Vanilla Ice Cream with Olive Oil (Trust Me)

Okay, if you haven't heard of this, and it sounds odd, then this is one of those things you're gonna have to trust me on. <br /><br /><div style="text-align: center;"><strong>Gelato Con Olio E Sale (Ice Cream With Olive Oil & Sea Salt)</strong></div><br /><div style="text-align: center;"><img alt="" class="photo-img" src="http://food.sndimg.com/img/recipes/22/09/09/large/picDce5m0.jpg" /><br /><span style="font-size: xx-small;">The source for this recipe is Jamie Oliver. </span><span style="font-size: xx-small;">The link for the photo goes right to me at food.com.</span><br /><span style="font-size: xx-small;">"A la Carte" was the name of my catering company, and my profile on food.com. The photo was taken by GaylaJ on food.com. </span> </div><br />Back when I posted this recipe on Food.com, in 2007, I was a caterer, and was cooking all kinds of dishes, and open to all kinds of foods. I had been given a Jamie Oliver cookbook with this recipe in it. I hadn't tried olive oil on vanilla ice cream, but fully intended to. Once I did try it, that was it.  That summer, I swear I had this every single night for a week. <br /><br />But over the years I kinda forgot about this delicious concoction. You see, I'd left catering when the kids got older because I just couldn't work the late nights and weekends. I became a cooking slave to my little darlings who insisted on hot dogs, mac 'n cheese, and deserts such as bubble-gum ice cream, and rocket pops. <br /><br />But lately I've been missing some of the foods I used to cook, and have been going through all of my old favorites. In my binder, among the Thai and Indian recipes, was a copy of the recipe for <br /><div style="text-align: left;">Gelato Con Olio E Sale (Ice Cream With Olive Oil & Sea Salt), and I was so happy for the reminder! </div><br />Lucky for my taste buds, yesterday it was almost 90, and today is the same. <br /><br />SO, what's a girl to do?  <br /><br /><em>The obvious answer. Eat Ice Cream. </em><br /><br />Now, please, please, please <span style="font-size: xx-small;">(pretty please)</span> try this. It's so good. And, as I said all those years ago when I was about to try it, "If I don't like it, what am I out? A bowl of vanilla ice cream?"<br /><br />Ingredients:<br /><div class="section clrfix ingredients" sizcache037759427489756664="12" sizset="1"><ul sizcache037759427489756664="12" sizset="1"><ul sizcache037759427489756664="12" sizset="1"><li sizcache037759427489756664="12" sizset="1">2 scoops good vanilla ice cream (I use the slow churned, because although it's lower in calories and fat, it's super creamy and rich tasting) <li sizcache037759427489756664="12" sizset="2">2 TBSP extra virgin olive oil (Jamie says use grassy olive oil - well, I just have a decent Spanish Extra Virgin Olive Oil) <li sizcache037759427489756664="12" sizset="3">A pinch Course Sea Salt </li></li></li></ul></ul></div><br /><div class="section clrfix directions" sizcache037759427489756664="12" sizset="4">Directions: </div><div class="section clrfix directions" sizcache037759427489756664="12" sizset="4"><ol sizcache037759427489756664="12" sizset="4"><li sizcache037759427489756664="12" sizset="4">Put a couple of scoops of good quality vanilla ice cream in to a bowl. Drizzle with some very good extra virgin olive oil, and sprinkle with a pinch of sea salt on top. </li></ol></div><div sizcache037759427489756664="12" sizset="4"> </div><div sizcache037759427489756664="12" sizset="4">So what do you say? Do you trust me? Will you try it, pretty please?! </div>

Vanilla Ice Cream with Olive Oil (Trust Me)

Okay, if you haven't heard of this, and it sounds odd, then this is one of those things you're gonna have to trust me on. Gelato Con...

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Shepherd's Pie with BACON

<div class="section clrfix ingredients" sizcache07555496024420529="12" sizset="1"></div><div class="separator" sizcache07555496024420529="12" sizset="1" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyRDKYMXVWPp2uJIWrfjsqkDF7P3IEKJaRlmiEqOFfHMqThB8dexP1XWb38pU00kok9BJi1M_BJ4m7ygZ5Ar7qd9fKqXVTBMy01mi95xQfFnswQ1FZpVaN980cAzjJKwZkCuDZ_kig1Q/s1600/5-1-13+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtyRDKYMXVWPp2uJIWrfjsqkDF7P3IEKJaRlmiEqOFfHMqThB8dexP1XWb38pU00kok9BJi1M_BJ4m7ygZ5Ar7qd9fKqXVTBMy01mi95xQfFnswQ1FZpVaN980cAzjJKwZkCuDZ_kig1Q/s320/5-1-13+015.JPG" width="320" /></a></div><h2 class="section clrfix ingredients" sizcache07555496024420529="12" sizset="1" style="text-align: center;">Shepherd's Pie with Bacon</h2><div class="section clrfix ingredients" sizcache07555496024420529="12" sizset="1" style="text-align: center;"></div><div class="section clrfix ingredients" sizcache07555496024420529="12" sizset="1" style="text-align: center;">The weather's nice and the BBQ is up and running, but sometimes I have to prepare something the kids will eat! So, with that in mind, here's a Shepherd's Pie recipe that my kids will devour. <br /><br /></div><div class="section clrfix ingredients" sizcache07555496024420529="12" sizset="1" style="text-align: center;">(In fact, that's the reason I have only one photo. </div><div class="section clrfix ingredients" sizcache07555496024420529="12" sizset="1" style="text-align: center;">The kids swarmed the kitchen and dug in before I had a chance to plate!) <br /><br /></div><h2 class="section=title" sizcache07555496024420529="12" sizset="1">Ingredients </h2><div class="section clrfix ingredients" sizcache07555496024420529="12" sizset="1"></div><div class="section clrfix ingredients" sizcache07555496024420529="12" sizset="1"><ul sizcache07555496024420529="12" sizset="1"><h2>Pie</h2><ul class="multi" sizcache07555496024420529="12" sizset="1"><li sizcache07555496024420529="12" sizset="1">1 lb ground beef (I use the fattier kind, <span style="background-color: yellow;">for better flavor, and</span> just drain and rinse) </li><li sizcache07555496024420529="12" sizset="2">1 onion, chopped (I use a small onion) </li><li sizcache07555496024420529="12" sizset="3">2 garlic cloves, minced </li><li sizcache07555496024420529="12" sizset="4">salt, to taste </li><li sizcache07555496024420529="12" sizset="5">pepper, to taste </li><li sizcache07555496024420529="12" sizset="6">1 small carrot, shredded. (Used the cheese grater) </li><li sizcache07555496024420529="12" sizset="6">Frozen Peas</li><li sizcache07555496024420529="12" sizset="6">Frozen Corn (Large handful or two of peas and corn) </li></ul><h2>Gravy</h2><ul class="multi" sizcache07555496024420529="12" sizset="7"><li sizcache07555496024420529="12" sizset="7">3  tablespoons butter </li><li sizcache07555496024420529="12" sizset="8">3  tablespoons flour </li><li sizcache07555496024420529="12" sizset="9">1 (10 ounce) cans beef broth </li></ul><h2>Potato </h2><ul class="multi" sizcache07555496024420529="12" sizset="10"><li sizcache07555496024420529="12" sizset="10">8 small potatoes (Yukon Gold is my preferred kind) </li><li sizcache07555496024420529="12" sizset="11">3 tablespoons butter, to taste </li><li sizcache07555496024420529="12" sizset="12">3 tablespoons cream cheese (I use heaping) </li><li sizcache07555496024420529="12" sizset="12">8 oz grated cheddar cheese (4 oz for the potatoes, 4 oz for the top!) </li><li sizcache07555496024420529="12" sizset="12">4  oz Parmesan cheese </li><li sizcache07555496024420529="12" sizset="12">4 slices bacon, cooked and crumbled </li><li sizcache07555496024420529="12" sizset="13">1/4 cup milk, to taste </li><li sizcache07555496024420529="12" sizset="13">3 green onions, chopped </li><li sizcache07555496024420529="12" sizset="14">salt and pepper, to taste </li></ul></ul></div><br /><div class="section clrfix directions" sizcache07555496024420529="12" sizset="16"></div><h2 class="section clrfix directions" sizcache07555496024420529="12" sizset="16">Directions</h2><div class="section clrfix directions" sizcache07555496024420529="12" sizset="16"></div><div class="section clrfix directions" sizcache07555496024420529="12" sizset="16"><ol sizcache07555496024420529="12" sizset="16"><li sizcache07555496024420529="12" sizset="16">Preheat oven to 350°F. <br /></li><li sizcache07555496024420529="12" sizset="17">Peel and quarter potatoes and cook in boiling salted water until tender. Just stick a fork in one, and if it falls off the fork they're done. I don't know, takes about 15 minutes. </li><li sizcache07555496024420529="12" sizset="17">Drain and mash potatoes. </li><li sizcache07555496024420529="12" sizset="17">Add 4 oz of cheddar cheeese.</li><li sizcache07555496024420529="12" sizset="17">Add all other potato ingredients <em>EXCEPT</em> bacon, and combine. <br /></li><li sizcache07555496024420529="12" sizset="18">In a large skillet, brown beef, onions and garlic. </li><li sizcache07555496024420529="12" sizset="19">Drain fat if necessary. I actually rinse the beef in hot water to remove the fat better. </li><li sizcache07555496024420529="12" sizset="20">Add carrots, peas, corn, salt and pepper. Turn off the heat. </li><li sizcache07555496024420529="12" sizset="20">Meanwhile melt butter in a pan, and once bubbling, add flour. Stir for one minute, but do not brown or burn. Add beef broth and whisk to combine. </li><li sizcache07555496024420529="12" sizset="20">Add gravy to the meat and transfer to a clear baking 9x13" pan. </li><li sizcache07555496024420529="12" sizset="20">Put the potatoes into a gallon baggie, and snip off the corner to "pipe" potato mixture on top of the meat mixture. </li><li sizcache07555496024420529="12" sizset="20">Sprinkle bacon on top, and top with extra cheese and pepper. If you want it to look super pretty, dust the top with paprika. </li><li sizcache07555496024420529="12" sizset="20">Bake for 30 minutes until bubbly and brown. </li></ol></div><div sizcache07555496024420529="12" sizset="20"></div><div sizcache07555496024420529="12" sizset="20">I would serve this with a big, light salad, but Big A and the kids insist on garlic bread with just about everything. So do whatever makes 'em happy. </div>

Shepherd's Pie with BACON

Shepherd's Pie with Bacon The weather's nice and the BBQ is up and running, but sometimes I have to prepare something the kids will ...

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Double Dipped Chicken Parmesan

<div class="ingredient" itemprop="ingredients">Hey ho! <br /><br />I spent part of my day painting a large gold picture frame black, and I planned on posting my fabulous results today, but there was a little incident with the dog...</div><div class="ingredient" itemprop="ingredients"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJdq_E7z2RTpx3DiAwM0Ek47_DsGvy9vv2EVVAxNFwYF067aaoiHbqz4Kjwm5ZrsgxlhHpGty_n_6mfLhj5ENS8fgNlNCLm5V2iJyrZaG6X7XGH-GzoDEOL50TbaymKJKlD-9M2SK7_Y/s1600/glitter+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaJdq_E7z2RTpx3DiAwM0Ek47_DsGvy9vv2EVVAxNFwYF067aaoiHbqz4Kjwm5ZrsgxlhHpGty_n_6mfLhj5ENS8fgNlNCLm5V2iJyrZaG6X7XGH-GzoDEOL50TbaymKJKlD-9M2SK7_Y/s320/glitter+019.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;">which I will discuss tomorrow. Let's suffice it to say, she is in the proverbial dog house! </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">So instead of the big reveal of my picture frame, I'll share the recipe I am cooking for dinner tonight. I first made this recipe in 2006, when I was catering.  I call it "mine" because I had the idea of "double dipping" the chicken for chicken parm (even though I did a google search and apparently, lots of people double dip). And, why not! I love the breading on chicken parm, and if one dip is good, two is waaaaay better. </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">The chicken is pounded flat prior to cooking - don't skip this step because it makes the chicken breast really tender. (In fact, I rarely cook chicken without flattening it first.) </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">And, just a note: I would use seasoned bread crumbs. I know Panko is all the rage, and I love it too, but the Italian seasoned crumbs make the dish taste a little more authentic. </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">The recipe only takes about 40-45 minutes from start to table, so don't be intimidated. By all means, use your favorite tomato sauce from a jar, like I do.  Mine is Wegman's Tomato Basil Sauce. </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">(Confession: I was so hungry I forgot to take a photo of my finished dish! So this photo is not mine - it is from </span><a href="http://www.google.co.in/search?hl=en&q=double+dipped+chicken+parmesan&bav=on.2,or.r_qf.&bvm=bv.44158598,d.dmg&biw=1067&bih=503&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi&ei=J_5KUYWoF6vl4APyp4GQCA#imgrc=_Vx-ZItWJOsthM%3A%3BO4b3Qka27GpnGM%3Bhttp%253A%252F%252Fcontent0.tastebook.com%252Fcontent%252Fphoto%252Fuser_photo%252F8TaGqgdh13c2536303732313mKAXg8Rc_1347204751.jpg%3Bhttp%253A%252F%252Fwww.tastebook.com%252Frecipes%252F1373274-Double-Dipped-Chicken-Parmesan%3B484%3B344"><span style="font-size: x-small;">here</span></a><span style="font-size: x-small;">!)</span> </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"> <a data-ved="0CAUQjRw" href="http://www.google.com/url?sa=i&rct=j&q=&esrc=s&frm=1&source=images&cd=&cad=rja&docid=O4b3Qka27GpnGM&tbnid=_Vx-ZItWJOsthM:&ved=0CAUQjRw&url=http%3A%2F%2Fwww.tastebook.com%2Frecipes%2F1373274-Double-Dipped-Chicken-Parmesan&ei=hP1KUfzCM-fI0AHXoYGoCw&bvm=bv.44158598,d.dmg&psig=AFQjCNH0DgFYDrAAVyfyKBI_o6Cc1ythkw&ust=1363955447789198" id="irc_mil" style="border: 0px currentColor;"><img height="344" id="irc_mi" src="http://content0.tastebook.com/content/photo/user_photo/8TaGqgdh13c2536303732313mKAXg8Rc_1347204751.jpg" style="margin-top: 25px;" width="484" /></a></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><strong>Double Dipped Chicken Parmesan</strong></div><div class="separator" style="clear: both; text-align: left;">Serves 4</div><ul><li><div class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="amount"><span class="value">4 </span><span class="type">medium</span></span> <span class="name">eggs </span></span></div></li><li class="ingredient" itemprop="ingredients"><span class="name">salt & pepper </span></li><li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="amount"><span class="value">2 </span><span class="type">cups</span></span> <span class="name">good quality seasoned dry bread crumbs </span></span></li><li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="amount"><span class="value">4 </span><span class="type"></span></span><span class="name">boneless chicken breasts</span></span></li><li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="amount"><span class="value">1/4</span> <span class="type">cup</span></span> <span class="name">olive oil</span></span></li><li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="amount"><span class="value">1</span> <span class="type">(26 ounce)</span></span> jar <span class="name">tomato and basil pasta sauce </span></span></li><li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="amount"><span class="value">1/2</span> <span class="type">cup</span></span> <span class="name">freshly grated Parmesan cheese </span></span></li><li class="ingredient" itemprop="ingredients"><span class="ingredient"><span class="amount"><span class="value">1 </span><span class="type">cup</span></span> <span class="name">freshly grated mozzarella cheese </span></span></li></ul><h4 class="pod directions">Directions:</h4><span class="instructions" itemprop="recipeInstructions"><div class="pod directions"><ol><li><div class="num">One at a time, place the chicken breasts in a gallon sized freezer bag, and pound to about 1/2 inch. Use the flat side of a meat mallet. </div></li><li><div class="num">Place the eggs in a large bowl and whisk with salt and pepper. </div></li><li><div class="num">Place the bread crumbs in a large bowl and mix with the Parmesan cheese. (If you run out of this when dipping the chicken, just make a little more). </div></li><li><div class="num">Pre-heat the oven to 350°F </div></li><li><div class="num">Dip each chicken breast in the egg, then the crumb mixture. Re-dip in the egg and then the bread crumbs for a second time. </div></li><li><div class="num">In a large heavy (non-stick) skillet heat the olive oil over medium heat. Brown the double dipped chicken in the hot oil for about 4 minutes each side, until golden brown. </div></li><li><div class="num">Remove the chicken and place in a large baking dish (glass). Divide the tomato sauce and spread evenly over each chicken breast. </div></li><li><div class="num">Sprinkle each chicken breast evenly with the mozzarella cheese. </div></li><li><div class="num">Bake on the middle shelf of the oven for 20 minutes until the chicken is cooked through and the cheese is hot and bubbling.</div></li></ol></div><div class="num"> </div><div class="num">That's it! Dinner is ready in under an hour. </div><div class="num"> </div><div class="num">I'm serving this with <a href="http://www.skinnytaste.com/2013/03/bacon-wrapped-green-bean-bundles.html?showComment=1363786921276">Bacon Wrapped Green Bean Bundles</a>. </div><div class="num"> </div><div class="num">Please let me know if you try this recipe! As always, feel free to share any recipes you love - I'm always hungry! </div></span><br />

Double Dipped Chicken Parmesan

Hey ho! I spent part of my day painting a large gold picture frame black, and I planned on posting my fabulous results today, but there was ...

Read more »