The Champagne (Ataulfo) Mango

I was strolling through the market and was pleasantly surprised to see a HUGE Champagne Mango display. I was even more excited to see that they were fifty cents each!! Boy oh boy, was I thrown into a tizzy thinking of the many ways I planned to enjoy these delicious little golden babies. I knew that as soon as I arrived home, I'd eat one standing over the kitchen sink, allowing the juices to run down my chin and wrists, while thinking about other ways to indulge myself with my mango harvest. I've been a lover of the mango for as long as I can remember and always manage to overdo it to the point of swearing them off--yeah right!!

While cleaning my face and arms, I decided to make my old standard for dinner, Mango and Black Bean Salsa. It's probably one of the simplest, tastiest, quickest recipes in my arsenal.
Mango and Black Bean Salsa

2 Champagne Mangoes, diced
1/3 Red Pepper, diced
1/3 Small Red Onion, diced
1 Jalapeno Pepper, diced
1 can Black Beans, rinsed
Handful of Cilantro
Juice of 1 Lime
Splash of Grapeseed Oil, or oil of your choice (optional)

Combine all ingredients. Allow to flavors to blend. Serve at room temp or chilled. This is an extremely versatile recipe, you can tweak it to your liking. I've added cucumber, tomatoes, whole kernel corn...you get the drift. This would be a perfect side for your Memorial Day gathering. Go ahead--give it a shot.
I didn't really feel like cooking anything elaborate, so I sauteed some chicken breasts, jerk style and enjoyed a fantastically light meal balanced with a glass of St. Urbans-Hof Riesling (okay two glasses). The Riesling was a gift from my dear BBFF (boy best friend forever), who I'm paying quiet tribute to this week...so CHEERS to you Chuck!!!

Sheila Denise

Crabcakes!!

I simply see no reason to limit myself to celebrating on just the actual date of my birth, so I celebrate from August 1 through Labor Day. Needless to say, the celebrating has completely interfered with my blogging ability. Having fallen off the blogging wagon, I'm attempting to redeem myself after being MIA for weeks. I've been caught up in the excitement of summer/my birthday. So here I am, on the last day of a five day hiatus from work and thought I'd clear a few photos from my camera.

At some point during August, I did manage to cook a meal or two and I actually have proof and thought I'd share a few photos with you.

I had a container of Phillips Seafood Lump Crab meat and decided to make crab cakes. I used this recipe from their website and I must say, they were just what I wanted. Crab cakes with minimal filler--what more could I ask for??

Here they are ready for an hour of refrigeration. I didn't want to take any chances with them falling apart.
In their olive oil and butter bath:
They didn't fall apart during the "flip" episode:
Out of the tub, drained and ready to eat:
On a comfy bed of black bean and mango salsa (with red onion, jalapeno, avocado and lime juice):
This was truly one of many high moments of August.

Sheila Denise

Spring & Summer Equals Salsa!!!

Salsa is one of my favorite sides during the warmer months. It's extremely easy to make and you can use practically anything to make it. From the typical tomato-based, to fruit-based, to corn-based, salsa can be the perfect addition to most of your meals. I officially moved into salsa mode a couple of weeks back when I discovered and made a strawberry salsa. I've been craving salsa since that very day.

After a day of kinda sorta Spring cleaning, it occurred to me around 6PM that I had skipped lunch after having an apple for breakfast and I was a little hungry. I had to make something light and quick, so I decided on shrimp and scallops with mango and black bean salsa. One skillet and one bowl, what could be better?? My impromptu meal was delish.

Mango & Black Bean Salsa
1 mango, diced
1 can black beans, rinsed
1/4 small red onion, diced
1/2 jalapeno pepper, diced
handful of cilantro, chopped
juice of 1/2 a lime
sea salt, optional

Toss all ingredients together. Let sit at room temperature for about 10 minutes to allow flavors to blend.

This is delicious room temperature or cold and pairs well with seafood, chicken and pork.

Sheila Denise

Shrimp with Mango and Black Bean Salsa Summer 08

I was clearing off a few media cards tonight and found some photos of two of my favorite things--shrimp and mango & black bean salsa. This was my default meal most of the warm months last year. I was a constant fixture at Costco, during their Seafood Road Shows. I have become addicted to their colossal shrimp and their HUGE scallops. Enough of my rambling...I have magazines to peruse.


Sheila Denise