Homemade

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

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

Rosemary Balsamic Apricot Glazed Chicken Thighs

~ Marlee And Christie ~ 2 Comments

Happy Father’s Day!

Want to really impress your dad/husband? Make these delicious chicken thighs and make your father’s day extra special! What makes these thighs special is the mouthwatering combination of fragrant rosemary, tangy balsamic, and sweet apricot preserves.

These babies are a definite crowd pleaser and super easy to make!

Rosemary Balsamic Apricot Glazed Chicken Thighs

Rosemary Balsamic Apricot Glazed Chicken Thighs 

Ingredients 

  • 1 Cup Apricot Preserves
  • 2 Tablespoons Thick Balsamic Vinegar
  • 1 1/2 Tablespoons Rosemary (Chopped)
  • 1 Teaspoon Crushed Red Peppers
  • Kosher Salt
  • Pepper
  • 1/2 Cup Chicken Broth
  • 1 Tablespoon Cornstarch
  • 4-6 Chicken Thighs (Boneless and Skinless)*

Step 1: 

 Remove the chicken from the package, rinse with warm water and pat dry with paper towels.

Step 2: 

Season the chicken liberally with kosher salt and pepper and set aside

Step 3: 

In a small bowl, mix together the apricot preserves, balsamic, rosemary, and red peppers together. Spoon about half the mixture over the chicken thighs. Cover the chicken with plastic wrap and set in fridge for at least half an hour.

(The longer in sits, the more flavor it will soak up!)

Step 4: 

When you’re ready, preheat the oven to 350°F. Take the chicken out of the fridge while the oven heats up. Place chicken in oven safe dish or pan. Cook for 45-50 minutes or until internal temperature reaches 165°F.

*If you want to use chicken thighs with the bone in, cook for 50-60 minutes.

Step 5: 

While the chicken is cooking, take the remaining marinade and place in a sauce pan. Combine with the half a cup of chicken broth and bring to a boil.

When the mixture is hot, pour a little of the hot liquid out into a small bowl. Mix in 1 tablespoon of cornstarch. Stir until cornstarch dissolves. Pour back into marinade and chicken broth mixture. Lower the heat, and let simmer.

Step 6:  

When the chicken is cooked, remove the oven and and cover with the sauce. Serve and enjoy!

Rosemary Balsamic Apricot Glazed Chicken Thighs

Homemade Pickles

~ Marlee And Christie ~ Leave a comment

Happy Friday! Today’s recipe is a fun one, homemade pickles! After going to Joan’s on Third and falling in love with their pickles we were determined to figure out a way to make them at home.

What’s great about homemade pickles, is that you can basically season them the way you like. Don’t like mustard seeds? Add juniper berries! Not a fan of garlic? Well, now, that’s just crazy! Who doesn’t like garlic? Only crazy people that’s who, unless you’re allergic, then that’s okay.

Anyways, this recipe is pretty awesome (if we don’t say so ourselves) and we think they’re actually better than Joan’s on Third! Sorry, Joan.

Happy Pickling!

TYL DIY Pickles

TYL’s DIY Pickles 

Ingredients

  • 2 lb’s Pickling Cucumbers*
  • 1 White Onions (Sliced)
  • 2 Tablespoons Kosher Salt
  • 2 Cups White Vinegar
  • 4 Cups Water
  • 1 1/2 White Sugar
  • 3 Tablespoons Salt
  • 1 1/2 Teaspoons Celery Seeds
  • 1 to 2 Tablespoons Garlic (Chopped)
  • 1/4 Cup Fresh Dill (Chopped)
  • 1 1/2 Tablespoons Mustard Seed (Yellow)

*You can also use Persian Cucumbers or English Cucumbers

Step 1: 

Either using a mandolin or a knife, slice the cucumbers to your thickness liking. Mix the kosher salt. Place the pickles in a colander and let the liquid drain out for about thirty minutes.

Step 2: 

After thirty minutes, rise and dry the cucumbers. Mix with onions and set aside in a bowl (or if you have them, two glass mason jars)

Step 3: 

In a large sauce pan, mix together: vinegar, water, sugar, salt, celery seeds, garlic, dill, and mustard seed. Bring to a boil, add more salt or sugar if needed.

Step 4: 

Transfer mixture to a heat proof container and let cool to room temperature. When cool, pour the liquid over the cucumbers. Cover the jars, and place in the fridge and let cool completely.

TYL DIY Pickles

Traditional Pork Carnitas

~ Marlee And Christie ~ 1 Comment

Happy Pre Taco Thursday! Today’s recipe is not only easy, but super delicious and a definite crowd pleaser.

We made these for a family dinner and everyone loved them! Did you know that carnitas translates to “little meats” and is typically made by braising the pork in oil or traditionally lard. Obviously our recipe doesn’t involve cooking the pork in lard or oil, but cooking it in the next best thing: BEER!

Remember when you get your pork shoulder/butt don’t trim the fat! The fat helps keep it juicy and gives it SO MUCH FLAVOR.

Pork Carnitas

Traditional Pork Carnitas 

Ingredients

  • 6 pounds of pork shoulder/or butt
  • Kosher Salt
  • 3 Tablespoons of Vegetable Oil
  • 2 Bottles of Modelo or Your Favorite Beer
  • 2 Cinnamon Sticks
  • 2 Bay Leaves
  • 2 Teaspoons Chipotle Chili Powder
  • 2 Teaspoons Chili Powder
  • 1/4 Teaspoons Cumin
  • 4 to 5 Tablespoons Garlic (Minced)

Step 1: 

Preheat your oven to 350°F.

Step 2: 

Depending on the size of your meat, you may want to cut the meat into manageable size chunks. Season both sides of the pork liberally with kosher salt.

Step 3: 

In a cast iron pot/dutch oven/or pot, heat your vegetable oil. When the oil is hot, brown all sides of the pork. Remove from the pan and and blot them dry with paper towels.

Step 4: 

Pour in two cups of beer to deglaze the bottom of the pan of all the delicious brown bits. Next add the cinnamon sticks, the bay leaves, chili powders, cumin and garlic. Stir until everything is mixed together.

Step 5:  

Next, add the pork back to the pot. If needed add a little bit more beer (or water if you’re out) to cover the pork about two/thirds of the way. Place in the oven uncovered for about 3.5 hours.

Step 6: 

When the meat is ready, remove the meat to a platter and let cool. Strain the cooking liquid and return to the pot. Skim as much fat off the top as you can. Turn on the heat and bring the liquid to a boil and then lower the temperature.

Step 7: 

While the liquid is reducing, allow the meat to cool until you can handle it. Shred the meat. Return the meat to the pot with the reduce liquid and serve.

Pork Carnitas

Cookie Dough Ice Cream

~ Marlee And Christie ~ Leave a comment

Now that it’s summer here in LA, we can’t stop making ice cream! Any kind of ice cream, we’re going to try it. Today’s recipe is a crowd favorite, Cookie Dough Ice Cream.

We’ve always wondered how they made cookie dough ice cream, and one we made our Eggless Edible Cookie Dough, we knew we had to make ice cream.

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Ingredients 

Step 1: 

First, make a batch of edible cookie dough. Then, line a sheet pan with wax paper. Roll the cookie dough into bite size pieces and stick in the freezer until ready to use.

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Step 2: 

In a heavy bottom pan, mix together the cream, half and half, and sugars. Mix until the sugars have dissolved and it’s warm, but not a boil.

Step 3: 

In a medium bowl, break the eggs. Using a electric mixer beat the eggs until they become thick and creamy.

Step 4: 

Very slowly, pour the hot cream mixture into the egg mixture whisking constantly so they eggs don’t curdle. Pour the mixture back into the pan and cook until the mixture is thick and coats the back of a wooden spoon.

Step 5: 

Pour into a heat proof jar and let cool on the counter for at least an hour. Place in the fridge for a couple of hours.

Step 6: 

When the mixture is cool, pour into your ice cream maker and make according to the manufacturers instructions. During the last five minutes remove the cookie dough bites from the freezer. Add them during the final mixing stages.

Step 7: 

Transfer to a freezer safe container and place in the freezer until firm. Enjoy!

Cookie Dough Ice Cream

Cookie Dough Ice Cream

Rosemary Butter

~ Marlee And Christie ~ 3 Comments

Like our Rosemary Salt, rosemary butter is the absolute best. It can be used with almost anything. And if rosemary’s not your thing, you can use your favorite herb, parsley, dill, tarragon, thyme, you get the picture.

We used ours with mashed potatoes, beef burgundy (can’t spell the original name, and I’m too lazy to spell check/check google, Christie is currently yelling at me for being so lazy) boeuf bourguignon, minestrone soup, basically everything we’ve made recently, this butter was used.

Rosemary Butter

Rosemary Butter

Ingredients 

  • 1 Stick Salted Butter (Room Temperature)
  • Fresh Rosemary (Finely Chopped)

Step 1:

Make sure your butter is a room temperature. Put the butter in a bowl and slightly break it down.

Step 2: 

Next, add the chopped rosemary. Mix until combined. Place in the fridge until set, or use immediately.

Rosemary Butter