Do you have an ice cream maker in your kitchen?
Do you use it often?
Do you ever use it?
A couple of weeks ago, Cody came home and told me about some ice cream he’d had the day before. It was made with lemon curd and ricotta, and by the time he’d finished describing it, I asked if he wanted me to make something like it. I know, I know…. ask a silly question… hee hee.
So after some time for thinking, I came up with this recipe. I really hope you’ll try it – I think it’s one of my best ice creams so far. Oh that’s right… I haven’t shared any of them with you! Shame on me! I’ll have to start doing that.
On the day I made this, I was kind of winging it, ingredient-wise. I wanted a nice tangy flavor, so I grabbed the lemon curd, a super juicy lemon, and some goat cheese and got to work. Continue reading
Lately Cody has been taking quite an interest in learning how to cook, and he’s really starting to get the hang of it. His flavor suggestions recently sparked a dinner menu, and he brought his friend Paige in to join the fun ;-) The two of them put together a wonderfully colorful and delicious meal. I watched over and gave instructions, but they did all of the work.
When I thought about all of these flavor combos, it reminded me of a “springtime” version of Thanksgiving. I mean, there’s poultry, celery, cranberries, pecans, butter, sage, sweet potatoes…. See what I mean?
I actually cannot wait to eat this meal again! Whether you tackle this full meal, or just make one of the dishes, I know you won’t be disappointed.
3 TBSP butter
3 stalks celery, ½” dice
2 apples, ¾” dice
½ cup pecans, chopped
½ cup raisins
2 tsp. REAL maple syrup
juice from ½ half lemon
In a large wide pan, heat butter on low. When melted, add celery. Sauté until cooked halfway, stirring occasionally. Add apples, and sauté until they are cooked halfway through. Continue to stir now and then. Add raisins and maple syrup. Once they have hydrated with the butter and syrup, add lemon juice and pecans and stir occasionally for approximately for a few minutes. Use this as the topping for the grilled chicken (recipe to follow).
When was the last time you volunteered to bring a dessert to a function? Wow… that long ago? I think it’s time again! And, I’ve got just the thing. It’s sweet, tangy, and creamy, all at the same time. Plus, it’s tiny, so you’ve got that whole “cute food” thing going on ;-) Oh! I almost forgot to mention – they are also a quick dessert to make!
One of the reasons they’re so quick is the “secret ingredient”, which is so very tasty: Continue reading
I love family movie night, and Cody has become my sous chef when I’m making the snacks. Here’s a plate of deliciousness we put together recently. PS: Between the 3 of us, it was gone in about 10 minutes….. ;-)
A. Organic Gala Apple Slices
B. Organic Baby Carrots
C. White Cheddar with Habanero
D. Locally made Jalapeño Goat Cheese
E. Locally made Apricot Goat Cheese
F. Nutty Gruyére Cheese
G. Artisan Bread
H. Honey Moon Cheese
I. Organic Raspberries
J. Luker Dark Chocolate
K. Organic Blackberries
So, what type of goodies do you like to put together for your movie nights?
Hey! What are YOU making for the Super Bowl? These are a guaranteed winner!
Originally posted on sockmonkeyskitchen:
When you go to a party, what type of snack do you tend to reach for first? For me, it’s generally savory. I love spicy… not the “holy cow, get me a giant vat of milk before my mouth incinerates” kind of spicy… but the kind where you go, “mmmm. ooh! nice little kick”. That’s what these are. Jalapeños as a whole don’t have a ton of heat, and when they’re cooked and a dairy item is added, nearly all of the spice is gone. But there’s a tiny heat that lingers. That my friends, is quite addictive, in my opinion. So, I thought I’d share a very simple recipe with you, so you can be the hit of your next party.
Jalapeno Bacon Boats
2 dozen jalapeno peppers
2- 8oz. blocks cream cheese (not the low fat kind!)
2 dozen slices of Trader Joe’s Nitrate Free pre-cooked bacon
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Happy Almost Thanksgiving!
I thought that you may be looking for recipes to wow your family on Thursday… so here’s one that’s a real winner. Plus, I made a special poll I’d like you to take. It’s at the bottom of this page :)
So, back to the stuffing…. not only is it delicious – it’s pretty too! I originally posted this 2 years ago, and I’ve made it quite a few times since. It’s consistently a delicious stuffing that the whole family loves.
Plus, it’s not that boxed stuff… you know the one…from the same wiseguys who make the macaroni in the blue box with the powdered orange “cheese”.
Think Outside the Box.
This recipe has got just the right amount of everything, and since I barely changed it at all, I’m giving full credit to it’s original author, Diane Morgan.
The recipe is from her book, The New Thanksgiving Table: An American Celebration of Family, Friends, and Food
(but just so you know what I changed up, my notes are in blue)
New England Bread Stuffing with Bell’s Seasoning
(Before we start Diane’s recipe, here are a couple of my suggestions:
1. To make the bread cubes toasty, after cutting them, I put them into a 400° oven, in an 11″ x 15″ pan with sides. Why sides? Because then you can stir them up every few minutes for even toasting without worrying they’ll drop onto the floor of your oven. After about 10-15 minutes, they’ll be done. Also, if you decide to do more than the recipe calls for, you’ll have a lot of fresh croutons)
2. Before you start, cut everything up and put it into appropriate-sized bowls.
This will make the recipe so much easier! Continue reading
Now that it’s pumpkin season, I’ve been craving it more than usual. So, when Kenny and I went to Trader Joes a couple of days ago and picked up some vanilla ice cream, I knew we had to make it special for the season.
I’m posting this recipe specially for my new dad-in-law, Dennis, who has quite the sweet tooth :)
Pumpkin Shakes – makes 4 small or 3 large
1-1/3 cup Canned Organic Pumpkin Purée
2 cups Milk, super cold
1 Tbsp Ground Cinnamon
1/4 tsp Ground Ginger
1/2 tsp freshly Grated Nutmeg
1/4 Cup Sugar
4 cups Trader Joes’ Vanilla Ice Cream
Put pumpkin into a freezer bag (flatten to evenly chill), and place in freezer for a short time until it’s icy but not fully frozen.
Meanwhile, mix milk, spices, and sugar in a blender. Add pumpkin and blend just until mixed. Add ice cream and blend on high speed (stopping twice to scrape down sides) till everything is just barely mixed.
Pour into glasses. Enjoy!
Happy National Canning Day! Here’s something you should try today!
Originally posted on sockmonkeyskitchen:
Every time I walk by a Williams-Sonoma store, I am pulled in by a force that is stronger than any top-of-the-line vacuum on the market. Ever since I can remember, the store has had such a refined feel to it, and the staff is always so welcoming and willing to help. I cannot tell you how many times I’ve walked in to browse and been greeted with a snack or beverage. It’s kind of like going to a dear friend’s home. A friend who can cook. Really well. ;-)
Last weekend, Kenny, Cody, and I attended one of their free classes. Yes, folks, they will teach you some pretty amazing techniques and ideas… without charging you a thing. Oh – and you get to taste the creations at the end! Win-win! I’d always wanted to go to one of these, and when I…
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Okay, so I can’t stay away….and yes, I’ve stepped away from blogging… but I thought I’d start sharing my old recipes with you…aka “Blast from the Past” ideas for your kitchen. What do you think? Anyhow, I’ve just come across this one, and I know there are a few of you out there that love pumpkin seeds as much as I do. So,here you go! Enjoy!
Pumpkins are so incredibly useful for so many things! Many buy them for decorations for this time of the year, while others crave their Autumny goodness in pies, cookies, breads, and soups. Even Cinderella got a coach made from one. But today, I wanted to make sure you knew what to do with those wonderful seeds inside that big orange squash.
“Sugar Pumpkins” are those cute little round ones that I’d recommend for all things baked, as they’re the least watery, and the easiest to work with. So, the little sockmonkey chose a beautiful one for today’s recipe. Step one: Preheat your oven to 300°.
Today marks a special day for me:
Exactly 2 years ago I embarked on this blog.
I had a few reasons for creating Sockmonkey’s Kitchen:
- Creating a simple cooking resource for friends and family
- Teaching myself to write weekly
- Making and running a website
- Keeping my original recipes in one place
- Learning accountability (once a week is tough!)
- Designing my own logo/branding/wallpaper
- Pushing myself to create new dishes
- Sharing my love of food
My original goal was to keep my blog going for an entire year, or 52 weeks. Well, since today marks 2 years, I guess I’m an overachiever ;-)
My life has changed so very much, and for the better! I’m now finding myself beginning a new life as a wife, mom of 2 more, in a new home, and pursuing more activities and creative outlets all around. I’m still madly in love with food, from the growing, to the shopping, to the prepping, and to the eating. I’m still researching articles and learning all the way through it.
However, I’ve had to make the decision to put this blog on the back burner. I own this site, so I’ll keep it open for you to use as a cookbook, resource, or place to look at my silly sense of humor. Remember, there are over 100 posts here, so make sure to use the search bar to look for ingredients, dinner ideas, or….?
This has been a wonderfully fun ride, and I’m pretty sure it’s not over. I may start up again, once all the cardboard boxes from my move are gone, and I’ve settled in to life. Who knows?
But until then, please feel free to comment on the posts, and if any of you have a cooking/food/fun blog, please also feel free to post a link to it :)
Now go grab a cookie, and a cup of coffee, and remember my recipes whenever you spot a sockmonkey. <3
Hugs to all of you