Saturday, May 16, 2009
In the meantime, if you're curious to see what's going on with me in baby land, check out my baby blog - http://threecheersforbabies.blogspot.com/
Wednesday, May 6, 2009
Cake Batter Ice Cream
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup Funfetti cake mix
In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
Stir in the heavy cream and vanilla.
Stir in cake mix, making sure there are no lumps.
Pour mixture into the freezer bowl of your ice cream maker and let mix until it has thickened (about 25-30 minutes).
Remove ice cream from freezer bowl and place into a separate container.Place freezer bowl and the ice cream into the freezer to further harden.
Tuesday, May 5, 2009
2/3 cups yellow rice (Goya)
1 1/2 tablespoons olive oil
1 small shallot, chopped
1 clove garlic, minced
1/2 pound large shrimp, shelled and deveined
1/2 pound chorizo, sliced
1 cup plus 2 tablespoons chicken broth
1 tablespoons fresh parsley, chopped
1/3 cup frozen peas
Heat olive oil in large saute pan over medium-high heat. Add rice and cook until it begins to toast, about 1-2 minutes.
Add shallot and garlic and continue to saute until garlic is fragrant, about 1 minute.
Add shrimp, chorizo, and broth. Cover pan tightly and reduce heat to medium-low. Cook for 18 minutes.
Remove lid, add parsley and peas and cook until heated through. Continue cooking uncovered until all liquid is absorbed.
Monday, May 4, 2009
1 package Perdue Southwestern pre-cooked chicken strips
8 oz. reduced fat sour cream
8 oz. Ranch salad dressing
jar of salsa
shredded Mexican cheese
In a large mixing bowl, combine half of the sour cream and half of the Ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Add the chicken to the large mixing bowl. Mix well with sauce.
Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (I only made 4 large enchiladas but you can make as many as you need by increasing the amount of ingredients.)
Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.
Sunday, May 3, 2009
Lemon Pepper Shrimp Scampi
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.
While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.
Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.