I had mangoes that I completely forgot about and knew there was no way we’d be able to eat them before they were overripe, so I did what anyone would do… turned to the internet for a bundt cake recipe. I figured that might be the easiest way to use them. I adapted my recipe from one I found from Goodie Godmother. Check out the original! I didn’t make any glade since mango is so naturally sweet, but it would be excellent with a glaze, so I’ll include that in my recipe as well.
2 fresh mango, diced (more if using for garnish)
Juice from half a lemon
3 large eggs
3/4 cup vegetable oil
1 tsp vanilla extract
1 cup granulated sugar
2 cups all-purpose flour
1 1/2 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1 1/4 cup finely sliced almonds almonds
1 Tbsp melted butter
1 tsp vanilla extract
3 cups powdered sugar
2-3 Tbsp of milk, cream, or water
Preheat your oven to 325 degrees F, then spray a bundt pan with nonstick spray.
Cut the mangoes, mix with the lemon juice, and set aside.
Combine the eggs, oil, vanilla extract, and sugar in the bowl of a stand mixer or in a mixing bowl.
Sift together the flour, baking soda, ginger, and salt.
Stir the dry ingredients into the wet ingredients. Then fold in the diced mango and almonds.
Pour the batter into the bundt pan and bake 45-50 minutes until a tester comes out clean and the cake lightly springs back when touched.
Remove from the oven and cover with a clean, slightly damp tea towel for 10 minutes. Remove the tea towel and carefully invert onto a cooling rack.
While the cake is cooling, and is nearly completely cool, make the glaze by combining the melted butter, salt, and 1 cup of the powdered sugar into a bowl. Work the powdered sugar in 1 cup at a time and then add milk, cream, or water 1 Tbsp at a time until the glaze has reached the desired consistency. Drizzle or pour over the cake and top with extra diced mango, if desired.
Pasta with cream sauce. Say no more 😂 This recipe is great because I usually have all of these ingredients on hand, they come together quickly, and it has great flavor. I adapted this recipe from one I found in Insider.
1 lb fresh penne or fusilli pasta
1 lb ground turkey
¾ cup heavy cream
4 sage leaves
4 regular shallots (or 2 banana shallots)
3 garlic cloves, minced
A handful of flat-leaf parsley leaves
Freshly-grated parmesan cheese (for serving)
6 tablespoons fresh breadcrumbs
2 sage leaves
2 tablespoons olive oil
Prepare all ingredients by grating or finely chopping the shallots and garlic and set aside. Finely slice leeks and set aside.
If you plan on freshly preparing your breadcrumbs, prepare those by adding two pieces of torn bread to a food processor and process until finely chopped. Otherwise, use plain breadcrumbs (I prefer Progresso).
Place a large Dutch oven over medium high heat and add 2 tablespoons of olive oil. Add shallots and garlic to the pot. Allow to cook for 2 minutes, stirring regularly.
Put a large pot of water on a burner on high heat to prepare to boil the pasta. While pasta water is heating, add chopped sage leaves and ground turkey to the pot and cook 3-4 more minutes until turkey is lightly browned.
Add leaks to the pasta water once it begins boiling. Allow to boil for approximately one minute before adding pasta to cook. Cook pasta according to package instructions until al dente.
While pasta is cooking, add cream to the turkey mixture, combine well, and bring to a boil. Reduce to a simmer until ready to serve.
To prepare the breadcrumbs, place a frying pan over medium heat and add 2 tablespoons of oil. Add finely chopped sage leaves to the oil. Mix in breadcrumbs and allow to brown slightly. This happens quickly, so closely watch the breadcrumbs while cooking.
Drain the pasta and leeks, reserving 2-3 tablespoons of pasta water, and add the pasta and leeks to the turkey sauce.
Add finely chopped parsley leaves and lemon zest to taste. Season with salt and pepper to taste. Add reserved pasta water if sauce is too thick.
Serve topped with breadcrumbs and freshly grated Parmesan cheese.
Quesadillas are great when you are stumped on what to have for dinner on a busy weeknight. I had just made a large pork loin in the slow cooker the night before and everyone was kind of burned out on pork and potatoes, so I figured quesadillas would be a good 180. They were a hit! These are easy to make, filling, and have great added flavor. I adapted my recipe from one I found from A Well-Seasoned Kitchen.
3 Tbsp olive or vegetable oil, divided
1/3 large yellow or red onion, thinly sliced
1/2 green, red or orange bell pepper, thinly sliced
In a large, flat bottomed skillet, heat 1 tablespoon oil over medium heat.
Add sliced onion and bell pepper; sprinkle with a coating of taco or Mexican seasoning and cook, stirring frequently, until soft.
Stir in chopped, cooked pork and continue cooking, stirring occasionally, until warmed through. Season to taste with salt and pepper.
Place tortillas side by side on a cutting board or plate. Sprinkle cheese on half of each tortilla.
Spoon pork filling on top of cheese, dividing evenly between the 2 tortillas.
Sprinkle remaining Cheddar cheese on top of filling.
Fold tortillas in half around filling.
Reheat the same large skillet (no need to clean it out) over medium heat and spray with nonstick spray. Add stuffed tortillas, side-by-side in the pan. Cook until lightly browned on the bottom, around 3 to 4 minutes. Flip tortillas over and continue cooking until lightly browned on the other side, around another 3 to 4 minutes.
Cut each quesadilla into wedges (3 or 4 wedges per quesadilla) and serve with any or all of the recommended garnishes.