Cookies and Cream Ice Cream.

Posted on May 18, 2012 by Jey| Leave a comment

I still can’t believe that it’s already May.  This year is seriously flying by!  While we had a bout of nice weather back in February, it seems we’re finally turning the corner as it’s continuing to get warmer and warmer.  Therefore, this week’s swap theme, Warm Weather/BBQ Food, came at just the right time.

I was swapped with my friend Melissa’s blog, I Was Born to Cook.  Melissa sent along two recipes in case whomever received her blog didn’t have an ice cream maker.  And while her Pesto Pasta Salad with Grilled Chicken sounded amazing (I plan to make it at a later date), it was her ice cream recipe that ultimately won out.

The final product was sweet, rich and creamy – everything you could ask for in a frozen treat.  The only thing I would change for next time would be to add more cookies to really give it that chocolate punch.  I also would use a coarser crumb in order to incorporate bigger chunks of cookie into the mix.

Cookies and Cream Ice Cream – slightly adapted from I Was Born to Cook

  • 2 Cups Whole Milk
  • 2 Cups Heavy Cream
  • 1 Cup Sugar, divided
  • Pinch of Salt
  • 1 1/2 tsp. Vanilla
  • 5 Egg Yolks
  • 12 Oreos

Whisk together the milk, cream, 1/2 cup sugar, salt and vanilla in a medium saucepan over medium-low heat.  Bring the mixture just to a boil.

While the mixture is heating, add the egg yolk and remaining 1/2 cup sugar to a medium bowl.  Whisk together until the mixture is pale and thick.

Whisking constantly, add about 1/3 of the hot mixture to the yolk/sugar mixture.  Repeat with another 1/3, then returned the combined base to the saucepan.

Stir constantly with a wooden spoon over low heat until it coats the back of the spoon.  Be careful not to boil or the yolks will overcook.  It should only take a few minutes.  Remove from heat and bring to room temperature.  Cover and refrigerate 1 to 2 hours, or overnight.

When you are ready to make the ice cream, pulse the Oreos in a food processor until you achieve your desired crumb size.  Process and freeze the ice cream base according to the manufacturer’s instructions.  Add the cookie crumbs 5 minutes before finishing.

Transfer the ice cream to an airtight container and place in freezer until your desired consistency is reached.

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Crispy Smashed Potatoes.

Posted on May 4, 2012 by Jey| 5 Comments

It was another “Blogger’s Choice” swap and this time, I was paired with Dawn’s blog, Simple Gourmet Cooking.  I bookmarked a number of recipes to come back to, but ultimately these little morsels of goodness won out.

Back on St. Patrick’s Day, I had planned to make corned beef and cabbage but we ended up going to my in-laws instead.  I had already bought my corned beef but figured I’d just make it later in the week.  Cut to earlier this week, where the brisket still sat in the drawer with the sell-by date printed on the package fast approaching.

So I tossed the corned beef in the slow cooker with some beer and let it get to work.  These were the perfect accompaniment to the tender brisket.  They were crispy on the outside and creamy on the inside.  It’s my new favorite way to prepare potatoes.  I’ve already made them again since, just changing up the herbs a bit.  I love that they’re so versatile, they can easily pair with whatever main you’re serving, which is great for me since I so often forget about side dishes.

Crispy Smashed Potatoes – slightly adapted from Simple Gourmet Cooking

  • Baby Yukon Gold Potatoes (as many as you want to make – I made 10 to feed 3 people)
  • 3/4 Cup Water
  • Olive Oil, for drizzling
  • Salt and Pepper, to taste
  • Fresh Chives, chopped
  • Shredded Parmesan Cheese, to taste

Preheat oven to 450.

Place the potatoes on a rimmed baking sheet and add the water.  Cover the baking sheet tightly with foil to allow the potatoes to steam.  Cook for 25-30 minutes, until soft.

Take the potatoes out of the oven and remove the foil.  Allow the potatoes to cool for a few minutes, then wipe up any remaining water with a paper towel.

Drizzle some olive oil over the potatoes and roll them around so that they are evenly coated.  Using the bottom of a plate, lightly smash the potatoes.  Season with salt and pepper, to taste, then sprinkle with chopped chives and Parmesan cheese.

Return to the oven and cook 15-25 minutes, until crisp.  Take care not to overcook.

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Yeasted Banana Sandwich Bread.

Posted on April 28, 2012 by Jey| 4 Comments

I haven’t been able to participate in What’s Baking the past couple of months so when this month rolled around, I was ready to go!  And then, when I saw our host Lindsay, of Peace, Love and French Fries, chose the theme “Bake with Yeast?”  I was over the moon.

You may remember that yeast and I have a bit of a rocky relationship.  Typically, I have to scratch the first batch that never rose properly and try again before whatever it is I’m making turns out.  But this time?  This one was a breeze.  The dough rose like a dream, and the finished product?  Well, I just might be in love with it.

I was pretty excited when I found this recipe.  I had a full bunch of bananas sitting on my counter that were just screaming that they needed to be used.  And what’s the first thing anyone thinks of when they have bananas that are super ripe?  Banana bread!

But this isn’t your typical banana bread.  It’s a sandwich bread with just a hint of sweetness that’s almost reminiscent of Hawaiian bread.  I’ll admit that I shoveled 3 fresh out of the oven slices topped with butter and jam into my mouth immediately, but I’m most looking forward to making some incredible grilled cheese or peanut butter and jelly sandwiches, and some french toast!

Yeasted Banana Sandwich Bread – slightly adapted from King Arthur Flour

  • 1 Cup Warm Milk (~110 degrees)
  • 2 1/4 tsp. Active Dry Yeast (1 Packet)
  • 2 Tbsp. Agave Nectar (or Honey)
  • 3 – 3 1/2 Cups Bread Flour
  • 2 Tbsp. Butter, at room temperature
  • 1 tsp. Salt
  • 2 Ripe Bananas, cut into chunks

Add the warm milk and honey to the bowl of a stand mixer.  Stir, then add the yeast.  Set aside to proof for 10-15 minutes.

Add the 3 cups flour, butter, salt and bananas to the yeast mixture and mix, using the paddle attachment, until all ingredients are combined and a shaggy dough has formed.  Remove the paddle and attach the dough hook.  Knead for 5 minutes, until smooth.  If the dough is too wet, add up to 1/2 cup additional flour.  Place the dough in a lightly greased bowl, cover with a damp cloth and allow to rise for 1 hour.

Lightly grease a loaf pan.  Remove the dough from the bowl and shape into a log.  Place the dough into the loaf pan and cover with lightly greased plastic wrap.  Allow to rise for 1 hour, until the dough is full and rounded.

Towards the end of the second rise, preheat the oven to 350.  Bake for 35-40 minutes, until the bread is cooked through and the top is golden brown.

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Chicken Burgers with Garlic Rosemary Mayo.

Posted on April 20, 2012 by Jey| 6 Comments

This week’s swap theme was “Celebrity Chef.”  I was lucky enough to be given this awesome Giada De Laurentiis recipe from our host herself, Sarah at A Taste of Home Cooking. I’m a fan of Giada’s (or ‘T!ts and Teeth’, as the Husby and I have lovingly dubbed her).  I’ve made a few of her recipes in the past and they’ve all been great, so I knew this one wouldn’t be any different.

I have to admit that I’m not always the biggest fan of rosemary.  I mean, I like it but sometimes it’s piney flavor can be a bit overwhelming.  When I read that this recipe calls for 1/4 cup of chopped rosemary leaves, I was a bit skeptical but decided to keep the recipe as is.  It was wonderful!  The flavor was definitely pronounced but it was totally doable and really enhanced the burgers since chicken can sometimes be a bit bland.  The peppery arugula also provided a nice “bite” to the burger.

The only change I made was that I added some Panko to the burger mix.  I found that once I added the mayo to the ground chicken, it was really wet and sticky.  I was unable to form the meat into patties so I added the Panko to absorb some of the extra moisture.  I also, as I always do, increased the amount of garlic called for.  What can I say?  I’m a glutton for punishment.

I would absolutely make these again.  In fact, I’m looking forward to having some of the leftovers for lunch!

Chicken Burgers with Garlic Rosemary Mayo – slightly adapted from A Taste of Home Cooking

For the mayo:

  • 1 Cup Light Mayonnaise
  • 1/4 Cup Fresh Rosemary Leaves, finely chopped
  • 3 Cloves Garlic, minced

For the burgers:

  • 1 Lb. Ground Chicken
  • 1/2 tsp. Kosher Salt
  • 1/4 tsp. Fresh Ground Black Pepper
  • 1/2 to 3/4 Cup Panko Breadcrumbs, if needed
  • 4 Sandwich Rolls or Burger Buns
  • 1 Cup Arugula, divided

Preheat grill to medium-high.

In a small bowl, mix together the mayonnaise, garlic and rosemary.  Set aside.

In a large bowl, mix together the ground chicken, salt, pepper and 1/2 cup of the mayonnaise mixture until well combined.  If too wet and sticky, add the panko.  Form into 4 equally sized patties.

Grill for 6-7 minutes per side, until burgers are cooked through.  Transfer to a clean plate and let rest for a few minutes.

In the meantime, spread 1 tsp. of the garlic rosemary mayo onto the cut side of each roll.  Toast until golden brown.

To assemble the burgers, spread a dollop of the mayonnaise on each side of the toasted buns.  Add the arugula to the bottom bun, then the patty.  Top with the top half of the bun.

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