Mango Lassi

Mango Lassi
Summer Is Just Around The Corner! So Refreshing!
Difficulty: Easy
Prep Time: 1 hour
Cooking Time: No cooking required

Ingredients
2 ripe mangoes; peeled & diced
3 tbsp sugar
1 cup plain yogurt
1 cup milk
5 cardamom pods, cracked
1 cinnamon stick
zest of 1 lime + garnish
lime slices
4-5 ice cubes

Cooking Tools

Blender 

Directions
Infused cracked cardamon and cinnamon stick in the milk for at least an hour in the refrigerator. Remove cardamon and cinnamon stick and dispose. Put all ingredients in blender and blend smooth. Garnish with lime zest and lime slice.
Serves 2 

Banana Bread

Banana Bread
Delicious & Gluten Free!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 50-60 minutes

Ingredients

2 cups Bob's Red Mill gluten free flour

5 ripe bananas, mashed

2 ripe bananas, sliced long ways

3/4 cup Swerve, sugar replacement

1 stick butter, room temperature

2 eggs

2 heaping tbsp plain yogurt

1/2 tsp vanilla bean extract or paste

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 cup chopped walnuts

butter cooking spray

Cooking Tools

2 medium mixing bowl

1 large bread loaf pan or 2 medium

Directions

Preheat oven to 350 Degrees F. Grease pans with butter cooking spray. Mix dry ingredient in mixing bowl 1. Mix bananas, sugar, eggs, butter, yogurt, vanilla extract in mixing bowl 2. With a whisk, add dry ingredients into wet ingredients 1/2 cup at a time until mixed well.  Fold in walnuts and pour batter into prepared pans. Lay sliced bananas on top of batter. Bake in preheated oven for 50-60 minutes or until toothpick test come out clean.  Let bread slightly cool before removing and slicing.

Yields 1 or 2 loaves

Lemon Ricotta Mousse

Lemon Ricotta Mousse
Decadent & Refreshing!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: No cooking required
Cooling Time: 3+ hours

Ingredients

1 box Jell-O Lemon instant pudding

1 cup whole milk

1 cup ready made Lemon Curd

1/2 cup sweetened condensed milk

3/4 cup Ricotta cheese

1 cup whipping cream, whipped

zest of 1 large lemon + garnish

Cooking Tools

Hand held mixer

2 medium mixing bowls 

Directions
Whisk Jello-O Lemon pudding and milk, set aside for 5 minutes. Whisk in Lemon curd, condensed milk, Ricotta cheese and lemon zest. In a separate bowl, whisk whipping cream. Fold in whipped cream into the lemon ricotta mixture until blended.  Spoon into serving cups and refrigerate several hours.  Serve with a dollop of whipped cream and garnish with some lemon zest.
Serves 6 

Pineapple Upside Down Pancake

Pineapple Upside Down Pancake
Is It Breakfast Or Dessert?
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 10 minutes

Can Use Gluten Free Pancake Mix!

 

Ingredients

2 cups Bisquick pancake mix

3/4 cup evaporated milk

1/4 cup reserved pineapple juice

2 eggs

1 tsp vanilla extract

4 pineapple rings

4 maraschino cherries

4 tsp butter

4 tbsp brown sugar

cooking spray

pancake syrup

Cooking tools

Non stick frying pan + lid

4  2" cooking rings

Medium mixing bowl 

Directions
Whisk together pancake mix, evaporated milk, pineapple juice, eggs and vanilla extract. In the nonstick frying pan , add ring molds and spray inside of rings with cooking spray. Heat setting at low and add 1 tsp of butter to center of each ring. Once the butter melts, sprinkle 1 tbsp of brown sugar to the ring. Lay in pineapple rings and cherries. Pour in pancake mix half way up the ring mold. Place lid on pan and cook until pancake fluffs up in the center about 4-5 minutes.  Using a knife to go around the inside of the ring mold to loosen.  Using a spatula, flip entire ring over to brown the bottom. Remove ring and continue to brown each side until caramelized.  Serve with pancake syrup.
Serves 4

Rosette Tart

Rosette Tart
The Perfect Combination Of Savory & Sweet!
Difficulty: Moderate
Prep Time: 45-55 minutes
Cooking Time: 45-50 minutes

Ingredients
Pillsbury rolled pie dough https://www.pillsbury.com/products/pie-crust/refrigerated-pie-crust
2 large carrots
2 yellow squash
2 cups Ricotta cheese
1 cup cottage cheese
1 cup 6 cheese Italian blend, shredded
1/2 cup pine nuts
pinch of nutmeg
1/4 cup apricot jelly
2 tbsp melted butter
2 tbsp vegetable oil
1 tsp minced parsley
1 egg
salt
pepper

Cooking Tools

Wide vegetable peeler

2 Medium mixing bowl

Detachable base tart pan

Pastry brush

Directions

Preheat oven to 350 Degrees F. Peel carrots and squash long ways to create ribbons, place ribbons in mixing bowl and toss with the vegetable oil.  In a mixing bowl, add; Ricotta, cottage cheese, shredded cheese, pine nuts, nutmeg, egg, salt & pepper and mix well.  Line tart pan with the rolled pie dough.  Place cheese ingredients into pie dough and smooth until level. Create rosettes out of the coated carrot and squash ribbons. place on top of cheese.  Bake in oven for 45-50 minutes then remove from oven and cool slightly. Microwave butter and apricot jelly until melted, about 30 seconds. Using a pastry brush, dab the butter/jelly mixture on top of the rosettes and coat well but not drowning in liquid. bring to room temperature before slicing. garnish with minced parsley. 

Serves 6 

 

Airline Chicken

Airline Chicken

Served With A Sausage Potato Hash!
Difficulty: Easy
Prep Time: 4 hours, 15 minutes
Cooking Time: 30 minutes +

Ingredients
6 Airline cut chicken breast, skin on  https://en.wikipedia.org/wiki/Airline_chicken
1 bottle Zesty Italian dressing
2 cloves garlic, pressed
juice of 1 lemon
juice of 1 orange
1 tbsp sugar
1/4 tsp pepper

Cooking Tools

Large mixing bowl

Grill

Directions
Whisk together; dressing, garlic, lemon juice, orange juice, sugar and pepper. Place Airline chicken in mixing bowl to marinade for 3 hours in the refrigerator. Remove from
marinade and let come to room temperature for 1 hour. Preheat grill and grill chicken on medium high heat. First grill skin side up with the small drumstick straight up. Flip once, approx. total cooking time is about 30 minutes, depending on the thickness of the chicken. Adjust the cooking time accordingly.
Yields 6 

Fig Preserve Cake With A Buttermilk Glaze

Fig Preserve Cake With A Buttermilk Glaze
Gluten Free Does Not Have To Be Boring!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 60-75 minutes

Ingredients

1 1/2 cups sugar

1 cup gluten free flour

1/2 cup coconut flour

1/2 cup almond flour

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp ground nutmeg

1 tsp cinnamon

1 tsp ground allspice

1 tsp ground cloves

1/2 tsp ground ginger

3 eggs

1 cup vegetable oil

1/4 cup butter, melted

1 cup buttermilk

1 tbsp vanilla

1 (11.5 oz.) jar fig preserve

1/2 cup chopped pecans

Cooking Tools

Large mixing bowl

Bundt pan

Directions
Preheat oven to 350 Degrees F.  Combine dry ingredients in a mixing bowl, add; oil, eggs & melted butter, mixing well. Add in buttermilk, vanilla, Fig preserve and pecans.  Pour batter into a greased & floured Bundt pan. Bake for 1 hour to 1 hour 15 minutes.  let cool for 15 minutes before removing from pan. Drizzle warm Buttermilk glaze on top before serving.

Buttermilk Glaze
Ingredients
1/4 cup Buttermilk
1/2 cup sugar
1/4 tsp
1 1/2 tsp cornstarch
1/4 cup butter
1 1/2 tsp vanilla bean extract


Cooking Tools
Small saucepan



Directions
Combine ingredients into a saucepan and bring to a boil and remove from heat. Whisk until smooth.