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Chocolate Chip Pecan Pie Ice Cream

chocchip

Wait….what??

A couple of weeks ago I made a chocolate chip pecan pie and took it to a dinner with friends. We brought it home with a couple of slices leftover and I had an idea. What if I made classic vanilla ice cream and dropped the rest of the pie into it? Would it work? The simple answer is omigoodnessitworks. If you normally like ice cream with your pecan pie, this may be your new favorite flavor of ice cream.

Chocolate Chip Pecan Pie

1 9″ pie crust, baked
3 eggs
2/3 c sugar
1/2 t salt
1/3 c butter, melted
1 c corn syrup
1 c whole pecans (I use more like 1 1/2 c)
1 1/4 c mini semi-sweet chocolate chips
Set oven to 375 degrees. Blend eggs, sugar, salt, butter and corn syrup. Fold in pecans and chocolate chips. Pour into the baked pie shell and dot with extra pecans as needed. Bake 40-50 minutes and allow to cool before cutting.

Now, the ice cream:

1 1/2 c whole milk

1 c sugar

3 c heavy cream

1T vanilla

Mix the whole milk and sugar until the sugar dissolves, 2-3 minutes. Add the heavy cream and vanilla and mix well. Pour into an ice cream churn and let it run for about 20 minutes. Drop half of the pecan pie into the ice cream after it has thickened considerably, in the last five minutes of churning. Freeze until set.
 

 

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Review of Sun Basket Food Delivery

 

sun

I will admit that I kind of turned my nose up to the Hello Fresh’s of the world, I cook all the time, I don’t need anybody sending me deconstructed meals to prepare when I can buy it locally from the store, right? But then I read about Sun Basket, a California based company that only sends organic ingredients that are non-GMO and clean. I looked into it more and found the recipes are chef-driven, that you can request special diets like paleo, gluten free or vegetarian and they had a special price for first timers. I decided to try it.

When I signed up, I still had a couple of kids in the house, so I ordered three meals for four people and I got to choose the specific dinners from about eight choices for the following week. The food arrived on a Wednesday, packed well with dry ice for the meats and all ingredients were fresh. A booklet with easy to follow recipes comes inside the box, and it has all the recipes that were offered for that week, so you could make something else yourself that you didn’t order. Each recipe tells you how long it should take to prepare (and tends to be accurate) and all the nutritional info you could want.

How does it taste? We have really enjoyed most of the recipes. None have been bad, but because I love to cook, I have a lot of my own recipes, and I quickly learned it is best for me to choose food that I don’t normally cook; Thai, Vietnamese and Indian have been our favorites so far. I have noticed there is little to no dairy in each meal, and very little gluten.  After the first two deliveries, I decided to modify my order and found that it was fine to drop down to two paleo meals for two people each week, about half of what I was doing originally. This seems to fit our lifestyle better, and the cost comes out to about $25 per meal (including shipping).

Bottom line: we are going to continue using Sun Basket because it is a good way for me to experiment with different recipes that reflect the qualities we want in our food, and we can know the nutritional information of what we are eating. It’s a good feeling to know for sure that you have everything you need to pull together a quick dinner and it is fun to try some new ideas.

It looks like they have another special for new customers. Please let me know if you try it!

https://try.sunbasket.com/?offer=A-LQSEM35&SCID=BCPC&utm_source=bing&utm_medium=cpc&utm_campaign=Brand%20-%20Sun%20Basket:FullExpansion&utm_content=Sun%20Basket%20-%20Promo&utm_term=sun%20basket%20coupon&akd=81913627378110+kwd-39633923759+c

sbasket_1417562430_280

 

Grilled Peaches

Peaches

We were just in North Carolina, dropping our youngest off at college and had to shop at the local Farmers Market for some fresh fruit and veggies for our girl before we left. We ended up driving peaches and blackberries as big as your head halfway across the country because they were too incredible to pass up!

Last night we had grilled peaches and vanilla ice cream for dessert. Grilling them just intensifies the sweetness, and adding a little butter and sugar doesn’t hurt at all!

Grilled Peaches

Turn on your grill and set the heat high. You can place the peaches directly on the grates, but I like to use a grill pan. Place the pan on the grill while heating.

Cut the peaches in two halves and remove the pit. I don’t bother to peel them, but you could.  Brush some oil (I use grapeseed) on the inside and sprinkle a little brown sugar and cinnamon on each. Please the peaches on the hot pan or grates and shut the grill top, allow to cook for 4-5 minutes and turn them over to cook another 3-4. Remove from the heat and add a pat of butter to each middle. Serve with a scoop of vanilla ice cream and savor the taste of summer!

 

Nutella Crunch Ice Cream

Nutella Crunch Ice Cream

I’m not a big Nutella fan, but there are a couple of them in my house, so I decided to give this a try after seeing it at yourhomebasedmom.com. Keep in mind that this should be eaten in small amounts because it is rich, and it tastes better than Nutella ever did.

Nutella Crunch Ice Cream

1 1/2 c whole milk

2 c heavy whipping cream

1 1/2 c half & half

1 1/2 c sugar

1 1/2 T vanilla

1/4 t salt

2 c Rice Krispies cereal

1 cup Nutella

Mix all the ingredients except the last two in a stainless steel bowl and place in the refrigerator. Heat the Nutella over low heat and add the Rice Krispies, stir till incorporated. Please the mixture on a parchment paper lined cookie sheet and freeze for 15 minutes.

Pour the ice cream mixture into an ice cream maker as per manufacturers instructions. Toward the end of the cycle, add some of the Nutella Krispie pieces while it churns. When the ice cream is the right consistency, move into containers, layering the Nutella pieces into the ice cream. Freeze till firm.

*This recipe uses most of a small jar of Nutella, the rest of which can be poured into the layers of ice cream, forming a ribbon of yum throughout.

Makes 5 pints

nutellaicecream

 

 

Homemade Croutons

croutons

Hamburger buns – two packs of them –  have been languishing in our pantry for quite a while now, with no plan to grill burgers anytime soon, and my family complains when I freeze them because they just can’t come back. So I threw them away. And then I rescued them. And made homemade croutons. This isn’t something I normally bother with, but it seemed such a shame to waste perfectly good bread, and homemade croutons change the salad game completely.

Homemade Croutons

1 pack of hamburger buns/ Italian bread/ whatever you have, chopped into medium sized chunks

1/4 c butter

1 t garlic powder

1/2 t salt

1 t parsley

Chop your bread to the size you want, melt the butter and add seasonings and pour the mixture over the bread. Bake for ten minutes, turn the croutons over and bake another 3-5 minutes. Store in a tight container.

 

Roasted Vegetable Grain Bowl

grainbowl

We have 35 people coming over for dinner tonight, so I needed a good, solid lunch today! We had some leftover roasted vegetables and also some orzo in the fridge, so I combined the two and added some cooked farro, chopped pecans and feta and poured a little roasted garlic dressing over the top. The only thing I would have added is fresh tomatoes, but it was so good that I didn’t take the time to bother. Time to get back to work!

Charred Broccoli and Peanuts

nutty-broccoli

Oh wow. I tried this side dish out on my small group last weekend, told them I was skeptical, I warned them but they ate it anyway! And they loved it. The flavor that is in this dish is something you don’t get out of broccoli; adding the peanuts and rice vinegar make it something completely different. Just try it and let me know what you think.  It’s different because you use all of the broccoli, charring the stems in the oven and florets in the skillet. I got this out of Bon Appetit magazine, I think it’s the October issue.

Charred Broccoli and Peanuts

1 bunch broccoli

3T olive oil

2T rice vinegar

1/4 c unsalted, roasted peanuts, coarsely chopped

1/2 t sugar

2T nutritional yeast

chopped green onions

flaky sea salt (like Maldon)

Preheat oven to 450°. Slice broccoli stems on a diagonal ¼” thick. Transfer to a rimmed baking sheet, toss with oil, and season with salt and pepper. Gather up loose pieces of left-behind florets and finely chop. Roast stems until browned around edges, 15–20 minutes. Add vinegar; toss to coat.
Meanwhile, heat a dry medium skillet over medium heat. Add florets. Season with salt and pepper and cook, stirring often, until bright green and lightly charred in spots, about five minutes. Reduce heat to low; add peanuts and sugar. Cook, stirring, until nuts are golden brown. Stir in 2T nutritional yeast and season again. Add stems and top with green onions and more yeast if desired.

 

 

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