For Cinco de Mayo, these mango bowls are great as a dessert with a scoop of vanilla ice cream or lemon sorbet.

The recipe is from Urban Accents, which makes it with its Rio grande chili blend, an award winning chili seasoning that balances a smoky mesquite flavor with chili pepper, onion, garlic and bell pepper.

But mixed with the honey, it creates a spicy-sweet glaze.

Prep time is 10 minutes, cook time is 5 minutes.
 
 
RECIPE: GRILLED MANGO-CHILE-HONEY BOWLS (OR SLICES)

Ingredients For 4 Servings

 
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Preparation

1. PREHEAT the grill for medium heat. Make the glaze by combining the orange juice, honey and chili blend in small bowl, Mix well.

2. SLICE the mangoes by cutting the two large side portions from each side of the mango pit. Score each side in a crosshatch pattern, cutting down to, but not through, the skin.

3. PLACE the mango halves on the grill, cut side down, and cook for 2 minutes until light grill marks form on the fruit. Turn over and brush liberally with the glaze, trying to get glaze to drip down into the cut slits. Turn glazed mangoes over and grill for an additional 30 seconds; then remove from heat.

4. COOL the mangoes to room temperature; then turn them inside out by pushing them from the skin side. Serve resting on the skin as a tasty side dish or as a dessert with a scoop of vanilla ice cream.

You can stretch the recipe to 6 servings by slicing up the grilled mango halves.
 
 

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Our review of Diestel Ranch turkey chorizo inspired us to whip up a torta española for breakfast.

One of the most popular uses for crumbled chorizo is in a torta española, or Spanish omelet. Made with eggs, potatoes and onions, the recipe is customized with whatever ingredients you have on hand: cooked meats, sausage, other vegetables and herbs.

In Spain, it is served at any time of the day: for breakfast, lunch or dinner, or as tapas with a glass of wine. We sometimes serve a slice with a green salad as a first course.

To Americans, a torta will resemble a crustless quiche; but it’s made without cream or milk, and is cooked in a skillet rather than baked.

It’s an easy recipe, the most taxing part of which is flipping the half-cooked omelet onto a plate and then back into the pan. But you’ll have fun doing it.

Prep time 15 minutes, cook time 30 minutes. If you happen to have leftover boiled potatoes, you can use them and save 20 minutes of cooking the raw potatoes.

Ingredients For 4 Servings

Preparation

1. ADD the vegetable oil to a large skillet until the pan is filled halfway. Heat over medium-high heat. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs and herbs. Add the salt and mix well.

2. ADD the olive oil to a separate, nonstick, skillet, 10 inches by 2-1/2 inches deep. Heat over medium-high heat and add the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.

3. USING a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.

4. REMOVE the omelet to a plate and cut into 4 wedges for breakfast, smaller slices for a first course.
  

Love spicy sausage but have been told to avoid the cholesterol? How about turkey chorizo? How about a turkey chorizo scrambled eggs recipe (it’s below).

Made by family-run Diestel Turkey Ranch, it has lots of flavor and fewer calories, cholesterol, and sodium* than conventional pork or beef chorizo.

Whether in a Cinco de Mayo recipe or everyday breakfast burritos or scrambled eggs, it has only 2g of fat per serving.

The all-natural, Mexican-style chorizo is made from 100% pure ground turkey, is minimally processed, and is gluten-free. The family’s seasoning blend adds dimensions of flavor as well as a spicy kick.

The Diestel Family Turkey Ranch has been sustainably raising turkeys for over four generations. Their turkeys and turkey products are humanely raised on GAP-rated farms, without hormones, antibiotics, or growth stimulants, resulting in tender and juicier turkeys with old-fashioned flavor and great texture.

The products are sold at independent, natural and upscale food stores nationwide. Here’s a store locator.
 
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*A two-ounce serving has 60 calories, 15 from fat; 0g saturated fat, 30mg cholesterol, 360mg sodium, 2g diegary fiber, 8g protein.
 
 
MEXICAN CHORIZO VS. SPANISH CHORIZO

Mexican chorizo is a spicy ground meat sausage, sold fresh and uncooked. It can be purchased either loose or in a casing: Many traditional Mexican recipes call for the chorizo casing to be removed and the meat to be crumbled while cooking.

The traditional chorizo meat is pork, but you can find beef and turkey versions. Use Mexican-style chorizo as you would any ground meat.

Spanish chorizo is a cured, dried, ready-to-eat pork sausage. The casing is not removed prior to eating. Dense and chewy, Spanish-style chorizo is made in smoked, unsmoked, sweet, and spicy varieties. It can be served as tapas, with other charcuterie, with a cheese plate, or added to recipes (paellas, soups, tortas, etc).

Spanish chorizo is seasoned with smoked paprika, which is responsible for the vibrant color. Other traditional herbs and spices include cumin and garlic. Here’s a photo.
 

THINGS TO MAKE WITH CHORIZO

In Mexico, chorizo is often served at breakfast with scrambled eggs. Here’s a recipe from Betty Crocker that’s ready in 15 minutes.

Ingredients For 4 Servings

 
Preparation

1. REMOVE the casings from the sausage and cook the sausage on a 10- or 12-inch skillet over medium heat. Cook about 5 minutes until the meat is no longer pink, stirring and breaking up the sausage.

2. BEAT the eggs in a medium bowl until blended. Begin to toast the bread or warm the tortillas.

3. ADD the beaten eggs to the chorizo in the skillet and stir. Cook for about 4 minutes, stirring constantly, until the eggs are scrambled and set. Taste and add salt as necessary.

4. SPREAD the butter on the toasted slices of bread and place toast on individual plates. Spoon the eggs over the toast. Sprinkle with cilantro and serve.
 
 

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