Donna's Spiced Rum Mango Cheesecake

Hello Everyone!  We had a hectic weekend with the homecoming of our new 8-week-old puppy, Jax.  So, with company coming, I made a simple dinner of grilled filet mignon (see 25 December 2014 post for recipe), my Hash Brown Potato Salad (see 04 January 2015 post for recipe) and my Spiced Rum Mango Cheesecake  below for dessert.  Our guests brought a delicious brussels sprouts and pomegranate salad with a tangy citrus dressing that nicely rounded out our menu.  I hope you have the chance to enjoy these recipes!  Best, Donna:

Donna's Spiced Rum Mango Cheesecake

Ingredients:

6 Tablespoons butter, softened

1/3 cup sugar

1 cup almond meal

Dash of salt

Two 16 ounce packages Neufchatel cheese, softened

½ cup sugar

1 Tablespoon lemon zest (from about ½ lemon)

½ teaspoon vanilla extract

1 mango, peeled and sliced into thin strips

¼ cup Bacardi Gold rum

1/3 cup raw sugar

1 teaspoon cinnamon

¼ teaspoon ground allspice

1/3 cup sliced almonds

Method:

Preheat oven to 375 degrees F.  Place the mango slices in small bowl, add rum and set aside.

Line a springform pan with parchment paper to fit bottom and spray with cooking oil.  Cream the butter and sugar in a medium bowl; add the almond meal and salt and mix until crumbly.  Press the crust into the pan.

Mix the cheese, sugar and vanilla with electric mixer.  Add the eggs and mix again.  Stir in the lemon zest and spoon into prepared pan.

Place the mango slices on top of the cheese mixture in decorative arrangement.  Sprinkle with almonds.  Mix the raw sugar, cinnamon and allspice together and spoon over top of mango and almonds.

Bake for 50 – 55 minutes or until center is cooked through.  Remove from oven and let cool.  Cover and chill for 4 hours to a day before serving. 

Serves 8 – 10.

Copyright 2015.

Donna's Grilled Thai Chicken Nectarine Kebobs and Roasted Sweet Dumpling Rings

Dear Friends, my how time flies!  Our Sunday dinner consisted of my Thai-inspired chicken kebobs with nectarines marinated in a luscious Asian sauce with my roasted Sweet Dumpling rings as one of the side dishes.  The other side dish you may recognize from an earlier post (21 September 2014) as my Calico Corn and Rice Salad.  Since most of the preparation is done in advance, you can watch that football game and then have dinner ready in a jiffy!  Best, Donna:

Donna's Grilled Thai Chicken Nectarine Kebobs

Ingredients:

3 (~2-1/4 pounds) boneless, skinless chicken breasts, each cut into 8 cubes

3 ripe nectarines, each cut into quarters and then halved

1 cup Italian salad dressing

2 Tablespoons Tamari (gluten-free soy sauce)

3 Tablespoons fish sauce

1 teaspoon Sriracha sauce

2 teaspoons garlic, minced

3 Tablespoons sugar

1 teaspoon dried lemongrass

1 teaspoon salt

Method:

Marinate chicken cubes in Italian dressing overnight in refrigerator.  About 4 – 6 hours before grilling, drain chicken cubes and place on 6 skewers alternating the meat and fruit.  Place skewers back in marinade container.  Mix last 7 ingredients and pour over skewers, cover and allow to marinate in refrigerator, turning every hour or so. 

Preheat grill to 400 degrees F.  Grill on all sides about 12 – 14 minutes, until evenly cooked through.  Serve immediately.

Serves 6.

Donna's Roasted Sweet Dumpling Rings

Ingredients:

2 Sweet Dumpling squash, washed, ends and seeds removed

3 Tablespoons olive oil

Salt and pepper to taste

Ground nutmeg

Method:

Preheat oven to 375 degrees F.  Line cookie sheet with foil and spray with cooking oil.  Cut each squash into 4 rings.  Place in large bowl and toss with oil and seasonings.  Put rings in single layer on cookie sheet.  Bake for 15 minutes, then turn and bake for 10 more minutes until cooked through.  Serve immediately.

Serves 4 – 6.

Copyright 2015.

Donna's Slow Cooked Gluten Free Turkey Meat Loaf

Greetings to All!  Today is the Ides of January and the month is going by so quickly!  January has always made me think about and want to make comfort foods even when the weather is warm.  So tonight's meal is a very quickly put together meat loaf that is also gluten free, tender and delicious.  By adding a side salad, you have all of the main food groups to complete your menu!  Bon appetit!  Donna:

Donna's Slow Cooked Gluten Free Turkey Meat Loaf

Ingredients:

2-1/2 pounds ground turkey

1 sweet onion, finely chopped

¾ cup yellow cornmeal

1/3 cup fresh medium salsa

1/3 cup catsup (2 teaspoons + remaining for top of meatloaf)

2 large eggs

2 Tablespoons Worcestershire sauce

1 teaspoon thyme leaves, dried

1 teaspoon salt

½ teaspoon pepper

Method:

Place all ingredients (using only 2 teaspoons catsup for meat loaf) in large bowl and gently mix until just combined.  Spray slow cooker with cooking oil, spoon meat loaf mixture into cooker, smooth top of loaf, and spread remaining catsup on top.  Cook on Low setting for about 10 hours or High setting for about 7 hours.

Serves 6 – 8.

Copyright 2015.

Donna's Tilapia and Shrimp Thai Green Curry

Hello to Everyone!  January for us is a month of restoration, meditation and rejuvenation.  Tonight's Thai Curry meal has so many healthy ingredients and comes together quickly once you have everything chopped and ready to stir fry.  This recipe was inspired by a red thai curry recipe from the Simpletarian that I significantly updated with green curry, garbanzo beans, gingerroot, shrimp and lime juice, etc.  Served over rice, it was a deliciously filling meal for Sunday dinner.  Cheers!  Donna:

Donna's Tilapia and Shrimp Thai Green Curry

(Inspired by Simpletarian’s “Thai Curry with Tilapia and Shrimp”)

Ingredients:

1 Tablespoon canola oil

½ pound green beans, washed, stems removed and cut into quarters

12 baby carrots, sliced into quarters lengthwise

1 red pepper, cut into slices and then into halves

One 16 ounce can garbanzo beans, drained and rinsed well

2 Tablespoons gingerroot, grated

One 13-1/2 ounce can coconut milk

1 Tablespoon Thai green curry paste

1 Tablespoon lime juice

1 teaspoon salt

1-1/2 pounds tilapia (about 4 fillets)

½ pound cooked shrimp, size 26/30

¼ cup cilantro leaves, chopped

2 Tablespoons chives, chopped

Method:

Heat a large stir-fry pan on High heat.  Add oil and heat until hot.  Add green beans and onions and cook for about 5 minutes; then add carrots and red pepper and saute until crisp-tender.  Mix together the curry paste and coconut milk and add to pan.  Add lime juice, salt and tilapia, mixing well.  Cover and cook for 5 minutes or until fish is cooked through (and easily breaks into pieces).  Add shrimp and cook through for another minute until heated through.  Serve over rice.

Serves 4 – 6.

Copyright 2015.

Donna's Grilled Mahi Mahi with Gingered Banana-Mango Chutney and Hash Brown Potato Salad

Happy New Year to All!  How did 2014 fly by so fast?  We are kicking off 2015 with focus on appreciating each day with an "attitude of gratitude".  After today's shelling expedition on a barrier island near Marco Island, we stopped at a local seafood market and purchased the fresh mahi-mahi which is the centerpiece of our dinner menu.  Once grilled and topped with a spicy and fruity chutney, the fish was accompanied by my Hash Brown Potato Salad which has become a fast favorite recipe by friends and family.  I hope you enjoy this menu as well!  Best, Donna:

Donna's Grilled Mahi Mahi with Gingered Banana-Mango Chutney

Ingredients:

1-1/2 pounds mahi mahi fillet with bottom skin

Olive oil

Salt and pepper to taste

½ cup mango chutney (homemade or store brand)

2 Tablespoons slivered almonds

1 banana, sliced lengthwise into quarters, then into rounds

1-1/2 teaspoons grated ginger root

Ground allspice to taste

Lemon wedges

Method:

Prepare fish by drizzling with olive oil on all sides and sprinkling with salt and pepper; set aside and bring to room temperature.  Mix together remaining ingredients (except lemon) for chutney in small bowl and refrigerate.

Preheat grill to 400 degrees F.  Grill fillet about 15 – 20 minutes until fish is white and flaky.

Remove from heat, top with chutney, and serve immediately.

Serves 4.

Donna's Hash Brown Potato Salad

Ingredients:

One 20 ounce package Simply Potatoes brand hash browns, O’Brien or southwestern style

1/2 cup Italian dressing

1/2 cup mayonnaise +1 teaspoon raw sugar (or 1/2 cup salad dressing)

1 Tablespoon Dijon mustard

1 Tablespoon whole seed mustard

2 Tablespoons bacon bits

One half medium sweet onion or 3 green onions, chopped

3 celery ribs, chopped

Method:

Microwave hash browns in covered casserole for 5 minutes.  Immediately add dressing while potatoes are still warm and mix well.  Add remaining ingredients in order given.  Refrigerate at least 2 hours before serving.

Serves 6.

Copyright 2015.

Donna's Scrambled Eggs with Caviar, Sour Cream & Chives and Perfectly Grilled Filet Mignon

Merry Christmas & Happy Hanukkah to my Friends!  Although we served other entrees on Christmas Day besides the items included here, these were highlights that have not previously been shared with you and am happy to do so on this holy day.  The eggs are creamy and luxurious and the steaks are so soft and buttery you don't need a steak knife to cut into them.  Enjoy!  Best, Donna:

Donna's Scrambled Eggs with Caviar, Sour Cream & Chives

Ingredients:

12 large eggs

½ cup sour cream

2 Tablespoons chives, chopped

One 2 ounce jar black lumpfish caviar, chilled

Method:

Mix all ingredients except caviar.  Heat at medium-low temperature in buttered skillet until creamy, stirring constantly, about 8 – 10 minutes.  Top each serving with caviar, as desired.  Serve immediately while hot.

Serves 4 – 6.

Donna's Perfectly Grilled Filet Mignon

Ingredients:

5 filet mignon, about 1-1/2 inches thick

Salt and pepper to taste

Method:

Season filets with salt and pepper and bring to room temperature.  Preheat grill to 450 degrees F.  Grill about 5 – 6 minutes per side depending upon desired doneness.  Remove from grill and let rest about 3 minutes to allow meat to retain juices before serving.

Serves 5.

Copyright 2015.