My oh My! It's Paleo Ice Cream

My oh my, it is paleo ice cream! Growing up, 8:15 pm was ice cream time with my dad. I enjoyed that time and it was the perfect way to finish off the day. Seeing as I was 8 years old playing 4 sports a day, I could eat all the ice cream I wanted! 

However now I am in my thirties with more health concerns than an 8 year old, ice cream EVERY night is a no go. And to top it all off, I partake in a Whole30/Paleo diet. However, all of this does not stop that occasional craving around 8:15.

This is when my search for a reasonable Paleo ice cream recipe began. I wanted it simple as this wasn't for a special occasion, it was just to help a craving. I didn't want to spend hours on my feet for something that was suppose to be a relaxing, fun dessert at the end of the night. 

That is when I found this amazing recipe!

Ingredients: 

• 
• 1 14oz can of coconut milk (or cream, however the coconut taste will be much more pronounced)
• 1/4 cup of almond or cashew butter, see recipe here
• 1/4 cup of honey or pure maple syrup
• 1 tsp of vanilla
• 1/4 tsp of salt

Add all the ingredients to the blender and mix until combined, approximately 30 seconds. Sometimes I make a little coconut or almond butter before if I am out, then add the remaining ingredients and combine. 

While the ice cream maker is running, pour the liquid in. Allow the ice cream to churn for 20-25 minutes, then add to an air tight container and place in the freezer for an hour, at least. Once the mixture is completely frozen you can serve! 

Berry Season! How to Wash and Store

Nothing makes me happier than when the first berry starts to change color! A magical aroma fills the air and assures me that sunshine days are ahead. It is my favorite thing to pick the first berry of the season with the sun on back!

However when I bring them inside, I can see they are typically covered with dirt. I can't put my head in the sand and tell myself they were cleaned in processing and at the store. I know where these berries are from; the gross dirt from my yard. 

But that isn't going to stop me from enjoying the kick off to summer and from making amazing bakes with my homegrown berries. I have been able to find a way that fully cleans the berries and helps them last longer in the fridge. You've spent all that time taking care of the berry bushes in your yard, you are not going to let these precious gems go to waste! 

Here are the steps to take to help you enjoy them to the fullest: 

1. Fill a large bowl with 4 cups of water and a 1/2 cup of white distilled vinegar Add the berries and slow mix them around with your hand, removing the dirt and excess "stuff." There is a science behind why we use vinegar, and if you really, really want to know check out this article. Let the berries soak for at least 5 minutes. 

2. Using a colander, remove the berries from the water and rinse. Make sure to rinse well to remove any excess vinegar so you can't taste it. 

3. For the softer berries, place them out on a towel, but if they are sturdier like blueberries or strawberries you can use a salad spinner to dry. 

4. Then line an air-tight container with paper towels and add the berries. I leave one corner up to stop condensation from collecting and causing mold.

Fabulous Make Ahead Dinner Rolls

I'm a huge fan of the freezer. Anything I can do ahead of time and just pull out of the freezer is my go to. It's such an under-utilized tool in the kitchen, and ends up just being a storage space for most. I like to clean mine out and fill it with recipes like this.

Why I like this recipe: 

• It can be made a month ahead of time! I make these in the beginning of November and then pull them out 3 hours before Thanksgiving dinner. 
• The rolls turn out perfect every, single time! Some bread recipes can be fussy and not rise one time and then be a showstopper another. This one provides me with consistent results. 
• These rolls can be served with any type of meal: Thanksgiving, southern style, pasta, chicken etc. Very versatile in how many meals they can complement!

Ingredients:

• 3 Tbsp unsalted butter, plus more for greasing
• 1 1/2 cup milk (whole or half and half)
• 1/3 cup honey
• 4 Tbsp shortening (can use butter if you don't have)
• 5 - 5 1/2 cups of all-purpose flour
• 1 Tbsp yeast
• 2 tsp salt
• 1 egg, plus 1 egg beaten with 1 Tbsp water

To begin, place the oven rack in the middle and preheat the oven to 200 degrees. Once preheated, turn the oven off and try to minimize the amount of times you open the oven door. Using butter, grease a large bowl and a 9x13 pan lined with foil. 

Place milk, honey, butter, and shortening in a microwave proof bowl, and heat for 1 - 1 1/2 minutes, until the mixture reaches approximately 110 degrees. Do not overheat the milk as that will prevent the rolls from rising. Whisk together until all the butter and shortening is melted. 

In a mixer with a dough hook, add 4 1/2 cups of flour, salt, and yeast (make sure the salt and yeast are on separate sides of the bowl, like the picture below). Turn the mixer on low, and slowly add the milk mixture until combined, approximately 1 min. Increase the speed to medium and add the egg, allowing the dough to come together until it's smooth, about 2 minutes. Add another 1/2 cup of flour and mix for 6-7 minutes on medium. The dough should be smooth and have a shine; if it's sticky or wet, add up to 1/2 cup of flour more. 

On an un-floured surface, knead the dough by hand (1 -2 minutes). Once it's together in a ball and smooth, place in the greased bowl, cover with plastic wrap, and place in the oven. The dough will prove for 50 - 60 minutes, and should double in size. 

Once done proving, place the dough on a floured surface. Punch the dough down, and place on a scale. Divide the weight of the dough by 15, and you will have the weight of one roll. Measure each piece and roll into a ball, making sure the top is nice and smooth. Place each roll into the foil lined pan (the rolls should be lightly touching each other) and cover with plastic wrap. Place the pan in the oven, and allow the rolls to double in size (50 - 60 minutes). 

Once the rolls are done proving, take them out of the oven and preheat to 375 degrees. Take off the plastic wrap, and brush the egg mixture on top of each roll. Make sure to get the egg wash on the sides of the rolls that are visible at the top. Once the oven is ready, bake the rolls for 25 - 30 minutes until the tops are golden brown and the bottoms are cooked. I take the rolls out of the pan and gently pull down the foil to confirm the bottoms are cooked fully. 

Once the rolls are done, allow them to cool with the foil lining for 1 hour. After an hour, remove the foil and let the rolls cool for 2 hours. Once they are fully cool, they rolls should be wrapped in plastic wrap, then foil, before placing in the freezer. They can be kept in the freezer up to a month. 

The day of "roll consumption," take them out of the freezer and allow to thaw for 2 hours. Remove the plastic wrap and re-wrap them in the foil. Warm the rolls at 375 degrees for 30 minutes and serve warm.

Grandma's Icebox Lemon Pie

This cake is a staple in my house, and is a must for any summer birthday, party, baby shower... (the list goes on and on). It is simple to make and can be done a day ahead to save on precious time!

Why I like this recipe: 

• You can make this recipe the day ahead of the event you plan on serving the pie. Even better, the pie gets better with time. The flavors even out and have time to shine!
• This recipe may seem long; however, the actual prep time is minimal. Much of the time is when the pie or crust is cooling. You can slip away to do other important things while the pie does all the work in the fridge!
• No decorating is needing to make this look fantastic. Simply spreading the whip cream over the pie is the finishing touch, and takes little skill.
• This recipe was been perfected over generations, and tastes deliciously rich and fresh!

Ingredients: 

• 9 graham crackers
• 3 Tbsp sugar
• 5 Tbsp butter, melted
• 2 cans (14 oz) sweetened condensed milk 
• 3 egg yolks
• 3/4 cup and 2 Tbsp of lemon juice
• 1 cup heavy cream
• 1/2 tsp vanilla 

Preheat the oven to 325 degrees with the rack positioned in the middle. 

Blend the graham crackers and sugar into the food processor for approximately 30 seconds. Add the butter and process for 8 pulses, until the butter is fully combined with the crumbs. Put the mixture in a 9 inch pie pan, and press down on the bottom and sides. (I have found hands work best for this step) Bake until slightly brown and fragrant, approximately 15 minutes. Allow the crust to cool for 30 minutes. 

Increase the oven temperature to 375 degrees. Place 3 tablespoons of condensed milk and the vanilla extract in a small container and set aside. Whisk the remaining condensed milk and eggs, until it has a smooth texture, about 1 minute. Slowly add the lemon juice to the mixture, and once fully combined, pour over the cooled crust. Bake for 15 minutes. When the edges are set, but the rest is slightly wobbly, take out of the oven and allow to cool for 1 hour. 

Then add the pie to the refrigerator for at least 4 hours and up to 24 hours. Right before you are ready to serve take the cream and the condensed milk and vanilla you added to a container into a mixer, and whisk for 2 minutes over high. Once it is whipped cream, spread over the pie, and eat!

Paleo - No Really - Paleo Chocolate Chip Cookies

My husband and I occasionally will go on a Paleo kick, and we really do enjoy the positives of the diet. However, sometimes I just want a damn cookie! This would mean either breaking the diet, (which is a slippery slope once you've re-taste the wonders of gluten) or eating fruit miserably, trying to pretend it is the same thing. Now we have discovered this recipe, and my time for complaining is no more! 

Why I like this recipe:

• A "Paleo-lite" house could have all the ingredients for this recipe. The first time I made it, I didn't need to run to the grocery store and buy some obscure ingredient. Almond and coconut flour are the special ingredients, and I typically have them handy. 
• In addition to the ingredients being readily available, they are pretty minimal. Making the prep time complete in a few easy steps. 
• Measuring out the almond and coconut flour is really for the best results, but it also eliminates measuring cups to wash. Seems like a small detail, but you tell that to the person in charge of dishes! 
• Now I'm not going to say that these are just like the real thing. The website says realistic, and I plan to stick to it. However, they are pretty darn close! 
• This recipe has make ahead options in addition to being Paleo! See below for the make ahead options. 

Ingredients: 

• 2 cups (200 grams) almond flour
• 2 Tbsp (14 grams) coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt, preferably sea salt
• 1 Tbsp vanilla
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 3/4 cup pure chocolate chips

Take the almond flour, coconut flour, baking soda, and salt and mix until completely combined. In a small bowl mix together the vanilla, oil, and syrup, then slowly add to the dry ingredients while your mixer is on low (or by hand). Add the chocolate chips, cover, and put the dough in the fridge for at least 30 minutes. 

Right before you are ready to bake the cookies, preheat the oven to 350 degrees. Level a tablespoon with dough, and make into a 1 inch ball. Place on a baking sheet with parchment paper, about 2 inches apart. Bake for 10 minutes, rotating sheets halfway. Allow the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Make Ahead: 

• You can make the dough ahead of time and put it in the fridge for up to 24 hours. That way right before you have guest coming over, you can pop them in the oven, and serve warm cookies while your house smells amazing!
• Baked cookies can be stored in an airtight container for a week, or frozen for up to a month. 

Fast and Easy Grilled Chicken Wings

I don't know what it is, I absolutely love wings. I know it isn't very culinary or fancy; however, they just make me so happy. Normally I would have to go out to a pub to get some good wings, but I would leave with a heavy bar tab and not feeling like it was worth the money! Here is my remedy to this situation, and to make it even better, it is fast and easy!

Why I love this recipe:

• This seems like a silly reason, but I only use two measuring spoons for the whole recipe. Aka...less dishes, less thought: just through in a teaspoon or a half teaspoon of that in there!
• The grill keeps the heat out of the house on hot summer days. 
• I also claim I do not know how to work the grill, so my husband does all the cooking. Shhh....don't tell him I really do! 
• These wings aren't heavy, and the recipe is actually pretty healthy! It doesn't leave you feeling like you will have to run miles to work off what you just ate.
• They come out so crispy, it is just like they were fried! This way you don't have the oil, and potential fire hazard of frying yourself!
• You can double, triple, or quadruple this recipe and make it for a crowd! Looks like a lot of work, but it really isn't! If you have an event, it is a cheap way to provide amazing food!

Ingredients:

• ½ cup salt
• 2 quarts of water
• 2 pounds chicken wings or drumsticks
• 1 ½ teaspoons cornstarch
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano
• ½ teaspoon sugar
• 1/4 teaspoon cayenne, optional

Mix the water and salt in a large bowl and then place the chicken in the water. Cover and let the chicken brine in the refrigerator for approximately 30 minutes. 

While the chicken is in the fridge, mix all the remaining seasons together in a small bowl. Don't be alarmed that the seasons all together look "pale." They brighten up once you put them on the chicken. 

Heat your grill accordingly (gas: heat for 15 min on high), then turn down to medium-low. Place the wings skin side up, and cook for 10-12 minutes. Flip the chicken, and let the skin crisp up for 10 minutes more of cooking. Once removed from the gill, cover with foil and let rest for 5 minutes. 

The Classic Make-Ahead Minestrone Soup

I love soup, it is suppose to be an easy, healthy meal. However at times I look up recipes and realize there are more steps than dumping the ingredients into a pot and heating it up. That leaves me with the option of store brand soup which typically are tasteless and minimal. So I set out to find a wonderful soup that will fit into my busy schedule and fill me up!

Why I like this recipe:

• It is in the title! Make-ahead: I do love a make-ahead meal recipe! This is frozen and you just have to pull it out of the freeze, thaw, and warm up for delicious homemade soup! 
• Since I freeze this and it is make ahead, it is perfect if I am preparing an Italian themed dinner with guests. All the stress of hosting is so much easier if you have things made ahead of time to eliminate the things to do day off. 
• This sounds like a silly reason to like a recipe, but once I'm done chopping, I put the ingredients immediately into the pot. No setting aside and adding at different times! Saves on dishes and having to think about where you put those pesky little carrots. 
• The Parmesan cheese rind really brings out a wonderful texture and flavor to the soup! 

Ingredients:

• 1 leeks, sliced thinly
• 2 medium carrots, peeled and diced
• 2 small onions, diced
• 4 celery ribs, diced
• 1 russet potato, peeled and diced
• 1 zucchini, diced
• 28 oz whole tomatoes, drained (reserve sauce), roughly chopped
• 8 cups of water
• Parmesan cheese rind
• 1 tsp salt
• 15 oz can of cannellini beans, drained and washed
• 3 cups of spinach
• 1/4 cup basil pesto (or a rosemary, garlic, and olive oil mixture)

Add the diced vegetables, tomatoes, water, cheese rind, and salt to a large pot and bring to a boil. (See picture for the size of each diced vegetable) Once boiling, turn the heat down to medium-low and allow it to simmer for an hour. The vegetables should be tender, but not falling apart. If the mixture looks too think, add some of the reserved tomato sauce for liquid. Allow the mixture to cool and freeze for up to a month (or refrigerate up to 3 days.)

Thaw the soup if frozen, and return to a large pot. Add the beans and spinach and heat until hot, about 5 minutes. Remove from the pot from the heat, discard the cheese rind, and add the basil pesto. Adjust any seasonings to taste, and serve!

Amazing Whole Peruvian Chicken with Yams

The whole dish is amazing, and it is completed with the most delicious marinade. I swear I could drink this whole marinade by itself; however, then there wouldn't be enough for the chicken. It would be a serious problem to not have enough of marinade!

Why I like this recipe:

• All the seasoning is mixed in the blender, which makes it amazing and eliminates any chopping.
• All the vegetables and chicken are made in on pot, so when you pull the chicken out of the oven, everything is ready! 
• You can make the marinade and get the chicken in the fridge the night before or before you head out to work. The chicken will be ready to be cooked when you get home!

Ingredients:

• 1/4 cup mint leaves
• 6 garlic cloves, minced
• 1 Tbsp plus 1 tsp of olive oil
• 1 Tbsp ground cumin
• 1 Tbsp honey
• 2 tsp paprika
• 2 tsp oregano
• 2 tsp grated lime
• 1/4 cup lime juice
• Salt and pepper
• 1 tsp habanero
• 1 whole chicken, approximately 4lbs
• 2 lbs yams, peeled and cut into 1 inch rounds

Process the mint, 1 tablespoon of oil, cumin, honey, paprika, oregano, lime zest and juice, 1 tablespoon pepper, and 1 1/2 teaspoon salt, and habanero in the blender. It should be smooth and creamy looking, approximately 10 - 20 seconds. 

Take the marinade and carefully dress it under the skin. Work around the chicken getting the marinade under the skin. Then place the chicken into a ziplock bag, and add the remaining amount of marinade into the bag over the exterior of the chicken. Place in the refrigerator for 6 -24 hours. 

Once ready to cook, put the oven rack to the lowest position and preheat to 400 degrees. Heat 1 teaspoon of oil into a 12 inch ovensafe skillet and heat over medium until shimmering. Toss the yams with 1/2 teaspoon of salt and arrange flat side down on the skillet. Let the yams cook until well browned on the bottom, approximately 6 - 10 minutes. 

Place the chicken on top of the yams, breast side up and place in the oven. Roast the chicken for an hour and a half, and the chicken should be fully cooked (breast 160 degrees, thighs 175 degrees). Remove from the oven, and let the chicken rest for 15 minutes before carving. 

Easy French Puff Pastry: Gougeres

This recipe is so good, and they seem to disappear quickly! Might consider making this a double batch as they are inhaled almost immediately. It seems like you eat one, and are immediately reaching for another! A good problem to have!

Why I like this recipe:

• This recipe has so many make ahead options; and, I love things I can make ahead! I either make the dough and cover in the fridge before baking. Or if I have enough room in my fridge, I scoop them out onto the baking sheet and cover in the fridge until ready to be baked. Or I bake them completely ahead of time and give them a quick warm up in the oven before eating. So many options makes it a great recipe to fit into a busy schedule. 
• To warm up previously frozen gourges, put in the oven at 300 degrees for 7-10 minutes.
• Ingredients are minimal and commonly found in the pantry, so you can whip them up quickly when having unexpected company (or poor planning on my part). 

Ingredients:

• 2 eggs and 1 egg white
• 1/4 tsp of salt
• 4 Tbsp of butter
• 1/2 cup of water
• 1/8 - 1/4 tsp cayenne
• 1/2 cup of flour
• 1 cup shredded cheese (preferred gruyère cheese)

Preheat the oven to 425 degrees, and line two baking sheets with parchment paper.

In a 1 cup measuring cup, take the eggs and salt and whisk completely together. If you have more than 1/2 of a cup after mixing, remove excess. Having too much egg will make your dough have too liquid to rise into a puff. Over medium heat add the water, butter, and cayenne in a small sauce pan until simmering. Once at a simmer, add the flour and quickly stir together until it combines into a ball shape. 

Add the dough into a food processor and mix quickly for 10 seconds, allowing the steam to come out of the opening. While mixing, slowly add the egg, then the cheese and process for 30 - 40 seconds. The dough should be dense and have a creamy, batter type of consistency. Using a Tbsp, level the dough, and using another small spoon to scoop it out onto the baking sheet. Once done, you should have approximately 24 puffs.

Bake for 15 - 20, until 2/3 of the puff are golden brown. Then turn off the oven and continue to bake for another 10 minutes. Make sure not to open the oven too much when checking on the puffs while the oven is off. Serve fresh out of the oven and warm.

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Amazing Paleo Slow Cooker Curry

Typically I don't like slow cooker recipes that require browning, or more than throw it in the slow cooker and run! However, this recipe is worth the additional step of browning. It makes a huge batch so it will last for a couple of meals, which is an added bonus!

Why I like this recipe:

• I measure out the seasonings the night before, and quickly brown the meat before going to work in the morning. This way I can quickly get the ingredients in the slow cooker and head out the door for work. 
• Curry is so good, but I would have to go to a restaurant to get a good batch. Now I can make it at home. 
• Feeds a group! Great if I'm entertaining people after work, and don't have much time to do cooking. 

Ingredients

• 5 pounds of meat, traditionally lamb shoulder
• salt and pepper
• 3 Tbsp of oil 
• 2 onions, chopped fine
• 1/4 cup tomato paste
• 8 garlic cloves, minced 
• 2 Tbsp paprika
• 1 1/2 Tbsp cumin
• 1 Tbsp fresh ginger, grated
• 2 tsp coriander
• 3/4 tsp cardamom
• 1/2 tsp cayenne
• 1/4 tsp ground cloves
• 1 cinnamon stick
• 1 1/2 cup water
• cilantro for garnish, optional

Pat the lamb dry and season with salt and pepper. In a large pan or skillet, heat half the oil over medium-high heat. Add the lamb and brown, about 4 minutes on each side. Once the lamb is well browned, placed into the slower cooker.

Add the remaining oil to the pan, and once shimmering, add the onions. Cook and scrape the bottom of the pan as you go. Once the onions are lightly browned, stir in the add the garlic, tomato paste, and seasonings. Once everything is fragrant, about 30 seconds to a minute, add the water, scraping the bottom of the pan. Bring the mixture to a boil, and transfer to the slow cooker.

Cover and cook for 8-10 hours on low or 4-6 hours on high. Once done, shred the lamb and whisk the sauce. That is it! You can add what you want to the curry (veggies, potatoes, or rice). Keep in mind this might change the paleo-ness of the recipe.