Tag: mango

Chili Sauce for Chicken Fingers

I admit, not every meal I cook is from scratch. I’d say maybe 99% of them are home-cooked. But for that other 1% I’m a sucker for something pre-cooked, and often it’s pre-cooked chicken fingers (I use Tyson’s Crispy Chicken Strips, actually). I can’t help it. I like them. To make myself feel better about eating them I make my own sauce for dipping. This chili sauce is easy to make, which fits in well with the I-don’t-have-time-to-cook-dinner theme, and it goes great with chicken fingers.

Chili Sauce for Chicken Fingers

One Great Dipping Sauce

A little sweetness and a little fruitiness. Chili Sauce for chicken fingers is also perfect for dipping nuggets. Oh, that reminds me, check out my homemade chicken nuggets! It’s also fantastic for shrimp, boiled or deep fried. You can use thawed frozen mango and canned pineapple instead of fresh. That way you can make this sauce any time of the year.

These little sauce dipping cups are great for serving this sauce. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

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Also try my copycat of Chick-fil-A’s chicken finger dipping sauce or my firecracker dipping sauce.

This recipe is based on a recipe from Ask Chef Dennis.

Chili Sauce for Chicken Fingers

Chili Sauce for Chicken Fingers

Based on a recipe from Ask Chef Dennis
This chili sauce is easy to make, which fits in well with the I-don’t-have-time-to-cook-dinner theme, and it goes great with chicken fingers.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Servings 2 cups
Calories 308 kcal

Equipment

Ingredients
  

Instructions
 

  • Place all ingredients into a blender or food processor and blend until smooth.
  • Serve cold or at room temperature.

Notes

Also great on wings!

Nutrition

Calories: 308kcalCarbohydrates: 75gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 1276mgPotassium: 114mgFiber: 2gSugar: 71gVitamin A: 470IUVitamin C: 35mgCalcium: 10mgIron: 1mg
Keyword chicken fingers, dipping sauce
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Mango-Basil Dipping Sauce

I love using cocktail sauce for dipping boiled or grilled shrimp. When I don’t make my own I grab a bottle or two of cocktail sauce at the store. But there are times when you want something different. A different flavor than cocktail sauce, something fruity. Something without horseradish.

Mango-Basil Dipping Sauce

Bring On The Shrimp

This mango-basil dipping sauce is different. It has a fantastic tropical flavor, making it perfect for shrimp.

You can make other variations of this great mango-basil dipping sauce simply by substituting other fruits for the mango, such as papaya or pineapple. If you want a little kick to your sauce, add a bit of hot sauce (preferably something fruity, like a habanero sauce) or even some red pepper flakes. You can use different flavored hot sauces too, to come up with totally new versions of this dipping sauce. Cholula, one of my favorite hot sauces, makes this 5-pack that has all sorts of different flavored sauces.

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These little sauce dipping cups are great for serving this sauce. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

Sale
Artcome 14 Pack Stainless Steel Condiment Sauce...
Artcome 14 Pack Stainless Steel Condiment Sauce…
  • Durable 2.5 oz capacity stainless steel sauce cups…
  • Height: 1.8 inches, Diameter (mouth): 2.4 inches…
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For the shrimp, I made a batch of copycat Bubba Gump shrimp on my Char-Broil Big Easy.

Also try my Delta Dippin’ sauce. It’s mighty yummy too!

Mango-Basil Dipping Sauce

Mango-Basil Dipping Sauce

This mango-basil dipping sauce is different. It has a fantastic tropical flavor, making it perfect for shrimp.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Servings 1 cup
Calories 267 kcal

Equipment

Ingredients
  

Instructions
 

  • Place all ingredients in a blender and puree until smooth.

Notes

Stir before serving.

Nutrition

Calories: 267kcalCarbohydrates: 68gProtein: 4gFat: 2gSaturated Fat: 1gSodium: 1169mgPotassium: 799mgFiber: 9gSugar: 58gVitamin A: 4499IUVitamin C: 179mgCalcium: 83mgIron: 2mg
Keyword dipping sauce, fruity, herbs
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Pineapple Mango Daikon Salad

Chilled fresh pineapple topped with a mix of sweet (mango and honey) and heat (jalapeno and a little bite from the daikon radish and cilantro). This pineapple mango daikon salad is an excellent salad for a hot summer day. You can serve it with the pineapple chopped up, or use halved pineapple as a bowl as I did.

Pineapple Mango Daikon Salad

Pineapple Made Easy

Can’t find daikon? You can make this pineapple mango daikon salad with jicama instead.

To make the pineapple halve I started with a fresh, perfectly ripe pineapple. I use a pineapple corer to remove the core. I found a great inexpensive corer over on Amazon. Then I cut off the rind and cut the pineapple in halves. It’s a quick way to make a ‘bowl’ for this or any fresh fruit-based salad.

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Also try my wild rice and pineapple salad.

Pineapple Mango Daikon Salad

Pineapple Mango Daikon Salad

Based on a recipe from Sunny Anderson
This pineapple mango daikon salad is an excellent salad for a hot summer day. You can serve it with the pineapple chopped up, or use halved pineapple as a bowl as I did.
4 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad
Cuisine American
Servings 6
Calories 154 kcal

Equipment

Ingredients
  

  • 1 lime zested and juiced
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 jalapeno seeded and finely diced
  • kosher salt
  • freshly ground black pepper
  • 2 mangos peeled and chopped
  • 1 large daikon radish peeled and grated
  • 1 bunch cilantro chopped
  • 1 pineapple peeled, cored, halved, each half then cut into 3 equal rounds (like little ‘boats’). Note: Wait until the above ingredients have chilled 30 minutes before cutting the pineapple.

Instructions
 

  • Whisk together the lime juice and zest, vinegar, honey, jalapeno, and salt and pepper to taste in a large bowl.
  • Add in the chopped mango, daikon and cilantro.
  • Stir and refrigerate for 30 minutes.
  • To serve, spoon mango mixture into the pineapple boats.

Notes

Best served immediately.

Nutrition

Calories: 154kcalCarbohydrates: 40gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 16mgPotassium: 441mgFiber: 5gSugar: 32gVitamin A: 955IUVitamin C: 116mgCalcium: 48mgIron: 1mg
Keyword pineapple, salad
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Avocado with Crab-Mango Salad

This avocado with crab-mango salad is a great dish as an appetizer or a side salad. It’s light and refreshing and darned tasty to boot! This is the perfect salad for a warm summer brunch, combining crunchy and creamy textures into each and every bite. And of course there’s decadent crab throughout.

You can ‘play’ with this recipe a bit. Depending on what’s fresh where you are at the time. You don’t have to use mango, for example. Pineapple is fine. Or even a good ripe papaya. But you can’t skimp on the crab meat. The good stuff is a must here. And not the imitation thing.

Avocado with Crab-Mango Salad

One Fantastic Salad

Use a good quality lump crab. Pick over it first to make sure there aren’t any shell pieces. You don’t want that in your avocado with crab-mango salad!

I made these by using a cookie cutter to form them. I ‘stuff’ the ingredients inside the cutter, adding the avocado first. I don’t cram the ingredients in. Just add them and lightly compress them a bit. I don’t want them to spew out when I remove the cookie cutter. I want them the cutter to lift off easily and cleanly. I found that as I lift the cutter up, it helps to keep a finger or two on top of the salad to kind of hold it down. And hey, if a piece of onion or avocado or whatever drops out, it’s not the end of the world!

You can also just use an avocado half as your ‘bowl’ for this salad. Just remove the pit first. Scoop out most of the flesh to use in your salad. Then, just add the finished salad in and boom! Instant salad bowl! Oh and use pretty avocados. You don’t want your pretty salad in a brown avocado bowl!

Use a good, sharp peeler when you go to peel your mango. It makes a world of difference!

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Also try my avocado wraps with spicy mayonnaise and my ham salad filled avocados.

Avocado with Crab-Mango Salad

Avocado with Crab-Mango Salad

Based on a recipe from Daisy Martinez
This avocado with crab-mango salad is a great dish as an appetizer or a side salad. It’s light and refreshing and darned tasty to boot! 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish or Appetizer
Cuisine American
Servings 4
Calories 325 kcal

Equipment

Ingredients
  

  • 1 lime zested and halved
  • 2 tablespoons olive oil
  • 2 tablespoons cilantro chopped
  • ½ mango peeled and diced
  • ⅓ cup red bell pepper diced
  • ⅓ cup red onion diced
  • ½ jalapeno diced
  • ½ pound crabmeat jumbo lump
  • 3 avocados cut into 1/4″ bites

Instructions
 

  • Squeeze half a lime into a bowl. Add the oil and cilantro and mix well.
  • Add the lime zest, mango, bell pepper, onion and jalapeno and mix well.
  • Add the crab and mix gently.
  • Drizzle the remaining lime juice over the avocado.
  • Place 1/4th of the avocado in the bottom of a large round cookie cutter or metal ring. Tamp down slightly with the bottom of a spoon.
  • Add in 1/4th of the crab salad and tamp down. Slowly remove the cookie cutter. I put a spoon on top of the salad mixture to hold it down while removing the cookie cutter.
  • Repeat with remaining avocado and crab salad.

Notes

This salad is best when served immediately after preparing.

Nutrition

Calories: 325kcalCarbohydrates: 21gProtein: 14gFat: 23gSaturated Fat: 3gCholesterol: 24mgSodium: 549mgPotassium: 960mgFiber: 12gSugar: 6gVitamin A: 959IUVitamin C: 52mgCalcium: 59mgIron: 1mg
Keyword avocado, crab, salad
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