Tutorial: How to cut a Mango

Mangoes are basically the most delicious fruit of all time.  I'm fairly certain this is a known fact all around the world.  I'm pretty sure that having a mango tree would be better than a cash money tree in my backyard.  Pretty sure...

I ate mangoes for years before I learned how to cut them properly.  I'm a little surprised that I didn't cut my hand off in the pursuit of mango tastiness.  Once you get that peel off those suckers are awfully slick.  So in order to not have any finger casualties I am going to teach you how to dice a mango.

Wash your Mango..nothing is worse than a dirty fruit.

In the middle of the Mango is a huge non removable pit, and that sucker is bit.  It is kind of oval shaped and fairly flat.  You Just slice, as close to the pit as you can, the two sides off.

Slice the Mango into the shape that you want.  I wanted diced so I made a cute checker pattern with my knife.  Be careful not to cut through the peel.

Now just flip the mango peel out so the dices are poking out like this. 

Just slice those pretty little Mango chunks off..easy as pie!

I mentioned that the pit is oval shaped...that means there is still some yummy mango on the other sides of the pit.  Just slice them off getting as close to the pit as you can and cut the peel away. 

Check out all the yummy diced Mango!  So easy!

Hopefully you will be enjoying Mangoes in no time!

Mexican haystack Recipe

This summer has been so fun and busy at my house.  I must admit that I have been a very lazy cook..something about the warm weather and running around.  There has been more than one night spent enjoying take out.

I decided that I had to put a stop to my food tomfoolery and I started to cook again.  I whipped up a yummy dish that my family loved.  Mexican Haystacks!!  Similar to Hawaiian Haystacks only about a million times more delicious.  I thought the Mango would be a little odd..but it was amazing!  Just the flavor pop that this dish needed.  Give it a try!  For reals..you won't be sad..you'll be satisfied. 

You will need Ground Turkey, Onion, Bell Pepper, Taco Seasoning, Cilantro, Mango, Salsa, Rice, Avocado, and Black Beans.

Start cooking the Rice according to package instructions.  Chop up the Onion and Bell Pepper and toss them in a warm pan with just a bit of oil.  Saute until softened.

Add the Turkey to the Bell Pepper/Onion mixture, toss in a little Taco Seasoning,  and cook until the meat is no longer pink.  Pour in some Salsa and let simmer a few minutes.  This is my top secret ingredient in all Taco meat. 

Dice the Mango (check here for instructions) and chop up the Cilantro.

Mix the Cilantro into the cooked rice.  Cilantro makes most things better.

Arrange the Meat, Rice, and toppings nicely so folks can put what they want on their Haystack.  See how tasty mine is!  Wowzers!  Enjoy!

Mexican Haystacks Recipe
Source:  Whole & Free

2 C Uncooked Brown Rice
1 Bunch Cilantro
1 tsp Olive Oil
1 Lb Ground Turkey
1 Onion, Diced
1 Bell Pepper, Diced
2-4 TBSP Taco Seasoning
1 C Salsa

Toppings:
1 Mango, Diced
1 Avocado, Diced
Black Beans

Cook the Brown Rice according to package instructions.

Meanwhile add the Onion and Bell Pepper to a pan with a drizzle of Olive Oil.  Cook for a few minutes until they begin to soften.  Add in the Ground Turkey and Taco Seasoning.  Cook until no longer pink.  Add in the Salsa and simmer about 20 minutes.

Chop up the Cilantro, Mango, and Avocado.  When the rice is done mix in a handful of the Cilantro.

Arrange all of the toppings so everyone can garnish as they please.  Start with rice on the bottom followed by the meat.  From there the possibilities are endless!

Enjoy!

Roasted Veggies Pasta Recipe

This past weekend my daughter and I did the "Color Me Rad 5K" and had lots of fun!  My oldest is 5 and really wanted to do the race with me.  During the race they douse you in color, either colored cornstarch or dyed water.  You start out clean and end up crazy dirty.  I had colored powder everywhere!

This was the first time my daughter had done a 5K with me and she was really excited.  I must say she did awesome.  She only complained a little about being tired but she walked the whole thing and didn't have to take a break.  We were almost the last ones to finish..but in the end it was all pretty RAD!

After a race like that a yummy dinner is necessary!  I was watching my favorite TV cooking show, "Ten Dollar Dinners" and Melissa whipped up this awesome looking dish.  I had to give it a try!

You will need Grape Tomatoes, Keilbasa, Zucchini, Mushrooms, Sweet Onion, Bell Pepper, Pasta, and Chicken Broth.

Chop your veggies into big chunks, I didn't even chop up the Mushrooms..just roasted those babies whole.  Place everything but the Tomatoes on a baking sheet.  Add a bit of Olive Oil, Salt, and Pepper to the veggies and toss well.  Roast for about 15 minutes.

Give the veggies a good stir then add Olive Oil, Salt, and Pepper to the Tomatoes and add them the baking sheet.  Roast another 15 minutes until everything is tender and lovely.

Meanwhile cook the Keilbasa in a pan until it is nice and browned.  The browned bits give this some crazy good flavor.  When the Veggies are cool enough give them a rough chop.  Add the Veggies and Chicken Broth in with the Keilbasa and let it cook together for about ten minutes.

Cook some noodles to al dente, top with the sauce, add a bit of Parmesan Cheese to the top and Enjoy!

Roasted Veggies Pasta Recipe
Source:  Melissa d'Arabian

1 Sweet Onion, Chopped into wedges
2 Zucchini, cut into Quarters
1 Bell Pepper cut into slices
1/2 Lb Button Mushrooms
1/2 Pint Grape Tomatoes
1 keilbasa
1/2 Can Chicken Broth
Pasta cooked 
Olive Oil
Salt & Pepper
Parmesan Cheese 

Heat oven to 400 Degrees.

Place all the veggies except the tomatoes in a dish and toss with Olive Oil, Salt, and Pepper.  Roast in a baking sheet for about 15 minutes.  Remove baking sheet from the oven and stir well.  Prepare the Tomatoes with Olive Oil, Salt, and Pepper and add to the pan.  Roast another 15 minutes.  When the veggies are cool enough to touch give them a rough chop.

Meanwhile, in a large pan cook the Keilbasa over medium heat until nice and browned.  Add the chopped veggies and Chicken Broth and stir together well.  Let cook about ten minutes.  Top the pasta with the sauce and add a bit of Parmesan Cheese to finish it off.

Enjoy!