The Anti-Chicken Fingers Movement - Spicy Cuban Mojo Chicken with Mango-Avocado Salsa

Feeling the air of spring might get you thinking of an escape to the Islands. This blend of orange and lime with cilantro brings you one step closer to that dream...if only in your palate. Depending on how your kiddos feel about spicy, add more or half what this recipe calls for.  Serve with whipped sweet potatoes and fresh green asparagus...and enjoy it on your patio table in the fresh air!


Spicy Cuban Mojo Chicken with Mango-Avocado SalsaOriginal Recipe

1 teaspoon cumin seed
3 cloves garlic, chopped
1 fresh red chile pepper, chopped
1/4 teaspoon salt
2 tablespoons olive oil
5 teaspoons orange juice
5 teaspoons lemon juice
2 (8 ounce) boneless, skinless chicken breast halves

2 tablespoons olive oil
1/2 cup orange juice
1 teaspoon lime zest
1 teaspoon honey
1 teaspoon sweet soy sauce
1/4 cup cold, unsalted butter, cut into pieces
1/2 cup diced mango
1/2 avocado
chopped fresh cilantro to taste
chopped fresh parsley to taste

Directions

Toast the cumin seeds in a dry skillet over medium-high heat until fragrant, about 2 minutes. Place the cumin seeds, garlic, chile pepper, salt, olive oil, orange juice, and lemon juice into the bowl of a blender; grind to a coarse paste. Toss the chicken with the marinade, then place into the refrigerator, and allow to marinate for about 2 1/2 hours.

Preheat oven to 350 degrees F (175 degrees C).

Heat a skillet over medium-high heat. Cook the chicken for 2 to 3 minutes on each side until browned. Place into the oven, and cook until the juices run clear, about 8 minutes. When the chicken is done, remove, cover with foil, and allow to rest for 3 to 5 minutes.

While the chicken is in the oven, whisk together the olive oil, orange juice, lime zest, honey, and soy sauce in a skillet over medium-high heat. Simmer until the orange juice has reduced to 1/3 of original volume and is beginning to get thick and syrupy. Once thick, remove from heat, and whisk in the butter pieces one at a time until melted; set aside.

To serve, place chicken on the plate and sprinkle with mango and avocado. Drizzle with the sauce, and garnish with cilantro and parsley.

Buon Appetito!

Leah

The Anti-Chicken Fingers Movement ~ Buffalo Chicken Rolls.

When Leah asked me to post her recipe, I jumped in glee!  Clayton has an ear infection, so I'm home for the second day this week and while he's napped, I've gotten stuff done (nothing insurance I'll have you know!).  There's many things I love as I'm quite the lover anyway-but oh, man how I love cooking (when  I have the time) and just food in general.  Leah, no worries girl - get your packing done for the big move, you are in good hands.  Here's our Wednesday recipe.  As always I'm trying to provide you healthy yet yummy.  The name deceiving? No worries, it's good for you so indulge!  Dinner, party, whatever you want...sounds like an appetizer but I have such a weakness for buffalo chicken, I've had for dinner with just a side salad!  

Ingredients

10 egg roll wrappers

1 - 2 chicken breasts

1/2- 2/3 cup hot sauce

1 cup cole slaw

1 cup cheddar cheese chunks or shredded (light or 2%)

Ranch dressing, for dipping (I suggest making your own or buying from a local restaurant)

Preheat the oven to 400 degrees

If you have enough room, you can lay out your egg roll wrappers and do this assembly line style
Lay out the wrapper and put some cole slaw on there, towards one corner of the wrapper 

Top with chicken & top with cheese
Fold the bottom up, then the left and right corners in, and roll it up!
Dab your finger in water and rub it along the edge to seal. - Repeat!

Now, put a cooling rack on top of a baking sheet and you're almost ready to go.
Spray everything down with some nonstick, then put your little rolls on top
Give them a little shower of the spray too, for a little extra moisture.

Put them in for 12 to 15 minutes, or until golden brown.

Serve with ranch!

Happy Eating Friends ~ Trina