Does anyone else feel like May is busier than December!? It seems like in December we create our own chaos by trying to find the best gift and make it the most magical Christmas yet! But in May it feels like all the chaos comes from outside sources: end of year parties, graduations, weddings, camp sign ups, spring planting, summer planning, vacation planning, birthday parties…. it goes on and on!
I am ready for lazy summer days. But I’m not sure this summer is going to be “lazy”!
No Churn Mango Ice Cream only requires 4 ingredients, comes together in minutes, and there’sย no special ice cream making equipment required!ย These are all things I can get behind in a dessert recipe.
This Mango Ice Cream comes out smooth and creamy, with chunks of deliciously sweet mangos, and an ice cream base that has perfectly balanced flavors of vanilla and mango.
Another no churn ice cream recipe we love is this Key Lime Cookies and Cream Ice Cream recipe!!! Or, if you happen to have clean fresh snow pop over to this Snow Ice Cream recipe!
No Churn means that you do not have to have special ice cream making equipment to make this ice cream.
Traditional ice cream recipes require you to have an ice cream maker to churn the ice cream before it goes in the freezer. A lot of recipes also call for you to make an egg custard before you freeze the mixture, but not with no-churn ice cream.
Here are the 4 easy ingredients you need to get this recipe started:
I always love a recipe that has a simple ingredient list. Especially if all those ingredients are right in my normal grocery store. I do not have time to be hunting down special ingredients like Madagascar vanilla, people!
Y’all I can’t even! Canned Diced Mangos are a REAL thing. You do not need to peel, slice and dice a mango (which is really hard if you have never done it before!).
You would need to prep about 4 ripe mangos to equal the amount that is in the can.
This Mango Ice Cream recipe comes together SO quickly. The only hard part is waiting for it to freeze!
Using a stand mixer or hand held mixer with a whisk attachment, whip cold heavy whipping cream on medium high speed until you reach firm peaks, that should be about 3-4 minutes.
Pro Tip: Firm peaks is when you pull the whisk out of the whipped cream and it forms a peak with a sharp tip, and holds its shape.
Turn the mixer to medium low speed and mix in the sweetened condensed milk and vanilla until it is well incorporated, about 30 seconds.
Drain the liquid (reserving the liquid) from the Del Monte Canned Diced Mangos.
With the mixer on medium low speed add ยฝ cup of the reserved mango juice to the cream mixture.
Now, by hand, fold in all the diced mangos until they are incorporated evenly thru the cream. You can also reserve a few pieces of mango to decorate the top of the ice cream. See the picture below:
Scrape the Mango Ice Cream mixture into a freezer safe pan. I like to use my metal loaf pan. It freezes well and holds just about all the ice cream mixture. I think I had about โ cup left in the bowl. You know I couldn’t resist and ate the leftover with a spoon! It is DELICIOUS pre-frozen too!
Cover the container of Mango Ice Cream with some plastic wrap and place in the freezer for 6+ hours.
Pro Tip: Put a rubber band around the edge of the pan to keep the plastic wrap in place.
Here are some great topping options for this Mango Ice Cream:
If your kids are anything like mine then they love helping in the kitchen! Especially if we are making a dessert. Here are some jobs the kids can do to help make this ice cream:
I had to take a minute from my gratitude post last week. It was a super busy week…. Anyone else find the month of May to be one of the busiest of the year? Sometimes I feel like it is busier than December!
I also needed to recalibrate my mind towards feeling grateful for the little things. I have gotten so busy with my part time job, my web site, and life in general that I am not allowing myself time to slow down and smell the roses once in a while. I need to remember to build that time into my day. At 5:00 it is ok to close the computer, put my phone down, sit for 10 minutes and then spend some time with my family.
Here are some moments from the past two weeks that I did find gratitude in: [Read more…]
“Restaurant Style” Salsa is a quick and easy salsa recipe to make right at home! It has the perfect mix of restaurant salsa flavors like tomatoes, fresh cilantro, white onion, garlic, fresh lime juice, salt and a pinch of sugar. It comes together right in your blender or food processor in about 5 minutes!
If it is a party then add some guacamole, queso, and margaritas, or a pitcher of margaritas!
Now, if you want more of a chunky style fresh salsa then check out this Pico de Gallo recipe! Or for a verde salsa pop over to this Fresh Tomatillo Salsa recipe or grilled tomatillo salsa.
If you love to watch cooking shows you can also watch Susie make this Restaurant Style Salsa Recipe in a 30 minute Pin TV Episode!
Add the cilantro, lime juice, onion, chopped garlic, black pepper, sugar, salt, and a ยฝ cup of the tomatoes to a powerful blender or food processor. Pulse until there are no big chunks of onion or garlic remaining, about 20-30 pulses.
You may need to scrape the bowl or blender sides down to make sure all the pieces get processed.
Now add the remaining tomatoes to the mixture. If you are using a food processor, pulse the mixture 4-6 times, so that some small chunks still remain in the salsa. If you are using a blender just do a very quick blend, about 4 seconds, so you retain some of the tomato texture.
Serve the salsa right away or store it in the fridge, in an airtight container, for up to 5 days.
The salsa does get better with time, like a lot of tomato recipes do (ie. chili). If you have time to make it ahead and let it sit in the fridge overnight, do. If not, do not worry, it will still be delish!
If you like your salsa super spicy add a little chipotle in adobo, fresh jalapeno, or cayenne pepper to the first blending.
If you want it CRAZY HOT add all 3! Note that the chipotle in adobo will also add a very smoky flavor.
Having Mexican food for dinner is one of our favorites at Mom’s Dinner! Here are a couple of my recipes that are on heavy rotation here:
Restaurant style salsa is usually referring to a type of salsa that would be served in a Mexican Restaurant. They usually have a fresher flavor that the store-bought salsas. Including flavors like fresh cilantro, fresh onion, and lime. It will have a low to medium chunky texture. Generally restaurant style salsas are made with good quality canned tomatoes.
Salsa is definitely a raw food. There is no need to cook any of the ingredients, unless you want a “roasted style salsa”, then you will charr the veggies before blending.
If you decide to use fresh tomatoes for your salsa they can turn pink instead of red when they are blended, they may also foam around the edges. That is why I actually recommend that you use good quality canned tomatoes for your salsa! Leave the fresh tomatoes for making Pico de Gallo.
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
You scream, I scream, we all scream for ice cream…..especially if it is Cookies and Cream Key Lime Ice Cream! It is the perfect dessert for adults and kids alike!
This is a super delicious dessert. It is full of refreshing citrus lime mixed with sweet cream, a touch of sugar and chunks of crushed vanilla cream cookies. A perfect summer twist on traditional cookies and cream ice cream.
Best part is that you do NOT need ice cream churning equipment to get the job done. Yet you still get the creamy sweet goodness of traditional ice cream. All you need is a stand mixer or hand held mixer with a whisk attachment, and a freezer.
This is a great dessert to serve after a delicious Mexican Dinner! Pairs perfectly with margaritas, chips and salsa and enchiladas!
Now I KNOW that I used the words “key lime” in the title of this dessert, yet it doesn’t call for key limes specifically. It is really just to convey the flavor of traditional key lime pie.
Key limes are not something I am interested in chasing down. Especially when this dessert is just as delish with regular old limes.
However, if you are able to find Key Limes, by all means use them. But don’t beat yourself up if you have to use a standard lime! It’s what I use and everyone loves itโฅย
Whisk the heavy whipping cream with a stand mixer or hand held mixer with the whisk attachment, on medium high speed, until you have stiff peaks.
Stiff peaks is when you pull the beater out of the cream and the mound that pulls out holds its shape and has a sharp tip.
Lower the blender speed to medium low and sprinkle in the powdered sugar, drizzle in the sweetened condensed milk, pour in the lime juice, and the lime zest. Once it is all incorporated stop whisking.
In a large plastic baggie, crush the cookies until you have smaller bite size pieces. Do not crush it to dust, you will want some cookie chunks in your ice cream. A rolling pin, smooth meat mallet, or small frying panย will all work great to pound the cookies into pieces.
With a spatula fold the cookies into the cream mixture.
Pour the mixture into a glass or metal loaf pan. Cover the pan with plastic wrap and place in the freezer.
Freeze for 6+ hours.
Done!
Here are six options for topping your Key Lime Ice Cream:
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Instant Pot Burrito Bowls are perfuming my kitchen, like a savory potpourri. I wish I could scoop you all up and put you in my kitchen right now.
I just popped the vent open on my Instant Pot and my whole kitchen smells like heaven with scents of steak, chili powder, cumin, onion, and sweet carrot. What a delicious blend!
If you love Mexican food, burrito bowls, and your Instant Pot like I do, then this recipe for Instant Pot Burrito Bowls is the perfect recipe for your dinner this week.
These burrito bowls are full of fork tender steak, seasoned with flavors of cumin, chili powder, garlic and onions, mixed with a sweet, salty, & spicy blender sauce. Served with corn and black beans, over a bed of rice flavored with chili powder, tomatoes and green chilies.
Squeeze a few wedges of lime over top and scoop in a generous portion of spicy pickled jalapenos and you have a drool worthy dinner!
[Read more…]Happy Friday everyone! It is a beautiful day here is KC. The sky is blue and the sun is shining. Both the kids are at school and I am on the back porch with my computer, a cup of coffee and a great podcast playing in the background. All things to be grateful for, for sure. What a great day!
Here are a few more moments of gratitude from this past week: [Read more…]
I wasn’t sure I was going to get a Friday Gratitude in this week! But then I remembered some great advice that I got a couple weeks ago…. it doesn’t have to be perfect. So this one will be short and sweet. Not perfect, but done.
Here are a few moments of gratitude from this week:
This week I did my mommy duty and volunteered to help with my daughter’s Girl Scout camp. They were out of school on Monday so the 4th grade GS troop planned a preview camp for the K-1st grade Brownies from the same school.
It was so great to watch the 4th grade girls become little leaders and take pride in their rolls. They guided the girls from station to station and entertained them in between. They made sure the little ones were comfortable and safe. It was an awesome learning experience for them. [Read more…]
This is truly the Best Ever Grapefruit Margarita! Not only is it super easy to make with simple ingredients, it makes a whole pitcher! When you have a margarita, you more than likely are having more than one OR are sharing with friends, and a pitcher of Grapefruit Margaritas makes that so much easier.
This recipe just takes 5 simple ingredients that get poured in a pitcher and stirred together. No making simple syrup or squeezing 25 limes!
Some call this a “beer margarita” since it uses a bottle of beer.
Another great grapefruit cocktail is the Paloma. Check out this Rosemary Paloma on Mom’s Dinner.
You only need 5 simple ingredients to make a pitcher of Grapefruit Margaritas, and then a little sugar, salt and fresh grapefruit for cocktail glass garnishes.
Squirt Soda – you can find Squirt in the soda aisle at the grocery store. It is a grapefruit flavored soda that is not overly sweet. It is the perfect soda for this recipe!
Pour the semi thawed limeade into a large glass pitcher.
Pro Bartender Tip: Now you can use the 12 oz. empty limeade can to measure your other ingredients.
Pour in the bottle of beer.
Stir until the limeade is completely dissolved and it is well combined.
On a flat plate mix equal parts white sugar and kosher salt. Rub the rim of your glass with a fresh grapefruit wedge. The juice will help the sugar/salt adhere.
Dip the rim of the glass into the sugar/salt mixture until you have the desired amount on the glass rim… and the desired amount is a lot…trust me, you want a lot!
Add a lot of ice to the glass. Squeeze a wedge of grapefruit over the ice. Now pour in the Best Ever Grapefruit Margarita, sit back to enjoy your cocktail.
You have a couple options to lessen the sweetness if you like it less sugary:
If you want to make this margarita pitcher a couple hours ahead, simply mix the limeade, grapefruit juice and tequila together. Pop it in the fridge.
Right before serving add the Squirt soda and beer.
If you are serving this Grapefruit Margarita Pitcher at a party, add these recipes to complete your planning:
If you love a tequila cocktail then you are in the right place! Here are a few other margarita recipes you should check out!
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Creating a quick and flavorful Chicken Marinade is effortless with the simple combination of an Italian dressing packet, fresh lemon, and garlic. By mixing these ingredients together, you’ll infuse the chicken with a tangy and herbaceous profile, perfect for grilling, baking, or sautรฉing.
This is no wimpy marinade! It will seep into the center of your chicken and flavor it all the way thru, end to end, not just the first couple bites.
Marinating the chicken not only tenderizes the meat but also marinates it with a delicious taste that will elevate any dish with minimal effort. Serve your grilled chicken with a side of horseradish cream sauce, grilled veggies and crispy potatoes.
Good Seasonings Zesty Italian Dressing Packet: IMO this is the Swiss army knife of the kitchen! It is not only good for making Italian dressing and marinating chicken, it makes an amazing all-in-one seasoning for recipes like:
Lemon Zest and Juice: use both the zest and the juice from a lemon to get the most flavor! Just make sure to zest the lemon and then juice it!
Garlic: fresh garlic is a must in this chicken marinade. We crush the garlic instead of mincing or chopping, that way you can remove it before grilling the chicken. Minced or chopped garlic can burn on the grill quickly.
Olive Oil- not only helps deliver the marinade flavors all of the chicken, it is a good non-stick ingredient for grilling your chicken.
make sure you have at least 12-24 hours to let your chicken marinate in the fridge. This is the ideal amount of time to get the most flavor into your chicken.
In a glass baking dish, either 9×9 or 9×13, or a Ziploc baggie, combine the olive oil, Italian Dressing Seasoning packet, lemon zest and all the lemon juice.
Crush the garlic cloves with the flat side of a knife, do not chop or mince the garlic.
By crushing the garlic instead of mincing it, you are able to get all the garlic flavor in the marinade but are still able to remove it before grilling. Minced garlic will burn on the grill quickly!
Add the crushed garlic cloves, squeezed lemon halves, and chicken into the marinade. Stir it around so that the marinade coats the chicken completely on all sides.
Cover the dish with foil or plastic wrap and refrigerate for 12-48 hours.ย I like to flip the chicken in the pan at least one time while it is marinating to ensure the chicken is completely marinated thru.
Before grilling remove the garlic cloves and any lemon seeds that have stuck to the chicken.
Whether you are using charcoal or gas, grilling is the tastiest way to prepare chicken.
Here are a few tips to ensure your chicken is grilled to perfection:
Make sure your chicken is cooked all the way thru at the thickest part. Using a meat thermometer test that the thickest part is 165ยฐF.
Once you have grilled your marinated chicken the possibilities are endless. 101 chicken dinners, anyone?!
Here are a few of my favorites:
We had a snow day and we had an 80ยฐ day, our weather is all over the place here in KC. But, I can feel that we are moving closer to spring. The trees are starting to bloom and the flowers are budding.
Here are the moments that made my week a little brighter:
I CELEBRATED making it to 300 followers on Instagram, which I know is not that many. But it’s a lot more than 0, right!? Now on to 300,000….
Say the words “goat cheese” and I am all in! This recipe for Crispy Chicken with Goat Cheese & Sun Dried Tomatoes takes your plain old chicken to flavor country! It is a boneless skinless chicken breast, pounded thin, and filled with a mixture of goat cheese, mayo, garlic, and sundried tomatoes. It then gets rolled up and topped with a crunchy panko breading mixture.
My husband does not feel the same way as I do about goat cheese. He wants nothing to do with it…but he loves fish and it’s not my favorite- so we are even!
Last time he was out of town I made a couple of these and ate them the entire time he was gone. And I loved every single bite!
If you love watching cooking shows you can pop over to Pinterest and watch me make this in a 30 minute episode of Pin TV!
You are going to start by pounding your chicken breasts very thin, about ยผ inch. I like to do this one of two ways:
Make the goat cheese and sun dried tomato filling by mixing together the mayo, goat cheese (it will be easier to mix the goat cheese if it is not straight out of the fridge), fresh garlic, sun dried tomatoes, basil, and a pinch of salt & pepper. You can set that aside for now.
Lay the chicken breasts flat and spread a few tablespoons of the goat cheese mixture over the chicken, covering about ยพ of the surface. Roll the chicken breast over the filling, lightly, making sure the filling does not squeeze out of the sides of the roll up.
Place the breasts seam side down on the sheet pan.
It is ok if some of the cheese mixture gets on the pan while you are rolling them up. It is a messy process, but I promise it turns out beautiful.
Some of the filling will spill out during baking process and it gets all golden and gooey…. those are the super delicious parts you will want to make sure and serve with the chicken…. or sop up with a piece of bread.
Now season each chicken roll up with a little olive oil and kosher salt and pepper and pop it in the oven for 15 minutes.
While that cooks you can put together the super delish crispy topping. It couldn’t be easier, you stir together the 4 ingredients and season with a little salt and pepper. Make sure the mayo is distributed evenly in the panko bread crumbs.
Pull the par cooked chicken out of the oven and top each breast generously with a HEAP of the panko bread crumb mixture.
Carefully put the chicken back into the oven for an additional 10-15 minutes until the topping is golden brown and crunchy.
The final cooking time depends on how thick your chicken is! Make sure your chicken reaches 165 degrees internal temp before removing from the oven.
Panko bread crumbs are the traditional bread crumbs bigger brother. Where traditional bread crumbs are processed into a finer powder, the panko crumbs are a bigger, drier, and crunchier.
Can I use regular breadcrumbs instead of panko bread crumbs? The answer is unfortunately no, for this recipe. I am sure there are a lot of recipes that the two are interchangeable but this is not one of them. You want the light crispy texture of the panko crumbs.
Here are a few additions you could try to change this recipe:
Crispy Chicken with Goat Cheese and Sun Dried Tomatoes is pretty filling so no need to go crazy with the side items. I like to make a Caesar Salad or Big Italian Salad and my Oven Roasted Asparagus or Green Beans.
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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
