Jerk Chicken with Cilantro Mango Salsa

While on our honeymoon, our boat was re-routed after a hurricane hit St. Maarten and we ended up going to Jamaica for half a day. While there, we ate at a tasty little local place called the Pork Pit. They had some of the best tasting Jamaican Jerk Pork/Chicken that either of us ever tasted.

In attempts to re-created the tasty memory of what we shared together, and, to complete my goal of making 3 gluten free receipes this month, I made this yummy Jerk Chicken recipe last night. It has a nice blend of the spices/brown sugar and enough punch to satisfy Chas' desire for fire hot food. The mango salsa was a nice touch because, for wimps like me, it tamed down the hotness of the jerk spices.



Enjoy!

Recipe from www.glutenfreegirl.blogspot.com

JERK CHICKEN WITH CILANTRO MANGO SALSA (from Karen Robertson's always-great Cooking Gluten-free!, p. 59):


2 whole chicken breasts
1/ 2 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon ground cloves
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
2 teaspoons salt
1 teaspoon freshly ground pepper
2 teaspoons dried thyme
1/4 cup brown sugar, tightly packed


Combine all the spices. Coat the chicken breasts in the spices. Ideally, you should grill them. But since I don't have a barbeque, or a place to keep it, I sauteed them in the pan with good olive oil. Damned juicy. Especially good if you top it with the cilantro/mango salsa:


2 cups peeled, chopped mango
1/4 cup chopped red onion
2 tablespoons chopped cilantro
juice from 1 lime.


BLACK BEAN SALAD (ALSO FROM COOKING GLUTEN-FREE!, p. 130)


2 cans of black beans, drained and rinsed
4 scallions, finely chopped (those are green onions, in case you are confused)
1 cup red and green peppers, finely chopped
1 cup of corn kernels
4 tablespoons of finely chopped cilantro
2 jalapeno peppers, finely minced
juice of 2 limes
2 avocadoes, chopped
Mix it all together. Salt and pepper to taste. That's it.


Note: I ended up mixing both the ingredients from the black bean salad and the mango salsa together, and it wad delicious! I also used a vegetable mix since I didn't have just corn, and I think it still worked just fine.

Quinoa, mango, and black bean salad

This was the perfect combination of tangy and sweet, along with the texture of the quinoa. I decided to try it after thinking all day about what to make for dinner, and this ended up being a perfect side dish. Plus, I love mangos!

* 1/2 cup quinoa
* 1 cup water
* 1/4 cup orange juice
* 1/4 cup chopped fresh cilantro
* 2 tablespoons rice vinegar
* 2 teaspoons toasted sesame oil
* 1 teaspoon minced fresh ginger
* 1/8 teaspoon salt
* Pinch of cayenne pepper
* 1 small mango, diced
* 1 small red bell pepper, diced
* 1 cup canned black beans, rinsed
* 2 scallions, thinly sliced

1. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
2. Meanwhile, whisk orange juice, cilantro, vinegar, oil, ginger, salt and cayenne in a medium bowl. Add mango, bell pepper, beans and scallions; toss to coat.
3. When the quinoa is finished cooking, add to the mango mixture and toss to combine.

Spinach Salad with Grilled Pork Tenderloin and Nectarines

(photo courtesy of Oxmoor House)

Feast your eyes on the easiest, tastiest salad ever! :o) This salad has become a favorite of mine this summer as it is super easy to make, tastes delicious, and almost has zero clean-up. I got it from CookingLight.com (don't I always post their recipes?)

One thing on the nutritional value. I make this salad as my main course and I'm a big eater so I eat more than their serving size for the nutritional info and if you have a healthy appetite like me and want to feel satisfied, yours will be more than the 169 calories too. Because, I mean really, I want more than 2oz of pork in my meal!

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Prep Time: 16 minutes

Cook Time: 10 minutes

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Yield: 6 servings (serving size: 1 2/3 cups spinach salad, 1/2 nectarine, about 2 ounces pork, and 2 teaspoons cheese)
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Ingredients
1 (1-pound) peppercorn-flavored pork tenderloin, trimmed
3 nectarines, halved
Cooking spray
2 (6-ounce) packages fresh baby spinach
1/4 cup light balsamic vinaigrette (I use a white balsamic and LOVE it)
1/4 cup (1 ounce) crumbled feta cheese
Freshly ground black pepper (optional)

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Preparation
1. Prepare grill.

2. Cut pork horizontally through center of meat, cutting to, but not through, other side using a sharp knife; open flat as you would a book. Place pork and nectarine halves, cut sides down, on grill rack coated with cooking spray. Grill pork 5 minutes on each side or until a thermometer registers 160°. Grill nectarine halves 4 to 5 minutes on each side or until thoroughly heated. Remove pork and nectarine halves from grill. Let pork rest 10 minutes.

3. Peel off nectarine skin (it will come off easily after being cooked). Cut nectarine halves into slices. Thinly slice pork. Combine spinach and vinaigrette in a large bowl; toss gently to coat.

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4. Divide spinach mixture evenly on each plate. Top each serving evenly with nectarine slices and pork slices. Sprinkle with cheese. Sprinkle evenly with pepper, if desired.
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Nutritional Information
Calories: 169 (31% from fat)
Fat: 6g (sat 2g,mono 1.5g,poly 0.9g)
Protein: 16g
Carbohydrate: 15.8g
Fiber: 3.9g
Cholesterol: 41mg
Iron: 2.9mg
Sodium: 766mg
Calcium: 86mg

Carrot-Ginger Soup

This is one of my favorite Fall soups & serves great as a first course or even as a main dish (it's much more filling than you anticipate). This also freezes well, so make a big batch & freeze the rest in mason jars. Of course, like all my best recipes, this one comes from my mom...

Ingredients

• 1 large onion (I prefer sweet onions)
• 3 cloves garlic
• 1/4 c chopped ginger root
• 3/4 c butter
• 7 c chicken broth
• 1 c dry white wine (such as a Sauvignon Blanc)
• 1 1/2 lbs carrots
• 1/2 of a lemon, juiced
• Salt & Pepper

Preparation

• Peel & cut carrots into 1/2 inch pieces...set aside
• Mince in a food processor: onion, garlic & ginger root
• Melt butter in a large pot, add onion, garlic, ginger & saute ~15 min
• Add chicken broth, wine & carrot pieces
• Heat to boil
• Reduce to simmer & simmer uncovered ~45 min
• Cover & simmer another 45 min
• Puree in blender until smooth (do this in small batches & keep top exposed to release steam)
• Season w/ lemon juice, salt & pepper

Tonight, I served the soup with a modified version of the Cooking Light Spinach & Pear Salad (link). The dressing is delicious! In addition to the pear & red onion, I add dried cranberries, feta cheese, candied almonds & grilled chicken to this sweet spinach salad. Enjoy!