Chili-Lime Mango Chicken Skewers

I got this recipe from Our Best Bites. I tested it out on Kevin, Sylvia, Victoria and Ken. They all said it was Yummy!! Caution this recipe makes A LOT.


6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (I used double and I still didn't think it was spicy at all)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes

(I watched this video to learn how to cut a mango and it worked out perfectly!)

Directions:
If you're using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they'll fire right up on the grill!

In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to coat with marinade. Cover and refrigerate for 2-4 hours.

Prepare grill (or indoor grill pan)

Remove the chicken and mangoes from the marinade and thread onto skewers, alternating the pieces and dividing them evenly.

*When you're making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.

Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and cooked through, 6-10 minutes.

I like to serve these with Jasmine rice. I bet they would taste great with cilantro rice too.

Sloppy Joes Aunt Linda style

Samantha posted this recipe on her blog today and I thought to myself, this family recipe needs to be on Wok The Dog too and so here it is. Thanks Aunt Linda for many years of good Joes, these are super easy and super tasty.

Sloppy Joe Sliders

1 lb ground beef {I use 90/10}

1 medium onion chopped finely

1 stalk celery chopped finely

Brown above ingredients in a skillet until beef is done and onions and celery are translucent. Then add:

1 can Campbell’s chicken gumbo soup ( yep you read it right and yes this is the secret ingredient)

3 Tbsp ketchup

1 tsp yellow mustard

2 Tbsp brown sugar

Bring to a boil and simmer on low heat for 15 minutes. Serve on “slider buns {smaller, pictured above} or regular hamburger buns.

Fruit Sorbet

While on our trip to Denver, Sylvia decided (and I agreed) that we needed to try out some of the sorbet recipes in her ice cream cookbook. They were pretty easy to make and turned out really yummy. We thought they had a better consistency when put in the freezer for a few hours, rather than eaten right out of the ice cream maker. My personal favorite was the Mango.


Raspberry Sorbet

1 cup sugar
½ cup water
1 heaping quart fresh raspberries, about 1 lb
Juice of ½ lime

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room temperature.

Place the raspberries in a blender with the cool syrup and lime juice. Blend until completely smooth, about 1 minute. For a smooth sorbet, pour the puree through a strainer to remove the seeds, otherwise freeze immediately in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Note: Frozen raspberries can be used--be sure to get the kind without added syrup.

Makes about 1 quart. Each 1/2 cup serving contains 125 calories.


Lime Sorbet

1 ¼ cups sugar
2 cups water
1 large egg white
2/3 cup fresh lime juice (about 6-7 large limes)

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely. Raise the heat and boil the syrup 1 minute. Remove from the heat.

In a medium mixing bowl, lightly beat the egg white with a whisk or an electric beater until foamy, about 10 seconds. Slowly beat in the hot sugar syrup. Continue to beat until the meringue cools down slightly. Add the lime juice. Cover and refrigerate until cold or overnight. The mixture will have foam on top, but will incorporate into the sorbet when it freezes.

Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freeer safe container and freeze at least 2 hours.

Makes about 3 cups. Each ½ cup serving contains 180 calories and 0 g fat.
　
　
Mango Sorbet

1 cup sugar
¾ cup water
2 ripe mangos about ½ lb each
¼ cup orange juice concentrate
Juice of 1 lime

Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves completely and the syrup is clear. Remove from the heat and allow to cool to room temperature.

Peel the mangoes and cut as much of the fruit as you can away from the large pits. Place mango and orange juice concentrate in a blender and blend until smooth. Add the cooled syrup and lime juice and lend until completely smooth, about 30 seconds. Cover and refrigerate until cold or overnight.

Stir the chilled mixture, then freeze in your ice cream machine according to the manufacturer’s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.

Makes about one quart. Each 1/2 cup serving contains 150 calories.