Chocolate-Hazelnut Gelato

This is my favorite “chocolate” flavored ice cream/gelato. I usually request vanilla ice cream/gelato or custard with crushed oreos on top. I am not a huge chocolate fan, so this gelato is perfect because the chocolate is not dark or bitter, rather it has a light, milk chocolate, and hazelnut flavor. This is my Dad’s favorite gelato recipe and he requests it all the time! Enjoy!

Heat milk, cream, and sugar over medium heat for about 5 minutes.

Whip the egg yolks and sugar in electric mixer until thick and pale yellow, about 4 minutes.

Pour 1/2 cup of the warm milk mixture into the eggs and stir.

Pour egg mixture back into milk mixture and heat on low until very thick, about 7-10 minutes.

Pour custard mixture through strainer into a large bowl.

Add hazelnut (Nutella) and vanilla and stir completely until it dissolves.

Chill mixture completely before pouring into ice cream maker.

Pour chilled custard into an ice cream/gelato maker and prepare according to manufacturer’s directions. Ours took about 30 minutes.

To serve, scoop into individual bowls and top with chopped hazelnuts, if desired.

Chocolate-Hazelnut Gelato
Ingredients
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 tsp vanilla extract
1/2 cup chocolate-hazelnut spread (Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish

Directions
1. In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until sugar dissolves, about 5 minutes.
2. Meanwhile, in a medium bowl, whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes.
3. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
4. Place a strainer over a medium bowl and pour the custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves.
5. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.
6. To serve, scoop gelato into serving bowls and top with hazelnuts.

Yield: 6-8 servings (about 4 cups)

Baked “Chips”

These are the only way that I will eat a potato. Most of you who know me know that I hate mashed or baked potatoes!!! The mushy texture is too much for me to handle and you should see my face when I eat them! Therefore, I will only eat oven-roasted potatoes because they are crispy. This recipe is quite good and comes from the “Barefoot Contessa Family Style” cookbook by Ina Garten. By the way, these go great with steaks, grilled chicken, pork tenderloin, or fish. Enjoy!

Cut potatoes in half lengthwise, then cut each half into thirds lengthwise.

Sprinkle with olive oil, salt, pepper, garlic and rosemary leaves.

Bake at 400 degrees for 30-35 minutes, turning to other side after 20 minutes.

Baked “Chips”
Ingredients
4 large baking potatoes, unpeeled
4 tbsp olive oil
1 1/2 tsp kosher salt
3/4 freshly ground black pepper
1 tsp minced fresh garlic
1 tsp minced fresh rosemary leaves

Directions
1. Preheat oven to 400 degrees.
2. Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You’ll have six long wedges from each potato.
3. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with one cut side down.
4. Bake the potatoes for 30 to 35 minutes, turning to the other side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.

Serves: 6

Inside-Out Key Lime Pie

This is probably the “prettiest” recipe I have made thus far. The combination of fresh berries, tangy key lime and sweet graham cracker crust makes for the perfect summer dessert. The only “problem” with this recipe is that it said it would serve 8 in the 6 ounce ramekins. I think my ramekins were 6 ounces and I could only make 4 servings. I guess it depends on the size ramekins you use. Other than that, this recipe was perfect and gorgeous looking!

I got this recipe from “Dallas Classic Desserts” cookbook, a compilation of popular desserts from Dallas’ finest restaurants. Inside-Out Key Lime Pie is a classic dessert from Central 214 off Hwy 75 and Mockingbird at the Palomar Hotel. Maybe someday I’ll eat at Central 214 and get to compare my Inside-Out Key Lime Pie with theirs. We’ll have to see whose is better! Enjoy!

Combine graham cracker crumbs, sugar, salt, and melted butter in food processor. Press into ramekins and bake for 15 minutes.

Whisk together condensed milk, yolks, zest of 1 lime, and key lime juice.

Pour into crusts and refrigerate for 2 hours.

Bake dishes in a 300 degree oven for 15 minutes. Let cool and refrigerate for 1 to 2 hours.

To serve, invert each ramekin onto a plate and top with fresh berries and whipped cream. Brush each plate with raspberry coulis if desired.

Inside-Out Key Lime Pie
Ingredients
GRAHAM CRACKER CRUST
2/3 cup graham cracker crumbs
1 1/2 tbsp sugar
Pinch of kosher salt
3 tbsp unsalted butter, melted

KEY LIME FILLING
7 oz (3/4 cup plus 2 tbsp) sweetened condensed milk
2 large egg yolks
1/4 cup Key lime juice
Zest of 1 lime

RASPBERRY COULIS (optional)
1 pint fresh raspberries
1/2 cup sugar
3 tbsp water

Fresh berries to garnish
Whipped cream, to garnish

Directions
1. Preheat oven to 300 degrees.
2. To prepare the crust, combine the crumbs, sugar, and salt in food processor to mix. With the motor running, slowly add the melted butter.
3. Form a crust in eight 6-ounce ceramic baking dishes. Bake for 15 minutes, until golden brown. Let cool. Then refrigerate for 2 hours.
4. To prepare the filling, combine the condensed milk, egg yolks, lime juice, and lime zest in a medium bowl and whisk, until smooth. Fill the crusts with the key lime filling, cover, and refrigerate 2 hours or overnight.
5. Bake dishes in 300 degree oven for 15 minutes. Refrigerate 1 to 2 hours.
6. To make the raspberry coulis, combine the raspberries, sugar, and water in a small saucepan over low heat. Cook until just the sugar dissolves, stirring constantly. Puree the mixture, then strain and let cool.
7. To assemble the dessert, brush each serving plate with the raspberry coulis using a pastry brush. Invert one of the ceramic dishes onto each plate and gently remove the dish. Garnish with fresh berries and whipped cream.

Chicken Tortellini with Asparagus

This is the best pasta I have ever eaten!!!! It is so easy to make and the flavors are just amazing! If you have a hard time finding chicken tortellini, use chicken ravioli instead or a three-cheese tortellini or ravioli blend. This recipe comes from the “Southern Living Farmers Market” cookbook. Everything we have tried in this cookbook has turned out perfectly. I would strongly recommend buying it. Enjoy!

Prepare tortellini according to package directions.

Saute onions over medium heat for 1 to 2 minutes.

Increase heat to medium-high, add asparagus and bell pepper, and saute 5 to 6 minutes.

Stir in pesto. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated.

Remove from heat; stir in pasta, sprinkle with Parmesan cheese, and top with sliced black olives.

This is the ravioli.

Here I am using tortellini.

Serve immediately. (This picture is with ravioli).

This picture is with tortellini.

Chicken Tortellini with Asparagus
Ingredients
1 (20 oz) package refrigerated herb-and-chicken tortellini (I used Buitoni Chicken and Four Cheese Ravioli)
1 lb. fresh asparagus
1/4 cup chopped green onions (about 2 onions)
2 tbsp olive oil
1 medium-size red bell pepper, cut into thin strips
1 (10 oz) jar sun-dried tomato pesto
1/4 cup (1 oz) shredded Parmesan cheese
2 to 3 tbsp ripe black olives (optional)

Directions
1. Prepare tortellini according to package directions
2. Meanwhile, snap off and discard tough ends of asparagus. Cut asparagus into 2-inch pieces.
3. Saute’ onions in hot oil in a large skillet over medium heat 1 to 2 minutes or until softened.
4. Increase heat to medium-high, add asparagus and bell pepper, and saute’ 5 to 6 minutes.
5. Stir in pesto. Cook, stirring occasionally, 2 to 3 minutes or until thoroughly heated.
6. Remove from heat; stir in pasta, and sprinkle with Parmesan cheese and if desired, sliced black olives. Serve immediately.

Yield: 4 to 6 servings

Homemade Protein Bars

I have never made protein bars before but they were very easy and very good. These are much better for you than many of the brands you buy in the store. The only “fats” in these bars come from healthy fats from the nuts and peanut butter. There is only natural sugar such as the dried fruits and honey to add to the sweetness of the bar. My one complaint, though, was the protein powder. The recipe calls for 2 “scoops”, but I think my “scoop” was bigger than average. Because of this, my bars were a little crumbly and needed more liquid ingredients to hold them together. Next time I make them, I’m only using 1 “scoop”, or measuring out 1/4 cup. This recipe comes for the Tasty Kitchen blog. Enjoy!

In a large bowl, combine the rolled oats, oat flour, cinnamon, protein powder, dry milk, and seeds.

In a small bowl, whisk together the peanut butter, vanilla, water, and honey. Microwave for about 45 seconds.

Add the liquid ingredients to the dry ingredients and stir to combine.

Add the nuts and dried fruit and stir to combine.

Pour batter into foil-lined 8 x 8″ pan. Place plastic wrap directly on top of the “dough” and compress the mixture evenly in the dish.

Refrigerate for 1 hour, then cut block into 8-12 bars.

Wrap each bar individually and store in a sealable container. I recommend keeping them refrigerated.

Protein Bars
Ingredients
3/4 cup rolled oats
1/2 cup oat flour
1 1/2 tsp cinnamon
2 scoops vanilla protein powder (1/4 cup=1 scoop)
1/2 cup nonfat dry milk
2 tbsp flaxseeds
2 tbsp sunflower seeds
1/3 cup natural peanut butter
2 tsp vanilla
1/4 cup water
1/4 cup honey
1/2 cup nuts
1/2 cup dried fruit

Directions
1. Line an 8 x 8″ dish with foil, leaving a few inches of extra foil extending over the edges of the dish. Very lightly spray the foil with cooking spray.
2. In a medium bowl, combine the rolled oats, oat flour, cinnamon, protein powder, dry milk powder, and seeds.
3. In a small bowl, whisk together the peanut peanut butter, vanilla, water, and honey. Microwave for about 45 seconds. Whisk, then combine. The mixture will be quite thick.
4. Add the nuts and dried fruit and stir to combine.
5. Roughly spread the mixture into the foil-lined dish. Place a piece of plastic wrap directly on top of the “dough” and compress the mixture evenly in the dish. Leave the plastic wrap on and place in the fridge for an hour or until firm.
6. After an hour, remove and discard the plastic wrap. Use the foil to lift the mixture out of the dish. Slide the mixture off of the foil and cut the block into 8 bars. Place the bars in a sealable container. Since this mixture contains no preservatives, I recommend keeping them refrigerated.

Paprika Chicken with Mushrooms

I debated putting this recipe on the blog because I wasn’t “in love” with this dish, but I’m posting it because it is simple, healthy, and has only a few ingredients. Don’t get me wrong, it is not bad, it just doesn’t have that “wow” factor. I love mushrooms, and the paprika gave it a unique flavor. My husband actually liked this! The only thing I would complain about is the sauce… it would be better and more like a “Chicken Marsala” if you added some chicken broth, sour cream, or red wine. Those ingredients would give it the “wow” factor in my opinion. Anyways, here is the recipe. I found it online at allrecipes.com. Feel free to alter the recipe as you wish.

Pound chicken and sprinkle with paprika, salt, pepper, and garlic powder.

Melt butter over medium heat and cook chicken for 10 minutes, covered.

Flip chicken and top with sliced onions and mushrooms and cook, covered, for another 10 minutes.

Reduce heat to low, stir mushrooms and onions in with butter sauce, and simmer for 5 minutes, uncovered.

Serve immediately.

Paprika Chicken with Mushrooms
Ingredients
4 boneless, skinless chicken breasts
1 tsp papkria
salt and pepper to taste
1 pinch garlic powder
1/4 cup butter
1 onion, sliced into thin rings
1 lb fresh mushrooms, sliced

Directions
1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
2. In a large skillet, melt butter over medium heat. Arrange chicken breasts in the pan, cover, and cook 10 minutes.
3. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
4. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low and cook uncovered for 5 minutes.

Serves 4
Amount Per Serving: Calories: 260 | Total Fat: 14.4g | Cholesterol: 91mg

Macadamia-Mango Chicken with Mango Salsa

This was one of the best grilled chicken recipes I’ve ever had. It’s especially good for the summer. The taste of mango is a cross between a pineapple and a peach. It adds a Caribbean style flavor to this grilled dish. So don’t be tempted to skip making the mango salsa. We made this meal and served it with Fresh Corn Cakes, Strawberry Spinach Salad, Watermelon, and Cherry Pineapple Pecan Cobbler. This comes from the Southern Living “Farmers Market Cookbook”. It is a great cookbook, and everything we have tried has been excellent. Enjoy!

We had too many things cooking in the kitchen, so all I have is the finished chicken pictures.
Grilled chicken in marinade.

Mango Salsa

Chopped Macadamia Nuts

The plated Macadamia-Mango Chicken with Mango Salsa

Macadamia-Mango Chicken
Ingredients
1/2 cup soy sauce
2 garlic cloves, minced
1 tbsp brown sugar
1 tbsp olive oil
1 tsp grated fresh ginger
6 skinned and boneless chicken breasts
3 tbsp macadamia nuts, chopped
Mango Salsa * recipe below

Directions
1. Combine first 5 ingredients in a shallow dish or a zip-top plastic freezer bag; add chicken. Cover or seal, and chill for 1 hour, turning once.
2. Preheat grill to 350 to 400 degrees (medium-high). Remove chicken from marinade, and discard marinade.
3. Grill, covered with lit, over medium-high heat 5 to 6 minutes on each side or until done.
4. Sprinkle evenly with nuts. Serve with Mango Salsa.

Yield: 6 servings

*Mango Salsa
Ingredients
1 mango, peeled and chopped (1 1/2 cups chopped jarred refrigerated mango may be substituted)
1/3 cup diced red onion
1/3 cup chopped fresh cilantro
1 tbsp fresh lime juice

Directions
1. Stir together all ingredients.
2. Cover and chill until ready to serve.

Yield: about 1 1/2 cups

Fresh Corn Cakes

I have never heard of “corn cakes” before, but these sounded great! They are essentially a corn “pancake”, but also remind me of a fritter. We absolutely LOVED this recipe and they are a great side dish to grilled chicken or a grilled meat during the summer. These come from Southern Living’s “Farmers Market Cookbook”.

Cut corn off the kernel. Pulse with eggs, milk, and butter in a food processor 3 to 4 times or until coarsely chopped.

Combine flour, cornmeal, cheese, chives, salt, and pepper in a large bowl.

Stir in corn mixture until dry ingredients are moistened.

Spoon batter onto a hot, lightly greased griddle or nonstick skillet. Cook for 3 to 4 minutes, flip, and cook another 2 to 3 minutes.

Corn Cakes
Ingredients
2 1/2 cups fresh corn kernels (about 5 ears)
3 large eggs
3/4 cup milk
3 tbsp butter, melted
3/4 cup flour
3/4 cup yellow or white cornmeal
1 (8 oz) package fresh mozzarella cheese, grated
1 tbsp chopped fresh chives
1 tsp salt
1 tsp freshly ground pepper

Directions
1. Pulse first 4 ingredients together in a food processor 3 to 4 times or until corn is coarsely chopped.
2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.
3. Spoon 1/8 cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes).
4. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

Yield: about 3 dozen

Cherry Pineapple Pecan Cobbler

We have not made this dessert in over 6 years and I don’t know why its been so long! It was one of my grandfather’s favorite desserts and we thought of him as we made it tonight. It comes from “The Dove’s Nest Restaurant” cookbook, which has recipes from many historic Texas towns. “Dump Cake” is another name for this Cherry Pineapple Pecan Cobbler since it involves just “dumping” canned fruit, cherries, and cake mix into this cobbler. Super easy, super delicious!

Spread drained pineapple in baking pan. Top with sugar.

Cover with the cherry pie filling.

Sprinkle the cake mix evenly over the cherries, then drizzle with melted butter.

Sprinkle with the pecans.

Bake at 350 degrees for 1 hour.

Serve warm with vanilla ice cream.

Cherry Pineapple Pecan Cobbler
Ingredients
1 (8 oz) can crushed pineapple
1/2 cup sugar
1 (21 oz) can cherry pie filling
1 (2-layer) package butter cake mix
1/2 cup melted butter
1 cup chopped pecans (I am not a nut person, so I used only a 1/2 cup of nuts. However, they tasted so crunchy and delicious, I wished I had used the whole cup!)

Directions
1. Spread the undrained pineapple in the bottom of a buttered 9 x 13 inch baking pan. Sprinkle with the sugar. Cover with the cherry pie filling.
2. Sprinkle the cake mix evenly over the cherries. Drizzle with the melted butter. Sprinkle with the pecans.
3. Bake at 350 degrees for 1 hour.
4. Serve warm with vanilla ice cream.

Serves 12

Rick Katz’s Brownies for Julia

This recipe comes from Dorie Greenspan’s “Baking” cookbook. When Dorie was working with Julia Child, Boston-pastry chef, Rick Katz would make Julia and Dorie these dark, very fudgy brownies. Making these brownies are different from most recipes because of the way the batter is prepared. Half of the eggs and sugar are mixed in with the chocolate, while the other half are beaten until they double in volume and are as light as a sponge. This creates a creamy, soft, and definitely fudgy, gooey, brownie. If you want to try one when they first come out of the oven (like my husband does), they are like a mini molten-chocolate cake, very gooey, melty, and runny. After they cool, they will set up. Enjoy!

Melt the chocolate and butter over a saucepan with simmering water. Stir frequently until just melted.

Whisk eggs and sugar together. Add half of the egg mixture to the warm chocolate, and beat the remaining egg mixture over medium-high speed for 3 minutes.

Pour the remaining egg mixture into the chocolate and fold with a spatula. Fold in the flour-salt mixture and stir until just incorporated.

Pour batter into a a greased and floured 9 inch baking pan.

Bake for 25-28 minutes in a 350 degree oven.

Cool on a wire rack to room temperature, then cut into 18 squares. Serve with vanilla ice cream, if desired.

Rick Katz’s Brownies for Julia
Ingredients
1 cup flour
1 tsp salt
2 sticks (8 oz) unsalted butter, cut into 16 pieces
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups sugar
1 tsp pure vanilla extract
4 large eggs

Directions
1. Preheat oven to 350 degrees. Put a 9-inch square baking pan on a baking sheet. Grease baking and lightly flour the baking pan.
2. Whisk the flour and salt together in a small bowl.
3. Set a heatproof bowl over a saucepan of gently simmering water, put the butter in the bowl and top with the chopped chocolate. Stir frequently until the ingredients are just melted-you don’t want to get them so hot that the butter separates.
4. Add 1 cup of the sugar and whisk gently just to incorporate it, then remove the bowl from the pan of water. Stir in the vanilla and transfer the warm chocolate to a large bowl.
5. Put the remaining 1 cup sugar into the bowl of a stand mixer or a medium bowl and, and using a whisk, stir in the eggs. Switch to a rubber spatula and, little by little, add half the sugar-egg mixture to the warm chocolate, stirring very gently but without stopping-you don’t want the heat of the chocolate to cook the eggs.
6. With the whisk attachment, beat the remaining sugar and eggs on medium-high speed for about 3 minutes, or until they double in volume.
7. Using the spatula and a light touch, fold the whipped eggs into the chocolate mixture, stopping just short of blending them in completely.
8. Sprinkle the dry ingredients over the batter and delicately fold them in, working only until they disappear. Scrape the batter into the pan and smooth the top with the spatula.
9. Bake for 25-28 minutes, or until the top looks dry. Poke a thin knife into the center and take a peek: the brownies should be only just set and still pretty gooey.
10. Transfer the pan to a wire rack and cool to room temperature. The brownies are fragile and best cut in the pan. Cut 18 bars.

Makes 18 brownies