The weather here in Southern California has been wonderful for the past couple weeks, and this recipe really hit the spot! Here it is again in case you missed it last week:
Mango/Pineapple Salsa:(Sheriff family recipe)Mix 2 diced mangos, chopped red onion (small), diced red bell pepper, diced cilantro, 1 can crushed pineapple, 1 lime’s juice, dash of cayenne pepper, and salt in a bowl. Refrigerate until serving over BBQ chicken and steamed rice.Tomato Red BBQ sauce (for chicken or beef):from the Weber’s Real Grilling Cookbook1/2 C ketchup2 T white wine vinegar1 T Worcestershire sauce2 t molasses1 t soy sauce1/2 t chili powder1/2 t garlic powder1/4 t celery salt1/4 t liquid hickory smoke2 T water
Mix together in a small sauce pan over medium heat. Cook for about one minute, stirring occasionally.
Here are our thoughts on the recipe:
Ease of preparation:
Kim– Lots of chopping, but I love my Pampered Chef chopper. Pretty easy overall. Can make right before you eat or earlier in the day and stick in the refrigerator.
Krissa-This was easy, but the salsa did take some time because of all the chopping of ingredients. The BBQ sauce was very quick and easy.
Kim-Delicious! Makes us so ready for summer and the BBQ!
Krissa-I thought this was the perfect summer time meal, and would also be great for entertaining. The salsa could be made ahead of time and then served with chips as an appetizer and later served with the chicken, because the recipe makes plenty! The BBQ sauce is quick and something that could easily be whipped up even while company is over. I’m actually not usually much of a fruit-based salsa lover, but I liked this a lot.
Kim-Really liked it. He actually made the BBQ sauce and grilled for me, yay!
Krissa-He liked this a lot as well. He said he could just sit and snack on the salsa all night…so maybe not such a good idea to put it out as an appetizer ahead of time!
Would you have it again?
Krissa-We would have it again, especially during summer when we grill a lot.
Did you omit or add anything?
Kim-Couldn’t find good/ripe mangos at our grocery store, so it was just pineapple salsa…still good.
Krissa-I didn’t have celery salt for the BBQ sauce, so I just added a dash of salt. I thought the sauce still tasted great.
How did you serve it?
Kim-BBQ sauce on chicken, grilled. Served over brown rice and salsa on top. With a side of broccoli, yum!
Krissa-We grilled the chicken and basted it with the BBQ sauce, then served it over brown rice with the mango/pineapple salsa.
Would you change anything next time:
Kim-I will look for ripe mangos!
Krissa-I think I would cut back on the red onion…the recipe called for a small red onion and I think the one we used was a little too big and we should have only used part of it. I also think it would be yummy to add some chipotle to the BBQ sauce.
Kim-So good, and can’t wait for summer grilling! Salsa was good at room temp and the next day after sitting in the refrigerator…ate it with tortilla chips!
Krissa-I had never heard of the liquid hickory smoke before but found it easily enough next to the other marinades, etc. in the store. I was also excited to make my own BBQ sauce…something I’ve never done before and now that I have all the ingredients and it’s so easy, I think I’ll do it more often…just wondering how long it would save for?
Next Week’s Recipe:
Quick & Cheesy Chicken Pot Pie
- 2 cups chopped cooked chicken (or turkey, or ham)
- 2 cups leftover, fresh or frozen vegetables
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- salt & pepper to taste
- 1 cup shredded cheese
- 1 cup biscuit mix (homemade biscuit mix)
- 1/2 cup grated cheese
- 1/3 cup milk
- Place meat and vegetables in a 9 inch round or 8×8 square baking dish.
- Make the sauce: Melt butter over medium heat, add flour and cook 1 minute to take out the raw flavour. Slowly add chicken broth, whisking constantly to avoid lumps. Bring to a simmer, whisking occasionally. Remove from heat, add salt and pepper to taste and stir in cheese until melted. Pour over meat and vegetables. Mix well.
- Biscuit topping: Stir together all ingredients with a fork until even moistened. Spread thinly over mixture in casserole dish. (Don’t worry if there are gaps, it does not need to be perfectly covered and it will fill out more as it bakes.)
- Bake at 400ºF for 25 minutes or until topping is golden and filling is bubbly.
Makes: 4 servings
*if using fresh chicken, simply chop 2 chicken breasts into bite size pieces and saute until cooked through.