Strawberry Ice Cream

Now that strawberries are abundant in the market, and I'm growing them this year, I figured I might as well dig out the ice cream maker.  So glad I did.

We're not big dessert eaters, but a sweet treat now and then is nice. I bought an ice cream maker several years ago when the grand kids were coming for the holidays thinking it would be fun making ice cream with them, which it was.  But then I seldom used it and stored it away, but kept the freezer bowl in back of the freezer.

When the kids were young we made plain vanilla ice cream taking turns churning by hand with rock salt, or rolling in a coffee can with rock salt, by kicking the can around.

Electric ice cream machines are so much more advanced and fast these days.  I bought a Cuisinart and within a half hour, fresh ice cream is ready! The instruction book offers endless flavors and types of frozen treats to try.  This summer I'm trying many flavors.

Strawberry Ice Cream
1 pint strawberries, cleaned and chopped
1 Tab. lemon juice
2 eggs
1 cup sugar, divided
1 pint heavy cream
1 cup milk
1 tsp. vanilla extract

Mix strawberries, lemon juice, and 1/4 cup sugar in a mixing bowl.
In larger bowl beat eggs until fluffy, about 2 minutes.  Slowly add 3/4 cup sugar, mixing well to dissolve sugar. Stir in milk and vanilla. 

Add strawberry mixture then gently stir in and combine whipping cream. Let chill in refrigerator for an hour or more. Pour into ice cream maker following manufacturer's instructions. Makes about a quart and-a-half or 12, 1/2 cup servings.   Serve in a dish, cone or with baked goodies.

Estimated cost: $5.50 or less;  .45 cents a serving or less.

Bacon Wrapped Fried Hot Dogs

We're Food Network Diners, Drive-Ins and Dives fans, so I always ask my husband to jot down a dish, or meal he sees that he'd like me to make ......... and bacon wrapped fried hot dogs was his latest request.  

As Rachael Ray would say: YUMO!  It's not just the bacon, but the flavors of the toppings combined with the crispiness of the "dog" that make this a new family favorite.

Growing up in Chicago, Vienna hot dogs were readily available at vendors all around the city. That taste spoiled me, so I'm picky when it come to hot dogs.  All beef please, with skins that pop!  

Nathan's brand is sold here in Oregon, so that's the closest I've found to Viennas.  When Mom was alive and flew out to visit from Chicago, she always brought several package of Viennas - what a treat!  Of course the cost of this dish can be easily be lowered by buying less expensive brands, (lower than $3 - $4 a package) especially if feeding a crowd, or large family.

This is basically what I saw on the show, except I added celery salt (a Chicago style ingredient), and substituted salsa for diced tomato.

Bacon Wrapped Fried Hot Dogs
Vegetable oil, for frying
4 all beef hot dogs 
4 to 6 slices bacon, as needed to cover
4 hot dog buns
1 green pepper, sliced
1 medium onion, sliced
ketchup
mayonnaise
mustard
1 diced tomato, or salsa
celery salt


Saute green peppers and onions until soft, Season if desired.  Meanwhile while they're cooking, wrap bacon around each hot dog to cover it, and secure with tooth picks.

Heat oil to 350 and fry wrapped hot dogs about two minutes or until bacon is crisp. Remove toothpicks.
Put on steamed or warmed bun.  Add mayo, ketchup and mustard; top with pepper onion mixture, Sprinkle celery salt and top with diced tomatoes or salsa.
Serves 4.

Estimated cost: $3.60 or less, .90 cents or less per serving.

German Sweet and Sour Green Beans

Childhood Sunday dinners often included gram's German green beans served with roast chicken or beef.  She grew and canned her own beans so they were always fresh tasting.

When I can't find fresh beans, I buy frozen as it's closer to fresh than canned and retains the color and texture of fresh beans.

She made many sweet and sour recipes and this recipe is not only good on green beans, but can be used as a warm dressing for a spinach salad or warm German potato salad.  

It's simple, inexpensive, tasty and attractive.

German Sweet and Sour Green Beans

1 pound fresh green, or about 2 cups frozen or canned

4 - 6 slices chopped bacon
1/2 onion, chopped
1 Tab. sugar, or Splenda
1/4 cup cider vinegar
salt and pepper to taste

Cook, heat or steam fresh beans with a little salted water until tender and drain. Saute bacon with onion until bacon is cooked and onion is lightly browned. Add sugar, vinegar, salt and pepper and cook until sugar dissolves and all is heated through. Place beans in serving dish, and pour bacon mixture over them, tossing gently. Serves 4 - 6.


Estimated Cost: $2.00 or less; .50 cents a serving or less.

Hot Pepper Jelly

Jalapeno pepper jelly is handy to have on hand for a variety of uses. It's especially good with cream cheese served on crackers, toast or bread rounds; can be spread on a burger or steak; and also used as a glaze for chicken, fish or even veggies.

Use it just about anyway you'd use jelly when cooking or baking.

It's attractive around the holidays with cheese spreads and an assortment of crackers.  And if making gift jars or adding to a gift baskets, it makes a great gourmet addition.

Green food coloring enhances the look, but red food coloring could also be used.


Here's a link for 30 ways to use pepper jelly!
http://www.armadillopeppers.com/pepperjelly-uses.html

Hot Pepper Jelly

3/4 cup minced green bell pepper
1/4 cup minced hot pepper, such as jalapeno
1 1/2 cups cider vinegar
6 cups sugar
4 ounces liquid pectin 
4 drops green food coloring
6, 1/2 pint canning jars with lids

Process bell pepper and hot pepper in a food processor until finely minced. Combine peppers, vinegar, and sugar in a saucepan and bring to a boil. Remove from heat, then add pectin and food coloring. Let set for about 5 minutes. Pour into hot sterilized jars and seal.

Estimated cost: $6.00 or less; excluding jar, $1.00 per 1/2 pint.

Crispy Sweet Potato Fries

I first tasted sweet potato fries in a restaurant nine years ago and tried various methods of making them fried or roasted, but could never get them as crispy as desired.  

I found a bag of frozen ones I like, which is handy, but think they're spendy -- around three dollars per pound.

I began looking at recipes for the secret or trick for fresh crispy sweet potato fries and at the link, found a method using a coating of corn starch. 

I deep fry mine, but the site suggests they can also be baked in the oven.  Fresh ones are three to four times cheaper than frozen and worth the effort. 

Crispy Sweet Potato Fries
• Cut desired amount of peeled sweet potatoes into thick pieces, about a half inch. Depending on size, allow one or two potatoes for two people. 
• Soak cut fries in water a few hours and drain. Rub in one or two tablespoons of oil, then coat with corn starch.
• Put corn starch in a plastic bag and drop several fries in at a time, shaking bag to "lightly" coat fries.
• Lay fries out, not crowding, on a non-stick cookie sheet.
• Either bake in 425 oven for 30 minutes, turning over after 15 minutes, or deep fry at 350-375 degrees for a minute or two, until golden brown.

Serving with favorite dipping sauces.

Estimated cost for two servings: .90 cents.

Shucking Corn Made Easy

It's summer.... time for corn on the cob! There's nothing like it at picnics and BBQs. Farmers markets are starting up, so I'm watching for bargains and stocking up for the winter. 

I learned to freeze them with husks on so it's available year round, but husking and taking the silk off was a messy chore at cooking time.  That's until I saw videos showing a nifty microwave method.

Simply cut off thick end of cob about and inch or two, put corn in microwave husk and all, for 4 minutes per ear, then remove with gloves, as it's hot, and shake corn out.  It comes out clean as a whistle ready to season and eat.

We recently did this for a group BBQ microwaving two at a time, then I wrapped the two in foil with husks still on, and placed in the oven on warm until all were done and ready to serve.  When ready to serve, guests took off the foil, shook and squeezed out their corn out, then buttered and seasoned. I like butter, salt, pepper and Parmesan cheese.


Recently my market had corn on the cob @ 3 for $1.

Shucking Corn Made Easy

Fluffy Baked Potato

Who ever thought there was a more perfect way to bake a potato?  I've tried many ways over the years: wrapped in foil with moisture; oiled and pierced, buttered and pierced then baked an hour around 400 or even 450; oven baked, micro-wave baked and so on...

They were all good, yet when I tried this method, I could not believe the difference in taste and texture from other methods —nice crispy skins (my favorite part, slathered with butter and where the vitamins are) and moist, evenly flaky- fluffy inside, like those I've enjoyed at restaurants.

Fluffy Baked Potato
Choose evenly sized potatoes, medium size.
Scrub and wash surfaces. If weighing potatoes, about 5- 6 oz. per potato

Pierced with a fork, a half inch deep all over the surface, about an inch apart, (about 6 - 8 times ) and also on each end.

Lightly rubbed surface with olive oil (butter could be used), then roll in coarse kosher or sea salt.

Baked on sheet pan on middle rack of oven at 400 degrees for one hour.  Test for done by inserting a knife to see if tender all the way through or use a probe thermometer which should read 210 degrees.

Make a slit on the top and squeeze ends towards middle to open the fluffy potato and top with your choice of condiments: butter, sour cream, chives, bacon bits etc.

Estimated cost: .25 cents or less per potato including condiments.

Panko Fried Chicken

This is the same coating I use for Panko Fried Shrimp, Oysters or fish fillets.  I buy thighs and legs when they're on sale and repackage for the freezer to take out what's needed.

I either dredge chicken in flour, then a water-egg mixture, then Panko coating, or if I have time, marinate chicken in a seasoned buttermilk mixture a few hours before coating and frying.

For the buttermilk, I make homemade by taking a cup of regular milk and adding 2 tablespoons of lemon juice, letting it set until it thickens.

A local chef demonstrated this coating on fried oysters several years ago, and I've been using it ever since, as it's so crunchy and stays that way longer than other methods I've tried.

I make a big batch of the coating mix and keep it in a plastic bag in the freezer, ready to take out and use anytime I need a fry mix.

Panko Fried Chicken
1 to 2 cups of buttermilk, depending on how many pieces of chicken you are preparing
1/4 to 1/2 cup of Louisiana type red, hot sauce
4 to 6 chicken legs, thighs, breasts or any combination
1 to 2 cups of Panko Sesame mix (see below)
oil for frying

Place chicken parts in plastic bag.  Mix buttermilk and hot sauce and pour over chicken. Place bag on a plate or in a bowl and refrigerate at least 2 hours, occasional turning bag to even marinate.

In another plastic or lunch size brown bag put in coating.  Remove chicken pieces one at a time and throw in coating bag and shake to evenly coat.  Remove and place pieces, not touching, on a rack or plate to let coating firm up and set. 

Pan fry in oil until lightly browned and crispy for several minutes on each side, about 12 minutes; remove to finish by baking in 350 oven until done, approximately 25 minutes.  A digital thermometer testing for 175 degrees on thicker pieces like thighs helps determine "doneness."
Serves 4 - 6

Panko Sesame Fry Mix

Equal amounts of:

Sesame seeds, flour, Panko crumbs. I use 1 cup of of each, then add salt and pepper to taste and for extra "kick" Old Bay type seasoning approximately 1/4 to 1/2 cup.

Extra mix can be kept in freezer bag for future use.

Estimated cost $2.00 or less; .50 cents a serving or less.

Fried Ravioli

Though I have a pasta maker and occasionally make fresh pasta, ravioli or lasagna noodles, it's time consuming, but I do it for special family events or dinner guests.

For everyday meals, I keep a bag of prepared frozen ravioli on hand, also frozen meatballs. They're just so handy for the two of us and I can take out as many or as few as needed for a meal.

That's what I used for this recipe.  With a few hours notice, I unexpectedly had to make dinner for six, so decided the frozen ravioli and meat balls would work well. 

I breaded the ravioli ahead of time, then let them set in the refrigerator, until about 20 minutes before serving time. I then fried and kept them warm in the oven.  Guests put on their own amount of warm sauce and cheese. I served with  heated meatballs, crusty bread, and a salad.

If not using for a dinner, they make great appetizers for a party.

Fried Ravioli
2 tablespoons milk

1 egg
1 cup Italian breadcrumbs

1 tsp.salt

30 to 36 frozen ravioli, thawed

vegetable oil for frying, enough for 2 inches deep in pan

grated parmesan cheese for topping

Italian tomato sauce for dipping or to serve over ravioli

In a small bowl beat milk with egg,  Place breadcrumbs and salt in a shallow bowl. Dip ravioli in egg mixture, then coat with breadcrumbs and set on plate to set until ready to fry.

In a heavy pan or skillet, pour oil to 2 inches deep.  Heat oil on medium heat (350) until a small amount of breading sizzles when tested.. Fry ravioli, 4 or 5 at a time, 30 seconds to 1 minute on each side, or until golden. Drain on paper towels.
Heat desired amount of Italian sauce for dipping or topping the ravioli.  Sprinkle ravioli with parmesan cheese and serve immediately with the warm sauce.  Serves 6 to 8.

Estimated cost: $8.00 or less; $1.30 or less per serving.

Antipasto Pasta Salad

This has been my "must bring" pasta salad for family gathering in recent years, especially on the 4th of July. 

You can put just about anything in but the kitchen sink, as it's a great way to use up veggies in the fridge.  A friend gave me this antipasto recipe several years ago, and I've tweaked it for our family taste buds.

The recipe can easily be cut down for fewer servings. I like to have it on hand especially in the summer as a side for BLTs, hamburgers or hot dogs.

The full recipe provides about 20 - 24 servings, so a very large bowl or roasting pan is needed to make in and mix it.  I've used disposable roasting pans when bringing to large gatherings.  It easily feeds 10 of us for two days over a two-day 4th of July gathering.

What I like about the recipe are so many Italian tasting flavors, and that a variety of pasta shapes can be used, but if one or two ingredients are left out or substituted, you can hardly tell the difference.  

I don't always have red peppers on hand, and been known to toss in some broccoli, artichoke hearts or shredded carrots.  I've never made it exactly the same way twice, so feel free to adapt for your own taste or with what's on hand in your fridge.

Antipasto Pasta Salad
1 lb. cooked pasta, any kind of shaped pasta noodle
2 cups shredded cheddar
1/2 cup grated parmesan cheese
1  cup diced dill pickles, or pickle relish
1 cup diced pepperoni or hard salami
1  cup  diced onions
1/2 can sliced black olives
1 cup sliced green olives
1 cup chopped celery
1 chopped green pepper
1/2 cup chopped red pepper
1/2 cup diced marinated sundried tomatoes; or substitute with salsa)
2 Tabs. minced garlic

Dressing
1 cup of mayonnaise
1/2 cup Italian dressing
2 tsp. black pepper
1/2 tsp. cayenne pepper (optional)
1/2 tsp. celery salt
3 tsps. dry Italian herbs or to taste, fresh is even better but use more than 3 tsps.
Mix well, pour over and mix into pasta salad.

Chill in refrigerator for flavors to blend.  Makes about 20 cups.

Estimated cost: $8.00or less; .40 cents a serving or less.