Life Tastes So Good

Exploring life one taste at a time.

Mango Habanero Salsa

yoga pants

So it’s almost game day y’all! Even if you don’t like football odds are you will end up at a super bowl party or hosting one and even if you don’t I’ll never tell that you made this amazing salsa just for yourself. Your secret is safe with this chick. I love this salsa due to the sweet and hot mixture going on plus it is completely vegan for any friends that are vegan. That’s all folks. American Horror Story’s season finally is on tonight and I have a date with popcorn, yoga pants, and a glass of wine.

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Mango-Habanero Salsa

12 or so tomatoes of small-medium sized (I used roma tomatoes)

2 mangos, whole, peeled and sliced into slices.

2 cloves garlic, roasted

1 jalapeno pepper, fresh

1 habanero pepper, fresh

1 tsp sea salt

½ cup cilantro, chopped

2 green limes, juice only

What to do:

Clean tomatoes and remove stems. For the tomatoes grill under indirect heat, turning often until skin starts to split, remove from heat. Next, Grill mango slices for about 5-6 minutes about 2 1/2 minutes per side, or until grill likes are noticeably visible. Now grill all the peppers until skin blackens and blisters a bit also turning a few times, peppers will take a little longer to blacken and split than the tomatoes. Don’t worry it will happen. Meanwhile put on garlic on the grill with skin still on, leave on the grill garlic feels “soft”.

Now put tomatoes in processor or blender, half speed or on the lowest setting, and pulse until just chopped.

Peel peppers (if you would like), remove seeds and add to processor. Take caution when cleaning the habanero to use gloves or clean pepper under running water. Coarsely chop mango, along with roasted garlic, in processor and pulse again until it is at your desired texture. I liked mine more liquefied than most, this part is completely a matter of preference.  Squeeze fresh lime juice and add salt. Stir and pour into jar or bowl of choice.Mix all together to taste.

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Ratatouille.

You must be imaginative, strong-hearted. You must try things that may not work,

and you must not let anyone define your limits because of where you come from.

Your only limit is your soul. What I say is true – anyone can cook…

but only the fearless can be great. – Ratatouille, Disney Movie

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This week had been a gloomy rainy week here in Texas. We stayed inside all weekend and watched wonderful Disney movies including Ratatouille. If you have never seen the movie Ratatouille I seriously recommend it! It has a wonderful message for kiddos and grown ups alike. This film inspired my next recipe and I hope you get to watch the movie perhaps while making this meal.

Enjoy!

 

 

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Ratatouille recipe

½ Of a medium sized yellow onion (diced)
1 eggplant
2 zucchini
1 red bell pepper
1 orange bell pepper
1 Yellow squash (2 if they are on the smaller side)
4 tomatoes (If you can find large ones use 2)
1 can of tomato puree
2 garlic cloves (I put mine in a garlic press, but you can finely chop them as well)
Herbes de Provence
salt and pepper to taste
4 tablespoons olive oil

Pre-heat oven at 375°F

Pour tomato puree into bottom of an oval baking dish, or round, whatever you have will work, you just might end up with extra. Also add 2 table spoons of olive oil to the tomato puree, add garlic stir until it is all incorporated together.

Carefully slice all the veggies into very thin slices, “rings” per say.
On top of the tomato sauce, at a slight angle start stacking veggies in dish. (as pictured above.)
Drizzle the remaining tablespoon olive oil over the vegetables and season them. Lightly coat top of veggies with herbes de Provence, salt and pepper.
Cover dish with a piece of parchment, try to cut it as close as the shape of the dish.

Bake for approximately 45 to a hour, until veggies are tender. Take caution not to over cook or plating will be difficult.

(For vegan/vegetarian version just disregard the next recipe.)

Meat Sauce Topping

½ Tsp Sea Salt
½ Cup cubed Egg Plant
¼ Cup Diced yellow onion
3 Tbs. of Herbs De Providence
½ Tsp Garlic Powder
1 Can (10.75 oz) Tomato Puree
1 Lb of Ground beef met

In a medium sized pot, cook meant on med-high until well done, Drain excess oil.
Return ground meat to pot and add onion and egg plant, garlic, herbs, and salt allow to cook for another 10 minutes or until onions are tender stirring occasionally.

Lower the heat to a simmer (you can typically use the lowest heat setting for this) and add in the tomato puree to meat. Cover with a lid and simmer for 20 minutes and a very low heat setting.

Remove from heat, and spoon desired portion on to Ratatouille (or pasta).

Top dish with shredded mozzerella and enjoy!

 

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Asian Glazed Drumsticks

“We  keep moving forward, opening new doors, and doing new things, because we’re  curious and curiosity keeps leading us down new paths.”
~ Walt  Disney

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I started blogging to push me out of my comfort zone with cooking. I needed to try new things, explore and fail some. However, I haven’t tried anything too adventurous just yet. I decided to make something I normally wouldn’t make for dinner. I stink at making Asian food. I’ve tried and failed. Over and over. When I saw this recipe on Skinny Taste it seemed simple enough. I actually pulled this one off! Ha! I added broccoli and shredded carrots to it as well. Modifications have been made to the recipe. I hope y’all enjoy as much as we did.

ASIANGLAZEDDRUMSTICKS

Ingredients:

8 medium chicken drumsticks (No Skin)

Olive Oil

1 cup water

1 tbsp. Sriracha hot sauce, or more, some like it hot!

1/3 cup balsamic vinegar

1/3 cup low sodium soy sauce

1 tbsp sugar

3 cloves garlic (crushed)

1 tsp. grated ginger

2 tbsp chopped chives

1 tsp sesame seeds

1 cup of Broccoli florets

1/2 cup shredded carrots

What To Do:

In a large sauce pan heat up a enough olive oil to lightly coat the bottom of pan. Brown chicken for about 5 minutes about half cooked. Stir in all the ingredients excluding the broccoli and carrots . Allow it to simmer for about 20 minutes on low. Once the 20 minutes has passed add in the broccoli and carrots and turn the heat up to high and allow the sauce to reduce for about 8-10 minutes , until it becomes thick. Watch out not to burn the glaze, stir often. Once it’s thick enough for your liking Serve over a bed of white jasmine rice for a full meal.

Print the Recipe Here

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Spicy Tuna Bites

“I have encouraged my kids to eat well from day one. I add flavor – herbs and  spices – to everything because I don’t want them getting used to starchy, bland  food. I also want them to experiment – they don’t have to love everything, but  they do have to try it.”

Alison  Sweeney

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Spicy tuna with titile

I love cucumber. It’s crunchy and sweet and all things yummy. I really love it. Then born was this spicy tuna bite, mostly because I refuse to let a cucumber go bad in my house. The recipe is easy fast and a little messy to eat but I’m okay with that. I did offer some to my kids they tried it and ran to the trash can. My guess is that Alex (3) and Emily (2) don’t like tuna just yet but that’s okay they at least tried it which is a huge thing for me. The tuna can be substituted for chicken or crab meat even.

What You Will Need:

2 Small to Medium sized bowls

One can of Tuna of choice (I used all white tuna in water)

One Whole Cucumber

1 Tbsp. Cayenne based Hot Sauce plus more for topping (I used Frank’s)

1 1/2 Mayo (or for a light version Greek yogurt)

1 Medium Sized Avocado

Fresh Cracked Pepper

1/4 Tsp. Salt

What To Do:

Peel and clean cucumber. Slice it into 1/2 thick slices.

Slice open avocado and remove pit, don’t worry about being to clean we are going to place all the avocado into one of the bowls and mash it with a fork till a smooth texture is achieved. Add the 1/4 Teaspoon of salt and mash some more to ensure the salt is equally distributed.

Now open and drain can of tuna from excess liquid. Using the other bowl mix tuna, mayo and hot sauce. Add freshly cracked pepper to taste.

For bites, Place cucumber ring on a dish, top with avocado, then top with tuna, and then again with a cucumber slice. Drizzle additional hot sauce over the top.

(NOTE: if you do not want additional hot sauce on top add 1/4 tsp. salt to tuna as well.)

Enjoy!

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Candied Carrots

“Sometimes, it’s just easier to say yes to that extra snack or dessert, because frankly, it is exhausting to keep saying no. It’s exhausting to plead with our kids to eat just one more bite of vegetables.”

Michelle Obama

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Some days it really is a struggle to get my kids to eat anything, more so something good for them. However, even with their great dislike of many foods, they love carrots.  No really. I think they may be part bunny! Ha. Either way there are a few ways my kids will eat carrots and candied is defiantly one of them. Hopefully you can get your little ones to try these.  We all enjoy these at my house they are just sweet enough.

PS they are also pretty simple to make which when cooking with toddlers around is always a plus.

dianas original

Candied Carrots

What You Need:

3 Tbsp. Maple Syrup

1/4 Tsps. Nutmeg

1/2 Dark Brown Sugar (Packed)

3 Tbsp. of Butter

1/2 Tbsp. of Parsley (fresh preferred but dried will work)

What To Do:

In a pot either steam or boil carrots until tender. (It’s up to y’all which way you prefer)

Once carrots are tender remove from heat, drain if needed, and set aside.

In a pan warm up butter and syrup on Med-High, add nutmeg, parsley. Slowly add in brown sugar, make sure to whisk often to avoid burning the sugar. The liquid will look bubbly, just continue to stir until reaches enough thickness that it will not run off a spoon when held up.

Add carrots, taking caution not to add any additional water from the carrots.

Continue to cook on Med-High until carrots are coated with sauce.

Once coated add fresh pepper and salt to taste.

Enjoy!

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