Salted Caramel Ice Cream
What can you say about ice cream that hasn’t already been said………Salted Caramel Ice Cream!
Ice cream always conjures up memories of childhood. We all had that place in our hometown where everyone went for ice cream cones or sundaes. It was a huge treat!
As adults though, we sometimes crave something more than chocolate or vanilla. Tim and I happen to love salted caramel. It started with Haagen Dazs gelato. The Salted Caramel flavor is to die for………my mission to recreate………. Salted Caramel Ice Cream is very close! It is not for those who are watching their weight, cholesterol, or fat intake, but if you want a sweet and salty ice cream treat this is right up your alley.
It is super easy to make, with just a few ingredients………one of which is Kraft Caramel Bits……..little caramel bits, that you do not have to unwrap or cut up……best idea ever Kraft!!!!
I made this using an ice cream maker………do yourself a favor and get one! They are very reasonably priced and you can make fresh ice cream, gelato, sorbet, or frozen yogurt anytime you want, in any flavor you want. Even if you only use it a few times a year it is well worth it.
So, get to your favorite store, buy an ice cream maker and make our Salted Caramel Ice Cream!
- 3/4 cup caramel bits
- 3/4 teaspoon salt
- 2 cups whipping cream
- 1 cup whole milk
- 1- 13oz. can dulce de leche
- 1 1/2 teaspoons vanilla
- Stir 1 cup of milk and 2 cups of cream together in a medium bowl.
- Soften the dulce de leche in the microwave and whisk it into the milk/cream mixture until well blended. Chill the mixture in the refrigerator for several hours.
- Once mixture is chilled, stir in the vanilla and a pinch of salt, using an ice cream machine according to manufactures directions pour mixture into machine.
- After ice cream is frozen but still soft, fold in the caramel bits.
- Place in a sealed container and freezer until ice cream reaches desired consistency.
Green Bean Goat Cheese Salad
Oh, what to do with a beautiful bunch of green beans………
Green Bean Goat Cheese Salad!
My green beans this year were the most beautiful I have ever grown. I’m pleased, because the weather has been less than perfect for gardening. Beans usually like it warm and it really hasn’t gotten the normal summer warmth.
I usually make green beans in the as Tim would say “Northern” eaten style…..you know, fry up some bacon, add onion, beans, and water, then cook. I love this way, but it’s not very inventive for a food blog. So, I strived for something a little more creative.
Being a huge fan of goat cheese, I remember having it in a green bean dish, but is was a warm dish…………. why wouldn’t it work with a cold one………thank goodness it did. Now, every salad needs a crunchy element, I happen to love walnuts, but you can substitute what every kind of nut you prefer. But please,in the name of all that’s holy…….toast any nuts you are going to use in a salad. It enhances the flavor soooo much!
For a dressing, I used a basic dijon dressing with fresh tarragon ……..from my massive tarragon bush……..the thing is crazy big! Even if I used a cup everyday I would never use it all…….
This dish is super, super, simple. You can make it in advance, and assemble it right before you eat, making the perfect choice for a take-along dish. Serve Green Bean Goat Cheese Salad with grilled_______( fill in the blank) what ever you like for a perfect summer side dish!
- 1 pound of fresh green beans, trimmed
- 2 ounces of goat cheese
- 1/4 cup walnut, toasted
- For Dressing:
- 3 teaspoons Dijon mustard
- 8 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh tarragon, minced
- Salt and Pepper to taste
- Steam or boil them for about 5 minutes until they are tender crisp. Drain and place in ice water to stop the cooking process. Drain beans from ice bath and set aside.
- Mix all dressing ingredients and whisk until totally blended.
- Place green beans in a serving bowl, crumble on goat cheese, and sprinkle with walnut. Dress before serving.
Keywords: green beans, goat cheese, walnuts, tarragon, side dish
Monterey Seafood Pasta
Seafood and pasta……..a match made in heaven. There is something about seafood, that when combined with pasta and something creamy, turns those ingredients into the yummiest thing ever!
I was going through some of my old recipes……….I have tons of them……. I have been collecting them since I was in High School. Home-Ec classes were my favorite. So, along with Home-ec and influences from my Grandmother, I have always loved to cook ……..it’s my way of showing love to friends, but mostly to family.
Tim’s twin brother Tom is here from the Philippines, and we wanted to stay in and have a nice dinner (we wanted to show Tom a little love) and watch our new TV……….48″ Sony with a new sound bar. So, while going through those old recipes, I found a seafood pasta dish called “Monterey Seafood Pasta”. I have no idea where I got the original recipe. After a bit of rewriting, I made it last night and the result was wonderful………creamy, a little bit spicy, with mushrooms and tomato, and of course the star of the show, the seafood. We added a loaf of crusty whole grain Italian bread and both Tim and Tom said it was a tasty pasta dish. Tim looked at me while eating and said “complements to the Chef”. If I can please my spice loving husband, it is a success!
We never made it to the TV portion of the evening ………well, Tom did, we got him hooked on one of our favorite TV shows “Blacklist”……..but Tim and I were pooped, so off to bed we went! Can’t wait to watch our favorite show on the big screen……..maybe with a bowl of Monterey Seafood Pasta ……….:)
- 5 tablespoons butter, divided
- 2 tablespoons flour
- 2 cups milk
- 1 pound shrimp, peeled and deveined
- 1 pound scallops, cut in half if large
- Salt and pepper to taste
- 3 cups sliced mushrooms
- 2 tablespoons minced garlic
- 1 cup white wine
- 1 tablespoon brandy
- 3 cups diced tomatoes
- 1 teaspoon sriracha sauce
- 1/4 cup heavy cream
- 1 pound pasta
- Chopped fresh parsley and grated Parmesan cheese for garnish.
- Melt 2 tablespoons butter in a large saucepan. Add 2 tablespoons flour, stirring 1 minute, whisk in 2 cups milk and bring to a boil, stirring constantly until thickened.
- Meanwhile melt 3 tablespoons of butter in a large skillet over medium high heat, add shrimp and scallop, season with salt and pepper and cook for 3 minutes. Transfer to a bowl.
- Add garlic and mushrooms to same skillet and cook over medium heat for about 4 minutes. Add to bowl with shrimp and scallops. Increase heat to high and add white wine and brandy and cook for 2 minutes. Add milk mixture, tomatoes, sriracha sauce, and heavy cream to skillet. Bring to a boil. Return shrimp and scallops to skillet and heat through. Pour over pasta. Sprinkle with parsley and parmesan cheese. Serve immediately.
Keywords: pasta, shrimp, scallops, mushrooms, parmesan cheese,