Friday, January 26, 2018

Mango BBQ chicken slider sandwiches

In keeping with the Pirates of the Caribbean theme, here's a quick recipe for a "pick up and eat" sandwich.

Using cooked rotisserie chicken makes this recipe really quick to prepare.



1/2 red onion, finely chopped
4 garlic cloves, chopped
2 cups mango pieces, diced (fresh or frozen)
2 Tbl. of Joe and Son's Chipotle olive oil
8 oz. can of tomato sauce
1/3 cup brown sugar
    1 cup of Joe and Son's Mango Balsamic vinegar
    1 Tbl. chili paste (can be found in asian food aisle)
    1 whole skinless rotisserie chicken, shredded (approx. 2 cups)
    12 slices pineapple rings
    12 sliders mini buns  


Pour the Chipotle olive oil into a large skillet.  At medium high heat, toss in the red onion, garlic cloves, and mango. Saute until mango is slightly browned and onions are translucent, about 4-5 minutes.
 Add tomato sauce, brown sugar, Balsamic vinegar, chili paste (you can find this in the Asian food aisle in the grocery store), and salt and pepper.
Stir over low heat until the sauce begins to reduce and become thicker. 

Add the chicken to the balsamic mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.  

Build each sandwich by placing a pineapple ring on the bottom of each bun. Spoon 3-4 tablespoons of the chicken mixture on bottom half of each bun. Top with the top half of bun.



Pineapple Hummus

The people in Tampa and the surrounding areas are about to be invaded by marauding pirates this weekend. My suggestion to staying safe from the pillaging is to provide them with ample foods to keep them satisfied with full bellies.

We know the pirates  needed Vitamin C to ward off scurvy and Pineapple is a good source of this vitamin. So, this hummus recipe might be appreciated by these invaders.

It's a mixture of sweet and heat that I find really appealing.  Feel free to add a bit more Green Chili olive oil if you want more heat.

Pineapple Hummus

3-4 cloves garlic
1 teaspoon Joe and Son’s Green Chili Olive Oil
2 1/2 cups cooked chickpeas or 1 can eqivalent
2 tablespoons tahini
1 tablespoon Joe and Son’s Sicilian Lemon Balsamic Vinegar *
1 cup canned, drained crushed pineapple
salt and pepper, to taste

Rinse and drain the chickpeas.

Place the garlic and the Green Chili olive oil in a food processor and pulse until the garlic is a little minced.

Add in the drained chickpeas, tahini, Lemon Balsamic, crushed pineapple, a sprinkle of salt and pepper and blend until smooth.
 If the hummus is too thick, add a little more Balsamic vinegar to the mixture and blend until smooth.

Garnish with parsley, additional pineapple, toasted sesame seeds or paprika, if desired.

Serve with crackers. Makes about 2 cups.

Wednesday, January 3, 2018

Spanish Chicken Gumbo

Pretty much anywhere you're at this week, the weather is mighty cold and brutal.  When the temps drop like this my family appreciates a hot, hearty, filling soup.

Normally, I would have gone with a bean soup or a seafood gumbo, but after looking in the freezer and in the pantry, I realized I was missing some key ingredients for those choices.

But, I did have frozen okra, chicken and chorizo and this recipe called for those.  So........this is what we're having today, along with some crusty artisan bread.

I hope you enjoy it as much as we do.

Spanish Chicken Gumbo



8 oz Spanish chorizo, thinly sliced
6 to 8 boneless, skinless chicken thighs

12 oz. okra, sliced or 2 cups frozen cut okra

1 green bell pepper, chopped

2 cups chopped celery

1 medium onion, chopped

5 cloves garlic, minced

1/3 cup Joe and Son’s Chipotle Olive Oil

½ all-purpose flour

4 cups chicken broth...homemade or commercially prepared

1 8 oz can finely diced tomatoes, with juice

1 8 oz.can stewed tomatoes, with juice

Salt and pepper to taste

1 Tbsp smoked paprika

Chopped scallions for garnish


Cook the chorizo in a large stock pot over medium until it releases its fat. Transfer it to a bowl and set aside.

Add the okra, celery, bell pepper, onion and garlic to the pot and cook for about 10 minutes until onions become cloudy in color. Be careful not to overcook the okra. Remove from the pot and add to the chorizo in the bowl.

Add the Chipotle Olive Oil to the pot. Whisk in the flour and cook for about 5-7 minutes until the mixture thickens and the flour becomes golden in color.

Add the broth and whisk until smooth.

Add the tomatoes, the chorizo, vegetables, chicken pieces and the smoked paprika to the thick liquid and bring to a low boil. Cook over low heat, as in a simmer, for about 40-50 minutes.

Remove the chicken; cool slightly and shred. Return the shredded chicken to the pot. Taste for seasoning.

Stir and heat to serving temperature. Garnish with the scallions.

Serve over white rice.

Serves 6-8 persons.