Lime Mango Sorbet

I found this recipe last summer on the internet, after someone had given us a big bag full of mangoes. I love the flavor of mangoes and the lime adds such a nice twist. A perfect summer treat!1 cup sugar
1 cup water
zest from one lime
3 ripe mangoes (about 2 1/2 pounds)
1/2 cup lime juice
pinch salt

1. Heat the sugar, water, and lime zest in a medium saucepan until the sugar has completely dissolved. Set aside to cool.
2. Cut the flesh from the mangoes
3. Put the mango pieces, sugar water, lime juice, and salt into a blender. Blend until completely smooth. Pour into a medium bowl, cover with plastic wrap, and refrigerate until completely chilled.
4. Process the mixture in your ice cream maker according to the ice cream maker directions. Transfer mixture to a plastic storage container and freeze in your freezer until firm, at least 6 hours.

Makes almost 1 quart.

Grilled Salmon on a Cedar Plank

We have come to love Salmon at our house. We cook it on a cedar plank on the BBQ. I almost feel silly posting this because it isn't much of a recipe per se....but it is a great way to enjoy salmon. Hopefully it will plant an idea for you.

I buy cedar planks in bulk at Costco. If you're like us and you grill year round, stock up! They are seasonal! Directions to soak the plank are on the packaging. Once the plank is ready, place fillets of salmon on it. Here's what I do for seasoning, (but really, you could play with spices all you want). We like: Season All, salt, pepper, garlic salt, and a bit of basil, small pad of butter, and a slice of lemon. I am most generous with the Season All.

When the juices turn white and you can flake the salmon with a fork, it is ready. If desired, squeeze fresh lemon over salmon. I have timed mine to be right about 15 minutes. I'm sure grills and temps vary, as well as the size and thickness of your salmon. I cook on low or the wood burns excessively despite the soak in water.

This goes wonderfully with the previously posted roasted asparagus along with steamed rice.

Enjoy!

Strawberry Spinach Salad

One of many yummy variations....

Blend the following in a blender until sugar is dissolved:

1/2 cup vegetable oil

1/4 cup chopped onion

2 TBS + 2 tsp cider vinegar

2 TBS + 2 tsp sugar

1 1/2 tsp ground mustard

1/2 tsp salt

Add 1 1/2 tsp poppy seeds

In a large salad bowl combine:

8 cups fresh spinach (I used most of a 1lb tub of baby spinach from Costco, I didn't measure out the cups)

3 green onions sliced

2 pints strawberries sliced

slivered almonds toasted

Drizzle with dressing and toss!

Fruit Pizza

This is one of our families favorites. It takes about an hour for the whole process, but very worth it. This recipe makes 2 fruit pizzas.

Crust
2 cup flour
1 cup butter
1/2 cup powdered sugar

Take the crust mixture and press it onto a pizza pan (remember there's enough for 2 pizza's). Then bake. Let it cool before you put the spread on (we typically put it in the fridge until it's cool to the touch).

Bake at 325 for 10-15mins (until it doesn't stick when you touch it)

Spread
8oz cream cheese
1/3 cup powdered sugar
1 teaspoon Vanilla

This acts as the "pizza sauce", spread it on as thick as you like ( I do a thin layer and then if there's extra use it for a fruit dip later).
As for the fruit you can use anything you would like. Some of our favorites are strawberries, kiwi, blueberries, raspberries, bananas (put them on right before you serve so they don't brown), peaches, pineapple, and grapes (I cut them in half just so they don't roll all over). After you have cut the fruit then make a beautiful pizza. Enjoy!!

Carrot Cake

This is the best carrot cake I have ever tasted. I got it from my sister-in -law who has always raved about it. When I make it for a crowd, everyone ooos and ahhhs over it. I omit the walnuts.

1 cup oil
3 eggs
2 ¼ cups sugar
2 cups grated carrots
1 20 ounce can crushed pineapple (with juice)

Mix

2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon

Sift and fold into wet ingredients. Stir in 1 cup chopped walnuts and 1 teaspoon vanilla. Pour into buttered 9x13 pan and bake for 1 hour at 350*. Let cool and spread with Cream Cheese Frosting.

Cream Cheese Frosting:
½ cup butter
1 8 ounce package cream cheese
1 pound powdered sugar
1 teaspoon vanilla

Parmesan Roasted Asparagus

I got this recipe from Barefoot Contessa. It is my favorite way to serve Asparagus, my kids will even eat it!! The first time I made them, I found Tyler devouring about 4 asparagus at the counter before I had served dinner. My first instinct was to stop him because we hadn't sat down for dinner yet, but then I stopped myself because my child was eating vegetables! I let him eat as many as he wanted, and we divided up the rest at dinner time.

2 1/2 pounds fresh asparagus (about 30 large)

2 T olive oil

1/2 t. kosher salt

1/4 t. freshly ground black pepper

1/2 c. freshly grated parmesan cheese

2 lemons cut in wedges, for serving

Preheat the oven to 400 degrees.

If the stalks of the asparagus are thick, peel the bottom half of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the parmesan and return to the oven for another minute. Serve with lemon wedges. (Barefoot Contessa says she prefers thick asparagus to thin, they have more flavor.) Enjoy!

Buttermilk Pancakes

My mother-in-law learned this recipe in her home economics class when she was growing up. It is so simple and so good it has become an Ellis family classic.

2 cups buttermilk

2 eggs

1 cup flour

1/4 t. baking soda

1 T. sugar

1/2 t salt

Mix the wet ingredients together and set aside. Mix the dry ingredients together, and whisk in the wet. Mix until smooth with small lumps. Makes 12 pancakes (we double this recipe for our family of 5).