Chocolate Mint Ice Cream

1 c. cream
3 Tbsp. fresh mint, chopped (or 1 tsp. mint extract, but fresh mint is better)
3 1/2 oz. dark chocolate, broken
2 oz. milk chocolate, broken

Cream

2 eggs, lightly beaten
1 Tbsp. caster sugar

Place the cream and mint in a small pan. Stir over low heat until the cream is almost boiling. Cool slightly. Add the chocolate to the cream. Stir over low heat until the chocolate has melted and the mixture is smooth. If you are using the mint extract, then the first step is to add the chocolate to the cream...

Whisk the eggs and sugar in a small bowl until creamy. Gradually add the warm chocolate mixture through a strainer (if you're using fresh mint). Discard the mint. Whisk until well combined and then cool.

Freeze the mixture in an ice cream machine according to the manufacturer's instructions. If you do not have an ice cream machine (like us), freeze in a metal container until just firm around the edges. Remove from the freezer and beat for 1 minute. Return to the freezer and freeze overnight.

Ice cream can be stored in the freezer for up to 3 weeks (but it won't last that long!).

From 1000 Best Recipes

Eggplant Casserole

Sorry for no actual measurements; I just kind of threw things together.

1 eggplant, diced
Olive oil
1/2 zucchini, sliced
Cilantro, chopped
1 can diced tomatoes
Spices: pepper, garlic powder, tiny bit of cumin, dill, Italian seasoning, coriander, sage, red pepper flakes
Feta cheese

Fry the eggplant in olive oil over medium high heat in two batches. Fry for about 5 minutes, turning every once in a while. Add olive oil as needed.

In a separate pan sautee the zucchini in a tiny bit of olive oil for a few minutes, then added the cilantro (I used like 2 Tbsp-ish). Add the spices, and let that cook for a few minutes. Then add the diced tomatoes, and add more of the same spices if it needs it. Let the tomato juices boil down, about 5-8 minutes.

Put the fried eggplant in a greased casserole dish, then layer the zucchini tomato sauce on top. Sprinkle (liberally) with feta cheese. Bake at 350 F for about 25-40 minutes, or until the feta starts to brown on top. Serve immediately.

Shrimp Pad Thai

8oz. dried rice stick noodles
vegetable oil
1 tsp. cornstarch
1 tsp. toasted sesame oil
8oz. shrimp (or any meat)
3 eggs, well beaten
1/3 c. roasted peanuts, coarsely chopped
1/2 c. scallion, chopped
2-3 fresh red chili peppers, chopped
2 Tbsp. garlic, finely minced
1/4 c. Thai fish sauce
1/4 c. fresh basil leaves, cut into strips (or 1/2 tsp. dried basil)
Black pepper (as much as you like)
1/4 c. fresh lemon or lime juice
3 Tbsp. brown sugar
1 c. bean sprouts
1/4 c. fresh cilantro, chopped
1/2 tsp. red pepper flakes

Soak noodles in hot water to cover until softened, 20-30 minutes. Drain and cover.

Stir cornstarch and sesame oil together well. Toss shrimp in the cornstarch mixture and let marinate for 15-20 minutes. Heat a wok or skillet over high heat. When hot, pour in 1/3 c. vegetable oil. Swirl around the wok until very hot but not smoking. Add the shrimp and cook, stirring vigorously, until translucent, 30-45 seconds. Drain. Reheat wok over high heat. Slowly pour the eggs into the wok with 1/4 c. oil and cook, stirring vigorously, until the eggs have set. Remove to a plate.

Reheat the wok over high heat. When hot, pour in 3 Tbsp. vegetable oil. Swirl until very hot but not smoking. Add scallions, peppers, minced garlic, and stir briefly until the garlic browns very slightly. Stir gently for 1-2 minutes. Add the noodles. Stir until well coated. Mix fish sauce, lemon juice, sugar, and add to noodles. Stir well. Add bean sprouts, peanuts, basil, cilantro, red pepper flakes, and ground black pepper. Stir. Pour into a serving dish. Serve immediately.

Zucchini Pasta

Shredded zucchini

Pasta
2-4 c.zucchini, coarsely shredded
4 tsp. olive oil
4 cloves garlic, minced
3/4 c. cheddar, shredded
2-3 Tbsp. sour cream
Salt and pepper to taste

Cook pasta. After shredding zucchini, pat dry with paper towels. Saute zucchini in oil 2-3 minutes over medium heat. Add garlic to zucchini, and saute for 2 more minutes. Turn heat to low. Add cheese, sour cream, salt and pepper. Stir until cheese has melted. Remove from heat.

Ready to eat!

Drain pasta. You can either add pasta to the zucchini mixture and toss to coat or add pasta to a bowl, and add the zucchini mixture to the top. Whatever you prefer.

Chipotle Beef Chili with Lime Crema

3 lb. ground beef
3 c. onion, chopped

Chili cooking

6 garlic cloves, finely chopped
1 1/2 Tbsp. chili powder
1 Tbsp. cilantro, chopped
2 cans beef broth (or bouillon)
1 c. crushed tomatoes with added puree
1/2 c. stout or dark beer (I used Guinness)
2 Tbsp. minced canned adobo chipotle chilies
1 Tbsp. yellow cornmeal
2 cans black beans, drained and rinsed
Salt and pepper
1 1/2 c. sour cream
2 Tbsp. lime juice
1 Tbsp. lime peel, grated
Corn tortilla chips

Lime Crema

Heat heavy large pot over high heat. Add beef; saute until cooked through, breaking up meat with spoon - about 8 minutes. Transfer to large bowl. Add onions to same pot; saute until tender - about 5 minutes. Add garlic to pot; saute 1 minute. Add chili powder and cilantro. Saute until fragrant - about 2 minutes. Add broth, tomatoes, stout, chilies, and cooked beef. Cover partially; simmer until chili is thick, stirring often, about 1 hour. Gradually stir cornmeal into chili. Stir in beans. Simmer until heated through. Season generously with salt and pepper (I added pepper before it cooked for an hour, and then more after).

Ready to eat!

Whisk sour cream, lime juice, and lime peel in small bowl. Season with salt. Spoon chili into bowls. Spoon lime crema atop chili. Serve with chips.

Crispy Buffalo Chicken Roll-Ups

4 chicken breasts
salt and pepper to taste
1/4 c. Gorgonzola, shredded
1/4 c. Frank's hot sauce
2 Tbsp. mayonnaise
1 c. crushed cornflakes

Flatten chicken breasts to 1/4 inch thickness. Season with salt and pepper; sprinkle with blue cheese. Roll up each from a short side and secure with toothpicks.

In a shallow bowl, combine pepper sauce and mayonnaise. Place cornflakes in a separate shallow bowl. Dip chicken in pepper sauce mixture, then coat with cornflakes. Place seam side down in a greased 11x7 inch baking dish.

Bake, uncovered, at 400 F for 30-35 minutes or until chicken is no longer pink. Discard toothpicks. Next time I may try to add bacon...

Recipe adapted from Taste of Home magazine August/September 2011

Tomato Soup Infusion Grilled Cheese

1 12oz can condensed tomato soup
1 tsp basil

1/2 tsp garlic powder
1/2 tsp sugar
1/4 tsp salt
1 Tbsp heavy cream
2 eggs
8 slices bread
butter, very soft
12 slices bacon, cooked
cheddar

In shallow pan, combine soup, basil, garlic, sugar, salt, cream, and eggs.  Beat until well-combined.

Preheat griddle to 250 F.  Spread butter on griddle.  Dip 1 side of each slice of bread in tomato mixture, letting soak for several seconds.   Lay tomato-side down on griddle.  While tomato is cooking, spread butter on top sides of each slice.

When tomato side is lightly browned, flip half of the slices over.  Lay slices of cheddar and strips of bacon on grilled tomato, sandwich between remaining slices of bread so that grilled tomato sides face inward.  Allow each side of sandwich time for butter to brown and turn crispy, remove from grill and eat.  Makes 4 sandwiches.

Recipe created by Christopher Lund

Pupusas

Pupusa cooking

* Note: You do need a skillet/griddle that goes to 500 degrees F.

2 c. masaca flour
2 c. water
Dash of salt
Small dish of vegetable oil
Fillings, such as cheese, refried beans, ground or pulled pork, etc.

Mix the flour and the salt together. Add water and mix with your hands until you have a slightly sticky dough. Let sit for 5 minutes.

Pupusas on the skillet

Separate dough into 8 equal sized pieces. Take one piece of dough in your hands and slap it back and forth until it is about the circumference of a baseball. Shape it into a bowl in your hand. Stuff full with filling(s). Close dough tightly around filling, creating an air free ball of dough with filling inside. Rub a little oil onto the palms of your hands and slap the dough back and forth between them, flattening it into a circle about 6 inches across. Filling may pop through here and there, but take care to keep it to a minimum.

Heat skillet to about 500 degrees. Place flattened pupusa dough on ungreased skillet; leave for 4 minutes. Flip and cook the other side another 4 minutes. Serve hot. Recipe makes 8 pupusas.

Ready to eat!

Peach Iced Tea

Syrup:
2 1/2 c. water
2 1/2 c. sugar
5 peaches, peeled, pitted, and quartered


Tea:
7 c. boiling water
5 black tea bags


To make the syrup, heat water and sugar to boiling. Add peaches; cover and simmer for 20 minutes. Remove peaches from water. Chill syrup if saving for later.


To make the tea, steep the tea bags in the boiling water for the desired amount of time. Combine tea and syrup. Chill.


Side note: If you don't want to throw away the peaches after they are done boiling, they do go great over vanilla ice cream. Just sayin'.

Rosemary Lemonade

Syrup:
1 1/2 c. water
1 1/2 c. sugar
3 sprigs fresh rosemary
1 1/2 c. lemon juice

Cold water

To make the syrup, boil the water and the sugar in a large pot; boil for 5 minutes. Turn off the heat; add lemon juice and rosemary. Cover and let it sit for 20 minutes. Remove rosemary, then cool in the fridge overnight.

To make the lemonade, add 1 part syrup to 2 parts cold water to make the lemonade.