Dixie Burmeister Column May 06, 2009

Food a mother could love

Combining Mother’s Day with the National Month for Hamburgers, BBQ/Grilling, Salsa and foods of Cinco de Mayo can be done with a Mom’s taste in mind.
Since all the Cinco de Mayo grocery ads had mangoes and since the fruit is a favorite of mine, I unofficially added them to foods of the month.
Moms love to eat a bit healthier and with a little more flair once in a while.
These recipes are easy and will impress her.
Ladies, show these recipes to your men and stay out of the kitchen. After all, your turn is coming.
Happy Mother’s Day to all you “best Moms in the world,” including mine.

• Mesquite Lime Chicken
From http://www.mccormick.com
1/4 cup fresh lime juice (fresh is a must)
3 tablespoons McCormick Grill Mates Mesquite Seasoning
2 tablespoons vegetable oil (I use extra light olive oil)
2 tablespoons honey
1 1/2 pounds boneless, skinless chicken breast halves
Mix lime juice, Mesquite Seasoning, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Grill over medium heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.
Dixie note: Serve with our favorite Mango Salsa recipe, grilled vegetables and Mango Dessert.

• Citrus Salmon
Moms love salmon – this one does.
Serve this with the Mango Salsa or Orange Relish
From http://www.mccormick.com
1/4 cup orange juice
2 tablespoons olive oil
1 1/2 teaspoons thyme leaves, divided
4 salmon fillets (about 1 pound)
1 tablespoon brown sugar
1 teaspoon paprika
1/2 teaspoon salt
Orange Relish
1/2 teaspoon grated orange peel
2 seedless oranges, peeled, sectioned and cut into 1/2-inch pieces
2 tablespoons chopped red bell pepper
1 tablespoon honey
1 tablespoon chopped red onion
1 tablespoon chopped fresh parsley
1/2 teaspoon ginger, ground
I’d add a chopped jalapeno
Mix juice, oil and 1 teaspoon of the thyme in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Mix relish ingredients in bowl. Cover and chill.
Mix brown sugar, paprika, remaining 1/2 teaspoon thyme and salt. Remove salmon from marinade. Discard marinade. Rub salmon with paprika mixture.
Grill salmon over medium-high heat 6 to 8 minutes per side or until fish flakes easily with a fork.

• Mango Salsa
For burgers, salmon, chicken and more
2 cups peeled and diced ripe mango
Chopped fresh cilantro to taste (approximately 2 to 3 tablespoons)
3 tablespoons chopped green onions or diced red onion (or to taste)
1 minced jalapeno pepper (or to taste)
Fresh lime juice to taste, about 1–2 tablespoons
1 teaspoon sugar or Splenda (or to taste)
1/2 diced red bell pepper (or roasted red bell pepper)
Toss all together and season to taste.

• Mango Dessert
1 small angel food cake
One regular size box White Chocolate Instant pudding mixed with 1 1/2 cup milk
Fresh mango strips with half of strip dipped in melted semi-sweet chocolate. Chill on waxed or parchment paper.
Frost cake with “pudding frosting.” Place the chocolate dipped chocolate mango strips with curved slices going in same spiral direction.


COMMENTS

Commenting is not available in this channel entry.


TOP JOBS
Search More Jobs





THE DAILY SENTINEL
734 S. Seventh St.
Grand Junction, CO 81501
970-242-5050
Editions
Subscribe to print edition
E-edition
Advertisers
Advertiser Tearsheet
Information

© 2015 Grand Junction Media, Inc.
By using this site you agree to the Visitor Agreement and the Privacy Policy