No-bake Cheesecake with Mango Passion Fruit Drizzle

One of the best things about living in the Caribbean is the delicious tropical fruits available. The mangos here are so much better than the ones we would get in the states. There are a few different kinds of mangos and there is one in particular that is my favorite. It is a greenish red mango and it has a silky texture inside, it falls right off of the pit and the strings don't get stuck in your teeth. My favorite so far! I had a few mangos and passion fruits that were just laying around waiting for me to make something with them. So I decided to use them to make a fruit drizzle to top off my mom's no bake cheesecake recipe. The lemon in the cheesecake complimented the tropical fruits and the flavors just came together. Typically, I top this cheesecake with blueberries or raspberries, but since berries are scarce here in the Caribbean, I experimented with something more tropical. I used coconut cookies for the base of the crust. Delish. This is one of those desserts that is even better the next day as well. Unfortunately, this didn't last longer than the day after, but I can tell you it is just as good a week after. I love this dessert. And the cheesecake takes me back to my childhood. This was a staple at our house growing up. You would never know it was so easy to make.

Coconut Cookie Crust

3/4 package coconut cookies
1/2 - 1 stick butter, melted
1/4 - 1/2 cup sugar

Crush cookies and place in a bowl. Add in melted butter and sugar. Mix to combine. Press into a round 9" pie dish. Refrigerate while making cheesecake mixture. (I typically put mine in the freezer just to set it a little faster.)

*Note: Mom's cheesecake is made using 1 package graham crackers. Same measurements of everything else.

Mom's Amazing No-Bake Cheesecake

1- 8 oz. cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract

Beat cream cheese with mixer until smooth. (Don't skip this step- If you just add everything together before beating cream cheese alone it will  go lumpy). Add sweetened condensed milk, lemon juice and vanilla. Mix until smooth.

Pour cheesecake into crust. Chill for 3 hours. Serve.

Passion fruit on the left, mangos on the right

 I peeled the mango and cut it up, and then threw in the pit as well. I wanted to get as much juice as possible. With the passion fruit I just scraped out all of the seeds and juice and added it in the pan.

Mango Passion Fruit Drizzle

3 mangos
3 passion fruits
1/4 cup water
1/4-1/2 cup sugar
1 teaspoon vanilla extract

Add fruit of mangos and passion fruits to a medium size saucepan. Bring to a boil, stirring frequently and mashing fruit with the back of spoon. Add water and sugar. Boil about 7 minutes. Add vanilla.

Holding the strainer over a bowl, strain the fruit, reserving the juice. It helps to press the fruit with the back of spoon to make sure you get as much juice as possible. Taste and add more sugar, water, vanilla, etc... to taste.

Pour juice back into pan and boil for 2 minutes. Remove from heat and cool. Drizzle over cheesecake.

We actually made sushi the same night we made this cheesecake. And used some of the Mango Passion Fruit drizzle to make a dipping sauce for the sushi! It was so good! When it comes to mangos and passion fruit the options are endless! And if you don't have mangos and passion fruit available you can always substitute another fruit that is in season. Happy baking!

Marinated Tuna with Garic Lime Sauce

This is one of our family's favorite dishes, hands down. I came up with it during my first attempt at cooking fish. Yes, I had never cooked fish during the first 7 years of our marriage. I really didn't love fish and I had no idea how to cook it. Shortly after moving to Dominica, I got brave and bought some fresh yellowfin tuna from the beach (it doesn't get fresher than that).  I decided to attempt to make something with it and the flavors came together beautifully. I changed up a few recipes I use to make our favorite lime chicken. Let me tell you, it was divine. There is just something about that garlic lime cream sauce that adds a bit of perfection to the fish. I was not a huge fan of fish before coming to Dominica. But this recipe changed my ways! Yes, we are all huge fish eaters here and our kids love this dish. For those of you who aren't fish fans, or for those of you who are scared to cook fish, make this recipe. It is actually really easy. And doesn't take too long to throw together. I usually make my sauce while the fish is cooking. I promise you will love it! 

Garlic Lime Ginger Tuna Marinade
Adapted from Jen's Lime Chicken recipe

1/4 cup Sprite or 7-up
1/2- 3/4 cup lime juice
1/4 cup Worcestershire sauce
1/4 cup soy sauce
1-2 tablespoons brown sugar
3 garlic cloves, minced
2 tablespoons fresh ginger, minced
black pepper

Marinate 1-2 hours. Grill

Garlic Lime Cream Sauce
Adapted from Emeril Lagasse

1/2 cup Sprite or 7-up
2 tablespoons freshly squeezed lime juice
2 tablespoons shallots, minced (I have used green onions when I couldn't find shallots)
1 teaspoon garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon fresh cilantro, chopped
1/2 teaspoon salt
3 turns freshly ground black pepper (if you don't have a pepper grinder just add a few shakes)
1/4 cup heavy cream
8 tablespoons butter (1 stick), cut up, at room temperature
Esscence Seasoning, to taste (I found this at Wal-Mart, but if you don't have this, see bottom for recipe)


Combine the soda, lime juice, shallots, garlic, cilantro, salt, pepper and Esscence seasoning in saute pan over high heat and bring to a boil. Reduce by half. (Or just boil for about 7 minutes).  Stir in the cream and simmer for 3 minutes. Whisk in the butter and remove from the heat. Continue whisking until all of the butter is incorporated. Garnish with chopped green onion. Serve over grilled Garlic Lime Ginger Tuna.

*Note: Evaporated milk can be substituted for the heavy cream. I have made it with both and it does not affect the taste or texture.

Emeril's Esscence Seasoning

2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablspoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablspoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients and store in an airtight jar or container.

Beef Stroganoff

Clearly we have been in a bit of a mushroom mood lately! I made this the other night and it was like a little taste of home. It is like a spruced up version of my Mom's homemade Stroganoff. It is so easy to throw together and everybody loved it! And when I say "loved it", I'm talking all of my boys went back for seconds and thirds! So creamy and delicious!

Beef Stroganoff
Adapted from Paula Dean

1 pound ground beef
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
2 garlic cloves, minced
8 ounces fresh mushrooms, sliced
3/4 cup beef broth
1 (10 3/4-ounce) can cream of mushroom soup
salt and black pepper
1 cup sour cream
cooked egg noodles

Cook ground beef. Drain fat. Set aside. In another pan, saute onions, garlic and mushrooms in the butter and oil. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the beef back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

Mushroom Marinara Sauce

Spaghetti is one of those super easy meals that makes a frequent appearance at our house. For two reasons- it is an inexpensive meal and it is quick and easy to throw together! Seriously, I can have a good dinner ready in under 30 minutes! I am not talking open up a can of spaghetti sauce, I am talking- yummy homemade spaghetti sauce! It has seemed like life is so crazy lately, and a few nights out of the week we are getting home late and need some quick easy meals to be able to throw together.

I have been searching for the perfect marinara sauce recipe for quite some time. I have tried a lot of different recipes that have been ok, but none that have wowed me. I have tried a few different combinations and thrown in a few different things in my attempt to make a great marinara sauce. I am really picky when it comes to spaghetti. I'm not a big fan of store bought spaghetti sauce. And I hate it when the noodles are overdone. Seriously, it is amazing how much of a difference it makes when you have a great sauce and perfectly "al dente" noodles!

The other night I think that I finally came up with a winning combination! I threw in some mushrooms and I think that made all the difference! This comes together so fast and tastes wonderful! It would be perfection topped with a few Italian meatballs!

Mushroom Marinara

3 Tablespoons EVOO
4 Tablespoons butter
1 medium onion, diced (or 2 small onions)
3 teaspoons garlic
1- 8 ounce container mushrooms, sliced
1/3 cup grated Parmesan cheese
1- 14.5 ounce can diced tomatoes
1- 6 ounce can tomato paste
1- 15 ounce can tomato sauce
1/8 cup beef broth
1/2 teaspoon Better Than Bouillon Chicken Flavor
1 1/2 teaspoons balsamic vinegar
2 Tablespoons brown sugar
salt
pepper
crushed red pepper

In a large sauce pan heat EVOO and butter over medium heat. Saute onions and garlic. Cook about 2 minutes then add in the mushrooms. After the mushrooms are sauteed to perfection, turn off heat and stir in Parmesan cheese.

In a blender, combine diced tomatoes and tomato paste. Blend. I don't puree mine completely, I like it a little chunky. Then add tomatoes to mushroom/cheese mixture and heat over medium heat. Add tomato sauce, beef broth, chicken bouillon, balsamic vinegar, and brown sugar. Add salt, pepper, and crushed red pepper to taste. {Depending on how much heat you want depends on how much crushed red pepper to add. I usually shake a few shakes in.} Simmer for 15- 30 minutest. Serve!