Summer is officially here and I’m combining two of my favorite things– lemon and ice cream! Honestly, I am seriously obsessed with lemon desserts. I will take a lemon bar, lemon chess pie, or a lemon granita any day, and with multiple servings! There’s something about marrying the tartness of lemons with the sweetness that dessert brings, which is so mouthwatering.
This recipe will make your mouth water also. I’m not going lie, this is a very lemon forward dessert, but it’s nothing to shy away from, since it’s incredibly refreshing. There’s just a little bit of prep, mostly zesting and juicing the lemons, before popping it into the ice cream maker, and then you’re set!
- 3 large lemons
- 1 can sweetened condensed milk
- 12 ounces sour cream
- Splash of vanilla
- 1 tsp poppyseed
Rinse and dry the lemons. Press or roll them on a cutting board to loosen the juice. Using a zester grate the skin from the lemon careful to only get the yellow peel and not the white pith- which is bitter. Put the lemon zest in a bowl and place a strainer on top. Strain the lemon juice from all the lemons into the bowl.
Add the sweetened condensed milk, sour cream, and vanilla to the bowl with the lemon zest and juice and mix until combined. Put into the ice cream maker and churn for 12-15 minutes. The ice cream should be pulling away from the sides and more of a soft serve consistency. Add the poppyseed and churn for 1-2 minutes more.
I moved the ice cream into another container since it’s easier to scoop that way, but you can leave it in the ice cream maker if you want. Cover the container with plastic wrap so that it is touching the surface of the ice cream to prevent freezer burn. Then place it in the freezer for 2-3 hrs up to overnight.
Remove and serve!
Even though February has been crazy since there’s been 68 degree weather and snow in the same week, BUT now that winter is back to acting like winter we can cozy up with this soup. This Persian lentil soup has sweet potato, which is completely not normal, but when you have left overs you get creative. Besides the whole sweet potato addition this recipe is pretty traditional, and did I mention it’s vegetarian, simple, and healthy as heck?
There’s a ton of fiber from the lentils and sweet potatoes and there’s nothing processed added. But, that doesn’t mean it’s bland. No way– not when there’s all these warm spices like cumin, coriander, sumac, and cinnamon. I really wanted to make this meal since I just got my hands on some home ground sumac from my dad’s personal pantry. Sumac has a peppery, flowery smell which I love, and it has a tart taste to it.
Also, though there’s cinnamon in the soup, it’s not sweet- cinnamon is not sweet. If you don’t believe me, try a dab of it alone. Maybe you’ll perceive as sweet, but that’s only due to the constant paring of cinnamon with sweet things so you’ve trained your brain to expect it!
- 1lb sweet potato
- 1 small white onion diced
- 1 tsp olive oil
- 2 tsp cumin
- 1 tsp coriander
- 1 tsp sumac
- 2 tsp paprika
- 1/4 tsp cinnamon
- 4 cups vegetable broth
- 1 cup water
- 1 1/2 cup of uncooked lentils (I used green)
- 1 can diced tomatoes, drained
- lemon- to squeeze on top
Preheat the oven to 400 degrees. While it’s preheating peel and dice the sweet potato into medium size cubes. Place on a sheet pan and drizzle with a small amount of olive oil and a dash of salt. Cook for 20minutes or until the sweet potato is tender, but not mushy. Note if you cut the pieces too small and try roasting them they will be mushy and fall apart in the soup! So don’t do that!
In a medium sized stock pot warm the tsp of olive oil on medium heat. Add the white onion and sauté until translucent- not caramelized. Add the spices and warm up for a minute in order for them to release their oils and “wake up” the flavor. Next, add the vegetable broth and water and bring to a boil. Add the diced tomatoes and lentils to the mixture and reduce to medium-low heat. Let the soup cook for 25-30minutes until the lentils are tender. Salt to taste.
This recipe is so rich and flavorful you would never guess how easy it is to make. Most of the ingredients you probably already have on hand anyway and it’s just as lovely as a frittata (crustless)!
- 7 eggs
- 1 cup heavy cream
- 1/2 yellow onion
- 1 and 1/3 cup shredded swiss cheese
- 2 tbsp vegetable oil
- 1/2 pound of deli shaved ham
- 1 frozen pie crust
- salt and pepper
Preheat the oven to 400 degrees F.
Thinly slice the yellow onion parallel to the root section to form rings. Heat a sauté pan on medium with 1 tbsp of vegetable oil. Sauté the onions until brown and sweet, adding the second tbsp of vegetable oil when the pan runs dry.
Scoop the onions out of the pan and place on a plate to cool. Julienne the deli meat and add to the same pan the onions were in to brown. Cook until crispy then remove from heat and allow to cool.
In a large mixing bowl beat 6 eggs until blended. Add the heavy whipping cream along with a good pinch of salt and pepper and mix until combined. Next add the 1 cup of shredded swiss mixing until distributed.
Remove the frozen pie crust from the freezer and place a layer of ham on the bottom, alternating with the onions until gone. Pour the egg mixture on top of the layers. Last add the remaining 1/3 cup of shredded swiss to the top of the quiche.
To give the quiche crust a nice brown toasty look beat the last egg in a small bowl and using a pastry brush paint the crust.
Bake for 32-35 minutes until when an a toothpick is inserted it comes out clean.
I recommend eating it with slices of salted tomato for some freshness and acidity. Yum!
I hope this blog post doesn’t come too late in the season so that now you’re burned out on pumpkin- if that’s even possible. I remember first having pumpkin ice cream when I was in junior high and haven’t had anything as good since- until now.
This is a very classic take- true to pumpkin as we know it flavor. When people think of pumpkin flavor it’s not the pumpkin itself which people love, it’s the spices like cinnamon, nutmeg, and clove. But unlike a Starbucks latte this ice cream actually has pumpkin in it.
This is a quick abbreviated version- meaning the cookies are store bought.
- 1 15 oz can of pumpkin puree
- 1 12 oz can of evaporated milk
- 1/2 cup sweetened condensed milk
- 3/4 cup sugar
- 2 tsp of pumpkin pie spice*
- 1 package of molasses cookies
Combine ingredients in a bowl and whisk until sugar has dissolved and the mixture is smooth. Put the mixture into the ice cream maker and process according to the directions.
Place the cookies in the fridge for 10-15 minutes so they don’t fall apart when you add the ice cream.
Once the ice cream is ready put into freezer for 10 minutes to firm up so you can scoop nice rounds for the cookies.
Afterwards place a big scoop in the center of the molasses cookie and slowly press down with the other cookie.
Recipe makes about a pint.
And of course it’s just as good on it’s own!
*If you don’t have pumpkin pie spice you can use the following
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
There’s a wonderful pink ice cream truck called Outside Scoop which drives around Des Moines making truly unique ice cream flavors. My first encounter with them was at the second annual food truck throw down and among blue berry lemonade, dutch letter, and maple bacon brittle ice cream there was a goat cheese with roasted cherries flavor. Of course this one caught my attention– cheese in ice cream? No way! But you’d be surprised how the goat cheese transforms into this mellow creamy ice cream of your dreams. This is a copycat recipe, I have no idea how they make theirs beyond combining the ingredients in the name, but man did my recipe come out great!
•2/3 of 14 ounce sweetened condensed milk (about 9oz)
•2 cups heavy whipping cream
•1 8oz log Trader Joe’s chevre goat cheese
•1 8oz bag Trader Joe’s dried pitted tart Montmorency cherries
•1 cup filtered water
•1/2 cup sugar
•Splash of cognac or VS brandy
•Splash of vanilla extract
To avoid tart overload I sweetened the cherries a little bit by boiling them in filtered water with the sugar, cognac, and vanilla extract. Bring the mixture to a boil cover then reduce to a simmer for 15 minutes to give the cherries a chance to absorb the liquid. Next strain the cherries (keep the juice for later) and place on a plate or sheet pan. Chill in the fridge for 20 minutes.
In a medium mixing bowl whisk the room temperature goat cheese, cherry juice from earlier, and the condensed milk until smooth. Once the cherries have cooled fold into mixture.
In a mixer or with a hand mixer (which we have neither- add it to wedding registry!) whip the heavy whipping cream until they form stiff peaks. Pro-tip it helps to chill the bowl beforehand. Slowly fold the heavy whipping cream into the goat cheese, condensed milk, and cherry mixture.
Last put the mixture into a bread loaf pan, cover with saran wrap so that it’s touching the top (to prevent an ice film), and freeze for at least 4 hours or overnight.
If I were to be completely truthful I didn’t know what paillard was until I watched Andrew Zimmern on Spoon University (Food Network snap story). He made this beautiful grilled chicken paillard with a fresh spring salad. The fact that he could make this entire meal in around 8 mins also had me intrigued.
Paillard refers to the way the meat is prepared- which is pounded until thin. I decided to make my own chicken paillard, but a crispy version and it was as easy as it looked.
- 2 large boneless skinless chicken breasts
- 4 eggs
- 2 cups panko breadcrumbs
- 1 cup flour
- 1 cup arugula
- cherry tomatoes
- shredded carrots
- parmesan dressing
- salt & pepper
- olive oil
Halve the chicken breast and place each halve between two sheets of plastic wrap. Pound the chicken with a meat mallet or heavy skillet/ pan until it’s about 1/4″ thick. Refrigerate for 10mins to dry out and so they hold up better while frying.
After the chicken has been flattened set up a breading station with the eggs (whisked with a splash of milk), flour, and panko. Season each with salt and pepper and add a pinch of cayenne to the panko.
Warm a saute pan or skillet with 2 tbsp of olive oil. Once warmed run the chicken through the station and place the chicken in the pan. I recommend only doing one chicken breast at a time since multiple will crowd the pan and lower the temperature thus taking longer to cook and making your chicken absorb more oil, which makes it soggy. Cook 2- 3 mins on each side and place the cooked paillard on a paper towel lined plate. Repeat until all the chicken has gone through the process, adding oil to the pan as needed.
To prepare the salad add 1 cup of arugula, a few cherry tomatoes, a tbsp shredded carrots, and a tsp of dressing to a bowl and mix until each component is coated. Then serve the salad on top of one of the chicken paillards. That’s it! It probably took you longer to read this post than it would to actually make the dish.
Also, for warming up leftovers I recommend baking them since it’ll maintain the crispy coat.
Sundays are for relaxing and tasty breakfast foods you don’t have time to prepare during the week. Not that there’s a lot of preparing that really needs to be done for this low maintenance frittata. Also, to be honest this meal came together after assessing left over ingredients from other recipes. If you have 30minutes, you have time to make this Instagram worthy brunch recipe.
- 2 slices bacon
- 2 cups kale chopped with stems removed
- 6 eggs
- 2% milk
- 1/3 cup shredded cheddar
- 1 tbsp shredded cheddar to top
- salt & pepper
Preheat oven to 400F. Once heated place an aluminum lined pan with the bacon inside for 8 minutes. While the bacon is cooking, sauté the kale on medium in a sauté pan until they reduce by half their size. Sprinkle with a pinch of salt, remove from heat and set it off to the side. Once the bacon has cooked and cooled, pat off the excess grease and chop into short strips against the grain of meat and fat.
In a medium mixing bowl beat the eggs with a splash of milk and a pinch each of salt and pepper. Mix in the sautéed kale, 1/3 cup shredded cheddar, and half of the chopped bacon. Add the mixture to a greased pie plate. I know, I know, you’re thinking pie plate? But it works! Otherwise if you have a cast iron skillet bake it in that.
[If you do have a skillet you should sauté the kale in it beforehand so the skillet is already warm when you put the mixture in the oven. If you don’t, you may need a longer cooking time to allow the skillet to warm up.]
Add the remaining bacon and tbsp of shredded cheddar to the top of the frittata. Bake in the 400F oven for 12 minutes and broil for 3min to get a nice golden top.
Enjoy as is or with a little hot sauce!