CEimB and Barefoot Bloggers…
The “barbeque” part of this sauce seems almost a bit misleading…it was not what I expected at all at first. The sauce is based on a puree of sauteed red pepper, onion, spices and tomato sauce as well as mangos and jalapenos. It’s not lacking in flavor that’s for sure. I thought the sauce was wonderful, and would be great with seafood too. It had a nice kick to it from the jalapenos and a nice fresh sweetness from the red peppers and mangos.
I served the chicken sliced over a large tossed salad with romaine, grape tomatoes, red onion and red pepper. The salad was tossed in a smoky vinaigrette I put together and then topped with the grilled chicken and additional Mango Barbeque Sauce. I have quite a bit of sauce left over and am going to throw it in the freezer to save for another time. Another great Ellie recipe!
Recipe by Ellie Krieger, The Food You Crave
1 onion, diced (about 1 cup)
1 red pepper, diced (about 1 cup)
3 cloves garlic, coarsely chopped
1 teaspoon salt
Freshly ground black pepper
1/2 teaspoon ground allspice
1/3 cup red wine vinegar
3 tablespoons molasses
2 tablespoons Worcestershire sauce
2 tablespoons lime juice
1/4 cup low-sodium tomato sauce
1 mango, diced (about 1 1/2 cups)
2 to 3 jalapenos, minced
2 boneless, skinless chicken breasts (about 3/4 pound each) Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.
Put 1 cup of the barbeque sauce into a sealable plastic bag with the chicken and marinate for 1 hour.
Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.
Recipe from Aggie’s Kitchen
1 part red wine vinegar
1 part olive oil
salt and pepper
dash chili powder
dash garlic powder
Put all ingredients in a jar or bowl…shake or whisk until combined.
Check out the Craving Ellie in my Belly blogroll
to see how everyone else cooked up their recipe!
Next up is Barefoot Contessa’s Tomato and Goat Cheese Tart, chosen by the sweet Anne Strawberry. I can not get enough of these types of dishes…I absolutely love tomatoes and goat cheese, throw in some caramelized onions and its just perfection in my book. Good stuff.
I don’t normally cook with puff pastry, I love eating it, but cooking with it just makes me nervous. It’s just so delicate, and I just don’t do well with delicate. I decided to make my own version of these tarts using a whole wheat pizza dough that I found on Two Peas in Their Pod. I’ve been wanting to start making my own pizza dough, and I’ll tell ya, I’m glad I did. These were great served as personal pizzas…add a small salad to it and you’ve got yourself a great meal.
Thank you Anne for picking this fabulous recipe…I will try it again using the puff pastry, I promise. I will tell you though, I was excited to find some nice basil in my garden…I call this basil “miracle basil” because it somehow survived our winter freezes this year…I recently trimmed it back and it has sprung back beautifully! I can’t wait to start making homemade pesto again…
Tomato and Goat Cheese Tarts
Recipe by Ina Garten, Barefoot Contessa, Back to Basics
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat.
Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border.
Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart.
Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.
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