Food for Thought :Ice Cream

There are not many things that go together as well as summertime and ice cream. Americans consume about 48 pints of ice cream per year, more than any other country per capita. Among our favorites are vanilla, chocolate, butter pecan, strawberry and chocolate chip. While you may have a favorite flavor or brand, most ice creams start out with a few basic ingredients, such as milk, protein solids and sweeteners. Because ice cream can pack a serious calorie and fat gram punch, it is important to remember to monitor your portion size and read the label. Here are a few tips to help you enjoy ice cream this summer with a little less guilt:
1.      Regular (whole) ice cream contains at least 10 percent milk fat. So watch your serving size and read the label. Most nutrition information is given in ½-cup serving sizes.
2 .     Look for low-fat or nonfat versions of your favorite. There are some tasty ones that will save you some calories and fat grams.
3 .    Make your own ice cream. Electric ice cream makers are quick and easy, not to mention less of a mess maker compared to their salt and ice predecessors. Knowing exactly what ingredients are being added can help you monitor those calories.

 

  Words of Wisdom

"If you're not using your smile, you're like a man with a million dollars in the bank and no checkbook."

"You can learn many things from children. How much patience you have, for instance."

"Some people are too tired to give you a smile. Give them one of yours, as none needs a smile so much as he who has no more to give."

"Humor oils the wheels of life and helps to keep it running smoothly."
A very proud Grandpoppa                    G.

Easy Grilled Salmon

Still Grillin'  and tired of  meat? Want something light and flakey?

Try this simple grilled salmon recipe. Even our kids liked it and they are not fans of fish.

A simple soy sauce and brown sugar marinade, with hints of lemon and garlic, are the perfect salty-sweet complement to rich salmon fillets.                   

 

Ingredients:

1 1/2 pounds salmon
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup of water
1/4 cup vegetable oil


Directions:

Season salmon fillets with lemon pepper, garlic powder, and salt.
In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved.
Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
Preheat grill for medium heat.
Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Trisha Yearwood Key Lime Cake....It's Summery Delicious

Ingredients:

 ■1 3-oz package lime-flavored gelatin
■1⅓ cups granulated sugar
■2 cups sifted all-purpose flour
■½ tsp salt
■1 tsp baking powder
■1 tsp baking soda
■5 large eggs, slightly beaten
■1½ cups vegetable oil
■¾ cup orange juice
■1 Tbsp lemon juice
■½ tsp vanilla extract
■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)
■½ cup confectioners’ sugar


Directions:

1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans.

2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks.

3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.

Cream Cheese Icing:

■½ cup (1 stick) butter, room temperature
■1 (8-oz) package cream cheese, room temperature
■1 (1-lb) box confectioners’ sugar
(I used lime zest & lime juice in my icing -   About  2 to 2 1/2 teaspoons lime juice depending on resulting thickness of the icing - 2 teaspoons lime zest

Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.

This is really a luscious, refreshing  cake with blended citrusy flavors.


Thanx Trisha Yearwood

Awesome Minty Summer Dessert.... The Moussito

It’s pretty much the ultimate summer-time cocktail. It’s refreshing, minty deliciousness in a glass.

…THE MOUSSITO.

Now, before you go giving me all the credit, I have to tell you this was adapted from the wonderfully versatile and super simple dessert recipe, {Easy!} Creamy Fruit Mousse presented by Sara on Our Best Bites. It’s an awesome summer recipe not only because it’s tasty, but because it does not require the use of an oven when it’s eighty degrees or higher.


Here’s what you need:

• fresh mint leaves
• 1 pack lime Jell-O {I used the generic brand – would have used sugar-free but didn’t have any on hand}
• 1 can lemon-lime soda {such as Sprite, or generic, diet version}
• 1 container Cool-Whip {again the generic, lite version is okay} about 1 1/2-2 cups.
• 4 oz. cream cheese {about half a rectangle, it’s not rocket science, you can eye-ball it}

Here's how to do it:

1. Rinse a very small handful of fresh mint leaves, then shake off the excess water. Remove any hard stems so just the soft, flexible leaves remain. Drop those in your blender.
2. Empty the packet of lime Jell-O on top of the mint.
3. Pour 1 and 1/2 cup of soda into a microwavable measuring cup {the big kind for measuring liquids, not the little cups for dry goods – you don’t want anything boiling over!} and microwave it until boiling, or at least hot enough to dissolve the Jell-O powder.
4. Add it to the blender and blend until the leaves are chopped nice and tiny and the powder has dissolved.
5. Add your cream cheese and blend again until smooth.
6. Now add 1 cup of cold soda and blend to mix.
7. Dump in your Cool-Whip and blend until lump-free.
8. Pour mix into your serving dish{es} and let it set in the fridge.
9. Serve with {optional} dollops of Cool-Whip and a mint leaf as a garnish.
10. Try to resist making it every day (it is a fairly lite option, as desserts go)

If you’re not making this for the whole family, you can totally add rum. But, skip the booze if the kids are having some. It really is good.


Many thanx to the Domestic Dork

Southern Cobb Salad with Roasted Sweet Onion Dressing

TOTAL TIME: 1 HR 15 MIN .... SERVINGS: 4 to 6

This fantastic salad gets a boost of flavor from a toasty roasted sweet onion and garlic dressing.

Dressing:

6 .............unpeeled garlic cloves
2 .............large Vidalia onions (1 1/2 pounds), peeled and quartered through the core
1-1/4 ......cups vegetable oil, plus more for brushing
1/2 .........cup apple cider vinegar
1/4 .........cup fresh lemon juice
                       **Kosher salt **
                       **Freshly ground pepper**
Salad:

10 .........lightly packed cups mixed lettuces (8 ounces)
                     **Kosher salt **
                     **Freshly ground pepper**
2 ..........cups shredded cooked chicken
1 ..........cup cooked fresh or thawed frozen corn kernels
1 ..........cup buckwheat or radish sprouts
4 ..........ounces blue cheese, crumbled (1 cup)
1/2 .......cup crumbled cooked bacon
1 ..........Hass avocado, peeled and diced
1 ..........medium tomato, diced
1/2 .......cup toasted pecans, chopped
2 ..........hard-cooked eggs, peeled and sliced lengthwise


MAKE THE DRESSING :
Preheat the oven to 425°. Wrap the garlic cloves in foil and set on a rimmed baking sheet. Brush the onions with oil and arrange on the baking sheet. Bake for about 1 hour, until the onions and garlic are lightly charred and soft. Let cool.
Peel the garlic and transfer the cloves to a blender. Add the onions, cider vinegar and lemon juice and puree until smooth. With the blender on, gradually add the 1 1/4 cups of vegetable oil until incorporated. Season the dressing with salt and pepper.
MAKE THE SALAD :
In a large bowl, toss the lettuces with 1/2 cup of the dressing and season with salt and pepper. Transfer to a serving bowl or platter. Arrange the remaining ingredients on top and serve, passing the remaining dressing at the table.
Make ahead :The onion dressing can be refrigerated for up to 4 days.

Suggested Pairing :

Medium-bodied Sauvignon Blanc has enough heft to go with ingredients like bacon and eggs and enough brightness to stand up to vinegary dressings. Pour a Sancerre.
Heart Healthy

Go Caddo GO

Go  Caddo  Go ...
Bring  home  the  bacon ,  Canadian  bacon if  they  have  any .
Luv .... Aunt  Jeannie