Meatless Monday: Jalepeno-Cheese Corn Bread

Jalapeno-Cheese Corn Bread...MMMM!

I love this cook book, Cook, Eat, Cha Cha Cha. I don't know if they are still around, but if they are still in the Haight and you are in SF. Check them out. Cha Cha Cha. The food is a mix of Cuban, Puerto Rican, Cajun, and California Fresh!

The food is so awesome!!!

Here's the yummy beverage my husband made to go with this meal. I'm calling it the

"Black-out Winter" Sangria.

Start a hand full of blackberries (frozen in this case-picked last summer), smash, and then

add 4 0z. Sauvignon Blanc, 1 oz. Cointreau, and 1 oz. Brandy. Mix. YUM!

There are so many flavors in the cornbread, I just made a simple cole slaw on the side.
Sliced cabbage, apple cider vinegar, mayonaise, salt and pepper, that's it. Easy!
You'll be tempted to have another piece of this cornbread for dessert. So GOOD!

Mango Chutney

Mangoes are full of vitamins, minerals and anti-oxidants. Once you've mastered cutting around the slimy pit and scooping out the buttery sweet flesh inside...pure bliss! FYI: Mangoes contain a lot of tryptophan, the precursor of the "happiness-hormone" serotonin.

The HAPPY Fruit!!!

I just happened to pick up a mango the other day and rather than consume the whole thing, I made a Spicy Mango Chutney to go with my Grilled Brined Chicken Breasts, SO GOOD!

Spicy Mango Chutney
from Cook, Eat, Cha, Cha, Cha.

1 mango, peeled

1 tsp unsalted butter or canola oil

2 T red onion, finely chopped

1/2 tsp jalapeno, minced

1 tsp ginger, minced

2 T brown sugar

1 tsp ground cumin

1 T honey

Grated zest of 1 orange

1/2 cup fresh orange juice

1 T cilantro, minced

1 T red or green bell pepper, chopped

salt and pepper to taste

Cut the mango flesh in to 1/2-inch dice. Set aside.

In a medium saucepan, melt the butter over medium heat and saute the onion and jalapeno until the onion is translucent, 1 or 2 minutes.

Add the ginger, vinegar, brown sugar, cumin, honey, orange zest, and orange juice. Continue cooking over medium heat to reduce the mixture by half.

Reduce heat to low and gently stir in the diced mango, cilantro, and bell pepper. Add salt and pepper. Let cool to room temperature and refrigerate for up to 6 days.