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Mango Salsa Recipe

Prep time: 10 minutes

For some variations to this recipe fold in a cup of either some finely diced cucumber, red bell pepper, or jicama. It’s also great with avocado!

It will be easier to dice a mango that is still a bit firm, ripe, but not soft.

Ingredients 1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cup) (See: How to Cut a Mango) 2 Tbsp finely chopped red onion 1/2 Jalapeño chile, minced (less or more to taste, make sure to actually taste the chile first, some of them can be quite hot!) 3 Tbsp fresh cilantro leaves, chopped 3 Tbsp fresh lime juice Salt and pepper to taste

Method

Put the dice mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice and add salt and pepper to taste. If the salsa is too acidic for you, sprinkle with a little sugar and/or stir in some diced avocado.

Serve with fish, steak, tacos, or tortilla chips!

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Fresh tomato salsa fresca

Mango Salsa with Red Bell Pepperfrom Kalyn’s Kitchen

“Hey dad, wanna come over for lunch? We’re making mushroom burgers.” Radio silence. That’s weird. Usually an invitation for free food and the company of his firstborn is met with gleeful enthusiasm. “Don’t worry, it’s a

So, this one was a big hit with my dad, and with my mom too, for that matter. The things that make it a step up from your typical retro mushroom burger are the dried mushroom powder mixed into the ground meat, intensifying the mushroom taste, and using shiitakes for the topping, which are highly flavorful mushrooms. You can easily skip the dried mushroom bit it you don’t have any on hand, and you can easily sub button mushrooms, or any other mushrooms, for the shiitakes if you want.

Grilled Beef and Mushroom Burger Recipe

Prep time: 15 minutes Cook time: 15 minutes Yield: Serves 3-4.

We call for fresh shiitake mushrooms, but only because they are so much more flavorful than regular button mushrooms. Feel free to use whatever mushroom you want, buttons, cremini, morels, etc. Although this recipe calls for using a grill, you can easily pan fry them on your stovetop. I would recommend using a large cast iron pan for pan frying.

Ingredients 1 pound ground beef A 1-ounce package of dried mushrooms (porcini, morels or other mushrooms) 2 teaspoons Worcestershire sauce 1/2 teaspoon kosher salt (add more if you like burgers a little saltier) 1/2 teaspoon freshly ground black pepper 1/2 pound fresh shiitake mushrooms (can substitute button or cremini), sliced 1 large onion, sliced thin (about 2 cups) 2 Tbsp olive oil Salt 4-6 slices of Swiss cheese Burger buns

Method

1 Process the dried mushrooms in a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), until ground into a powder. Remove any large mushroom pieces that didn’t grind down, a few small pieces will be fine.

2 In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined, a minute or two. Do not overwork the meat mixture or it will become tough and meatloaf-like. Shape the meat into 3-4 patties, using about a quarter to a third of a pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

3 Prepare your grill for high, direct heat. While the grill is heating up, heat a large sauté pan over high heat for 1 minute. Add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes. Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Turn off the heat and place in a bowl.

4 Grill the burgers to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

5 When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt. Paint the burger buns with a little olive oil and toast them on the griddle or grill grates. To assemble, put a burger on the bun and top with the sauteed onions and mushroom mixture.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

Links:
Shanghai Mushroom Burger- from Stephen Cooks
Gorgonzola Stuffed Burger with Wild Mushrooms- from Recipe Girl

Thumbprint cookies are one of those classic cookies that seem to make an appearance at any event regardless what the occasion is. I think it’s because they combine so many things people love: buttery cookies, nuts, and jam. How much more homemade can you get?

Feel free to get family and friends involved with this recipe and do it in an assembly line. It’s a great recipe that’s perfect for any party or get together as people can customize cookies with their favorite nuts and jams or jellies. Just turn up the music, get your hands a bit dirty, and have a baking party!

Thumbprint Cookies Recipe

Yield: Makes 2 dozen cookies.

Ingredients 1 cup of butter (2 sticks or 8 ounces), room temperature 1/2 cup of sugar 2 eggs, room temperature 1 teaspoon of vanilla extract Pinch of salt 2 cups of flour 1 cup of chopped nuts (optional) 3/4 cup of your favorite jam Parchment paper

Method

1 Cream the butter and sugar on high speed for about 3 minutes.

2 Separate the eggs. Add the yolks and vanilla extract to the butter mixture. If using nuts place the egg whites in a shallow dish on the side and whisk them until bubbly and frothy (the egg whites will be used to keep the nuts on the cookies).

3 Add the flour and salt. Mix until just combined. Place the dough in the fridge for 30 minutes and preheat the oven to 350F.

4 Roll the dough into balls about 1 inch in diameter. If using nuts, dip the balls into the egg whites then roll them into the nuts until covered. Place the balls on parchment lined cookie sheets.

5 Press down with your thumb to make a small well in the center of the cookie. Do not press too hard or the cookie will fall apart. Fill with 1/2 teaspoon of jam.

6 Bake for 12-15 minutes or until slightly firm. Allow to cool for a few minutes on the cookie sheet to firm up before moving them to a wire rack to finish cooling.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!