Monday- Sloppy Joes (requested by the hubs) & Parmesan Fries
Tuesday- Beef Stew (Update: This was amazing!)
Wednesday- Honey Soy Chicken Drumsticks & Asian Noodle Salad
Thursday- Chipotle Lime Fish Tacos (Update: Adding this recipe to our collection, the family loved it!)
Friday- Mini Pizza Bagels & Veggie Platter
Saturday- Chicken w/ Mustard Cream Sauce & Caesar Salad (Update: swap out the chicken stock for some white wine, yum!)
Sunday- French Dip Sammies
New Breakfast Recipe- Muffin Melts (Update: Honestly I was a little disappointed with these.)
New Lunch Recipe- Caprese Grilled Chese
New Snack Recipe- Granola Bars
New Dessert- Cappuccino Mousse (sorry no picture yet)
1/2 tsp unflavored gelatin
2-1/2 c cold heavy cream
4 large egg yolks
2 Tbl instant espresso powder
1/4 c granulated sugar
1 Tbl confectioners sugar
unsweetened cocoa powder
1. In a large bowl, sprinkle gelatin over 2 Tbl water. In a medium bowl, whisk together egg yolks, granulated sugar, and pinch of salt until pale, about 1 minute.
2. In a small saucepan, heat 1 c cream and espresso powder over medium until warm, stirring occasionally with a silicone spatula. Gradually whisk warm cream mixture into egg mixture until combined, then return to saucepan. Stirring constantly, cook over medium until mixture thickens, about 8 minutes. Transfer to a bowl and whisk in gelatin mixture. Press plastic wrap onto surface of espresso mixture and let cool completely (do not refrigerate), about 45 minutes.
3. In a large bowl, using an electric mixer, beat 1 c cream until soft peaks form. With a spatula, gently fold cream into espresso mixture. Divide among six 4-oz containers. Cover and refrigerate until set, 1 hour (or up to 1 day). Before serving, whisk 1/2 c cream and confectioners sugar until soft peaks form. Top mousse with whipped cream and sprinkle with cocoa powder.