Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Serves: 2 - 3
Prep. Time: 30 mins Total Time: 6 hrs 20 mins
INGREDIENTS (marinade)
4 tablespoons orange juice
2 tablespoons apple cider vinegar
1 ½ tablespoons lime juice
3 cloves of garlic, minced
1½ tablespoons ancho chili powder or chipotle chili powder
2 teaspoons dried oregano leaves
2 teaspoons paprika
¼ teaspoons ground cinnamon
1 teaspoon salt
Freshly ground black pepper to taste
1 ½ pounds boneless skinless chicken thighs
INGREDIENTS (salsa)
5 champagne mangos - diced small
¼ cup packed cilantro - finely chopped
½ cup red onion - finely chopped
1 - 2 jalapeño - seeded and finally chopped
2 limes - juiced
Salt to taste
INGREDIENTS (assembly materials)
12 corn or flour tortillas
1 cup fresh cilantro - finely chopped
2 limes - cut into wedges
Crumbled Queso Fresco or Cotija
INSTRUCTIONS
1. For the marinade combine orange juice, lime juice, apple cider vinegar, garlic, chili powder, oregano, paprika, cinnamon, salt, and pepper. Place marinade into ziplock bag and add chicken thighs.
2. Refrigerate the chicken for at least 6 hours and up to overnight. Remove marinade from the refrigerator 1 hour before cooking.
3. For the mango salsa ensure mangos are properly rip and sweet. Remove mangos from their skin and dice into small cubes. Chop the red onion to a similar size as the mango. Add to a medium bowl.
4. Remove seeds from jalapeños, thinly slice and then chop the jalapeños. Roughly chop the cilantro. Add jalapeños and cilantro to the bowl.
5. Season the salsa by starting with the juice of one lime and add salt. Adjust flavors with additional lime and salt if needed.
6. Remove the chicken from the refrigerator 30 minutes prior to grilling. Preheat grill over medium-high heat. Oil the grill with canola oil or spray generously with cooking spray. Remove chicken with marinade and place on hot grill.
7. Cook for about 7 - 8 minutes on each side, flipping once (thickest part of the chicken thigh should register about 165 degrees).
8. Let chicken rest for 5 - 10 minutes before cutting to desired size. Add chicken, mango salsa, additional cilantro, a squeeze of a lime wedge to a tortilla.