Saturday, June 11, 2011

Dynamite Dessert: Strawberry and Mango Delite

This was inspired from a delightful woman I met at the grocery store the other day.  She had a cart full of mangos.  They looked beautiful!When I asked her what she was going to with all of the mangos she said she uses them in many recipes and especially loves to combine mangos with mint.  She was right mangos and mint is perfect! We loved it. 
  • 1 lb Strawberries, chopped
  • 2 Mangos, chopped
  • 2 Tablespoons Fresh Mint Chopped (we got ti from our herb garden- so fun to pick herbs with the kids)
  • Good Vanilla Ice Cream
  • 2 Cups Organic Heavy Cream
  • 1 Tspn Vanilla
  • 1.5 Tbsns Powdered Sugar
Moms Jobs:
  • Place mixing bowl and beater in the freezer.
  • Chop strawberries and mangos (a fast mango tip: First cut it in half around the  pit. Then cut the fleshy part into small squares then pop it out so the skin part of the mango is now inverted. Then run a knife along the the flesh part of the mango to remove it. ) I like to cut them so both fruits cuts are about the same size.
Tripp and Finn’s Jobs:
  • Tear up the mint into small pieces. (reserve a few pieces to top your whip cream:-))Toss mint with Strawberries and Mangos.  Add 1/2 Tbsn Powder Sugar and Toss. Put in Refrigerator.
  • Measure Heavy Cream, Vanilla, and Powder Sugar.
  • In you cold mixing bowl,  add  heavy cream and beat until you see peaks, add vanilla and powdered sugar.  Make sure not to over-beat. 
  • Assemble Bowls Scoop vanilla ice cream top with strawberries and mangos, dallop with whip cream, and garnish with fresh mint!
This is so refreshing- especially for the hot heat we’ve had! 
Enjoy!  Until next time... Holly, Tripp, and Finn

Thursday, June 9, 2011

Tripp's Wow Wow Favorite Lasagna

Tripp loves lasagna!  We tried gluten free lasagna noodles!  yeah!  Regular lasagna noodles hold up better for day 2 eating but these GF noodles work like a charm!  

1/2 pound sweet italian sausage (out of casing)
1 pound lean ground beef
1 small onion chopped
2 cloves garlic, crushed
32 oz Grandma's Sunday Sauce
1 tablespoons white sugar
1 tablespoon fresh basil leaves chopped
1 tablespoons chopped fresh parsley
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
1 pound mozzarella cheese shredded
1 1/4 cup grated Parmesan cheese
1 box lasagna noodles
Moms Jobs:
  • Preheat oven to 375 degrees F.
  • cook sausage, ground beef, onion, and garlic over medium heat until well browned. Mix with 16 oz pasta sauce.
  • Chop basil and chop parsley into small confetti.
  • Once Lasagna assembled, Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Tripp and Finn's Jobs:
  • In a mixing bowl, combine ricotta cheese with egg, most of the parsley and basil (leave a little bit to sprinkle on top), sugar, 1/4 cup parmesan cheese, and 1/2 tspn salt.
  • Assemble spread about 1 1/2 cups of Grandma's Sunday in the bottom of lasagna pan. Arrange 6 noodles lengthwise over pasta sauce. Top with Grandma's Sunday Spread with one third of the ricotta cheese mixture. Top with a 1/4 of mozzarella cheese. Spoon 1 1/4 cup meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat 3 layers, and top with remaining mozzarella and Parmesan cheese. 
Bake in preheated oven for 50 minutes. Remove foil, and bake an additional 10 minutes. Cool for 15 minutes before serving.   Enjoy!!!!