Summer Treat

Going to a Block Party BBQ this weekend and I am going to make Mango Peach Salsa... super excited cause I haven't made it or had it in a while. YUMM!!!

Figured I would share the recipe on here. It is really quite tasty! :)

Mango and Peach Salsa

Prep Time 15 Minutes

Ingredients

* 3 whole Ripe Mango
* 5 whole Medium Sized Peaches
* 3/4 cup Diced Red Onion (chopped small)
* 3 Tablespoon Minced Cilantro
* 2 Limes (for juice)
* 2 Jalapenos (seeded & diced)
* Salt to taste

Preparation Instructions

1. Slice mangos around the pit. Be sure to avoid getting too close to the pit because the flesh around the pit is stringy. Peel the skin, dice into 1/2 inch pieces and add to a medium bowl.
2. Slice the peaches around the pit, peel, dice and add to the bowl.
3. Add the red onion, jalepeno and cilantro. Squeeze in the lime juice. Add a dash of salt and mix gently.

Serve immediately or refrigerate no more than a couple of hours.

Recipe of the Day

Balsamic Chicken
w/ Baby Red Potatoes & Veggie of Choice

Chicken (Tender, Breast or Thin Sliced)
1 LG Garlic Clove (Pressed)- add more if you love garlic
2 Sm Garlic Cloves (finely chopped)
Pinch of Ginger
Fresh Rosemary (to taste)
Salt & Pepper (to taste)
Balsamic Vinegar

Place chicken in a shallow dish or large zip-lock bag. Add the Pressed Garlic, Pinch of Ginger, Rosemary and S&P and then add balsamic vinegar to just cover the chicken. Let it marinate for up to 30 minutes (or more).

Cut baby red potatoes in half. Place in a pot to boil. Add two cloves of garlic finely chopped to the water. Add fresh rosemary to the water. Put over medium heat and bring to a boil. Boil until potatoes are soft and then drain. Add one Tablespoon of Smart Balance Butter to the potatoes. Salt & Pepper to Taste.

Blanch or steam your veggie of choice as the second side dish.

Remove chicken from marinate and cook on the grill (or Foreman Grill) until done.

*As an alternative to the potato & veggie, you can also serve this chicken over your favorite salad.