Ellie Krieger’s Chicken with Mango Barbeque Sauce: A Taste of Spring

This week’s selection from Ellie Krieger’s inspiring collection was my personal choice, and it was a decision driven by pure seasonal bliss! It didn’t take long for me to settle on her Chicken with Mango Barbeque Sauce. If you find yourself anywhere in the warmer climates these days, you’re likely experiencing that undeniable “spring fever” just like I am. This time of year ignites a deep desire to be outdoors, soaking in the sunshine, and even more so, it sparks my passion for outdoor cooking. I immediately envisioned this vibrant chicken dish, grilled to perfection and served elegantly over a crisp, fresh salad. And that’s precisely what I brought to life in my backyard kitchen.

Ellie Krieger is renowned for her approach to healthy, yet incredibly flavorful, cooking, and this recipe is a prime example. It perfectly captures the essence of light, fresh ingredients while delivering a punch of deliciousness. The idea of a homemade barbeque sauce featuring mango truly intrigued me, promising a departure from traditional smoky flavors often associated with BBQ, and indeed, it delivered an unexpected and delightful twist.

Unpacking the Flavors of the Mango Barbeque Sauce

The “barbeque” moniker for this sauce might be a tad misleading for those expecting a traditional, heavy, smoke-infused flavor profile. Initially, it wasn’t what I had anticipated at all, but in the best possible way. This sauce is a vibrant, fresh, and complex concoction built upon a purée of sautéed red pepper, sweet onion, aromatic spices, and rich tomato sauce, beautifully balanced with the tropical sweetness of mangos and the subtle heat of jalapeños. It certainly does not lack in flavor; in fact, it bursts with layers of taste that are both comforting and exhilarating.

I found the sauce to be truly wonderful – a delightful balance of sweet, savory, and spicy. The red peppers contribute a lovely fresh sweetness and vibrant color, while the mangos add a juicy, tropical dimension that brightens the entire palate. The jalapeños provide a fantastic, gentle kick, elevating the sauce without overpowering the other delicate flavors. The allspice adds a warm, subtle complexity that makes it stand out. Beyond chicken, I could easily imagine this versatile sauce pairing magnificently with various seafoods like grilled shrimp or pan-seared mahi-mahi, or even as a unique topping for pork tenderloin. Its refreshing profile makes it ideal for spring and summer meals, offering a lighter alternative to heavier, molasses-based BBQ sauces.

Serving Suggestions: A Complete Meal

For serving, I artfully sliced the grilled chicken breasts and arranged them over a generous, vibrant tossed salad. My salad base consisted of crisp romaine lettuce, sweet grape tomatoes, thinly sliced red onion for a gentle bite, and an extra sprinkle of diced red pepper to complement the sauce. To tie everything together, I tossed the salad in a homemade smoky vinaigrette, which added an extra layer of depth and savory notes, creating a beautiful harmony with the sweet and spicy chicken. The dish was then generously topped with the succulent grilled chicken and an additional drizzle of the luscious Mango Barbeque Sauce, allowing its flavors to permeate every bite.

A practical tip for home cooks: I found myself with a significant amount of this delicious sauce left over. Rather than letting it go to waste, I portioned it and decided to freeze it, ensuring that I can enjoy this fantastic flavor combination another time without having to start from scratch. It’s an excellent way to prepare ahead and have a quick, flavorful meal component ready when inspiration strikes. Truly, another fantastic and inspiring recipe from Ellie Krieger!

Ina Garten’s Tomato and Goat Cheese Tarts: A Savory Masterpiece

Next on our culinary journey was a truly elegant and flavorful dish from Barefoot Contessa herself, Ina Garten: her famous Tomato and Goat Cheese Tart. This exquisite recipe was thoughtfully chosen by the sweet Anne Strawberry from the Barefoot Bloggers group. My excitement for this dish was palpable, as I simply cannot get enough of these types of savory tarts. The combination of ripe, juicy tomatoes and creamy, tangy goat cheese is already a match made in heaven for my palate. Throw in some beautifully caramelized onions, and for me, it transcends into pure perfection. This is undoubtedly “good stuff” in the truest sense of the word, promising a sophisticated yet comforting experience.

A Twist on Tradition: Homemade Pizza Dough for Tarts

Confession time: I don’t normally cook with puff pastry. While I absolutely adore eating it – its flaky, buttery layers are irresistible – the process of cooking with it always makes me a little nervous. It’s just so delicate, and truthfully, I don’t always do well with delicate ingredients that require such tender handling. This time, I decided to bravely forge my own path and create a personalized version of these tarts, utilizing a fantastic whole wheat pizza dough recipe I discovered on Two Peas in Their Pod.

I had been wanting to delve into making my own pizza dough from scratch for a while, and I can tell you now, I am so incredibly glad I finally did! This whole wheat dough provided a sturdy yet tender base for the tarts, adding a rustic charm and a healthier twist. The resulting tarts were absolutely phenomenal, served as delightful personal pizzas. They make for an excellent light lunch or appetizer, especially when paired with a small, crisp green salad. The homemade dough also offered a wonderful chewiness that contrasted beautifully with the soft fillings, making each bite incredibly satisfying.

The Magic of My “Miracle Basil”

A heartfelt thank you goes out to Anne for selecting this absolutely fabulous recipe. I promise, I will eventually conquer my fear of puff pastry and try the original version soon! However, I must share a special joy from this cooking adventure: I was incredibly excited to discover some thriving, beautiful basil in my garden. I affectionately call this my “miracle basil” because it miraculously survived our winter freezes this year, a feat I honestly didn’t expect. I recently gave it a good trim, and it has sprung back with astonishing vigor and beauty! The aroma alone is intoxicating, and I cannot wait to start making batches of fresh, homemade pesto again with this resilient herb.

Tomato and Goat Cheese Tarts
Recipe by Ina Garten, Barefoot Contessa, Back to Basics

This recipe from Ina Garten, a true queen of elegant simplicity, is a timeless classic that showcases the beauty of fresh ingredients.

Ingredients:

• 1 package (17.3 ounces/2 sheets) puff pastry, defrosted (or homemade whole wheat pizza dough, as I used)
• Good quality olive oil
• 4 cups thinly sliced yellow onions (equivalent to about 2 large onions)
• 3 large garlic cloves, cut into thin slivers
• Kosher salt and freshly ground black pepper, to taste
• 3 tablespoons dry white wine
• 2 teaspoons minced fresh thyme leaves
• 4 tablespoons freshly grated Parmesan cheese, plus an additional 2 ounces shaved with a vegetable peeler
• 4 ounces garlic-and-herb goat cheese (Montrachet is highly recommended for its creamy texture and tangy flavor)
• 1 large ripe tomato, cut into 4 (1/4-inch-thick) slices
• 3 tablespoons julienned fresh basil leaves, for garnish and flavor

Instructions:

1. If using puff pastry: Unfold one sheet of puff pastry onto a lightly floured surface and gently roll it out to an 11 by 11-inch square. Using a 6-inch wide saucer or a similar round object as a guide, carefully cut out 2 perfect circles from the pastry sheet, discarding any scraps. Repeat this process with the second pastry sheet to yield a total of 4 circles. Place the pastry circles onto two sheet pans lined with parchment paper and refrigerate them until you are ready to assemble the tarts. (If using pizza dough, roll out individual portions into 6-inch circles.)
2. Preheat your oven to 425 degrees F (220 degrees C).
3. Heat 3 tablespoons of good olive oil in a large skillet over medium to low heat. Add the thinly sliced onions and garlic slivers. Sauté for a generous 15 to 20 minutes, stirring frequently, until the onions are beautifully limp, tender, and almost all moisture has evaporated from the skillet.
4. Stir in 1/2 teaspoon of kosher salt, 1/4 teaspoon of freshly ground black pepper, the dry white wine, and the minced fresh thyme. Continue to cook for another 10 minutes, allowing the onions to caramelize slightly and develop a lovely light brown color. Remove the skillet from the heat.
5. Using a sharp paring knife, gently score a 1/4-inch-wide border around the edge of each pastry circle. This will help create a beautiful crust. Then, prick the pastry inside the scored lines with the tines of a fork. Sprinkle a tablespoon of freshly grated Parmesan cheese evenly over each round, ensuring it stays within the scored border.
6. Divide the onion mixture evenly among the four pastry circles, spreading it gently but making sure to stay within the scored edge. Crumble 1 ounce of the garlic-and-herb goat cheese on top of the onions on each tart.
7. Place one slice of the large ripe tomato in the center of each tart. Lightly brush the tomato slices with a little olive oil and then sprinkle them with the julienned fresh basil, a pinch of salt, and a grind of pepper. Finally, scatter 4 or 5 delicate shards of shaved Parmesan cheese on top of each tart.
8. Bake the tarts for 20 to 25 minutes, or until the pastry is puffed and golden brown and the filling is bubbly and heated through. Keep in mind that the tarts on the bottom sheet pan might require an extra few minutes in the oven to achieve that perfect golden hue.
9. Serve these exquisite tarts hot or warm to fully appreciate their rich, complex flavors.

Phew… After such a delightful and busy week of cooking, this girl definitely needs a well-deserved break in the kitchen! 😉 But the satisfaction of creating these incredible dishes and sharing the experience makes every moment worthwhile. Here’s to more delicious adventures ahead!