I absolutely love malted milk balls, chocolate malt shakes, vanilla malt shakes.... you name it. Sometimes Aubrey and I will get a wild hair and get a malt from Sonic. Other times Aubrey will make them. He makes some good malts. :)
I remember Aubrey and I driving home one night from visiting my grandparents (3.5 hours away). There are several small towns that we drive through along the way, and we were both craving a chocolate malt. We went to 3 fast food restaurants, and every single one of them said their machine was broken. I have a feeling they didn't want to bother with making them because they were about to close. Maybe they had already cleaned it and didn't want to dirty it up again... I don't know, but I was really sad we couldn't share a malt.
I can't even describe to you how good this ice cream is. It's so creamy, but it also has the crunchy malted milk balls scattered all throughout the ice cream.
David Lebovitz says in this book that "he guarded this Malted Milk Ice Cream, saving it all for himself." I surely believe it, too!
Ingredients:
1 cup half-and-half
3/4 cup sugar
Pinch of salt
2 cups heavy cream
1/4 teaspoon vanilla extract
2/3 cup malt powder
6 large egg yolks
2 cups malted milk balls, coarsely chopped
Directions:
Warm the half-and-half, sugar, and salt in a medium saucepan. In a large bowl, whisk together the heavy cream, vanilla, and malt powder and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and whisk it into the malted milk mixture. Stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. As you remove the ice cream from the machine, fold in the chopped malted milk balls.
Source: The Perfect Scoop, by David Lebovitz
I'm always on the lookout for quick and easy meals, especially on the weekdays. Sometimes I don't get home from work until supper time, and I'm starving by then. It's always nice to have a quick recipe to whip up. It's also a good thing to have meals planned for the week so I'm not wondering what we will eat for supper. Staring into the pantry and refrigerator wondering what I can cook is a big waste of time.
With that said, I'm a huge fan of this recipe. It's quick, it's easy, it's yummy, and it's very filling. I love egg noodles, and I think they are a perfect match for the beef and gravy. My only issue with this recipe is that I think it has a little too much pepper. I'll probably only add 1/4 teaspoon next time.
Ingredients:
2 cups uncooked egg noodles
Cooking Spray
1 pound top sirloin steak, cut into 3/4-inch pieces
1 Tablespoons butter
2 Tablespoons finely chopped shallots
1 (8-ounce) package presliced baby bella mushrooms
1 teaspoon minced garlic
1 Tablespoon low-sodium soy sauce
3 Tablespoons all-purpose flour
1 1/2 cups fat-free, less-sodium beef broth
1/2 teaspoon black pepper
1/4 teaspoon salt
3 fresh thyme sprigs
1 teaspoon fresh thyme leaves
Directions:
Cook noodles according to package directions, omitting salt and fat; drain.
While noodles cook, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steak; saute 5 minutes, browning on all sides. Remove from pan; cover.
Melt butter in pan over medium-high heat. Add shallots and mushrooms; saute 4 minutes. Add garlic; saute 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened. Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves.
Yield: 4 servings (serving size: about 3/4 cup beef mixture and 2/3 cup noodles).
Nutritional Info (per serving): 344 calories; 12.5g fat; 27.3g protein; 28.7g carbs; 1.7g fiber; 95mg cholesterol; 4.3mg iron; 538mg sodium; 28mg calciumSource: Cooking Light
I'm really picky about chicken salad recipes. I normally don't like the ones that come from the grocery store. However, Publix has a really good one that has tarragon and almonds in it. I was super excited when I found this recipe that has tarragon and almonds. I also like grapes in my chicken salads. I like their sweetness and texture. Although this doesn't taste exactly like the Publix chicken salad, it has amazing taste of it's own.
Ingredients:
1 rotisserie chicken, skinless and meat shredded or diced
1/2 small red onion, diced
1 shallot, chopped
2 Tablespoons freshly chopped tarragon leaves
1 celery rib, chopped
1 cup slivered almonds
2 Tablespoons white wine vinegar
3/4 cup mayonnaise
3 cups halved seedless red grapes
Salt and pepper, to taste
Directions:
Mix all ingredients together in a large bowl..... simple enough!
Source: Food Network
I've never worked with tomatillos before, but I was really pleased with how they taste. If you've never heard of a tomatillo before, they are like a green tomato with a husk. The poor grocery store clerk didn't have a clue what these were when she came across them. First she asked me what they were. Then she asked me to spell it. Then the girl behind me started asking all about them and what you make with them. Then the man behind the girl that was behind me was huffing and puffing and probably about to start yelling at any second. Let's just say I was ready to get out of there and go home.
I was expecting the sauce to be spicy since it had jalapeno bits in it, but I guess I did a good job of getting all of the seeds out. The seeds you see in the picture are from the tomatillo.
Ingredients:
2 teaspoons olive oil
1/2 teaspoon ground cumin
1/8 teaspoon pepper
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/2 cup fat-free, less-sodium chicken broth
1/2 pound tomatillos
1/4 cup cilantro leaves
1/4 cup chopped green onions
2 tablespoons fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 garlic clove, chopped
1 jalapeno pepper, seeded and chopped
1/4 teaspoon salt
Cooking Spray
Directions:
Prepare grill to medium-high heat.
Combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal and let stand for 15 minutes.
Discard husks and stems from tomatillos. Combine tomatillos and broth in a small saucepan over medium-high heat; cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, and next 6 ingredients (through jalapeno) in a food processor; process until smooth.
Remove chicken from bag; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Place on a grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with tomatillo sauce.
Yield: 4 servings
Nutritional Info (per serving): 237 calories; 5.1g fat; 99mg cholesterol; 35mg calcium; 6g carbohydrates; 465mg sodium; 1.5g fiber; 1.9mg ironSource: Cooking Light
I've had roasted potatoes before, and I've also had roasted garlic. However, I wasn't genius enough to combine the two. I'm glad Pioneer Woman was genius because this combination of flavors were meant to be together. And you can't beat the smell of garlic roasting in the oven. There are no words to explain that smell. Mmmm!The only change I would make next time is to omit the white wine. I didn't think the wine added any taste to the dish. Omitting the wine would also save a few calories and $$$.
Since I was cooking for 2, I cut down this recipe and only used 1 head of garlic and about 5 small new potatoes.
Ingredients:
20 whole Small to Medium New Potatoes
5 whole heads of garlic, or more to taste (up to 7 heads)
1/3 - 1/2 cup olive oil
1/3 - 1/2 cup dry white wine
Salt and Pepper, to taste
Directions:
Quarter the new potatoes and set on a large rimmed baking sheet. Cut off the very top of each garlic heat (the pointy end) and arrange throughout the potatoes. Drizzle olive oil over the tops of the garlic and all over potatoes; do the same with the wine.
Generously season the potatoes and garlic with salt and pepper. Toss potatoes to coat. Cover tightly with aluminum foil and bake at 375-degrees for 45 minutes. Remove foil and continue baking for 20 to 30 minutes until nice and golden.
Source: Pioneer Woman
Seafood GumboAubrey's aunt gave me a cookbook that I've been dying to dive into and try some of the recipes. The cookbook is from the famous restraunt, Galatoire's, which is located in New Orleans. In celebration of Mardi Gras, I decided to tackle the seafood gumbo recipe. Aubrey absolutely loves Cajun seafood recipes (it's his favorite kind of food), so he was really excited to help me make this. When we woke up Saturday morning, the first thing he said was, "It's gumbo day!"
I knew this recipe would be a good one to try, and it certainly didn't let us down. This will definitely be our go-to recipe from now on. It's really pretty easy to make... just a little time consuming with the prep work. But it's well worth the time it takes to make it. It also freezes well, so get out your tupperware and freeze away.
Ingredients:
1/2 cup vegetable oil
3/4 cup flour
1 gallon water
1 Tablespoon salt
1/4 Tablespoon ground dried thyme
1/8 teaspoon cayenne pepper
1/4 teaspoon white pepper
1 yellow onion, chopped
1/2 bell pepper, diced
2 ribs celery, chopped
5 pounds medium shrimp, shelled and deveined
1 can (14.5-oz) diced tomatoes
1 can (7.5-oz) crushed tomatoes
2 Tablespoons tomato puree
1 Tablespoon minced garlic
1 dozen oysters in their water (omitted)
2 cups sliced okra
1 pound lump crabmeat
2 Tablespoons chopped parsley
6 cups cooked rice
Directions:
In a heavy skillet, prepare a roux by heating the vegetable oil on medium heat setting. Sprinkle in the flour and stir constantly until the roux achieves a dark amber color.
Put aside, stirring occasionally.
Fill a large pot with one gallon of water. Add salt, ground thyme, cayenne, and white pepper. Add chopped onion, bell pepper, and celery. (We also added a little Tabasco red pepper pulp that we got from Avery Island on our last trip.)
Add chopped shrimp, diced tomatoes, crushed tomatoes, tomato puree, and minced garlic. Simmer for 20 minutes on a medium heat setting. Add the oysters in their water (if using), then gradually add in the prepared roux. Stir until gumbo thickens. Add sliced okra and simmer for another 20 minutes. Add crabmeat and chopped parsley. Remove from heat and serve over rice.
I've been so excited to try out this recipe. It's been sitting in my recipe file for just the right time... Valentine's Day dessert. Aubrey and I decided to stay in for Valentine's dinner. Since he has mastered his grilling skills, he grilled some steaks. I made the side items and dessert. The mousse was amazing! The sweetness was not overpowering.... it was just right. The toasted coconut and pecans tied the whole dessert together to resemble the yummy German Chocolate cake.
Ingredients:
1 1/3 cups 1% low-fat milk
2 teaspoons unflavored gelatin
1 teaspoon vanilla extract
8 ounces dark chocolate chips
4 cups frozen light whipped topping, thawed (about 2 containers)
1/4 cup flaked sweetened coconut, toasted
1/4 cup chopped pecans, toasted
Directions:
Combine first 3 ingredients in a heavy saucepan; let stand 2 minutes. Cook over medium-high heat to 180-degrees or until tiny bubbles form around edge (do not boil). Remove from heat, and add chocolate; cover and let stand 5 minutes. Stir until chocolate melts.
Pour chocolate mixture into a medium bowl; cover and chill 30 minutes or until set. Gently fold in whipped topping. Spoon about 2/3 cup mousse into each of 8 dessert bowls. Cover and chill 2 hours or until set. Top each serving with 1 1/2 teaspoons coconut and 1 1/2 teaspoons pecans.
Yield: 8 servings (I halved this recipe to make 4 servings)
Nutritional Info (per serving): 269 calories; 16.3g fat; 3.2g protein; 32.7g carbs; 2.5g fiber; 2mg cholesterol; 1.5mg iron; 38mg sodium; 53mg calcium
Source: Cooking Light
I have a few jars of pepper jelly that I made at Christmas time for gifts, and I was excited to find this recipe. It offers a different use for the jelly other than just pouring it over cream cheese (which is a great snack). The sauce really flavors the pork nicely with just the right amount of "kick." I'm so glad I have another use for my pepper jelly. I'd love to hear other ideas of what to use pepper jelly for if any of you have any.
Ingredients:
4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.) .... I used boneless
1 teaspoon salt
3/4 teaspoon pepper
3 Tablespoons butter, divided
3 Tablespoons olive oil
1 Tablespoon all-purpose flour
1 large jalapeno pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
Directions:
Sprinkle pork with salt and pepper. Melt 1 Tablespoon butter with oil in a 12-inch cast iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until done. Remove from skillet, and keep warm.
Add flour and jalapeno to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tablespoons butter. Season with salt and pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
Source: Southern Living
This side dish is definitely a keeper. It is very creamy with a crusty top, and left-overs are just as good. I couldn't find the Gruyere cheese in my grocery store, but any soft cheese will work. I used Monterey Jack, which melted just fine. This would be perfect to make for a new mom or a dinner party.
Ingredients:
1/4 cup butter
1 head cauliflower (about 2 1/4 pound), separated into florets
1 small onion, chopped
2 garlic cloves, minced
2 Tablespoons all-purpose flour
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 cup whipping cream
1 cup shredded Gruyere cheese
2/3 cup Japanese breadcrumbs (panko)
1/4 cup sliced almonds
1/4 cup grated Parmesan cheese
Directions:
Preheat oven to 400-degrees. Melt butter in a large skillet over medium-high heat. Add cauliflower and next 2 ingredients; saute 10 minutes or until golden and just tender. Sprinkle with flour and next 2 ingredients; stir well. Remove from heat.
Spoon cauliflower mixture into an 8x8-inch baking dish, and drizzle with cream. Sprinkle with Gruyere cheese and next 3 ingredients.
Bake at 400-degrees for 18-20 minutes or until golden.
Makes 6 servings.
Source: Southern Living
I absolutely love Fettuccine Alfredo, but I refrain from ordering it because of the artery-clogging properties it has. I was really excited when I saw this recipe in the Cooking Light magazine. The nutritional value looks much better than the original versions. The Alfredo sauce gives the pasta a creamy texture and the bacon adds a rich flavor.
You may be wondering why my fettuccine looks so skinny... Well, it's because I had to use linguine. My grocery store was out of the Fettuccine.
Ingredients:
1 (9-ounce) package refrigerated fresh fettuccine
2 slices bacon, chopped
1 teaspoon minced garlic
1 Tablespoon all-purpose flour
1 cup 1% low-fat milk
2/3 cup grated Parmigiano-Reggiano cheese
1/2 teaspoon salt
2 Tablespoons chopped fresh parsley (I used thyme since it's what I had already)
1/2 teaspoon black pepper
Directions:
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; saute 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.
Yield: 4 servings (serving size: about 1 cup)
Nutritional Info (per serving): 339 calories; 11.7g fat; 17.3g protein; 38.4g carbs; 2g fiber; 22mg cholesterol; 0.5mg iron; 833mg sodium; 291mg calcium
Source: Cooking Light
