Thursday, February 25, 2010

Rumbi's Mango Chicken Salad

1 head romaine lettuce, chopped
3 tomatoes, diced
1 mango diced
1 can mandarin oranges
1/2 C feta cheese
1 T sesame seeds
1 bag tortilla chips
2 chicken breasts (cooked and seasoned with lemon pepper and salt)

1/4 C Dijon Mustard
2 T lime juice
1 t chili powder
3/4 C Mayo
1/2 C white sugar
1/4 C soy sauce
1/2 C white vinegar
2 T minced garlic
2 T ginger powder

1. To make the dressing place all ingredients in a jar and shake.

2. When serving, set out all of the ingredients and let each person layer his or her own. Top with chips and dressing and serve immediately. Optional: Serve with rice.

Chicken Lettuce Wraps

1 cucumber,peel, core out seeds, and dice
2 chicken breasts, cooked cubed, seasoned with the lemon pepper
1/2 c. green onion, chopped
1 c. celery, diced
1/2 c. peanuts
1/2 c. mayo
1/2 c. Yoshida Sauce
2 t. ginger
1/4 t. red pepper
Iceberg or roumain Lettuce leaves.
Salt and pepper

Mix all ingredients together, season to desired taste. Place in lettuce cups and sprinkle with peanuts. Enjoy!

***I make a kids version on the side: cucumbers, chicken, celery, mixed with a little ranch. Serve in lettuce cups. Optional, sprinkle with peanuts.

Wednesday, February 24, 2010

Gecko Grill Shrimp Mango Quesadillas

***For those of you who are not lucky enough to live near Gecko Grill, this is a close second. This was just enough to feed my family of 5.

Ingredients1 pound raw shrimp, peeled, tails removed and chopped into 1/4″ pieces1 large, ripe mango, peeled and diced1 1/2 cups monterey jack cheese, grated6 10″ flour tortillas2 TBS honey3 TBS butter1 limeS & PSour cream
Directions: In large skillet, melt 1 TBS butter. Season shrimp with salt and pepper. Add to melted butter and cook until bright pink, 2-3 minutes. Remove from pan and drain any juices that were released. In same skillet, melt remaining 2 TBS butter and honey together, cook 2 minutes until thickened. Add shrimp back to pan, squeeze lime over shrimp, toss together and remove from heat.
In a clean preheated skillet, sprinkle one side of the tortilla with 1/4 cup cheese, 1/6 of mango chunks and 1/6 shrimp mixture. Fold over and cook until golden brown on both sides. Repeat with remaining ingredients. Cut into wedges and serve with additional lime wedges and sour cream.