Sunday, July 31, 2011

Fresh Raspberry & Blueberry Ice Cream

If you ask my favorite ice cream flavor, I would say "Mom's homemade vanilla." Yup, I know, it sounds really boring, but I love my mom's homemade vanilla ice cream. So why am I blogging about berry-filled ice cream? Because it combines my mom's basic vanilla with my two favorite berries.

And it turned out better than I imagined.

5 eggs, separated
2 C whipping cream, whipped
2-1/4+ C sugar
dash of salt
1 can evaporated milk (12-13 oz)
2 tsp vanilla
2 C raspberries
1 C blueberries

Whip cream until stiff.

Separate eggs.

Beat egg white until stiff.

Add sugar gradually and continue beating until stiff.

Beat yolks.

Add salt, vanilla, and milk. Combine whipped cream and egg whites.

Fold into yolk mixture.

Puree berries.

Pour mixture and berries into ice cream freezer.

Add milk to mark on can (usually 2-1/2" from top). Freeze as directed.

When done freezing, put in freezer safe container to cure for at least one hour.

We tried some after it had been setting for 15 minutes. Tasted great, but didn't have the right consistency. See.

It was much better an hour later.

Sunday, July 17, 2011

Lebanese Chicken and Potatoes

I found this wonderful recipe on line at It was very easy to put together, it smells fabulous as it's cooking, and it tastes amazing.

8 pieces of chicken
8 medium potatoes, peeled and quartered
Salt and ground white pepper to taste
4 cloves garlic, crushed
1/2 C extra virgin olive oil
1 C fresh lemon juice

One Crazy Girl's Notes:
Okay, I halved the recipe except for the garlic. We love us some crazy amounts of garlic in this crazy kitchen.

Preheat oven to 425 degrees F. Place chicken and potatoes in a large backing dish. Season generously with salt and white pepper.

As you can see from the picture, I didn't have white pepper, so I used freshly ground black pepper.

In a bowl, stir together garlic, olive oil, and lemon juice.

Pour over chicken and potatoes

Cover with foil or lid (if using a covered roaster). Bake for 30 minutes. Remove foil or lid. Increase heat to 475 degrees F and cook until chicken and potatoes are golden (about 30 minutes).

I served it with a mixed salad and fresh sugar snap peas from our garden. Delicious!

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