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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 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




Homemade 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


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


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.



Bacon Blue Cheese Coleslaw


I’m serving pulled pork sandwiches, baked beans and coleslaw tonight for our small group. This is my favorite way to make coleslaw, to me its actually easier than traditional because I tend to have these ingredients on hand.

Bacon Blue Cheese Coleslaw

8 bacon slices, cooked and chopped

3/4 c mayo

2 T red wine vinegar

1 T honey

16 oz coleslaw mix

1 c crumbled blue cheese

Whisk the mayo, vinegar and honey in a large bowl and stir in the coleslaw mix, cheese and bacon. Season with salt and pepper (remember the bacon and cheese both add salt) to taste. Cover and refrigerate, best if allowed to sit for about two hours.

Spicy Vietnamese Shrimp with Coconut Rice


Five years ago I attended a cooking class with a friend and this dish was on the menu. Since then it has become a family favorite because of it’s deep flavor and ease in preparing. The trickiest part is finding Asian chili paste, I ordered it from Amazon when my local store stopped carrying it. This recipe is made to feed a crowd, but you can easily cut it in half. I make the full size and have some awesome leftovers.

Spicy Vietnamese Shrimp with Coconut Rice

3c jasmine rice

3 3/4 c water

1 1/2 t salt

4 T oil (I use Avocado)

2 lbs large shrimp, peeled and deveined

4 cloves garlic, minced

2 t salt

28 oz  coconut milk (not lowfat)

4T Asian chili paste

2c fresh bean sprouts

2 green onions

2T fresh lime juice

Cook rice in water and salt for about 15 minutes. Remove from heat and allow to sit, covered for about 15 minutes. Heat oil in a large skillet and add shrimp, garlic and salt for about 5 minutes until shrimp is pink. Remove the shrimp and add the coconut milk and chili paste, bring to a boil. Reduce heat to low and allow to reduce by half, takes about five minutes. Add shrimp and rice and top with bean sprouts, green onions and lime juice. Serves 10-12.








Eggplant Parmesan


I found this recipe in my latest Bon Appetit magazine, looked through the ingredients and determined I only needed to purchase eggplants and went for it! Unfortunately, I didn’t read the recipe closely and the whole thing took close to three hours to get to the table. Halfway through the job, I decided it wasn’t worth it….until my family LOVED it. That sounds about right….

Eggplant Parmesan

Marinara Sauce of your choice (I had some homemade sauce ready to go)

4 lb eggplants (I used two good sized), peeled and sliced lengthwise 1/2″ thick

3 c panko bread crumbs

1 1/2 t oregano

1 t black pepper

1 1/ c grated parmesan, divided

1 1/3  flour

5 large eggs

1 1/3 c olive oil

1/2 c chopped fresh basil

6 oz mozzarella, grated

8 oz fresh mozzarella, sliced

Lightly season the eggplant slices with salt and place in a single layer on several layers of paper towels inside a rimmed cookie sheet. Continue topping layer with more eggplant slices and paper towels and put something heavy on top for an hour to pull the moisture out of the eggplants. This is important because it gives the eggplant a creamy texture when baked.

Meanwhile, pulse panko, oregano, pepper and 3/4 c parmesan in a food processor until finely ground. Place in a shallow bowl. Place flour in another shallow bowl and eggs in a third bowl. Dredge each eggplant slice into the flour, then dip into the egg and finally into the panko crumb mixture. Place in a heated skillet (med high heat) with 2/ c olive oil. Cook as many eggplant slices at once as will fit into the skillet, turning once until golden brown, 3-5 minutes total. Transfer to paper towels and immediately press to absorb oil. Working in batches, repeat with remaining slices, adding the rest of the olive oil as needed. Allow to cool. It was at this point that I had decided this would be a one-time recipe!

Toss the chopped herbs, grated mozzarella and remaining parmesan into  medium bowl. Spread 1 c marinara sauce over the bottom of a 13×9 baking pan (I used two 9 inch squares), top with a layer of eggplant slices, drizzle 1 c sauce over slices and sprinkle with one third of cheese mixture. Add another layer of eggplant, 1c sauce and half of remaining cheese and repeat layers. Cover with foil and bake 45-60 minutes at 350 degrees. Remove from the oven and arrange fresh mozzarella slices over eggplant. Increase oven to 425 degrees and bake uncovered 15 minutes more. Allow to rest for 30 minutes before serving, topping with Italian herbs.

It’s a commitment, but like most things in life, well worth the effort. Makes 12 servings



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