Mint Chocolate Chip Ice Cream (GF/DF)

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I wasn’t sure about this one. In going DF, so many recipes I come across that use coconut milk taste so coconutty. Which is great if you like coconut. Sadly, I don’t.

But since I made this, I’m thinking this is going to be the base for my ice cream creations from here on out! I can see so many different varieties  with this and I’m excited that the warmer weather is coming. For some reason, I just can’t get into making ice cream when it’s cold outside!

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I’ve found when making ice cream, there are two key steps. Chilling the base in a stainless steel bowl and having a super chilled (24 hours or longer) ice cream bowl. Then you’ll need something good to store the finished product in. I’ve found these to be the best containers.

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Screen Shot 2019-04-15 at 8.12.06 PMMint Chocolate Chip Ice Cream (GF/DF)
Serves 6

2 14oz cans full fat coconut milk
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon vanilla extract
3/4 teaspoon peppermint extract
1 drop gel food coloring (optional)
3/4 cup allergen-free mini chocolate morsels (I use Enjoy Life)

  1. Place the base of the Ice Cream Maker into a freezer for at least 24 hours. (It’s best to put it in the back of the freezer away from the door.)
  2. To make the base, pour 1/4 cup coconut milk into a 1-Cup Prep Bowl and set aside. Combine the remaining coconut milk and sugar in the 2-Qt Nonstick Sauce Pan set over medium heat. Warm the mixture, stirring occasionally, until the sugar is fully dissolved, about 2 minutes.
  3. Meanwhile, whisk the cornstarch into the reserved coconut milk until completely dissolved.
  4. Stir the cornstarch mixture into the warmed coconut milk mixture and cook over medium heat until the mixture thickens, about 8 minutes, whisking occasionally. Do not let the mixture boil.
  5. Remove the Sauce Pan from the heat and add the vanilla and peppermint extracts. Add the green food coloring (if desired) and whisk until smooth.
  6. Pour the mixture into the Small Stainless Steel Mixing Bowl, cover with the lid and refrigerate 3 hours or overnight.
  7. When ready to make the ice cream, pour the base into the Ice Cream Maker base, attach the paddle and lid, then set the timer for 15 minutes.
  8. When the timer stops and the paddle stops turning, remove the lid and paddle. Mix in the chocolate chips.
  9. Scrape the ice cream into an ice cream container, cover tightly and freeze until ready to serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

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Microwave Chicken Enchiladas (for one)

To continue my love for the Microwave Pasta Cooker, I recently made chicken enchiladas. I love love love me some enchiladas and I also love how you can mix in whatever fillings you like and whatever you have on hand!

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Screen Shot 2019-03-03 at 9.40.03 AMChicken Enchiladas
Serves 1

1/2 cup cooked shredded chicken
2 tablespoons black beans
1 tablespoon canned green chiles
1 tablespoon Pantry Southwestern Seasoning
1/2 cup shredded Colby-Jack cheese, divided
3 6-inch flour tortillas
1/4 cup red enchilada sauce, divided

  1. In the Small Glass Mixing Bowl, mix the chicken, beans, chiles, Southwestern Seasoning and 1/4 cup cheese with the Small Mix ‘N Scraper until combined.
  2. Place the tortillas on a plate and microwave 30 seconds or until soft.
  3. Divide the filling between the three tortillas and roll up.
  4. Pour 2 tablespoons enchilada sauce in the Microwave Pasta Cooker and spread to cover the bottom.
  5. Place the three filled tortillas on top of the sauce, then pour the remaining sauce over the enchiladas.
  6. Cover with the lid and microwave 2:30. Remove the lid and sprinkle the remaining cheese on top. Cover with the lid and return to the warm microwave for 1 minute.
  7. Remove the lid and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Parmesan Crackers

I love weekends when I can test recipes and use some of my favorite products! This weekend I pulled out my Rolling Cookie Cutter to make some savory crackers.

This is a great idea for when you have leftover pie crust scraps, or if you’re just in the mood for something quick and fun. These can be make gluten-free too! And this recipe is so versatile… you can do any combination you would like, sweet or savory!

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Parmesan Crackers
Serves 2

1 cup Bob’s Red Mill 1:1 Baking Flour
1/4 cup butter or ghee, cut into pieces
1 egg white
1 ounce Parmesan cheese
1 tablespoon Pantry Italian Seasoning Mix

  1. Heat the oven to 350F
  2. In the Manual Food Processor, combine the flour, butter and egg white and pump the handle to process until the mixture forms a ball.
  3. Remove the dough from the Processor to a lightly floured Baker’s Mat. Roll to 1/8″ thick using the Marble Rolling Pin.
  4. Grate the cheese evenly over the dough using the Microplane Adjustable Fine Grater, then sprinkle with the Italian Seasoning.
  5. Fit the Rolling Cookie Cutter with the fluted square head and cut the dough into squares. Cut each square in half diagonally.
  6. Transfer the triangles to a Cookie Sheet covered with the Reversible Silicone Baking Mat and bake 12 minutes or until light brown and crisp.
  7. Remove from the oven and serve immediately using the Mini-Serving Spatula.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

South-of-the-Border Meatloaf (for two)

IMG_7484In my attempts to make recipes for one or two, I’m revisiting some of Pampered Chef’s classic recipes. I love this one as it’s spicy and full of flavor! And best of all? Just 6 minutes in the microwave!

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Mix the ingredients together and form into a small loaf, pop the lid on and you’re in business!

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Screen Shot 2019-02-24 at 11.47.10 AMSouth-of-the-Border Meatloaf
Serves 2

1/2 pound grass-fed ground beef
1/4 cup chopped green pepper
1/4 cup chopped white onion
2 tablespoons crushed tortilla chips
1/4 cup ketchup
1/2 tablespoon Pantry Chipotle Rub
1 egg
1/2 cup shredded cheddar cheese, divided

  1. In the Small Glass Mixing Bowl, combine the ground beef, green pepper, onion, and crushed tortilla chips.
  2. In the 1-Cup Silicone Prep Bowl, combine the ketchup and Rub.  Mix 2 tablespoons of the ketchup mixture into the meatloaf mixture.  Add the egg and. 1/4 cup shredded cheese to the meatloaf mixture, mixing well to combine.
  3. Transfer the mixture to the Microwave Pasta Cooker and shape into a loaf. Cover with the Lid and microwave on HIGH 6 minutes.
  4. Remove the Cooker from the microwave and spread the remaining ketchup mixture on top using the Mini Skinny Scraper. Top with the remaining cheese.
  5. Cover with the Lid and place back in the warm microwave for 5 minutes to melt the cheese and let the meatloaf rest.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Cheddar Broccoli Rice (for one)

I’m kinda obsessed with this little Microwave Pasta Cooker!  I think it’s name limits its possibilities though.  It can do so much more than cook pasta!

Bill has a lot of travel coming up so I’ve been thinking about what I’ll be making for myself. Before he came into my life, I cooked for one for YEARS and always found it challenging. Now there are so many fantastic resource out there. I’m not the kind who likes to make a lasagna and eat it for a week. I need variety!

So next month will be fun with lots of experimenting! For now, enjoy this one!

On a side note, don’t try to do more rice than the recipe suggests as it will boil over and you’ll have a mess to clean up. Ask me how I know! LOL

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Chicken Broccoli Rice
Serves 1

1/3 cup quick-cooking rice*
2/3 cup water
3 broccoli florets
1/2 teaspoon cornstarch
1/4 cup milk
1/3 cup shredded cheddar cheese
salt and pepper

  1. Place the rice and water in the Microwave Pasta Cooker, cover with the lid and microwave 3-4 minutes.
  2. Meanwhile, chop the broccoli using the Food Chopper. Mix the cornstarch with the milk until the cornstarch is dissolved.
  3. When the rice is fully cooked, mix in the broccoli, milk mixture and cheese.
  4. Return to the microwave for another 90 seconds to melt the cheese and thicken.
  5. Remove form the microwave, season with salt and pepper and stir.

*If you’d like to use regular rice, cook for 10 minutes.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Focaccia for One

Cooking for one is hard enough but then baking? That can be impossible! I lived on my own for years and wish I had more resources available. So in writing recipes, I’m going to work on more to feed one or two.

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This afternoon I tested this one. Since it’s made in the microwave and does not contain yeast like traditional focaccia, it’s pretty dense.

Focaccia for One
Serves 1

1/2 cup flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon Italian Seasoning Mix
3 ounces milk
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese

  1. Spray the Microwave Pasta Cooker with oil and spread with the Chef’s Silicone Basting Brush.
  2. In the Cooker, mix the flour, baking powder, baking soda, salt and Italian Seasoning Mix.  Add the milk and oil and stir to combine.
  3. Place the cover on the Cooker and microwave on HIGH 2 minutes (microwaves vary and so will baking time so start watching it after 90 seconds).
  4. Remove from the microwave and let rest 1 minute.
  5. Sprinkle with the parmesan and place in a toaster oven 2 minutes to crisp the top and melt the cheese.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!