Happy National Ice Cream Day! Let’s celebrate with one of my favorite treats! And while it’s technically not ice cream, it’s cold, creamy and refreshing. And a fairly decent replica of my absolute FAVORITE Disney Park treat. And lord knows I like a lot of Disney treats.
Now, for those who aren’t familiar, a Dole Whip is a pineapple soft serve treat. You can get them at Adventureland in Disneyland and The Magic Kingdom, as well as several other spots in Disney World. Some places you can get it swirled with vanilla ice cream, some places you can get it with a shot of coconut rum. My favorite way to have it is as a float. Pineapple soft serve with pineapple juice. It is sooooo refreshing after a hot day riding rollercoasters and getting your picture taken with Mickey.
And, as it turns out, it’s really easy to replicate it at home! So if getting to one of the parks isn’t in your foreseeable future, don’t be too sad, at least you can snack as if you were there.
2 cups frozen pineapple chunks
1/2 cup milk (any kind, I use almond)
All you need to do is put your frozen pineapple chunks and milk into your food processor and turn it on. The hardest part is being patient while your food processor turns those frozen chunks into the perfect soft serve consistency, which usually takes me about five minutes and several breaks where I smush it down to get rid of all the chunks.
The only problem with these is that they don’t photograph well, but believe me, they taste yummy! And it’s a fairly healthy treat since it’s nothing but pineapple and milk. Let me know what you think!
Wow! It’s been a busy week! I had a birthday, a party, and a trip to the family cabin. It was fun, but not super conducive to writing, so it’s kind of nice to be back home, and back in the groove of things. And the week has given me so many things to write about! Yay!
Whenever we get to the cabin, I like to plan our meals up there. Getting to the grocery store is kind of a pain when we’re up there, as is trying to take lots of leftovers home with us, so the more I plan, the better it is. Of course, on our last night there I didn’t really have a plan for dinner besides “eat a lot so we don’t have to pack it tomorrow”.
Using what we had leftover from the week, I whipped up an easy and yummy carbonara. That’s why I love this pasta dish. It can be made from basically scraps, but it’s delicious and rather impressive. I used the last of the pack of bacon, a few eggs, and a quarter onion left from taco night, and voila! Pasta carbonara!
1 LB pasta
5 slices bacon, cut up
3/4 cup Parmesan cheese
1/4 white onion, diced
Get your pasta going.
Start frying your bacon in a large frying pan on medium high heat.
While you’re waiting for your pasta to cook, and your bacon to crisp, whisk together your eggs and cheese in a large bowl and set aside.
Dice your onion and add it to your bacon when the bacon is almost done cooking. Turn the heat down to medium to medium low heat so your onions don’t burn. I season my bacon and onion with pepper and garlic powder to give it some extra flavor. Feel free to do the same, or not. Up to you.
When your bacon is crispy, and your onion translucent, remove it from the heat and drain the grease.
When your pasta is finished cooking, drain the water and add the noodles to your bacon and onion. Mix until your noodles are evenly covered.
Here’s the only slightly tricky part. Add the pasta to your egg and cheese mixture and stir quickly. You want to make sure to stir it right away so that you get a nice, creamy sauce and not scrambled eggs. But as far as tricky parts go, this one is pretty easy.
You’re done! Garnish with a little extra cheese or pepper and serve with a nice salad, and you’ve got a yummy dinner and a cleaner fridge.
Ok, so I’m trying to make healthier choices in my life. Exercise on a regular basis, eat better, etc. Surprisingly, one of the easiest changes I’ve made has been adding in lots and lots of green veggies. Turns out I’m not half bad at cooking veggies. At least, I’m not half bad after some serious trial and error.
The veggie I’m most proud of is the humble Brussel sprout. Because who knew they could taste so good? Also proud because I had to eat a lot of not so tasty Brussel sprouts before figuring out how to cook them the way I like them. My mom loves Brussel sprouts, and she throws a huge thing of whole sprouts in the oven, sprinkled with balsamic, salt and pepper and they taste great! When I tried to copy it they never cooked all the way through.
Then I tried making Brussel sprout chips after seeing them online. These too didn’t turn out for me. I don’t have the best knife skills so they cooked unevenly.
Undaunted, I decided to give up on the oven and the idea that my family will ever eat Brussel sprouts with me. So the following recipe is for a single serving.
5-6 decent sized Brussel sprouts
Halve or quarter the Brussel sprouts depending on how big they are and how quickly you want them to cook
Warm up a medium frying to medium high heat
Throw in your sprouts with some olive oil (I use about 1 teaspoon) and lemon juice (about 1/4 teaspoon)
Season them with garlic salt and lemon pepper.
Cover them for about two minutes, or until the sprouts are bright green.
Uncover and continue to cook until they are as crispy and brown as you like them.
**** I always break my sprouts apart while I cook them. Not only do they cook faster, but the little “leaves” of the sprouts turn into crispy little Brussel sprout chips.****
The acidity of the lemon juice really makes these pop. And getting them nice and crispy makes me pine less for potato chips. They are also super filling without a lot of calories. In conclusion; Brussel sprouts for the win!
This is not the recipe for the best pancakes you will ever eat (at least I kind of hope not), this is a basic recipe and more importantly, some simple tips for cooking pancakes. This is for people who curse at their griddles and can’t figure out why their pancakes never work. This is for people who have all but given up. 😉
1 1/2 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
3 tablespoons melted butter (melt it before you start mixing your ingredients so it cools slightly)
Mix your dry ingredients.
Add your wet ingredients, making sure to not over stir your batter.
Cooking Your Pancakes
Get your griddle or non stick frying pan to the right temperature. I put mine on a little over medium heat and let it warm up while I make my batter. ***Test your griddle or pan to make sure it’s the right temperature by splashing just a little bit of water on it. If the water droplets “dance” on the pan it’s a good heat for cooking pancakes. If the water evaporates right away, the pan is too hot. ***
I spray my pan with cooking spray right before I drop the batter in the pan because my “non stick” frying pan has a tendency to stick. If your pan or griddle is better than mine, feel free to skip this step.
Drop some batter into the pan. The smaller the pancake, the easier to flip and the faster it’ll cook, so if you struggle with pancakes, you might want to start with silver dollar size.
*** Don’t try to flip your pancake too soon. Wait until your pancake starts to “bubble” before you flip it.
*** Don’t smush your pancakes once you flip them. It’ll make them dense, aka, like hockey pucks.*** Let them cook on the other side for about two minutes and you should hopefully have some pretty decent pancakes.
I hope these tips and tricks help you impress your family with a delicious pancake breakfast. Enjoy!
Fun story, when I was pregnant the first time I was nauseous for roughly the first five and a half months. It wasn’t fun. One day I woke up with an intense craving for sopapillas, so I went out for lunch with my mom and future mother in law. I asked the incredibly kind waitress for extra sopapillas and she delivered. I explained that it was the first time food tasted good in months, and she brought me more. When we paid the check, she brought me a to go box filled with even more sopapillas! I burst into tears, because I was so touched, and because pregnancy hormones are fun.
Unless you are from New Mexico, you might not know what a sopapilla is. My spell checker has apparently never heard of them either. Well guys, I’m about to blow your mind. This recipe is insanely easy to make, and sopapillas are so versatile you could eat them for breakfast, lunch, dinner, or dessert. Sopapillas are puffy fried dough. Think funnel cake but not necessarily sweet and puffier. Or a Chalupa shell but again, puffier. The word, sopapilla, roughly translates to “little pillow”, so, puffy. 😉
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup warm water
vegetable oil for frying
Mix the dry ingredients.
Add the oil and water.
Mix with a fork or your hands until the dough is uniform. It should be wet enough to not flake apart, but dry enough to not stick to your hands.
Cover the dough and leave it to set for at least one hour. *In my experience, the longer I leave my dough alone, the better it puffs up when frying. I tend to make my dough in the morning, put it in the fridge, and fry it up for dinner.*
Heat up your oil for frying. The deeper the oil, the puffier the sopapilla, so use a deep fryer, or the deepest frying pan you have.
While the oil is heating, it’s time to roll out your sopapillas. Flour your surface, and grab a small (like 1 inch in diameter) ball of the dough. Roll it in the flour a little bit to make it easier to roll out.
Roll it out nice and thin, about 1/8 of an inch.
When your oil is ready (375°F) fry those puppies up. I find it works best to fry one at a time.
Sopapillas are best eaten immediately, not that you’re going to want to wait. And they really are super versatile! Because they are essentially little pillows of fried dough, they are great for stuffing! So stuff them with eggs, hash browns and bacon for breakfast, or beans, rice and meat for lunch or dinner. Pair them with some vanilla ice cream and cinnamon sugar and you’ve got dessert. Or just drizzle some honey on them.
Mmmmm. I’m still full from dinner last night. We made a quick stir fry and homemade egg rolls to go with it. The stir fry was fine, but those egg rolls! I always eat more of them than I mean to, faster than I mean to. The recipe makes about 16 egg rolls, so for a family of four, that equals a lot of egg rolls.
I adapted this recipe from several other ones that I’ve seen and tried, and that’s the nice thing about egg rolls, they are very adaptable. The following recipe is more of a guideline to get a beginning cook comfortable making them, so feel free to change it up as much as you want to! And let me know in the comments what changes you made so I can try them too!
About 2 1/2 cups of crisp veggies. I use a prepackaged slaw that’s got broccoli, cabbage and carrots in it
One package of egg roll wrappers
1 1/2 lbs ground pork
Vegetable oil for frying
Season your pork with the white pepper, ginger, garlic and salt. I usually start with about a 1/2 teaspoon of each, and then add more while cooking. It is all to taste though, so if you aren’t big on ginger, go easy on it or leave it out altogether. If you like spice, add extra white pepper. You do you.
Cook your pork completely through in a skillet. I cook it at a medium high heat for about 8 minutes. It should smell pretty delicious while cooking, if it doesn’t, maybe add some more seasoning. I usually add a splash of soy sauce towards the end.
When it’s done cooking, let the pork cool while you get your veggies ready.
I take about 2 1/2 cups of my slaw and put it in a big bowl. I season mine lightly with ginger, white pepper and salt. I also add a splash (about a tablespoon) of sesame oil, but sesame oil isn’t for everyone, so feel free to skip it.
Add your pork to your veggies and mix. There is probably going to be a lot of fat from the pork in your pan, don’t add that to your veggie mixture or it’s going to be too wet. I use a slatted spoon to scoop my pork into my veggies. That way I leave most of the fat in the pan.
Crack your egg into a bowl and stir. You’re going to use this to seal your egg rolls.
Take an egg roll wrapper and lay it out like a diamond.
Put a small handful of your mixture in the center of your wrapper. Make sure not to add too much or too little.
Take the side corners of the wrapper and fold them in. Then take the bottom corner and fold it up. It should look like an open envelope.
Spread a little egg on the top corner.
Roll your roll from the bottom up. You want to roll it pretty tight so that it doesn’t fall apart while frying.
You’re going to want to get your oil pretty hot, about 375°. If you don’t have a thermometer, do what I do. I fry mine in a medium frying pan with enough oil to cover half of the egg roll. I heat it at a medium high heat and let it warm for about five minutes. To see if my oil is ready, I take a small strip of egg roll wrapper (I usually have a few left over) and put it in the oil. You want it to get golden brown relatively quickly, like 15 seconds quickly. When your wrapper strips get golden brown right away, you are ready to fry your egg rolls.
I fry mine for about 2-3 minutes. I leave a few in a little longer because my husband likes them more brown than I do.
When you take them out of the oil you are going to want drain them. The first time I made egg rolls I didn’t do this correctly and ended up with little pockets of piping hot oil. Ouch and yuck. Now I do two things; when I take the roll out of the oil, I take it out by the end so that the oil drips out the other end. And I put it on a cookie sheet covered with paper towels, that I prop up on one end. That way the rolls cool at an angle and drain any excess oil.
I love making these with my daughter. Since it’s such a flexible recipe, she can have a little more fun with it and get creative. She helps me with every step except the actual frying.
I hope this recipe works for you as well, let me know in the comments! Now, I think I’ll go have a salad for lunch. I’m still kind of full. 😉