Today is the annaversary, so to speak, of Splendid Recipes and More, posting the recipe for the lemonade beverage. It was first posted July. 15, 2014, and to-date has had 4,383 hits. Most of the hits have come during the summer months, either in the northern (June-September) or the southern (December-March) hemisphere.

Blackberry Mojito Tea Lemonade -over-head-Here is the link to the original post (click here) and following is a picture and the recipe. You’ll note there is no mojito, but is mixed in with the tea. The tea use was purchased at Tevana, and is available only during the summer months.

12 teaspoons Blackberry Mojito Green Tea

1 cup lemon juice, from 5 lemons

1/2 cup sugar (optional to use Teavana‘s rock sugar)

6 cups fresh water, boiled

Bring fresh water to a boil in a large sauce pot. The boil point should reach 175 degrees. Turn off heat and add the tea mixture, and steep for 10 minutes.

Strain off tea mixture and add tea to a glass serving container. Stir in sugar, and add lemon juice and stir some more.

Enjoy Cooling Down with a Mojito Beverage.

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Red Kale Beets and Sweet Cilantro Vinaigrette

Red Kale Beets and Sweet Cilantro Vinaigrette

Your diet has a large impact on nitric oxide (N-O) production. Beets, spinach, kale and any leafy greens are rich in nitrates. As you chew these foods the good bacteria in your saliva converts the nitrates into nitrites. Once in the stomach, the digestion continues acting on the nitrites and converts them to nitric oxide, among other compounds.

The antioxidants contained in these vegetables react with the nitrogen dioxide produced by the digestion process, scavenging the oxygen molecule, to reduce it to still more nitric oxide. Once completely digested, the N-O is then absorbed through the intestinal tract and pasted into the bloodstream.

Why should all of this be of interest to you? Because nitric oxide circulates through your body helping to keep it alive.  Your heart uses it to keep pumping vital nutrients and oxygen throughout your body.

N-O is also produced in the lining of our arteries, but as we age the body does not produce as much nitric oxide. Studies show as you complete your 4th decade of life, your body is only making about half, if not less then half of what it made when you were 20.

That is why it is important to eat a variety of nitric oxide containing plants, and our featured recipe fits the bill.

Our featured recipe is: Red Kale Beets and Sweet Cilantro Vinaigrette, and here is what you will need.

Sweet Cilantro Lime VinaigretteWe’ll start with the vinaigrette. 

1 cup packed cilantro

1/2 cup extra-virgin olive oil

1/4 cup lime juice ( 1 small lime)

1/4 cup orange juice

1/2 teaspoon Himalayan salt (or sea salt)

1/2 teaspoon black pepper

Pinch of minced garlic or 1/8 teaspoon of powered garlic

2 – 3 teaspoons of coconut sugar (optional)

Place all ingredients into a blender or food processor, and blend or process until smooth.

Place into a jar with a tighten lid, and store in the refrigerator for up to 10 days.

For the salad you will need:

2 cups red kale, about 3 steams

1/3 cup beets, steam, and diced ( 1 small beet or 3 baby beets)

2 -3 tablespoons pine nuts

3 – 4 tablespoons goat cheese

Remove leaf parts of kale from steams and wash under fresh cool water. Next cut kale into smaller bite sizes portions with a pare of kitchen shears and arrange on a dinner plate.

You have the option to use canned beets (preferably organic grown), dicing the sliced beets into 1/2 inch squares. If you chose to use fresh beets, slice the beets, about 1 inch slices, and place into a steamer, until slightly soft. Remove, and cool a bit, and dice into 1/2 inch squares, making a 3rd of a cup. Arrange the beets over the kale.

Next add the pine nuts and goat cheese. Drizzle with Sweet Cilantro Lime Vinaigrette, and enjoy with slices of olive bread (we used an olive bread made with olive oil and black olives, no canola oil) or your favorite bread .

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Melon Berry Fruit Salad with a Mint-Lime Dressing

Melon Berry Fruit Salad

Orgainc WatermelonYou know summer has officially started when you can make yourself a fruit salad with in season fresh fruits.

Thanks to our friends to the south (Mexico) and their sub-tropical weather, we can have watermelon before it is even harvests here in the U.S.A.

Watermelon is  a perfect summer fruit to grow, harvest, and eat as it is a wonderful and juicy hydrating fruit.

Sliced cross section of a seedless organic watermelonAs you sweat on a hot summer day, while at the beach, working in the garden, or just taking an afternoon walk, you lose vital electrolytes, which includes sodium, potassium, calcium, and magnesium, and watermelon is a better chose to re-hydrate, than Gatorade.

Watermelon is all natural, and has the right balance of the electrolytes needed to keep your heart beating, and to replace the water needed to keep you cool.

Our feature fruit salad includes watermelon and here is what you will need to prepare the Melon Berry Fruit Salad with a Mint-Lime Dressing.

1/2 a seedless watermelon

1 cantaloupe

6 ounces raspberries

6 ounces blueberries

6 ounces blackberries

zest and juice of one lime

2 tablespoons raw honey

1 tablespoon water or watermelon juice

1 tablespoon mint leaves, minced

6-10 mint leaves, for garnishing, optional

Mint-Lime Dressing

watermelon juiceUse a melon ball scoop to create bite size pieces of both melons. A the melon to a large bowl. Next add the berries to the melon. Toss gently, so as not to crush the berries.

In a small bowl , combine the zest and lime juice, honey, water, and minced mint leaves. We used the juice of the watermelon in place of water.

Drizzle dressing over mixed fruit salad to coat.

Use the remaining mint leaves to garnish the salad.

Melon Berry Fruit Salad with a Mint-Lime Dressing

Cover and chill for 1 to 2 hours before serving.

Before serving gently mix the fruit again to coat with any juice and dressing that may have gathered at the bottom of the bowl.

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Wonderful Beverages From Mexico

Wonderful Beverages From Mexico

Splendid Recipes and More (SRandM) present’s another post with Norma our guest blog speaker on the Tastes of Mexico. If you missed the last three conversations with Norma link here and scroll to Speaker Norma spoke May. 4-8, 2014 on the Tastes of Mexico.

Today Norma is going to present some great beverages from Mexico. What are they Norma?

Norma: Classic Margaritas on the Rocks, and Watermelon Aqua Fresca.

SRandM: OK so let’s get started.

Norma: I think the key to making a classic margarita is striking the right balance between your tequila of choice and the orange-flavored liqueur you pair with it. Strong flavored tequila needs a strong-flavored orange liqueur to stand up to it. As a result, the following is a more of a formula than a true recipe. Use your favorite tequila and orange-flavored liqueur, such as Cointreau or Grand Marnier.

SRandM: Can you use any flavor you like other than orange?

Norma: Yes, and actually a true Margarita has no flavoring other than lime. But with the new generation of Mexicans, their changing things up.

So you will need

1.5 oz. tequila

1.5 oz. orange-flavored liqueur

1.25 oz. freshly squeeze lime juice

cocktail shaker full of ice and add the tequila, orange liqueur and lime juice

Fill a cocktail shaker full of ice and add the tequila, orange liqueur and lime juice.

Classic Margarita on the Rocks

Shake vigorously to combine and pour into salt-rimmed margarita glasses filled with ice. Serve with a wedge of lime, if desired.

Note this is a strong drink when first poured. The flavors will mellow a bit as the ice melts.

SRandM: OK Norma, while I enjoy this Margarita you just made…what do you have for us next?

Norma: Will I have a drink that is light and refreshing. It’s a popular drink in Mexico and is perfect for hot summer afternoons. It can be made with any number of fresh fruits, but melons are the most popular. While this beverage is non-alcoholic, rum or tequila and triple sec can be added to create a delicious adults-only beverage.

I am going to prepare a  Watermelon Aqua Fresca. Here is what you will need:

6 cups watermelon, seeded

1¼ cup water

1½ limes, juiced

4 tablespoons honey

½ lime, sliced

Fresh mint leaves

ice

Add the watermelon, water and lime juice to a blender or food processor and blend until smooth. If any seeds or large chunks remain, strain through a sieve to remove.

Pour the blended juice into a pitcher and stir in honey until blended, though you can replace the honey sugar. Now crush the mint leaves with your fingers and put them in the bottom of each glass. Fill the glasses with ice and top with watermelon mixture. Garnish each glass with a slice of lime or fresh mint leaves, if desired and enjoy the freshness.

Watermelon Aqua Fresca

SRandM: Norma you have out done yourself today with these wonderful beverages. So what will you present next time?

Norma: How about  Pico de Gallo and Homemade Flour Tortillas?

SRandM: Looing forward to it Norma. To our readers of Splendid Recipes and More, you know were to return for more great Tastes of Mexico from our guest speaker, Norma.

Link Here for: Tastes of Mexico with Pico de Gallo and Flour Tortillas 

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