We got a wee bit of rain this afternoon.
And by a ‘wee bit’ I really mean we had a torrential down pour… for 2 hours. Our backyard flooded and Maddie refused to leave the couch.
She does not like storms. Not one bit.
(In other news Maddie got a GLOWING report when I picked her up from doggie camp this morning. She ate all her food, played well with others, and loved getting attention from the counselors. That’s my girl! )
Dinner tonight pretty much fit our mood for the rainy evening – laziness. I had to run to Whole Foods to pick up some mangos (more on that below) and grabbed some chicken breasts pre-stuffed with an apple and cherry stuffing.
I just popped them in the oven when I got home and dinner was ready.
The chicken breast came out just a tad dry, but the stuffing was moist and delicious. Derek wasn’t a fan, but I’m not sure he digs the sweet and savory combos as much as I do. 😉
with the chicken I also prepared steam-in-a-bag brussels sprouts
and parsnips fries(!!)
And those mangos?
I have a case of them!
This month, Whole Foods is celebrating the creamy, buttery, virtuously fiber-free side of mangos with the Mexican Ataulfo mango (also known as yellow mangos). They’re at peak season right now and are about as ripe and delicious as mangos get.
Whole Foods gave me an entire case of mangos with the challenge seeing how many recipes I can come up with – smoothies? salads? sandwiches? – but first I had to taste test one, just to make sure they live up to the hype. I had 1/2 a mango with a piece of toffee for dessert.
The yellow mango was a tad tart, but did live up to it’s buttery nature. I can’t wait to use a few in a future salsa or caribbean stir fry recipe.
If you had an entire case of mangos – what would you do with them? Leave your answer below by Friday morning (3/23) for a chance to win your own case!* I will draw a random winner for my Friday morning post!
*Please note that the winner must live near a Whole Foods in order to collect his/her prize.