Fresh Strawberry Mouse

This is not complicated and a nice spring time treat.

2 lbs of whole fresh strawberries
4 oz of soft cream cheese (1/2 brick)
1/2 cup of sugar
1/2 cup of whipping cream
1 3/4 tablespoon of unflavored gelatin

 Dice up 1 cup of strawberries and set aside for topping later

Food process strawberries until pretty smooth but with a few chuncks it okay.  Stir in the sugar and let rest for about 45 min.

Strain puree and separate out the juice.

Mix gelatin with about 3 tablespoons of juice and let rest for about 5 min.

 Process and strain remaining puree again.

Take remaining juice and simmer for about 10 min over medium heat and is reduced to about 1/4 cup.  You should start with about 1 1/2 cups of juice. Stir in gelatin mixture.

Whisk in cream cheese.

Whisk in puree.

Whisk cream in an eletric mixer on medium high speed until forms stiff peaks.

Put is serving glasses and chill for several hours and then top with chopped strawberries.

Peanut butter Brownie Cupcakes

These are brownies and then topped with wonderful pb frosting.

 Brownies:
2 eggs
6 tablespoons of salt
1 1.4 cup of chocolate chips (semisweet)
3 oz of unsweetened chocolate (baker's chocolate)
1/2 cup brown sugar
1/3 cup sugar
1 teaspoon of vanilla
1/2 cup of flour
1/4 teaspoon of salt
peanut butter cups if desired

Preheat oven to 350.  Melt butter unsweetened chocolate and 1/2 cup of chocolate chips over a slow double boiler.  (a pan with simmering water and bowl on top)

Mix both sugars into warm chocolate

Whisk in eggs briskly

Whisk in vanilla and salt

Mix in remain chocolate chips (it would be better to do flour first and then chocolate chips but if you forget to do flour first as I did you can do flour after)

Mix in flour

Fill 12 cupcake papers with roughly 1/3 a cup of batter and top with pb cup.  Bake for 20ish min unto tooth pick comes out with only a few crumbs.

Frosting:

1 cup of powdered sugar
34 cup of peanut butter
1/2 stick of butter
2ish tablespoons of heavy cream (depending on desired consistency)

Whisk butter, peanut butter in a standing mixer.  It might end up clumpy and more like a dough than a frosting

Whisk in cream a little at a time to desired consistency

Frost and top with 1/2 of a pb cup.

Chicken Saltimbocca Pasta

Chicken Saltimbocca is one of my favorite dinners and now it is combined with pasta another fav.

Here is what you need.
Pasta
a few tablspoons of flour
fresh sage (I bought two small packages)
small jar of capers
2 lemons
a couple chicken breasts
1ish cup of cream
1 cup of white wine
Parmesan
salt and pepper
several pieces of prosciutto

Roughly cop up sage and hame

Heat some oil in a skillet and add sage and ham and cook until slightly browned and welted.

Remove from skillet and then use the same skillet for chicken

Dredge chicken in flour and then cut up into little pieces and then brown in skillet add more oil as needed and then keep pan dirty it will help form a nice sauce.

Take dirty pan and add about a cup of white wine and simmer for about 2 min and then add cream and bring to a simmer

Add capers and then add hot pasta. Add chicken and ham back to pasta.

 Add salt and pepper to taste and then add milk or cream if needed for desired consistency and then add juice of tow lemons.

Top with Parmesan.  This might be a new favorite.

Sun Dried Tomato and Basil Pesto

This is pretty much dump in food possessor and then heat and its all good.

Here is what you need.
pasta
Parmesan
garlic
basil (I bought a large container)
sun dried tomatoes
1ish cup of cream
salt and pepper

Dump into food processor and process until pretty smooth.

Remove sun dried tomatoes and then remove large stems from basil leave and process

Heat some olive oil in a skilled and then add several cloves of presses garlic and then add tomatoes and heat. for several min.

 

Add cream and mix thoroughly

Add hot pasta and mix in basil.  Season with salt and pepper and then add a little more cream or milk to desired consistency.

Top with grated Parmesan.

SKillet Breakfast

 This is far from healthy but so yummy.  Maybe eating it with a smoothie will make it healthier.

 

Here is what you need: (amounts can vary depending on size of your pan.  Preheat oven to 350

3ish cups of hashbrowns (enough to cover skillet)

1 diced red pepper

1ish (or more) shredded chedder

ground sausage

a few tablespoons of vegtable oil

dash or Johnny's salt

a few red pepper flakes

4ish eggs

 Heat some oil until is shimmers.  Add hash browns and sprinkle with Johnny's salt and red pepper flakes

Dice red pepper and add to another heated skillet with shimmering oil and cook over medium heat until some color has formed

Add sausage to skillet and breakup into small pieces and cook until all pink is gone.

When golden flip hash browns and add sausage and peppers and cover with cheese and place in oven

Fry the desired amount of eggs and place on top of cheese.  (You might have to fry in batches)