Mesculan and Mango

 This is embarrassing.  I had saved this recipe in a post, waiting for the photo, and when I went to retrieve it, I was not sure which picture belonged here.  I have been making  lots of green recipes and using either mango or guava with the greens.  I think this is the right photo for this recipe but I could be wrong.  I have been making these salads for weeks now and they all are similar in look.  I can only guess because of the obvious mango showing itself.I have changed my way with salads.  I used to drown the greens in the dressing.  Now, I cut out most of the oil and just wet the vegetables and fruits.  I still taste the dressing and I enjoy the greens, as well.
Mesculan and Mango
1 tablespoon lemon juice
1 teaspoon honey
2 tablespoons coconut milk
1 tablespoon olive oil
black pepper to taste
3 cups baby spinach leaves)
1/2 mango, cut into small pieces


Whisk the lemon juice and honey in a small bowl.

In another bowl, whisk the coconut milk and olive oil together. Combine the ingredients in both bowls.

Add the black pepper to taste.

Cover and chill the dressing for a few hours.

Combine the   and onion in a large bowl. Season with a little salt and pepper. Add just enough dressing to moisten the salad. Toss to coat and serve .

This is linked to  Summer Salad Sunday   

Real Food Wednesday      Cast Party Wednesday     Gluten Free Wednesday    Whatcha Whipped Up Wednesday    Whole Food Wednesday

Wellness Weekend  

Mexican Style Fruit Salad with Broiled Fish – The Food Matters Project

This week, at the Food Matters Project, we are making this fruit and fish dish which sounded strange, to me.  I could not imagine a bed of fruit with fish on top and explained this way, it does not sound good.  These are the times, I am thankful, I don’t follow my instincts and skip the week and go ahead and make the week’s designated recipe.  I did only make one piece of salmon which was definitely a mistake.

Of course, when I went to cook, the fruit supply had diminished greatly, leaving me with mango and more mango and a few pears that I was saving, for a cake.  If you don’t tell, I will share with you what I did.  I opened a can of guava  and that with the mango and some cranberries and coconut, I made the fruit part of the dish.  This was supposed to have hot  chiles but hubby does not do well with anything hot.  I subbed in some Mexican chile powder, I just got – only a tiny bit.  The only other seasoning used was  basil and home-grown oregano.

Inspiration hit and after topping this fruit mixture with broiled salmon, I sprinkled some pistachios, on top, and they made quite a difference.  It rounded out this recipe beautifully.

Thanks, Sara from Food and Frederick for picking a dish, we really enjoy

ed, despite some hesitancy.  The recipe is found on  her blog and please do drop by The Food Matters Project and see what the other foodies have made.

Now for my confession.  It is hard to believe, we make such foolish mistakes.  When, I went to broil my fish, I decided to put it on a cookie sheet and my sheets always have parchment paper covering them, so I put this precious salmon, in the oven with the paper.   Yep, you can imagine what happens to paper at a high temperature with the flame burning down on it.  Fortunately, my husband walked in and smelled the burning paper and saved it.  I am sharing a picture.  I have certainly learned a lesson and if anyone out there would make such a silly goof, you can learn also.

This is linked to the Gallery of Favorites      Southern Fairy Tale

Spinach, Mango and Strawberry Salad

Spinach, Mango and Strawberry Salad


1/4 cup blanched slivered almonds

1/8 cup white wine vinegar

1 tablespoons balsamic vinegar

1 tablespoons olive oil

1 teaspoons dry mustard

1 teaspoon brown sugar

1/8 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon tarragon
2 cups baby spinach, rinsed, dried and torn into small pieces
3 strawberries sliced
1/2 mango – peeled, seeded and cubed                                                                                              


Preheat oven to 375 degrees F.

Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.

In a small bowl, mix white wine vinegar,  balsamic vinegar, brown sugar, olive oil, dry mustard, tarragon, salt, and pepper.

In a medium bowl, toss the  vinegar mixture with the spinach, strawberries and mangos. Top with the toasted almonds.

This is linked to Allergy Free Wednesday      Real Food Wednesday    Cast Party Wednesdays           Pennywise Platter                     Made from Scratch Mondays        Scrumptious Sunday            Passionately Artistic               Hearth and Soul

 See Ya in the Gumbo

Full Plate Thursday 

Fit and Fabulous Friday

Asian Chicken Stir Fry (with Mango)

I like to fall back on a stir fry when I run into a problem with my menu plans.  I usually can construct the meal with what I find, in the house, and it is an easy dish to make.   That is what I did, tonight.  I had a few cooked chicken cutlets in the refrigerator.  I had cooked them with pineapple chunks and juice so the cutlets were rather plain, perfect for a stir fry.  I also had a mango, I had to use up so I sliced it and threw it in with the chicken and pineapple.  I looked around and pulled out a large onion and red pepper and finally, I had half a bag of broccoli to add to the mix.  With the right seasonings, this was transformed to a state of deliciousness.

Asian Chicken Stir Fry

5 tablespoons soy sauce

2 tablespoons Mirin

1 teaspoon grated ginger 

1/4 teaspoon garlic powder

1 teaspoon sesame oil

2 cooked chicken cutlets 

1 mango, peeled and sliced

1 cup pineapple chunks in juice

1 cup Organic Vegetable broth

1/2 large red pepper, sliced

1 large onion, sliced

1 1/2 cups broccoli florets

8 ounces thin spaghetti (I used gluten-free)


In a large skillet, mix soy sauce, sesame oil, garlic & Mirin.

Cook the onions, pepper and fruit in this liquid.

While this is cooking, follow directions on spaghetti package and cook spaghetti, drain and put aside.

After the onion mix is cooking for 5 minutes, add the chicken cut into strips and the pineapple.

Heat an additional 3 minutes and add vegetable broth.  When broth is heated, put broccoli and mango into pan.  Cook for 2 – 3 minutes, depending on how crisp you like your broccoli.  (I let mine cook too long.)  If you put the mango in earlier, it disappears into the rest of the ingredients, never to be seen again.

Maple Glazed Salmon with Mango

I am a sucker for both salmon and maple so this had to be made.  I added the mango and this whole dish is deliciously scrumptious.

Maple Glazed Salmon  adapted from the Southern Cooking Bible by Paula Deen


2(6-ounce) salmon fillet

1/2 of a mango sliced thin


1 tablespoon maple syrup

1 teaspoon apple cider vinegar

1 tablespoon teriyaki sauce

1/4 teaspoon mustard powder

1/8 teaspoon black pepper


Place salmon filets in a resealable plastic bag. Combine marinade ingredients in a non-reactive bowl or measuring cup. Pour marinade over filets and refrigerate from 30 minutes.

Preheat oven to 350 degrees.

Add mango.

Bake for 20 minutes.

This is linked to Real Food Wednesdays

You want delicious?

Strawberry Mango  Smoothie


4 large strawberries, halved

1/2 mango, cubed

11/2 cups vanilla yogurt

1 – 2 tablespoons sugar, depending on your taste for sweetness

1/2 teaspoon cinnamon

1 teaspoon vanilla

3/4 cup ice cubes


Put ice cubes, strawberries, mango, yogurt, sugar, cinnamon in the blender.  Mix on blend for 15 seconds.  Then pulse about 10 times.  Check for readiness.  I like it smooth.  If you like some small chunks, stop your blender earlier.  Mine had tiny red dots from the strawberries.

If it needs more blending, pulse it, until done.

Now the good part.  Pour into glasses and drink up.  You can also do what I did and buy strawberries for a blueberry smoothie with almond and maybe peaches.