Yeah, strawberry ice cream. Made fresh. With cream and fresh strawberries.
Just do it.
You know you want it.
- 1 1/2 c strawberries
- 3/4 c whole milk
- 1/2 c sugar of your choice. I used stevia.
- 1 1/2 c heavy cream
- 1 1/2 tsp vanilla
- Put the strawberries into a food processor and pulse until chopped.
- Whisk the rest of the ingredients together in a separate bowl until they are well mixed, and the sugar is dissolved.
- Pour the strawberries into the milk and stir in.
- Refrigerate until cold.
- Place in an ice cream maker and follow the general instructions.
- Remove from ice cream maker and place into a container and place in freezer.
SERVES: 1/2 gallon
NOTES: Add a tbsp of vodka to help prevent crystallization. Remove from freezer about 30 minutes before using to soften to a scoopable consistency.
SOURCE: Cuisinart Ice Cream Maker recipe booklet
Now we are talking down home cookin’! Down home as in Mexico I mean.
Tinga is pretty much a stew. And it’s just dumped in a taco or a tostada or rolled up into a burrito. Add whatever else you like and as always, ya got a meal.
This is no doubt a recipe that can be varied in a number of ways and is authentic comfort food, so the recipes vary from family to family. Still the basics are the same.
Not too much trouble, and worth a lot in flavor.
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds skin-on, bone-in chicken thighs
- 1 cup medium diced white onion
- 2 medium cloves garlic, smashed and peeled
- 2 large tomatillo, husk removed, rinsed, and roughly chopped
- 1 teaspoon Mexican oregano
- 1/4 teaspoon ground cumin
- One (14.5-ounce) can fire-roasted diced or crushed tomatoes
- 2 tablespoons roughly chopped chipotles plus 2 tablespoons adobo sauce from one (7-ounce) can
- 1/2 cup homemade chicken stock or low-sodium chicken broth
- 1 bay leaf
- Kosher salt
- Heat oil in a Dutch oven or large pot over medium-high heat until shimmering. Add chicken thighs skin-side down and cook until well browned, about 6 minutes. Flip thighs and continue to cook until other side is lightly browned, about 3 minutes. Transfer chicken to a plate, leaving fat in pan, and set aside.
- Add onions and garlic to Dutch oven and cook, stirring occasionally, until onions have browned around the edges, about 5 minutes. Add tomatillo and cook until browned around the edges, about 4 minutes. Add oregano and cumin and cook until fragrant, about 30 seconds. Add tomatoes, chipotle, and adobo sauce and stir to combine. Remove from heat.
- Transfer sauce to the jar of a blender and puree until smooth. Pour sauce back into pan, stir in chicken stock and bay leaf, and bring to a boil over medium heat. Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165°F in thickest part of thigh on an instant-read thermometer. Transfer chicken to a plate and let sit until cool enough to handle. Remove sauce from heat and discard bay leaf.
- Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones. Stir chicken into sauce and cook over medium heat until warmed through, about 3 minutes. Remove from heat and season with salt to taste.
- Spoon chicken into warm tortillas and top with tomatillo salsa, onion, cilantro, cheese etc.
NOTES: Add diced cooked potatoes and maybe some corn and you have a meal you can put over rice or noodles.
SOURCE: Adapted slightly from Serious Eats
Cookies are wonderful aren’t they? Perfect as breakfast with some coffee, or with milk as a snack.
I’d bought some quinoa flour and put together this recipe after studying a few dozen using quinoa and general spice cookie recipes.
Hope you like it.
- 1 1/2 cups quinoa flour
- 1/2 cup sugar of your choice (I used Stevia)
- 1 scoop protein powder
- 1 tsp. baking powder
- 1/2 tsp baking soda
- 1 tsp. cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 1/2 tsp cloves
- 1/2 tsp cardamom
- 4 tbsp melted butter
- 1 tsp. vanilla
- 1 whole egg
- 1/2 tsp salt
- Mix all ingredients in a bowl.
- Use a 1″ scoop to scoop balls and place them on a greased cookie sheet.
- Press each down with the palm of your hand. Sprinkle with a bit of sugar
- Bake at 350° for 8-10 minutes.
- Cool on the sheet and then place on a rack to finish cooling.
- If you leave them out longer, they will become more crispy. Otherwise store them in container in the fridge and they will be quite moist.
NOTES: You might add some chopped pecans or walnuts to the mix as well.
SOURCE: Sherry Peyton
If you love Reese’s peanut butter cups, you’ll like this bar dessert really a lot I bet.
It’s sort of like fudgy, it’s a bit soft and mushy, but it blends the tastes of peanut butter and chocolate very well.
Just don’t skimp on the chips and you’ll do fine.
- 1/4 cup applesauce
- 1 cup peanut butter
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking soda
- 1/8 tsp salt
- 1/4 cup plus 2 tbsp flour – you can use spelt, white, sorghum, oat, almond, even or buckwheat (I used 1/8 c of spelt and 1/8 c of almond flour)
- 1/2 cup granulated sugar of choice or xylitol
- 1/2 cup chocolate chips
- up to 2 tbsp milk of choice, only if needed
- Preheat oven to 350 F. Grease an 8-inch baking pan and set aside.
- In a mixing bowl, gently heat your nut butter if it is not already stir-able, then stir in the applesauce and vanilla extract, and set aside.
- In a separate mixing bowl, stir together the baking soda, salt, flour, sugar, and chocolate chips.
- Pour the dry ingredients into the wet and keep stirring—it will seem very dry at first, so you’ll need to break up the nut butter and stop occasionally to scrape it off your spoon. Only if needed, slowly add up to 2 tbsp milk of choice as you stir. Don’t add more milk; it will eventually get gooey like cookie dough.
- Transfer the batter into the prepared pan, and smooth down evenly with a spatula or spoon. Press some chocolate chips into the top if desired.
- Bake 10 minutes. When you take the peanut butter bars out, the top will look set but they will still be very undercooked underneath. This is okay! Leave them to cool for at least 20 minutes, during which time they will firm up.
NOTES: You could add some chopped peanuts to the topping if you wish. Just press them in a bit and bake as usual.
SOURCE: Adapted from Chocolate Covered Katie
Cream cheese frostings are simple to make and go with so many things. Just change the one ingredient and it can be slathered pretty much on anything you want a frosting for.
This one features peanut butter.
- 1 8 oz block of cream cheese, softened
- 3 tbsp butter, softened
- 1/4 c sugar of your choice (I used Stevia)
- 1/2 c peanut butter
- Use a whisk and vigorously mix the ingredients until smooth and of one consistency.
- Refrigerate if you want to stiffen it up.
SERVINGS: Makes enough for a 8 x 10 cake
NOTES: You can change the peanut butter to lemon curd, or preserves of any type. Bananas would work. If using fruit, I’d chop it first and then drain really well first, maybe using just a couple of tbsps of juices to flavor the frosting a bit more.
SOURCE: Sherry Peyton
This is just wonderfully good. Moist, dense, flavorful.
What’s not to like here?
This is a good reduction in carbs, but not a total one. I’d say somewhere around 9 carbs per slice or less, which is certainly good.
- 2 cups spelt, or 1 c spelt, and 1 c almond meal
- 3/4 tsp baking soda
- 3/4 tsp salt
- 3/4 c stevia or other sugar
- 1/4 cup plus 2 tbsp yogurt
- 1 cup plus 2 tbsp water
- 1/2 cup plus 2 tbsp peanut butter
- 1 tbsp pure vanilla extract
- Preheat oven to 350 degrees F, grease a 9×13-in baking pan, and set aside.
- In a large bowl, combine the flour, baking soda, salt, and sweetener, and stir very well. Set aside.
- In a new bowl, whisk together the nut butter, yogurt, water, and vanilla.
- Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan.
- Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. If you can wait, I highly recommend not taking a taste until the next day… this cake is much sweeter after sitting for a day.
- Frost if you like.
NOTES: I used a peanut butter/cream cheese frosting (posting tomorrow)
SOURCE: Adapted from Chocolate Covered Kate
Nothing says comfort food like chicken fried steak. I mean seriously, the gravy alone is worth it. Add all your favorite fixin’s on the side and you got a dinner that will please everyone.
This is how I make mine.
- 1 lb of steak of your choice, but I would recommend flatiron, or a thinly cut sirloin. If you move to round steak, then really keep it thin.
- flour for dusting and dipping.
- egg wash made from 1-2 eggs whisked with a tbsp of water.
- salt and pepper
- 1 c or so of Panko crumbs
- 3 tbsp flour
- 3 tbsp butter
- 2 c milk
- 1/4-1/2 c beef stock
- Cut the steak into serving pieces. Pound out until it is no more than 1/8 of an inch, and, depending on the cut, is tenderized.
- Sprinkle each slice with salt and pepper.
- Dip in the flour and shake off excess. Let these rest until all are done.
- Then dip each piece in the egg wash and then into panko crumbs. Place on a rack until all are done.
- Heat oil in a large skillet and place as many in the pan as will comfortably fit and not touch.
- Fry until golden brown and then flip, and do the other side.
- Remove to the rack again, and place in a low oven to keep warm.
- Pour off most of the oil in the pan until you have the equivalent of about 3 tablespoons or alternatively, remove all oil and add in 3 tbsp of butter. Melt and add the flour and whisk until smooth and cooked (2 minutes)
- Add the milk and stir in and bring to a boil. Continue whisking until it has thickened. If it seems a bit too thick, then add the beef broth to thin it down. This adds some depth to the taste.
- Put the gravy in a gravy boat and serve at the table with the breaded steak.
NOTES: It is essential that if you use round steak, that you really pound this out. Otherwise it will be miserably tough. This is traditionally made with a poor cut meat so tenderizing is required to make it work. Best served with mashed potatoes and your favorite comfort veggie. Corn or peas for most.
SOURCE: Sherry Peyton