Easy Raspberry Ice Cream

Easy Raspberry Ice Cream
3 cups heavy whipping cream
1 can sweetened condensed milk
3 cups fresh raspberries
         In a large bowl add the heavy whipping cream and with a mixer on high speed, whip until fluffy.  Pour the sweetened condensed milk into the whipped cream and gently fold it in.  Add the raspberries and stir gently to mix.  Pour the mixture into a loaf (bread) pan and freeze for at least 6 hours or until firm.

I decided to make Blueberry Handpies to go with this ice cream.
The recipe is from an earlier post: here

Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo with Garlic Rice (see below)
adapted from:here
1 lb. smoked sausage, sliced
24 oz. large shrimp (35-45 per lb. count)
1 Tbsp. EVOO
1 Tbsp. butter
4 stalks celery, diced
1 large onion, diced
1 large green bell pepper, diced
3 bay leaves
1/2 tsp. Creole seasoning
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 Tbsp. minced garlic
1 1/2 Tbsp. tomato paste
2- 10 oz. cans diced tomatoes, with juice
2 cups chicken broth
1 Tbsp. flat leaf parsley, chopped
1 Tbsp. cilantro, chopped
       On a cast iron grill pan, over high heat, grill the sausage slices.  Remove and set aside. In a large skillet add the EVOO and melt the butter.  Add the diced celery, onion and bell pepper. Saute until slightly browned, about 3-4 minutes.  Then add the Creole seasoning, cayenne pepper, salt, and pepper and stir to combine.  Next add the garlic and cook for 1-2 minutes and then the tomato paste.  Stir and cook for about 2 minutes to remove the raw tomato flavor from the paste.  Add the diced tomatoes with juice and chicken broth and stir together.  Then add the sausage into pan and let it simmer for 20 minutes, uncovered.  Next, stir the raw shrimp into the pan and cook for 2-3 minutes. Do not over cook the shrimp. Finally, sprinkle the chopped parsley and cilantro over the gumbo.  Serve over garlic rice.  I made some homemade french bread baguettes, sliced them, brushed them with olive oil, sprinkled with just a little parmesan cheese, and toasted them on the grill pan with the sausage drippings to serve with the gumbo.

Garlic Rice
2 cups uncooked rice
4 cups water
1 Tbsp. EVOO
2 Tbsp. minced garlic
1 tsp. salt
1 tsp. pepper
     I cook mine in a rice cooker.  Or in a large pan with a lid, combine all the ingredients. Bring to a boil, cover, turn down the heat and let it sit and steam for 20 minutes.

Toasted Coconut Pie

Toasted Coconut Pie (These are mini pies. The recipe will also make one 9 inch pie.)

One pie crust -This is my Easy Pie Crust recipe, located: here
For the filling:
(This is a basic custard filling.)
1 1/2 cups sweetened flaked coconut, divided
2 cups heavy cream
1 cup milk
1 tsp. vanilla
3/4 cup sugar
1/3 cup flour
1 tsp. salt
2 tsp. cornstarch
    Preheat your oven to 350 degrees.  On a baking sheet, spread the coconut. Bake until golden brown, approximately 5-10 minutes, stirring occasionally.  (Watch it! I have burned my share of coconut. It darkens around the edges of the pan very quickly.) Remove from the oven and let cool.
    In a small saucepan combine the heavy cream, milk, sugar, flour, salt, and cornstarch. Bring to a boil over low heat, stirring constantly.  Boil for 1 minute, or until it begins to thicken.  Remove from heat and add 1 cup of the toasted coconut and the vanilla.  Pour into pie shell(s) and chill until firm, at least 4 hours. Top with whipped cream and remaining toasted coconut.
   
 

Grilled Chicken and Vegetable Bowl with Parmesan Rice and Avocado

Grilled Chicken and Vegetable Bowl with Parmesan Rice and Avocado

Grilled and seasoned chicken breasts
Grilled vegetables:
Red, yellow and orange bell peppers
Zucchini
Grape tomatoes
Avocado

This is the part you need a recipe for:
Parmesan Rice  (adapted from):here
6 Tbsp. butter
2 Tbsp. minced garlic
1 1/2 cups uncooked white rice
1 1/2 cups water
2 cups milk, divided
3/4 tsp. salt
2/3 cup grated parmesan cheese
3/4 tsp. dried parsley

   In a medium sauce pan melt the butter and saute the garlic.  Add rice and stir to coat. Add water,
1 1/2 cups milk, and salt.  Bring to a boil, cover, and reduce heat to low.  Cook for 20 minutes. Uncover and add the remaining 1/2 cup milk and parmesan cheese. Cover and let sit for 5 minutes.

Thai Chicken Satay with Noodle Salad

The peanut sauce/marinade for the chicken and dressing in this recipe is delicious!  I loved the idea of a cold noodle salad but also wanted a little crunchiness so I added the crispy rice noodles on top of the angel hair.  My kids loved watching the rice noodles poof up in the pan! I loved all the vegetables in the salad.  I adapted the recipe from :here

Thai Chicken Salad with Noodle Salad
8 boneless chicken thighs or 4 boneless breasts
10-12 wooden skewers (soaked in water to prevent burning)
8 oz. angel hair pasta
1/3 pkg. rice noodles
2 cups sliced red cabbage
2 cups sliced green cabbage
1 cucumber, cut into julienne strips
1 cup carrots, cut into julienne strips
1 red pepper, cut into julienne strips
8 green onions, sliced
1/4 cup cilantro, chopped
        For the marinade:
1 cup coconut milk
zest of 1 lime
1/2 cup creamy or crunchy peanut butter
1 Tbsp. minced garlic
1 Tbsp. lemongrass, chopped (optional) I grow this in my herb garden, so I added it!
1 Tbsp. soy sauce
1/4 cup vegetable oil
3 Tbsp. sweet chili sauce
1-2 Tbsp. rice vinegar
          Combine all the ingredients except the rice vinegar together in small mixing bowl. It will be very thick!
          Cut the chicken into 2 inch cubes and place in a 9x13 glass pan.  Pour 1/3 of the marinade over the chicken and toss to coat.  Cover with plastic wrap and refrigerate for at least 30 minutes, up to 3 hours.  Grill the chicken over high heat until cooked and slightly charred on the outside.  Add 1-2 Tbsp. of the rice vinegar to the remaining 2/3 marinade to thin it and make the dressing for the salad. 
          Cook the angel hair pasta until al dente, drain, and rinse with cold water.  Set aside.  In a large pan add 1 Tbsp. of oil and heat on high.  Add the rice noodles, about 1/4 at a time.  It should only take a second or two for them to cook and "poof".  Remove from the pan and place on a paper towel to drain and cool. Cut up the vegetables.
           When the chicken is cooked, assemble the salad with the angel hair noodles on the bottom, then the rice noodles, next add the vegetables, finally the chicken on top and pour the dressing over everything and top with cilantro.

Raspberry Jalapeno Sauce/Jam

Our favorite way to eat this is to pour a jar over a warmed brick of cream cheese and use tortilla chips to scoop it up!

Raspberry Jalapeno Sauce
3 cups of raspberries
1 1/2 cups sugar
1-2 hot jalapenos (Check the heat!  My garden jalapenos were waaaayyy too mild this year.)
4- 1/2 pint canning jars, lids and rings
          Prepare the jars for canning by washing them and put the lids in a bowl of hot water to soften the rubber edges.  Wash the raspberries and add them to a small saucepan with the sugar.  Stir to combine.  Wash the jalapeno and cut a slit, lengthwise in it.  Place the whole pepper into the pan.  Bring the mixture to a slow boil over medium heat and allow to simmer for 20-30 minutes, stirring occasionally.  the berries will break apart and the sugar and juice will become a syrup consistency.  When the sauce has reduced to a thick syrup, turn off the heat and remove the jalapenos.  Ladle the sauce into the jars, leaving 1/4 inch space at the top.  Wipe the edge of the jar lid with a wet paper towel, place the lid on top, tightly screw the ring on top.  Turn the jar over and set it on a dishtowel to cool and seal. 

Chicken Fajita Skewers

I love to grill!  My dream is to one day have an outdoor kitchen.  These fajita skewers were an easy and different way to cook and serve one of my favorite meals.  The vegetables all came from my garden and the charred edges were so yummy! The marinade recipe was adapted from :here

Chicken Fajita Skewers
2 lbs. chicken breasts, cubed
1 red bell pepper, diced
1 green bell pepper. diced
1 large onion, diced
1 lb. grape or yellow pear tomatoes
Wooden skewer sticks, soaked in water for 30 minutes

Marinade:
1/2 cup chopped cilantro leaves
1/3 cup fresh lime juice
1/3 cup EVOO
2 Tbsp. minced garlic
1 Tbsp. brown sugar
2 tsp. salt
1 1/2 tsp cumin
1/3 tsp. red pepper flakes

• Combine ingredients.  Place chicken in a bowl or container.  Pour the marinade over the chicken and stir to coat chicken cubes.  Cover and refrigerate for at least 30 minutes up to 2 hours.
• Thread the chicken, peppers, onions, and tomatoes onto the skewers.  Grill over medium to high heat until chicken is thoroughly cooked.  Serve with warm flour tortillas and salsa.  Black beans and avocados are some of our favorites too!
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