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A Spicy, Dicey, Mango Relish

I’m sure I’ve done at least 50 videos where I promise I’ll
show a side dish or technique seen therein at a future date. Of course, I
usually forget about it shortly thereafter, unless someone pokes me, but in the
case of this spicy mango relish, I actually reminded myself.


I found myself in possession of some nice, fat shrimp, which
I planned to spice up and sear simply (I promise to show that recipe at a
future date). I was thinking of topping with some kind of fresh salsa, when I
saw Michele had bought some mangoes for a lassi (I promise to show that recipe
at a future date).

As luck would have it, the mangoes were sitting near a can of
coconut milk, and I remembered the rice pudding video, and the diced mango
technique I had so casually promised. The rest of the story is kind of
anti-climatic.

This mango relish is wonderfully versatile and infinitely
adaptable. It might be at its best simply enjoyed with tortilla chips, but a
close second would be as I used it here, to dress some kind of spicy meat. It
was crazy good on these shrimp. Promise me you will give it a try soon…or at a
future date. Enjoy!


Ingredients for about 3/4 cup Mango Relish:
1 mango, prepped as shown
2 tsp chopped cilantro
2 tsp sambal chili sauce, or other type of fresh or jarred
chilies
2 tsp rice wine vinegar
big pinch of salt
Please Note: everything here is “to taste.”

Easiest Crock Pot Salsa Verde Chicken

Chicken tenders are simmered in salsa verde with cumin and spices for the easiest chicken ever!

Cinco De Mayo is right around the corner, which always gets me excited, I LOVE Mexican food! While I was shopping at Target the other day, I picked up a jar of Archer Farm’s Roasted Salsa Verde with no real plans on what to do with it.

My slow cooker is always sitting on my counter staring at me, so I figured let’s see what happens when you cook chicken with salsa verde.


Two hours later, what emerged was a delicious aroma and tender chicken. That night I made chicken tostadas for dinner, but I know this would be wonderful so many ways; over rice, in tacos, as a filling for enchiladas, whatever! Tomorrow I am posting my chicken verde tostada recipe, but for today I’m just posting the chicken so you can use it any way you wish.

By the way, I have so many Mexican recipes, I created an entire Skinny Cinco De Mayo Pinterest Board with all the recipes to quickly browse if you are a visual person like me. Enjoy!!
[1]

Easiest Crock Pot Chicken Salsa Verde
gordon-ramsay-recipe.com
Servings: 6 • Size: 1/2 cup • Old Points: 3 • Weight Watcher Points+: 3 pt
Calories: 145 • Fat: 2 g • Carb: 5 g • Fiber: 0 g • Protein: 26 g • Sugar: 0 g
Sodium: 415 mg (without the salt) • Cholest: 0 mg

Ingredients:

  • 1 1/2 lbs raw skinless chicken tenders
  • 1/4 tsp garlic powder
  • 1/8 tsp oregano
  • 1/8 tsp ground cumin
  • salt, to taste
  • 16 oz roasted salsa verde (I used Archer Farms[2])

Ingredients:

Season chicken with garlic powder, oregano, cumin and salt and place in
the bottom of the slow cooker. Cover with salsa verde, cover and cook
HIGH 2 hours.

Remove chicken, shred with 2 forks. Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice). Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.

Makes about 3 cups.

References

  1. ^ Skinny Cinco De Mayo Pinterest Board (pinterest.com)
  2. ^ Archer Farms (www.target.com)

Perfect French Baguette at Home – Only Impossible If You Don’t Try It

Whenever someone asked me why I hadn’t done a baguette video
yet, I’d tell them because you just can’t recreate an authentic loaf of French
bread at home. 

I’d explain about the water, the flour, the centuries old
starters, and the steam-injected ovens. I told them what I’d been told; that it
was simply impossible, or as the French say, “impossible!”


That was, until I actually tried to make some. Much to my
amazement, not only was it possible, it was really pretty simple. The key is
water. That goes for the dough, and the baking environment. The dough must be
very sticky, as in hard-to-work-with sticky. This is nothing well-floured
fingers can’t conquer, but I did want to give you a heads-up.

Besides the water content in the dough, the oven must also
be moist. This humidity, in addition to some occasional misting will give the
crusty baguettes their signature look. How does this work? You know how when someone
pours water on the rocks in a dry sauna, and suddenly it feels way hotter? It
probably has something to do with that.


Anyway, who cares why it works, the important thing here is
that real, authentic, freshly-baked baguette is now an everyday reality. One
thing worth noting; I adapted this no-knead version from a recipe I found here
last year. The original is in metric, so I’ve converted it, but also included
the original flour and water units in case you want to get it exact. I hope you
give this easy, and so not impossible baguette recipe a try soon. Enjoy!


For 4 smaller or 2 large baguette:
1/4 tsp dry active yeast (I used Fleischmann’s Rapid Rise
Yeast)

(Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)
1 1/2 cups water (325 grams)
1 3/4 tsp salt
18 oz by weight all-purpose flour (500 grams), about 4 cups
– Mix dough and let rise 12-14 hours or until doubled
– Punch down and shape loaves, let rise covered with floured
plastic 1 to 1/2 hr or until almost doubled
– Bake at 550 F. about 15 minutes or until well-browned
– Spray with water before baking, at 5 minutes, and at 10
minutes during cooking time