all the ice creams

We just got an ice cream maker attachment for our Kitchenaid mixer and after our first less than perfect attempt we've found a really great base. We made strawberry ice cream with it and I can't wait to try it out with peaches once they're in season.

Ingredients:

1 1/2 cups half-and-half
3/4 cup of brown sugar
1 1/4 cup white sugar
1/2 teaspoon vanilla extract
5 large egg yolks
1 1/2 cups heavy cream
1 pound strawberries, hulled
1 tablespoon sugar

Directions:

Stir together the half-and-half and 2 cups sugar in a medium saucepan over medium-low heat. Add the vanilla extract. Heat the mixture until it's hot but not simmering or boiling.

In a large bowl, beat the egg yolks vigorously with a whisk until they start to lighten in color, about 2 minutes.

Pour half a cup of the hot half-and-half mixture and very slowly drizzle it into the bowl with the egg yolks, whisking the whole time. Repeat with another half cup of hot half-and-half mixture, making sure to whisk the whole time.

Pour the tempered yolks into the saucepan with the rest of the half and half mixture and stir gently with a wooden spoon for 2 to 4 minutes, cooking it slowly until it's thick enough to coat the spoon.

Pour the thick liquid through a fine mesh strainer and into a clean bowl. Add the heavy cream to the bowl and stir gently to combine. Refrigerate this mixture for 2 hours, or until chilled.

Here is where you can add whatever flavoring you like. Below are the directions for strawberries.

Meanwhile, combine the strawberries and 2 tablespoons of sugar in a blender. Puree until smooth (or you can stop just short of smooth if you want a little texture.) Pour the pureed strawberries into the chilled custard mixture and stir.

Now pour half the mixture into the ice cream maker and freeze it according to its directions. Remove the first batch and freeze, and then pour the second half into the ice cream maker. Freeze ice cream for at least 4 hours, or until frozen firm.

Adapted from The Pioneer Woman

stuffed pizzacchini

Twice in the last few weeks I've seen recipes for stuffed zucchini, and it seemed like a good time to try out our own version. Throwing what we had on hand into the pot we came up with pizza-zucchini, and everyone devoured every bite.

Ingredients:

4 small to medium zucchini
1 pound ground pork
1/2 can tomato paste
garlic powder
onion powder
salt
pepper
olive oil
oregano
basil
2 tbsp parmesan cheese
2 tbsp romano cheese
mozzarella cheese

Directions:

Preheat the oven to 400 degrees F.

To make the zucchini boats, cut the ends off the zucchini and then cut down  the center lengthwise. Use a small spoon to scoop out the flesh in the center - do not cut through the skin. Continue until each zucchini half resembles a canoe. Chop the zucchini flesh into small chunks to use in the stuffing and reserve.

Place the hollowed zucchini boats onto a baking sheet and drizzle with olive oil. Sprinkle with salt and black pepper. Roast until they begin to soften, 20 minutes.

Brown the ground pork in a large pan, seasoning to taste with the garlic and onion powder, salt and pepper and oregano and basil. Once the ground pork is mostly browned, add the reserved zucchini chunks and the half can of tomato paste. Mix to combine. Add the parmesan and romano cheeses and mix. Cook mixture for 5 to 8 minutes.

Once zucchini boats are roasted, add stuffing mixture to the boats and top with mozzarella cheese. Broil for about 5 minutes or until GBD. Eat everything.

restaurant quality short ribs

This is so good I can't do it justice writing about it. Make sure you spend the time to brown the ribs: it's totally worth it.

Ingredients:

2.5 pounds boneless beef short ribs
1 large pinch of sea salt
5-10 “twists” of fresh ground pepper
1 tablespoon butter
1 sweet onion
1 portobello mushroom
1 pkg of crimini mushrooms
4 cloves garlic, minced
1 cup beef broth
1/2 can of tomato paste
2 tablespoons on Tamari
2 tablespoons Worcestershire sauce
2 large spoonfuls of fresh/local unfiltered honey
5 sprigs fresh thyme

For gravy:
2 tbsp cornstarch/potato starch

Directions:

Sprinkle salt and pepper over ribs. In large pan over medium-high heat, melt butter and brown ribs on all sides. (About 3 minutes per side.) Remove from pan and set aside.

Sauté crimini mushrooms in the same pan until they begin to release their liquid. Pour mushrooms and liquid into the bottom of the crockpot. Sauté onion in same pan until translucent. Add garlic and cook for 1 minute more.

Place ribs on top of mushrooms in crockpot, cover with onion/garlic mixture.

In bowl, whisk broth, tomato paste, Tamari, Worcestershire sauce, and honey. Pour on top of meat in crockpot.

Add fresh thyme sprigs on top of meat.

Cook on low for 7-8 hours.

For the gravy: once cooked, remove the meat to a plate, and strain the liquid in the crockpot into a sauce pan. Set aside the mushroom and onion mixture. Add a small amount of the liquid to the cornstarch/potato starch to remove lumps and then add the cornstarch/potato starch mixture to the remaining liquid and whisk to make a gravy.

Serve over mashed potatoes.

Adapted from The Sparkle Queen's recipe

easier pumpkin something

I had fancy plans for dessert this Thanksgiving, but didn't actually get around to making the more complicated than I wanted to deal with pumpkin flan recipe below. So in my search for something easier I found this pudding recipe that was super simple. And it's a great base for so many other puddings I can't wait to try out. You can stop before you add the pumpkin and spices and end up with a great caramel pudding.

Ingredients:

1 cup 1% milk
1 cup half and half
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 teaspoon salt
1/4 teaspoon pumpkin-pie spice

Directions:

Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly.

Beat eggs with a whisk in a large bowl.

Gradually add half the hot milk mixture to the beaten eggs.

Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly.

Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice.

Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.

Recipe courtesy of Health.com

thanksgiving pumpkin (something)

I knew I wanted something pumpkin-based for Thanksgiving, but I also knew I didn't really want pie. Something lighter always seems like a good idea after such a heavy meal, but I wasn't sure what direction to go in. My plan is to try out the Pumpkin Flan recipe below. I love flan. And I'm a pretty big fan of pumpkins. So combining the two seems like a winner to me.

Ingredients:

Flan Caramel:

1/4 cup water

3/4 cup pure cane sugar, preferably organic

Pumpkin Custard Filling:

1 cup half-and-half 

1 cup heavy cream

3/4 cup pure cane sugar, preferably organic

1 cup solid pack pumpkin (not sweetened canned pumpkin pie mix)

6 large eggs

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

2 teaspoons vanilla extract

1/8 teaspoon salt

Preparation:

Preheat oven to 350° F

Have ready a 9-inch round deep dish pie plate and a shallow roasting pan that the pie plate fits in.

Combine water and 3/4 cup sugar in a small heavy saucepan. Heat to boiling. Reduce heat, tilt pan several times but don't stir. Reduce heat and simmer for 5 to 10 minutes, until mixture turns a medium amber color. Watch closely to prevent burning. Immediately pour the hot mixture into pie plate and carefully tilt the plate to evenly coat the bottom of the plate before the sugar hardens. Set aside.

Combine half-and-half, heavy cream and 3/4 cup cane sugar in a heavy saucepan. Heat on medium until warm and sugar dissolves.

Combine pumpkin, eggs, spices, vanilla and salt in a large mixing bowl. Beat on high until blended.

Slowly drizzle warm cream mixture into pumpkin mixture, whisking until smooth and combined.

Pour pumpkin mixture over the hardened caramelized sugar in pie plate. Place pie plate in roasting pan and add about 1 1/2 inches of boiling water to roasting pan. Carefully place pan in preheated oven and bake for 60-70 minutes or just until custard sets.

Cool completely and refrigerate until ready to serve. Use a knife to loosen flan from sides of pie plate. Invert on a plate to serve. Can be prepared and refrigerated up to 2 days before serving.

Recipe courtesy of About.com

the world's best... jalapeno cheddar cornbread

This is one of those dishes where I want to eat the whole thing as soon as it comes out of the oven. I actually have to force myself not to make it all the time so I don't eat it constantly. I think eating about this cornbread all the time. The key is to make it a day ahead of time (good luck trying to wait a day to eat it) and then cut slices and fry them in butter. It is out of this world good.

This is a combo of a "from-scratch" recipe and the directions on a gluten-free boxed cornbread. 

Ingredients:

1 box Gluten Free Pantry Yankee Cornbread & Muffin mix

1/4 cup sugar

1 1/3 cups milk

1 extra-large egg, lightly beaten

6 tbsp butter, melted, plus extra to grease the pan

8 ounces aged extra-sharp Cheddar, grated, divided

1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions

3 tablespoons seeded and minced fresh jalapeno peppers

Directions:

Preheat the oven to 350 degrees F.

Combine the cornbread mix and sugar in a large bowl. In a separate bowl, combine the milk, egg, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Grease a round 9 inch casserole dish.

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until golden brown on top and a toothpick comes out clean. Serve warm or at room temperature.

Don't forget to fry up slices in butter!

Recipes courtesy of the Food Network and Gluten Free Pantry

the world's best...hot artichoke dip

Somehow a couple of my all-time favorite recipes haven't made it on here yet. Mostly because I knew exactly where to find them. But now seems like a good time to add them. First up is the magic baked artichoke dip that disappears every time you put it out. Seriously, make sure you take a couple bites before it goes out on the table because you might not get some otherwise. Below are the original amounts in the recipe, but I usually make a double batch.

Ingredients:

5 tablespoons (packed) grated Romano cheese (about 1 ounce)

3 tablespoons mayonnaise

3 tablespoons sour cream

1/2 teaspoon dried marjoram

1/4 teaspoon ground black pepper

1/4 teaspoon onion salt

1/8 teaspoon garlic powder

1 14-ounce can artichoke hearts packed in water

1/4 teaspoon paprika

Rice crackers for dipping

Directions:

Drain the artichokes well and chop into 1/4-inch pieces. 

Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to oven safe dish. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)

Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).

Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. 

Serve in the dish it was baked in, just let it cool a bit before you put it out on the table.

Recipe courtesy of Epicurious.com

sticky chicken

Finding something for us to eat is hard enough, but also trying to feed two kids can be a seemingly insurmountable problem sometimes. Fortunately we came up with something that everyone devoured - so much so it looks like we might be making it once a week. And since we usually have most of the ingredients on hand we can throw it together at the last minute, which makes it taste even better.

Homemade Grilled Chicken Teriyaki

3/4 cup soy sauce
1/3 cup (packed) dark brown sugar
2 tbsp honey
1 1/2 tablespoons ground ginger
1 1/2 tablespoons powdered garlic
8-12 skinless boneless chicken thighs (about 3 pounds)

Combine everything but the chicken to make the marinade. Toss chicken in marinade to coat and let marinate for 15 minutes. Brush grill with oil. Grill chicken until cooked through, about 5 minutes per side.

Serve with sushi rice.

Adapted from Epicurious.com

grape roasted chicken

I'd been craving roasted chicken for days and finally bought a roaster along with some herbs to throw in the oven. I also picked up some delicious champagne grapes, and remembered having seen a roasted chicken and grapes recipe somewhere along the way. We made a couple of adjustments to the recipe I found and it turned out better than we thought possible. Goes especially well with purple mashed potatoes.

Ingredients:
1 pound assorted seedless grapes (tiny grapes especially good)
1 head of garlic, cloves peeled
1 tablespoon chopped fresh thyme plus 6 large sprigs
2 tablespoons olive oil, divided
1 half lemon, quartered
1 4-to 4 1/2-pound chicken, excess fat removed from cavity

Directions:
Preheat oven to 400°F. Remove grapes from stems. Gently toss grapes, garlic cloves, chopped thyme, and 1 tablespoon olive oil in large bowl to coat. Rub chicken with remaining 1 tablespoon olive oil; sprinkle inside and out with salt and freshly ground black pepper. Place thyme sprigs, a handful or grapes and lemon quarters in cavity. Place chicken in large roasting pan; arrange grape mixture around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and grapes are shriveled, about 1 hour 10 minutes.

Transfer chicken to platter; let rest 10 minutes. Using slotted spoon, arrange grapes and garlic around chicken. Transfer pan juices to small pitcher; spoon fat from surface of juices and discard. Serve chicken with pan juices alongside.

Adapted from Epicurious.com

veal alicante

A creation based on two veal recipes from our favorite Portuguese restaurant.

Ingredients:

8 (2 ounce) pieces veal scallopini (the higher quality, the better - Provimi is best.)
A box/bag (or two) of baby spinach (5 oz (10 oz for two))
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup white wine
1 tablespoon potato starch
1 cup chicken broth
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon grey sea salt
1/4 teaspoon lemon pepper
1/2 teaspoon sage
1 cup half and half
1 cup of shredded mozzarella cheese
4 tbsp Parmesan cheese
4-6 slices of soppresata (or prosciutto)
fresh basil
salt and pepper to taste

Directions:

1. Tenderize the veal well with a meat mallet.  Rinse then chop the stems off the spinach.

2. Cook the baby spinach in a small amount of olive oil until fully wilted (add garlic / garlic powder to taste).  Sprinkle some lemon juice over the spinach then set aside.  Lightly cook soppresata in the spinach pan.

3. Heat olive oil in a large skillet over medium-high heat. Season the scallopini with salt, pepper, and garlic powder.  Add scallopini to the hot, oiled skillet, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.

4. Pour in lemon juice and white wine into the pan in which the veal was cooked (or a saucepan). Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the potato starch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with sage, garlic, pepper, salt and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved potato starch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in half and half.

5. On each serving plate place two scallopini pieces.  On each piece layer a wad of cooked spinach, a piece of cooked soppressata, and both mozzarella and parmesan cheese.  Layer another scallopini on each stack of spinach, cheese, and meat to make sort of a small veal sandwich.  Pour the creamy lemon wine sauce over each veal sandwich and top off with fresh basil leaves and cracked pepper.

spaghetti squash spaghetti

2 spaghetti squash
2 cups of pasta sauce
1 cup of shredded mozzarella cheese
4 tbsp Parmesan cheese
fresh basil
salt and pepper to taste

Directions:
Place squash on a rimmed baking sheet. Make 2-3 vents in the top of the squash by poking deep slits with a sharp knife. Bake in oven for 60-65 minutes at 350 degrees.

Remove from oven and let rest for 10-15 minutes. Cut squash in half, length wise, and scoop out seeds (use two spoons to remove seeds easily). With a fork, shred the inside of the squash.

Season squash with a little salt and pepper. Add in 1/2 cup of pasta sauce to each squash half. Mix well until all the squash "noodles" are covered. Top with 1/4 cup of shredded cheese. Sprinkle each half with 1 tbsp of Parmesan.

Place squash under the broiler for 5 minutes until bubbly and melted. Chop fresh basil and sprinkle on top.

Adapted from Family Fresh Meals