Chicken Enchilada Soup

Hmm...I just noticed that my last post was for Chicken Enchiladas as well. It must be a Fall Seasonal dish for me! :)

Anyway, I was trying to come up with a simple meal to eat before Thanksgiving, since I knew we would be stuffed full of fantastic meals for the holiday weekend. This soup is really easy and not very time consuming, so it was perfect for us. As teachers, we are particularly busy right before Thanksgiving, so this was a nice, simple, and light meal to eat before gorging on Thursday.

I think the thing that makes this soup fantastic is the many options of toppings. The soup itself is so simple that you can add any amount of toppings, and as you can see from my picture, I did not hesitate to go "topping-crazy".

What I loved: the creamy, simple soup combined with crunchy tortilla slices, avocados, a spicy jalapeno crunch, and sharp cheddar cheese. YUM!

Ingredients:
*2-4 cups chicken broth (depending on if you like a more broth-type soup...I used 4 cups)
*6 (6 inch) CORN tortillas, cut into 1/2 inch strips
*1 can (10 oz.) green enchilada sauce
*1 can (4 oz.) diced green chilies
*10-15 oz. red enchilada sauce (if you add 4 cups of chicken broth, add 15 oz. sauce)
*1-3 tsp. cumin (depending on your taste desires)
*1-3 tsp. cayenne pepper (depending on your taste desires)
*shredded chicken from rotisserie chicken OR 3 cooked, boneless, skinless chicken breasts
*1-1.5 cups half-in-half

Optional Topping Ideas:
*2-4 CORN tortillas, cut into strips, and fried in olive oil with a dash of salt until crispy (dry on paper towel)
*1 tomato, seeded and chopped
*1 jalapeno, seeded and chopped
*1 avocado, seeded, peeled and chopped
*1 bunch of green onion, diced
*sharp cheddar shredded cheese
*spoonfuls of sour cream

Directions:
1) Combine the 2 cups of chicken broth and the 6 tortillas (cut up) to a large soup pot. Cook over medium heat until the strips soften (and almost dissolve) and the broth thickens. At this point, decide if the broth is too thick for your liking. If you like a thick soup, leave the way it is. If you like a more broth-based soup, add the other 2 cups of chicken broth.
2) Stir in the enchilada sauces, green chilies, and spices. Heat until combined on medium heat. Then add the chicken and half-in-half and heat through (be careful not to cook on high heat so you do not scald the half-in-half!) Taste and add more enchilada sauce or half-in-half to your preference.
3) When thoroughly heated, pour the soup into the bowls. Add your preferred toppings and enjoy! Serve with tortilla chips. Makes 4-6 servings.

Comments:
**The first day we ate this soup, I forgot to chop up the jalapeno. The soup tasted great without it, just a bit on the mild side. The next day, I remembered the jalapeno and it made the soup much spicier and also gave it a bit of a crunch that I really liked. Both ways were delicious, so it's up to you if you like spicy food or not.

**I used ALL of the toppings mentioned and I really think it's what makes this soup really delicious. So I highly recommend using all of the toppings. If you add different toppings and find it makes the soup taste good, please let me know what you use! I love trying new things.

*I used most of a rotisserie chicken for this soup. This really helped me save time. Seriously, I think by the time I chopped the toppings and warmed the soup, only 20 minutes went by, and I chop things VERY slowly. So this is really a quick meal that lasts a few days.

Chicken "Enchiladas"

I am surprised that I have not posted this recipe earlier. This is one of me and Paul's favorite meals, and yet, I have not made it for over a year.

That should not be much of a surprise since I LOVE trying out new recipes rather than getting 'stuck in a rut' with the same ole recipes all the time. We used to make this recipe all the time when we were first married and dirt poor. It was our "fancy meal" in order to get away from onion soup, potato soup, and whatever else was super cheap. We always knew this would be delicious, so it was hard to spend money on a new recipe when this one was SO GOOD.

Anyway, it was time to make this old favorite of ours, and once again it was a winner. I found this recipe in a cookbook called: Taste of Home's Favorite Brand Name Recipes, 2003. Technically, the recipe calls them "Chicken Enchiladas", but I don't see how the term 'Enchiladas' can be used for this particular recipe because it has little in common with ordinary 'enchiladas' meals. However, I can't think of another title for this recipe, so I am using the name of the original. For now. If you can think of a good name for this meal, I will use it and give you credit! :)

What I love about this recipe: creamy chicken and green pepper insides, with a creamier velveeta topping, with a salsa on top to make it even better. Yum...

Ingredients:
*2-3 cups of chopped cooked chicken
*1 green pepper, chopped and deseeded
*1 - 1.5 packages (8 ounces each) cream cheese, cubed
*1-2 cups of salsa, divided
*8 flour tortillas
*8 ounces velveeta, cut up
*1/4 cup milk
*4 oz. can of green chilies (optional)

Directions:
1) Preheat the oven to 350 degrees.
2) Mix the chicken, green pepper, cream cheese, and 1 cup-ish of the salsa in a large saucepan, stirring occasionally. Cook over low heat until the cream cheese is melted.
3) Spoon the chicken mixture into the tortillas and roll up. Place the tortillas seam-side down in a lightly greased 9x13 or 11x7 baking dish.
4) Mi the velveeta and milk and green chilies (optional) in a small saucepan, cook over low heat until the velveeta is completely melted. Stir frequently to prevent burning. Pour over the enchiladas and cover the dish with foil.
5) Bake for 20  minutes or until thoroughly heated. Top with remaining salsa. Enjoy!

Comments:
*I usually use one 8oz. package of cream cheese and then a few huge spoonfuls of veggie cream cheese that I always buy that week for bagels. This works great and I like the extra taste the veggie cream cheese adds to the dish. However, plain cream cheese works great too.

*I added green chilies to the velveeta topping last time and I really liked how it tasted. It gives the meal an extra spicy kick. I will be doing this from now on, though I also know from experience that it tastes fine plain as well.

*If I am concerned that there is not enough chicken mixture to fill all 8 tortillas, I simply add extra chicken and salsa to the mixture as I fill the tortillas up, and it tastes great. This is an easy mixture to add on to in order to make it last.

*This makes 8 tortillas, which feeds us for 2 days. If you add a sidedish, though, this meal could easily feed up to 8 people, because the chicken mixture is rather filling.

How to cook Chicken to Perfection

How to cook chicken? This might seem like basic knowledge, but I found a great recipe for how to cook chicken to perfection (i.e. not overcooked) and I figured that I should add the recipe information here to my blog. Even if you, the reader, think this is a "duh" type of recipe, I found it helpful, and this is really a blog for helping me collect my favorite recipes, so I am adding this anyway.

I found this recipe in a cookbook that I loaned from the library called: Sara Moulton's Everyday Family Dinners. I do not recommend getting this cookbook. This was the only recipe from it that I found useful/delicious. This is only a cookbook of everyday recipes if you have tons and tons of money to spend on groceries. For example, there is a recipe for lamb burgers. I can't afford lamb for an everyday occasion, and if I buy it, I am certainly not going to make it in to ground meat for a burger! Yikes.

Anyway, this recipe is pretty much guaranteed not to overcook your chicken. I typically either buy a rotisserie chicken for my recipes or quickly cook the chicken on our George Foreman grill. However, since I am super careful, I always, ALWAYS overcook the chicken on the grill because I would rather it was overcooked than something that makes us sick. This recipe keeps the chicken nice and juicy and I will certainly be using this recipe over the grill for my chicken in the future. I plan on always buying a pack of chicken breasts, cooking them with this recipe, and using that chicken for all my necessary recipes for the week. Yum...

Ingredients:
*3-4 cups of chicken broth
*1-1.5 pounds of thawed boneless, skinless chicken breasts


Directions:
1) Bring the chicken broth to a boil over high heat in a large pan that is large enough to hold the chicken in one layer. Once the broth is boiling, add the chicken breasts and make sure they are completely covered by the broth (if they are not, simply turn the chicken every once and a while during this cooking process, that works fine). Simmer them, uncovered, for about 7 minutes. Remove the pan from the heat, cover it, and let it stand for 10 minutes.
2) Remove 1 chicken breast to a plate and cut it in half to make sure it is cooked through. If it is, remove the remaining chicken breasts. If not, return to the pan, cover, and simmer it for 2 minutes more, than check again. Reserve the chicken broth for other recipes. Use the chicken as necessary for your recipe. Enjoy!

Comments:
*Make sure you plan ahead and have a recipe that uses chicken broth. This recipe makes plain chicken broth into Super Chicken Broth, and it would be a shame to waste it. (I did not think about it, and sadly, that beautiful broth was thrown away...how tragic).

Greek Chicken Gyros

Rick, Paul, and I decided to have fun with food and eat a different ethnic food together once a week. This week, it was Greek food as a theme. I found a whole bunch of Greek Gyro recipes and bunched them all together to come up with my own recipe. And man, it was SO good! I felt like I was in Greece again. Sigh...I miss Greece a lot right now. I suppose I will just have to eat this gyro recipe every once in a while to reminisce until we can afford to travel to Greece! :)


What I loved: the tart, creamy tzatziki sauce combined with the starchness of french fries, the crispness of onion, the sweetness of tomatoes, the marinade on the chicken. Yum yum yum!

Ingredients:
Souvlaki Marinade:
*3/4 - 1 cup balsamic vinaigrette salad dressing
*3 tbsp. lemon juice
*spices of your choice: I used Italian seasoning and black pepper. Oregano would be good too, etc.

*4-6 boneless, skinless chicken breasts, thawed

Tzatziki sauce:
*1-2 cucumbers (depends on size, I used 2 small ones), mostly peeled (leave a few stripes for decoration), and shredded (best to shred in food processor for quick results)
*1 tsp. kosher salt
*12 oz. Greek plain yogurt
*6-10 oz. sour cream
*1 tbsp. lemon juice
*1/2 tbsp. rice vinegar
*1-3 cloves garlic, minced (depends on how much garlic you like)
*small handful of parsley, finely chopped
*1 green onion, finely chopped
*3-ish tbsp. olive oil
*spices of your choice and salt and pepper to taste


*pita bread (10-12 pieces)
*roma tomatoes, sliced
*red onion, sliced
*crumbled feta cheese
*french fries
*olives (optional)

Directions:
1) Prepare the marinade and place over chicken either in a large plastic sealed bag or in a dish with a cover. Marinade the chicken for at least an hour.
2) Prepare the Tzatziki sauce at least an hour in advance as well: Shred the cucumber and put in a small bowl. Cover the cucumber with 1 tsp. kosher salt and set aside for at least 5 minutes. In another bowl, combine the rest of the ingredients. Start with just 6 oz. of sour cream and mix everything up. Traditional Tzatziki sauce is a bit tart, but you should still make it your fit your taste buds. The more sour cream you add, the less tart the sauce will be. After mixing with just 6 oz. of sour cream, go back to your cucumber. Squeeze the shredded cucumber to remove all of the excess water. Add the cucumber to the yogurt mixture and mix again. Now, taste the sauce. Is it too tart for you? If so, add more sour cream until it is tart but tasty. When ready and happy with the taste, cover and put in the refrigerator for at least an hour.
3) About 30 minutes before dinner time, cook the fries according to the package directions, and cut/prepare the pita bread (slightly warm it up), the tomatoes, onions, olives, and feta cheese. Cook the chicken on the grill.
4) For a delightful presentation, have separate dishes with all of the toppings (pita bread, red onion, tomato, olives, feta cheese, fries, tzatziki sauce, and chicken) on their own dishes. That way, you can make your gyro the way you want. Enjoy! :)

Comments:
1) In Greece, most of the restaurants put fries in a gyro. It is so incredibly delicious. However, if you don't think fries make a gyro very authentic, you can easily do without them. It will still taste good.

2) If you DO make the fries, you will find that dipping additional fries into the tzatziki sauce is also amazingly good. You won't need boring ketchup at your dinner table!

3) I used chicken in my recipe because even though I don't mind spending money on food, I just can't justify spending tons and tons of money on lamb. In Greece, both chicken and lamb can be used for gyros. The marinade for this chicken helps make it taste more "Greek-like" so I was very happy with the results.

4) When I was in Greece, tzatziki sauce was always served with a large pool of olive oil in the middle. I think that is because Greeks put olive oil on EVERYTHING. So if you want to make an authentic presentation, give that a try!

5) If you don't have rice vinegar, white vinegar should probably work just as well...

5) This recipe made about 12 gyros. And trust me, between the three of us, there were few leftovers. :)

17 day diet

You might have noticed that I haven't been posting new recipes lately. That is because the husband and I are currently participating in the 17 Day Diet plan by Dr. Moreno. I've been wanting to go on a diet for a while, but I have had difficulties finding the Right One. I tried the Yoplait Yogurt diet, which promised that if I had yogurt and fruit for breakfast and lunch and a normal dinner and daily exercise for 2 weeks, I would lose weight and inches. I don't really care for yogurt all that much, maybe once a day I could handle, but I gagged my way through the two weeks anyway. However, despite their promises, I did not lose weight or inches. I don't get it. I eat three meals a day, two of which are yogurt and fruit, and I exercise every day, and nothing happens?!? How lame. So I was pretty annoyed with diets for a while and simply said: "this is what my body is supposed to look like, so there."

It's not like I hate my body shape or anything. I think I look just fine. I eat healthy and I exercise. The way my body looks now is the result. However, even though I try not to let culture tell me I am fat, it still stings occasionally. I find it very difficult to find clothes that fit. Then I get depressed and work even harder on trying to trim down. Then, after a month of trying harder and no results, I get annoyed and say "this is who I am". Then it cycles and cycles every time I try to buy new clothes. The doctors don't help. I got a "lovely" email from my primary doctor a few months ago that simply stated that I was overweight for my height and suggested that I "eat veggies and fruit and water" more often. More often?!? I drink 10-12 bottles of water (16oz each) a day! I eat veggies and fruit multiple times a day! I try as hard as I can to avoid candy, muffins, cupcakes, and anything else that is delicious but fattening! I work out almost every day! I don't drink pop more than once or twice a month. I do like wine a bit much, but I mainly avoid all other alcohol. I hate doctors.

Anyway, I tried to find other diets that I could maybe tolerate. There are so many that are, in my opinion, impossible:
1) Diet plans that are over 30 days long.
*I love cooking too much to suffer for 30 days on a boring sounding diet. Sorry.

2) Diets that are too complicated or gross-sounding:
*Sorry, but I am not interested in "1/4 cup roasted oats with 1 teaspoon of flaxseed oil and a drizzle of agave nectar" for breakfast. Yuck.

3) Diets that are fads and not very healthy:
*I am not going on a grapefruit diet or a caveman diet or anything like that. No way.


So I kept searching and searching for the right diet while eating as healthy as I could in the process. Eventually I found Dr. Moreno's 17 day diet plan. First, it's only 17 days! That's the shortest diet plan (besides the failed yogurt diet) that I have ever found. This was the first thing that grabbed my attention. Also, this diet doesn't restrict too many foods, so it isn't all complicated about measuring oats and agave nectar or whatever. The diet plan combines eating  protein and nutrient-rich foods with probiotic and cleansing foods. The theory is that cleaning out the system will jump-start your metabolism again. You metabolism often gets slowed down by all the clutter and chemicals you digest. Perhaps that's why I can eat healthy almost all of the time and exercise (which I hate so, so much) all of the time and I don't lose any weight. If the theory is correct, perhaps my metabolism will renew itself and things will become peachy-keen. We shall see.

In the meantime, I am on day 13 and I am really, really eager to be done with this diet. I don't mind the foods we eat, it's just that I LOVE cooking so much, and this diet is too simple. All I have been doing for the past few days is looking through healthy cookbooks and writing down all of the recipes I am going to make once this diet is done. You see, we eat plain chicken or fish with steamed veggies for dinner right now. It's so boring. I mean, it tastes fine, but I don't really have to prepare anything. I just put chicken on the George Foreman Grill, and cut up veggies and steam them. *Yawn* I am itching to cook soups, chili, pasta dishes, ANYTHING that takes time and talent. That's probably the only problem I have with this diet. You can't use any sauces or "fun" stuff to make dishes have more taste, so I can't do anything to the chicken. It just sits on my plate, screaming "make a fun salsa to pour on top!" and other such things.

I also am pretty sick of salads. We eat them for lunch every day. Any one who knows me knows that I despise salads. I love eating healthy, but I hate salads. Go figure. Why do I hate salads? I hate lettuce (though I can tolerate romaine and spinach), and I hate how you put liquid on the lettuce and it gets soggy. It makes me gag. But without liquid, the salad is boring and too dry. And that makes me gag too. So I am excited to stop eating salads as well.

Here's an idea of how we have been eating:

Breakfast options:
1) yogurt, fruit, green tea
2) 2 hard boiled eggs, fruit, green tea

Lunch options:
1) salad (with veggies, and either chicken, hard boiled eggs, or tuna), with a drizzle of olive oil and balsamic vinegar, green tea

Dinner options:
1) chicken, steamed veggies, green tea
2) fish, steamed veggies, green tea

Snack:
1) Kefir smoothies (YUM!)
2) Yogurt and fruit

It's a simple, non-complicated diet. I don't mind drinking that much green tea, either! You also have to drink 8 (8oz) glasses of water a day, but that's not difficult for us. We drink water all of the time. After these 13 days, I am feeling pretty great. I think that I have lost some weight, at the very least, some inches. I have noticed that my clothes fit nicer. In fact, I have been wearing some of my favorites that I haven't worn in a long time due to them shrinking in the wash. It's a nice feeling. We exercise almost everyday as well. I feel happy and energetic most of the time, too. However, it's not all perfect. Besides the salad-gagging and the restlessness for making creative meals, I have found that I have intense cravings for carbs. Sometimes, my energy levels get really low and I think it's because we get energy from carbs. So I am looking forward to adding carbs back into my life.

I think the main lesson that I have gotten from this diet is that Paul and I should eat "plain, boring meals" at least once a week and I am going to try to eat yogurt and fruit for breakfast 3-4 times a week. I like the idea of eating simple and eating probiotic foods daily. I just don't think I can completely change to eating simple. I enjoy cooking and baking too much for that. I am going to try to watch how many carbs we put into our bodies as well. 

Overall, this diet was challenging, but not too challenging that I felt like giving up or I felt miserable. And I am pretty sure that I got results, so that's a plus for the diet. I think we might do this diet again. At the moment, I am ambitiously thinking that we will do this "body cleanse" once every spring and once every fall. We shall see. After all, I have four more days of this diet to do. Then, I promise, I will post more recipes. :)

Garden Couscous Salad

This was me and Paul's favorite meal this summer. I think I made it five times, and besides the two times I made it for a large family gathering as a side dish, we ate it alone. It was enough food for 2.5 meals. That is, we ate it for dinner two nights in a row and then I ate what was left for lunch the day after that.

Have you ever had couscous before? If not, I highly recommend that you give it a try! We had it because I was having intense and abnormal cravings. Seriously, have you ever had a craving for something you've never had before?! It was insane. I am blessed with the ability to control my dreams AND remember them. It's wonderful, most of the time. I will lay in bed right before falling asleep and think: "What should I dream about tonight?" and then I will dream about it in amazing detail. So I was getting pretty frustrated because my dreams kept getting interrupted by my odd cravings for couscous, which I had never eaten before. Example: I am a princess, staring up at the large tower in front of me. If I can get inside, I can save the prince and be the hero. The problem is that I have to use my bow and arrows and do some cool martial arts moves against a large group of goblins. Suddenly, the prince shouts down from the tower: "It's pointless saving me, my love! Just sit down somewhere and eat a large helping of delicious couscous. It's the only way to have a happy life..." At this point, I would wake up from my sleep/dream and would be really hungry for couscous. I would yank the sheets from Paul as grumpily as I could, and toss and turn for the rest of the night with the prince's words about eating couscous going through my head. It was getting pretty annoying and after having three nights of dreams interrupted by cravings for couscous, I gave in and searched for a good recipe.

Enough of my ramblings. I found this recipe at foodiewithfamily, a site that I have used before. I changed some things from her recipe, though, so I need to write it down here in this blog so that I don't have to keep having little post-it notes stuck to my kitchen walls that remind me of the changes.

What I love about this recipe: Well, besides the fact that couscous no longer ruins my dreams, it is such a beautiful dinner: the colors and textures really work well with each other. Also, this dinner really symbolizes summer: it's full of veggies and it's light and healthy. Finally, it is SO delicious! The salty taste of feta combines with the tart taste of red wine vinegar which combines with the crunchy taste of carrots, zucchini, and broccoli, which combines with the soft texture of couscous. Oh, what a treat!

Garden Couscous Salad

Ingredients:
*10 ounce box of Near East plain couscous (see picture below)
*4 cups of water
*olive oil (3tbsp plus approx. 2 tsp.)
*2 teaspoons of kosher salt
*1 teaspoon of pepper
*2-3 tbsp. red wine vinegar
*2 cloves garlic, minced
*1/2 sweet onion, minced very fine
*1 broccoli crown, cut into many tiny florets
*1/4-1/2 cup of kalamata olives, diced
*4 ounces feta cheese, crumbled
*1 medium zucchini, diced
*2 medium carrots or approx. 8 baby carrots, diced very small
*1 tsp. spicy mustard
*1 tsp. cayenne pepper
*small handful of parsley, roughly chopped

Directions:
1) Heat the approx. 2 tsp. olive oil in a large pot that has a lid. When the oil is hot, add the couscous and stir well to coat. Stir the couscous in the oil for 1-2 minutes or until the couscous is JUST starting to become golden (only a few kernels will be golden). Slowly and carefully add the water and 1 tsp. of kosher salt. Put the lid on and simmer, stirring occasionally for 8 minutes, or until the couscous is cooked through but not mushy. Take off the lid and let it cool.
2) While the couscous cools, chop the veggies and set them aside. Then, grab a large bowl. Transfer the couscous to the large bowl and add 3 tbsp. olive oil, the red wine vinegar, garlic, onion, 1-2 tsp. salt, and pepper. Toss until the couscous transforms magically from yellow, mushy porridge-type stuff to white, individual pebbles of deliciousness. At this point, taste and add more red wine vinegar/olive oil/salt/pepper to your taste preferences. I always end up adding a bit more red wine vinegar...
3) Add the remaining ingredients to the bowl and mix thoroughly. Make sure there is a good balance of ingredients: for example, is there enough carrots/orange? If not, add a few more. Etc.
4) Cover and refrigerate for at least one hour (you can also eat immediately). Enjoy!

Comments:
*I always add more cayenne pepper and red wine vinegar (as already mentioned) than the recipe calls for. That's just a personal preference, but I thought I would let you know that it works well with this extra boost of spice and zest.

*I don't care for olives, so I add less than 1/4 cup and it still tastes fine. So if you also don't care for olives, you could probably do without them...Also I have become addicted to parsley this summer, so I added LOTS of parsley and it was So good. I think this is a long-winded way of saying that you can add/subtract things from this recipe and it will still taste wonderful. :)

*I really hope you get addicted to this healthy meal like we did!

Mango Salsa

Okay, I need to be perfectly clear here. Before I made this mango salsa, I HATED the concept of a fruity salsa. Just the thought of fruit being mixed with peppers made my stomach cringe and my eyes roll in disgust. I tried a mango salsa once. I took one TINY bite and dramatically spit it out on the ground. Of course, that was back in the day when I was dramatic...which is, um, not a problem anymore. :)

Anyway, I made this mango salsa to please my husband. He always went on about how much he loved it and how he wished I wasn't so weird about it. I figured that since I was making an Avocado Salsa because I love feta and avocado, I should also make a salsa that my hubby would enjoy. So I forced myself to make this recipe. The whole time that I was preparing it, I kept thinking about how crazy people are to enjoy such random foods mixed together. And then I tried it.

Words cannot describe the tastiness of this salsa. I can't explain it because I still can't believe that I liked it. I liked it so much that I ate 1/4 of the container of it before letting my husband know that it existed. Oops. :) If you read the ingredients and think it sounds weird/gross/etc., I highly recommend that you try it anyway. I hope you love it as much as me. I will certainly be making this again. I got this recipe from foodiewithfamily, a blog on cooking that I check often for ideas. She has nice pictures of how to prepare the mangos, check it out here. Otherwise, here are the ingredients and directions if you are already a pro when it comes to mangos.

Ingredients:
*2-3 mangos
*1/4-1/2 red onion, diced small
*2-3 fresh jalapeno peppers, seeded and diced small
*2-3 cloves of garlic, minced
*1 large handful of cilantro OR parsley OR half of each, washed and chopped
*the juice of one lime OR one orange OR 1/4 cup of lime/orange juice OR some combination
*1 tsp. kosher salt
*ground pepper to taste
*tortilla chips

Directions:
1) Prepare the mangos so that you end up with as much mango flesh as possible, diced and put in a large bowl. You can look up directions easily on google or check out the link above.
2) Add the red onion, jalapenos, and garlic. Use gloves when handling the jalapenos if your skin is sensitive.
3) Add the cilantro/parsley, juice of a lime/orange, and salt and pepper. Mix together, taste and add spices/juices as desired. Enjoy!

Comments:
1) The only problem we had with the original recipe was that she added an entire red onion to the salsa. I added only half of an onion, thought it looked like too much, and stopped there. Paul still said that the salsa would have been better with LESS onion. I think you should eyeball your bowl and decide for yourself how much onion you want in your salsa. Next time, I will add more mango and use a little less than half of an onion.
2) I used a combination of parsley and cilantro for this salsa. It was very good! However, decide for yourself if you like one over the other. Parsley is more mild tasting than cilantro.
3) I used the juice of one super tiny lime and also added a splash of orange juice. The end result was a beautiful blend of orange and lime (aka sweet and tart) to this amazing salsa...yum
4) If you are hesitant about using jalapenos because you like milder foods, I assure you that this actually isn't that spicy of a salsa! It's weird. When I used two whole jalapenos for this recipe, I kept thinking about how my mouth was going to be on fire when I tried it. However, the orange juice and mangos do something magical to the recipe so that the jalapenos are a perfect addition and not as spicy as usual.  
5) I warn you now: this salsa is very addicting. Don't expect it to last more than one night! :)