Bourbon Peach No-Churn Ice Cream

Summertime is once again upon us! If you are looking for a fun recipe to help cool off on those hot summer nights or to share with friends at a grill-out, then this is the blog post for you! The beauty of this recipe is that you don’t even need an ice cream maker. Just a stand up or hand mixer, a 9 inch x 5 inch x 3 inch metal loaf pan, a few basic ingredients, and a few hours are all that is required to make a tasty, home made no-churn ice cream.

The ingredients that you will need to get you started are very simple: sweetened condensed milk, vanilla extract, heavy whipping cream and a pinch of salt. This combination will create the batter for a classic vanilla ice cream. The places where you can take the ice cream batter from here are almost limitless! Fresh fruit, chocolate chips, cookie pieces…you name it! A very good friend of mine who turned me on to this recipe actually made a strawberry shortcake version…which I can guarantee will be on my menu sometime very soon! The trick to incorporating your selected special ingredients is to freeze the initial batter for two hours. This will allow the batter to start to thicken, but will still be soft enough to stir in whatever goodies you desire without having them sink to the bottom, Another three hours in the freezer, and voila! Home made no-churned ice cream!

The special ingredients that I have chosen to incorporate into this recipe are peaches and bourbon. These two flavors complement each other very well on their own, so when I decided to add these flavors into my ice cream, I knew that it would make for a very special tasty cold treat. There are a few work-arounds with the bourbon if you are planning to share this ice cream with the kids. You could heat up the bourbon on the stove top to cook off the alcohol, or you could just as easily leave the bourbon out all together. My suggestion would be to simply make a batch without for the kids, and make a batch with for the adults. Just make sure to properly label each batch!

For the peaches, I used an 8.5 ounce can of sliced peaches that I pureed and stirred into the ice cream batter along with 1/4 cup of bourbon at the two hour mark. I wasn’t looking for an overpowering peach taste, and this amount gave me just the right desired taste. If you are looking for a heavier peach taste, you can use a larger can and add to your preference. You can sample the batter as you stir in your additional ingredients. You’ll be surprised how tasty the batter is even when partially frozen!

Whatever flavor ice cream you decide on making, I know you will enjoy it and will impress others with your new summertime creation!

Bourbon Peach No-Churn Ice Cream

Basic Vanilla No-Churn Ice Cream
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
2 cups cold heavy cream
pinch of salt

Additional Ingredients
1 8.5-ounce can sliced peaches, pureed
1/4 cup bourbon (you can heat the bourbon on the stove for a few minutes to extract the alcohol if you wish…just be sure to let it cool before adding to the ice cream mixture)

Whisk condensed milk, vanilla extract and salt in a bowl, set aside. In a separate chilled bowl, whip the heavy cream for about two minutes until firm peaks start to form. Fold one cup of the whipped cream into the mixture until well combined. Then fold the combined mixture into the remaining one cup of whipped cream until well combined. Pour the mixture into a 9 inch x 5 inch x 3 inch metal loaf pan. Cover with foil, freeze for two hours. At this point you will have the start of a soft serve consistency, which will allow you to stir in any additional ingredients.

At the two hour mark, stir in the pureed peaches and 1/4 cup bourbon. Stir to mix it into the ice cream batter. Cover and freeze for another three hours.

Serve and enjoy!

Deconstructed Stuffed Peppers

A few months back, I introduced my readers to wellness chef and author Joanna Barajas, via her Kale Caesar with Lime recipe. I have been following Chef Joanna’s Instagram for a while now, and her cooking approach and recipes have been very uplifting and inspiring. Yesterday, I had the great pleasure to cook with Chef Joanna virtually, via her Live Instagram Simple Cooking Cooking Show. We had been planning this collaboration for a while, and it was very exciting to finally have the opportunity come to fruition.

We chose to add our own unique spins on a classic dish, Stuffed Peppers. Instead of stuffing and assembling the peppers as you  normally would, we each made a casserole – or as I prefer – a deconstructed version. While a traditional stuffed pepper makes for a beautiful presentation, there is a good bit of time and effort involved. My theory behind the deconstructed version is that there is less prep time, less assembly, with just as much beauty and flavor. It also makes for a much easier weekday meal!

While my normal go-to meat for stuffed peppers is ground turkey, I decided to use ground lamb for my version of this recipe. Being that we are just a day away from Easter, I felt that ground lamb would be appropriate and would make for a fun and tasty side dish. I also chose to use feta cheese and fresh mint as opposed to the more traditional mozzarella and Italian seasonings. I will indicate the ingredient substitutes in my recipe below, in case you decide to use ground turkey in place of lamb.

Chef Joanna made a meatless vegetarian version, using quinoa and lentils in place of the more traditional rice and ground meat. As you can see from the photos below, Chef Joanna’s version looks absolutely spectacular, and I cannot wait to give this version a try! 

I would like to thank Chef Joanna again for inviting me to her virtual kitchen. It was such a positive and fun experience, and I hope to collaborate more with Chef Joanna in the future. 

You can check out our cooking video via Chef Joanna’s Instagram page @chefjoannas

Dom’s Deconstructed Stuffed Pepper Casserole

Serves 6

1 pound ground lamb (you can use your choice of ground meat in place of lamb)
1 small onion, diced
1 garlic clove, minced
2 large peppers, diced (your preference of pepper – I use Cubanelle or red, yellow or orange bell peppers)
12 ounces tomato sauce
1 cup cooked rice (brown or white will work)
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried thyme
1-1/2 teaspoons mint
1-1/2 teaspoons rosemary
(if using ground turkey or beef, I would suggest to omit the mint and rosemary in place of Italian seasoning and basil…or your choice of herbs)
salt and pepper
olive oil
crumbled feta (you can use shredded mozzarella for a more traditional taste) 

1. In a large frying pan, heat 1 tbsp. olive oil and saute onions for a couple of minutes. Add garlic and peppers. Cook for 5-7 minutes at medium heat, or until peppers start to soften. 

2. Add ground lamb. Using a wooden spoon, break up the lamb and stir together with the onions, garlic and peppers. Cook for about 10-12 minutes, until the ground lamb is fully browned. 

3. Once fully browned, carefully drain any excess fat and oil from the pan.

4. Add the cooked rice, tomato sauce, oregano, thyme, mint and rosemary. Mix well. Season to taste with salt and pepper.

5. Top the casserole with crumbled feta, or your choice of cheese. Cover until cheese is melted. You can also place the pan under the broiler to melt the cheese, if your pan is oven-safe.

Chef Joanna’s Stuffed Pepper Bake (Vegetarian)

Serves 6

1 cup black or white quinoa, rinsed
1 onion (or 1 cup, chopped)
3 garlic cloves, minced
3 large peppers (red, green, orange), chopped to 1” pieces
2 large tomatoes, chopped
1 heaping Tbsp. tomato paste
½ cup lentils, cooked
1 tsp. oregano
¼ tsp. red pepper flakes
1 tsp. salt
½ cup grated parmesan cheese, plus more to serve
½ cup parsley, chopped
½ cup Panko breadcrumbs
olive oil

1. Rinse and cook the quinoa. Bring 2 cups water to boil, then add quinoa. Simmer with lid for 15-20 minutes or water is absorbed. Set aside.

2. In a large frying pan, heat 1 tbsp. olive oil and saute onions and garlic for a couple minutes. Then, add the peppers and tomato. Keep cooking for 5-7 minutes at medium heat, or until peppers start to soften. 

3. Then, add the tomato paste and stir to cook a few seconds. 

4. Add in the cooked lentils and cooked quinoa. Stir in oregano, red pepper flakes, parmesan, s&p to taste. Lower heat, and cover with a lid and cook until peppers are very soft, about 15-20 minutes. 

5. Place mixture in an 8×8 baking tray and top with breadcrumbs. Drizzle breadcrumbs with olive oil. Broil on HI in the upper part of the oven for just a couple minutes, or until breadcrumbs turn golden brown. (Turn after a few seconds for even browning) Finish with parmesan and parsley. 

Apple Bacon Arancini

Featured in the Winter 2021 Food/Family/Traditions issue of RowHome Magazine

Risotto has always been a favorite dish in our home. Arancini (which is a recipe that incorporates risotto rolled into a ball, stuffed with various ingredients, then breaded and fried) has become one of our new favorite dishes to make as of late. Unlike risotto, which involves a lot of patience and stirring…stirring…and more stirring…this recipe is not quite as hands on throughout the entire cooking process. You allow the arborio rice to simmer in broth for a good 20-25 minus with just an occasional stir of the pot. There are also various steps, like shaping the risotto into balls and rolling them in breadcrumbs, that allow us to each take part in the preparation without being in each other’s way. And unlike traditional arancini recipes, where you would stuff the rice ball with ingredients such as cheese, peas or even shrimp, I prefer mixing all of the ingredients into the cooked rice before rolling the rice into balls. This method allows you to get a taste of all the ingredients in every bite instead of waiting until you get to the center of the arancini. Not only do my daughters and I enjoy spending the quality time together making this dish, it is also a meal that we enjoy for special occasions, such as birthday and holiday dinners.

To give this recipe a bit more flavor, I’ve added bacon pieces, apples and sage to the ingredients. For a more traditional arancini, you can leave these ingredients out of the mix, while adding 1/4 teaspoon of kosher salt the boiling broth.

Apple Bacon Arancini

2 Granny Smith or Golden Delicious apples, peeled and diced into small pieces
4 strips thick-cut bacon
3 cups low-sodium chicken broth
1 cup arborio rice
1 cup shredded Italian blend cheese
1/2 cup grated parmesan cheese
2 large eggs
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh sage
Dash of allspice
1-1/2 cups breadcrumbs
Vegetable oil, for frying

Place the bacon in a medium sauce pan and cook over medium heat, flipping until crispy and done. Remove the bacon from pan and place on a paper towel covered plate. Break the bacon strips into small pieces and set aside. Drain and discard the oil from the pan. 

Add the broth to the pan and bring to a boil over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20-25 minutes, stirring occasionally. Spread the rice on a parchment-lined baking sheet and let cool completely.

Combine the cooled rice, bacon pieces, diced apples, shredded cheese, parmesan cheese, eggs, parsley, sage, allspice and one cup of breadcrumbs. Mix well and shape the mixture into 1-1/2 inch balls. You should get about 20 or so out of the mixture.

Pour the remaining breadcrumbs into a bowl. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate for at least one hour. You can refrigerate overnight.

Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the rice balls in small batches of 6 to 8 at a time, turning, until golden brown on all sides. Carefully remove the fried balls with a slotted spoon and drain on paper towels. Serve and enjoy!

Broiled Turkey Burger Sliders

When I first started making turkey burgers years back, I would often overcompensate with ingredients to make up for the bland, dry taste of the ground turkey. Everything from Italian salad dressing, liquid smoke, ketchup and mustard, seasoned bread crumbs, onion and garlic powder, salt and pepper and other seasonings went into my burger mix at one time or another. The results were often good, but the burger taste just wasn’t there.

Nowadays I’m following the ‘less is more’ method. My turkey burgers are very simple and have a juicy and flavorful ‘real’ burger taste. I make sure to use the 85/15 ground turkey mixture whenever possible (meaning 15% fat). The 93/7 mixture will also work, but may not be as juicy. I would not recommend the 99/1 ground turkey mixture. The secret ingredient that I found to work best is a packet of onion soup mix. Aside from the onion itself, there is also enough seasoning in the soup mix to cover all of your bases. I don’t even add salt and pepper any longer. Just the soup mix and a teaspoon of Worcestershire sauce, and I’m good to go!

Lately, I’ve been serving up my turkey burgers on slider buns. They’re smaller and more manageable..and they’re cute! One pound of ground turkey will give you six slider size burgers. If you prefer a normal size burger, you will get four burgers out of the this recipe.

The burgers cook up very quickly in the broiler, giving a nice outer crust while retaining a juicy and flavorful center. Cooking time is also very quick, about 15-20 minutes start to finish, which makes this recipe an excellent go-to for a quick – and fun – weeknight meal!

BROILED TURKEY BURGER SLIDERS

1 lb ground turkey (85/15 mixture is preferred, 93/7 mixture will also work)
1 1-ounce packet of onion soup mix
1 teaspoon Worcestershire sauce

Preheat the broiler on high. Place the cooking rack about 6 inches below the heating element. Mix the onion soup mix and the Worcestershire sauce with the ground turkey. Using a 1/3 measuring cup, scoop the turkey mixture into six even size scoops. Shape the scoops into patties. Place the patties onto a very lightly oiled baking sheet. Broil for six minutes. Flip the burgers, broil for another six minutes. If you are adding cheese, place the cheese topped burgers back into the broiler for another 30 seconds. Serve on a lightly toasted slider bun.