The Mangocado!

Spring is here and I thought what a better way to celebrate than to chef it up! I found a wonderful recipe for a light, healthy and fresh meal that I absolutely loved. This particular recipe combines my two all time favorite fruits: mango and avocado. The two combined create a savory yet not too sweet concoction that I was happy just eating on its own. This, topped on a saucy chicken strip made a meal to remember. The process of it is so incredibly simple and quick, you have to try it. As my good friend likes to say, you get a big bang for your buck. I had to alter the recipe a bit for lack of ingredients but it was well received so give it a try! 

Saucy Chicken topped with Mango-Avocado Salsa
Chicken:
1 lb of chicken tenders
1/4 cup Worcestershire sauce 
1tbs soy sauce
1 tbs balsamic vinegar
half a can Enchilada Sauce (I used medium)
lime juice
chopped jalapeños to taste
Salsa:
1 large mango
1 large avocado
1 tbs minced onion
1/3 cup orange juice
lime juice to taste
1 tsp chopped rosemary
salt and pepper to taste

Preheat oven to 350 degrees.
Combine Worcestershire, soy sauce, vinegar, lime juice and enchilada sauce and mix. Marinate chicken in sauce for at least 30 minutes.
While the chicken marinates, cut avocado and mango into chunks and put in a bowl. Then, add  onion, orange juice, rosemary, salt and pepper. Mix until you get a nice 'fresh salsa' consistency, but dont stir too hard! Otherwise your avocados will turn to mush :( Store in the fridge until the chicken is ready to be served.
Next, bake the chicken in the oven with the marinade for about 20 minutes or until done.
Serve the chicken with a generous amount of your 'mangocado' on top and enjoy!

The Chronicles of Cupcakes: Chapter I

For those of you who are bewildered over why this food blog is named the "Cupcake Chronicles" but does not feature cupcakes, I KNOW. 
Yes, I am well aware of the lack of adorable cupcakes on my blog. 
Yes, it has been weighing on my conscious for a long time. 
Yes, I feel badly about leading you on to promises of magnificent tasting cupcakes.
And yes, this ends here and now. See, the thing is, as you may be well aware (or not) I am a struggling college student. As are most of my guinea pigs (I mean friends) who eat my food. So when you have a kitchen supplied by college students, the immediate purchases for said college kitchen are not going to be the ever so helpful cupcake pan, which is pretty essential in Cupcake Land. 
Which is why, my faithful foodies, I haven't been able to make the aforementioned cupcakes. Until now. 

One day, while walking through the store, I was relaying my cupcake troubles to my number one fan, mon chérie, when he heroically stepped in and bought a pan. 

So, without further ado, the first in a long series of cupcakes: The Nutella Cupcake. (duh, what else did you think I was gona make?)

Nutella Swirl Cupcakes

(from Feisty Cook)

Ingredients:

10 tbsp butter, softened
3/4 cup white sugar
3 eggs
1/2 tsp vanilla
1 3/4 cups sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
1/3 cup Nutella

Directions:

Preheat oven to 325 degrees and line cupcake pan with paper cupcake liners. Cream butter and sugar together until light and creamy. Add eggs and mix thoroughly.Add vanilla, flour, baking powder and salt. Mix until slightly lumpy.Spoon mixture into cups until about 3/4 full.Place a dollop of Nutella onto each cupcake, then use a skewer stick to swirl Nutella into the batter. (I found it helpful to try folding the batter over the Nutella to really mix it up). Bake cupcakes for 20-30 minutes or until golden brown on top. 

The Little Mexican in All of Us

Chilaquiles with a side of mandarins for a touch of color :)

After my short hiatus to travel for spring break, I have returned, my faithful foodies!


I feel bad about leaving you guys hanging for a couple weeks so what better way to make it up to you than with a tasty recipe from my very own heritage; Mexico!


Who doesn't love Mexican food? Being the Mexican-American that I am, I couldn't very well ignore the food I grew up with; so here is an homage to  the little Mexican in all of us, and for those of you who might be afraid of a spicy foods, not to worry,this dish isn't spicy at all so you can add at your will.
Enjoy!

Ingredients

• 4 tablespoons diced onion
• 1 clove garlic, minced
• 2 cups tomato sauce
• 1 chile (jalapenos or serranos) -seeded and chopped, or more to taste
• 1 can chicken broth
• 8 Corn Tortillas cut into chip sizes
• 2 cups cooked chicken breasts, shredded
•  
• Toppings:
• minced onion (optional)
• shredded mozzarella cheese (optional)
• sour cream

Directions

1. Preheat oven to 350 degrees
2. Bake tortilla chips until crisp. (about 10-20 min) Set aside. Do not turn oven off! 
3. Saute onion and garlic in an oiled skillet until translucent, approximately 4 minutes. Mix with the tomato sauce, chilies and broth in a bowl. season with salt and pepper
4. Boil chicken until done and shred with a fork. 
5. Add chicken to tomato mixture.
6. Make a layer of  tortilla chips in the bottom of a casserole dish and sprinkle shredded cheese on top of chips.
7. Pour tomato/chicken mixture into casserole dish and top with more chips and cheese.
8. Bake in oven for about 20-30 min.
9. Serve with sour cream drizzled over dish.

1. Bake Chips

2. Mix tomato sauce mixture and chicken

3. Layer ingredients in casserole dish 

4. Bake to perfection!