Advertisements
Tag Archives: summer food

Homemade Mint Chocolate Chip Ice Cream

12 Jul mint chip ice cream

For whatever reason, I didn’t care for chocolate as a kid.  My mom would buy chocolate bars that would remain untouched by me.  As an adult, I could quite possible live on aforementioned food.  I can also survive on ice cream.  In fact, I eat at least one teeny tiny bowl of ice cream almost every day, to ensure I continue to survive.

So, I heard it’s ice cream week.  In honor of this very important week, I made my family’s favorite flavor:  Mint Chocolate Chip Ice Cream.

mint chip ice cream

Mint chip ice cream, aka “peppermint bon bon”

Ooooh, gooood.  Did you know mint chip ice cream is referred to as peppermint bon bon in the Midwest?  I did not know.  Until I stepped up to the window at an ice cream shop a year or two ago and asked to “see what the bon bon flavor looks like.”  Oh.  Isn’t that the same as mint chip?  Why didn’t they write that on the chalkboard menu?

mint chip ice cream

creamy ice cream, lots of chocolaty bits, and cool peppermint

When Hubby finally was able to sample (after the kids swooped in front of him to grab their minty bowls), he didn’t speak.  Bite, swallow, bite.  Yes, he affirms:  His favorite frozen treat is just as good home-made as the ones he would stand in line to buy.  Maybe even a tad better, because you can amp up the mint factor and chocolate bits as you wish.

mint chip ice cream

Grab your spoon and go!

Just try, try to give the ice cream time to firm up in the freezer for a few hours before digging in.  Of course, some of us don’t mind taking a few test bites of slightly melty ice cream.

RECIPE (approx 1.5 quarts)

INGREDIENTS
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1.5-2 tsp pure peppermint extract, or to taste
4 oz semi-sweet chocolate bar, chopped into tiny pieces
Special Equipment:  Ice cream maker

DIRECTIONS
In bowl, use whisk to combine milk and sugar until dissolved.  Stir in heavy cream and peppermint.  Turn ice cream maker on and pour mixture in for about 25 min.  During the last 5 minutes of churning, slowly put in chopped chocolate.  Put ice cream in airtight container for a few hours before enjoying, if you can wait that long.

Source:  Chew Out Loud

Advertisements

Fish Tacos San Diego Style

10 Jul Fish Tacos

Warm summer days have a way of invoking cravings for cool, simply good, and light fare.  Enter fish tacos.  Cool, simply good, and light?  Check, check, and check.   Back in So. Cal., we would often visit hole-in-the-wall eateries that offered fabulous fish tacos.  For some reason, we’ve yet to discover such fish tacos here MN, but if you know of a great little establishment in the Twin Cities, I’d love to hear from you!

Fish Tacos

Fish Tacos: Tender white fish in crispy batter, fresh veggies, creamy dill sauce

Dreaming about fish tacos causes both hubby and I to grow hungry for them.  But since I don’t know of any good places around here to buy them at, I started cooking them up.  Lucky for me, these little guys are easy to pull off.  And they really, really hit the spot!

Fish Tacos

Fish Tacos: How many can you eat?

I won’t say how many of these I eat at one sitting, but I will say Hubby eats more than I do, and my boys get lots of good fish (omega 3’s!) this way.

Fish Tacos

Fish Tacos:  Wrap, roll,  and eat ’em up!

The crispy, breaded white fish blends perfectly with creamy dill sauce.  Fresh veggies and lime give it that light, summery taste sensation.  Homemade tortillas are of course the best, but store bought ones can easily be heated up between damp towels for a chewy and soft texture.

The breaded fish is the only part that needs a bit of work, but it is worth it.  Leftover fish can easily be heated up in the toaster oven the next day for more tacos or even fish burritos (more on that to come).

RECIPE (8)

INGREDIENTS:
Beer Battered Fish
Homemade tortillas or 1 package tortillas (corn or flour are both good)
1/2 head romaine lettuce, shredded
2 vine-ripened tomatoes, diced
cilantro for garnish

For the sauce:
1/2 cup plain yogurt
1/2 cup mayonnaise
Juice of 1 lime
1 tsp ground cumin
2-3 sprigs fresh dill
1 tsp cayenne
optional salt and pepper to taste

DIRECTIONS:
Make creamy dill sauce:  Mix together yogurt and mayo.  Stir in lime juice.  Stir in cumin, dill, and cayenne.  If desired, add dash of salt and black pepper to taste.  Set sauce in fridge.

Follow directions for Beer Battered Fish.

Warm up tortillas to soften.  Assemble fish tacos while fish is crispy and hot, and enjoy!