Spicy Mango Chicken

I have always been a fan of pairing sweet and heat. Most often, I like to do this by pairing fruit with something spicy. In this case, I have paired delicious, fresh mango with our Pastamore Fresh Jalapeño Oil. This recipe would also be great with pineapple, but the mangoes at the store were too good to pass up.

Ingredients:
1 lb - chicken breast, boneless and skinless
2 - mangoes
1.5 Tbsp - Pastamore Fresh Jalapeño Oil
1/2 - medium onion
1/2 tsp - salt
1/4 tsp - black pepper
1/2 tsp - garlic powder

Directions:
1. Preheat oven to 375ºF. While oven is heating, cut onion in half and remove skin. Thinly slice onion and spread onto the bottom of a lightly oiled baking dish. Remove skin from mangoes, and chop into bite-sized pieces.

2. Drizzle .5 Tbsp of Pastamore Fresh Jalapeño Oil onto the chicken breasts, and season evenly with the spices. Place on top of the onions in the dish. Add the mangoes to the dish and place into the oven.

3. Cook for 20-30 minutes or until the chicken reaches a temperature of 165ºF. Remove from the oven and allow to rest.

4. Serve the chicken with brown rice and a veggie of your choice. Finish off by topping the chicken with a drizzle of the remaining Pastamore Fresh Jalapeño Oil.

Pastamore Shrimp Cocktail

The shrimp were looking great at the store this week, and I thought it was time to write up a quick and easy appetizer. With just a little preparation, this shrimp cocktail can be ready for a midday snack or party appetizer. This recipe uses our Pastamore Fresh Jalapeño Oil for a little kick and our Pastamore Barrel-Aged Worcestershire Sauce for a great depth of flavor.

Ingredients;
2 - tomatoes
1 tsp - horseradish sauce
1 Tbsp - Pastamore Fresh Jalapeño Oil
1 tsp - Pastamore Barrel-Aged Worcestershire Sauce
Juice of 1/4 lime
1 lb - large shrimp
To taste - salt and black pepper

Directions:
1. Heat a medium pot on the stove over medium heat. Dice tomatoes into 1/4" cubes. Once the pan is hot, add half of the Pastamore Fresh Jalapeño Oil and tomatoes. Cook for 10 minutes.

2. Remove from the heat and add the horseradish sauce, Pastamore Barrel-Aged Worcestershire Sauce, remaining Pastamore Fresh Jalapeño Oil, and lime juice. Puree using a food processor or immersion blender.

3. Season to taste with salt and black pepper. Place into the refrigerator for at least 4 hours.

4. Clean and devein shrimp as needed.

5. Heat a medium pot of water on the stove over high heat. Once lightly boiling, add shrimp and cook until cooked throughout. Do not overcook as the shrimp will become stringy. Drain the shrimp using a colander and place into the refrigerator.

Spicy Bean and Kale Side

While kale may be super healthy for you, it can be hard to come up with tasty new ways to eat it. This recipe combines our Pastamore Fresh Jalapeño Oil with chili beans, corn, and tomatoes. This kale concoction pairs well with eggs, chicken, or pork. If the recipe looks too spicy the hot chili beans pinto beans can be substituted.

Ingredients:
4 cups - kale, chopped
1/2 Tbsp - olive oil
1/2 Tbsp - Pastamore Fresh Jalapeño Oil
1 15 oz can - spicy chili beans
1 15 oz can - corn
2 - medium tomates
1/4 tsp - garlic powder
To taste - salt and black pepper

Directions:
1. Drain chili beans and corn, and chop and rinse kale as needed.

2. Heat a large frying pan on the stove over medium heat. Add the 1/2 Tbsp of olive oil and allow to heat. Next, add the corn, tomatoes,  and beans. Add garlic powder and cook for 4-5 minutes.

3.  Add the Pastamore Fresh Jalapeño Oil and kale and cook until tender. Season to taste with salt and black pepper.