Magic Vanilla Ice Cream

serves 4

1/2 cup sweetened condensed milk
1 ounce white chocolate chips
1 tablespoon vanilla extract
pinch salt
1/4 cup sour cream
1 1/4 cups cold heavy cream

Microwave sweetened condensed milk and white chocolate in large bowl until chocolate melts, stirring halfway, about 30 seconds. Let cool. Stir in vanilla, salt and sour cream.

With electric mixer on medium-high speed, whip heavy cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into white chocolate mixture. Fold remaining whipped cream into white chocolate mixture until incorporated.

Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve.

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From NPR. Really good! I successfully made lavender ice cream with this recipe. I attempted to chocolatize it, but it didn't have quite the effect I wanted. I have a few other recipes I'll try involving custard, but this is definitely a keeper because it is quick, easy, and delicious! I used vanilla yogurt in place of the sour cream.

Parmesan Chicken Tenderloins

serves 4

1 lb chicken breasts or tenderloins
2 eggs
1 cup grated Parmesan cheese
dried spices to taste (basil, oregano, rosemary, tarragon, parsley...)
salt & pepper to taste
2 tbsp butter and oil
1 clove garlic, sliced or chopped
8 oz mushrooms, sliced
1/2 cup white wine

Brown mushrooms, if desired. This can be done while preparing chicken.

Lightly beat eggs. Mix Parmesan cheese and spices, salt, and pepper. Dry chicken pieces and dip into egg batter and Parmesan coating. Heat butter and oil in a pan until butter is melted and foam subsides. Add garlic and cook for 1 minute. Add chicken and cook until golden brown on all sides. Deglaze pan with wine and add mushrooms. Cook until chicken is done, but do not overcook.

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It's almost too simple! But oh so good.

Almond-Crusted Chicken

serves 8

whole chicken, cut up
2 tbsp dried onions
1/2 tsp garlic powder
1/4 cup almonds
1/2 tsp salt
1/2 tsp pepper
1/3 cup butter

Heat oven to 375°F. Melt butter. Grind dried onions, garlic powder, almonds, salt, and pepper in food processor until powdery. Dip chicken pieces in butter and coat with almond mixture. Place in a pan and sprinkle excess butter and coating over chicken. Cover loosely and bake for one hour or until done (internal temperature of chicken should be 165°F).

Chicken Chasseur

serves 4

1 tbsp olive oil
4 chicken breasts (approximately 2 lbs)
1 tsp salt
1/2 tsp black pepper
1 tbsp butter
1 onion, chopped
6 oz mushrooms, sliced
2 cloves garlic, minced
1 1/2 tsp flour
6 tbsp dry vermouth or dry white wine
2/3 cup chicken broth
1 cup diced or crushed tomatoes, drained
1/4 tsp dried thyme
2 tbsp chopped fresh parsley

In a large, deep frying pan, heat the oil over medium high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper and add to the pan. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.

Add the butter to the pan and reduce the heat to medium low. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Raise the heat to medium high. Add the mushrooms, garlic, and 1/4 teaspoon of the salt. Cook, stirring frequently, until the vegetables are browned, about 5 minutes.

Add the flour and cook, stirring, for 30 seconds. Stir in the vermouth and bring back to a simmer. Stir in the broth, tomatoes, thyme, and the remaining 1/2 teaspoon salt. Add the chicken and any accumulated juices. Reduce the heat; simmer, covered, until the chicken is done, about 10 minutes. Stir in the parsley and the remaining 1/4 teaspoon pepper.

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I made this the other day (from a package! shh!) and it was good. I have no idea if this recipe tastes at all like what I made, but it does look yummy. I tend to cook everything in the crock pot, especially since I have a bad habit of drying chicken out on the stove. Someday I'll try this for realz though.

Cranberry Pork Chops

serves 4

4 pork chops
3 carrots, sliced into 1-inch pieces
1 can cranberries
1 cup chicken or beef broth
1/2 cup red wine
1 tbsp balsamic vinegar, flavored or plain
1/2 cup dried cranberries
2 onions, sliced (or 8 oz pearl onions)
8 oz mushrooms, sliced
bouquet garni


Brown pork chops in a skillet over medium heat. Place carrots in crock pot. Top with pork and all remaining ingredients except mushrooms. Cook for 4-6 hours on low. Add mushrooms and continue cooking on high for 1 hour. Remove lid to reduce liquid or drain and make gravy.

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Still working on this one...the pork was a little tough last time I did this, probably because I forgot to brown it before cooking it. This is a conglomeration of several recipes, so I'll be tweaking as I return to it. This recipe is great with chicken and beef as well.

Quiche Cups

makes 12

Base:
6 eggs
2 tbsp cream cheese or heavy whipping cream

Veggies:
2 cups fresh or frozen spinach, chopped
1/4 cup diced peppers
1/4 cup diced onions or green onions
1/4 cup diced tomatoes, well drained
1 tbsp minced jalapeño peppers

Other add-ins
1 cup shredded cheese
1 tbsp lemon or lime juice
1 tbsp soy sauce
3/4 cup chopped meat
1/2 cup chopped cilantro, parsley, oregano, or other herbs/spices
1 tsp hot pepper sauce

Grease a 12-cup muffin tin or line with muffin cups. Preheat oven to 350°F.

Combine eggs and cream cheese or whipping cream in blender and mix until fluffy. Add other ingredients as desired. Pulse blender just until mixed.

Fill muffin cups about 2/3 full. Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Egg cups will expand as they cook--to prevent falling, cool in oven with door open.

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Modified from a South Beach Diet recipe. Two favorite combinations so far: cheddar cheese, spinach, green onions, and hot sauce, and spinach, lemon juice, parmesan cheese, and cilantro.