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Mango Salsa Chicken and BSI: Mango Announcment


One Year Ago: Roasted Asparagus
Two Years Ago: Lemon Bars

The other day I walked into the grocery store and saw a huge crate of fresh mangoes. I was immediately inspired to make something delicious. I took them home (I paid first…don’t worry), let them ripen and decided their destiny would be in the form of fresh salsa. Was it delicious? Heck yeah it was! It was perfect on top of the chicken and even better when mixed in with the brown rice I served on the side.

Since I’m horrible at recipe development you with have to deal with the fact that I didn’t really measure anything for this recipe. I apologize. However, in my defense, you don’t really need to measure. This meal is all about personal taste. If you don’t like cilantro don’t add it. Not a fan of red onion? That’s cool. Make everything to your taste. I will give you the idea, you make it personalized for yourself and your family 🙂

Mango Salsa Chicken:

Chicken:
8 chicken breast tenders (not the breaded stuff, the raw stuff)
Badia Sazon Tropical seasoning for meat, poultry and fish – to cover
Fresh lime juice (from 1/2 of a lime)
Olive oil – enough to coat the chicken (you don’t want the chicken swimming in oil)

Add chicken breast, seasoning, lime juice and olive oil to a large zip top plastic bag. Marinade for for up to 8 hours.

Take chicken out of marinade and put directly onto grill. Throw away leftover marinade.

Grill on outdoor or inside grill. Once cooked top with mango salsa.

Mango Salsa:
1 large ripe mango – peeled and cubed
1 tablespoon red onion – finely chopped
2 tablespoons red bell pepper – finely chopped
1 tablespoon cilantro – finely chopped
Fresh lime juice (from 1/2 of a lime)
Fresh crack of pepper
Pinch of salt

Combine all ingredients and let flavors meld together in the fridge. I like to make my salsa in the morning so it’s nice and flavorful by dinner. If you are a fan of hot peppers they would be a great addition to this salsa.

Source: Nutmeg Nanny original

Now onto the BSI announcement. If you haven’t already figured out the blogger secret ingredient it’s Mangoes! Delicious, sweet mangoes. They can be used in savory dishes, salads and sweets.

I CANNOT wait to see what everyone comes up with.

Want to know how to enter? It’s simple…I promise 🙂

How to enter:

  • Make a recipe using the secret ingredient and write a blog post about it.
  • Include a link back to this post.
  • Add your entry to the linky at the bottom of this post (permalink to your entry, not homepage, please).
  • Older/archived posts may be used as long as they’re updated with a link to this post.
  • If you don’t have a blog, but would still like to enter, please email me your entry (w/ photo) to nutmegnanny (at) hotmail (dot) com

Deadline for submissions is Sunday, April 10th at 9pm (Eastern).  I will post the roundup and the winner the following day.  The winner will receive a little prize 🙂

For a list of all the previous hosts/choices, check out Biz’s BSI page.

If you have any questions please leave them in the comment area or send me an email and I’ll get back to you asap.



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Veal and Sage Meatloaf with Gorgonzola Cream Sauce

Please don’t forget to enter my Le Creuset Giveaway!!! You have until March 31st….

Holy cream sauce. I’m on a roll! Sorry to share so many creamy recipes…I can’t help it. I love them so 🙂  This little gem of a recipe is not your traditional meatloaf but equally delicious.  If you can’t find ground veal don’t worry. You can also use ground beef or a ground meatloaf mix – usually containing ground pork, veal and beef.  My favorite part of this recipe is the use of the Gorgonzola cheese.  I’m not usually a fan of anything blue cheese related. However, I found the Gorgonzola to be mild and when melted into the sauce it caused just the right amount of cheesy flavor.  I also like to sprinkle a little on top too….so delicious! I also added directions for smashed potatoes with prosciutto and cheese.  The perfect side dish!

Veal and Sage Meatloaf with Gorganzola Cream Sauce & Smashed Potatoes with Prosciutto and Cheese:

3 large russet potatoes (2 1/4 to 2 1/2 lbs.) – peeled and chopped
Salt
1 1/2 pounds ground veal
1 large egg
1/2 cup bread crumbs
1 cup grated Parmigiano-Reggiano
4 to 6 sprigs fresh sage – thinly sliced
Black pepper
3 tablespoons extra-virgin olive oil
10 to 12 baby bella mushrooms – quartered
1 clove garlic – crushed
1 cup chicken stock
3 tablespoons butter
2 tablespoons all-purpose flour
3 cups milk
1/4 teaspoon freshly grated nutmeg
1/4 pound prosciutto –  finely chopped (have the deli slice it as thick as bacon, rather than shave it)
1/4 to 1/3 pound Gorgonzola – depending on how cheesy you like it

Preheat oven to 400 degrees F.

Place potatoes in a pot, cover them with water, then bring water up to a boil; salt it and cook potatoes until fork-tender, 10 to 12 minutes or so.

While the potatoes are working, combine veal with egg, bread crumbs, 1/2 cup cheese, sage, salt, and black pepper. Form 4 (1-inch thick) oval shaped meat loaves. Heat a large nonstick skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Brown meatloaves 2 to 3 minutes on each side then transfer to a nonstick baking sheet and finish in the oven, 6 to 8 minutes. Return skillet to heat, add another turn of extra-virgin olive oil to the pan and the mushrooms and the garlic. Cook mushrooms until dark and tender, 5 to 6 minutes, then add salt and pepper and 1 cup chicken stock to deglaze the pan.

While the mushrooms cook, melt butter over medium heat in a medium saucepot. Add flour and cook 1 to 2 minutes. Whisk in milk and season with nutmeg, salt, and pepper. Reduce the sauce a few minutes to thicken a bit.

Drain potatoes and add them back to warm pot. Add half of the milk sauce to potatoes with prosciutto and remaining 1/2 cup cheese, a couple of handfuls. Smash the potatoes to desired consistency and season with salt and pepper to taste.

Add the remaining milk sauce to the mushrooms, stir in Gorgonzola cheese to melt, then add the broth and combine. Serve the meatloaves with Gorgonzola-mushroom gravy over top and prosciutto potatoes alongside. Serve with green salad or wine steeped greens, recipe follows.

Source: Rachael Ray

Chicken Tortellini with Feta Cream Sauce & Giveaway

I made this recipe awhile ago for my contribution to the ShopRite Potluck Blog but forgot to share it with you. Shame on me. I made it for Valentine’s Day and all for under $25.  How great is that!

I would love if you would go check it out…pretty please 🙂

Please click here to be directed to the ShopRite Potluck Blog.

I also want to do a small giveaway this weekend. One lucky reader will win a $25 dollar giftcard to  ShopRite grocery store. General Mills and ShopRite gave me one gift card to keep and one to giveaway as part of the MyBlogSpark program and my review of the ShopRite “Shop Once. Give Twice.” program.

I also want to spread the word about ShopRite’s “Shop Once. Give Twice” program. This program helps local participating schools through Box Tops for Education  and ShopRite’s Partner in Caring, a community based, hunger fighting initiative that works to provide $2 million annually to charities that aid those in need.

Now through September 30, 2011 visit ShopRiteShopOnceGiveTwice.com to register your ShopRite Price Plus Card. Check back each month for participating products and great savings. When you purchase any 5 participating products on or before the end of the month using your ShopRite Price Plus Card, let the giving begin. With a qualifying purchase of 5 participating products you earn 5 Bonus Box Tops to be electronically added to your school, and $0.55 will be donated to the ShopRite Partners in Caring Fund. A few of the great items for February include some of your favorite products like, Cheerios, Wheaties, Nature’s Valley Granola Bars, Fiber One Bars, and Fruit by the Foot.

And if that’s not enough, be sure to enter the ShopRite “Shop Once. Give Twice.” Sweepstakes* by filling out the form on ShopRiteShopOnceGiveTwice.com for your chance to win one of 10 Grand Prizes of 5,000 Bonus Box Tops for the school of your choice!

*No Purchase Necessary to enter Sweepstakes

To be entered in the giveaway please leave me a comment answering the following question:

In what ways does your family enjoy giving back to your local schools?

Good luck to all that enter!!!

I will pick a winner on Monday March 28th 2011 using Random.org.

Chicken Corn Chowder


One Year Ago: Chocolate Peanut Butter No-Bake Cookies
Two Years Ago: Homemade Chocolate Pudding

This morning I woke up and it was snowing. Boo. Not something I wanted to see. I already had officially erased Winter from my brain and moved in Spring but I guess Winter didn’t care. Luckily the snow has now stopped and it’s just raining. I can deal with that….I guess.

Since it’s cold and dreary I thought it would be a perfect day to share another soup recipe. I know I have been sharing a lot of soup recently, but since it’s what I’m eating, it’s what you are seeing 🙂 Hope you don’t mind. I got this recipe from the fantastic Heather over at Girlichef.  I have made this soup several times and every time it makes me happy and full. Two very good combinations.  The sweet corn pairs lovely with the chicken and the bacon just rounds it all out.  Especially since you stir in the bacon at the end so it still stays crunchy – always a good thing…yum! Enjoy!!!

Chicken Corn Chowder:

½ lb. bacon, cut into ½” strips – the short way
1½  lb. chicken breast – 1″ dice
1 large onion (¾ c) – small dice
2 stalks celery (½ c) – small dice
1 med. red bell pepper (¾ c) – small dice
~12 oz. small red potatoes – ½” dice
leaves from a few sprigs fresh thyme
2 Tablespoons flour
2 lbs. fresh or frozen corn – divided
3 c. chicken stock/broth (+ a little more, as needed)
3 c. half & half
freshly ground black pepper – 1 Tablespoon
sea salt, as needed

Begin by placing the bacon in a dutch oven or large pot over medium-low heat.  Cook until it has rendered its fat and is just finished cooking.  Remove to a paper towel-lined plate,  leaving bacon grease in pot.  Increase heat to med-high and add chicken to pot.  Cook until pink has disappeared all around.  Add onions, celery, red peppers, and potatoes to pot.  Continue to cook for ~5 minutes, stirring everything around from time to time. When the vegetables have just begun to soften, add in the thyme and sprinkle in the flour, stirring until it has disappeared.  Purée half of the corn w/ a bit of the stock.  Add it to the pot. Cook for another minute or two.  Gradually stir in the remaining corn, stock and the half & half.  Season with black pepper.  Bring to a boil, reduce heat to low, partially cover and simmer very gently for 20 minutes.  Stir occasionally to prevent sticking…remember there’s dairy in there!  Taste and adjust seasoning if necessary.  All bacon will vary on its salt content, so it’s really up to you on how much salt you want to add.

To serve, ladle into bowls and divide the reserved bacon among them.  (I don’t like to mix the bacon right into the soup, because it turns all floppy again.) This way you can stir it in just before eating. It’s also great with some sharp cheddar cheese shredded over the top and some fresh parsley or chives over the top at the last minute.

Source: Girlichef

Happy Pi Day – Irish Stout Shepard’s Pie


One Year Ago: Chocolate Guinness Sauce
Two Years Ago: Pecan Tart

It’s 3-14 and that means it’s time to party!  Why? Because it’s Pi Day! Ok, not really “party.” I don’t think there are a lot of people putting together raging parties based around a mathematical constant.  Well, except maybe teachers and people really really really into math. Luckily, I am neither.  In fact. I hate math.  There I said it. I hate math. I’m pretty sure the part of your brain that deals with numbers and foreign language just refuses to work in my head.  I took four years of Spanish and the only thing I can remember is “Mi permite ir al bano?” If I spelled that wrong then I apologize.  I have already stated Spanish is not my strong suit.  However, I’m pretty sure I’m even worse at math.  I just don’t get it.  I remember when I was in 5th grade I would shake in fear when our teacher would make us go to the board and do problems in front of the class.  One time I actually pretended to almost faint just so I could get out of working on the board. If you are a teacher and reading my blog please do me a favor. DON’T MAKE YOUR STUDENTS DO WORK ON THE BOARD!!! It’s hard for some of us….

Sorry. I just realized I totally went off on a tangent that has nothing to do with Pi Day or the Irish Stout Shepard’s Pie. I apologize.

Back to food. This “pie” is perfect for St. Patrick’s Day.  It’s filled with delicious ground lamb and simmered in an Irish Stout until it has created an almost gravy like consistency.  A  few vegetables are thrown in the mix and finally it’s topped with creamy homemade mashed potatoes.  I also did all the cooking and baking in my most favorite 10inch cast iron skillet.  A truly one skillet wonder 🙂

Enjoy!!!

Please don’t forgot you can still enter in my Le Creuset 6 3/4 quart dutch oven giveaway. Spread the word!

Irish Stout Shepard’s Pie:

1 tablespoon vegetable oil
1 large onion – peeled and chopped
1 large carrot – peeled and chopped
1 pound ground lamb
1 cup Irish Stout (such as Guinness)
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1/2 cup frozen peas
1/2 cup frozen corn
2 pounds russet potatoes – peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the Irish stout, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. (If mixture gets dried out just add more Irish stout)

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

*You can also use beef stock instead of Irish stout if you desire

Source: Slightly Adapted from Epicurious

Happy Pi Day – Irish Stout Shepard's Pie


One Year Ago: Chocolate Guinness Sauce
Two Years Ago: Pecan Tart

It’s 3-14 and that means it’s time to party!  Why? Because it’s Pi Day! Ok, not really “party.” I don’t think there are a lot of people putting together raging parties based around a mathematical constant.  Well, except maybe teachers and people really really really into math. Luckily, I am neither.  In fact. I hate math.  There I said it. I hate math. I’m pretty sure the part of your brain that deals with numbers and foreign language just refuses to work in my head.  I took four years of Spanish and the only thing I can remember is “Mi permite ir al bano?” If I spelled that wrong then I apologize.  I have already stated Spanish is not my strong suit.  However, I’m pretty sure I’m even worse at math.  I just don’t get it.  I remember when I was in 5th grade I would shake in fear when our teacher would make us go to the board and do problems in front of the class.  One time I actually pretended to almost faint just so I could get out of working on the board. If you are a teacher and reading my blog please do me a favor. DON’T MAKE YOUR STUDENTS DO WORK ON THE BOARD!!! It’s hard for some of us….

Sorry. I just realized I totally went off on a tangent that has nothing to do with Pi Day or the Irish Stout Shepard’s Pie. I apologize.

Back to food. This “pie” is perfect for St. Patrick’s Day.  It’s filled with delicious ground lamb and simmered in an Irish Stout until it has created an almost gravy like consistency.  A  few vegetables are thrown in the mix and finally it’s topped with creamy homemade mashed potatoes.  I also did all the cooking and baking in my most favorite 10inch cast iron skillet.  A truly one skillet wonder 🙂

Enjoy!!!

Please don’t forgot you can still enter in my Le Creuset 6 3/4 quart dutch oven giveaway. Spread the word!

Irish Stout Shepard’s Pie:

1 tablespoon vegetable oil
1 large onion – peeled and chopped
1 large carrot – peeled and chopped
1 pound ground lamb
1 cup Irish Stout (such as Guinness)
1 tablespoon tomato paste
1 teaspoon chopped fresh or dry rosemary
1 tablespoon chopped Italian parsley
1/2 cup frozen peas
1/2 cup frozen corn
2 pounds russet potatoes – peeled and cut into chunks
6 tablespoons unsalted butter
1/2 cup milk (any fat content)
Kosher salt to taste

1. Preheat oven to 375°F.

2. In a large sauté pan over medium-high heat, heat the oil, then add the onion, carrot, and meat. Cook until browned, 8 to 10 minutes.

3. Drain the fat and add the Irish stout, tomato paste, and herbs. Simmer until the juices thicken, about 10 minutes, then add the peas. (If mixture gets dried out just add more Irish stout)

4. Pour the mixture into a 1 1/2-quart baking dish; set aside.

5. Meanwhile, bring the potatoes to a boil in salted water. Cook until tender, about 20 minutes; drain.

6. Mash the potatoes with the butter, milk, and salt.

7. Spread them over the meat mixture, then crosshatch the top with a fork.

8. Bake until golden, 30 to 35 minutes.

*You can also use beef stock instead of Irish stout if you desire

Source: Slightly Adapted from Epicurious

Onion and Ale Soup

One Year Ago: Peanut Butter Toffee Topped Blondies

Two Years Ago: Toaster Oven Mini Carrot Cake

You know those nights where you don’t feel like cooking, don’t want fast food and don’t really want diner food?  Well when those nights hit our household we usually head down to our local pub.  It’s a comfortable place where we can drink beer and have delicious food.  The only issue I have is that I always order the same thing.  I know, it’s my problem. But I’m one of “those” people. You know the ones.  The people who always order the same thing at the restaurant for fear the new thing they order may not be as delicious as the meal they always order.  Is there anyone else out there that has this problem? It’s ok. You can admit it 🙂

So as I waited for my chili (which is what I always order) I noticed they had something delicious sounding on the menu.  Onion and Ale soup.  “Yum” I thought to myself.  I took a look at the description and immediately knew that I could make this soup at home.  So guess what? I did 🙂  Now I’m sharing this delicious soup with all of you.  It’s chock full of onions, Irish beer and delicious beef flavor.  It’s similar to French Onion but the Irish beer adds a whole different flavor.  I also used this soup as an opportunity to use the Bavarian beer vinegar my Dad picked up for me. It worked lovely.  It added a nice beer flavor to the already stout packed soup. So if you like onions and beer I would say this soup is for you! 🙂

Onion and Ale Soup:

2 tablespoons extra virgin olive oil
4 cloves garlic – minced
3 medium sized red onions – sliced thin
4 medium sized yellow onions – sliced thin
2 teaspoons kosher salt
Fresh cracked black pepper – a few grinds
1 16oz. can Irish stout beer (Such as Beamish or Guinness)
2 teaspoons thyme
2 tablespoons Bavairan beer vinegar (You could also use sherry vinegar)
6 cups beef stock

Topping:
Dubliner Irish Cheddar Cheese

Add olive oil in a large skillet over medium heat. Add garlic and cook for 30 seconds.  Add onions, season with salt and pepper and cook for about 5 minutes.  Reduce heat to low and cook for 30 minutes. If you keep your heat low you can cook for longer to extract more an even more sweet flavor from the onions. You do not want to brown your onions.

Add the beer and simmer for 5 minutes. Letting the onions soak up the beer flavor. Add the thyme and vinegar and gently simmer for 10-15 minutes. Until the mixture is reduced by half. Add the beef stock and simmer until warm and all the flavors have combined – approximately 10 minutes.

Preheat the broiler. Put soup in an ovenproof bowl and top with cheese. Broil until cheese melts and starts to brown.

I sliced my Dubliner Irish Cheddar but it would be easier to probably shred the cheese.

Source: A Nutmeg Nanny orginal but inspired from The Dubliner Irish Pub