Saturday, July 3, 2010

Taco Bowls - A PerFeCT way to spice up a plain ol' meal

My daughter asked me to make these the next night because she thought they were so cool [and tasty]. Tacos are a great, quick, yummy meal, but we all know that they can get BORING. So, make these taco bowls (that you used to think can only be eaten at Mexican restaurants) and it will liven up that family fav.

From melskitchencafe.com

Directions:

Preheat oven to 400 degrees. Microwave 4-6 burrito-sized tortillas for about 30-45 seconds until warm and pliable. Place oven-safe jars upside down on a cookie sheet. With your hands, rub oil on tortillas so they are well coated. (This helps them crisp up and prevents them from sticking to the jars.) Drape tortillas over jars and bake for 8-10 minutes until they are crisp and slightly brown.

Yup, that's it. Enjoy!

Thursday, May 27, 2010

Vanilla Ice Cream

2 large eggs
3/4 cup sugar
2 cups whipping cream
1 cup whole milk
1 t. pure vanilla extract

In medium bowl, combine eggs and sugar with whisk. Add cream, milk and vanilla and whisk until smooth. Place in ice cream maker and freeze according to machine directions until almost frozen. Place in airtight plastic container in freezer for at least 30-45 minutes before serving, to firm up. And the most important part... enjoy!

Note: This ice cream is derived from Ben & Jerry's ice cream recipe book. You can use these amounts of eggs, sugar, cream and milk for any ice cream base that you want to make! Be creative! (Or go to Coldstone and get some ideas for mix-ins there!)

Monday, May 24, 2010

Chocolate Ice Cream!!

So, last year I did a homemade ice cream demo and attempted to make chocolate ice cream in front of more than just a few lady friends of mine... it was disastrous. I thought, "How hard can it be?" Well, with the right recipe it isn't too bad, but you can't just mix in some chocolate into a traditional vanilla base, like I thought (stupidly).

So for you today is Ben & Jerry's light (as in not too rich, but NOT low fat) chocolate ice cream recipe. This is a good one to eat by itself or to mix in whatever your little heart desires {Oreos, marshmallows, brownies, fudge swirls, coconut, walnuts, caramel...) It is perfectly creamy and chocolaty. Enjoy.

1 oz. unsweetened chocolate
1/4 c. cocoa
1 c. whole milk
2 eggs
3/4 c. sugar
2 c. cream
1 t. vanilla

Melt chocolate in double boiler or in a glass bowl in 20 second intervals. Whisk in 2 T. cocoa and 2 T. milk until smooth. Slowly incorporate the rest of the cocoa along with equal amounts of milk until the mixture is fairly smooth. There may be a few small lumps, that's OK. Pour in whatever milk you haven't already added and whisk until smooth. Cool in refrigerator for 3-4 hours until completely cooled.
When mixture is cold, whisk eggs and sugar together in a medium bowl. Whisk in cream and vanilla. Whisk in chocolate mixture.
Pour in ice cream maker and freeze according to your ice cream maker's directions.
If adding any mix-ins, do it once the ice cream is mostly done in your ice cream maker, mix them in and then transfer to plastic containers and then to your freezer.
(Makes 1 qt.)

Wednesday, January 27, 2010

Tortilla Soup

And yet another one of my friend, Katherine Field's recipes.

My husband isn't a big fan of soup. I LOVE soup though, so I make it all the time anyway. Bahahah. Can't always please them, right? I was happy when he did say that this soup was one of the ones he actually enjoys. (I really don't know what his problem with soup is... he doesn't think it fills him up or something. Silly.) This soup is super easy, very quick, flavorful and not so heavy. Enjoy!


2 T. olive oil
1 onion, chopped
3-4 cloves garlic, minced
32 oz. chicken broth (about 4 cups)
1 - 14 oz. can diced tomatoes, not drained
1 - 4 oz. can green chopped green chilies
1 t. cumin
1 t. chili powder
1 t. sugar
1 T. lime juice
3 large chicken breasts, cooked and chopped/shredded

Saute onion and garlic in oil until tender and fragrant. Add broth, tomatoes, chilies, spices, sugar and lime juice. Add chicken and simmer for at least 20 minutes on med-low.
Garnish with these ingredients (this is what makes this soup so good!):

Diced avocado
sour cream
chopped cilantro
Mexican blend cheese or cheddar
crushed tortilla chips

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