The best part of this week was that the kids all got their hands into a recipe but they had no idea what we were making until the very end! I appointed 3 sous chefs to help with the preparation of Corn and Black Bean salad, Mango Avocado Salsa and Adobo Chicken. They were amazing and the food tasted delicious. Quick and easy to prepare - try it tonight and get those kids involved!!!
Corn and Black Bean Salad Courtesy of Chatelaine Magazine
Mango Avocado Salsa Category: Sauces & dressings 1 mango, peeled and diced 1 avocado, peeled and diced 1/2 cup peeled, diced cucumber 1 tablespoon finely chopped jalapeno 1/3 cup diced red onion 1 tablespoon lime juice 1/3 cup roughly chopped cilantro leaves Salt and pepper Directions Combine the mango, avocado, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste. Refrigerate for 1 hour or up to 24 hours. Serve on top of Chicken, Fish, Shrimp or Beef. Adobo Chicken Simple Gourmet 1 tsp ground cumin 1 tsp ground coriander Zest from 1 lime 1/2 tsp salt 8 chicken thighs Heat oven or grill to 350 degrees. Sprinkle the chicken with the spices and grill or bake for 10-12 minutes or until thoroughly cooked.
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