Author: Marlee And Christie

Banana Pudding Ice Cream

~ Marlee And Christie ~ Leave a comment

Banana pudding is considered a Southern staple, but apparently it was created in New York and adopted by the south! Bananas started becoming a star at fruit stands only after the Civil War, when goods were capable of being transported from the Caribbean and Central America much faster.

The first printed recipe of Banana Pudding was actually in the New England magazine, Good Housekeeping, and was compared to an English trifle. Like trifles, they originally used sponge cake, but in 1920 a more affordable option was used: Vanilla wafers, or as most know them as Nilla wafers.

So today we give you our Southern (California) Banana Pudding ICE CREAM! Yeah, you heard right, we made a dish that was already devilishly delicious into something truly diabolical! You feel compelled to have more and more, especially after some salty, savory, succulent BBQ food. It’s the perfect companion to anybody’s 4th of July BBQ extravaganza, so get started people!

Banana Pudding Pie Ice Cream

Banana Pudding Pie Ice Cream

Ingredients

  • 1 1/2 Cups Half and Half
  • 1/2 Brown Sugar (Packed)
  • 1/2 Cup Sugar
  • 1/2 Teaspoon Salt
  • 2 Eggs (Beaten)
  • 1 Cup Heavy Cream
  • 1/2 Teaspoon Vanilla Extract
  • 1 Tablespoon Vanilla Bean Paste**
  • 3 Ripe Bananas (Mashed)
  • 2 Cups Crushed Vanilla Wafers

**If you don’t have Vanilla Bean Paste, extract can be used in its place.

Step 1:

In a saucepan, combine half and half, sugars, salt and vanilla; turn on the heat to medium-low and stir occasionally until the sugar is completely dissolved (about five minutes).

Step 2: 

In a medium bowl, beat the eggs using an electric mixer until they are a pale yellow. We like to beat them until they achieve the “ribbon stage”.

Step 3: 

When the sugar has dissolved, very slowly pour half of the cream and sugar mixture into the eggs; whisking constantly so the eggs don’t curdle. Transfer the egg mixture back to the sauce pan with remaining cream mixture.

Step 4: 

At this point, mix in the heavy cream and the vanilla paste. Cook the mixture of a medium-low heat until the mixture thickens and is able to coat the back of a wooden spoon; about five to ten minutes.

Step 5: 

If needed, pour the mixture through a fine wire sieve. Cool the mixture to room temperature.

Step 6: 

While your base mixture is cooling, take your very ripe bananas (the darker the better) and mash them well. Set aside.

Step 7: 

When the base mixture is cool, stir in the banana mixture and pour into your ice cream maker. Freeze according to the manufactures setting.

While the ice cream is freezing, gently crush your vanilla wafers. During the last five to minutes of the freezing process, mix in most of the wafer cookies. When the mixture is finished, transfer to a freezer safe container. Top with leftover crushed cookies. Freeze until firm and serve.

Banana Pudding Pie Ice Cream

Throwback Thursday…

~ Marlee And Christie ~ Leave a comment

Happy Throwback Thursday!

We loved our Canadian Maple Bourbon Bacon Jam SO MUCH, we wanted to share it with you again!

If you haven’t already click on the link above and check it out!

Bacon Jam!

How good does that look? It’s savory, it’s sweet, and a little spicy. You honestly can’t go wrong, bacon, maple, bourbon, red onions, and chipotle? Mouthwatering.

Also, if you haven’t already followed us, FOLLOW US HERE, on Facebook, Twitter, Instagram….pick your poison and do it! We promise tons of delicious recipes and embarrassing photos like this one.

Awkward TBT

This is us, fresh out of high school. (Christie in red and Marlee in Eggplant). We’re like a good cheese, we only get better with age. 😉

Canadian Maple Bourbon Bacon Jam

~ Marlee And Christie ~ 2 Comments

HAPPY CANADA DAY to all our Canadian followers and and fellow Canadians out there! We’re 1/4 Canadian here, Marlee is a dual Citizen and Christie just loves maple syrup and beavers.

This Bacon jam will totally make your d-eh! It’s savory, sweet, spicy and has coffee and bourbon. Bacon jam can go on burgers, sandwiches, toasted bread, or just take a spoonful by itself!
Have a good d-eh!

Turn this:

Maple Burbon Bacon Jam

Into this:

Maple Burbon Bacon Jam

http://www.closetcooking.com/2012/08/maple-bourbon-bacon-jam.html

Maple Burbon Bacon Jam 

Ingredients  

  • 1 lb Thick Cut Bacon
  • 1 Large Red Onion (Sliced)
  • 4 Large Cloves Garlic (Chopped)
  • 1/4 Cup Apple Cider Vinegar
  • 3/4 Cup Coffee (Brewed)
  • 1/4 Cup Dark Brown Sugar
  • 1/4 Cup Canadian Maple Syrup
  • 1/4 Cup Bourbon
  • 2 Chipotle Chilis in Adobo Sauce (Chopped)
  • 1/2 Teaspoon Cumin
  • Pepper

Step 1: 

First thing you want to do is stick your bacon in the freezer for 10 to 15 minutes, this will make it easier to cut! Next, cut your bacon into about 1 inch pieces.

Step 2: 

In a large skillet, cook the bacon over medium to low heat until the fat rendered and the bacon starts to become crispy. When the bacon become crispy, remove from the heat, and drain the fat.

Step 3: 

Using 1 tablespoon of the reserved bacon fat, heat and sauté the red onions until tender, about 5 to 7 minutes over medium heat.

Step 4: 

Next, add the chopped garlic and sauté until fragrant. No more than a minute.

Step 5: 

Deglaze the pan with cider vinegar.

Step 6: 

Add the coffee, brown sugar, syrup, bourbon, bacon pieces, chipotles, cumin, and pepper. Stir until combined, reduce the the heat to low and simmer for 1 to 2 hours. The jam will have a syrupy consistency, towards the end of the cooking time, you can defat the jam.

Step 7: 

In a mini food processor, pulse the jam three to four times to smooth out the jam.

Store in the fridge for up to 4 weeks. We also feel, it’s best served warm, so microwave for about 20 to 30 seconds before serving.

Maple Burbon Bacon Jam

Easy and Healthy Shredded Chicken

~ Marlee And Christie ~ Leave a comment

We love chicken! Why? Because it’s so versatile, you can make grilled chicken, fried chicken, baked chicken, chicken wings, chicken thighs, chicken tenders, shredded chicken, you get the idea… you can use chicken in almost any dish!

Today’s recipe is super easy, and super healthy! We like to make a batch on Sunday’s and use it through out the week.

What’s great about this recipe is you don’t have to use marinara, it’s really a flexible dish and you can use all different kinds of seasoning! You can use this chicken on salads, burritos, tamales, sandwiches, soups, virtually anything you can think of, you can eat this chicken with.

Easy Shredded Chicken

Easy Shredded Chicken

Easy Shredded Chicken 

Ingredients 

  • 4 Boneless Skinless Chicken Breasts
  • 1 Cup Marinara Sauce
  • 1 Onion (Sliced)
  • 1 Tablespoon Fresh Rosemary or Rosemary Salt
  • 1/2 Chicken Broth (Or Water)
  • Garlic Salt

Step 1:

Rinse and pat the chicken dry with paper towels.

Step 2: 

Season both sides of the chicken with garlic salt (or any salt of your choosing.)

Step 3: 

In your crockpot, cover the bottom with marinara sauce. Put about half of the onions at the bottom on top of the marinara. Then place the seasoned chicken onto the onions. Cover with the rest of the marinara, onions, rosemary salt, and half a cup of chicken broth.

Step 4: 

Set the crockpot to high and cover and cook for 3.5 to 4 hours.  

Easy Shredded Chicken

Cinnamon Sugar Donut Holes

~ Marlee And Christie ~ Leave a comment

Happy Monday! We originally made these donuts on National Donut Day and we liked them so much we wanted to share! On National Donut Day, we wanted to make something quick and easy, and found this great recipe that everyone in the house loved!

You really have to watch these when you cook, because they brown really quickly and sometimes can brown before the inside is cooked. So make sure you watch the oil temperature and don’t let it get too hot!

Cinnamon Donut Holes

Cinnamon Sugar Donut Holes 

Ingredients

  • 1 (Heaping) Cup of Bisquick Pancake Mix
  • 1 Tablespoon Bakers Sugar
  • 1 Tablespoon Vanilla Extract/Paste
  • 1/2 Teaspoon Maple Extract
  • 1/2 Cup Milk
  • 1/4 Cup Granulated Sugar
  • 1 Teaspoon Cinnamon
  • Vegetable or Peanut Oil

Step 1: 

In a bowl mix together, the pancake mix, bakers sugar, vanilla, maple and milk until combined. In a separate medium sized bowl, mix the granulated sugar and cinnamon together and set aside.

Step 2: 

In a heavy bottom pot, heat up the oil. You want to use enough oil to cover at least 1 inch.

Step 3: 

Using an small ice cream scoop, drop the batter into the hot oil. Frying no more than 4 to 5 at a time. You want to fry them until golden brown, about 2 minutes.

Step 4: 

Remove the donut holes from the oil (shaking off excess oil) and place them in the cinnamon sugar. Carefully, roll them in the cinnamon sugar. Set on a cooling rack and serve when cool.

Cinnamon Donut Holes

Cinnamon Donut Holes

Bumped Up BBQ’d Beans

~ Marlee And Christie ~ Leave a comment

Happy Saturday! Can you believe that it’s almost the end of June? And not only that, but next Saturday is July 4th?! Where has the time gone?

Today’s recipe is our easy bumped up BBQ beans, these are great to make in a pinch and are a definite crowd pleaser.

Bumped Up BBQ'd Beans

Ingredients

  • 1  Large Can Baked Beans
  • 2 Green Pepper (Chopped)
  • 1 White Onion (Chopped)
  • Splash of Browning Liquid
  • Olive Oil

Step 1: 

In a heavy bottom pot (like a dutch oven) heat 1 to 2 Tablespoons of Olive Oil over medium high heat. When the oil is hot, sauté the onions for 2 to 3 minutes.

Step 2: 

Next, add the chopped bell peppers and cook for another two minutes.

Step 3: 

Open the can of beans, and add them to the onion and bell peppers. Stir until combined. Add 1 to 2 splashes of the browning liquid lower the heat and cover and cook for about 40 minutes.

Healthy “Gumbo” Inspired Rice Bowl

~ Marlee And Christie ~ Leave a comment

Happy Friday followers! We hope you had a good week, and even better morning! One of the first recipes we posted was our Zucchini and Onion Rice Bowl, and today’s recipe is another rice bowl! But this time it’s gumbo inspired!

We love a good Gumbo but sometimes you don’t have the time to make a traditional gumbo so this is a great and healthy alternative.

Don’t forget to follow us here, on Facebook, and Instagram! 

Healthy Gumbo Rice Bowl

Healthy Gumbo Rice Bowl

Healthy “Gumbo” Inspired Rice Bowl 

Ingredients 

  • 1lb Ground Chicken
  • 1 Green Pepper (Roughly Chopped)
  • 2 Red Peppers (Roughly Chopped)
  • 1 White Onion (Roughly Chopped)
  • Creole Seasoning
  • 1 Cup Uncooked Rice
  • Olive Oil
  • 2 Cups Chicken Broth or Water
  • Worcestershire

**You can also add two links of your favorite sausage (cooked) during Step 5!

Step 1: 

In a small saucepan bring two cups of chicken broth or water to a boil. Remove from the heat. (If using water, season was salt)

Step 2: 

In the same saucepan, heat 1 teaspoon of olive oil and toast the rice for 1 to 2 minutes, stirring constantly. Add the heated broth, raise the heat and bring to a boil.

Step 3:

Once the water is boiling, stir once, reduce the heat, and cover the rice. Cook for 15-20 minutes. Remove from the heat, and set aside.

Step 4: 

In a large frying pan, heat 1 tablespoon of olive oil. When the oil is nice and hot add the ground chicken. Season with a little salt and pepper and a couple splashes of worcestershire. Brown the chicken and once finished, remove from the pan and keep the juices with it.

Step 5: 

In the same pan (no need to clean it) heat one more tablespoon of olive oil. Add your chopped onions and peppers. Season liberally with your creole seasoning. When the vegetables are tender but not soft, add your rice, the ground chicken (with the juices) and mix together. If needed, add more creole seasoning.

Healthy Gumbo Rice Bowl

Key Lime Curd

~ Marlee And Christie ~ Leave a comment

Today’s recipe is a spin on our Meyer Lemon Curd, but instead of lemons we decided to make use of key limes!

Just like the lemon curd, you can put this curd on basically anything! Toast, put it in tart shells, eat it with a spoon, you can’t go wrong.

Look at how beautiful those little limes are! So bright, and packed full of flavor. Like Meyer lemons these little guys are much sweeter than normal limes.

Key Lime Curd

Key Lime Curd

Ingredients: 

  • 1 Bag of Key Limes
  • 1/2 cup Key Lime Juice
  • Key Lime Zest (from the limes used for juice)
  • 1 1/2 cup bakers sugar
  • 1 stick of unsalted butter (room temperature)
  • 4 large eggs
  • 1/8 teaspoon kosher salt

Step 1: 

Zest the limes before juicing. After you’ve zested the limes, juice them.

Step 2: 

In a food processor pulse together the sugar and lime zest until the lime zest is fully incorporated to the sugar. The sugar will have a “damp” texture.

Step 3: 

Cream together the butter and then mix in the butter.

Step 4: 

Beat in the eggs one at a time and then add the salt and lime juice. At this step, the curd is going to look absolutely disgusting, you’re probably going to think you fucked it up. Don’t worry. It’s supposed to look that way. Trust us.

Step 5: 

Next, transfer the mixture into a sauce pan. Stir constantly over a low heat until the mixture starts to smooth out and eventually begins to thicken. Check occasionally with a digital thermometer and when the temperature reads 170° you can remove from the heat. Cool to room temperature and then refrigerate.

Key Lime Curd

Minestrone Soup

~ Marlee And Christie ~ Leave a comment

Minestrone is a very versatile soup that doesn’t have a strict ingredients list; you just need to cover the basics and go with whats in season (or what you have). Basic formula: vegetables, broth, beans, and tomatoes. Usually the tomatoes in the soup thicken it so it’s a hearty meal.

When we were making this, we didn’t expect it to taste this amazingly authentic, but clearly we have some Italian blood somewhere, even if we had to transfuse some into our veins while we were in Italy. Our souls are little Italian Grandmas or Nonnas.

Minestrone Soup

Minestrone Soup

Minestrone Soup

Ingredients

  • 2 small onions
  • 4-5 carrots, rough chop
  • 2-3 stalks of celery
  • 2 cup of green beans, pieces
  • 2 cloves of garlic, chopped
  • 1 28 oz can of crushed tomatoes
  • chicken broth
  • white wine
  • Italian seasonings
  • rosemary salt
  • olive oil
  • butter

Step 1:

Heat enough olive oil to coat the pot and the butter. Let butter melt and wait until it’s done foaming.

Step 2:

For this next step you will follow this pattern with each ingredient: add, mix, sauté for a minute. Onions, carrots, green beans, celery, and garlic. Make sure everything is incorporated then season with salt  (we used our rosemary salt) and pepper.

Step 3:

Add some white wine and continue cooking for 5 minutes.

Step 4:

Add crushed tomatoes and Italian seasonings, and let simmer for 10 minutes.

Step 5:

Next, you will pour in enough chicken broth to make it from a sauce to thick soup consistency, it’s up to your liking how thick or thin it is. We put in about a cup.  Let the soup simmer together for 10-15 minutes, then it’s ready to eat!

Rainbow Smoothie

~ Marlee And Christie ~ Leave a comment

Happy Monday!

Are you having a case of the Mondays? Do you need an afternoon pick me up? Then our rainbow smoothie is for you! Packed full of fruit and protein, this smoothie will not only keep cool it’s super hydrating and can give you the perfect push to get you through the afternoon!

Rainbow Smoothie

Rainbow Smoothie  Ingredients 

  • 1 Cup Frozen Blueberries
  • 1/2 Cup Fresh Raspberries
  • 1/2 Cup Frozen Pineapple
  • 1/2 Cup Frozen Mango
  • 1/2 Cup Frozen Peaches
  • 1 Cup Unsweetened Coconut Milk
  • 1 Cup Pineapple Flavored Coconut Water
  • 1/2 Scoop Vanilla Protein Powder

Step 1:  Put the blueberries, raspberries, pineapple, mangos, peaches, coconut milk and water in the blender. Blend on low for one minute.

Step 2:  After a minute,switch the blender to high and add the protein powder. Blend for two minutes.

Step 3:  Pour into a glass and enjoy. Save the extra for the next day, or share with someone you love…