Mango Salsa and Asian Spaghetti Recipes

Tracy shares:

I have two totally unrelated recipes to share with you this month. The first is the mango salsa that I brought to our most recent potluck, the second is an Asian spaghetti that is supposed to be a side but I will give you some ideas to turn it into a quick and easy meal. When I share a recipe with you I always like to give ones that the majority of the people in my family like, we have different tastes and I figure if we all like it we have hopefully got most of you covered as well. I can tell you that all six of us really enjoy both of the following recipes and it is my hope that you and your family will too.

Mango Salsa


2 medium mangoes cut into ½ inch pieces
2, stemmed, seeded and chopped jalapeno peppers
1/3 cup finely chopped cilantro leaves
3 Tbsp fresh squeezed lime juice
2 Tbsp fresh squeezed orange juice
1 small red bell pepper, diced
1 small red onion, diced
salt and pepper to taste


Place all ingredients in mixing bowl, gently fold together until mixed. Refrigerate, covered for up to three days.

I really like to make this salsa in the winter because it contains a lot of vitamin C, which we all know is important for our immune systems. It is found not only in the mangoes but also in the peppers. When I make it I do not take the time to squeeze limes and oranges like the recipe suggests, I buy it already squeezed and I think it is still good. I do however use fresh peppers though I imagine the canned ones would probably also work and save you a bit of time. On a side note, did you know that aluminum cans contain BPA? It is found in the lining, I have to
admit though that hasn’t stopped me from buying some things in cans, I use glass when I can but it is not always an option. Not trying to scare you, just inform you.

Asian Spaghetti


8 oz. uncooked angel hair pasta
1 cup sliced fresh mushrooms
1 cup fresh snow peas
¾ cup shredded carrots
4 green onions, cut into 1 inch pieces
2 Tbsp canola oil
1 garlic clove, minced
¼ cup soy sauce
1 tsp sugar
¼ tsp cayenne pepper
2 Tbsp sesame seeds, toasted


Cook pasta according to package directions. Meanwhile, sauté the mushrooms, snow peas, carrots and onions in oil in a large skillet until crisp- tender. Add garlic and cook 1 minute longer.

Combine soy sauce, sugar and cayenne in a small bowl. Drain pasta. Add pasta and soy sauce mixture to skillet and toss to coat. Heat through and sprinkle with sesame seeds.

When I prepare this as directed I like to serve it as a side to fish but I have also added shrimp to it for a complete meal. If you do this just, remember to sauté the shrimp with the veggies or it will be chewy. It would also be really good with some chicken or stir fry beef. When I use beef in stir fry I usually just grab an inexpensive steak to cut up, it is much more cost effective that way. This is supposed to be enough to serve 5 people when used as a side but you can very easily make more or less by using more or less veggies and angel hair pasta, that is very important in my family, I feed a lot of people and need food that can be versatile.


Delicious Black Bean Burgers and Turkey Burgers

Black Bean Burger Photo From Whole Foods

This month I have decided to pass along a couple of recipes that I have not had the opportunity to fix for you. They may be a little different than what you are used to and if so I hope you will take a chance and try one or both of them. We eat a lot of burgers at my house, my husband would eat them a couple times a week if I would prepare them. The rest of us get a little tired of a plain old cheeseburger, not to mention that much ground beef isn’t good for anybody, so I looked around and found a couple of substitutes that even my husband will eat. The first are  black bean burgers which are completely meatless but still offer a ton of protein and have a great flavor. The second are turkey burgers and are enhanced by a delicious pesto basil mayo. I sometimes like make some of the patties small and serve them on slider buns for the kids, it’s just the right amount of food and much easier for their little hands to handle.

Black Bean Burgers

1 16 oz. can black beans, drained and rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic
1 egg
1 Tbls chili powder
1 Tbls cumin
1 tsp chili sauce or hot sauce
1/2 cup bread crumbs
(I double this recipe for my family)
preheat oven to 375
1. Mash beans with a fork until thick and pasty.
2. In a food processor, finely chop pepper, onion and garlic. Stir into beans.
3. In a small bowl, stir together, egg, chili powder, cumin and hot sauce.
4. Stir egg mixture into beans. Mix in bread crumbs until mixture is sticky and holds together. Divide into 4 patties.
5. Place patties on a lightly oiled baking sheet. Bake 10 minutes on each side.
I haven’t decided the best way to serve these. Sometimes I like to put a slice of tomato and some pickles on top just like I would a regular burger but other times I like to put a little dollop of sour cream on with my tomato, either way, they are one of my favorite meals.


Turkey Burgers

1/2 cup bread crumbs
1/4 cup italian salad dressing
2 garlic cloves
1 pound turkey burger
2 turkey sausages, casings removed


Pesto mayo
2 Tbls mayo
1 Tbls basil pesto


1. Mix together first 5 ingredients and form into patties.
2. Cook over medium heat about 7 minutes on each side.
3. Meanwhile combine mayo and pesto and spread onto buns.
These burgers come together really quickly with the use of a few convenience foods. I buy my bread crumbs, salad dressing, pesto and when I’m pressed for time use minced garlic, 1 tsp equals 1 garlic clove, instead of fresh. Also the recipe calls for two sausages but the pack I buy comes with five so I use 2 1/2 and freeze the rest for the next time I make these.

Minestrone Soup and Cobblestone Bread

Tracy shares two of her favorite recipes just in time for winter.  Enjoy!
I think this soup and this bread go together wonderfully. They contain the same seasonings and are both very easy to create. There is nothing like the aroma of fresh bread baking and I think this bread is fantastic. The italian seasonings are mixed throughout and I don’t even butter it. I like the soup because it is so full of yummy veggies. If you are a person who really likes meat you could add some italian sausage but I like it as is and the beans add protein so you don’t really need meat.


1 large onion, chopped
3 Tbsp. olive oil
2 celery ribs, chopped
2 medium carrots, chopped
1 cup cabbage, chopped
1 medium green pepper, chopped
1 medium zucchini, chopped
6 garlic cloves, minced
3 1/2 cups water
2   14 oz. cans diced tomatoes, undrained
1  15 oz. can garbonzo beans or chickpeas, rinsed and drained
1  15 oz. can tomatoe puree
1  8 oz. can tomato sauce
3  Tbsp. dried parsley
2 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. cayenne pepper
1/2 cup small pasta shells
In a dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic, saute 3 minutes. Stir in water, tomatoes, beans, tomato puree, tomatoe sauce and seasonings. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Stir in pasta and cook 12-15 minutes longer.
Cobblestone bread
1 cup water
2 Tbsp. butter, cut up
3 cups bread flour
1/3 cup grated parmesan cheesse
1 Tbsp. sugar
1/2 tsp. salt
1/2 tsp. dried italian seasoning
1  1/4 tsp. active dry yeast
2  Tbsp. butter, melted
1/2 tsp. dried italian seasoning
1/4 tsp. garlic salt
Select the 1 1/2 pound recipe size on your bread machine. Add the first 8 ingredients according to your machines directions (I do the dry first, creating a well for the yeast in the top, then carefully add the liquid around the dry ingredients). Select the dough cycle. When the cycle is complete, remove the dough and punch down. Cover and let rest 10 minutes.
Using scissors snip the dough into a greased 11x7x1 1/2 inch baking pan. Cut into 3/4 to 1 inch irregular pieces, covering the pan evenly in one or two layers. Cover and let rise in a warm place about 25 minutes or until nearly double in size.
Meanwhile, in a small bowl stir together the melted butter, italian seasoning and garlic salt. Drizzle over dough. Bake at 350 for 30 minutes. Serve warm.
If you do not have a bread machine I have been told that you can make the dough in your mixer. I do not have a stand mixer so I was unable to try it out but give it a try. If it works out for you it will be well worth it.

Recipe: Peanut Butter Pie

Tracy will be posting a recipe each month.  She thought it would be a great idea to kick it off with her much sought after peanut butter pie recipe.  Enjoy!

This is one of my favorite deserts! It combines some of my favorite things, chocolate with peanut butter and cream cheese. I found this recipe in an old cookbook from the Leelanau Country Inn.

¼ cup butter- softened
¼ cup sugar
1 cup graham cracker crumbs (almost one sleeve of crackers)
1 cup cream cheese-softened
1 cup creamy peanut butter
2 Tbls butter- softened
1 cup powdered sugar
2 Tbls powdered sugar
½ cup heavy cream
1 Tbls vanilla extract
½ cup heavy cream
1 cup semisweet chocolate chips


To make crust, in a mixing bowl, combine graham cracker crumbs, sugar and softened butter. Mix together and press into a buttered 9 inch pie pan, refrigerate for one hour.


To make filling, in a mixing bowl, with an electric mixer, combine and mix well softened cream cheese, softened butter and peanut butter. Add 1 cup powdered sugar and beat until fluffy. In another bowl, beat heavy cream until a peak forms. Gradually add 2 Tbls powdered sugar and vanilla and beat to a stiff peak. Combine beaten cream with the peanut butter mixture, mixing well. Place filling in shell and refrigerate until firm, 2-3 hours.


To make topping, bring heavy cream to a simmer in a small saucepan over low heat. Add chocolate chips and stir until melted and smooth. Cool to lukewarm. After filling has firmed spread topping over pie. Refrigerate again until topping is firm, about 3 hours. Cut into 8 pieces and serve cold. You can garnish with a dollop of whipped cream if you wish.