Chef Mia

Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

This Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce recipe is a refreshing, healthy, and easy meal idea featuring grilled shrimp, creamy avocado, and zesty mango salsa topped with lime-chili dressing. Perfect for summer lunches, meal prep, or light dinners. Gluten-free, low-carb, and bursting with tropical flavor.

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Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce

  • Author: Chef Mia
Print Recipe

Description

This Shrimp and Avocado Bowls with Mango Salsa & Lime-Chili Sauce recipe is a refreshing, healthy, and easy meal idea featuring grilled shrimp, creamy avocado, and zesty mango salsa topped with lime-chili dressing. Perfect for summer lunches, meal prep, or light dinners. Gluten-free, low-carb, and bursting with tropical flavor.

Ingredients

Scale
  • 12 oz shrimp
  • 2 avocados
  • 1 mango
  • 1 small red onion
  • 1 handful cilantro
  • 1 small jalapeño
  • 2 limes
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • 1 tsp honey
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions

  1. Season the shrimp with olive oil, chili powder, salt, and pepper.
  2. Cook the shrimp in a skillet or grill pan for 23 minutes per side until pink and slightly charred. Set aside.
  3. p id=instruction-step-3>3. Dice mango, red onion, jalapeño, and chop cilantro. Toss with lime juice and salt to create mango salsa. <
  4. id=instruction-step-4>4. Whisk lime juice, olive oil, honey, chili powder, salt, and pepper to make the lime-chili sauce. <
  5. id=instruction-step-5>5. Slice avocados into wedges or cubes. Add lime juice to prevent browning. <
  6. id=instruction-step-6>6. Assemble bowls with a base of rice or greens if desired, top with shrimp, avocado, and mango salsa. <
  7. id=instruction-step-7>7. Drizzle with lime-chili sauce and garnish with extra cilantro.

Blackened Salmon with Mango Salsa

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Blackened Salmon with Mango Salsa

  • Author: Chef Mia
Print Recipe

Description

Add this Blackened Salmon with Mango Salsa to your weeknight rotation for an easy, flavor-filled dinner! Delicious, well-seasoned salmon seared to perfection in a hot cast-iron skillet and paired with refreshing, sweet mango salsa. This dish is so fresh, vibrant, and incredibly good…it’s a meal everyone will go crazy for!

Ingredients

Scale
  • 2 cups freshly chopped mango
  • 1/2 cup chopped red onion
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon red pepper flakes
  • kosher salt & freshly ground black pepper, to taste
  • 4 (5-6 ounce) fresh salmon fillets, preferably skin-off
  • 1 tablespoon packed light or dark brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • kosher salt & freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter
  • lemon or lime wedges, for serving- optional

Instructions

  1. In a medium bowl, combine the chopped mango, red onion, cilantro, lime juice, red pepper flakes, and salt/pepper- to taste. Toss everything together to fully combine. Cover the bowl with a lid or plastic wrap and store in the refrigerator until ready to use.
  2. First, take the salmon fillets out of the refrigerator. Let them sit on the counter for 20 minutes to come to room temperature before proceeding with the recipe. This will help the salmon to cook more evenly.
  3. Meanwhile, prep the blackening seasoning. In a small bowl, combine the brown sugar, paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and salt/pepper- to taste. Stir the spices together to fully combine and then set aside.
  4. Once the salmon is at room temperature, pat them dry with a paper towel. Place the salmon onto a small baking sheet or platter. Drizzle the oil over the fillets and use your hands to coat them completely.
  5. Then sprinkle the prepared blackening seasoning over the fillets, massaging the spices into the salmon on all surfaces to fully coat. Set the seasoned salmon aside for at least 15 minutes.
  6. Place a large cast-iron skillet over medium-high heat and add in the butter. Once the butter melts and starts to sizzle, gently swirl the skillet to evenly coat the bottom. Place the salmon into the pan. Dont overcrowd the skillet, cook the salmon in batches, if needed.
  7. Allow the salmon to sear, undisturbed, until a deep crust appears, about 3-4 minutes. Then use a fish spatula or slotted utensil to carefully flip the salmon over to achieve a sear on the other side; about 1-2 minutes, or until the salmon is firm yet tender to the touch. Transfer the blackened salmon to a clean plate. Repeat the process with any remaining salmon fillets, as needed.
  8. Spoon the prepped mango salsa over the salmon fillets. Serve immediately with a squeeze of lemon/lime wedge, and alongside your favorite sides (mashed potatoes, green beans, salad, rice, etc). Enjoy!

Blackened Salmon with Mango Salsa

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Blackened Salmon with Mango Salsa

  • Author: Chef Mia
Print Recipe

Description

Add this Blackened Salmon with Mango Salsa to your weeknight rotation for an easy, flavor-filled dinner! Delicious, well-seasoned salmon seared to perfection in a hot cast-iron skillet and paired with refreshing, sweet mango salsa. This dish is so fresh, vibrant, and incredibly good…it’s a meal everyone will go crazy for!

Ingredients

Scale
  • 2 cups freshly chopped mango
  • 1/2 cup chopped red onion
  • 1/4 cup fresh cilantro, roughly chopped
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon red pepper flakes
  • kosher salt & freshly ground black pepper, to taste
  • 4 (5-6 ounce) fresh salmon fillets, preferably skin-off
  • 1 tablespoon packed light or dark brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • kosher salt & freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter
  • lemon or lime wedges, for serving- optional

Instructions

  1. In a medium bowl, combine the chopped mango, red onion, cilantro, lime juice, red pepper flakes, and salt/pepper- to taste. Toss everything together to fully combine. Cover the bowl with a lid or plastic wrap and store in the refrigerator until ready to use.
  2. First, take the salmon fillets out of the refrigerator. Let them sit on the counter for 20 minutes to come to room temperature before proceeding with the recipe. This will help the salmon to cook more evenly.
  3. Meanwhile, prep the blackening seasoning. In a small bowl, combine the brown sugar, paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, and salt/pepper- to taste. Stir the spices together to fully combine and then set aside.
  4. Once the salmon is at room temperature, pat them dry with a paper towel. Place the salmon onto a small baking sheet or platter. Drizzle the oil over the fillets and use your hands to coat them completely.
  5. Then sprinkle the prepared blackening seasoning over the fillets, massaging the spices into the salmon on all surfaces to fully coat. Set the seasoned salmon aside for at least 15 minutes.
  6. Place a large cast-iron skillet over medium-high heat and add in the butter. Once the butter melts and starts to sizzle, gently swirl the skillet to evenly coat the bottom. Place the salmon into the pan. Dont overcrowd the skillet, cook the salmon in batches, if needed.
  7. Allow the salmon to sear, undisturbed, until a deep crust appears, about 3-4 minutes. Then use a fish spatula or slotted utensil to carefully flip the salmon over to achieve a sear on the other side; about 1-2 minutes, or until the salmon is firm yet tender to the touch. Transfer the blackened salmon to a clean plate. Repeat the process with any remaining salmon fillets, as needed.
  8. Spoon the prepped mango salsa over the salmon fillets. Serve immediately with a squeeze of lemon/lime wedge, and alongside your favorite sides (mashed potatoes, green beans, salad, rice, etc). Enjoy!

Healthy Honey Lime Chicken with Mango Salsa

This honey lime chicken with mango salsa is a quick and flavorful dish perfect for warm-weather meals. Juicy chicken is marinated in a zesty honey-lime mixture and grilled (or baked) to perfection. It’s topped with a refreshing mango salsa that adds a touch of sweetness and spice. This dish is healthy, naturally gluten-free, and pairs well with rice, salad, or tortillas. Perfect for weeknight dinners, meal prep, or summer cookouts!

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Honey Lime Chicken with Mango Salsa

  • Author: Chef Mia
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Description

This honey lime chicken with mango salsa is a quick and flavorful dish perfect for warm-weather meals. Juicy chicken is marinated in a zesty honey-lime mixture and grilled (or baked) to perfection. Its topped with a refreshing mango salsa that adds a touch of sweetness and spice.This dish is healthy, naturally gluten-free, and pairs well with rice, salad, or tortillas. Perfect for weeknight dinners, meal prep, or summer cookouts!

Ingredients

Scale
  • 2 large boneless (skinless chicken breasts (or 4 small))
  • 2 tablespoons honey
  • Juice and zest of 2 limes
  • 2 tablespoons olive oil
  • 2 cloves garlic (minced)
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large ripe mango (diced)
  • ¼ cup red onion (finely chopped)
  • 1 small jalapeño (seeded and minced (optional for heat))
  • 2 tablespoons fresh cilantro (chopped)
  • Juice of 1 lime
  • Salt and pepper (to taste)

Instructions

  1. In a small bowl, whisk together the honey, lime juice, lime zest, olive oil, minced garlic, cumin, paprika, salt, and pepper.
  2. Place the chicken in a shallow dish or resealable bag and pour the marinade over it.
  3. Let it marinate for at least 30 minutes, or up to 12 hours for maximum flavor.
  4. In a medium bowl, combine the diced mango, red onion, jalapeño (if using), and cilantro.
  5. Squeeze in the fresh lime juice and season with salt and pepper.
  6. Stir well and let it sit for 10-15 minutes to allow the flavors to meld.
  7. Grilling Instructions:
  8. Preheat the grill to medium-high heat.
  9. Grill the chicken for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C).
  10. Let the chicken rest for 5 minutes before slicing.
  11. Pan-Searing Instructions:
  12. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  13. Cook the chicken for 5-7 minutes per side, or until fully cooked through.
  14. Remove from heat and let it rest before serving.
  15. Baking Instructions:
  16. Preheat the oven to 400°F (200°C).
  17. Place the chicken in a baking dish and bake for 20-25 minutes, or until cooked through.
  18. Let it rest for a few minutes before slicing.
  19. Slice the cooked chicken and place it on a serving plate.
  20. Spoon the fresh mango salsa over the top.
  21. Serve immediately with rice, quinoa, salad, or tortillas.

Monte Cristo Breakfast Casserole – Sweet, Savory & Melt-In-Your-Mouth Delicious!

This Monte Cristo Breakfast Casserole turns the classic diner sandwich into a warm, comforting, all-in-one breakfast bake! Layers of ham, turkey, and melty Swiss cheese soak into buttery bread, then bake in a rich custard with a hint of sweetness. Finished with powdered sugar and served with warm jam — every bite is a sweet-savory dream come true!

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Monte Cristo Breakfast Casserole

  • Author: Chef Mia
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Description

A delicious and hearty Monte Cristo Breakfast Casserole that combines layers of ham, turkey, Swiss cheese, and bread, baked to perfection.

Ingredients

Scale
  • 12 slices of white bread, crusts removed
  • 8 ounces of deli ham, thinly sliced
  • 8 ounces of deli turkey, thinly sliced
  • 8 ounces of Swiss cheese, sliced
  • 6 large eggs
  • 2 cups of milk
  • 2 tablespoons of Dijon mustard
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 teaspoon of cayenne pepper
  • 2 tablespoons of butter, melted
  • Powdered sugar for dusting
  • Raspberry jam for serving (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with a bit of the melted butter.
  2. Lay out 6 slices of bread on the bottom of the prepared baking dish to form a single layer.
  3. Layer half of the ham, turkey, and Swiss cheese evenly over the bread layer.
  4. Place the remaining 6 slices of bread on top, followed by the remaining ham, turkey, and Swiss cheese.
  5. In a large bowl, whisk together the eggs, milk, Dijon mustard, salt, black pepper, and cayenne pepper until well combined.
  6. Pour the egg mixture evenly over the layers in the baking dish, pressing gently to ensure the bread absorbs the liquid.
  7. Drizzle the remaining melted butter over the top.
  8. Cover the dish with foil and let it sit for at least 30 minutes or overnight in the refrigerator for the best results.
  9. Bake, covered, in the preheated oven for 30 minutes.
  10. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the egg mixture is set.
  11. Let the casserole cool slightly before dusting with powdered sugar if desired.
  12. Serve warm with a side of raspberry jam.

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