Mango Salsa

Ingredients

1 cup cubed peeled mango
1 cup cubed seeded tomato
1/2 cup finely chopped onion
1/4 cup finely chopped green onion
2 T chopped cilantro
2 T olive oil
2 T fresh lime juice

Directions

Combine all ingredients in a small bowl. Best when made ahead of time. Even more fantastic with twice the mango, no tomato.

Popovers

Ingredients

4 large eggs, room temperature
1 1/2 cups whole milk, room temperature
4 T unsalted butter, melted and slightly cooled
1 T Dijon mustard
6 oz (1 1/3 cups) flour
3/4 t salt
herbs as desired
pan spray

Directions

Preheat oven and muffin tin to 450'. Blend first four ingredients for 10-15 seconds; add flour and salt and blend another 10-15 seconds. If using herbs, blend in.

Take out muffin tin; spray quickly with pan spray and fill cups 2/3 full with batter. Return immediately to oven and cook for 20-25 minutes. DO NOT PEEK or the popovers will fall.

Lemon-Cumin-Parsley Chicken

Ingredients

1 medium lemon
3 T olive oil
1 red onion
1 clove garlic, smashed
1 lb chicken thighs, trimmed and cut into 1/2-inch strips
3/4 t ground cumin
1/2 t Kosher salt
1/4 t pepper
1/4 cup chopped flat-leaf parsley

Directions

Finely grate 1 t zest from the lemon and juice 2 T from the lemon. Heat the oil in a large skillet over medium-high heat until shimmering hot. Add the onion and garlic and cook, stirring frequently, until the onion begins to soften - 3-5 minutes. Add the chicken, lemon zest, cumin, salt, and pepper, and cook, stirring, until the chicken is just cooked through - 4-6 minutes. Remove the skillet from the heat and stir in the parsley and the lemon juice.

Notes

Good with rice and green beans or baby spinach and fresh bread.

Teriyaki Beef

Ingredients

1 lb ground beef
1 1/2 cups milk
1/2 cup thick teriyaki sauce or glaze
2 carrots, shredded
2 cloves garlic, pressed
1 T grated fresh ginger
2 sliced green onions
2 T lemon juice
Romaine or iceberg lettuce

Directions

Heat a large skillet over medium-high heat. Add ground beef and brown, breaking up beef into small pieces, for about 7 minutes, or until no longer pink. Add milk and teriyaki sauce; bring to a simmer, stirring. Stir in carrots, garlic, and ginger. Reduce heat and simmer, stirring often, for about 10 minutes or until sauce is thickened. Stir in onions and lemon juice. Serve with rice atop lettuce leaves.

Notes

I would add even more ginger and garlic. Might mix in sliced snow peas next time. The milk doesn't seem to add much - maybe reduce or eliminate? Can be made ahead and reheated.

Roasted Brussels Sprouts

Ingredients

1 1/2 lbs Brussels sprouts
olive oil
Kosher or sea salt

Directions

Preheat oven to 400'. Toss sprouts with olive oil. Spread on a parchment-lined baking sheet; sprinkle liberally with salt. Roast for 35-40 minutes, stirring or shaking occasionally.

Coconut Poached Salmon

Ingredients

4 cups chicken broth
2 limes - 2 long strips of zest, 2 t juice, and slices for garnish
1/2 cup coconut milk
8 basil leaves
1-2 lbs salmon fillets
2 t cornstarch, dissolved in 2 T of cold water

Directions

In a medium skillet with a tight-fitting lid, boil the broth (lid off) until reduced by half, about 15 minutes. Reduce to a simmer and add zest, lime juice, coconut milk, and basil. Place the salmon skin side up and cover. Poach over low heat until opaque, about 10 minutes.

Transfer salmon to a plate. Remove zest and bring the poaching liquid to a boil. Add cornstarch mixture and whisk into liquid. Lower the heat and whisk until sauce thickens, about 1 minute. Serve over salmon, rice, and veggies. Garnish with lime slices, if desired.

Notes

Good with steamed green beans, snow peas, or snap peas.

5-Spice Beef and Broccoli Stir-fry

Ingredients

1 large or 2 small bunches broccoli, florets separated and stems peeled and sliced into rounds
1 bell pepper, sliced
8 oz mushrooms, sliced (portobellos were great)
1 lb sirloin or stir-fry steak, sliced
1/3 cup hoisin
1/3 cup soy sauce
1 t 5-spice powder
2 t cornstarch
1 T vegetable oil

Directions

In a small bowl, stir hoisin, soy, 5-spice, and cornstarch.

Heat oil in a wok or similar pan over medium-high. Add beef and stir-fry just until browned, 2-3 minutes. Add veggies and stir-fry another 2-3 minutes. Add sauce. Stir constantly until sauce thickens, about 3 more minutes.

Notes

Good with pre-cooked chow mein-type noodles; would also work with rice or regular pasta. Can be made with other stir-fry sauces - garlic-black bean sauce was good.

Buttermilk Blueberry Muffins

Ingredients

2 1/2 cups flour
3/4 cup white sugar
1 1/2 t baking powder
1/2 t baking soda
1/4 t salt

2 eggs, beaten
1 cup buttermilk
1/2 cup butter, melted
1 1/2 cups blueberries

Directions

Preheat oven to 400'. Sift together dry ingredients. Whisk together wet ingredients. Quickly fold wet ingredients into dry, mixing no more than absolutely necessary. Add blueberries just before mixing is done. Spoon into muffin cups and bake for 20-25 minutes.

Roast Chicken

Ingredients

Roasting chicken
Salt

Directions

Preheat oven to 450'. Elevate chicken on a wire rack above a baking pan lined with parchment paper. Sprinkle liberally with Kosher or sea salt. Roast for 45 minutes; let cool for 15.