Saturday, July 18, 2009

Chocolate Peanut Butter Ice Cream

Another try on the ice cream attachment. Another winner! This may be the household favorite so far. I found this on Dinner and Dessert blog.

Chocolate Peanut Butter Ice Cream
Source: Dinner & Dessert Blog, The Perfect Scoop by David Lebovitz

2 cups half and half
1/4 cup Dutch processed cocoa powder
1/2 cup sugar
Pinch of salt
1/2 cup smooth peanut butter

Whisk together the half and half, cocoa powder, sugar, and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

Here is a great mix-in for the ice cream:

Peanut Butter Patties

6 TBSP peanut butter
2 TBSP powdered sugar

Mix together the peanut butter and sugar in a small bowl. Line a plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about 1/2 tsp. each, and drop them onto the dinner plate. Once you've used all of the mixture, freeze the patties.

Mixing them in: Fold the Peanut Butter patties into 1 quart of ice cream as you remove it from the machine. The patties ban be stored in the freezer, well wrapped for up to 1 month.

Blackberry Lime Sorbet

I've continued to look for things to use the ice cream attachment. I discovered this recipe from a great blog: Annie's Eats. My 1st try at sorbet. Loved this ~! Perfect for a hot summer day! Flavors I love.

Blackberry Lime Sorbet
Source: The Perfect Scoop by David Lebovitz

3/4 cup sugar
3/4 cup water
4 cups blackberries, fresh or frozen
3/4 cup freshly squeezed lime juice
splash of tequila (optional)

In a small saucepan, bring the sugar and water to a boil, stirring until the sugar is dissolved. Remove from the heat and set aside to cool.

Puree the blackberries in a blender of food processor with the simple syrup. Press the mixture through a large mesh sieve to remove the seeds, then stir the lime juice into the sweetened puree. Add a splash of tequila, if desired.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.

Cabbage and Herb Slaw with Oranges

This was a great summer side dish. Especially with a grilled meal. Very light. Also useful for those of you with good herb gardens.

Cabbage and Herb Slaw with Oranges
Source: Loves to Eat's Weblog

2 navel oranges
3 TBSP champagne vinegar
2 TBSP extra virgin olive oil
1 small head Savoy cabbage, cored & shredded (2 cups)
1 cup flat-leaf parsley
1 cup fresh basil, leaves torn
3 scallions, thinly sliced (2 TBSP)
Course salt and freshly ground pepper

Cut peel and pith from oranges. Slice oranges along membranes to release segments, letting segments and any juices fall into a bowl. Squeeze juice from membranes over segments, and discard membranes. Mix 2 TBSP of the orange juice and the champagne vinegar in a small bowl. Pour in oil in a slow, steady stream, whisking constantly until emulsified.

Combine cabbage, parsley, basil, scallions, and orange segments in a serving bowl. Add dressing, and toss to coat. Season with salt and pepper.

Monday, July 6, 2009

Easy Mint Chocolate Chip Ice Cream

So I splurged on the Kitchenaide Ice Cream attachment. A good investment. It is very easy to use. It is going to be so much fun to experiment with some yogurts, ice cream and sorbet. I admit to one minor flub due to my lackadaisically reading the directions. But take #2 yielded some great Mint Chocolate Chip!

Easy Mint Chocolate Chip Ice Cream

2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 tsp. salt
1 tsp. vanilla extract
1 tsp. peppermint extract
3 drops green good coloring (optional)
1 cup miniature semisweet chocolate chips (I used regular chips & chopped them up)

In a large bowl, stir together the milk, cream, sugar, salt, vanilla & peppermint extracts until the sugar has dissolved. Color to your liking with the green food coloring.

Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips (I added it much later). After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for hours.

Crockpot Green Chili Chicken and Rice with Blue Corn Chip Crumbles

I love a good crockpot recipe.  And a Mexican one to boot!  The Picky Palate is a great go to blog for excellent recipes!  This is worth a try.  Who doesn't like - throw it all the crockpot & come home to work to a nice dinner.

Crockpot Green Chili Chicken with Rice with Blue Corn Chip Crumbles
Source:  Picky Palate

3-4 large boneless skinless chicken breasts, thawed
2 cans 98% fat free cream of chicken soup
4 oz. can chopped green chiles
1 tsp. cumin
1/2 tsp. kosher salt
1/4 tsp. fresh cracked black pepper
1/4 tsp. Lawry's garlic salt with parsley

6 cups steamed rice
Blue Corn Tortilla Chips, crumbled for garnish

Place chicken, soup, cumin, salt, chiles and garlic salt in crock pot on low.  Let cook for 6-8 hours or until chicken is fork tender and falls apart easily.  With 2 forks, shred the chicken in the sauce.  Season with any additional seasonings, if desired.  Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings.