Strawberry Rhubarb Custard Ice Cream Recipe

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strawbberry rhubarb custard ice cream recipe

strawbberry rhubarb custard ice cream recipe

Strawberry season is here in Upper Michigan so I thought it would be a great time to post this Strawberry Rhubarb Custard Ice Cream Recipe. The sweet strawberries with the sour flavor of the rhubarb makes for a delicious combination of flavors – and the opportunity to use fresh fruit makes it even better.

This is a simple recipe, but it is a little time consuming, but worth the effort.

Strawberry Rhubarb Custard Ice Cream Recipe
 
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Author:
Recipe type: Dessert
Ingredients
  • 3 cups whole milk
  • 12 ounces of heavy cream
  • 1 cup sugar (divided)
  • ¼ teaspoon salt or to taste
  • 2 tablespoons corn syrup
  • 4 large egg yolks
  • 1 teaspoon cornstarch
  • 1 tablespoon vanilla
  • Ingredients of Rhubarb Swirl
  • 1 cup strawberries (diced)
  • 3 rhubarb stalks (sliced)
  • ½ cup sugar
  • ⅛ teaspoon salt
Instructions
  1. To make the swirl combine all the ingredients into a medium size saucepan and cook over medium heat until rhubarb is tender and syrup forms; set aside to cool in the refrigerator.
  2. In a small bowl whisk together the egg yolks, ¼ cup sugar, and the cornstarch; set aside.
  3. custard egg mix
  4. In a large pot or saucepan (be sure to use a large enough pan for this the mixture will boil up pretty high)mix together the milk, cream, ¾ cup sugar, salt, and corn syrup. Bring the mixture to a boil over medium heat, reduce to simmer. Mix 1 cup of the milk mixture slowly into the egg mixture to temper the eggs, and then mix the egg mixture back into the milk and cream mixture to form the custard. Continue cooking on simmer stirring constantly with a wooden spoon until custard thickens; remove from heat and stir in the vanilla. (custard is ready when you slide your finger across the spoon and the streak it makes stays in place).
  5. cooking custard
  6. Pour the custard into a food grade zip lock bag and place it in a large bowl seam side up. Surround the bag with ice cubes and water – mostly ice cubes and let the mixture cool for 30 minutes.
  7. cooling custard
  8. Process custard in ice cream maker according to ice cream maker directions.
  9. Layer the ice cream in a dish starting with the strawberry rhubarb sauce. (A 9x5 glass bread pan is just the right size for this)
  10. ice cream mix
  11. Cover with plastic wrap and freeze for 3 – 4 more hours.

Note: I prepared this recipe as written and thought it was really good – but if I make this again I will use 1 teaspoon vanilla and 1 tablespoon of cornstarch in place of the amounts it calls for; I do believe that is a typo in the recipe.

Adapted from  A Cookie Named Desire

 

Barbecued Chicken Kebabs Recipe

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chickenkebabs recipe

chickenkebabs picture 4

Sticky, gooey, and delicious! These Barbecued Chicken Kebabs have a delicious combination of flavors, they do take a little time to prepare, because of the time the chicken marinates in the bacon spice mixture, other then that this is a simple recipe. I prepared the recipe as written with the exception of the amount of chicken used which was a little less than the 2 pounds it calls for; so I wound up with 3 Kebabs, instead of 4.

I used wooden skewers, but metal if you have them would be a better choice because even after being soaked they still have a tendency to burn over high heat.

The next time you want to fire up the grill give these Barbecued Chicken Kebabs a try; there great!

 

Barbecued Chicken Kebabs Recipe
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredients for sauce
  • ½ cup ketchup
  • ¼ cup molasses
  • 2 tablespoons onion (grated)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 2 tablespoons cider vinegar
  • 1 tablespoon brown sugar (packed)
  • Ingredients for chicken
  • 2 pounds boneless skinless chicken breasts (cut into 1 inch chunks)
  • 2 tablespoons paprika
  • 2 tablespoons smoked paprika
  • 4 teaspoons sugar
  • 2 teaspoons kosher salt
  • 2 slices bacon (cut into ½ inch pieces)
Instructions
  1. Directions for chicken
  2. Process bacon in a food processor until a paste forms. In a large bowl whisk together the paprika's, sugar, and kosher salt, and then work the bacon paste into the mixture. I found using my hands worked best for this. Add the chunks of chicken to the bowl and using your hands thoroughly coat the chicken with the bacon spice mixture. Cover with plastic rap and refrigerate for 1 hour.
  3. Directions for sauce
  4. While chicken is marinating mix all the sauce ingredients together in a small sauce pan. Bring mixture to a simmer over medium heat and cook until mixture is reduced to about 1 cup, about 5 – 7 minutes. Remove ½ cup to a dipping bowl, and set aside.
  5. Preheat and prepare grill.
  6. Thread chicken on 4 skewers. Place skewers on grill grates over medium high heat and grill with cover closed until nicely browned on one side, flip kebabs, and using a brush coat browned side with barbecue sauce. After 2nd side is browned flip kebabs again and coat with sauce. Continue flipping and brushing every few minutes until chicken is done and slightly charred. (165F)
  7. Remove chicken to a serving platter, cover with aluminum foil, and let rest for 5 – 10 minutes; serve with dipping sauce.

chickenkebabs picture 4

Adapted from Cooks Country Meat Cookbook

Grilled Soy-Ginger Glazed Bone-In Chicken Breasts

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soy-ginger glazed bone-In Chicken Breastspicture 1

If your looking for a really good grilling recipe for the 4th of July Holiday give this Soy-Ginger Glazed Bone-In Chicken Breasts recipe a try; it’s really good. This is a simple and quick recipe that doesn’t require a lot of prep time and cooks quickly.

I used a gas grill for this recipe, but if you use charcoal the flavors would probably be even better. (a matter of opinion I guess)

Grilled Soy-Ginger Glazed Bone-In Chicken Breasts
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 4 bone-in split chicken breasts
  • ½ cup salt
  • black pepper
  • 2 quarts cold water plus ⅓ cup cup water
  • ¼ cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon fresh ginger (grated)
  • 2 garlic cloves (minced)
  • 3 tablespoons sugar
  • ¾ teaspoon corn starch
  • 2 green onions (minced)
Instructions
  1. In a large bowl dissolve salt in 2 quarts of water – place chicken in bowl, refrigerate, and let brine for 30 minutes to 1 hour. Pat chicken dry with paper toweling and season with pepper.
  2. While chicken is in brine, in a small sauce pan mix together ⅓ cup water, soy sauce, mirin, ginger, garlic, sugar, and cornstarch. Bring sauce to a boil over medium heat, reduce to simmer, and cook until sauce thickens, stir in green onions; set aside.
  3. Preheat and prepare grill on high heat.
  4. Place chicken skin side down on grill, and grill until browned, flip chicken and continue grilling until bone side is browned. Reduce heat to medium, and grill covered until chicken is 150F.
  5. Brush the soy-ginger sauce over the chicken, flipping frequently to glaze both sides. (you can use all the glaze, which I did, or you can save some for a dipping sauce)
  6. Grill until an instant read thermometer reads 160F. Place chicken on a serving platter, tent lightly with aluminum foil, and let rest 5 – 10 minutes before serving.

soy-ginger glazed bone-In Chicken Breastspicture 2

Adapted from Cooks Country Meat Book

Rhubarb Bars Recipe

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raw rubarb recipe

rubarb recipe picture 2

It’s rhubarb season here in Upper Michigan and I figured I should post at least one recipe with rhubarb as the main ingredient.

This recipe almost didn’t get posted because I had some issues putting the crust together – I double checked it to make sure it was right, but had trouble getting the crumbly texture I wanted. The crust mixture was more on a dough side than crumbly. I thought, what is, is, and continued to finish the recipe.

The deciding factor for posting this recipe was that these bars are delicious – it turned out to be one of those that you just can’t eat one recipe. I had to have my wife take them away!!

If you decide to try this Rhubarb Bars Recipe don’t be shook if the crust is a little on the doughy side; just crumble it the best you can when you apply the topping, other than that the doughy texture works out well for forming the bottom crust for the bars. (I used the flat part of a glass to press the topping into place; Enjoy

Rhubarb Bars Recipe
 
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Author:
Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 3 cups fresh (cut into 1 inch pieces)
  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1½ cups quick-cooking rolled oats
  • 1 cup packed brown sugar
  • ¼ teaspoon baking soda
  • 1 cup shortening
Instructions
  1. Preheat oven to 375F.
  2. Slice rhubarb into 1 inch pieces
  3. In a small bowl mix together 2 tablespoons of all-purpose flour, and ½ cup granulated sugar; set aside.
  4. In a medium sauce pan mix together the rhubarb, one cup granulated sugar, and water. Cook over medium high heat until mixture comes to a boil, reduce heat to simmer, cover, and cook for 5 minutes. Stir the sugar flour mixture into the rhubarb and continue cooking until thickened; stir in vanilla and set aside.
  5. rubarb sauce
  6. In a large bowl mix together the flour, oats, brown sugar, and baking soda. Using a pastry blender or fork cut the shortening into the flour mixture to form a crumbly dough; reserve 1 cup of the dough for the topping.
  7. bar crust
  8. Lightly spray a 13 x 9 x 2 inch pan with cooking spray, and press the dough into the bottom of the pan. Spread the rhubarb over the crust and then sprinkle the remaining dough over the top.
  9. Bake for 30 – 35 minutes or until golden brown – cool before serving.

Adapted from Midwest Living

Grilled Cheddar Cheese Sandwiches

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chicken recipe

These Grilled Cheddar Cheese Sandwiches require very little prep time and grill quickly. So if you’re in a rush, but have a strong desire to fire up the grill, this quick and simple recipe is just what you’re looking for. The chicken is pounded down, which helps decrease the cooking time. The precooked onions and mushrooms on top of the chicken, turn the chicken into a delicious creation.

The next time you need a simple and quick recipe for lunch or supper give these chicken sandwiches a try. Enjoy

Grilled Cheddar Cheese Sandwiches
 
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Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (about 1¼ pounds)
  • ½ teaspoon seasoned salt (divided)
  • ¼ teaspoon coarse black pepper
  • 1 medium sweet onion (sliced)
  • 4 ounces fresh mushrooms (quartered)
  • 1 tablespoon olive oil
  • 3 tablespoons creamy mustard mayonnaise (divided)
  • 4 - 8 slices sourdough bread (I used 2 slices per sandwich, but you can make this open face and just use one thicker slice per sandwich)
  • 4 slices sharp cheddar cheese
Instructions
  1. In a large skillet using the olive oil over medium heat cook onion and mushrooms seasoned with ¼ teaspoon seasoned salt until onion is translucent; set aside and keep warm.
  2. Pound chicken down to ¼ inch and sprinkle remaining seasoned salt on both sides.
  3. Prepare grill for medium heat and lightly oil cooking grates. Place chicken on grill, using 2 tablespoons of mustard mayonnaise; brush sauce on chicken, turning a couple of times to coat. Grill covered for 10 – 15 minutes (watch closely chicken will cook quickly at ¼ inch thickness.)
  4. Divide and spoon the onion mushroom mixture over the top of the chicken, top with cheese, close grill, and cook until cheese is melted; lightly toast bread on the grill.
  5. Spread remaining mustard sauce over 1 side of 4 pieces of bread and top bread with the chicken to form the sandwich; top with the other piece of bread if using.

chicken picture 3

 

Simple Grilled Pineapple Chicken Tenders Recipe

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pineapple chicken tenders recipe

If you’re in the mood to fire up the grill and are looking for a simple recipe these Pineapple Chicken Tenders are really good. The recipe doesn’t require many ingredients and is quick to put together. This is a mildly seasoned recipe so feel free to add to it as you see fit – I prepared the recipe as written.

Simple Grilled Pineapple Chicken Tenders Recipe
 
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Author:
Ingredients
  • 1 cup pineapple juice
  • ½ cup packed brown sugar
  • ⅓ cup light soy sauce
  • 2 pounds chicken breast tenderloins or strips (chicken tenders save some time, but it is a lot cheaper to make your own chicken strips out of boneless skinless chicken breasts)
  • Skewers
Instructions
  1. If using wood soak skewers soap them in water for at least 30 minutes, the longer the better.
  2. in a small sauce pan mix together the pineapple juice, brown sugar, and soy sauce. Cook mixture over medium heat just short of a boil; remove from heat and allow mixture to cool enough to handle. Place chicken tenders in a 1 gallon food, grade disposable bag, and pour the sauce mixture over the chicken in the bag. Refrigerate for at least 30 minutes.
  3. Preheat and prepare grill for medium high heat, and lightly oil cooking grates.
  4. Thread the chicken lengthwise through the sewers and grill for 5 minutes on each side or until juices run clear.

pineapple chicken tenders picture 2

Adapted from All Recipes

Fried Cabbage with Bacon Onion and Garlic

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fried cabbage recipe

fried cabbage picture 2

I you like fried cabbage this is a must try recipe. The combination of the bacon, onion, and garlic is a delicious combination with the cabbage. You can serve this Fried Cabbage with Bacon Onion and Garlic as a side dish, or standalone meal. I served this dish, as a side dish, with grilled burgers.

Fried Cabbage with Bacon Onion and Garlic
 
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Author:
Recipe type: Side Dish
Ingredients
  • 6 slices bacon (cut crosswise into ¼ - ½ inch pieces)
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 1 large head cabbage (cored and sliced)
  • 1 tablespoon salt or to taste
  • 1 teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon paprika
Instructions
  1. in a large skillet or sauté pan cook bacon over medium high heat until crispy. Add the onion and garlic to the skillet and continue cooking until onion starts to brown. Mix in the cabbage and cook for 10 minutes stirring occasionally. Stir in the seasonings, cover, reduce heat to low, and continue cooking for 20 minutes or until cabbage reaches desired doneness. Add additional salt to taste if desired.

Adapted from Allrecipes.com

Grilled Ranchero Onion Burgers

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Grilled Ranchero Onion Burgers recipe

I was in the mood to fire up the grill and these Ranchero Onion Burgers looked pretty good. This is a simple recipe that mixes salsa and shredded cheese into the burger before it is formed into patties resulting in a good juicy burger. I didn’t toast the buns for this recipe but I think that would be a nice added touch.

If you’re looking for a grilled burger recipe that’s a little different give this one a try; they’re really good.

Grilled Ranchero Onion Burgers
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • 1 pound ground round
  • ½ cup chunky salsa
  • ½ cup shredded Monterey Jack Cheese
  • 1⅓ cups French fried onions
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 4 hamburger buns
Instructions
  1. Preheat and prepare grill for medium high heat
  2. In a large bowl using your hand mix together burger, ⅔ cups French fried onions, garlic powder, salsa, cheese, and pepper; divide into 4 patties.
  3. Grill patties over oiled grate until slightly charred and no longer pink inside.
  4. Serve on buns topped with the remaining French fried onions.

Adapted from 100 best Hamburger recipes Cookbook

Smokehouse Burgers with Salsa and Horseradish Sauce

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Smokehouse Burgers with Salsa and Horseradish Sauce

Almino has turned into a disaster for many parts of the country, but here in Upper Michigan it has created a spectacular winter. This has allowed me to fire up the grill more than I normally would.

This Smokehouse Burgers with Salsa and Horseradish Sauce recipe is simple to put together, has a unique smoke flavor, and cooks quickly so you can have them on the table in less than an hour. I used Applewood chips in this recipe but you can use what you prefer, or whatever is available.

The next time you’re in the mood for grilled burgers, give this one a try, the burgers turn out moist and are really good. Enjoy

Smokehouse Burgers with Salsa and Horseradish Sauce 3

Smokehouse Burgers with Salsa and Horseradish Sauce
 
Prep time
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredient for Burgers
  • 1 pounds 85 percent lean ground beef (I used ground chuck)
  • 3 tablespoons thick chunky salsa (I used Pace Medium - if you want to turn up the heat use hot)
  • 1 teaspoons onion powder
  • 1 teaspoons garlic powder
  • Salt and pepper
  • 4 hamburger buns
  • 2 cups wood chips (soak in water for 15 minutes)
  • Ingredients for sauce
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 garlic clove (crushed and finely minced)
  • Salt and pepper
  • Hot sauce to taste
Instructions
  1. Directions for Sauce
  2. in a small bowl mix together the mayo, sour cream, horseradish, garlic, and mustard. Add the hot sauce, salt, and pepper to taste; set aside.
  3. Directions for burgers
  4. Place wood chips on top of a piece of aluminum foil large enough to form a packet, seal, and cut slits in the top of the foil to release the smoke. Place the packet between the grate and primary burner.
  5. Preheat the grill on high heat with cover closed until wood chips are smoking; prepare the grill for cooking.
  6. While grill is heating, in a large bowl using your hands, mix together the burger, salsa, onion powder, and garlic powder until well combined. Divide mixture into 4 equal size burgers and sprinkle with salt and pepper.
  7. Place burgers on grill, close cover, (do not place any burger directly over foil packed) and grill on high heat until burgers are nicely browned and slightly charred on both sides. Turn of all heat except for the burner under the foil packet. Continue cooking the burgers with indirect heat with cover closed until done (150F.)Remove burgers from grill, tent with aluminum foil, and let rest for about 5 minutes. While burgers are resting toast cut side of buns on the grill.
  8. Serve with you choice of condiments with sauce poured over the top.

Smokehouse Burgers with Salsa and Horseradish Sauce 2

Inspired by Cooks Country

Check out How Your Food Choices Impact the Environment

by Sylvie Shirazi at Mode

Slow Cooker Beer Brats

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slow cooker beer brats

With the Super Bowl coming up I thought this would be a good time to post this Slow Cooker Beer Brats recipe. Because they are cooked in the slow cooker they turn out super tender and eliminate any possibility of tough and chewy casings. If you want to you could take this recipe a step farther and finish the brats on the grill.
I you’re looking for a really good game day recipe give these Slow Cooker Beer Brats a try; enjoy.

Slow Cooker Beer Brats
 
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Author:
Recipe type: Main
Serves: Makes 10
Ingredients
  • I you’re looking for a really good game day recipe give these Slow Cooker Beer Brats a try; enjoy.
  • 1 pound onions (peeled and sliced into ¼ inch thick slices)
  • ¼ cup soy sauce
  • 2 tablespoons brown sugar
  • 10 brats
  • 3 cups beer
  • ¼ cup Dijon mustard (plus extra for serving)
  • ½ teaspoon Caraway seeds
  • 1 cup sauerkraut
  • 10 Brat buns or hoagie buns
Instructions
  1. In a medium microwave safe bowl mix together the onion and soy sauce. Microwave for 5 minutes or until onion is softened. (Stir half way through the cooking cycle)
  2. Spread the onion mixture over the bottom of the slow cooker and arrange the brats in a single layer on top. In the same bowl whisk together ¼ cup Dijon mustard, beer, and caraway seeds; pour the mixture over the brats. Cook for 6 – 8 hours on low or 4 hours on high.
  3. Remove the brats to a serving platter and cover with aluminum foil to keep warm, add the sauerkraut to the onion mixture in the slow cook, and cook until warm. Pour the mixture though a colander and discard the juices.
  4. Serve brats on the buns covered with the onions, and sauerkraut, and additional mustard.

 

Adapted from Cook’s Country