Sour Cream Raspberry Ice Cream

INGREDIENTS

(for a 6 quart ice cream maker) 

4 CUPS FROZEN OR FRESH RASPBERRIES 

4 CUPS SUGAR 

2 CUPS SOUR CREAM 

2 QUARTS HALF & HALF 

1 CAN OF EVAPORATED MILK (IF NECESSARY TO FILL TO FILL LINE) 

Blend 1/4 of the 1st 3 ingredients at a time in the blender and pour into ice cream freezer, then add half & half and add canned milk if necessary. Do not over fill! Ice cream expands 4-5 inches. 

For a Cuisinart adjust ingredients to the following: 

2 CUPS RASPBERRIES 

1 CUP SUGAR 

3/4 CUP SOUR CREAM 

3/4 QUART OF HALF & HALF

Cucumber Lemon Orzo Salad

 8 oz orzo pasta

1/4 cup EVOO

1/4 cup fresh squeezed lemon juice

1 tsp lemon zest

5-6 persian cucumbers, diced

1/4 cup chopped fresh dill

1/4 cup chopped fresh parsley

salt and pepper to taste

feta cheese

Cook the orzo per package directions. Drain. Combine olive oil, lemon zest, lemon juice. Add cucumbers, dressing and herbs and toss. Salt and pepper to taste and add feta cheese on top. Also pairs well with olives or red onions.

Chinese Chicken Salad

1 lb chicken breasts

10-12oz farfalle pasta (optional, I use about 3/4 of a 1 pound box)

6-8oz wonton squares (I use about 1/2-3/4 of a 12oz package)

canola oil for frying

1 head romaine lettuce

6 stalks green onions, thinly sliced

2 Tablespoons toasted sesame seeds

DRESSING

1/2 cup canola oil

2 Tablespoons sesame oil

6 Tablespoons vinegar

1/4 cup sugar

2 teaspoons salt

1 teaspoon pepper

INSTRUCTIONS

Preheat oven to 400 degrees. Place raw chicken on a cookie sheet. Sprinkle with salt and pepper. Bake for about 25-40 minutes (depending on size of chicken) or until chicken is baked through. Let rest for about 5 minutes and then shred or dice. Set aside. (or just use rotisserie chicken, like me!)

In the meantime, if you are adding the farfalle pasta, cook according to package directions. Drain and set aside.

Fill a saucepan up to 1 inch, with canola oil. Heat over medium-high heat. Slice wonton squares into 4 strips, about 1/2 inch wide. When oil is heated, carefully place a few strips into the oil, not overlapping. Wontons should immediately start to bubble and cook. If they don't, your oil is not hot enough. Carefully cook in oil until strips are bubbly and cooked through, and barely starting to turn golden on the edges. Wontons will cook really quick if your oil is super hot. Using tongs or a slotted spoon, remove to a paper towel to cool and drain. (Make sure to remove wontons before they turn golden, they will continue to cook once removed from the oil.) Repeat until all wonton strips are cooked. If wontons start browning too quickly, turn down heat to medium or medium-low.

Wash and dry lettuce and shred. Set aside.

Pour cooked pasta, diced chicken, sliced green onions, and toasted sesame seeds into a large bowl.

Pour all dressing ingredients into a shaker bottle or large glass measuring cup. Shake or whisk dressing until combined and sugar dissolves.

Pour about 1/4 cup of dressing over the pasta and chicken mixture. Stir to combine.

When ready to serve add lettuce and wontons, reserving some wontons to garnish on top. Drizzle with dressing and toss until coated. Garnish with reserved wontons. Serve immediately.

NOTES

Toasted sesame seeds can be found at the grocery store on the asian isle. You can also use regular sesame seeds and toast them in a pan over the stove or use them un-toasted. Add wontons at the very end so they stay crunchy. This makes a big salad, perfect for a crowd when serving with other items. Half the recipe if you are making it for dinner for 4-6 people. Maybe just make some extra wontons if you are making half a recipe, everyone always likes extra wontons.

Sweet Chili

1 lb lean ground beef

1/2 large onion, diced

15 oz can kidney beans, drained and rinsed

15 oz can black beans, drained and rinsed

15 oz can pinto beans, drained and rinsed

15 oz can chili beans, UNDRAINED (make sure to get chili beans, and not a can of canned chili)

1 Sweet Potato, peeled, diced and steamed.

15 oz can petite diced tomatoes

8 oz can tomato sauce

1 package McCormick Mild Chili Mix

1/4 cup sugar

1/3 cup ketchup

Saute the onion in a large dutch oven until just softened. Add ground beef and brown (and cruble) it. Add all the other ingredients and bring to a simmer. Enjoy!

Instant Pot Cheese Risotto

INGREDIENTS:
*2 Tablespoons olive oil or avocado oil
*1 small white onion, diced
*2 cloves of garlic, minced
*1 cup of Arborio rice
*1/4 cup of white wine (or broth)
*2 cups of chicken broth
*3/4 teaspoon salt
*2 Tablespoons butter
*1/4 cup Parmesan cheese *pepper to taste
*splash of heavy whipping cream, optional

DIRECTIONS:
1. Turn your instant pot to “Sauté”.
2. Add the oil.
3. Add the diced onion and cook, stirring often until onion softens and becomes translucent.
4. Add the garlic and cook for just one minute while stirring. Be careful not to overcook because garlic burns easily and becomes bitter.
5. Add the rice and cook, toasting the rice, and stirring for a few minutes.
6. Add the wine and cook while stirring until the alcohol cooks off about 3 minutes. (Note: if you choose not to use wine, just use extra broth in the next step and skip this step.)
7. Add the broth and salt. Stir. 
8. Put the lid on and cook on “manual” or “pressure” for 6 minutes.
9. Do a quick pressure release.
10. Add butter and Parmesan cheese. Stir in and let it rest for a couple of minutes. If the risotto looks anything less than creamy, add a bit more broth. If you want, give it a splash of heavy cream. Season with pepper to taste.
11. Serve hot and enjoy!
Note: this will thicken and dry as it cools. Next day-leftovers will do well if more broth is added when it is warmed up.

Coconut White Chicken Chili

 6 chicken tenders

1 (10 oz) can Coconut Milk

1 (12 oz) jar Salsa Verde

2 (14 oz) cans White Beans, drained

2 (14 oz) cans white corn, drained

1 (4 oz) can diced green chilis

1 1/2 tsp cumin

1 tsp garlic

salt and pepper

juice of one fresh lime

Delicious (probably not authentic) Indian Butter Chicken

INGREDIENTS

1 Tablespoon Olive Oil
1 sweet onion (diced)
1 jalapeño (seeds removed and diced)
2 cloves garlic (minced)
1 Tablespoon minced ginger
2 Tablespoons Garam Masala (I bought mine from Penney’s spices)
1 tsp turmeric
1 tsp salt
1/2 cup chicken broth
2 Tablespoons tomato paste
1 14 oz can diced fire roasted tomatoes
1 14 oz can coconut milk
1-2 Tablespoon corn starch
2 cups shredded rotisserie chicken

In a pan sauté the onions and jalapeño in olive oil until the onions are soft. Add garlic and ginger and sauté for 1 minute. Add seasonings, broth, tomato paste, tomatoes and coconut milk and bring to a simmer. In a separate Bowl add 1/4 cup of sauce with 1-2 T of cornstarch and then add to pan. Use and immersion blender to blend then add chicken. Serve over potatoes or rice!