Olive Oil & Herb Bread Dip

You know how Italian restaurants have that fancy olive oil and herb dip for the breadsticks/bread? Well, it turns out you can recreate it at home really easily with stuff you probably already have in the pantry!

Recipe adapted from here.

Ingredients:
1 tsp crushed red pepper
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried basil
1 tsp dried parsley
1/2 tsp garlic powder
1 tsp minced garlic
1/4 - 1/2 cup extra virgin olive oil

Directions:
1. Put all ingredients except olive oil into a shallow bowl or deep plate. Mix them together.
2. Pour olive oil on top to cover the herbs. Give it all a good stir.
3. Serve with breadsticks or sliced bread!

(ingredients mixed up)

(olive oil added in)

(serve with bread)

Ta-da!

Enjoy!

Vanilla Ice Cream

I love my ice cream maker. I've made quite a few delicious ice creams since I got it (apple pie ice cream, chocolate velvet ice cream, lemon ice cream,  pumpkin spice ice cream, strawberry cheesecake ice cream, and more!), but I've been searching for months for the perfect plain old vanilla recipe.

I've tried quite a few vanilla recipes, but I just couldn't seem to find one that I loved enough to stick with. But, I finally found the one that I'll be using from now on!

Recipe adapted from here.

Ingredients:
5 eggs (you can use Egg Beaters or a similar product if you're worried about the raw eggs)
2 12oz cans evaporated milk
1/2 pint heavy cream
1 14oz can sweetened condensed milk
1 1/2 cups sugar
1 tsp vanilla extract
1 3.5oz package instant vanilla pudding mix
3 cups milk

Directions:
1. In a large bowl or stand mixer, beat together eggs, evaporated milk, heavy cream, sweetened condensed milk, sugar, and vanilla. Beat in the pudding mix until smooth.
2. Pour half the mixture into your ice cream maker. Add in 1 1/2 cups milk, and freeze according to the directions on your ice cream maker (mine takes about 30 minutes). Once it's done, freeze in the freezer for a couple hours before serving. Use the remaining vanilla mixture after the first half is done (do the same thing - pour it in, then add the 1 1/2 cups milk, then let it go for 30 minutes or so). You may need to re-freeze your ice cream maker base between batches. Note: these directions are for those with smaller ice cream makers like me. If you have an ice cream maker that will do an entire gallon at once, you can just pour the entire mixture in and add the 3 cups milk. 

(mixing the ingredients)

(adding the pudding mix)

(freezing for 30 minutes)

(all done!)

(in the freezer for a couple hours)

Ta-da!

Enjoy!

Nutella Mug Cake

Sometimes you just need a little something sweet. I love the concept of mug cakes because you can make just a little dessert without having 7/8 of a cake leftover, but I rarely find one that really tastes as delicious as an actual cake. This one is an exception though... it's absolutely divine!

Recipe adapted from here.

Ingredients:
4 tbsp self-rising flour
4 tbsp sugar
1 large egg
3 tbsp cocoa powder
3 tbsp Nutella
3 tbsp milk
3 tbsp olive oil
Whipped cream, chocolate syrup, or whatever toppings you want!

Directions:
1. Combine all ingredients (except the whipped cream and toppings) in a large coffee mug. Find the largest mug you have... this is not a cake for tiny mugs! Stir it all up with a fork until it's smooth.
2. Stick the mug in the microwave and microwave on high power for 1 1/2 to 2 1/2 minutes. Mine took 1 1/2, but it will vary depending on your microwave wattage.
3. Cool for a couple minutes, then top with a little whipped cream and chocolate sauce and eat!

(ingredients)

(ingredients in the mug)

(all stirred up)

(finished cake - perfect size for two people to share!)

Ta-da!

Enjoy!

Strawberry Rhubarb Pie

Jeff requested a strawberry rhubarb pie for his birthday. I had never made a strawberry rhubarb pie before, so I was pretty nervous about messing it up, but I found a great recipe and it turned out to be absolutely wonderful! Add a little vanilla ice cream, and it's the perfect dessert. The strawberry sweetness balances out the tart rhubarb perfectly.

Recipe adapted from here.

Ingredients:
1 unbaked single pie crust (I just used a Pillsbury crust, but you could make one from scratch)
1 package frozen rhubarb, thawed
2 cups sliced strawberries
1 1/2 cups sugar, divided
4-8 tbsp cornstarch
1 cup flour
1/2 cup cold butter
1/2 cup brown sugar

Directions:
1. Pour the rhubarb into a medium-sized bowl. Add in the strawberries and one cup of sugar. Stir.
2. Stir in the cornstarch 1 tablespoon at a time until the mixture reaches a syrupy consistency (I used about 6 tbsp).
3. Place your pie crust into a pie plate, and pour the rhubarb mixture into the crust. Sprinkle the remaining 1/2 cup sugar over the top.
4. In a separate bowl, whisk together the flour and brown sugar. Slice the butter into pieces and mix it into the flour and brown sugar using a pastry cutter or two knives (keep slicing until the butter is in pea-sized crumbs).
5. Sprinkle the flour-brown sugar-butter mixture over the rhubarb filling. Crimp the edges of your pie crust.
6. Bake at 400 degrees for 50-55 minutes, or until the topping is lightly browned. You may need to cover the pie crust edges with foil for the last 20-30 minutes to prevent burnt crust.
7. Let the pie cool completely before cutting into slices. Serve with vanilla ice cream or whipped cream.

(strawberries, rhubarb, and sugar)

(after mixing and adding cornstarch)

(pie crust)

(flour and brown sugar)

(filling into the pie crust and sprinkled with 1/2 cup sugar)

(cutting in the butter)

(topping sprinkled, crust edges crimped)

(into the oven!)

(mmmm, nicely browned pie!)

(fresh out of the oven!)

(sliced after cooling)

Ta-da!

Enjoy!

Creamy Chicken & Corn Chowder

This is one of those meals that tastes like home. Does that make sense? It just tastes like something that came from a kitchen full of family and love and warmth. It certainly wouldn't wow a food critic, but it's hearty and delicious with the perfect amount of spice, and it's perfect for a relaxing meal.

Recipe adapted from here.

Ingredients:
4 stalks celery, chopped
3 carrots, peeled & chopped
1 onion, diced
4 cloves minced garlic
3 tbsp olive oil
2 jalapeno peppers, seeds and membranes removed, diced
3-4 boneless, skinless chicken breasts, cubed
4 slices bacon, cooked until crispy and crumbled
2 cups milk
2 tbsp flour
4 10oz packages frozen creamed corn, cooked
1 tsp dried thyme
freshly ground black pepper (optional)

Directions:
1. Heat the olive oil in a large stockpot over medium heat. Add the celery, carrots, onion, and garlic. Cover the pot with a lid and cook for 6 minutes.
2. Add in the jalapeno peppers, cover, and cook for another 6 minutes.
3. Add in the cubed chicken. Pour enough water into the pot to barely cover the vegetables and chicken. Cover and cook until chicken is done - about 20 minutes.
4. Add in the crumbled bacon.
5. Mix the milk and flour in a separate bowl until combined. Add to the chowder.
6. Add the creamed corn and thyme to the chowder, and give everything a good stir.
7. Cover the pot with a lid and simmer over low heat for 20 minutes (don't skip this time - this is what makes it thicken and get yummy!).
8. Serve in bowls with a little black pepper on top.

(chopped carrots and celery)

(I used the creamed corn from HEB)

(cooked veggies)

(cubed chicken)

(milk and flour mixture)

(crumbled bacon)

(chowder cooking)

(after adding creamed corn)

(all ready!)

Ta-da!

Enjoy!