If you are looking for a simple summer meal that is healthy, fresh, and a showstopper, you HAVE to make this Grilled Salmon with Mango Peach Salsa. It can be on the dinner table in under 30 minutes! You will WOW your family and friends with this meal b…
If you are looking for a simple summer meal that is healthy, fresh, and a showstopper, you HAVE to make this Grilled Salmon with Mango Peach Salsa. It can be on the dinner table in under 30 minutes! You will WOW your family and friends with this meal because it looks and tastes BETTER than…
I got that craving for fajitas the other day and just had to have ’em. I decided to switch things up a bit from my usual sheet pan fajitas and use portobello caps in place of the chicken. I also added a little smoky chipotle powder to the spice mix to keep things interesting. These Sheet Pan Portobello Fajitas are a new and welcome twist on the classic. A little squeeze of lime on top and a slice or two of creamy avocado, and you have a really tasty veggie-filled dinner.
Originally posted 6/11/2016, updated 8/8/2022.
Portobello Mushrooms on a Budget
Portobello mushrooms aren’t the cheapest item in the produce aisle, so it’s important to use some of our budget byting principles here. First, make sure you compare prices both between available grocery stores and even within the store. If your grocery store sells them both packaged together and loose, be careful to compare the per-pound price because it might be cheaper to buy them loose!
Second, we’re going to combine the portobello mushrooms with other ingredients that are much less expensive, like onions, bell peppers, and tortillas to balance out the total price and keep the price per serving on the low side.
Make it Spicy or Mild
The recipe, as written below, is a little smoky and spicy thanks to the chipotle powder in the fajita spice mix. If you prefer a mild fajita, skip the chipotle powder and make sure to use a chili powder blend that is mild. If you want your fajitas to be smoky but not spicy, replace the chipotle powder with smoked paprika.
Meal Prep It!
The filling for the fajitas works great as a meal prep. Just pack up the roasted mushroom, pepper, and onion mix in a lunch container with a slice of lime and a couple of tortillas. When it’s time for lunch, remove the tortillas and lime, reheat, then fill the tortillas, squeeze your lime, and enjoy!
For the avocado, I suggest slicing a few slices off the whole avocado each day. Only the exposed surface will darken, and it only darkens slightly (it doesn’t turn completely black like mashed avocado). The darkening of the avocado does not mean it is spoiled, it just means that it has been exposed to oxygen (like a brown apple), and is still perfectly safe to eat.
Preheat the oven to 400ºF. In a small bowl, stir together all the ingredients for the fajita spice mix
Slice the portobellos, bell peppers, and onions into 1/4 inch wide strips. Place the sliced vegetables on a large sheet pan. Drizzle the olive oil over the vegetables then sprinkle the fajita spice mix over top. Use your hands to toss the vegetables until everything is well coated in oil and spices.
Roast the vegetables in the fully preheated oven for 40 minutes, or until the vegetables are slightly wilted and the edges have a nice brown color. Stir the vegetables half way through the roasting time to make sure everything gets even exposure to the hot air.
After removing the vegetables from the oven, squeeze fresh lime juice over top. Sprinkle chopped cilantro over the vegetables. To serve the fajitas, scoop a small amount of the roasted vegetables into each tortilla and add a slice of avocado.
Notes
*The chili powder I use is a mild blend made by McCormick. It is not spicy at all and contains barely any salt. If using a different brand, make sure to adjust the salt and/or chipotle accordingly.**The small amount of sugar in this recipe helps caramelize the vegetables and give everything that grilled or charred flavor that is characteristic of fajitas.
How to Make Sheet Pan Portobello Fajitas – Step by Step Photos
Begin by preheating the oven to 400ºF. In a small bowl, stir together 1 Tbsp chili powder, 1/2 tsp chipotle powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1 tsp cumin, 1 tsp sugar, and 1/2 tsp salt.
I used 8 oz. portobello caps (2-3 depending on their size), two bell peppers (any color), and two yellow onions for my fajitas.
Slice the vegetables into strips about ¼-inch wide. I also cut the portobello strips in half, so the pieces aren’t quite so large. Place the sliced vegetables on a large sheet pan.
Drizzle 3 Tbsp olive oil over the vegetables, then sprinkle the prepared fajita seasoning over top.
Use your hands to toss the vegetables in the oil and spices until everything is evenly coated, then make sure the vegetables are spread out over the baking sheet in an even layer.
Roast the vegetables in the preheated oven for 40 minutes, or until they are slightly wilted and have browned on the edges. Stir the vegetables halfway through the roasting time to make sure everything gets even exposure to the hot air.
After roasting, squeeze lime juice over the vegetables and top with chopped cilantro.
To serve, scoop a small amount of the fajita vegetables into each small tortilla and add a slice of fresh avocado.
Seriously, these Chipotle Portobello Oven Fajitas are probably one of my favorite vegan recipes!
Peach season is in full swing! And if there’s one thing I can’t resist, it’s a fragrant and juicy summer peach. And while peach desserts are great, peaches also go fabulously well with savory dishes. For this Chipotle Peach Salsa, the sweetness of the peaches perfectly balances the smoky heat of chipotle pepper, while lime and cilantro keep the salsa light and fresh. You’ve got to try this amazing salsa. Scoop it up with chips, spoon it over your grilled chicken or fish, or pile it onto some rice as part of a bowl meal!
Originally published 7-30-2010, updated 8-6-2022.
What’s in Chipotle Peach Salsa
This fresh (not cooked) salsa is super simple. You’ve got some of the classic salsa ingredients like onion, garlic, cilantro, lime, and salt, but instead of using tomato as the base flavor, we’re using peaches. To balance the sweetness of the peach I’ve added some chipotle peppers in adobo sauce, which has a spicy and smoky flavor. Then for a little extra zing, I threw in some grated fresh ginger!
Is This Salsa Spicy?
Yes, this Chipotle Peach Salsa is spicy. You can control the level of the heat by adjusting how many chipotle peppers are added. Start with one and just stir in more until it gets to where you like it! If you prefer no heat, simply leave the chipotle peppers out and you’ll have a great classic peach salsa.
What to Serve with Peach Salsa
This salsa is so good you’ll probably find yourself stuffing chip after chip piled high with the salsa into your mouth. But if you want to serve it as part of a meal, try adding the salsa on top of grilled chicken, fish, or shrimp. Fruit also goes quite well with pork, so this salsa would be awesome on some pork chops or a pork tenderloin! It would also make a great add-on to bowl meals, like these Mango Coconut Tofu Bowls or Sweet and Spicy Chicken Bowls.
How Long Does it Last?
Fresh salsas last somewhere between 3-5 days in the refrigerator, but the longevity will depend on the freshness and ripeness of the ingredients. If your peaches are very ripe and soft, like the ones I used today, the salsa will break down a little faster. If the peaches are a little more firm, you may get more of a lifespan out of the salsa. But I love using soft peaches because they create a saucy texture in the salsa as you stir everything together!
Chipotle Peach Salsa
Use those fresh, juicy summer peaches to make this sweet and spicy Chipotle Peach Salsa! Goes great with chips, chicken, fish, and more!
Dice the peaches into small pieces (peeling is not necessary). Finely dice the onion, mince the garlic, grate the ginger, mince the chipotle peppers, roughly chop the cilantro, and squeeze the juice from the lime.
Add the peaches, onion, garlic, and ginger to a bowl. Add one of the minced chipotle peppers, 1 Tbsp lime juice, and 1/4 tsp salt to begin with. Stir the ingredients to combine. Taste the salsa and adjust the salt, lime, or chipotle to your liking (I used 2 chipotle peppers, 2 Tbsp lime juice, and ½ tsp salt total).
Serve immediately or refrigerate until ready to eat.
For this Chipotle Peach Salsa, you’ll need 2 lbs. of fresh ripe peaches (about 8 peaches), ¼ of a red onion, 2 cloves of garlic, 1 fresh lime, about 1 tsp grated fresh ginger, ½ bunch of cilantro, and 2 chipotle peppers in adobo sauce.
This is what the chipotle peppers in adobo sauce look like. You can use one pepper if you just want a little heat, then add more to your liking. I added two peppers (finely chopped).
Chop the peaches (not peeled) into small pieces. Finely dice the red onion. Mince the garlic and grate the ginger. Roughly chop the cilantro and mince the chipotle peppers. Add the peaches, onion, garlic, ginger, cilantro, and chipotle peppers to a bowl. Squeeze about 1 Tbsp lime juice over the top and add ¼ tsp salt.
Stir everything together, then give it a taste. Add more lime and salt as needed. I ended up using 2 Tbsp juice and ½ tsp salt, total. If your peaches are very soft, they will form a saucy texture the more you stir the ingredients together. If your peaches are firm, you’ll have a chunkier salsa, similar to the texture of pico de gallo.
Enjoy that deliciously sweet and smoky peach salsa immediately or refrigerate for later!
This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime dressing.
Got ripe mangos and need a way to use them? Try this bright and beautiful Mango Salad recipe! There’s nothing like the honeyed sweetness of a juicy mango, and here’s a fresh way to accessorize it. Pair it with cool cucumber, crunchy bell pepper, and herbaceous mint and cilantro, then cover it all in a honey lime dressing. It’s irresistibly refreshing and a versatile side dish for any plate: ideal with fish, veggie mains or even tacos. It’s always a huge hit at our house: and we hope it will be at yours!
Ingredients in mango salad
You can build a mango salad in many different ways, but we love this simple pairing of colorful vegetables and a zingy dressing. The flavor profile is like mango salsa, but you can eat it in so many more ways! Here’s what you’ll need for this salad recipe:
Mangos
Red bell pepper
English cucumber: we prefer the mild flavor and bright green color of an English cucumber: and you don’t need to peel it! If you use a standard cucumber, make sure to peel it.
Red onion
Fresh mint: the fresh herbs make the dish! Seek out fresh mint if at all possible; don’t substitute dried. If it’s growing season, mint is easy to grow at home.
Fresh cilantro
Lime juice
Honey or maple syrup
Salt and pepper
How to cut a mango
The part that takes the longest in this mango salad? Cutting a mango! There are several ways to tackle this juicy fruit. Here’s our method for how to cut a mango:
Cut around the pit: Stand the mango on its side, with the stem facing away from you. Using a large chef’s knife, cut around the pit on one side. Start about 1/4″ from the center, following the curve of the pit. Repeat the same cut on the other side of the pit.
Use a pairing knife to score it into squares: Use a paring knife to score the mango into squares, taking care not to cut through the peel.
Scoop it out with a spoon: Use a large spoon to scoop between the fruit and the peel to remove the diced mango.
Scale it up!
This mango salad recipe calls for 2 mangos. Want to scale it up slightly, or have more mangos to use? You can use the same quantities of all the ingredients, but use 3 mangos instead. Taste and add more salt to taste. You can also add a hint more lime if you’d like.
Ways to serve mango salad
Mango salad is so versatile and works with many styles and types of dishes! Here are a few ideas to get your wheels turning:
In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.
Notes
*For a larger salad, use 3 ripe mangos and add more salt to taste.
Who needs a 20-minute meal that you can whip out when life is busy? We all do, right? These BBQ Chicken Pita Pizzas are a dinner lifesaver. They are perfect for busy weeknights. They only take 20 minutes tops to make and kids and adults LOVE them. My b…
Who needs a 20-minute meal that you can whip out when life is busy? We all do, right? These BBQ Chicken Pita Pizzas are a dinner lifesaver. They are perfect for busy weeknights. They only take 20 minutes tops to make and kids and adults LOVE them. My boys request these fun pizzas for dinner…
When the weather is hot, we find ourselves craving cooling, satisfying meals that come together fast. Enter this 30-minute Creamy Sesame Noodle Salad! It’s fresh, saucy, filling, SO flavorful, and delicious served warm or cold.
We love it for picnics i…
When the weather is hot, we find ourselves craving cooling, satisfying meals that come together fast. Enter this 30-minute Creamy Sesame Noodle Salad! It’s fresh, saucy, filling, SO flavorful, and delicious served warm or cold.
We love it for picnics in the park, as a side dish for BBQs, or as part of a summer meal. Make it a meal by pairing with tempeh or grilled tofu or chicken skewers (recipes coming soon!).
Arroz con Pollo (Spanish for chicken and rice) is a mouth-watering, budget-friendly, one-pot dish, that only has about ten minutes of hands-on cooking time, and is ready to go in a little over a half hour. Win, win, win, win, win!! It’s a staple on many Latin American tables, though the ingredients and techniques used to make the dish vary depending on what country you’re in. This arroz con pollo recipe is the Puerto Rican version, and the one I grew up eating at my Abuela’s (grandmother’s) table.
What is arroz con pollo?
At its most basic, arroz con pollo is a one-pot chicken and rice dish. In the Puerto Rican version, the rice is rendered a bright yellow by annatto, the same spice that gives cheddar cheese its signature golden hue. It gets earthy herbal notes from the recaito (aka sofrito), a fragrant puree of cilantro, yellow onions, green bell peppers, and garlic. And there are delightful pops of acidity from the Spanish olives. Traditionally, pigeon peas are used, but they can be hard to find on the mainland, so frozen peas make for an easy substitute.
What cuts of chicken should I use?
You can use any cut of chicken, though you should be mindful that darker meat, like thighs and drumsticks, are more forgiving of a longer cooking time because of their higher fat content. Chicken breasts can dry out fairly quickly, so keep an eye on them. You can also keep the chicken pieces whole or on the bone. For pickier eaters, feel free to slice the chicken into bite-size pieces before cooking. If you use cuts with skin on, try removing the skin after cooking and placing it on a cookie sheet or sheet pan. Bake the skin in a 350ºF oven until crispy and then use as a garnish.
Can I substitute the rice?
If you want to substitute the white rice for brown, you’ll need to add more chicken stock. For 2 cups of brown rice use 4 cups of chicken stock. You will also need to increase the cooking time by ten to fifteen minutes. You can also use cauliflower rice, but you won’t need to cook it as long, as it will turn to mush. Decrease the amount of chicken stock to 1 cup and cook the chicken in the liquid until it has reached 160 to 165ºFs. Remove the chicken from the pan and then stir in the cauliflower rice and the peas. Cook for just a few minutes until tender, add the chicken back to the pot, and garnish.
Do I have to use chicken stock?
While chicken stock is traditional, you can substitute it with veggie stock or even salted water if you prefer. If you’re trying to waste less food, you can also use bean water. For creamier results with heavy tropical vibes, use a mixture of half chicken stock and half coconut milk.
What can I serve it with?
Arroz con Pollo is a full meal, but it is traditionally served with a few slices of ripe avocado. You can make a vibrant and simple side salad as well. I also love it with a few hearty slices of garlic bread.
Does arroz con pollo freeze well??
Arroz con Pollo is perfect for meal prep and freezer meals. It will last up to three days in your refrigerator. Sprinkle it with a little water before reheating to loosen it up. If freezing, make sure that everything has cooled before portioning into a freezer-safe container. You can prevent frost from forming on your rice by filling the container to the tippy top or by placing a piece of wax paper on top of the rice, so it isn’t exposed to air.
Arroz Con Pollo (Puerto Rican Chicken and Rice)
This scrumptious Puerto Rican chicken and rice dish is a weekly staple at my house. Arroz con Pollo is an easy one-pot meal, that's ready in no time and is perfect for meal prep and freezer meals.
Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.
Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.
Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes. Add the garlic, tomato sauce, and olives. Sauté the mixture until it's fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.
Add the rice and sazón and gently mix them into all of the ingredients, so that every grain is covered in the sauce. Add chicken stock and bring to a boil. Allow mixture to boil undisturbed until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.
Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.
Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice. Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.
Place chicken thighs in a shallow bowl and rub down with 2 teaspoons of cooking oil and 2 teaspoons of adobo seasoning. Place uncovered in your refrigerator and allow to marinate for thirty minutes.
Set a Dutch oven or other heavy-bottomed large pot over medium-high heat. Add the remaining 2 tablespoons of cooking oil to the pot. Once the oil is shimmering, add the chicken thighs to the pot, arranged in an even layer. Sear each side of the thighs until golden brown, about 3 minutes per side. Remove the thighs from the pot and set them aside.
Add the sofrito, diced onion, and half of the diced red pepper to the chicken fat in the pot. Sauté until the onion is translucent, about 3 minutes.
Add the garlic, tomato sauce, and olives.
Sauté the mixture until it’s fragrant and most of the liquid has cooked out. A spoon run down the middle of the pan should leave a dry trail.
Add the rice and sazón and gently mix it into all of the ingredients, so that every grain is covered in the sauce.
Add chicken stock and bring to a boil.
Allow mixture to boil without a lid, undisturbed, until the stock has evaporated and the rice is visible on the surface of the pot. There should be multiple round steam vents on the surface of the rice.
Place the reserved chicken thighs on top of the rice. Lower the heat to medium-low and cover the pot with a tight-fitting heavy lid. Cook for 20 to 30 minutes, until all of the stock has evaporated and rice has cooked through.
Remove the chicken from the pot and set it aside. Stir in frozen peas and fluff the rice.
Add the chicken thighs back to the pot. Garnish with the remainder of the diced red pepper and cilantro leaves.
Summertime calls for salsa! And what better way to brighten up your taste buds and salvage your quickly (over) ripening peaches than with a fresh and sweet peach salsa?!
This versatile condiment is perfect for dipping tortilla chips or topping ta…
Summertime calls for salsa! And what better way to brighten up your taste buds and salvage your quickly (over) ripening peaches than with a fresh and sweet peach salsa?!
This versatile condiment is perfect for dipping tortilla chips or topping tacos, bowls, fish, chicken, and salads (recipe coming soon!). It’s quick and easy to make, with just 15 minutes, 7 ingredients, and 1 bowl required!
We LOVE making and eating pasta salads during the hot summer months because they don’t require much cooking, you only have to cook the pasta, which only takes about 10 minutes. Plus, pasta salads can be made in advance. I always love having one i…
We LOVE making and eating pasta salads during the hot summer months because they don’t require much cooking, you only have to cook the pasta, which only takes about 10 minutes. Plus, pasta salads can be made in advance. I always love having one in the fridge for easy lunches and dinners. This Southwest Pasta…
Sofrito is the heart and soul of Caribbean cuisine and the knock-out flavor base of many of its dishes. It’s budget-friendly, easy to make, and pure magic in almost any savory recipe. If you want to kick up your cooking prowess a hundred notches with just one technique, THIS IS IT.
What is sofrito?
Sofrito originated in Spain, and the word refers to a technique where you fry aromatics to release flavor compounds. The sauce took on different forms as the Spanish colonized the Caribbean, and islanders recreated sofrito with available ingredients. In Puerto Rico, where I was born and raised, sofrito is called recaito, after recao, an herb that grows wild throughout the island and gives the puree its distinctive bright green color.
How do you make sofrito?
In its most basic form, sofrito is a mix of aromatics like peppers, onions, garlic, and herbs. Think of it like the Latin version of a mirepoix or the holy trinity. Except making it is as simple as busting out your blender or food processor. Of course, if you don’t have these kitchen tools, you’ll have to rely on old-fashioned elbow grease and mince the ingredients. Either way, the results will always be fantastic.
What’s in Sofrito?
The ingredient list for sofrito changes depending on the region. In Spain, the sauce includes tomatoes; in the Dominican Republic, it contains vinegar; in Puerto Rico, neither of those ingredients made the cut. Traditionally, Boricuas (i.e., Puerto Ricans) make sofrito with a sweet pepper known as ají dulce, garlic, onion, and, as I mentioned earlier, recao. This pungent herb is a distant relative of cilantro and is also known as Chinese parsley or sawtooth coriander. You can usually find ají dulce and recao at an Asian or Latino supermarket. When I can’t find these traditional ingredients, I sub them with green bell pepper and cilantro.
No matter what the ingredients, sofrito is usually the first thing to hit the pan, where it is lightly fried until your kitchen smells like heaven. (Am I the only one that thinks heaven will smell like something amazing’s cooking?) No matter your religious musings, I’ve seen many islanders get choked up at the first whiff of sofrito. TRUST ME. This sauce is powerful stuff.
How do you store sofrito?
A little sofrito goes a long way, so you’ll always have leftovers when you make a batch. Store it in an airtight container in your fridge for up to a month. Or do like every abuela (Spanish for grandma) does on the island: freeze any leftovers in an ice cube tray. Then transfer the cubes to a freezer-safe container, where they will stay fresh for up to three months.
How is Sofrito Used?
Honestly, many savory recipes would benefit from a few tablespoons of sofrito. Of course, it’s imperative that you use it in Caribbean dishes, like my recipe for Arroz con Pollo (Puerto Rican chicken and rice). But you should also try it in your favorite stews, soups, beans, and sauces. For example, a few tablespoons would be spectacular in this easy chili, this hearty vegetable barley soup, or this dreamy Spanish chickpeas and rice.
Puerto Rican Sofrito
Sofrito is the aromatic flavor base of many Caribbean dishes. It's budget-friendly, easy to make, and pure magic in almost any savory recipe.
Cuisine Latin
Total Cost $2.53 recipe / $0.36 serving
Prep Time 5minutes
Servings 7¼ cup each
Calories 14kcal
Author Monti – Budget Bytes
Ingredients
1yellow onion$0.37
1green bell pepper$0.79
1bunchfresh cilantro$0.89
6clovesgarlic$0.48
Instructions
Peel the onion and deseed bell pepper, then quarter them. Rinse the cilantro and chop the bunch roughly.
Add the onion, bell pepper, cilantro, and garlic to the bowl of a food processor. Pulse until a smooth, thick puree forms.
Use the sofrito in a recipe immediately, store in an air-tight container for up to a month in the fridge, or portion into ice cube trays and store in the freezer for up to three months.
How to Make Puerto Rican Sofrito- Step by Step Photos
Prep and quarter the onion and bell pepper. Rinse and chop the cilantro. Add the onion, bell pepper, cilantro, and garlic to the bowl of a food processor or blender.
Pulse until the ingredients transform into a smooth, thick puree. If the blades get stuck cutting through the ingredients, add a little olive oil to move things along.
You can use the sofrito immediately, store in an air-tight container in the fridge for up to a month, or portion into an ice cube tray and freeze. Place the cubes into a freezer-safe container and store for up to three months.
If you are looking for a simple summer meal that is healthy, fresh, and a showstopper, you HAVE to make this Grilled Salmon with Mango Peach Salsa. It can be on the dinner table in under 30 minutes! You will WOW your family and friends with this meal because it looks and tastes BETTER than… 
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Who needs a 20-minute meal that you can whip out when life is busy? We all do, right? These BBQ Chicken Pita Pizzas are a dinner lifesaver. They are perfect for busy weeknights. They only take 20 minutes tops to make and kids and adults LOVE them. My boys request these fun pizzas for dinner… 
We LOVE making and eating pasta salads during the hot summer months because they don’t require much cooking, you only have to cook the pasta, which only takes about 10 minutes. Plus, pasta salads can be made in advance. I always love having one in the fridge for easy lunches and dinners. This Southwest Pasta… 
