Marriage isn’t always easy and marriage with a little one can be even more challenging. There have been times in recent weeks that I’ve bitten off Mr. P’s head and then later thought how unfair it was for me to do so. Then I go apologize and try to right any wrongs, always realizing too late that stress and the craziness of a little one is not a time to push away your teammate.
My mom always says that Mr. P and I “communicate well” and while I think that’s true, we definitely have our moments where our communication could be greatly improved. I understand why the first year following the birth of a child can be a big challenge for a couple and that’s coming from a mom of a very happy baby who typically sleeps very well (with the exception of months 4, 5, 6, and 7. sigh.)
I tell you all of this because…
1. I am an over-sharer!
2. Yesterday was a great day for Mr. P and I. We got to spend some time together, reconnecting on the isolated beach doing fun things like kissing under the sunny skies (sometimes, you just want to act like a teenager!). I mean, check out our little oasis yesterday. Gorrrrrrg.
3. The night I made this meal, we were pretty upset with one another and he opted not to eat this AMAZING dinner. I’m not exactly sure how that makes sense, but…yeah.
Now that we’re all reconnected and back to a rejuvenated place as a couple, I’ve agreed to remake this meal (didn’t take much convincing 😉 ). It was so SPICY, he’d have loved it. And that homemade mango-pineapple salsa? The star was somehow the red pepper. The combination is just out of this world. If tacos or spice aren’t for you, just make this salsa…and try not to eat it all in one sitting. No easy task, friends. It’s divine.
My sun-kissed, happy self couldn’t be happier to share this gem of a recipe with you.
- ½ red bell pepper, finely diced
- ¼ cup red onion, finely diced
- 1 mango, finely diced
- 1 cup pineapple, finely diced
- ¼ cup cilantro, minced
- 1 Tbsp fresh lime juice
- ½ tsp salt
- 2 tsp paprika
- 1½ tsp cayenne pepper
- 2 tsp salt
- 2 tsp black pepper
- 2 tsp Italian seasoning
- 1 tsp brown sugar
- ½ tsp red pepper flakes
- 1½ lbs boneless, skinless chicken breasts, cut into ¾-inch pieces
- 1½ Tbsp Caribbean seasoning (see below)
- 2 tsp olive oil
- 8 (6-inch) tortillas
- 2 cups cabbage slaw
- Dice and toss together all ingredients for the salsa; refrigerate until ready to use.
- Mix together the Caribbean seasoning ingredients until well-combined. Note: you will not use all of the prepared seasoning; store leftover seasoning in an air-tight container.
- Place diced chicken in a bowl and sprinkle with ¾ tablespoon seasoning; toss. Sprinkle chicken with remaining ¾ tablespoon of seasoning and toss again.
- Heat oil in a large non-stick skillet over medium heat. Once oil is hot, add the chicken and cook for 7-10 minutes or until cooked through.
- To serve, fill each tortilla with cooked chicken, then top with slaw and Caribbean salsa.
*The original recipe called for 2 teaspoons cayenne, but I figured that would be WAY too spicy. I cut back to 1½ and it was still really spicy...and I like spicy. If you prefer less heat, consider using 1 teaspoon or less. Cayenne is hot, hot, hot!
- Sunday: Two-Cheese Veggie Nachos
- Monday: Parm-Style Chicken Sliders
- Tuesday: Sesame Cabbage Salad with Grilled Salmon
- Wednesday: leftovers with Grilled Watermelon Pizza
- Thursday: probably take-out before heading to Chicago