Coconut Ice Cream

Coconut Ice Cream


Here's a simple coconut ice cream recipe I came up with for a class project. Who knew it was this easy to make coconut ice cream right?! Enjoy!

Ingredients
2 Eggs
3/4 Cup Sugar
2 Cups Heavy Cream
1 Cup Milk
2 Cups Coconut Milk


Directions

1. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.

2. Whisk in the sugar a little at a time, then continue whisking until completely blended, about 1 minute more.

3. Pour in the cream, coconut milk and milk and whisk to blend.

4. Freeze mixture.

Stuffed Portobello Mushrooms

Try out my easy recipe for this beautiful blend of savory Portobello's stuffed with melted cheese, fresh tomatoes with hints of lime, garlic and rosemary. They're great served as an appetizer or a side dish. Enjoy!

                                                                                        Ingredients

• 3 Portobello Mushroom Caps
• 1 /2 Cup Pepper Jack Cheese ( You can choose other cheese if desired.)
• 1 Tomato Chopped Into Small Squares
• 1 Clove Garlic Minced
• Rosemary Minced
• 1/2 Lime
• 1 Tsp Salt
• 1 Tsp Black Pepper
• 1 Tsp Garlic Powder
• Chopped Parsley for garnish
• 1 Tbsp of Olive Oil

Directions
1. Preheat oven to 375 degrees F.
2. Clean mushroom caps by washing thoroughly, gently scrape off gills on the stem end of caps with a spoon. Rub mushrooms cap with olive oil, salt and pepper and lay on baking sheet stem side up.
3. In a bowl, mix cheese, tomatoes, garlic, rosemary, squeezed juice of lime, salt, pepper and garlic powder. Take mixture and place onto mushroom caps.
4. Bake in the oven for 8-10 minutes or until cheese has melted.

Beef Stew

Beef Stew 

Below is a recipe for beef stew taken and tweaked from my Filipino roots. Enjoy!

Ingredients

• 1 green bell pepper
• 1 red bell pepper
• 1 large onion chopped
• London broil cut I to 1 1/2 squares
• 5 garlic cloves minced
• 2 pinch sea salt
• 2 tbsp crushed black pepper
• 1 tbsp garlic powder
• 4 red potatoes peeled and cut into 1 1/2 inch squares
• 2 cans of paste
• 1 can of tomato sauce
• 1 large tomatoes chopped
• Soy sauce
• Fish sauce
• 2 carrots peeled and chopped
• 1 1/2 tbsp Olive Oil
• Water

Directions

Heat oil in pot add onions and garlic cook until fragrant. Add the meat, sea salt, pepper and garlic powder mix and let cook until meat browns. Add bell peppers and potatoes, cook for 5 minutes stirring frequently. Add enough water just to cover meat and potato mixture in pot. Add soy sauce, fish sauce, tomato sauce and chopped tomatoes, stir, cover pot and cook to a boil. Stir in tomato paste, cover pot and cook at a simmer for 30 minutes. Serve with bread or over rice.

Herb-Crusted Chicken Breast

Herb-Crusted Chicken Breast

Here is my recipe for herb-crusted chicken breast. It's very delicious and simple to make. Please try it out in your kitchen, I'm sure you'll love it too. Questions and comments are welcome. Thank you for stopping by, enjoy! :)

Ingredients

• 6 Thinly sliced chicken breasts
• 1 1/2 Cup bread crumbs
• 2 tbsp Dried oregano
• 2 tbsp Crushed black pepper
• 2 tbsp Garlic powder
• 2 tbsp Onion powder
• pinch of Sea salt
• pinch of All-spice
• Salt + pepper mix
• Olive oil
• 2 eggs (beat in a bowl)

Directions

Preheat oven to 350 degrees for 10 minutes.

In a medium bowl, mix dry ingredients: bread crumbs, dried oregano, black pepper, garlic powder, onion powder, sea salt, all spice.

Drizzle olive oil and salt + black pepper mix on chicken breast and coat well. One at a time, dip chicken breast in beaten egg mix, place it into the bread crumb mixture covering the whole breast and place it in a shallow pan.

Place shallow pan in the middle of the oven rack. Bake uncovered at 350 degrees for 30 minutes. For added crispiness, broil for a minute. Take pan out and let cool. Serve with sides of your choice.