Vanilla-Strawberry Ice Cream

I have been wanting to make ice cream for a long time. I mentioned it a couple months ago in my vanilla bean post, but my desire to make ice cream with my KitchenAid mixer stems all the way back to two distinct life events.

Life Event #1 - Making ice cream at Girl Scout camp. You know how you put the ice cream batter in a small can inside a coffee can packed with rock salt and ice? And then you roll the can back and forth until the ice cream freezes? You know? And Life Event #2 - receiving my KitchenAid mixer and all the attachments from my grandma months before my shower and being SO excited to learn how to use each one.

I have since learned a lot about my mixer, but there's so much more to experiment with. Making ice cream all by myself was a pretty exciting thing to try, and I was so pleased with the results, I can't wait to try new ice cream flavors and fun mix-ins.

I decided to start simple: Vanilla Ice Cream. My childhood favorite, dressed up with real vanilla beans and (I later decided) studded with fresh strawberries. What a treat! Not wanting to be at all adventurous during my first try, I stuck with the vanilla ice cream recipe that came with the ice cream attachment.

Lots of egg yolks - I saved the whites for a later dessert project.

Beat those yolks 'til they cry! Or, you know, until the sugar is incorporated and the mixture fluffs up a bit.

Simmering half & half with egg yolk/sugar mixture.

Transfer half & half mixture to a mixing bowl (I used my stand mixer's bowl) and add whipping cream, vanilla extract, salt, and vanilla from one half of a vanilla bean. I used 3 teaspoons instead of the recommended 4 because I added the real vanilla.

When it was done mixing, I took out about half the ice cream, stored in an air-tight, freezer safe container, and added one cup of chopped strawberries that I had mascerated in a tablespoon of sugar to the ice cream attachment. I churned it for a few more minutes to fully incorporate all the luscious stawberry juice and the berries themselves.

This homemade ice cream was so rich and delicious, I want this to be the only kind of ice cream I ever eat. The plain vanilla is really great, but the strawberry-vanilla flavor is absolutely outrageous! The juice from the mascerated strawberries lightly flavors all the ice cream, and the chunks of frozen strawberries are little bites of fresh berry goodness. I want to try this with peaches too, but I'm afraid the season may be over.

The directions were pretty easy to follow, and since I throw everything I can in the dishwasher, the only thing to wash is the freeze bowl (which you absolutely cannot put in the dishwasher). Keep in mind that there are several steps to making ice cream, and most of them require large lapses of time for chilling. As long as you plan accordingly, you can easily churn up a batch of ice cream anytime.

At the top of the post is one yummy serving suggestion - top my Strawberry Peach Cobbler with this ice cream!

Strawberry-Peach Cobbler

This recipe came to me from my friend Leslie. She mentioned a Blueberry-Peach Cobbler that sounded so good, I had to have the recipe. I bought eight (!) peaches, and by the time I was finally ready to make the cobbler, I didn't have any blueberries. I did have strawberries, so I decided to make a go of it.

The cobbler came out delicious - the dough was soft and sweet, the fruit was tender, not mushy, and I served it with my homemade Strawberry-Vanilla Ice Cream.

Strawberry Peach Cobbler

1/2 c. butter (one stick)

1 c. flour

2 tsp. baking powder

3/4 c. brown sugar

1/2 c. milk

2 c. peaches, peeled and sliced

2 c. strawberries, hulled and quartered

1/2 c. brown sugar

Preheat oven to 350 degrees. Place butter in baking dish and melt while oven preheats. (I used my 2.2 quart Pyrex)

In a medium bowl, combine flour, baking powder, 3/4 c. brown sugar, and milk. Stir gently to combine. Plop batter into pan on top of melted butter. Do NOT stir!

Add 1/2 c. brown sugar to fruit, stir gently to coat.

Pour fruit over batter.

Bake at 350 until batter rises and is golden brown. I timed this to be about 29 minutes - you may need more or less time depending on your oven, how juicy your fruit is, and how you prefer your cobbler.

This cobbler was absolutely fantastic. I had never made a dessert like this before, so I was pleased with the simplicity of the recipe and the delicious outcome. I'm glad I experimented with the strawberries - the color of the dessert was beautiful, and it really felt like one last summer fling - my two favorite summer fruits all in one dish. With brown sugar and butter! Amazing.

Crockpot Chicken & Chicken Broth

Crockpot Roasted Chicken

I have roasted a chicken in my Crock-Pot before, but this time I wanted to make a few changes.

First, I wanted it to be less fatty, so that stick of butter had to go. And after reading one of the Crockpot Lady's chicken recipes, so did the skin. Oh, the skin. By the time I was done removing it, I was a) horrified by how much fat must have been in the chicken I made last time, and b) completely grossed out by raw chickens in general. There is a lot of skin. And it feels gross. And it's yucky to touch it and cut it. But here's the thing: it's yuckier to leave it on. Agreed? So off it came. It didn't take me quite as long as it took Stephanie (the Crockpot Lady) but then, I'm not as zealous about raw meat and fat as she is. I will say this: if you don't own a pair of kitchen shears, buy them if you are going to skin something. You won't be sorry. This job would be much more disgusting with a knife. Just trust me.

Now, what else did I want to change? Right, I wanted a non-garlicky recipe. Certainly not because my adoration of garlic has diminished...simply because I am out and not going to the store until tonight.

Lastly, I wanted a milder chicken recipe so that I could make a more simplistic chicken broth without the complication or other flavors.

So, I followed Stephanie's recipe. She's right, it's really bland, and not necessarily something you'd want to eat by itself. I served the chicken with white rice and roasted broccoli. It was a nice meal, but nothing to write home about.

What I was most excited about was the leftover meat and the bones. That may sound silly, but I was looking forward to making chicken broth. The three cups of cooked chicken I had leftover, I saved and used for the Crock Pot Lady's Buffalo Chicken Lasagne.

Chicken Broth

All of the bones and gross pieces of carcass (gross word!) that were left over, I put into a big stock pot with three broccoli stalks (from the roasted broccoli I made), a big handful of baby carrots that I halved, and two quartered onions that were about to spoil.

I added water to within a few inches of the top of the pot. Cover, bring to a low boil, then turn the heat down to a simmer. I also added salt, pepper, bay leaves, and oregano. I simmered the broth for a total of five hours or so over two days, and this is what it looked like:

When I was done with the broth, I strained it into a smaller pot and let it cool.

I then funneled it into a clean milk jug. I'll store it in the fridge until I use it to make chicken noodle soup this weekend.

The small chicken I bought was on sale for $0.79/lb. I think the grand total was around $3. So for that, plus the cost of the bottom of the salad dressing bottle, the handful of carrots, old onions, and broccoli stalks I would have thrown away, I made: the whole roasted chicken, 10 cups of chicken broth, and all the chicken I needed to make a Buffalo Chicken Lasagne. Frugal and delicious!

Movie Review: Grand Canyon Adventure

Andrew and I went on a date today - to see the Imax film Grand Canyon Adventure at the Great Lakes Science Center in Cleveland. No, this has nothing to do with food - I just think it's important to share this project with you.

This incredible movie follows Robert F. Kennedy Jr, Wade Davis, and their 18 year old daughters on a whitewater rafting trip down the Colorado River through the Grand Canyon. The focus of the film is the necessity for water conservation in the American Southwest, and really, all over the world. Narrated by Robert Redford and set to the music of the Dave Matthews Band (Stefan Lessard is the co-composer of the film's original score), this movie chronicles an amazing journey while presenting an important environmental issue.

If you have the opportunity to see this fantastic Imax movie, please take advantage of it! You can learn more about the conservation effort, watch clips of the film, explore the newest Imax technology, and view interviews with the stars, director, and producer at their website.

Maple Wasabi Chicken

This simple chicken dish was a nice change from the herb rubs and marinades we've been using this summer. Sweetness from the maple, heat from the wasabi and red pepper, and delicious pan-seared flavor made this marinade something to remember. I started with a bottled marinade made by World Harbors - you can find their products at Christmas Tree Shops or on their website.


Maple Wasabi Chicken

2 large boneless skinless chicken breasts
3/4 c. World Harbors Maple Wasabi Marinade
1/4 c. maple syrup
red pepper flakes
salt
pepper

Combine all ingredients in a food storage container. Marinate at least 4 hours (I marinated overnight), flipping chicken at least once.

Bring a large pan to medium-high heat. Add chicken breasts and all marinade to the pan. Allow chicken to cook about 5 minutes, then flip. Stir marinade in pan to prevent burning. Cook chicken about 5 minutes on the second side, flip again, and cover the pan.

I kept my pan covered for several minutes, until the chicken was cooked through. The steam from the pan will drip more liquid into the pan, creating a sauce.

Serve chicken with sauce drizzled on top. We made a meal of it with corn on the cob and Nonnie's Cheesy Zucchini & Onions.

Nonnie's Cheesy Zucchini & Onions

The title pretty much says it all! If you're looking for a new way to use up the last of your summer squashes, here's a great idea for you. My Nonnie gave me the idea as I lamented the one lone zucchini in my fridge - our telephone conversation went something like this:

Me: "Nonnie, one zucchini isn't enough for Andrew and I!"

Nonnie: "Well, do you have an onion? Slice up an onion and mix it in."

Me: "I do have an onion! Good idea!"

Nonnie: "Oh and then mix in cheese. Definitely cheese."

Me: "Yum, cheese would be good! I have shredded cheese."

Nonnie: "Lots of butter! And garlic! That's the way the old ladies used to do it! (she is talking about the old Italian ladies in her family)"

Me: "That kind of makes the whole 'fresh veggie' thing kind of pointless, doesn't it?"

Nonnie, ignoring my comment: "If you have basil, add that in too. And cheese! Lots of cheese!"

Me: "I love you Nonnie!"

So, there you have it! For those who don't speak Nonnie, here's my semblance of a recipe!

Nonnie's Cheesy Zucchini & Onions

1 medium zucchini, thinly sliced into coins

1 medium onion, cut in half and thinly sliced

1 tbsp. butter (you can sub EVOO, but really, it's not that much butter!)

3 cloves garlic, minced

5 leaves fresh basil, minced

2/3 c. shredded cheese (I used mozzarella), divided

1/4 c. Italian breadcrumbs

Melt butter in a medium saucepan over medium-high heat. Add onion and saute until it starts to brown. Once carmelization begins, add garlic and zucchini. Salt and pepper vegetables liberally. When veggies are fully cooked, dump them into an oven-safe serving dish.

Stir half the cheese into the vegetables. Add the basil, stir to combine, then top the mixture with the remaining cheese. Add breadcrumbs to the top. You may want to dot with butter if you are a fatty like me. Otherwise, more power to you.

Broil on high for a few minutes (maybe 5?) until breadcrumbs are golden brown and cheese is melted.

Andrew and I agreed it wasn't the healthiest way to get our greens, but it's definitely yummy. I wouldn't eat zucchini this way every time I make it, but it's a nice treat. Enjoy zucchini the way "the old ladies" meant you to!

The best part? This was a completely thrown together side dish made up of items I already had in my fridge and pantry. Don't you love it when a plan comes together?

Corn Chowder with Kielbasa

This is Andrew's favorite soup in my arsenal. His family loves it too, which always makes me feel so flattered. I make it often, just so I can get the compliments! The corn and kielbasa may seem like an odd combination, but the sweet crunch of the corn and the tangy spice of the kielbasa meld beautifully.

A lot of this recipe is based on what I have on hand, how many people I need to feed, and how hungry those people will be. If I am making dinner for Andrew, I bulk up the amount of kielbasa, because I know he likes it and appreciates the protein. If I want some of the bacon for breakfast the next morning, I use half of it. If I don't have any on hand, I skip it. This is a forgiving recipe, so feel free to substitute, add, subtract, mess around with the herbs, and make it your own.

Corn Chowder with Kielbasa

1 medium onion, diced

2 large potatoes, peeled and diced

2-4 cloves garlic, minced2 tbsp. butter

1 lb. bacon

2 bags frozen corn

4 c. chicken broth

3 c. milk/cream (your choice - I usually do a mix)

1-2 pkg. kielbasa

Salt

Pepper

Ground Sage

Additional Herbs/Spices (I suggest red pepper flakes, tarragon, and fresh parsley)

Cut the bacon into chunks - I like to take half a pound at a time and cut it crosswise into pieces about an inch long.

In a large stockpot, cook the bacon until it is crispy. Use a slotted spoon to remove the bacon pieces. If you do the whole pound, you may want to do two batches. Drain the bacon on a plate lined with paper towels. Discard the all or at least the majority of the bacon grease.

Add butter, potatoes, and onions to the stockpot. Salt and pepper liberally. Sauté until onions are translucent. Add chicken broth to pot. If you feel this will not be enough soup (make sure to account for the milk you'll be adding), add 1-2 cups of water. Add the frozen corn, ground sage, and any other dried herbs you wish and bring to a simmer. Allow soup to simmer for 10-15 minutes, then drop the heat back to low.

While the soup is simmering, cut the kielbasa into bite-size chunks. I like to cut it on an angle so I have funny little pieces instead of perfect coins, but I'll leave that up to you. Toss all the kielbasa into a pan over medium-high heat and cook as desired. I like my kielbasa to have a nice char to it, so I cook it until the edges are blackened and it's crispy. Drain the grease and set aside.

Use an immersion blender to puree about half the soup. If you don't have one, you can dump half the pot into your regular blender. Just be careful to cool it a bit before blending so you don't end up with a boiling hot mess.

Stir in milk/cream (fat free half and half works too) and add the bacon back into the pot. If you're going to eat the soup right away, heat to desired temperature over medium-low heat.

To serve, ladle out bowls of corn chowder and have everyone top their soup with chunks of kielbasa. To store, I like to keep the soup and meat separate unless I'm going to put them in small containers for lunches, in which case I combine them.

This chowder is easy to make, hearty, and delicious. It's a great meal to eat while you're cuddled up on the couch watching TV!

What I like best about it is that it's tough to mess it up. My measurements are all based on what we like. If I have onions I need to use, I'll chop up a second one. If I have a couple ears of leftover corn on the cob (which I did this time), I cut the corn off and toss that in. Sometimes I want it to be spicy, so I'll add some red pepper flakes to the onion/potato sauté and then hot sauce to the finished soup. It's all about what makes you happy. And I promise, this soup will definitely do the trick.

Mike's Arnold Palmer

I am not feeling particularly creative at the moment, so I have dubbed my newest creation a "Mike's Arnold Palmer". The name is just a smushification (there, I made up a fun word, even if I didn't make up a great name for my drink!) of the ingredients.

A traditional Arnold Palmer is, of course, lemonade and iced tea mixed together. I made mine "hard" by combining Crystal Light peach iced tea and a Mike's Hard Lemonade, hence my "Mike's Arnold Palmer". It's a fun summer drink, easy to make, yet something a little bit different. I tend to find Mike's Hard too acidic for me, and I prefer Smirnoff Ice, as far as malted lemon-flavored beverages go. But mixed with iced tea...well, let's just say Mike's goes down smoothly.

Though I'm looking forward to autumn, I'm a bit sad to see summer go. Andrew and I spent some time on Lake Erie with family this Labor Day weekend, and it really felt like a farewell to summer. Enjoy the last few beautiful warm days before the leaves really start to turn!

One Hundred Posts!

What better way to celebrate my one hundredth post than with a FAIR? Now, anyone who knows me knows that I love a great fair, carnival, festival, or any event that involves rides, games, animals, and most importantly, food!

Andrew and I made our first trip to the Geauga County Fair on Sunday, and let me tell you, we're not in Connecticut anymore Toto! Our favorite fair has always been The Eastern States Exposition, aka "The Big E", and right off the bat, I noticed a few differences between my beloved Big E and the County Fair.

1. WAY more fried food! If it's possible, the Geauga County Fair has an even larger offering of fried foods than the Big E. Andrew and I, along with his dad, step-mom, sister, brother, aunt, and cousin, enjoyed many of the deep fat offerings, including fried Oreos and fried Twinkies!

In addition to all the fried goodies, we enjoyed steak sandwiches,

balsalmic pork loin sandwiches,

gyros, ice cream cones, french fries, cheese hot dogs, corndogs, and one of the most unique fair foods: cavetelli with meatballs from Corbo's in Cleveland's Little Italy. As you may recall, we love to get cavatelli from Corbo's during The Feast, so seeing their booth at the fair was a nice surprise.

2. Rides named after members of our party! Andrew's cousin Quade was convinced that the "Quadzilla" was actually pronounced just like his name (with a hard "a" - rhymes with spade). He wanted to ride it, but quickly pronounced it a "little kid ride" when he saw that it was basically glorified bumper cars.

Quade with his amazing gigantic strawberry-bubblegum snow cone:

3. I was SO bummed I didn't get a photo of the best sign at the fair - it was in a corner of the parking lot, and it read: "Amish Buggy Parking". Having grown up in the Northeast, I'm still not used to seeing the Amish in my everday life, and this sign really made me giggle! There were about eight buggys parked next to it!

I did find a picture that kind of represents the buggy parking lot:

Crazy stuff, right?

4. Games you'd actually want to play. Andrew and Quade jousted American Gladiator style, then Andrew took on his brother Jimmy. Andrew would want it known that Quade beat him, then Andrew beat Jimmy.

All in all, we really enjoyed our night at the fair. The Geauga County Fair is the oldest county fair in Ohio. This year marked the 186th anniversary of the fair. Though it's much smaller and shorter - just one weekend, as opposed the the three weeks of the Big E - this county fair is so much fun. We had a great time hanging out with family and eating our faces off!

As the sun set, we watched the hot air balloons launch and float off into the distance - a pretty perfect way to end a day at the fair!

I'm so glad to be posting my 100th post - thanks to those of you who keep reading, especially during and now after my slight hiatus. Now that I'm fully moved back to Ohio and settled in my job, I will get back to posting more often, so keep checking back for more frequent updates. Hooray for my readers, and hooray for the Petite Filet!

Caprese Salad

Nothing says summer like a Caprese Salad made with homegrown tomatoes, fresh mozzarella, and basil from the garden.

This weekend, I moved back to Ohio, much to my and Andrew's delight. I'll be able to resume more regular cooking, and therefore more regular blogging, now that I'm back home. We are getting ready to cook my "welcome home" dinner, but as an appetizer, we enjoyed a delicious, seasonal Caprese Salad. This fresh starter makes a delicious and healthful introduction to any summer meal.

Caprese Salad

Five small tomatoes
3-4 oz. fresh mozzarella
4 basil leaves
aged balsamic vinegar
extra virgin olive oil
salt & pepper

Slice tomatoes into 1/4-1/2 inch slices and arrange on a plate. Slice mozzarella the same way - you may want to cut the slices up, as I did, if you have a large log or ball of cheese.

Lay basil leaves flat on top of one another. Roll leaves up and slice crosswise, creating thin strips of basil. (This is what fancy foodies call a "chiffonade")

Sprinkle basil over tomatoes and cheese. Drizzle with EVOO and vinegar, add salt and pepper to taste.


A Caprese Salad is a simple and summery way to start a meal while enjoying some of the best produce the season has to offer. Enjoy your long weekend and have a happy Labor Day!