Wednesday, November 22, 2017

Strawberry Sour Cream Ice Cream - Updated


Our eating habits have changed quite a bit since last time I made Ice Cream.  We are clean eaters and rarely buy processed or pre-packaged food any longer.  We also only eat Grass Fed dairy, including Milk, Butter, etc.

We picked up a flat of fresh Oregon Hood Berries (the best in the World in my opinion) and decided to make Ice Cream with some of the Berries.  It was so delicious and we were even happier knowing it was not a bunch of cheap ingredients.

3 cups strawberries, rinsed
1 cup sugar (we used half regular sugar and half Coconut Sugar which has a lower glycemic hit)
1 cup sour cream (I used low fat)
1/4 cup fresh squeezed
2 cups of whole grass fed Milk
2 TBL Coconut Oil
2 teaspoons vanilla

Hull strawberries and place in a 3- to 4-quart pan. Coarsely mash with a potato masher. Add 1/2 cup sugar and the Coconut Oil, and stir occasionally over medium-high heat until mixture begins to bubble, 2 to 3 minutes.

Nest pan in a bowl of ice water and stir often until cold, 5 to 10 minutes. Remove pan from ice water.

Add remaining 1/2 cup sugar mixture, sour cream, lemon, milk, vanilla, and berries; stir until blended (mixture will be streaked).

Pour into an ice cream maker (1 1/2-qt. or larger capacity). Freeze according to manufacturer's directions until mixture is softly frozen, dasher is hard to turn, or machine stops.

Spoon out and serve softly frozen or, to scoop, freeze airtight about 3 hours; store airtight in the freezer up to 1 week.

**Note: If you are using a Kitchenaid Ice Cream attachment, it is imperative you put the bowl in the freezer for at least 24**

Wednesday, November 8, 2017

Chicken and Jalapeno Flautas with Avocado Crema


My husband's continued affair with Mexican Food challenges me to make up new recipes to keep him fed and happy.  I had some leftover rotisserie chicken and decided to make Flautas.  I don't deep fry anymore, but if you spray them with Pam or brush them with oil, then bake at high heat they are nice and crispy.

I have always wondered exactly what is the difference between Flautas and Taquitos.

I decided to Google it and I found the following:

 Flautas = Flour Tortilla
Taquitos = Corn Tortilla, often fried

Ingredients:

8 Flour Shells (I like the soft taco size)
1.5 cups of shredded chicken
1 package of cream cheese
1 jalapeno seeded and chopped
3 green onions, stems removed, and diced, mostly white parts and some green
1 cup of  Colby Jack Cheese or Pepper Jack
1/2 lime, juiced
1/2 tsp onion powder
1/2 tsp garlic powder

Avocado Crema:

I ripe Avocado seeded and peeled
1/2 cup Sour Cream
1/2 Lime juiced

Directions:

First thing, take your cream cheese and flour shells out of the fridge and let them come to room temperature.

While this is happening, make your Crema, by mixing the avocado, sour cream and lime juice

Mix the chicken, cream cheese, jalapeno, onions, cheese, lime juice, onion and garlic powder, mix well.

Put a shell down and place the mixture off to one side, roll tightly and place on a sheet pan

Spray each shell with Pam or brush with oil lightly

Cook at 400 for 15 minutes or nicely browned


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