This ice cream recipe really is awesome. The chocolate was smooth and creamy and I absolutely loved the added crunch from the whoppers. The Reese flavor is pretty subdued so if you’re looking for a strong peanut butter punch I would add a peanut butter swirl, but if you just want a small hint then this is perfect. Basically, this was fun to make, I liked using an “unusual ingredient” and the ice cream base is AWESOME.

I also want to add that I often substitute half and half for heavy cream and 2% milk for whole milk when making ice cream. It doesn’t save a ton of calories but it does help me sleep better at night and I don’t think it’s a huge sacrifice in texture or flavor. For example, I made those substitutions in this recipe and I thought the ice creams texture was among the best I’ve ever had/made. So really, if you’re feeling frisky use heavy cream and whole milk but for less guilt go with 1/2 and 1/2 and 2% milk. Below I’m listing the recipe using my substitutions.

Milk Chocolate Ice Cream with Reese Whoppers
(Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers )

3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped – the original recipe called for 8 ounces of milk chocolate
1 1/2 cups half and half
1 1/2 cups 2% milk
3/4 cup sugar
Big pinch of salt
4 large egg yolks
2 teaspoons vanilla – the original recipe called for Cognac, but we don’t have fancy things like that at my house
1/2 cup Reese Whoppers, roughly chopped

Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can’t lie I just put it right in a saucepan over medium heat and skipped the simmering water). Stir until the chocolate is melted, then remove the bowl from the saucepan (or saucepan from heat). Set it aside with a mesh strainer over the top.

Warm the milk, sugar, and salt in a medium saucepan. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer into the milk chocolate mixture, add the vanilla and mix together. Stir until cool over an ice bath.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last few minutes of churning, add the Whoppers.

I can’t believe I am already on my seventh “So You Grew a Garden… Now What?” post! If you’ve been following the series I hope you are finding it to be helpful (and thanks for reading!) If you are just now finding it I hope you get comfy and stay awhile ! Now onto the actual post!

Today I am sharing another (very very very easy)summer squash recipe because let’s face, those babies know how to grow! If you’ve never grown summer squash before you should try it! It is one of the “easier” vegetables that we’ve grown. In the past even when we’ve slacked on caring for our garden and skipped a few days of watering the squash and zucchini just keep on growing. I never seem to run out of either. I only used squash for this recipe today but really it is great for squash, zucchini, broccoli, carrots, you name it (think restaurant vegetable medley). The only reason I used only squash is because I gave several zucchinis away and now I’m waiting for the many many blooms to sprout.

Easy Summer Squash (or zucchini!)

2 1/2 cups of squash or zucchini cut into bite size chunks (This is about 2-3 medium size squash)
3/4-1 cup chicken broth (It could possibly be more depending on the amount of vegetables you use)
2 tbsp lemon garlic butter (see below)
1 tbsp fresh chopped flat-leaf parsley

In a large skillet or wok add the squash and just enough chicken broth to come half way up the squash. Bring to a simmer and cook until the broth is just about gone (this took about 15 minutes). Then add the lemon garlic butter and stir until the butter has melted. Finish with the fresh chopped parsley.

Lemon Garlic Butter

2 tbsp butter, softened
1/2 tsp garlic powder
juice squeezed from half a lemon
1/4 tsp black pepper
1/4 tsp salt

Using a fork, combine all of the ingredients until well blended.

The process I used was pretty similar to the process for the banana peppers. I used some pickling cucumbers and some of our other types. I made spears from the pickling cucumbers and one of the English cucumbers (by cutting into half and then cutting the halves into spears) and with the “normal” cucumbers I made chips.

Dill Pickles
(I didn’t use one specific recipe, instead I read about 100 different kinds and pulled pieces from each one to come up with what I thought was best)

Supplies:
5-6 Pint size jars with lids and rings
1 medium saucepan
1 large stock pot (Like with the banana peppers I used my pasta pot)

Ingredients:
Lots of cucumbers!
5 cups water
2 1/2 cups white vinegar
1 tbsp salt
1 tsp dry ground mustard
1 tbsp whole pepper corns
10-12 cloves of garlic
Dill – I wanted to use fresh but my grocery store was out so I found this freeze dried dill (right by the garlic) it’s supposed to be as close to fresh as you can get. I used about 1 tsp per jar and I am very happy with the taste.

Directions:

Start by sterilizing your jars. (You can read about that in my banana pepper post) While waiting for my jars to come out of the dishwasher I filled 3 big bowls with ice water and a tsp of salt and let the cucumbers soak for at least an hour (hence the shiny cucumbers in the picture). In my research I found that this helps to make the pickles crisp.

In a medium sauce pan bring the water, vinegar, salt, ground mustard, and whole peppercorns to a boil. (In the meantime fill your large stock pot with water and get the water boiling) After bringing it to boil remove from heat and set aside.

While the brine is cooking cut your cucumbers (I made 3 jars of “chips” and 2 jars of spears). Then cut the garlic cloves into slices.

Fill the jars by alternating garlic, dill and cucumbers. Finish with a slice of garlic and some dill. Then pour the brine into each jar leaving 1/2 inch space at the top.

Put the lids on the jars, making sure the seal is good, then put the rings on. Then carefully place each jar in the boiling water and let boil for 10 minutes. After 10 minutes carefully remove the jars from the water and let cool on a rack or towel.

Let the pickles rest for at least 24 hours and then, finally, you can enjoy them! Of course they will get better with time so if you can make yourself wait for 3 or 4 days…..

The processing of canning these peppers was so much easier than I had expected. It is really just a simple brine poured over banana peppers. Then you put the lid on the jar and boil for 10 minutes. I didn’t have any fancy canning tongs to pull the hot jars out of the boiling water so I improvised. I used my large pot with the pasta strainer insert (like this). So when ten minutes was up I just pulled out the strainer and set it on a towel on the counter. When the jar was cool enough I put it in the fridge and just 2 days later I had perfect peppers

Pickled Banana Peppers
(I used these 2 sites for inspiration, The Yummy Banana and Clean Eating Club)
Since this was my first time canning I started small and only used enough to fill one jar.

Ingredients
10-12 banana peppers
1 hot pepper
1 cup white vinegar
1 cup water
1/2 tsp salt
1/2 tsp dry mustard seed
1 tsp pepper corns
2 cloves garlic, peeled

Directions
The first thing you need to do is sterilize your jar. A hot water dishwashing cycle should work with a hot dry cycle. After removing from the dishwasher be sure to thouroughly dry the jar, lid and ring.

In a saucepan bring the vinegar, water, salt, and mustard seed to a boil. Then remove from heat. In a large stock pot bring plain water to a boil.

While the brine is coming to a boil, slice the peppers into rings. Cut on of the garlic cloves into fourths and layer the peppers and garlic in a jar. Put the second garlic glove on top of the peppers.

Pour the bring over the peppers, leaving 1/2 inch space at the top of the jar. Place the lid on top of the jar making sure that seal is tight, then screw on the ring. Place the jar in the large stock pot of boiling water and boil for 10 minutes. Carefully remove the hot jar from the boiling water. After cooling for a few minutes check to make sure the jar sealed (If it is not sealed the middle of the lid will pop up and down). If it didn’t seal just be sure to always keep it refrigerated. If it did seal you can keep in the pantry until the seal is broken, but I put mine right in the fridge.

After letting the peppers sit for 2 days they are ready to eat! They can be served on top of sandwiches, in salads, in calzones, you name it!

I should also add a disclaimer here that this recipe is not really a traditional one and it’s probably not the healthiest meal I’ve ever prepared either(though I’ve made worse ). And it dirties a lot of dishes. But it is worth it, I PROMISE!

Enchiladas
(Source: My mom!)

Filling:
1-2 tbsp vegetable oil
1 pound lean ground meat (beef, turkey or chicken will all work)
1 medium red onion chopped
1 bell pepper finely chopped(I used red but any color will work), reserve half for sauce
1 clove of garlic, pressed
1/2 cup sour cream
1 cup shredded cheese (I used colby jack)

Sauce:
1 tbsp vegetable oil
half of the reserved bell pepper
1 can (15 ounces) tomato sauce
2/3 cup water
1 tbsp chili powder
1 tbsp dry parsley
1/2 tsp garlic powder
1/4 tsp cumin
salt and pepper to taste

For assembly:
8-10 8 inch tortillas (Today I used flour but my mom used corn)
1/2-1 cup shredded cheese

Preheat over to 350 degrees.

In a large skillet heat the vegetable oil and then cook the onion and bell pepper for about 4 minutes. Add the garlic and cook for an additional 30 seconds. Next, add the meat to the pan and brown. If the meat is too greasy then drain and return to the pan. Finally, stir in the sour cream and cheese.

In a small sauce pan heat the vegetable oil and cook the bell pepper until tender. Then add the rest of the sauce ingredients from tomato sauce to salt and pepper. Bring to a simmer and cook for 5 minutes. Then pour into a pie plate.

Dip each tortilla into the sauce and coat on both sides. Spoon 1/4 cup of the meat mixture onto each tortilla and then roll the tortilla around the filling. Place in an ungreased baking dish. Repeat until you’ve used all of the filling.

Pour the remaining sauce over the enchiladas and then top with the cheese. Bake uncovered for 20 minutes or until the cheese and sauce is bubbly.

Serve with spanish rice (at the bottom of the post), black beans(at the bottom of the post), or spicy broccoli.

Yesterday I picked the first head of broccoli from the garden. Not just for the year, but ever! I was so excited when I saw the first tiny florets popping up in the middle of the plant a few weeks ago that I have been dreaming about what I would make with it. My original thought was broccoli cheddar soup. But it’s not really soup season and the first head probably would not have been enough to make soup. So I did some more research and I came across something that seemed like a a great unique side dish. Spicy roasted broccoli and peppers. It was the perfect (and different)pair for the enchiladas I made for dinner last night (recipe will be posted tomorrow!).

Spicy Roasted Broccoli and Peppers
(Adapted from Allrecipes)

2 cups broccoli florets
1 red bell pepper, sliced
1 tablespoon Montreal steak seasoning
1 teaspoons chili powder
1 teaspoon garlic powder
salt and pepper to taste
1 tablespoon extra-virgin olive oil

Preheat an oven to 400 degrees. Toss all ingredients together in a bowl. Spread out on a baking sheet or stone. Bake for 15-20 minutes.

I found this recipe on the Food Network website and I am so glad that I tried it. Even my dad who claimed to not like “that kind of stuff” (stuff = vegetables) loved it. The zucchini and squash really soaked up all of the flavor from the garlic, onion and thyme and the egg and cream just helped to smooth it all out. If you have a garden full of zucchini/squash and you want to try something a little different, definitely give this a try. I served this casserole with *Orange Roughy (using this recipe, but please read my note below!*) and plain risotto but it could be paired with just about anything!

Zucchini and Summer Squash Casserole
(Source: Emeril Lagasse via Foodnetwork.com)
I cut the original recipe in half and it easily fed 5 people with left overs. Below I am listing the half recipe as I made it.

1 tablespoon unsalted butter, divided
1 tablespoon olive oil
1/2 cup chopped onions
3/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 teaspoon minced garlic
1 pounds summer squash (about 3 medium), sliced into thin rounds
1 pounds zucchini (about 3 medium), sliced into thin rounds
1/2 tsp dry thyme
1 large egg
1/4 cup heavy cream
1 cup crushed butter crackers (I only had saltines so I crushed them up in a bowl and added 1 tbsp of melted butter)
1/2 cup grated Parmesan cheese, optional (It says optional but I say, Why would you not add cheese? )

Preheat the oven to 350 degrees F. Spray a casserole baking dish with nonstick spray or grease with 1/2 tbsp of butter.

Heat the olive oil and butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.

Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

*After buying this fish, I learned that Orange Roughy is highly susceptible to overfishing because they are very slow to mature and many stocks have already crashed. Next time I will buy a more sustainable fish.

Red, White and Blue Cupcakes

Supplies
White cake batter (I used the Wilton recipe below but don’t feel bad if you just grab a box of white cake mix from the grocery!)
Red Food Coloring
Blue Food Coloring
3 bowls (1 for each color)
Buttercream Frosting
Red, White and Blue Sprinkles

Instructions:
Prepare the cake batter as directed.

Divide the batter into 3 bowls. Leave one bowl white. Add 3-4 drops of red food coloring to another bowl and 3-4 drops of blue food coloring in another. Mix the food coloring in and add more if the colors are not bright enough.

Prepare a cupcake pan with liners. Start by dropping a spoonful of white batter into the bottom of each liner. Follow with a spoonful of blue. If you want you can go back with a toothpick and swirl the colors a little bit, just be careful not to “stir” the batter because the colors will blend). After the blue do a drop of white in each. Then a spoonful of red. Finish with small drops of each color on top.

Bake according to cake batter recipe.

Top each cupcake with buttercream frosting and sprinkles.

Classic White Cake – I cut the recipe in half and below I’ve listed the measurements I used
(Source: Wilton Website)

3 cups cake flour sifted
1 tablespoons baking powder
3/4 cups butter or margarine, softened
1 1/2cups granulated sugar
1cups milk
1 tsp vanilla extract
6 egg whites

Preheat oven to 325°F. Prepare cupcake pans with cupcake liners (24)

Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake for 22-25 minutes or until toothpick inserted into center comes out clean.

Like many people the first time I heard of Fried Green Tomatoes was during the movie by the same name. I have always been interested in trying to make my own but I was worried that I wouldn’t like them. Finally this year I decided I would try them and make it a part of the series. I was very pleasantly surprised with the flavor of these. The inside is slightly tart and the outside is crispy and delicious. I will absolutely make these again!

Fried Green Tomatoes
(Source: Simply Recipes)

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat (Be very careful to not get the oil too hot!). Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

For a month now I have been patiently waiting to find a ripe vegetable in my garden that is ready to pick. Finally, when I went to water the garden yesterday, I saw a cucumber through the big beautiful green leaves. When I went to pick it I was even more excited to find that there was another one just a few inches away! Every year I am always amazed at how quickly a vegetable will grow. One day you’ll see a little cucumber that’s a measly 2 inches and then the next day, BAM, it’s a full grown cucumber and that’s exactly what happened! We planted several different kinds of cucumbers and the 2 that were ready yesterday were an English style, so they were long and skinny. (We also planted a pickling variety so you can except a pickle recipe in the series!)

It really was perfect that a cucumber was the first vegetable that was ready because over the weekend I thought of a recipe idea and it has been on my mind ever since. This recipe would also be great with fresh garden tomatoes but mine are still all green, so I bought one from the store. Hopefully it will be my last store bought tomato of the summer!

So You Grew a Garden… Now What? – Recipe #1
Cucumber and Tomato Salad

Salad Ingredients -

1 cucumber, peeled and cut into bite size pieces
1 tomato, cut into bite size pieces
1/4-1/2 small red onion, cut into 1 inch strips
2 tbsp crumbled feta cheese

Dressing ingredients -
3 tbsp olive oil
1 1/2 tbsp apple cider vinegar
1/2 tsp dry oregano
salt and pepper to taste
juice of half of a lemon

Whisk together all of the dressing ingredients. Pour the dressing* over the chopped vegetables and feta cheese, refrigerate for several hours. I dressed the vegetables in a Tupperware so that I could occasionally give it a shake and redistribute the dressing.

* I recommend pouring just half of the dressing on at first and tossing with the vegetables. Then if it needs more you can add more. Depending on the size of your vegetables you may need all or less of the dressing.