Sweet and Spicy Grilled Chicken Mango Kebabs

A bit spicy, a bit sweet, these kebabs are really delicious. Toss the bits of chicken with some marinade the night before you plan to grill them and let them soak up all the flavour, then thread them onto skewers the next day. Grill or broil them to perfection and serve with coconut rice. Grilling the mango and red pepper alongside the chicken adds a nice touch.

Serves 4

1 tsp grated lime rind
1/4 cup lime juice
2 tbsp vegetable oil
3 cloves garlic, minced
2 tsp ancho chili powder (regular is fine, but ancho gives it a smokiness that you can't beat)
1/2 tsp salt
tiny pinch of cayenne pepper (more if you like it hot)
2 tsp liquid honey
3 boneless, skinless chicken breast halves, cut into cubes (1 lb total)
2 mangoes, peeled and cut into cubes
1 small sweet red pepper, cored and cut into cubes
1 small red onion, cut into 1 inch chunks.

In a bowl, mix together the lime rind, juice veggie oil, garlic, chili powder, salt, and cayenne pepper. Pour 1/2 into a small container, stir in the honey, and set aside. Toss the other 1/2 of the marinade with the cubed chicken breast and let marinate for at least an hour, 2-3 hours is even better.

If you are using wooden skewers, throw them in your sink under some water so they don't char while you're cooking with them.

Thread pieces of mango and red pepper alternately onto skewers, brush with the remaining honey marinade, and set aside.

Thread the chicken cubes and pieces of onion alternately onto skewers. Discard the marinade left over that you used to marinate the chicken. Place the kebabs on a foil lined broiler pan and broil about 5-8 minutes or until no longer pink, turning part way through and basting with honey marinade. The mango kebabs should be cooked on a separate pan, under the broiler until softened.

If you have a BBQ, place the kabobs on greased grill over medium high heat; close lid and grill, turning and basting with honey marinade until cooked through.

Serve with coconut rice.

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Mediterranean Rice Salad

Salads don't have to be all about lettuce and veggies; sometimes a nice grainy one will do. This is a perfect accompaniment to grilled meats and is nice enough to serve to company or take to a BBQ. I have often left out the currants, but I do like the bit of sweetness that they add to the dish. I like to use fresh orange juice-meaning I buy some really great oranges and then squeeze them myself, but first I like to get a little of their zest into the dressing as well. You could use juice from a tetra pack, but I think the fresh is a little nicer.

Adapted from Canadian Living

1 1/2 cups long grain rice (allergy substitution: try quinoa or sorghum, even barley)

1/4 cup dried currants (optional)

1/4 cup chopped onion (try green onions or even red onion)

2 carrots, peeled and grated

1 zucchini, grated

Dressing:

1/2 cup orange juice

1/4 cup chopped fresh mint

3 tbsp olive oil

2 tbsp rice or wine vinegar

1 tbsp liquid honey

1 tsp salt

3/4 tsp each ground cumin and coriander

1/2 tsp each paprika and pepper

Cook rice as you normally would. Remove from the heat and stir zucchini, onions, currants, and carrots. Set aside. Mix dressing ingredients together in a bowl and pour over salad. Mix well. Cover and refrigerate for about 2 hours or until chilled.

Makes 8 servings

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In A Jam ~ Strawberry, Apricot, and Mango

I had a bunch of mangos sitting around and thought...hmm...why not make jam with them? The results were the best jam I've had in a long time.



Apricot Mango Jam


1 1/2 cups apricots...make sure to pit and either cut them up tiny or pulse in a food processor

1 1/2 cups mango...peeled and chopped in the food processor

1/4 cup lemon juice
7 cups sugar
1 pouch liquid Certo

Put the apricots, mango, lemon juice, and sugar in a really large pot. Bring to a boil, stirring constantly so it won't burn. You shouldn't be able to stir down the boiling...when it gets to that point, let it boil for one minute while you stir.

Remove from the heat and immediately add the Certo. Stir and skim the foam from the top for 5 minutes.

Ladle into hot, sterilized jars. Cover with lids and screw on tightly.








Strawberry Mango Jam

2 cups of mashed strawberries
2 cups mango (pitted, sliced, and chopped in food processor)
1/4 cup lemon juice
7 cups sugar
1 pouch liquid Certo

Put the berries, mango, lemon juice, and sugar in a really large pot. Bring to a boil, stirring constantly so it won't burn. You shouldn't be able to stir down the boiling...when it gets to that point, let it boil for one minute while you stir.

Remove from the heat and immediately add the Certo. Stir and skim the foam from the top for 5 minutes.

Ladle into hot, sterilized jars. Cover with lids and screw on tightly.

**Jars can be sterilized by placing them in a 225F oven for 10 min and keep warm until you fill them. Lids should be kept in boiling water until ready to use. If you forget the process, don't worry. These recipes are pretty much the same as the ones in the Certo box, I just substituted some of the fruit for mango.

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Roasted Asparagus

When it's spring and the asparagus starts making it's appearance in the stores, this is my family's favourite way to eat them. We've been known to eat them with our fingers, right off the pan.

You need:

1 lb of asparagus
2 tsp olive oil
salt

Wash and then snap the woody ends of the asparagus (this is a great activity for kids). In a large bowl, toss the asparagus with just enough oil to coat, and salt to taste. Spread them in a single layer on a baking sheet.

Roast in a 400F oven for about 5-7 minutes, shaking the pan now and then, roasting until they are tender and slightly charred.

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Bruschetta

Summer is a time for great tomatoes and basil...and when I think of tomatoes and basil, I think of bruschetta. I often serve it up with an assortment of salads and other appies for a nice light dinner on the deck.

Adapted from Canadian Living

1 french baguette
olive oil
garlic clove (split in 1/2)

Cut the baguette diagonally into 12 slices. Brush each slice lightly with olive oil . Under the broiler, toast the slices so they are golden brown, turning once. Remove from oven and rub each slice with the garlic clove.

In a bowl, combine:
1 1/4 cups seeded and chopped Roma tomatoes (they are meatier)
2 tsp olive oil
1/4 tsp each salt and pepper
1 clove garlic, minced
1 tbsp minced fresh basil
1 tbsp fresh Parmesan cheese (not the imitation-it pays to get fresh here)

Mound about 1 tbsp of topping onto each toast and serve.

Makes 12

**personally I find that 1 long baguette is enough to make 24, thereby doubling the topping. I don't like my bread to be too thick on these. You can judge for yourself. Sometimes I may pop the other half of the baguette in the freezer and make more bruschetta the next day, as they are best consumed right after making them.

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