Thursday, July 26, 2018

Raspberry White Wine No Churn Ice Cream

I recently participated in our quarterly Freaky Friday Blog Hop.  I love trying new recipes and getting acquainted with other food bloggers. Most of all I love seeing what recipes are chosen from each others blogs.  Madi from Mildly Meandering has a fabulous Raspberry White Wine No Churn Ice Cream on her blog featuring a lovely Chardonnay wine.  When Freaky Friday rolled around, my pal Deanna from Seduction in the Kitchen opted to re-create Madi's recipe with the slightly sweeter taste of Moscato wine.  Both options sounded equally delicious to me and I knew right away it was a recipe I must make.  Fast forward a couple of minutes, and I realized my mother-in-law has a birthday coming up.  What better way to celebrate than with a bowl of homemade ice cream?  Well, ice cream that contains wine is one way to celebrate.  And gifting the ice cream in a gorgeous antique bowl is another.  My mother-in-law loves all things pink, so when I found this pale pink depression glass bowl I grabbed it right away for a gift.  She also enjoys a good glass of white wine and instantly my gift idea was born.  With Deanna's Freaky Friday recipe fresh on my mind, I decided to make the ice cream and deliver it to my mother-in-law in the beautiful bowl.  So it's a Sunday in Oklahoma and you cannot purchase wine because the liquor stores are closed.  Not having any Chardonnay or Moscato on hand, I opted to give the ice cream recipe yet another twist and use Pinot Grigio, as I know that's a wine my mother-in-law truly enjoys.  The flavors of the ice cream turned out fabulous.  It's a rich, sweet creamy texture with just a hint of wine and the sweet-tart flavor of the raspberry swirl is the perfect compliment.  The slightly pink tint of the ice cream and the darling pale pink bowl were ideal together.  If you're in need of a summer time gift for a fun lady in your life, whip up a batch of this amazing ice cream!
Isn't this a pretty ice cream?
Cook the raspberries, sugar and
white wine to create the
raspberry sauce swirl.
Combine the white wine, condensed milk
vanilla and salt to create the ice cream base.

Gently fold in whipped cream.

Find a beautiful antique bowl for gifting (optional)
Freeze several hours or over night
before scooping and serving.

Garnish with fresh raspberries if desired.

Raspberry White Wine No-Churn Ice Cream
From: Mildly Meandering and Seduction in the Kitchen

For the Ice Cream:

1/2 cup white wine (I used Pinot Grigio but Chardonnay or Moscato would be equally delicious!)
2 cups heavy whipping cream
1 can sweetened condensed milk
1/2 teaspoon vanilla
pinch of salt

For the Raspberry Swirl:

1 pint fresh raspberries
2 tablespoons granulated sugar
2 tablespoons white wine

In a large bowl combine white wine, condensed milk, vanilla and salt.  In a large mixing bowl with a hand mixer, or using a stand mixer beat the heavy whipping cream until light a fluffy.  You'll want a consistency similar to whipped cream.  Gently fold the whipped cream into the white wine mixture. 

Meanwhile in a small saucepan over medium heat combine raspberries, sugar and wine.  Bring to a simmer and cook 5-6 minutes until raspberries break down.  Remove from heat and pour mixture through a fine mesh sieve to remove seeds.  Allow to cool 20-30 minutes. 

Pour half of the ice cream mixture into a bread pan.  Top with half of the cooled raspberry sauce.  Repeat layers.  Use a knife to carefully swirl the raspberry sauce throughout the ice cream.  Cover and freezer for at least 6 hours or over night. 

Scoop, serve and enjoy!

Prep Time:  Approximately 35 minutes     Cook Time: 0 needs to chill

Thursday, July 19, 2018

Chili Cheese Dogs

Summer is in full swing.  We just celebrated the 4th of July and you know what that means:  Cook-Outs, Barbecues and Picnics.  Potato Salad, Popsicles and of course: Chili Cheese Dogs.  Hot Dogs are the quintessential backyard food of summer, and there's nothing better than one topped with tasty chili.  It's also time for our Summer Edition of Freaky Friday.  That's where us food bloggers get together and re-create each other's recipes.  It's a secret for everyone, including you!  The most fun is seeing who was assigned your blog and what they chose to make.  It's also a great way for you, the reader to meet some new bloggers and find lots of great new recipe ideas.  This time I was assigned the LeMoine Family Kitchen blog.  Angela is a busy mom of two boys and Jersey girl at heart, with a true passion for cooking!  I love following Angela on social media and I often comment I wish I had half her energy!  With Italian roots, you'll find many traditional Italian recipes on Angela's blog, like Classic Spaghetti & Meatballs or Tortellini Pomodoro.  You'll also find a variety of other cuisines, some healthy choices (which I love!) and some clever twists on old favorites.  I couldn't decide on a recipe because everything, and I mean everything on Angela's blog looks amazing.  We tried and loved the BLT Chicken Salad Stuffed Avocados and the Sheet Pan Kielbasa and Potatoes (sheet pan dinners = easy clean up!) I was really torn about which recipe to blog today, but ultimately I went with Chili Cheese Dogs because they seemed so fun and appropriate for our July theme!
Don't these look wonderful?
The perfect summer meal!
Grilled hot dogs, topped
with a seasoned simmered chili
and shredded Cheddar cheese.
Ideal for your next potluck, picnic,
cook out or tailgate...
Thank you Angela from
LeMoine Family Kitchen
for the great recipe!
Make your next hot dog a
with a big pot of LeMoine Family Kitchen Chili.


from: LeMoine Family Kitchen

1.5 pounds lean ground beef
3 tablespoons finely chopped onion
2-3 tablespoons finely chopped fresh jalapeno
3 tablespoons chili powder
1/2 teaspoon cayenne pepper (optional)
2 teaspoons garlic powder
2 teaspoons oregano
2 teaspoons cumin
2 teaspoon salt
1.5 cups canned crushed tomatoes
1.5 cups water
3 tablespoons olive oil
hot dogs
shredded cheddar cheese

In a medium saucepan over medium low heat, add the olive oil, onion and jalapeno.  Once the onion and jalapeno are softened, go ahead and add the chili powder, cayenne, garlic powder, oregano, cumin and salt.  Cook for one minute.  Add in the canned crushed tomatoes, water and ground beef.  Using a potato masher OR this really cool tool (the handiest little gadget EVER) break up the meat until a fine texture is reached.  Simmer on low 20-30 minutes, stirring occasionally.  Season with salt and pepper to taste if needed.  Grill up your hot dogs, place in the buns, top with some chili and shredded cheddar.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 30 minutes
If you enjoyed this recipe, try some of my previous
Chocolate Covered Snickers Strawberries

Southwestern Coleslaw

Tuesday, July 10, 2018

Tortilla Burger

Since the whole gluten-free mess, I'm constantly on the lookout for gluten-free recipes.  Not just regular recipes substituting gluten-free bread in lieu of regular bread.  More along the lines of a clever alternative.  I can honestly say I can go ahead a live my life without eating gluten-free hamburger buns.  I have yet to find one I really like, so until I master baking my own, I'll stick to wrapping my burger with lettuce or simply eating it with a knife and fork.  Then Mr. DD and I got the brilliant brainstorm for a tortilla burger.  Well it isn't really a burger in the sense that it's placed between two slices of bread.  It's more of an open-face burger stacked on a corn tortilla with lots of good things, including a fried egg on top.  It's a fun switch from a regular burger and definitely tastier than a cardboard bun. Who needs a bun when you can have a freshly made corn tortilla and all the favorite flavors of Mexican food night? 
With a crispy corn tortilla, you'll never miss the bun!
A burger full of Mexican flavor.
Top with a fried egg for a fun twist!


4 corn tortillas fried crisp in a small amount of oil
oil for frying
1 pound lean ground beef
8 ounces of your favorite salsa
1 (16 ounce) can refried beans
1 tablespoon canola oil
4 eggs
lettuce leaves
shredded cheese
additional salsa

In a bowl, combine ground beef and 8 ounces of salsa.  Season with salt and pepper.  Shape beef into 4 equal-sized patties.  In a large skillet over high heat, cook the patties approximately 3-4 minutes per side (or until they reach your desired level of doneness.) Remove from skillet and keep warm.  Meanwhile, in a small saucepan, heat the refried beans so they are warm and spreadable.  To the skillet add the canola oil and fry the eggs, sunny side up or over easy style (until the yolk is your desired firmness.) Remove eggs from skillet and season with salt.  Keep warm.  To assemble your tortilla burger: place a crisp tortilla on a plate.  Spread with warmed refried beans.  Top with lettuce leaves.  Place a cooked burger patty on top of the lettuce, top with some of your favorite salsa, then add a fried egg.  Sprinkle with shredded cheese.

Prep Time:  Approximately 10 minutes     Cook Time:  Approximately 20 minutes
Related Posts Plugin for WordPress, Blogger...