Red, White, and Blue Ice Cream!!

Tags

, , , , , , , ,

Just in time for the Indepence Day celebration I made this patriotic ice cream~

I use a vanilla custard base adapted from a recipe I got from my sister–who got it from someone else–one of those recipes:)

Here is the base recipe:

1 quart of heavy whipping cream

1 15oz carton egg beaters

3 cups of sugar

scant 1/2 tsp salt

3 Tbsp of clear vanilla–I use the kind I get at the Mexican market

Mix all of the ingredients in a 4 quart ice cream freezer and pour whole milk up to the fill line–about 1 quart. (This is for a 4 quart size ice cream maker)

I whisk it well right in the container and them put the paddle in and the top on, attach the motor, add the ice and lots of salt.

I use coarse salt or pure salt (not iodized) usually 1-2 cups per batch–after it is running for about 15-20 minutes the outside of the maker should ice over like in the second picture. If it doesn’t, add more salt. It usually takes about 30 minutes for it to freeze and my ice cream maker turns off when it is finished.

 The ice cream comes right to the top of the container–do not go over the fill line when getting it ready to freeze:)

This is it finished–I then let it “cure” in the freezer for a day–although after only a few hours of curing I add my mix-ins. For this recipe I made a red velvet cake and bought some blue frosting to mix in–you could also buy red cake if you want.

I gently swirl it in–trying not to make it totally mixed in (mine was a little soft still so it didn’t swirl as well as I like it )

I save store bought ice cream pails to put my homemade ice cream in–they work out fabulously!!

Let it freeze for several more hours and dish yourself a bowl of delicious, cold creaminess!

Happy Fourth!!

Kyra

Advertisements

Fried Potoes with Sausage Gravy~

Tags

, , ,

Here I am–using up the last of the boiled potatoes. I fried them in olive oil with some onions and topped them with a sausage milk gravy. I love comfort foods like this~

I started by dicing the cooked potatoes and browning them in some olive oil with some onions.

I then made the gravy using this easy recipe:

4 c. milk

1 c. milk in a shaker or jar–add 3/4 c. flour and shake until lumps disappear.

1 to 2 lbs of browned sausage–your favorite kind ( I pulled some of my frozen and browned sausage out for this)

Put the milk in a large saucepan and bring to a simmer–just below a boil–and stir in the flour and milk mixture–cook over medium heat and stir/whisk often until thickened. Add seasoning next:

1/2 tsp garlic salt

1/2 tsp sage–powdered

1 tsp chicken bouillion granules or one cube dissolved in a small amount of water and crushed.

1 tsp onion powder

for a little zip you can add a dash of tabasco or cayenne

Additional salt and pepper to taste–adjust this after adding the sausage.

Add the sausage into the gravy and heat through–ladle over fried potatoes to serve!!

No oven needed to heat up for biscuits in this heat wave 🙂 ~ although that sounds pretty delish!!

Have a great day!!

Kyra

Leftover Potatoes and Salmon???

Tags

, , , ,

Well, nothing goes to waste here, if I can help it!! I have leftover salmon and those boiled potatoes to use —  so here is my take on a niciose salad using my leftovers 🙂

I took some field greens, chopped my potatoes, added a hard boiled egg, flaked my salmon, steamed a few fresh green beans and drizzled a balsamic vinaigrette over the top (out of a bottle) and Viola!! A delicious meal using my leftovers!!

This is one of those recipes you can add to–some tomatoes would have been nice or some of the other salad toppings–but I used what I had and made it work.

Have a great day!!

Kyra

Grilled Salmon: Two Ways

Tags

, , , , , , ,

I made salmon for dinner last night and since it was so hot I decided to grill it so I didn’t have to heat up my kitchen. I marinated the fillet in two different marinades: a traditional lemon, garlic, and dill and the other one was a sweet, smoky, and salty mix.

That was a nice 2.2 lb filet–so I washed it and dried it to get it ready for the marinades.

For the sweet, salty, and smoky marinade I used equal parts of brown sugar and soy sauce–about 1/4 c of each and 1 tsp of kosher salt and 1 tsp of applewood smoked salt–which is key to this recipe. (You can use liquid smoke instead if you can’t get the smoky salt–a couple of tsp. should do the trick)

mix all the ingredients and add the salmon–cover and turn a couple of times during the marinating time– for 4-8 hours.

Here they are being marinated–one is a wet marinade–the smoky one, and the lemon, garlic and dill is a dry marinade. I take a few squeezes of fresh lemon juice, a dash of olive oil and fresh (1T) or dried dill (1t), a dash of salt (or 2,3, or 4 🙂 ) some fresh or dried garlic–eqivalent to 2 cloves. Mix all together and rub on the fish, cover and let marinate for 4-8 hours.

Then cook on medium high heat until the fish feels firm to the touch–about 5-7 minutes per side, I think. I like my salmon cooked–so I may over cook it a bit for the gourmets out there–but the thought of raw fish  😦   yuk. I test the doneness by pressing it with my finger–it should feel firm and not spongy.

We ate the fish with the cilantro potato salad and some sliced cucumbers–which I love with salmon and sometimes make a cucumber sauce to go over the lemon salmon. I decided the potato salad had enough fat in it for the evening, though 🙂

I was trying to be good and only eat a small helping–but had to go back for more salmon–it was too good!!

Keep cool and carry on!!

Kyra

 

 

Cilantro Pesto

Tags

, , , ,

You either looove cilantro or you hate it is what I’ve come to learn as I have used this herb while entertaining. Well, I am a lover of it and this pesto!!

To make it do the following:

Cilantro Pesto

2 c. cilantro leaves–loose packed

2 whole cloves garlic

2 T. fresh lime juice

1/4 to 1/2 c. olive oil

1/3 c. walnuts or your favorite nut

salt and pepper to taste

Put the cilantro leaves, garlic, and lime juice in your food processor and pulse into a paste. Add nuts and pulse again to a paste. Drizzle olive oil in while processing until desired consistency and adjust seasoning with the salt and pepper.

Now it is ready to use in many different ways–I will use it today for lunch on a cheese quesadilla and tonight to make a potato salad using some of  my cooked potatoes. (See my post on a big pot of potatoes) For the salad, I will chop a sweet onion and dice some potatoes and mix up some mayo, sour cream and pesto to taste and stir in the potatoes.

And for the quesadilla, I will use the cheese I have on hand–mozzerella and the pesto on a flour tortilla and lightly brown in oil in a skillet until the cheese is melty and serve with salsa.

Hope you have a cilantro filled day, too! 🙂

Kyra

A Big Pot of Potatoes

Tags

, , , , , , , , ,

As you know–I like to buy in bulk 🙂 and that leads to being creative in the kitchen, so you don’t throw any of it away. This week it is a bag of red potatoes~

I washed half of the bag–about 5 lbs and boiled them in salted water for about 35-45 minutes in a big pot until they were tender, but not mushy. Cool and put them in a ziploc or container in the fridge–they are now ready for the next few days and several meal ideas!!

Tonight I made them into hobo packet potatoes on the grill~

I sliced about 5 of them into a foil packet and drizzled with olive oil and sprinkled with salt and pepper. I will sometimes add green peppers, onions, and mushrooms at this point, too. A touch of cayenne is good also, but I am going to make a horseradish dip for these and just kept them on the plain side today.

I sealed the packet and cooked them along some burgers on the grill–when you pre-cook them you don’t have to worry about raw potatoes being the end product of your packet cooking 🙂 . Just heat them along side until they are heated through–mine did get a little crispy on the bottom–but that is the way I like them!

I then served them with a creamy horseradish dip I made by taking equal parts of sour cream and mayo and adding horseradish to taste. I love this sauce on my burgers, too!

I will be posting on how I used the rest of the boiled potatoes up in future posts–so stay tuned 🙂

Kyra

Homemade Bread Crumbs

If you are a regular reader of my blog, you know I do not like to waste food of any kind 🙂 I save leftover buns, crusts, bagels, bread of any kind in my refrigerator or freezer and then pulse it a few times in my food processor to make it into crumbs. I use these for a few of the recipes I have posted on this blog, like breaded chicken burgers and roasted asparagus. I also use them in meatball and meatloaf recipes.

After I pulse them and get them into a ziplock freezer bag, I store them in the freezer and take out what I need for recipes. It’s easy, and it makes me feel better knowing I am not letting good food go in the trash!!

The aspargus–look under edibles for the recipe

The breaded chicken burgers–also in edibles

Have a good day and use what you have….:)

Kyra

Gradient Dyed T-shirt

Tags

, , , ,

I’ve been wanting to try this coloring technique for a while now and finally took the time to do it on a white t-shirt I wanted to  spice up a bit for summer.

This is the end product and this is how I did it:

Took my plain white t-shirt and washed it. I then mixed my dye up–I did everything according to package directions except I used less dye and less water and adjusted the salt accordingly, because I like to preserve product as much as I can. I used tulip brand dyes in lime green and turquoise to make my 3 different colors.

Here is the picture of the white t-shirt in the plain lime green dye–which I dyed the whole shirt in first:

I let that brew for about 5-10 minutes and then took the shirt out and I added some turquoise dye and stirred it well–you may need to add a little more hot water at this point. I then submerged the top 2/3rds of the t-shirt in the dye and let it sit for about 10 minutes–I dipped it a few times, too.

Then for the third color I threw out the dye mix and made a turquoise only dye mix and put only the top third in the dye and let it sit for about 15 minutes:

I then rinsed it well in cold water and washed it so I could wear it– it is very beachy and summery–which is what I was going for!! I think one in red, pink and orange would be very fun, too!! If you have white t-shirts that are old or stained–give them a new look with a little dye–color them to match the stain if the stain is really dark. It gives new life to a t-shirt!!

Have a happy day!!

Kyra

Caprese Salad~Leftover Idea

Tags

, , , , ,

I made a caprese salad over the weekend and had a little bit leftover. The mozzerella was looking a little mushy and unappetizing, but I didn’t want to throw it out. (I don’t like to waste anything 🙂 ) So I decided to make a toasted sandwich using the salad, some whole wheat rolls and bacon. I put the salad on the whole wheat roll which I had cut in half–like a mini bun.

 

I then baked it in the toaster oven until the mozzerella was gooey and the bun was lightly toasted. Added the bacon strips which I folded in half and VIOLA what a tasty lunch/snack!!

To make a caprese salad I use a ball of mozzerella (fresh) and ripe tomatoes, olive oil, salt, pepper and fresh basil leaves. I dice the tomatoes and the cheese and toss it together, then add the basil and olive oil and season it with the salt and pepper. I serve it on soft french bread slices the day I make it.

A matter of taste–not waste 🙂

Kyra

America Paper Banner

Tags

, , , , , , ,

I love to celebrate the holidays and there is something about summer and Independence Day that takes me back to my childhood. We didn’t have a set thing we did every year during the day–sometimes it was a picnic in the park, a local flea market or a cookout at home–but we always did go see the fireworks at night. (Six kids and Mom and Dad in our brown station wagon–this was before my littlest brother arrived:) )  All of the wonder–the oohs and ahs–the magic of the pattern, sound and color mingling together. That, along with a sense of patriotism and pride in our wonderful country, is definitely a cause for celebration!!

So, in anticipation of the upcoming July 4th, I made a paper banner for a little added decor for the special day!!

I used a variety of papers in red, white and a couple shades of blue, along with ribbon and die cuts to embellish the pennants. It definitely adds a festive touch to the dining room!!

If you have never made a banner–you should give it a whirl!! You could make it out of other materials like burlap, fabric, any kind of paper–think brown paper bag–that would be cute!!

Have a patriotic day!

Kyra