Spicy Grilled Chicken with Mango Salsa

Mango salsa:

1 medium mango,peeled pitted and cut into 1/2 inches cubes

1 cup fresh blanched corn or frozen corn, thawed

1/2 cup red pepper cut into 1/2 inch pieces

1/3 cup diced red onion

2 T. chopped cilantro

3 T. orange juice

2 T. fresh lime juice

1 T. fresh lemon juice

2 t. honey

1/2 t. Mrs. Dash extra spicy salt-free seasoning blend

1/2 t. kosher salt ( or more to taste )

1/4 t. allspice

1 avocado, peeled, pitted and cut into 1/2 inch cubes

Spicy grilled chicken:

3 T. orange juice

2 T. fresh lemon juice

1 T. olive oil

1 t. Mrs,Dash extra spicy salt free blend

4 to 6 boneless, skinless, chicken breast halves

For the salsa:

Place onion, mango, corn, pepper and cilantro in a medium bowl, combine juices, honey and seasonings in a small bowl-whisk-pour juice over mango mixture and let stand at room temperature while chicken cooks ( I make ahead and refrigerate for several hours.) Before serving toss avocado into mixture.

For the chicken:

Combine orange juice, lemon juice, seasoning and olive oil in a zip lock bag-mix and add chicken breast and refrigerate  for several hours.  Discard marinade, grill chicken until fully cooked turning once and salt and peppering each side..  Top grilled chicken with heaping  servings of salsa.  Yummy for summer!   Lonna  

sweet potato fries

2-3 sweet potatoes, peeled and sliced into thick strips

olive oil to coat

coarse salt and ground pepper to taste

heat oven to 450.  toss all ingredients together on rimmed baking sheet.  bake for 25-30 minutes or until turning brown, tossing once during cooking.  

mayo-less tuna salad

2-3 cans tuna, drained

1/2 red onion, finely chopped

1/4 cup flat leaf parsley, finely chopped

2 T. capers, chopped

1 cup red grapes, sliced in half

1 container crumbled feta cheese

1 1/2 cups kalmata olives, finely chopped

1(medium sized) jar of marinated artichoke hearts, finely chopped

2 T. olive oil (or to taste)

ground pepper to taste

mix all ingredients together.  eat plain, over lettuce greens, or on toasted bread.  

summer salad

i threw together this salad the other night based on what i had in the fridge - sometimes that works out.  this was ty's favorite so far.  the amounts are loose because i wasn't paying very close attention:

(made enough for 2, with a little leftover)

a couple handfuls of arugula

couple bunches of sunflower greens (a new discovery - yum!)

half can of chickpeas

several beets, chopped up

3 or 4 radishes, sliced

1 avocado

red wine vinegar

olive oil

salt and pepper to taste

homemade granola

ingredients: (makes about 6 1/2 cups)

1/2 cup shredded coconut (i like the unsweetened kind in bigger chunks)

4 cups old fashioned rolled out (NOT quick oats!)

1/4 cup flax seed

1/4 cup unsalted sunflower seeds

1 cup whole almonds

1 tablespoon sesame seeds

1/2 teaspoon ground cinnamon

1/4 teaspoon freshly ground nutmeg

1/2 cup honey

8 tablespoons (1 stick) unsalted butter, melted

1/2 cup dried cranberries (or any dried fruit)

directions:

heat oven to 350.  line a baking sheet with parchment or a silpat and spread shredded coconut on top.  bake until toasted, transfer to wire rack to cool.  decrease temp to 300, line two baking sheets with parchment.  toss together in large bowl - oats, flax seed, sunflower seeds, almonds, sesame seeds, cinnamon, and nutmeg.  in a small bowl stir together honey and butter - pour over mixture.  stir well and spread onto sheets.  bake until golden, about 25 minutes.  transfer to wire rack to cool.  break up granola and sprinkle with dried cranberries and toasted coconut.  store in airtight container.

salmon with roasted veggies and orzo

ingredients:

1 fillet of salmon (as much or as little as you like)

2 lemons, quartered

2 zucchini sliced into quarter inch thick pieces, then halved

6 cloves garlic, more if you like

1 tsp dried oregano

2 cups orzo

1 tsp dried dill

coarse salt and black pepper

olive oil

directions:

1.  in a medium bowl toss together the lemon, zucchini, garlic and oregano with about 2 tsp of olive oil.  salt and pepper to taste.

2.  place on a rimmed baking sheet and roast at 400 degrees for about 30 minutes, tossing about half way through. lemons should start to brown just a little.

3.  while mixture is roasting, cook orzo according to package directions.  drain, add olive oil, dill and salt and pepper to taste.  

4.  cook salmon however you like, i use my george forman grill.  then chunk into medium sized pieces.

5.  place orzo on a large serving dish, top with veggies and lemon mixture and then top with salmon.

Hummus

ingredients:

2 1/2 cups cooked or canned and drained chickpeas

2 1/2 T tahini

1/2 tsp sweet paprika

1/2 tsp ground cumin

1/2 tsp garlic powder

1/4 tsp black pepper

1/2 bunch flat-leaf parsley, coarsely chopped, about 1 cup

juice of 1 lemon

1/2 cup diced onion

4-5 T water

directions:

1.  In food processor combine the chickpeas, tahini, paprika, cumin, garlic powder, pepper, parsley and lemon juice.  mix for about 30 seconds.  add the onion.  pulse until all the ingredients are nearly smooth.

2.  taste the hummus and add as much water as necessary for the correct consistency.  process until the mixture is as smooth as you like.

3.  serve hummus at once or transfer to a glass or plastic container and refrigerate for up to 3 days.  let hummus reach room temp before serving.