First comes my Nana Tree. I call it that because my grandmother, Nana, made every ornament on it plus the tree skirt. I can't even imagine how many hours she put into this tree and I love getting it out every year.
Mexican Style Twice Baked Potatoes
I've already shared my love of the old school twice baked potato. Today I wanted to jazz it up a bit, so I decided to try a Mexican version. I added chorizo, cilantro, and pepper jack cheese and voila! A spicy twice baked potato is born. It's a slightly spicy version of the original that we really like. here's what you'll need:
- 8 russet potatoes
- 1/2 and 1/2 (at least 1/4 C, maybe more)
- 1 stick butter
- 4 oz cream cheese
- cooked chorizo (1/4 to 1/2 cup)
- chopped fresh cilantro
- pepper jack cheese
Follow the directions for twice baked potatoes. After you've added the 1/2 and 1/2 and gotten creamy potatoes, stir in about 1/2 cup of cooked chorizo and stir to combine.
Stir in a tablespoon or so of cilantro.
Add the filling to the potato skins.
Top with pepper jack cheese and bake until hot and yummy.
Once again I forgot to take a picture of the finished product. This is the only sad potato left, but I think you can still get the idea.
Enjoy!
Lynn
Vanilla Ice Cream
I'm on the quest to find a really good vanilla ice cream recipe and I'm pretty sure this is the winner! It's not too sweet because I've incorporated a little buttermilk. The vanilla flavor is rich and deep because I used the whole bean and seeds instead of vanilla extract. It's made with egg yolks so it's got that velvety texture that I think is necessary. It also makes just the right amount for my ice cream maker. This basic recipe can be used as a base for all kinds of flavors too. I used it for my strawberry balsamic ice cream and it was delicious. Try adding in chocolate chips or dulce de leche or any interesting flavor combination you can dream up. Here's what you'll need:
- 1 C whole milk
- 1 2/3 C heavy cream
- 1/3 C buttermilk
- 1/2 C sugar
- 4 egg yolks
- 1/4 tsp fine sea salt
- 1 large vanilla bean, split and seeds scraped out
In a sauce pan, mix the sugar, milk, heavy cream, buttermilk, and salt. Add the vanilla bean and it’s seeds and heat, stirring occasionally, until sugar is dissolved and mixture just starts to steam.
In a separate bowl, whisk the egg yolks until they are well combined. Temper the eggs by slowly adding a small amount of the warm milk mixture to the egg yolks, stirring to incorporate and bringing the egg yolks up to the temperature of the milk mixture. Once the egg/milk mixture is warm, slowly add it to the milk mixture. Heat this custard mixture over medium heat, stirring constantly, until the mixture coats the back of a spoon (about 185 degrees). Do not let the mixture boil.
Strain the mixture into a bowl and put the bowl into an ice bath to cool. Cover the custard with plastic wrap, letting the wrap lay on top of the custard so that a skin doesn’t form. Refrigerate at least 4 hours or overnight.
When ready, freeze according to the directions with your ice cream machine.
Who forgets to take a picture of the final product? Well, I do apparently... By the time I remembered, there wasn't any left. Give it a try.
Enjoy!
Lynn
Lynn’s Vanilla Ice Cream
- 1 C whole milk
- 1 2/3 C heavy cream
- 1/3 C buttermilk
- 1/2 C sugar
- 4 egg yolks
- 1/4 tsp fine sea salt
- 1 large vanilla bean, split and seeds scraped out
In a sauce pan, mix the sugar, milk, heavy cream, buttermilk, and salt. Add the vanilla bean and it’s seeds and heat, stirring occasionally, until sugar is dissolved and mixture just starts to steam.
In a separate bowl, whisk the egg yolks until they are well combined. Temper the eggs by slowly adding a small amount of the warm milk mixture to the egg yolks, stirring to incorporate and bringing the egg yolks up to the temperature of the milk mixture. Once the egg/milk mixture is warm, slowly add it to the milk mixture. Heat this custard mixture over medium heat, stirring constantly, until the mixture coats the back of a spoon (about 185 degrees). Do not let the mixture boil.
Strain the mixture into a bowl and put the bowl into an ice bath to cool. Cover the custard with plastic wrap, letting the wrap lay on top of the custard so that a skin doesn’t form. Refrigerate at least 4 hours or overnight.
Freeze according to manufacturers directions.
