Chapter two. Ahh, you know dinner was a lot of work when you have to break down the recipes into chapters. Next up: Mango Salsa, Guacamole, & Green Bean and Mushroom Casserole.
2 ripe mangos, diced
1 medium sized red onion, diced
1 jalapeno, minced (if you want it more on the mild side, remove the seeds before chopping)
3 cloves garlic, minced
1/2 bunch cilantro, chopped
zest and juice of 1 lime
Salt and pepper to taste.
Best made the day before you plan on serving it. Mix all of the ingredients in a bowl and throw a lid on it and put into the fridge. Mix it every few hours and check the seasoning. The flavors will really blend together well the longer it has to sit together. Add salt or pepper as needed until you think it tastes just right.
My sister-in-law loves avocados. As do I, so I always try to make some sort of avocado dip if they’re coming over. This would normally serve 5-6 people but with the two of us it probably knocks it down to 3 servings.
2 ripe avocados (press the skin with your thumb, if it’s a bit soft it’s ripe. If it’s hard it needs a couple days still.)
Zest and juice of 1 lime
1/2 small red onion, diced
Salt and pepper
Cut the avocados in half around the seed. Use the butt end of your chef’s knife and hit it into the seed. Twist the seed with the knife in it and pull it out. Easy way to seed an avocado! Carrying on…scoop the avocados into a bowl and mash them with the other ingredients. The lime will keep the avocados nice and green. Feel free to add your favorite hot sauce or spices into the guacamole as well.
Green Bean & Mushroom Casserole
Both Evan’s mom and my mom made lots of dinners with Campbell’s Cream of Mushroom Soup as well as the Golden Mushroom Soup. The first dinner Evan ever cooked for me was Mama’s Pork Chops and Noodles in Cream of Mushroom Soup. I have a feeling that our kids will be eating a lot of dinners made with this versatile ingredient.
6 cups green beans, cuts cut off.
3 cups assorted mushrooms, sliced
6 strips of bacon, sliced (it is Evan’s birthday, gotta show him how much I love him)
1 onion, diced
1/2 head garlic, minced
1 can Campbell’s Cream of Mushroom Soup
1/2 cup bread crumbs
Parmesan cheese, grated
1/2 can milk
Preheat your oven to 350F. In a bowl, mix the mushroom soup and the milk. If you would like to add any additional herbs or spices now would be a good time. In a large roasting pan mix all of the ingredients together, including the soup mix. Sprinkle the bread crumbs on top, then grate the Parmesan cheese on top of everything. Cover with tin foil and roast for about an hour. Take the tin foil off and roast until the top is golden brown.
If you have picky kids (or boyfriends) that don’t want to eat veggies will love this dish. The bacon will change their thoughts on veggies…but hey…at least they’ll eat the veggies right?
Stay tuned for Chapter 3: Red Velvet Cupcakes. I will try to get the post up quicker than this one for all you lovely folks out here 🙂