Lemonade Icebox Pie

Lemonade Icebox Pie recipe

Advertisements

Frozen Grasshopper Dessert

Ingredients

  • 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  • 1/3 cup green creme de menthe
  • 1/3 cup white creme de cacao (if you’ve never bought this before, it looks clear)
  • 2 cups (1 pint) whipping cream, whipped* (do not use non-dairy whipped topping)

Directions

  1. In a large mixing bowl, mix the sweetened condensed milk, creme de menthe and creme de cacao together. Fold in the whipped cream until combined. Spoon equal amounts into 6 to 8 individual serving dishes. Place the dishes in the freezer for 3 hours or until firm. Garnish however you’d like (we used mint leaves). If you’re going to have any leftovers, place them back in the freezer.

*We whipped the cream until it was slightly past a soft peak stage.

This is so freaking delicious ! You can taste the mint and chocolate flavors the liqueurs give to the dessert but it’s never overpowering. Even though you taste the mint and chocolate flavors, we ourselves never got a “buzz” from eating it. You do get sweetness but we wouldn’t describe it as rich or cloyingly sweet. If your serving lasts long enough to melt, you will taste the sweetened condensed milk more. The mouthfeel was incredible ! It’s light and so smooth that you won’t realize how quickly it disappears from your dish. This has become our new favorite summer dessert !

Recipe source unknown.

We weren’t paid in any form to promote Eagle Brand.

Take care everybody !

Brussels Sprouts & Noodle Stir-Fry

Ingredients

  • 3 oz. dried whole wheat or multi-grain thin spaghetti (we used whole wheat spaghetti)
  • 2 Tbsp. extra-virgin olive oil
  • 1 cup thinly sliced red onion
  • 3 cloves garlic, minced
  • 12 oz. fresh Brussels Sprouts, trimmed and thinly sliced (we sliced them vertically)
  • 1 Tbsp. grated fresh ginger
  • ¼ tsp. crushed red pepper (we increased it to ½ tsp.)
  • ½ cup chicken broth (we used reduced-sodium chicken broth)
  • 2 Tbsp. reduced-sodium soy sauce
  • ½ cup shredded carrot
  • 1/3 cup snipped fresh cilantro
  • 3 Tbsp. slivered almonds, toasted

Directions

  1. Break spaghetti into 1-inch pieces (that’s what we did, more or less, it’s just hard to break the spaghetti into 1-inch pieces). Cook the pasta based off the directions on the package that they came in, draining the pasta afterwards. Place them in a container that you can put a lid on so the spaghetti stays warm.
  2. Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, toss the onion and garlic in, stirring for 1 minute. Now throw in the Brussels sprouts, ginger, and crushed red pepper, stirring for an additional minute. Pour the broth and soy sauce into the skillet and let the dish cook for roughly 2 more minutes or until the liquid is close to being fully evaporated, stirring now and then. Take the skillet off the heat.
  3. Add in the spaghetti you cooked earlier, along with the shredded carrot and cilantro, tossing to combine. Spread the almonds over the top and enjoy !

Makes 8 servings (as a side dish without the shrimp)

You can taste the ginger in this and there’s a little spice to this as well. The heat does build while you eat but it’s never overwhelming. The almonds add a nice crunch. Originally this was a side dish but they said you could make it a main dish by adding in 2 cups of chopped, cooked chicken breast or 2 cups cooked, shelled and deveined shrimp (we went with shrimp obviously) at the same time you’re adding in the broth. The shrimp really makes it a satisfying main dish.

Recipe source unknown.

Take care everybody !

Grilled Pork Meatball Kebabs

Ingredients

  • 1 large egg, beaten
  • 2 tsp. grated fresh ginger
  • 1 tsp. finely chopped garlic
  • 1 ½ tsp. kosher salt
  • ½ tsp. black pepper (we used freshly ground black pepper)
  • 4 Tbsp. gochujang sauce (such as Bibigo Gochujang Hot & Sweet Sauce), divided (we used Annie Chun’s gochujang sauce)
  • 1 lb. ground pork
  • ½ cup panko (Japanese-style breadcrumbs)
  • 6 scallions, cut into 1 ½-inch pieces
  • 3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 1 ½ Tbsp. rice vinegar
  • 2 tsp. toasted sesame oil
  • 1 tsp. granulated sugar
  • 8 Little Gem lettuce leaves or romaine lettuce heart leaves (we used romaine lettuce heart leaves)
  • ¼ cup roasted salted peanuts, chopped
  • Chopped fresh cilantro
  • Lime wedges

Directions

  1. Preheat your grill to medium-high (between 400 to 450 degrees) or heat a grill pan over medium-high heat and lightly grease it. In a large mixing bowl, stir the egg, ginger, garlic, salt, pepper and 1 tablespoon of the gochujang sauce together. Add the pork and panko into the bowl and gently mix everything using your hands until just combined. Divide the meat mixture into 24 (1 ¼-inch) meatballs (weighing roughly 1 ounce each). Thread the meatballs, alternating with the green onion pieces, onto 8 (8-inch) skewers (we used wooden skewers that we had soaked for at least 30 minutes).
  2. Place the kebabs on the lightly greased grill grate or grill pan (we used a grill and lightly greased the grate with vegetable oil). Grill uncovered for 12 to 14 minutes or until lightly charred and fully cooked, turning occasionally.
  3. In a small bowl, whisk the soy sauce, vinegar, oil, sugar and remaining gochujang together until combined. Lay one skewer on each of the leaves, spooning 2 teaspoons of the sauce over each kebab, followed by sprinkling on the peanuts and cilantro. Serve with lime wedges and the remaining sauce.

You don’t have to but for ourselves, we slid the meatballs and green onions off the skewer and wrapped them in the lettuce leaves before eating.

We got this recipe from Southern Living.

We weren’t paid in any form to promote Bibigo, Annie Chun’s, or Southern Living.

Take care everybody !