Here are today's six recipes. Enjoy!
FIESTA CHICKEN PIZZA
This comes from FamilyTime.com, and starts, “Chewy pizza crust topped with tender strips of chicken breast and taco mix meet their match in this heart pizza dish. Topped with four-cheese Mexican blend and thick and chunky salsa this pizza will please your crowd.” Serves: 8; Prep Time: 12 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 boneless skinless chicken breast halves, cut into strips
1 12-inch pizza crust
1 tablespoon vegetable oil
1 package (1.25-oz) ORTEGA® Taco Seasoning Mix
1 tablespoond water
1 cup ORTEGA® Thick & Chunky Salsa, medium
1 1/ 2 cups 4 cheese Mexican blend or nacho and taco blend cheese, shredded
Toppings:
sliced black olives, green onions, green bell pepper, radishes, red onion; sour cream; ORTEGA® Thick & Smooth Taco Sauce (optional, all)
Preheat oven. (See pizza crust package directions.)
Heat vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
Spread salsa over crust. Top with chicken mixture, chees and vegetable toppings.
Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
BLUEBERRY AND NECTARINE COBBLER
This comes from The Food Network. It begins, “When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.” Total Time: 1 hr 15 min; Prep: 15 min; Cook: 1 hr; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-and-nectarine-cobbler-recipe.print.html?oc=linkback
Ingredients
Fruit:
6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
Cobbler Top:
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream
Serving suggestions: Vanilla ice cream or whipped cream
Directions
Position a rack in the middle of the oven and preheat to 375 degrees F.
For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
FIVE MINUTE PITA PIZZAS
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 4 pita pizzas. They make a nice snack for several people, or a light dinner, along with salad and dessert.
To view this online, click here.
Ingredients
4 pockless pita flatbreads
3/4 cup of marinara sauce
12 slices of provolone cheese (mozzarella or other cheese would work well too!)
Pepperoni, sausage, veggies or other toppings of your choice
Instructions
Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.
Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.
Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.
SPAGHETTI PIE
This was featured on The Today Show in August, and got Matt Lauer's attention. I had never tried anything like this before. As a vegetarian, I'd lean toward using a vegetarian substitute for the ground turkey or beef.
To view this online, along with video, go to http://www.today.com/food/spaghetti-pie-fun-way-make-dinner-leftovers-later-t39701.
Ingredients
12 ounces spaghetti, cooked, 1/2 cup cooking water reserved
1 small yellow onion, chopped finely
1 pound ground turkey or sirloin beef
1 cup tomato paste, divided
3 large eggs
1 cup grated parmesan cheese
1 1/2 cup shredded mozzarella
2 tablespoons olive oil
Salt to taste
Preparation
Preheat oven to 350.
In a large skillet, saute the onions until soft. Add ground turkey or beef, and 3/4 cup of the tomato paste. Add half the reserved pasta water and stir well. Season with salt, to taste. Consistency should be like a thick Bolognese sauce. Add more cooking water as needed.
In a large bowl, mix together the cooked spaghetti, eggs, parmesan cheese, 1 cup of the mozzarella, and 1/4 cup of the tomato paste.
Grease a 9 or 10-inch pie pan with olive oil. Spread half the meat mixture over the bottom of the pan. Add the spaghetti mixture and press it down to level it. Top with the remaining meat mixture, then scatter the remaining mozzarella on top.
Bake the pie in the oven for 30 to 35 minutes. Remove from the oven and let sit about 10 minutes. Use a sharp knife or pizza slicer to cut into wedges like a pie. Serve with a green salad.
INDIVIDUAL NO-BAKE STRAWBERRY CHEESECAKES
This yummy recipe comes from Rachael Ray of The Food Network's 30 Minute Meals. I love her show, as well as many of her recipes. (There, I said it!) Total Time: Prep: 10 min; Yield: 6 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/individual-no-bake-strawberry-cheesecakes-recipe.print.html?oc=linkback
Ingredients
12 strawberries
12 ounces softened cream cheese, 1 1/2 (8-ounce) bricks
2/3 cup sour cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
6 individual gram cracker crusts, available on baking aisle
Directions
Coarsely chop 6 berries and place in food processor. Add cream cheese, sour cream, confectioners' sugar, vanilla extract and process until smooth. Using a rubber spatula, fill pie tins. Garnish cheesecakes with slices of remaining berries.
Showing posts with label Peanut Butter S'Mores Ice Cream Cake. Show all posts
Showing posts with label Peanut Butter S'Mores Ice Cream Cake. Show all posts
Wednesday, April 27, 2016
Tuesday, August 4, 2015
Ice Cream!
I scream! You scream! We all scream for ice cream!
Most of us have certain treats that just call (or scream) to us; during summer, that treat is frequently ice cream. And no matter how good the store bought ice cream is, homemade is extra-special. So, to celebrate summer, here are six ice cream treats. Enjoy!
VEGAN ROASTED BANANA ICE CREAM
This was in The New York Times (Vegan Ice Cream to Scream For, by Melissa Clark, page D1, Wednesday July 22, 2015). It is adapted from “Van Leeuwen Artisan Ice Cream,” by Laura O'Neill, Van Leeuwen and Pete Van Leeuwen, with Olga Massov. Time: 1 1/2 hours, plus overnight soaking and chilling times; Yield: about 1 1/2 quarts
Ingredients
1 1/2 cups/200 grams raw, unsalted cashews
4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices
6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil
2 tablespoons/28 grams dark brown sugar
1 teaspoon/5 grams plus a pinch kosher salt
3/4 cup/150 grams granulated sugar
1/2 cup/80 grams cocoa butter, available at baking supply stores and online
1 cup plus 2 tablespoons/266 milliliters coconut milk
1/2 cup/65 grams chopped walnuts, toasted (optional)
Preparation
To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.
EACH ICE CREAM
This recipe by Julia Reed is also from The New York Times' website. It begins, “This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.” Takes about 1 hour, plus freezing; makes about 1 1/ 2 quarts, 6 to 8 servings.
To view this online, go to http://cooking.nytimes.com/recipes/6658-peach-ice-cream.
Ingredients
4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
Note: This recipe is also delicious made with fresh mangoes.
Nutritional Information per serving (6 servings): 826 calories; 59 grams fat; 36 grams saturated fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 4 grams dietary fiber; 71 grams sugars; 5 grams protein; 216 milligrams cholesterol; 108 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
SPICED BLUEBERRY ICE DREAM
This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.
1 pint fresh blueberries
1 Tbs. finely minced fresh ginger
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup rice syrup or coconut nectar, or to taste
1/4 cup fresh-squeezed orange juice
2 tsp. vanilla extract
1/4 tsp. liquid vanilla stevia, optional
1 1/2 (12 oz.) plain Greek yogurt
Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.
Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”
Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars
COCONUT ICE CREAM
This is also from Carroll Pellegrinelli's blog. She writes, "This Coconut Ice Cream is incredibly creamy." To view this online, click here.
Prep Time: 15 minutes; Total Time: 15 minutes; Yield: 1 to 1-1/2 Quarts
Ingredients:
15 ounces cream of coconut (like Coco Lopez)
1 cup milk
1-1/2 cups heavy cream
1 cup packed coconut
Preparation:
Mix cream of coconut and milk until completely combined. Mix in heavy cream. Refrigerate while setting up ice cream maker. Freeze according to ice cream maker’s directions. Quickly stir-in coconut before putting into a container for freezing.
ORANGE ICE CREAM: Frozen Florida Sunshine
For years, Kevin D. Weeks was About.com’s Cooking for Two guide. He wrote, "Growing up, my ice cream preference is for things like orange sherbet, lime sherbet, and pineapple sherbet. Since buying an ice cream maker1 a couple of years ago I've been making ice cream in some flavor four or five times a year. Because I insist on experimenting, sometimes it works out and sometimes it doesn't. This orange ice cream definitely worked and the high fat content not only makes it richer but keeps the ice cream softer. Makes 1 quart."
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes;Yield: About 1 quart
Ingredients:
1 1/2 cups freshly squeezed orange juice (strain to remove pulp)
1/3 cup (100 grams) granulated white sugar (or to taste)
1 Tbsp. orange zest
1 1/4 cups heavy whipping cream
1/4 cup whole milk
2 tsp. fresh lemon juice
1/2 tsp. pure vanilla extract
Preparation:
Combine orange juice, sugar and orange zest in a sauce pan over medium and bring to simmer, stirring until sugar is dissolved. Remove from heat. Chill in refrigerator for 4 hours (until approximately 40 degrees).
Combine all ingredients and process in ice cream freezer according to manufacturer's directions.*
Chill in freezer for at least two hours until set. Garnish with candied orange peel or candied ginger.
*Note: I've found that 24 hours isn't long enough to get the container properly cold — I suspect because I keep opening the freezer for ice cubes in the summer. So I give it 48 hours to chill before making ice cream.
Most of us have certain treats that just call (or scream) to us; during summer, that treat is frequently ice cream. And no matter how good the store bought ice cream is, homemade is extra-special. So, to celebrate summer, here are six ice cream treats. Enjoy!
VEGAN ROASTED BANANA ICE CREAM
This was in The New York Times (Vegan Ice Cream to Scream For, by Melissa Clark, page D1, Wednesday July 22, 2015). It is adapted from “Van Leeuwen Artisan Ice Cream,” by Laura O'Neill, Van Leeuwen and Pete Van Leeuwen, with Olga Massov. Time: 1 1/2 hours, plus overnight soaking and chilling times; Yield: about 1 1/2 quarts
Ingredients
1 1/2 cups/200 grams raw, unsalted cashews
4 medium bananas, preferably somewhat speckled but not brown, peeled and cut into 1/4-inch slices
6 tablespoons plus 2 teaspoons/90 grams extra-virgin coconut oil
2 tablespoons/28 grams dark brown sugar
1 teaspoon/5 grams plus a pinch kosher salt
3/4 cup/150 grams granulated sugar
1/2 cup/80 grams cocoa butter, available at baking supply stores and online
1 cup plus 2 tablespoons/266 milliliters coconut milk
1/2 cup/65 grams chopped walnuts, toasted (optional)
Preparation
To make the cashew milk, place the cashews in a large bowl and add water to cover by a couple of inches. Soak cashews overnight.
In the morning, drain the cashews and place them in a blender with about 1 3/4 cups (375 grams) fresh water. Blend until smooth. If you use a Vitamix, there will be no need to strain – the milk will be perfectly smooth; for other blenders, check the consistency and, if necessary, strain the cashew milk through a fine-mesh strainer. Cashew milk will keep well, covered and refrigerated, for up to 4 days.
To roast the bananas, heat the oven to 400 degrees with a rack in the middle. Line a rimmed baking sheet with parchment paper. In a large bowl, toss the bananas, 2 tablespoons/27 grams coconut oil, brown sugar and pinch of salt. Spread on prepared baking sheet and bake until caramelized, about 15 to 25 minutes. Transfer to a cooling rack and let cool completely.
Put 1/4 cup water into a small saucepan over medium to low heat. Add sugar and cook, stirring frequently, until sugar has dissolved. Add cocoa butter, remaining 4 tablespoons plus 2 teaspoons/63 grams coconut oil and remaining salt. Stir until melted.
Pour the sugar mixture into in a food processor (or use a tall 2-quart container and an immersion blender), and add the coconut milk and 1 cup/212 grams cashew milk. Blend until smooth. Add roasted bananas and blend again to combine until very smooth. Cover and refrigerate the ice cream base until chilled, 1 to 2 hours.
Freeze in an ice cream maker according to the manufacturer’s instructions. In the last minute of churning, add toasted walnuts, if desired, and churn until incorporated. Transfer the ice cream to a storage container and freeze up to 7 days. Alternatively, you can serve it immediately. It will be the consistency of soft-serve.
EACH ICE CREAM
This recipe by Julia Reed is also from The New York Times' website. It begins, “This easy ice cream is meant to evoke hazy memories of a summer spent luxuriating on a front porch, cold glass in hand, waiting as your ice cream maker does the churning work for a late-afternoon treat. Use the best peaches you can find — the flavor of this depends directly on the fruit. You can also use mangoes or strawberries, or other stone fruits. Use your imagination, but let the ice cream maker do most of the work.” Takes about 1 hour, plus freezing; makes about 1 1/ 2 quarts, 6 to 8 servings.
To view this online, go to http://cooking.nytimes.com/recipes/6658-peach-ice-cream.
Ingredients
4 pounds ripe peaches
1 1/4 cups sugar (or more, as needed)
1/8 teaspoon salt
2 teaspoons lemon juice
1 quart (4 cups) heavy cream
1 2-inch piece of vanilla bean (or 2 teaspoons vanilla extract)
Preparation
Peel peaches over a large bowl to catch the juice. Halve and pit them and chop roughly. Place in the bowl and sprinkle with 1/2 cup of sugar, the salt and lemon juice and let them sit for 30 minutes.
While peaches macerate, put cream and remaining sugar in saucepan with vanilla bean or vanilla. Heat over medium-low heat, stirring frequently to keep from scorching, until the sugar is dissolved. Remove from heat and cool. Discard vanilla bean.
Pour cream over peaches and mix thoroughly. Taste to see if it needs more sugar. (This will depend on the peaches.) Refrigerate until chilled.
Pour the mixture into an ice-cream machine and freeze according to the manufacturer's directions until set but not quite hard. (If serving immediately, freeze harder.) Pack the ice cream into a bowl or mold to completely solidify. When it has hardened, dip mold into hot water or wrap in a hot towel and invert onto a serving platter. Or, simply scoop and serve.
Note: This recipe is also delicious made with fresh mangoes.
Nutritional Information per serving (6 servings): 826 calories; 59 grams fat; 36 grams saturated fat; 17 grams monounsaturated fat; 2 grams polyunsaturated fat; 75 grams carbohydrates; 4 grams dietary fiber; 71 grams sugars; 5 grams protein; 216 milligrams cholesterol; 108 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
SPICED BLUEBERRY ICE DREAM
This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.
1 pint fresh blueberries
1 Tbs. finely minced fresh ginger
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup rice syrup or coconut nectar, or to taste
1/4 cup fresh-squeezed orange juice
2 tsp. vanilla extract
1/4 tsp. liquid vanilla stevia, optional
1 1/2 (12 oz.) plain Greek yogurt
Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.
Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”
Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars
COCONUT ICE CREAM
This is also from Carroll Pellegrinelli's blog. She writes, "This Coconut Ice Cream is incredibly creamy." To view this online, click here.
Prep Time: 15 minutes; Total Time: 15 minutes; Yield: 1 to 1-1/2 Quarts
Ingredients:
15 ounces cream of coconut (like Coco Lopez)
1 cup milk
1-1/2 cups heavy cream
1 cup packed coconut
Preparation:
Mix cream of coconut and milk until completely combined. Mix in heavy cream. Refrigerate while setting up ice cream maker. Freeze according to ice cream maker’s directions. Quickly stir-in coconut before putting into a container for freezing.
ORANGE ICE CREAM: Frozen Florida Sunshine
For years, Kevin D. Weeks was About.com’s Cooking for Two guide. He wrote, "Growing up, my ice cream preference is for things like orange sherbet, lime sherbet, and pineapple sherbet. Since buying an ice cream maker1 a couple of years ago I've been making ice cream in some flavor four or five times a year. Because I insist on experimenting, sometimes it works out and sometimes it doesn't. This orange ice cream definitely worked and the high fat content not only makes it richer but keeps the ice cream softer. Makes 1 quart."
Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time: 45 minutes;Yield: About 1 quart
Ingredients:
1 1/2 cups freshly squeezed orange juice (strain to remove pulp)
1/3 cup (100 grams) granulated white sugar (or to taste)
1 Tbsp. orange zest
1 1/4 cups heavy whipping cream
1/4 cup whole milk
2 tsp. fresh lemon juice
1/2 tsp. pure vanilla extract
Preparation:
Combine orange juice, sugar and orange zest in a sauce pan over medium and bring to simmer, stirring until sugar is dissolved. Remove from heat. Chill in refrigerator for 4 hours (until approximately 40 degrees).
Combine all ingredients and process in ice cream freezer according to manufacturer's directions.*
Chill in freezer for at least two hours until set. Garnish with candied orange peel or candied ginger.
*Note: I've found that 24 hours isn't long enough to get the container properly cold — I suspect because I keep opening the freezer for ice cubes in the summer. So I give it 48 hours to chill before making ice cream.
Friday, July 17, 2015
Weekend Recipes
It's finally Friday. I tend to look forward to Fridays, figuring all the things to get done over the weekend; I know that Sunday evening, I'll look back and realize I haven't gotten half the stuff done. (Sound familiar?) But we still have to eat, so here are today's recipes. Enjoy!
CHICKEN GNOCCHI WITH BROWNED BUTTER
This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a singlel pan!” Yummy, simple: what's not to love?
To view this online, click here.
Ingredients
1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese
Directions
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
FIESTA CHICKEN PIZZA
This comes from FamilyTime.com, and starts, “Chewy pizza crust topped with tender strips of chicken breast and taco mix meet their match in this heart pizza dish. Topped with four-cheese Mexican blend and thick and chunky salsa this pizza will please your crowd.” Serves: 8; Prep Time: 12 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 boneless skinless chicken breast halves, cut into strips
1 12-inch pizza crust
1 tablespoon vegetable oil
1 package (1.25-oz) ORTEGA® Taco Seasoning Mix
1 tablespoond water
1 cup ORTEGA® Thick & Chunky Salsa, medium
1 1/ 2 cups 4 cheese Mexican blend or nacho and taco blend cheese, shredded
Toppings:
sliced black olives, green onions, green bell pepper, radishes, red onion; sour cream; ORTEGA® Thick & Smooth Taco Sauce (optional, all)
Preheat oven. (See pizza crust package directions.)
Heat vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
Spread salsa over crust. Top with chicken mixture, chees and vegetable toppings.
Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
BLUEBERRY AND NECTARINE COBBLER
This comes from The Food Network. It begins, “When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.” Total Time: 1 hr 15 min; Prep: 15 min; Cook: 1 hr; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-and-nectarine-cobbler-recipe.print.html?oc=linkback
Ingredients
Fruit:
6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
Cobbler Top:
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream
Serving suggestions: Vanilla ice cream or whipped cream
Directions
Position a rack in the middle of the oven and preheat to 375 degrees F.
For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
FIVE MINUTE PITA PIZZAS
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 4 pita pizzas. They make a nice snack for several people, or a light dinner, along with salad and dessert.
To view this online, click here.
Ingredients
4 pockless pita flatbreads
3/4 cup of marinara sauce
12 slices of provolone cheese (mozzarella or other cheese would work well too!)
Pepperoni, sausage, veggies or other toppings of your choice
Instructions
Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.
Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.
Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.
EASY OVEN-BAKED CHICKEN FAJITAS
This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9
To view this online, click here.
Ingredients
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
Directions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
CHICKEN GNOCCHI WITH BROWNED BUTTER
This comes from Tablespoon.com. It starts off, “This easy gnocchi skillet comes together quickly in a singlel pan!” Yummy, simple: what's not to love?
To view this online, click here.
Ingredients
1 tablespoon olive oil
2 boneless skinless chicken breasts
1/4 teaspoon salt
1/8 teaspoon black pepper
1 package (16 oz) potato gnocchi
1/4 cup butter
4 cups baby spinach leaves or chopped kale leaves, stems removed
1 can (15.25 oz) Green Giant™ whole kernel sweet corn, drained
3 tablespoons grated Parmesan cheese
Directions
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
FIESTA CHICKEN PIZZA
This comes from FamilyTime.com, and starts, “Chewy pizza crust topped with tender strips of chicken breast and taco mix meet their match in this heart pizza dish. Topped with four-cheese Mexican blend and thick and chunky salsa this pizza will please your crowd.” Serves: 8; Prep Time: 12 minutes; Cook Time: 15 minutes
To view this online, click here.
Ingredients
2 boneless skinless chicken breast halves, cut into strips
1 12-inch pizza crust
1 tablespoon vegetable oil
1 package (1.25-oz) ORTEGA® Taco Seasoning Mix
1 tablespoond water
1 cup ORTEGA® Thick & Chunky Salsa, medium
1 1/ 2 cups 4 cheese Mexican blend or nacho and taco blend cheese, shredded
Toppings:
sliced black olives, green onions, green bell pepper, radishes, red onion; sour cream; ORTEGA® Thick & Smooth Taco Sauce (optional, all)
Preheat oven. (See pizza crust package directions.)
Heat vegetable oil in large skillet over medium heat. Add chicken and cook for 4 to 5 minutes or until no longer pink. Add seasoning mix and water; mix well.
Spread salsa over crust. Top with chicken mixture, chees and vegetable toppings.
Bake according to pizza crust package directions or until crust is crisp and cheese is melted. Top with sour cream and a drizzle of taco sauce before serving.
PEANUT BUTTER S'MORES ICE CREAM CAKE
This comes from Tablespoon.com, and begins, “A campfire classic a frosty makeover! Make it ahead for warm-weather gatherings – it's bound to make a big impression!” Prep Time: 10 min; Total Time: 4 hr 10 min; Servings: 10
To view this online, click here.
Ingredients
1/2 gallon (or 1.75 quarts) chocolate ice cream
1 1/4 cups graham cracker crumbs
1/2 cup butter, melted
1 jar (16 oz) creamy peanut butter
1 cup miniature marshmallows
1 bottle (7.25 oz) chocolate topping that forms hard shell
1/2 cup roasted salted peanuts, roughly chopped, if desired
Additional graham cracker crumbs and miniature marshmallows, as desired
Directions
Remove ice cream from freezer 10 to 12 minutes, but no longer or you will end up with an icy cake.
Spray 8- to 9-inch round springform pan with cooking spray.
In medium bowl, mix graham cracker crumbs and melted butter. Dump mixture into pan; press evenly in bottom of pan.
In small microwavable bowl, microwave peanut butter uncovered on High 15 to 20 seconds or until lightly melted and somewhat pourable. In large bowl, mix ice cream and peanut butter, using spatula or electric mixer, until almost no streaks of peanut butter remain. Stir in marshmallows. Work quickly so ice cream does not completely melt. Spread evenly over crust. Cover with plastic wrap, pressing against ice cream to help prevent ice crystals from forming. Freeze 4 to 6 hours.
Before serving, remove from freezer, and pour chocolate over top, allowing some to drip down sides. Immediately top with chopped peanuts, and additional graham cracker crumbs and miniature marshmallows so they harden into the shell.
Once shell hardens, slice and serve or freeze until ready to serve. Remove from freezer 10 minutes before cutting--it makes cutting so much easier!
BLUEBERRY AND NECTARINE COBBLER
This comes from The Food Network. It begins, “When adding juicy summer fruit (like blueberries) to pies and cobblers, you generally need something to help the fruit coalesce into a sauce. We love instant tapioca, as it thickens while fading into the background, letting the fruit shine.” Total Time: 1 hr 15 min; Prep: 15 min; Cook: 1 hr; Yield: 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/blueberry-and-nectarine-cobbler-recipe.print.html?oc=linkback
Ingredients
Fruit:
6 ripe nectarines, about 1 pound
2 cups fresh blueberries
1 cup sugar
1 tablespoon instant tapioca
2 tablespoons unsalted butter, diced into small pieces, plus more for the pan
Cobbler Top:
1 1/2 cups all-purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons cold unsalted butter, diced into small pieces
1 large egg
1/2 cup heavy cream
Serving suggestions: Vanilla ice cream or whipped cream
Directions
Position a rack in the middle of the oven and preheat to 375 degrees F.
For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
FIVE MINUTE PITA PIZZAS
This comes from The Baker Chick. I absolutely love her newsletter; if you haven't signed up to receive it, you should! Really nice recipes, some talk about each recipe, etc. (Yes, this is an endorcement; no, I'm not getting compensated for that.)
Anyway, this recipe yields 4 pita pizzas. They make a nice snack for several people, or a light dinner, along with salad and dessert.
To view this online, click here.
Ingredients
4 pockless pita flatbreads
3/4 cup of marinara sauce
12 slices of provolone cheese (mozzarella or other cheese would work well too!)
Pepperoni, sausage, veggies or other toppings of your choice
Instructions
Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.
Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.
Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.
EASY OVEN-BAKED CHICKEN FAJITAS
This is from the Tablespoon.com newsletter. Prep Time: 10 minutes; Total Time: 50 minutes; Serves: 9
To view this online, click here.
Ingredients
1 large onion
1 medium red bell pepper
1 lb boneless skinless chicken breasts
1 package (1 oz) Old El Paso™ fajita seasoning mix
2 tablespoons vegetable oil
Old El Paso™ tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package)
Sour Cream
Old El Paso™ Thick ‘n Chunky salsa
Chopped fresh cilantro
Directions
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cut onion and bell pepper into even slices; place in baking dish.
Cut chicken breasts into thin strips; add to vegetables in dish. Sprinkle with seasoning mix; drizzle with oil. Stir until combined and pieces are coated.
Bake 35 to 40 minutes, stirring once halfway through baking, until chicken is no longer pink in center.
Spoon small amount of chicken and veggies onto each tortilla. Top each with sour cream, salsa and cilantro, or your favorite fajita toppings.
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