OVERNIGHT MANGO OATMEAL

Overnight oatmeal has been "all the rage" lately as I've seen blog posts and pins on Pinterest featuring this easy, healthy and delicious looking breakfast idea.  It has definitely caught my attention on multiple occasions; but nothing has inspired me to actually try it until I saw the post here from Kiersten at The Type A Housewife and the arrival of the case of mangoes that I recently won.

I threw it together after dinner and was so excited to give it a try in the morning.   It did not disappoint.   I used rolled oats, unsweetened shredded coconut, unsweetened almond milk, sucanat as the sweetener and one of those amazing mangoes.  I may not do anything else with the mangoes after trying this.  It was, by far, the best breakfast that I've had in a long time.  Deliciously filling, it kept my hunger at bay until I was able to have a late lunch.  I loved not having to turn on the stove for this meal.  It was absolutely fantastic.  The fact that I was able to throw it together easily at night and have it the next morning made it even better.

This would definitely be delicious made with a variety of other different fruits.  I encourage you to give this a try as soon as possible.  For the complete recipe that I used, go visit Kiersten here at The Type A Housewife.  While you are there, take some time to look around.  Her blog is beautifully written and the food that she shares there will undoubtedly make you hungry.

Happy Wednesday!
Candace

MANGOMANIAC

So the mangoes showed up as promised...

 

Aren't they gorgeous?

 

While I have wonderful things to try with them,

they just begged to be sampled.

as.is.

After the first one, I had to try a second one.
Just to be sure, ya know?

  

The verdict is in....

They are ah-mazing!

 Thank you, Whole Foods....
Thank you, Susan...
and last but definitely not least....
Thank you, Mary!

Panko Crusted Chicken with Spicy Mango Sauce

I honestly thought that I had shared this recipe with you before now; but, when I did a search here on the blog to find the recipe so that I could make it for dinner tonight, I found that I had not shared it yet.  I did, however, tease you with it here last year.

This recipe is courtesy of Chef Son-in-Law.   He prepared it one night when the kids came down to visit us in Louisiana.  It seemed like he just went into the kitchen and through some stuff together and came up with this amazing marinade for the chicken and the sauce for the top.   He couldn't leave without writing it down and sharing it with all of us.   David and I have made it several times since then and my stepson and his wife have made it several times, as well.   The sweet daughter-in-law said that this is her favorite meal.  I agree.

The marinade makes enough to coat, at least, 6 chicken breasts.   If you don't buy thin cut chicken breasts, butterfly them or pound them until they are thin.  You will want plenty of surface area for the marinade and the crispy panko coating.

Chicken Marinade

1 cup Sake

1 tsp. Ginger

1 Tbsp. Dried Mustard

¼ cup Marukan Rice Wine Vinegar

½ cup Crushed Pineapple (fresh, if possible)

1 Tbsp. Dale’s Seasoning

Mix all of the ingredients together and pour over chicken breasts to coat thoroughly.  Refrigerate for at least an hour. The longer that you let it marinate, the better it tastes, in my opinion.

Since moving from Louisiana, Dale's Seasoning is not something that I can readily find on my supermarket shelves.  Moore's Marinade is an okay substitute for Dale's, if you can find it.  This time we had an open bottle of Stubb's Texas Teriyaki Marinade in the fridge so I used that.  If none of those are available, I would substitute another teriyaki sauce of your choosing.

While the chicken is marinating, it is time to make the sauce....

Mango Sauce

2 Mangoes

 ½ cup Crushed Fresh Pineapple

1 tsp. Ginger

1 tsp. Dry Mustard

3 Tbsp. Sweet Red Chili Sauce

2 Tbsp. Brown Sugar

½ cup Quartered Cherry Tomatoes

 1 cup Sake

Splash of Rice Wine Vinegar

Sriracha, to taste 

Mix all of the above ingredients in a saucepan over medium heat.  Bring to a simmer and reduce heat to low.  Reduce to thicken, stirring frequently.

Served with Forbidden Rice Salad or just simply grilled baby bok choy as we did tonight, this recipe is light, healthy and delicious!

Thanks so much for stopping by!

This recipe is being shared here for

Southern Sundays at Slice of Southern.

MANGOMANIA!

Mangos

i. love. them.

It's a very good thing that I do since I just won a whole case of them.  Yes, a WHOLE CASE.    A huge thank you goes out to my sweet friend, Mary, who blogs over at Food Floozie for hosting such a wonderful giveaway and another huge thank you goes out to Whole Foods and their representative, Susan,  for their generosity in providing such a fantastic prize.  

It seems that "mangomania" has hit blogging world as I have been seeing a whole bunch of mango recipes being shared lately.    If I hadn't already had a bunch of ideas of what to do with them, the blogging world and Pinterest would not have let me down.   Stay tuned!

Enjoy your week!

Roasted Sweet Potato Salad

I've told you about these once before here; but it bears repeating...

This roasted potato salad is ridiculously good.

The smoked paprika, roasted cumin, a dusting of coarse sea salt and additional cloves of minced garlic made this extra special.   Lightly spraying the potatoes with olive oil spray instead of coating the potatoes in oil made it a little lighter in calories.  And you can't go wrong with throwing in extra cilantro, right?  I literally crave this stuff particularly when Winter just won't seem to go away.  It's a beautiful taste of summer, in my opinion.

The posting may have become sporadic, at best, around here; but the cooking of good food and the photographing of it all has not stopped.  The posts are just piling up in the event that life slows down enough for me to finish the posts and actually publish them. 

Someday....