Mango Orange Salsa with Grilled Chicken

Salsa lovers rejoice!  It is MANGO season.  Stock up and process away!

My husband, Jon, is a big fan of the mango.  I purchased a few mango's at the grocery store with the intent of letting him enjoy it as a snack.  A week went by and I decided to turn it salsa instead.

If you're looking for a creative way to serve chicken... this is the perfect recipe for you.  Serve the salsa over chicken or enjoy as an appetizer with corn tortilla chips.  I hope that you enjoy this as much as we did.

Marinade time = 15 minutes
Prep time = 10 minutes
Cook time = 15 minutes

Gluten-Free Garlic Tamari Marinade
- 2 TBSP of gluten-free Tamari soy sauce
- 1/4 TBSP Garlic powder
- 1/2 TBSP dried basil
- Salt and pepper

Mara's Mango Orange Salsa
- 2 Mango's, diced or chopped
- Juice of 1 orange
- 1/2 TBSP dried cilantro (or increase if using fresh)
- One half green pepper, diced
- One half sweet onion, diced
- 1/4 TBSP sugar
- Cayenne pepper to taste (Optional)
- Salt and pepper

Add 4 chicken breasts to a plastic bag or shallow pan.  Mix the marinade in a separate bowl and then apply to the bag or pan.  Set in your refrigerator to soak in the flavors for 15 minutes.

While the chicken is marinading, prepare the mango salsa.  You have the option to use a food processor or finely chop the ingredients.  If you are using a processor, roughly chop the mango, pepper and onion.  Add to the food processor with other ingredients and blend to your preferred consistency.  Add cayenne pepper to your preferred spiciness.  Continue to taste the salsa until it's just right.  It's also optional to add a light drizzle of oil to smooth out the consistency of the salsa if you prefer.

After 15 minutes, cook the marinaded chicken breasts over medium-high heat on the grill.  Once the chicken is juicy and tender... serve over a bed of jasmine rice and top with mango salsa.

Your taste buds will be craving more of this dish!  Enjoy.

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We could all use a hint of time!
Copyright 2012 Hint of Thyme.  All rights reserved.

Sweet and Spicy Pork - An Irresistible Marinade

Tired of eating tasteless pork chops?  This marinade can be used on chicken or any cut of pork.  There is also a small amount of oil in the recipe, which makes this a figure-friendly meal.

Sweet Balsamic Marinade
- 2 TBSP orange marmalade
- 1 TBSP balsamic vinegar
- 1/2 TBSP soy sauce
- 1 tsp extra virgin olive oil
- 1/2 tsp Cajun spice (Optional... but definitely recommended)
- Salt and pepper

Mix the ingredients into a small bowl.  Whisk thoroughly.  If you prefer the marinade to be thicker... it is optional to add more oil or marmalade.  In a shallow baking pan, add the pork or chicken.  Cover the meat with the marinade and then cover with saran wrap.  Refrigerate for 20-30 minutes.  Bake at 425 degrees for 25 minutes or until pork is cooked through.

This recipe will pair very well with Red Beans and Rice.  You can also add veggies or salad as an additional side dish.  Cabernet wine will compliment the spiciness very well.

Enjoy!  Have a fantastic weekend readers.

Coming Soon:  Healthy Turkey Burger Wrap


We could all use a hint of more time!
Copyright 2012 A Hint of Thyme.  All rights reserved.

Taste of Thai - A Local Favorite

Have you ever avoided a restaurant just because the exterior was not appealing to the eye?  When I worked downtown Appleton, I passed a restaurant every day on my morning and afternoon commute.  I absolutely love Thai food but this particular building did not appear to be inviting.

Several friends and colleagues have praised this restaurant and their delicious entrees.  One evening we decided to give it a try. 

Taste of Thai is located downtown Appleton, near the Lawrence University campus.  After experiencing incredible Thai food while visiting Plover (read that review here), my standards were set fairly high. 

The interior reminded me of the restaurant scene from the movie "The Sweetest Thing".  It is your typical Asian restaurant with a full-service bar.  You can also place orders for pick up.  My only criticism would be the awkward chairs that restrict your arm motions; which is kind of important while dining.

We started the meal with "Fresh Salad Rolls" served with a peanut dipping sauce.  It was amazing.  The crunchy texture paired very well with the sweet and salty sauce. 

Our server was extremely prompt, reactive and aware.  I asked her for an entree recommendation.  She suggested the "Volcano Chicken" which is the most popular item on the menu.  The server also explained that orders can be created on a spicy scale; 1 is not very spicy and 5 is the spiciest possible.  I took her suggestion and ordered a level 3.  Next time, I will order at level 4.

I would give Taste of Thai an overall score of 8 (out of 10) on my scale.  If you are looking for authentic ethnic food... check out Taste of Thai.  The service is outstanding and the food is exceptional in flavor. 

We could all use a hint of more time!

Copyright 2011 Hint of Thyme.  All rights reserved.

Art in a Glass - Bloody Mary's

What is not to like about Bloody Mary's?  It comes in many different forms and is essentially a meal in a glass.  With or without the vodka.. a Bloody Mary can be one of the tastiest treats if it's made correctly.

Everyone has their own way of concocting this tomato-based beverage.  There are also many drink "accessories" that can be included in the glass.  So what are some of your favorite Bloody Mary fixings?

In addition to having an assortment of fixings, the Bloody Mary is often served with a little friend - often referred to as a chaser or side car.  The beer chaser is an excellent pairing with spicy drinks. 

Speaking of spicy... let's talk about how I typically create this delicious beverage.

The way that I create a Bloody Mary is to start out with ice in each glass and have an additional glass for mixing.  Over the top of the ice, I will add celery salt, worcestershire sauce, a little pickle juice and for those that like it spicy.. hot sauce.  Then I will add a couple shots of premium vodka and the tomato juice.  Yes, the tomato juice does matter.  You want something that is already pre-mixed and it should be thicker than something like V8.  To mix throughly, transfer the drink from the full glass to an empty glass and repeat until mixed well.  Add a squeeze of lemon at the end.  The fixings will depend upon the person's preference. 

I have seen everything but the kitchen sink added to this drink.  Asparagus, string cheese, pickles, shrimp, celery stick, beef stick, green olives, brussel sprouts, pearl onions, mozzarella balls, black olives, green beans, banana peppers.  The list goes on.  Basically if it fits in the glass.. why not put it in there, right?

This beverage definitely gets my vote for "art in a glass".  Wouldn't you agree?

To read more about the history of Bloody Mary cocktails, visit Wikipedia. 

Copyright 2011 Hint of Thyme.  All rights reserved.

Flavors Define Our Seasons - Chili

Our food can often define our seasons. When you smell a certain smell.. it can revive memories. When you taste a certain taste.. it can bring a feeling of comfort and love. And for me.. a nice big bowl of chili pairs perfectly with the fall season. Chili in the food dictionary should be right between Mango Salsa and Cranberry Turkey.

As a new wife, I haven't had the opportunity to make chili for my groom very often - just a couple times before we were married. But with the help of my Mom's cooking tips and random strangers in the grocery store.. I'd like to think that I pulled it off rather nicely. :)

Chili is one of those dishes that can be made in many different ways. Some people prefer it really spicy and some people prefer it without spice. Some eat it with noodles and some do not. It can be smooth or it can have texture. Since my husband does not enjoy spicy food, I always plan my recipes with the intent of being able to add more spice to my portion later on.

Mara's Turkey Chili
- 1 lb of ground meat (I used a mixture of lean beef and turkey.. I like the flavor and it's less fat than ALL beef)
- 15 oz can of kidney beans (drained)
- 15 oz can of chili beans (spicy or not)
- 28 oz can of chopped Italian tomato (any kind will do though.. I was going for smaller bites of tomato)
- 12 oz of tomato soup (as recommended by the nice lady in Aisle 3)
- 1 medium size chopped sweet onion
- 1 green pepper chopped
- 2 tsp of ground cumin
- 2 tbsp of medium chili powder
- 2 tbsp of Smoked Paprika
- 2 tsp of ground cinnamon (Mom says it will give it that "hmm" factor)
- 2 tsp of Chipotle Chili powder (Optional)
- 1 tbsp of Penzey's Arizona Dreaming spice (Optional: I haven't tried it yet but, I heard it's great for spicing it up)
- 1 box of Small Elbow Pasta (or whatever you might have in the pantry)
- Toppings: Scallions, Chedder or Colby Shredded Cheese, Sour Cream

Start by browning the meat in a skillet. When finished.. combine all the ingredients (other than the pasta or toppings) in no particular order into a large pot. Bring to a low simmer, reduce heat to medium low and cover. Stir occasionally. Cook for 45 minutes. Serve over noodles with something to dip in it (Pillsbury Grand Biscuits).

Before simmering for 45 minutes

After simmering for 45 minutes

My portion with toppings and a biscuit!



We could all use a hint of more time!
Copyright 2011 A Hint of Thyme.  All rights reserved.