Avocado Toast With Mango, Chili Powder, and Mint Recipe

Avocado Toast With Mango, Chili Powder, and Mint Recipe

Juicy, tart mangoes are surprisingly excellent at cutting through the richness of the avocado in this open-faced sandwich. Unfortunately, it can be hard to predict just how sweet they’ll be. If you’re working with an especially ripe or fruity mango, make sure to compensate with additional lemon juice to keep the sweetness in check. A sprinkle of chili powder adds contrasting heat that more firmly anchors this toast in savory territory. Chopped mint delivers an aromatic, herbal touch, but basil would do nicely here as well.

Click Avocado Toast With Mango, Chili Powder, and Mint Recipe.

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Ingredients
1 slice country or sandwich bread, approximately 1/2 inch thick
Extra-virgin olive oil
1/2 medium pitted and peeled Hass avocado
6 (1/4-inch-thick) slices mango from 1 small peeled and pitted mango, or enough to cover surface of bread
Freshly squeezed lemon juice to taste, from 1/2 lemon
Ancho chili powder
Freshly chopped mint leaves, for garnish
Flaky sea salt

Directions

1.Lightly brush bread with olive oil and toast to desired level of doneness. Top with avocado and mash with a fork to cover entire surface. Add single layer of mango, sprinkle with a squeeze of lemon juice, and dust with a dash of chili powder. Garnish with mint and salt. Serve.

 

Avocado Toast With Mango, Chili Powder, and Mint Recipe
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SOUTHWESTERN SWEET POTATO SALAD

SOUTHWESTERN SWEET POTATO SALAD

This Southwestern Sweet Potato Salad Recipe is an easy side dish recipe that is perfect for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, Lime Juice and Roasted Red Pepper Dressing take this Sweet Potato Salad to a whole new level! I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!

To me, sweet potatoes were simply issues the items that came out at Thanksgiving and perhaps Christmas (and the thing I avoided just like the plague unless they were baked in a very Sweet Potato Bundt Cake or mashed in these Sweet Potato Biscuits).In fact, i used to be therefore late to the party; I didn’t even understand that sweet potatoes were oversubscribed year around. Fast forward to varsity and every This Southwestern Sweet salad formula is a simple entremots formula that’s excellent for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, juice and roast Red Pepper Dressing take this Sweet salad to a full new level!

I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!For instance, the maximum amount as i like a classic salad formula, i used to be super fascinated by making an attempt to form a version with sweet potatoes. I wished to figure with ingredients that complemented sweet potatoes, making a novel summer entremots that centered on a special ingredient.

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Click here for southwestern sweet salad recipe!

Ingredients

3 cups diced sweet potatoes (about 3 med-large peeled sweet potatoes; or pre-cut sweet potatoes)
2-3 tbsp olive oil
1/2 tsp salt
3/4 tsp ground black pepper
1 1/2 cups cups sweet corn (I used frozen that I heated until warm)
1 (15oz) can black beans, drained
1 1/2 cups diced bell peppers (I used green, yellow, red, and orange)
1/2 cup fresh cilantro, chopped (plus more for garnish)
1 tsp seasoned salt (or to taste)
1 tbsp fresh lime juice
3-4 tbsp roasted red pepper dressing (or, you can use chipotle ranch, southwestern flavored dressing, etc.)

Instructions

1. Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan.
2. Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp.
3. Sprinkle with salt and 1/2 tsp of pepper, reserving the remaining 1/4 tsp of pepper. Stir the sweet potatoes around until they are all evenly coated.
4. Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes with a spatula every so often.
5. Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, remaining 1/4 tsp of black pepper, and lime juice and dressing together (begin with 3 tbsp, and add more as needed).
6. Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).

SOUTHWESTERN SWEET POTATO SALAD
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SHUMAI (FILIPINO PORK AND GINGER DUMPLINGS)

SHUMAI (FILIPINO PORK AND GINGER DUMPLINGS)

Shumai (Siomai) are Filipino dumplings that were introduced to the country from China. .rather than being totally penned by the wrapper, the superior square measure left open in a very tulip-like form. These dumplings square measure stuffed with a seasoned pork and cabbage mixture, then steamed till poached through. They’re paired with a delicious soy sauce-based dipping sauce.

To steam the dumplings, I used a parchment-lined bamboo steamer set over a pan stuffed with merely enough water to not bit the lowest of the steamer. I froze the additional dumplings on the parchment-lined baking sheet till solid, then transferred them to a deep-freeze bag. I steam them straight from the deepfreeze with some of minutes further to the preparation time for a fast snack or lightweight lunch. You’ll conjointly double this formula to form loads directly for additional storage, though’ it looks mine continually disappear within the same quantity of your time no matter the amount.

I cooked the garlic for the dipping sauce by slicing off the highest of a head of garlic to reveal the highest of the cloves and drizzled them gently with vegetable oil. I wrapped the garlic in foil and cooked in a very four hundred degree F kitchen appliance till golden and simply cut, 30-50 minutes looking on the dimensions of the garlic.

The wrappers are found within the white goods or deep-freeze section of the many larger grocery stores or Asian food markets. I created my very own wrappers, as a result of I even have gotten spoiled on the style and the way a lot of easier they’re to handle.

Oyster sauce may be a dark brown sauce created by preparation oyster extract with salt and sugar. It’s common in Southeast Asian cuisines. Check the labels before shopping for. Lower quality sauces embody caramel coloring or different additives. It is found in Asian food markets or some larger grocery stores.

 

Click here SHUMAI (FILIPINO PORK AND GINGER DUMPLINGS)  recipes enjoy!!

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Ingredients

Dipping Sauce:

2 tablespoons soy sauce

1 teaspoon mashed roasted garlic

1/4 teaspoon palm coconut or rice vinegar

1/4 teaspoon sambal ulek or dried red pepper flakes

Dumplings:

1 pound (450 grams) lean ground pork

1 clove garlic peeled and minced

1 1/2 teaspoons peeled and minced fresh ginger

2 tablespoons oyster sauce

1 tablespoon soy sauce

Pinch freshly ground black pepper

1/2 cup (50 grams) finely shredded Napa cabbage

1 package (50 count- you will need about 30) round dumpling wrappers

Sesame seeds for topping

Instructions

  1. To make the dipping sauce: Combine the soy sauce, garlic, vinegar, and samba ulek or red pepper flakes. Set aside or refrigerate until ready to serve.
  2. To make the dumplings: In a large bowl, mix together the pork, garlic, ginger, oyster sauce, soy sauce, and black pepper just until combined. Mix in cabbage.
  3. Line a large baking sheet with parchment. Fill a small bowl with water. Remove the dumplings from the package and cover with a lightly damp cloth on work surface.
  4. Lightly moisten the edges of a dumpling wrapper with water, then flip over so the dry side is up. Spread about 1 heaping teaspoon evenly over the surface of the wrapper.
  5. Either places the wrapper in the palm of your non-dominent hand or evenly across the circle made from putting the tips of your thumb and forefinger together. Use a knife or your spoon to press the edges of the wrapper towards the center around the circle, leaving the top of the dumpling open. Tighten your forefinger and thumb around the sides of the dumpling to seal and form a tulip shape. Use the back of a spoon to smooth out the top of the meat filling. Place on the parchment lined baking sheet and repeat with remaining wrappers and filling. Arrange on the baking sheet in a single layer, without touching.
  6. To cook the dumplings: Place the prepared dumplings in a steamer, being careful not to overcrowd. Cover and steam until the dumplings is firm and cooked through, 8-12 minutes. If desired, top with sesame seeds.
  7. Serve hot with prepared dipping sauce.

 

SHUMAI (FILIPINO PORK AND GINGER DUMPLINGS)
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MANGO GUACAMOLE

MANGO GUACAMOLE

This mango guacamole makes a fun appetizer for any party and comes together in just a few minutes! Serve it with some tortilla chips for a quick and easy appetizer or snack.

If I had to select one among my favorite things to eat, other than course, it’d need to be avocados. I invariably get many after we go grocery looking and add them to salads throughout the week, use them to create dip, and even incorporate them into my dinners. To mention i really like avocados would in all probability be sarcasm.Because I sometimes get many on the weekend, I’m invariably making an attempt to search out alternative ways to use them. I’ve invariably dear the mix of mangos and avocados, thus I patterned why not create a dip out of it? I need to say that I believe I found a replacement favorite thanks to use avocados with this recipe! The items of mango during this dip try absolutely with the creamy avocados.

This dip is ideal served with some hotcake chips and makes a good starter to bring on to parties for the summer.

Since I’m not a large fan of sliced onions in dip I used onion powder during this formula. However, you’ll be able to be happy to omit the onion powder and use some sliced onion if you prefer. I conjointly additional 1/2 a jalapeño and simply removed the seeds to create it a touch less spicy.The mango guacamole is optional, but gives it a little extra flavor!

Click here for mango guacamole recipes enjoy!!
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 INGREDIENTS

3 medium ripe avocados halved, peeled, and pitted
1 lime juiced
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt or to taste
1/2 jalapeño seeded and minced
1 mango peeled and chopped

INSTRUCTIONS

1. In a large bowl, add the avocados and mash well. Mix in the lime juice, onion powder, garlic powder, and salt.
2. Add the jalapeño and mango and mix until fully combined.
3. Refrigerate in an airtight container (cover the surface with plastic wrap to prevent browning) until ready to serve.

MANGO GUACAMOLE
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Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup

This is the best soup I have ever had. It has lots of vegetables, Italian sausage, and even tortellini. Soup is one of my favorite foods and this one tops the list. and it is easy and fast. You will pass this  Italian Sausage Tortellini Soup recipe along to your family and friends.

Click here for Italian Sausage Tortellini Soup recipe

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Ingredients

1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes – peeled, seeded and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping

Directions

1. Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.

2.Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.

3. Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

 

Italian Sausage Tortellini Soup
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