Judging from some of my previous Chicken Snack Creations, Fresh Orange Fruit Flavored Chicken With Watermelon On Top , Orange Seasoned & Stuffed Chicken Accompanied By Sliced Shitake And Asparagus, Mango Habanero Chicken Wings and Pineapple Pepper Chicken, you can just about bet your bottom dollar snack stash that I am rolling out this chicken dish with some fruit and veggies alongside (or on top, however you want to look at it).

Chicken And Toppings

1 Organic Chicken Breast
2 Kiwi Fruits (Each Sliced Into Fours)
1 Whole Purple Bell Pepper (Which Turned Green Once Cooked)
2 Pinches Of Pepper
2 Pinches Of Salt

And The Cooking

With the kiwi slices and purple bell peppers slices ready and waiting, set the black pepper and salt evenly on both sides of said organic chicken breast and place the kiwi and bell peppers on top just prior to placing all in the oven at 350 degrees for 35-40 minutes of baking. Since this chicken breast was not so thick, I did not flip it throughout the baking time and simply let it cook one one side, confident that both sides were getting enough attention in the oven. The rest is pretty much up to you. Grab your favored utensils and dig in!

Whether lunch, dinner, late night or whenever time snacking, there is no need to make a run for the border with this particular meal. Simply make yourself right at home and prepare for these sweet & spicy chicken wings, baked fresh in the comfort of your own kitchen. And, mind you, these may appear to be quick and easy on the ingredients but they certainly bring the noise with their intense, delicious flavor. Check it..

The Doings

15 Chicken Wings
Tiny Dash Of Salt
1 Mango (Sliced)
1 Habanero Pepper (Sliced)
3/4 Cup Honey

Doing The Doings

Drench both sides of chicken wings equally with honey then place in glassware (or oven safe container/pan) prior to tossing the mango and habanero slices all on top then pinching a small tad of salt over it. Next up, it’s 40-45 minutes of baking at 350 degrees prior to gobbling these wing snacks down in a hurry, enjoying the sweet, spicy and darn right delicious chicken wing flavor.

PS – If these here Sweet & Spicy Snacks with the habanero make you cringe in fear of HOT spice, calm yourself with, perhaps, my Watermelon Flavored Chicken or my Orange Seasoned & Stuffed Chicken, they’re both sweet and kindly gentle to the taste. Promise.

PS2 – These Sweet & Spicy Mango Habanero Chicken Wings are safe for the No Complex Carbohydrate Diet.

PS3 – If you can’t take the HEAT, (simply) get out the Scotty Snacks Tea.

Seasoning

1/4 Tsp Salt
1/4 Tsp Pepper
1/2 Tsp Honey
1 Tbsp Clarified Basil Butter
3/4 Lb Swordfish Filet
1/3 Whole Carrot
4 Snow Peas
2 Small Pieces Broccoli
1.5 Tbsp Mango Relish (with Sliced Basil added)

Preparation And Cooking

Spread 1/3 clarified basil butter equally on one side of swordfish filet then adequately season with salt, pepper and honey. Flip swordfish over and repeat the same steps. Place the remaining 1/3 of butter in skillet and set the heat on to low (I used last to lowest setting on my stove) so as to get the butter melted. Next, toss the swordfish in and let cook on each side for approximately 5-7 minutes prior to taking out of skillet. With the vegetables sliced how you like them (I personally sliced them thin, like chips for this dish), place them into the (now butter greased) skillet and sear them gently just before pouring either on top of fish or alongside of fish. Spoon on the Mango Relish (with Basil added) and that’s a wrap. (Get you a nice glass of tea, perhaps, and) Dig in, dinner’s ready!

Ingredients

1 Yellow Onion (sliced into 2 halves)
1/2 Jalapeno Pepper (sliced into 2 halves)
3/4 Yellow Pepper
3/4 Red Pepper
2 Tbsp Tequila
2 Habanero Peppers (sliced)
2 Limes
1 Garlic Bulb (broken up and peeled)
15 Portobello Mushrooms
1/2 Tbsp Salt
1/2 Tbsp Pepper
2 Quick Shakes Of Crushed Red Pepper
1 Tbsp Honey
1, 2.75 Lb Pork Loin
1/2 Cup Green Salsa
3/4 Cup (Distilled) Water
2 Cases Of Negra Modelo – for consuming afterwards, along w/ the meal(s) (optional )
1 Pinata (optional )

Methods

Get your trusty old crock pot out and get that puppy ready and set on LOW for a slow cooked treat! After seasoning the first side of the pork loin with the salt, pepper, crushed red pepper and honey, pour on 1 Tbsp of tequila then squeeze 1 whole lime around. Next, flip the loin and repeat same steps. Once your pork loin has the seasoning applied to both sides, drop it in the crock-pot, add all of the remaining ingredients on top and all around then close and seal the crockpot down. Now, tilt you your sombrero sideways and get you some rest (or find something else to occupy yourself with), the crock-pot will do all of the work for the next 4-6 hours, prior to you opening the lid and flipping the pork loin over then stirring the toppings all around. Close and seal the lid afterwards and leave shut for another 4-6 hours. For this particular recipe, I left it closed for a total of 8 hours, 4 for each side, resulting in a total cook time (on low) of 8 hours. The rest is pretty simple – the pork loin will be so tender that turning it into to pulled pork will be as easy as pulling the pork off of their bones (if it hasn’t already fallen off the bones) and using a fork to break up the remaining chunks. Also to state, breaking up the peppers and garlic can be quickly down by smushing with a fork, however, the portobello mushrooms and onion halves will need to be individually sliced into pieces.

Hold Your Horses!

Lastly, please don’t lose your appetite just yet because, well, with all this tequila lime flavored pork loin, I’ve got a few variations of Mexican Snack Ideas coming your way. Amongst them would include but would not be limited to the following: fajitas, quesadillas, nachos, burritos and enchiladas. What about YOU? What would you like to see it used for? Or, better yet, what would you use your Tequila Lime Pork Loin for?

To Note: Some of you (pet lovers) may be thinking, “come on Scotty, throw a dog a bone” but, please understand, with the habanero, jalapeno and crushed red peppers along with the green salsa, these pork loin bones will definitely be TOO spicy for Fido. Maybe next time.

How Dinner Was Done

After (previously) seasoning both sides of this chicken breast with honey, salt, pepper and fresh juice from an orange then letting marinade atop orange peels, I carefully made a small slither on top of this breast for shoving a piece of orange in between. Once the oven was preheated to 350, I placed the chicken in the oven, set the timer to 30 minutes and added the sliced mushrooms and asparagus along with a few drops of water to a small pot and began to cook covered on low (leave on low and will slowly cook and magically be done in aprox 30 minutes, just when the chicken breast is fully cooked). To note, I did flip the chicken breast once (after 15 minutes) and then put back in for another 15 minutes. And, somewhat similar to the previous orange flavored chicken dinner gathering, I took the cooked chicken out, added the sliced Shitake mushrooms and asparagus and chomped it all down with another cold glass of fruit flavored tea. Bizz-am!

Re-Cap!

The Basics-
(1) Boneless Chicken Breast
Fresh Juice from an Orange
Sprinkles of Salt & Pepper
Dab of Honey
*Orange peels were used while marinating

Cooking Instructions-
Baked in oven for 30 minutes at 350 degrees (on top shelf)
*I flipped the breast once, cooking both sides for 15 minutes each

Drinks to Consume With-
Fruit Tea or a Pinot Grigio
*I do plan to serve some posts regarding the tea I make/drink so, please do be tuned. And, certainly worth the mention, for more information specific to wine and the pairing there of with meals, check out Gary V’s classy wine show at Wine Library TV

How Dinner Was Done

I simply added a few squirts of honey along with a dash of salt, a dash of pepper and a squeeze of an orange to a boneless chicken breast filet and placed it on top of some orange peels for marinating. After marinating for about 5 hours (does not have to be this long, 30min-1hour is typically sufficient but, I got held up and, quite frankly, I like to soak when I marinade ), I preheated the oven to 350 and began to slice the (seedless) watermelon. Once the chicken was cooked, I added the sliced watermelon right on top of it, paired it with a cold glass of (fruit) tea and, the rest is digesting.

PS – If you are looking to pair this particular meal with a wine of choice, might I recommend trying it with a pinot grigio (white wine).

Re-cap

Items Used -
(1) chicken breast filet
dashes of salt & pepper
fresh orange juice
smack of honey
*Both sides were equally seasoned

Cooking Specifics -
30 minutes on 350 in oven (top shelf fine)
*For best result, I recommend doing 15 minutes on each side

Suggested Drinks -
Fruit tea or Pinot Grigio