Island Mango Slaw

Yum

I hope everyone has been doing well.  I've been missing in action for a couple of weeks as we just returned from a trip to Hawaii last night.

I'm a beach girl at heart and going on vacation anywhere tropical is my thing!  We had an excellent, adventure filled vacation over the past several weeks and I have to tell you we ate like kings.  We delved into the Polynesian flavors and ate everything from fish, sushi, tropical fruits and juices, to desserts!

Today we are missing those flavors and truth be told we are suffering from a little bit of jet lag.  Our food today needs to be easy and simple to put together, but we still want to taste those tropical flavors.  So some Hawaiian grilled chicken is in order along with a side dish that has tropical flair.

ISLAND MANGO SLAW

The cooling effects of mango and Greek yogurt meets spicy jalapeno in this island take on a slaw.  This is the perfect side dish to make this summer.  Summer's not over by a long shot.  We still have several months of warm weather to bear and this dish will be on the menu throughout the remainder.  It's perfect along grilled dishes such as chicken or fish.  We also like to serve it with sandwiches.  In fact I've also used this as a component in flatbread turkey sandwiches, so look for that recipe soon!

So go grab some ripe mangoes at the store and make this slaw right away.  Your taste buds will be singing with flavors of the tropics! 

Enjoy!

Island Mango Slaw

serves 6

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1/2 medium head Savoy cabbage, thinly sliced into strips (about 8 cups) 

1/2 small head red cabbage, thinly sliced into strips (about 6 cups) 

2 medium carrots, cut into julienne strips 

1 small sweet yellow pepper, cut into thin strips 

1 small sweet red pepper, cut into thin strips 

1 small red onion, halved and thinly sliced 

1/2 medium mango, peeled, cut into thin strips 

1/2 jalapeno pepper, seeded and finely chopped 

Dressing: 

1/2 cup plain Greek yogurt 

1/4 cup thawed orange juice concentrate 

4 teaspoons lime juice 

1/2 teaspoon olive oil 

1/2 medium mango, peeled and coarsely chopped 

2 teaspoons fresh ginger, minced 

1 teaspoon kosher salt 

1/2 jalapeno pepper, seeded and coarsely chopped 

1/4 teaspoon pepper

In a medium bowl, combine the first 8 ingredients, from the cabbage to the jalapeno.  Add the dressing ingredients to a blender and process until smooth. Toss dressing with slaw and refrigerate at least 30 minutes before serving. 

Mojito Chicken Bowls

Yum

It's summer and I'm in vacation mode.

I've been working on 2 major projects since January without a break and I just finished them.  They were like a freight train moving at breakneck speed and they finally ended! Yea!!!  It's time for a little R&R.  I'm ready for vacation and we are planning something tropical and beachy.  I can't wait.

To get us in the island rhythm  I'm cooking up some tropical dishes.  First up is a wonderful chicken bowl with the flavors of mint and lime and rum.  Sound familiar?  I'll take a mojito anytime!  

MOJITO CHICKEN BOWLS

This is a wonderful dish filled with juicy mojito marinated chicken, grilled pineapple and bok choy served over a mint, coconut and pineapple flavored rice.  This dish is hits all the flavor notes of a mojito and the tropics rolled into one.  Top it all off with some slice avocado and we have one heck of a bowl!  Take this dish to eat outside on a balmy evening and you'll feel like your in the tropics.

This dish was just perfect for a pre-vacation meal.  The chicken is grilled to juicy perfection and goes perfectly with the vegetables and pineapple.  What a great combination of food!  It's light yet filling.  Perfect for a summer lunch or dinner.  I'm dreaming of the tropics now...I don't want to wake up yet!

Enjoy!




Mojito Chicken Bowls

serves 2

Marinade:
2 large limes, juiced
1 Tbsp fresh mint, chopped
2 Tbsp white rum
1 Tbsp honey
2 boneless skinless chicken breasts

For the rice:

1 cup basmati rice

1/4 cup cilantro, chopped
1 Tbsp Fresh mint, chopped
2 Tbsp pineapple juice
2 Tbsp unsweetened coconut flakes 

For the Bowl:

4 Pineapple rings
1 head baby bok choy, halved
1 avocado, sliced
coconut flakes (garnish)

In a ziploc bag, combine the lime juice, mint, rum, honey and a pinch of salt. Add the chicken and seal the bag making sure to toss so the marinade covers the chicken. Cover and refrigerate for at least 2 hours.

Preheat your grill for medium high heat. 

For the rice, rinse the rice well and cook according the to package directions using the suggested amount of water, and the pineapple juice.  (I cook mine in the Instant Pot).  Once that is complete, stir in the cilantro, mint, and coconut flakes.  Keep warm until serving.

Meanwhile, grill your chicken over medium heat until cooked through, about 6 minutes per side.  Add the bok choy and pineapple rings cooking until they have a nice char, about 1-2 minutes per side. Remove and cover the chicken with foil and set aside to let it rest 5 minutes. Slice the chicken into thin strips.  Slice the bok choy into long pieces.  

Divide the rice between two bowls and top with avocado, bok choy and pineapple, and a chicken breast.  Sprinkle coconut flakes over the top and serve.