Tuesday, August 30, 2016

Black Cherry Ice Cream

For as long as I can remember, homemade ice cream has been part of summer and the Carling family reunions. When I was very young and we camped at the Brown Creek, hand-cranked ice cream makers were used and all the cousins took turns until the adults had to take over when the cranking got too hard. My grandma usually makes banana nut and I'm pretty sure there was always a freezer of vanilla. A few years back my mom made this cherry ice cream for the reunion and it has become my most favorite homemade ice cream flavor. Thanks Mom for another great recipe! I use whole milk instead of half-and-half and don't add any more than 4 cups. 

-Mom Pulsipher

3 eggs
1 1/2 cups sugar
2 cups heavy cream
4 cups half-and-half (or whole milk)
1 tsp. vanilla
1 tsp. cherry extract
1/4 tsp. salt
8 oz. jar maraschino cherries, drained and cut in fourths
15 oz. can dark sweet cherries cut in fourths, plus 1/2 cup of the juice (or 2 cups frozen dark sweet cherries, no juice needed)
Additional milk, as needed

Whisk the 3 eggs. Add sugar to eggs and whisk until smooth and sugar is dissolved. Add cream, half-and-half, vanilla, cherry extract, and salt. Refrigerate for half an hour. Stir in cherries and juice. Put in freezer canister. Add a little milk if needed to get a good level. Freeze according to the directions for your ice cream freezer. After churning, place in the freezer, in an air-tight container. It's best to cover the surface of the ice cream with plastic wrap to prevent ice crystals.

Monday, August 15, 2016

Chicken Fajitas

2 tablespoons fresh lime juice
1 tsp. salt
1 ½ tsp. dried oregano
1 ½ tsp. ground cumin
1 tsp. garlic powder
½ tsp. onion powder
½ tsp. chili powder
½ tsp. paprika
½ tsp. crushed red pepper flakes, optional
1-1/2 pounds boneless skinless chicken breast, cut into thin strips
½ medium sweet red pepper, julienned
½ medium green pepper, julienned
½ medium sweet yellow pepper, julienned
½ large onion, julienned
6 flour tortillas (8 inches), warmed
Shredded cheddar cheese, salsa, guacamole and sour cream

In a large resealable plastic bag, combine lime juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Wednesday, August 3, 2016

Corn, Avocado, and Tomato Salad

A delicious summer side dish!

-Family Fun

2 Tbsp. olive oil
1 Tbsp. fresh lime juice
1/4 cup chopped cilantro
1/4 tsp. salt
1/4 tsp. freshly ground pepper
2 1/2 cups fresh corn kernels (from about 5 ears) *I like to blanch the corn first
1 1/2 cups diced avocado (1/2-inch pieces)
1 pint cherry tomatoes, quartered
1/2 cup finely diced red onion

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.

Add the corn, avocado, tomatoes and onion and toss to mix. Serve at room temperature. Serves 4 to 6