Mint Chocolate Chip Ice Cream

Doesn't mint chocolate chip ice cream sound refreshing?  I love the cool, minty flavor. 



Recipe:

2 cups cream

2 cups 2% milk

1 cup sugar

1 tsp peppermint extract

1 tsp vanilla extract

1/2 tsp salt

1 cup mini chocolate chips

 

Add ingredients, stir until sugar is dissolved, add to ice cream maker and freeze as directed.

 

 

 

Turned out creamy and tasted just like a mint chocolate chip from an ice cream shop. 

 

 

Next time I will try crushing up some thin mints instead of chocolate chips.



Sunday Funday

Needed a good breakfast to start out the day today. 

 

 

 

Today, we finished putting the floors down in the master bathroom - I'll have photos of that another day.  I also took some of my bananas out of the freezer to make homemade banana bread.  Yum!  I will bring it to work to share.  The crock pot is simmering with Chili, and I am headed to the neighbor's house soon to watch the Texans game. 

Roasted Broccoli

I finally made some roasted broccoli and cauliflower.  Delish!  Much better than steaming it, I think.  Drizzle it with olive oil, toss with minced garlic, salt and pepper, and put it on a foil lined baking sheet.  Oven at 425 degrees for 10 mins, and its done.

 

 

 

 



Chili's CopyCat Salsa

Since I love salsa, I figured it was time to stop wasting money on processed, more expensive salsa and make our own.  This way, no preservatives or weird stuff put into it, and it's infinitely more delicious than store bought.  I followed the recipe that so many others have from here.

 

2 cans (14.5 oz each) whole tomatoes, drained

4 jarred whole jalapenos
1 yellow onion, quartered (next time I will add 1.5 onions)
1 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon cumin
1/2 teaspoon sugar
2 teaspoons lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips. 

 

 

 

 

LOVED IT.  and I think it is much healthier without the processed ingredients that I read on my last jar of purchased salsa.

 

Disclaimer:  I am not a crazy person who eats solely unprocessed foods.  Of course I do.  I just try to make my own as often as possible with different foods. 



Confessions of a Type A Personality

Confessions of a Type A Personality:

 

Yes, I am a Type A personality.  There are definitely pros and cons to being this type of a person.  Let's list my pros first

 

Pros:

I get A LOT done

I am self-motivated

I jump into new challenges head on

I don't sit around and wait for things to happen

 

Cons:

I'm pretty competitive - not always a good thing

I don't think before I do things/say things

I get easily frustrated when things don't go my way

I'm not patient

 

Well, this isn't just a pro/con list, it's my confession before I share my resolutions for the year.  I have some that go with my Pros of an A Type Personality:

 

I resolve to:

Be more adventurous in my cooking

Be more involved with community events at work

 

And some that go with my Cons:

 

I resolve to:

Be more patient

Try and think before I say things out loud

Calm Down

Skirt Steak and Parmesan Polenta

I made a new recipe for skirt steak - steak, polenta, and roasted tomatoes and broccoli.

 

Recipe:

1/2 cup cornmeal

1.5 cups water

1/4 cup parmesan

2 steaks

I head broccoli crowns

1 pint grape tomatoes

2 tbsp. olive oil

salt

pepper

 

Preheat the oven to 425 for the broccoli and tomatoes.  While preheating, add 1.5 cups water to a pot to boil.  Once boiling, add the cornmeal and simmer until smooth and creamy.  Add in parmesan, and salt and pepper to taste.  While polenta is cooking, season the steaks and sear them in a hot pan.  .Season the broccoli and tomatoes with olive oil, salt, pepper, and minced garlic if you like.  Roast in the preheated oven for 10 minutes.  Serve while hot.  If needed, add extra water to the polenta before serving to ensure creaminess.