Tropicobbler Recipes

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TROPI-COBB SALAD



Tropi-Cobb Salad image

Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of lime juice, salt, and EVOO, and dinner is done.

Provided by Chris Morocco

Categories     Bon Appétit     Lunch     Dinner     Salad     Chicken     Mango     Tropical Fruit     Avocado     Coriander     Cumin     Lime Juice     Lettuce     Tomato     Dairy Free     Soy Free     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield 4 servings

Number Of Ingredients 15

1 tsp. ground coriander
1 tsp. ground cumin
½ tsp. ground turmeric
½ tsp. crushed red pepper flakes
7 Tbsp. extra-virgin olive oil, divided
6 garlic cloves, lightly crushed
4 skinless, boneless chicken thighs, cut into (¾") pieces
Kosher salt
2 Tbsp. fresh lime juice
2 ripe avocados, sliced
2 small ripe mangoes, sliced
¼ red onion, thinly sliced
6 cups torn Little Gem or green lettuce leaves
1 cup cherry tomatoes, halved
Flaky sea salt, mild red pepper flakes, and basil and/or mint leaves (for serving)

Steps:

  • Mix coriander, cumin, termeric, and red pepper flakes in a small bowl; set aside. Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add garlic and cook, tossing occasionally, until golden brown all over, about 5 minutes. Increase heat to medium-high. Season chicken with kosher salt and add to skillet. Cook, tossing occasionally, until chicken is golden brown and nearly cooked through, about 3 minutes. Remove from heat and sprinkle reserved spice mix over. Toss several times to coat and let chicken sit in skillet until cooked through, about 1 minute longer. Transfer to a plate and let cool slightly.
  • Whisk lime juice and remaining 5 Tbsp. oil in a small bowl; season dressing with kosher salt.
  • Arrange lettuce, chicken, avocado, mango, onion, and tomatoes on a platter. Drizzle with dressing. Sprinkle with sea salt and red pepper flakes and scatter herbs over.

TROPICOBBLER



TropiCobbler image

Provided by Robyn

Number Of Ingredients 10

Mom's Original Easy Cherry/Pinapple Too Good To Be True Cobbler
1 16. 0z can crushed pineapple
1 (160z ?) can cherry pie filling
½ c (more or less depending on how much you want to add) Chopped nuts (optional)
Box of yellow cake mix
1 stick of butter (1 cup)
Or, my TropiCobbler version:
All the same as above, except instead of the cherry pie filling:
1 16 oz can mango (fresh is okay too of course) drained and chopped
1 16 oz can guava puree (found in most ethnic grocery stores), I believe guava jelly could be substituted. Use only half the can of puree (more or less).

Steps:

  • Step 1: preheat oven to 350
  • Step 2: spray 9″X13″ pan with Pam
  • Step 3: layer pineapple in panStep 4: layer fruit filling in pan
  • Step 5: add nuts
  • Step 6: add cake mix on top
  • Step 7: cut up butter in pieces and put on top Bake for 50 minutes until browned and bubbly.

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