Best Dessert Ever? Maybe not but...

Had some friends over who were wheat/gluten intolerant so I sought out a recipe that would be friendly and really didn't want to do a chocolate dish. So I found this gem. One of the dietarily challenged kids made the declaration of "best dessert ever." I challenge that but it was quite good. So:

Mango Yogurt Mousse

Yield: Serves 4 1 envelope (1 tablespoon) unflavored gelatin 2 cups fresh mango purée (about 2 peeled and pitted mangoes) plus mango slices for garnish 1/3 cup sugar 1/2 teaspoon vanilla extract 1 cup plain yogurt 1 cup well-chilled heavy cream In a small saucepan sprinkle the gelatin over 1/4 cup cold water, let it soften for 1 minute, and heat the mixture over low heat, stirring, until the gelatin is dissolved. In a blender blend together the mango purée, the sugar, and the vanilla, add the gelatin mixture, and blend the mixture well. Transfer the mixture to a bowl and stir in the yogurt. In a chilled bowl beat the cream until it holds stiff peaks, fold it into the mango mixture gently but thoroughly, and divide the mousse among 4 dessert glasses. Chill the mousses for at least 4 hours or overnight. Garnish the mousses with the mango slices.

Sloppy Joe's = Comfort Goodness

Favorite from youth redux! Loved sloppy joe's as a kid and really wanted to make them for my daughter. Part of me being me meant that Manwhich just wasn't going to cut it. Scratch made is where it's at and here it is. I have made them with turkey, beef or buffalo and the deliciousness is quite the same:

Recipe:

Ingredients:

1 tablespoon vegetable oil

1 green bell pepper, chopped

1 red bell pepper, chopped

2 garlic cloves, chopped

Salt and freshly ground black pepper

2 pounds lean ground beef

1 (8-ounce) can tomato sauce

3 tablespoons tomato paste

1 cup barbecue sauce

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce (recommended: Tabasco)

4 hamburger buns, split

Barbecue sauce, for topping

Heat oil in a large skillet with straight sides. Add the bell peppers and garlic. Saute until tender, about 3 minutes. Season with salt and pepper.

Add the ground beef to the vegetables. Stir and cook about 8 minutes, until the meat is no longer pink and fully cooked.

Add tomato sauce, tomato paste, barbecue sauce, Worcestershire, and hot sauce into the skillet. Stir. Simmer until thickened, about 10 minutes. Serve on hamburger bun with extra sauce.

Day Late Maybe But...

So it is that time of year and yes Hanukkah ended yesterday but I FINALLY found a recipe that I enjoy making. My issue with latkes have always been the mess and difficulty matched against the quality. FINALLY - easy, not TOO messy and delicious!

Recipe:

2	pounds Yukon Gold potatoes or russet potatoes, peeled
1	medium yellow onion , peeled and cut into eighths
1	large egg
4	medium scallions , white and green parts, minced
3	tablespoons minced fresh parsley leaves
2	tablespoons flour
1 1/2	teaspoons table salt
	Ground black pepper
1	cup vegetable oil for frying

INSTRUCTIONS

1. 1. Grate potatoes in food processor fitted with coarse shredding blade. Place half the potatoes in fine mesh sieve set over medium bowl and reserve. Fit food processor with steel blade, add onions, and pulse with remaining potatoes until all pieces measure roughly 1/8 inch and look coarsely chopped, 5 to 6 one-second pulses. Mix with reserved potato shreds in sieve and press against sieve to drain as much liquid as possible into bowl below. Let potato liquid stand until starch settles to bottom, about one minute. Pour off liquid, leaving starch in bowl. Beat egg, then potato mixture and remaining ingredients (except oil), into starch.

2. 2. Meanwhile, heat 1/4-inch depth of oil in 12-inch skillet or sauté pan over medium-high heat until shimmering but not smoking. Working one at a time, place 1/4 cup potato mixture, squeezed of excess liquid and pressed into 1/2-inch thick disc, in oil. Press gently with nonstick spatula; repeat until five latkes are in pan.

3. 3. Maintaining heat so fat bubbles around latke edges, fry until golden brown on bottom and edges, about three minutes. Turn with spatula and continue frying until golden brown all over, about three minutes more. Drain on a triple thickness of paper towels set on wire rack over a jelly roll pan. Repeat with remaining potato mixture, returning oil to temperature between each batch and replacing oil after every second batch. (Cooled latkes can be covered loosely with plastic wrap, held at room temperature for 4 hours, transferred to a heated cookie sheet and baked in a 375-degree oven, until crisp and hot, about 5 minutes per side. Or, they can be frozen on cookie sheet, transferred to zipper-lock freezer bag, frozen, and reheated in a 375-degree oven until crisp and hot, about 8 minutes per side). Season with salt and pepper to taste and serve immediately.