Blueberry Chocolate Chip Frozen Yogurt

July 30, 2012 by Mackenzie

I’ve made several batches of ice cream this summer with my new Kitchenaid Ice Cream Maker 🙂 And it’s been awesome! Molly Moon’s Ice Cream is my favorite ice creamery in the Seattle area and they came out with a cookbook this year. It’s got some fantastic recipes in it and I have love recreating them! I’m not going to give out the recipes in the book because I want to support this local business and make you buy the book!

However, I tried a frozen yogurt recipe from pinterest last week and it was great! So here it is!

Blueberry Chocolate Chip Frozen Yogurt

Recipe adapted from Simply Recipes

Makes about 1 quart

Ingredients:

3 cups fresh or frozen blueberries (I used fresh)

3 Tbsp lemon juice

3/4 cup to 1 cup sugar (depending on how sweet your blueberries are, and how sweet you want the result to be) – I did 3/4 cups because my blueberries were fresh and sweet!

1/4 teaspoon salt

1/8 teaspoon cinnamon

1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you are use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream – which is what I did)

1/2 cup whole milk

3/4 cup mini chocolate chips

Directions:

1. Place the blueberries, lemon juice, sugar, salt and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat and let cool for 10 minutes.

2. Stir in the yogurt and milk until completely incorporated. Chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

3. Process the blueberry yogurt mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). In the last 5 minutes, add the chocolate chips. Let firm up a bit by freezing it for several hours.

Corn, Zucchini, Green Chilies and Lime Salad

July 25, 2012 by Mackenzie

A couple of weeks ago, Tom made his delicous chicken tacos (recipe to come at a future date!) and put me in charge of a side dish. I found this recipe via pinterest and it looked good so we went for it!

And boy was it a success! The flavors were a fantastic mix – sweet summer corn, citrus from the lime, and intensity from the garlic and cilantro… It definitely has a kick to it though so beware of how much of the jalapeno you put in 🙂

Corn, Zucchini, Green Chili and Lime Salad

Recipe adapted from gluten-free goddess recipes

Serves 6

Ingredients:

2 tablespoons olive oil

4 smallish zucchini squash, sliced into half moons

3 ears of fresh corn, kernels sliced off

3 ripe plum tomatoes, seeded, diced

1/2 cup roasted mild green chile, chopped

4 oz. chopped jalapenos

4-5 cloves fresh peeled garlic, chopped

Sea salt, to taste

Lemon pepper, to taste

2-3 good pinches of ground cumin

A drizzle of raw agave sweetener

Juice from 1 fresh large lime (more juice or water, if needed)

3 tablespoons chopped fresh cilantro

Lime wedges for serving

Directions:

Prepare all ingredients (chop, slice, etc). Do it now, because it all comes together fast and you need to be ready!
Heat the olive oil in a large skillet and saute the squash for three to four minutes, until it starts to turn a bit golden. Add the corn, tomatoes, green chile, jalapenos, garlic, sea salt, lemon pepper, cumin, a drizzle of raw agave, and lime juice; stir to combine.
Cover and cook for about 15 minutes, until the veggies are tender-crisp. Add more liquid if needed. To serve, stir in the fresh cilantro. Top with lime wedges.

Blueberry Buttermilk Scones

July 14, 2012 by Mackenzie

Spence has been requesting these for awhile now and this morning I finally made them! I got the recipe from a friend in high school and have been making them ever since! They are the best scones I have ever had!

Blueberry Buttermilk Scones
Makes 6-8 scones

1 3/4 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
2/3 cup buttermillk
1/3 cup melted butter
blueberries
sugar in bowl

Preheat oven to 400 degrees. Combine flour, sugar, baking powder and baking soda. Stir in buttermilk and butter – just until evenly moistened.

Spray a cooking sheet (I do not recommend using a silicone mat for this recipe). Grab a mound of dough (about 1/3 cup) and press 6-7 berries into the dough – poking some into the very middle and leaving some visible on the outside. Roll in sugar and place on a cooking sheet. Bake for 16-18 minutes or until edges are golden brown.

hint: do not smooth out dough of scone – leave it for a more natural look 🙂

Rotini with Chicken, Roasted Asparagus and Balsamic Butter

June 14, 2012 by Mackenzie

Pasta sounded really good tonight and spence gave me the go-ahead to try this recipe!

This is similar to the Brown Butter Chicken Penne that I made a month or so ago… but with the asparagus and the balsamic…mmmhhmmm! A delicious new twist!

Rotini with Chicken, Roasted Asparagus and Balsamic Butter

(Adapted from Food and Wine)

Serves 4

1 pound asparagus

2 tablespoons olive oil, divided

2 teaspoons salt

1/2 teaspoon fresh-ground black pepper

1 pound boneless, skinless chicken breast, cut into pieces

1 tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

1/2 cup plus 2 tablespoons balsamic vinegar

1/2 teaspoon brown sugar

1 pound rotini pasta

1 stick butter, cut into pieces

1/3 cup grated Parmesan cheese, plus more for serving

1. Heat oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with 1 tablespoon of olive oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

2. Meanwhile, heat a large skillet over medium-high heat and add the remaining tablespoon of olive oil. Pat chicken dry with a paper towel, then toss with salt, pepper and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes. Remove and set aside in a bowl.

3. While the asparagus and chicken are cooking, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. This will take 10 minutes or so and you can start the water boiling for the pasta at this time. When there is about 3 tablespoons of vinegar left, stir in the brown sugar and the remaining 1/4 teaspoon of pepper. Remove from the heat.

4. Cook the rotini in a large pot of boiling, salted water until just done – according to the package. Drain the pasta and toss with the butter, vinegar, Parmesan, asparagus, chicken and the remaining 1 3/4 teaspoon salt. Serve with additional Parmesan.

Oh My Gosh “Rolls”

June 8, 2012 by Mackenzie

You can’t really call them rolls. But by calling them rolls, I forget about all the sugar that I am putting in my body. But I really don’t care. BECAUSE THIS IS AMAZING.

Spencer has been bugging me to make these for weeks. He saw them on my pinterest and of all 300+ desserts on there – this is the one he kept requesting. I finally gave in and made them tonight. OH MY GOSH. CRESCENT ROLLS. MARSHMALLOWS. CINNAMON SUGAR. BUTTER. HEAVEN.

Okay so now that I have thoroughly convinced you to try this… here’s how to do it.

Oh My Gosh “Rolls”
(Recipe from Eat At Allie’s – she calls them resurrection rolls and tells her kids the Easter story – cute!)

1 can of crescent rolls
melted butter
cinnamon sugar
8 large marshmallows

Lay wax paper on a baking sheet. Preheat oven to 350 degrees. Lay out crescent rolls. Dip a marshmallow in the butter than roll it in the cinnamon sugar. Roll it up in the crescent roll and make sure to pinch the edges snug. Bake for 10-12 minutes and enjoy!

Chicken Enchiladas with Green Sauce

June 6, 2012 by Mackenzie

These enchiladas were incredible. I’ve made a lot of different enchilada recipes over the years, but this one is my all-time favorite!

Chicken Enchiladas with Green Sauce
(Recipe from Mexican Cooking Made Easy)

Chicken:
1 Rotisserie Chicken
1/2 cup chopped onions
1 Tbsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 c. tomato sauce
1 cup light sour cream
1 Tbsp. chopped onions
1/2 cup “southwestern mix” shredded cheddar and jack cheese

Shred the chicken while it is still warm. Place into a bowl and set aside, discard unused parts of chicken. Heat 2 Tablespoons of oil in a skillet over medium heat. Add onions, saute until soft. Add chili powder, ground cumin, salt and tomato sauce. Add chicken and mix well. Turn heat to low and let simmer for 5 minutes.

Transfer to a large bowl and add sour cream, onions, and cheese. Mix well and set aside.

Green Sauce:
2 lbs husked tomatillos – I just used canned. (I used one 1lb 12 oz can plus 3 more tomatillos from a smaller can)
4 green chilies – again I just used canned chilis, but whole chilies not the diced chilies.
1 cup chopped onions
1/2 cup chopped cilantro
1/2 tsp. salt
2 Tbsp. oil

Cut out stem from each of the tomatillos and discard. Put the destemed tomatillos, chilies, onions, cilantro, salt, and oil in food processor and mix until smooth.

Assembly:

6 flour tortillas, 8 in.
1/2 cup “southwestern mix” shredded cheddar and jack cheese
1/4 cup sliced olives

Preheat oven to 350 degrees. Warm tortillas on skillet or wrap in foil and heat in oven until soft. Spread 1/2 cup green sauce on a 9×13 and warm remaining sauce in 10 inch skillet. Dip tortillas in warm sauce, remove immediately, and place in 9×13.

Spread 1/2 cup chicken filling down center of each tortilla. Wrap tortilla around filling and tuck, seam side down, in 9×13. Repeat with all six tortillas. Cover with remaining sauce and 1/2 cup cheese, top with olives. Bake for 15 minutes or until heated through.

Serve with rice, beans, sour cream and salsa.

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