Three Ingredients, No Ice Cream Maker, Crazy Delicious Ice Cream Sandwiches was the first name for this recipe, although that did seem a bit long for a recipe that’s so short.
If you know me at all, you’ll know that I’m not a girl that goes for the Quick & Easy recipes, but sometimes I hear of a recipe that just seems too tempting not to try. I stole this recipe for an 80 year old woman I know. She made a version of these (that involved Cool-Whip) for a bingo game she was hosting, and told me all about how easy they were, and how everyone loved them. Easy, you say? None left, you say? I must try these easy and delicious treats, although I will be skipping that blue and white plastic tub.
She was right: easy, delicious and none left. The moral of the story is always listen to your elders.
And eat ice cream.
Easy Homemade Caramel Ice Cream Sandwiches
2 cups heavy cream, chilled
2/3 cup prepared caramel sauce, room temperature
12 standard sized graham crackers
In the bowl of a stand mixer add the cream, whip on high until soft peaks start to form, slowly add the caramel sauce, mixing until well combined.
Spread the caramel whipped cream in a thick layer between two graham crackers, scraping off excess with a butter knife.
Place ice cream sandwiches on a large plate or baking sheet. Freeze until set, about 1 hour.
I started this blog with the idea that I’d blog my dinner, which turned into cooking for the blog which turned into freelance work and somewhere around starting an LLC and registering trademarks I realized that I rarely or never blogged my dinner.
I did an interview recently and the interviewer asked for links to my "go to week night meal," and I was more than embarrassed to say that I’d never really blogged it. This is just one version of my 15 minute chicken that seems to make it into regular rotation.
I always use boneless skinless chicken thighs, the flavor is worlds above the chicken breast and it is almost impossible to dry out. I love to cook them in a cast iron skillet because of the awesome crust it gives the chicken. The sour cream version was a big hit, so I’m sure it will make it into my busy weeknight menu again.
Skillet Sour Cream Chicken
Total Time: 15 minutes
Yield: 4 servings
4 boneless skinless chicken thighs
salt and pepper
1 tbs olive oil
2 tbs minced basil (about 3 large leaves)
2 tbs Dijon mustard
½ cup sour cream
1 tbs lemon juice (about ½ medium sized lemo)
1 tsp honey
1 tbs vinegar (apple cider or rice wine)
rice, pasta, potatoes or quinoa for serving
sprinkle the chicken thighs on all sides with salt and pepper.
Heat olive oil in a cast iron skillet until hot and almost smoking.
Add the chicken thighs and sear on both sides until browned.
Whisk together the remaining ingredients, pour over chicken. Lower heat to medium-low, cover loosely and allow to gently simmer until chicken is cooked through, about 8 minutes.
Before I became a member of Club Mom, I had no idea how much time I would spend obsessing over school lunches and after school snacks. Along with how hard it is to cut tiny fingernails and how accustom to contact with bodily fluids you become, these are things not mentioned in those baby books. Heads up kids, there is a LOT they don’t mention in the baby books.
My little lady is a constant mover, more interested in sports than food at this point. She’s tiny and needs bites that are both nutrient and calorie dense to keep meat on her tiny bones. I started to make these because they’re portable, fruit filled, and just enough chocolate to get her interested.
You can also make them with cinnamon chips, yogurt chips or peanut butter chips. It all works out about the same. Just slice the banana into 1/2 inch slices, add a toothpick, melt the chips in a microwave safe bowl, dip, add to a baking sheet covered with parchment paper and freeze. Once they’re frozen you can add them all to a large zip lock bag.
Couldn’t be easier.
And while I’m at it, California Strawberries is doing a fun Build a Better Lunch Box campaign and giving away these adorable lunch boxes. Cute, right? Enter the giveaway here.
After School Snack: Chocolate Banana Pops
1 large banana, ripe but firm
1/3 cup chocolate chips (or peanut butter chips, or yogurt chips)
Slice the banana into 1/2 to 3/4 inch thick slices.
Skewer with a toothpick.
Add the chips to a microwave safe bowl.
Microwave on high for 20 seconds, stir and repeat until melted.
One at a time, dip the banana bites into the melted chips, place on a baking sheet that has been covered with parchment paper.
I have a message for that guy who decides what day holidays are on. It’s awesome when he picks a day of the week, rather than a date of the month. He did a great job deciding on Thanksgiving and Easter, but a spectacularly awful job for Halloween and the 4th of July.
So I have some changes to propose to…that guy. Whoever he is.
The 4th of July should be celebrated on the first Friday in July, so that the 5th of July never has me sitting in an office trying to participated in work related functions with the remnants of my "casual get together turned late night party" still hanging onto me like a overly tired toddler. I do realize that if you name a holiday after a date, then it really messes people up if it doesn’t occur on that date, as in, "Are you coming over for The 4th of July on the 6th of July?" But, Holiday Naming Guy is to blame for that.
So my suggestion is that Independence Friday is now to replace (or rather move) Mid Week 4th of July celebrations. All the same patriotic fun with out the comprehensive country wide lack of productivity the following day. I might have to start lobbying for this as soon as I can beat the crap out of who ever invented Day Light Saving time, that Guy is a real A-Hole.
Goat Cheese Stuffed Apricots
6 to 8 ounces goat cheese
3 tbs raw honey
1/4 cup chopped pecans
Cut the apricots in half and remove the pits. Grab a small piece of goat cheese, about the size of the pit you just removed and roll it into a ball. Place it in the center of the apricot. Drizzle with honey, sprinkle with pecans.
I also cut these in half again before serving, but that’s your call.
I don’t buy many things in cans. I DO buy Chipotle peppers, and those come in cans. I’ve had to become inventive with them, as I try to use the food in my fridge rather than let it go to waste. And although the can these gorgeous smoked Jalapenos come in is rather small, a little goes a long way and I end up with a lot left over.
Seeing as how I am asking you to open a can to make this here sandwich, I also wanted to leave you with a few other things you can do with the rest of that can, once you devour that spicy, smokey grilled cheese.
I rarely do "Internet Round-Ups," But Chipotle peppers and my desire to use the whole can has left me no choice, but has give me quite a few recipes that I can’t wait to try. Check them out:
Now you are fully equipped to use an entire can of Chipotle In Adobo.
Shiitake Mushroom & Chipotle Grilled Cheese
1 tbs olive oil
6-8 large shiitake mushrooms, sliced
2 chipotle peppers in adobo sauce, chopped (use gloves)
2 tbs cream cheese, softened
1 cup shredded cheddar cheese
2 tbs chopped cilantro
4 slices of bread
2 tbs butter, softened
In a pan over medium high heat, add the oil and allow to get hot but not smoking. Add the sliced mushrooms and sautee until dark and cooked through, remove from heat.
In a bowl, add the softened cream cheese and the chipotle peppers, stir until well combined. Add the cheddar cheese, mushrooms and cilantro and stir until combined.
Butter one side of each slice of bread. Return the pan used to cook the mushrooms to medium high heat, add one slice of bread, butter side down to the pan. Carefully slather half of the chiptole cheese mixture onto the bread and top with another slice, butter side up. Repeat for the additional slices of bread. Cook on each side until browned, about 4 minutes per side.
Remove from pan, slice and serve with a cold beer.
Forcing someone to say "I Love You" is about as meaningful as buying your own Grammy on eBay and pretending you actually won. The entitlement and expectation take all of the romance out of it. In just the same way that the show The Biggest Loser has had more successful marriages than The Bachelor series has, some things just cant be forced.
My husband and I did away with giving into the societal expectation years ago, much preferring to go out to dinner on nights that don’t include 2 hour waits and $65 pre fixe menus. He’s romantic in the little ways, negating my need for Valentines day pageantry. He will "borrow"my car in order to take it to get washed and the oil changed. He’ll get up with Tater on a Saturday and let me sleep in. When I’ve had a hard day he’ll do the dishes, giving me time to play blocks with Tater instead of spend what little time I have after work in the kitchen.
Now that I have a daughter, the focus of Valentines day is more fun and childish, more of the cartoon that it has become, and I like it that way. I buy Tater a bag of Valentines Day toys, and write her a card about how much I love her. I look forward to helping with her elementary school Valentines Days, the decorated shoe box receptacles, the paper cards, the drama of who wrote "XOXO" and who just signed their names. The sorting out of conversation hearts according to what is ok to give the boys and what is not. Because, everyone who has been a 3rd grader knows that slipping candy with messages on them into paper envelops is a big deal. And when you are required to give one to everyone in the class, even the boys you can’t stand and the boys you just pretend like you can’t stand, everyone know that you NEVER give a "Kiss Me" heart to a boy! Seriously, tragedy would in sue. Because you will also be reading every single heart that is the envelopes you got from the boys with the secret hopes that the boy who sits behind you didn’t just give you the "Nice Day" heart but intentionally slipped the "Be Mine" candy into the envelope with your name on it. In 3rd grade, risking possible social, school yard torture via teasing to let the little girl who sits in front of you know you like her is so romantic.
When you grow up, and have kids and a house and a job, romance is different. It’s the consideration that tends to wain as we grow comfortable with each other. Romance is that person who has woken up next to you for years actually seeing you. As special and important and desireable. It’s someone feeling lucky to be the one who wakes up in your bed, and eat the food you make and parent along side you.
Romance isn’t feeling required to bring home red flowers on the second week February, it’s running to the store late at night for flour because we’re out your wife is behind on blog posts.
Even though Valentines day is in the middle of the week this year, and like me, you may have about 20 minutes between the time you get home from work and the time your family is expecting to be fed, this dish takes about that much time. But it feels special. Crab Alfredo in 15 minutes.
3 tbs butter
3 large cloves of garlic, minced
1 tbs, plus 2 tsp flour
1/2 cup whole milk
1/2 cup heavy cream
1/2 cup parmesan cheese
1/2 tsp lemon juice
Pinch Cayenne pepper
6 oz crab meat, drained well
salt and pepper to taste
Pasta for serving
(makes two large or four small servings)
Cook pasta according to package directions.
In a skillet over medium/high heat, melt the butter. Add the garlic and stir, allowing to cook for about 30 seconds. Add the flour and whisk until well combined with the butter, don’t allow to brown. Add the milk and cream and stir to combine. Add the lemon juice, cayenne and cheese, cooking until the cheese has melted. Add the crab meat, stir until the crab is warmed up and remove from heat. Salt and pepper to taste. If sauce is too thick, add milk about 1 tbs at a time to thin.