I am officially addicted to this ice cream maker! The vanilla bean a couple weeks ago was out of this world, though really heavy & rich. I started experimenting with some frozen yogurt recipes, for a healthier, lighter option. This one is super simple & really good with some frozen berries stirred in. Isaac said it tasted like Pinkberry’s, always a good sign!

Vanilla Frozen Yogurt
recipe from David Lebovitz, The Perfect Scoop

• 3 cups Greek-style yogurt (I bought mine from Trader Joe’s)
• 3/4 cup sugar
• 1 t vanilla extract

Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour. Freeze in your ice cream maker according to the manufacturer’s instructions.

Images: sammyw

What’s corned beef & cabbage without Irish soda bread you ask? Not a complete St. Patty’s day feast.

Actually to be honest I’ve never made Irish soda bread, we’re talked before how bread intimidates me & no my friends that fear hasn’t gone away.

For the record though this bread wasn’t as scary as some in the past since this contains no yeast! Probably the simplest bread I’ve ever prepared…

Irish soda bread
recipe from simply recipes

• 4 to 4 1/2 cups flour
• 2 T sugar
• 1 t salt
• 1 t baking soda
• 4 T butter
• 1 cup raisins
• 1 egg, lightly beaten
• 2 cups buttermilk  (make your own buttermilk by adding 1 T vinegar or lemon juice to 1 cup milk, let stand 5 minutes to curdle.)

Preheat oven to 425°. Stir together 4 cups of flour, sugar, salt, and baking soda into a large bowl. Using a pastry cutter; work butter into flour mixture until it resembles peas, stir in raisins. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is stiff. Gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in some more flour. (Do not over knead) Transfer dough to a lightly floured surface and shape into a round loaf. Transfer dough to a parchment lined baking sheet. Using a serrated knife, score top of dough with an cross shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes.Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, with butter.

Images: sammyw

Last year I never made corned beef and cabbage for St. Patrick’s Day. I don’ remember what we did or where we were. Anyways, I made it this year & man is this a yummy meal; and not to mention super simple.

My mom, grandma & aunt have made this meal every year for as long as I can remember. It truely reminds me of home & I am so proud to make it for my family to pass along the tradition along with the rest of America!

I know it’s a good meal, when my husband asks during dinner, “Can we eat this every year”…yes darling we can…

Corned beef & cabbage
recipe adapted from mom

• 1 corned beef
• 1 medium onion, quartered
• 1 pound carrots, peeled, trimmed
• 1 medium head cabbage, cut into 8 wedges
• 1 pound small red potatoes
• Dijon mustard, for serving

Place corned beef in a large pot. Add enough water to cover by 2 inches. Add onion and bring to a boil. Reduce heat, cover, and simmer until very tender, 3 to 3 1/2 hours. Transfer corned beef to a cutting board. Tent with foil, and let rest for 30 minutes. Discard remaining solids from broth, then bring to a boil. Add cabbage and potatoes, carrots and simmer until tender, about 25 minutes. Serve with grainy mustard and broth.

Images: sammyw

I am sore. So very very sore. Who’s to blame? My boot camp workout class. Wow, this class is literally on another level of physical exercise. I leave that class every week with jello legs that can barely take me down the stairs, with abs so tender coughing, sneezing & laughing cause me great pain, and with arms that can barley lift the 1/2 gallon of milk for my cereal. Many of you would ask why I would put myself in this situation, heck I even pay money to be there. I pay money to have the feeling of passing out at least 2 times in that 1 hour torture chamber called a gym? Well my friends I do it in honor of concoctions such as this. Everyone’s got their reasons, so what if mine have to do with butter, sugar, chocolate & peanut butter?

Recently found unbleached sugar, hence the brownish hue…

Peanut Butter Crispy Bars
Recipe adapted from smitten kitchen

For the crispy crust
1 3/4 cups crisped rice cereal
1/4 cup sugar
3 T light corn syrup
3 T butter, melted

For the chocolate peanut butter layer
5 oz chocolate, coarsely chopped (I used chocolate chips)
1 cup creamy peanut butter

For the chocolate topping
3 oz chocolate, coarsely chopped (again used chocolate chips here)
1/2 t light corn syrup
4 T butter

To make crust: Lightly butter the bottom and sides of an 8-inch square baking pan.Put the cereal in a large bowl and set aside. Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F. Here’s how you know when you reach the soft ball stage. Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is coated, pour it into buttered pan. Using your hands, press the mixture into the bottom of the pan. Let the crust cool to room temperature.

To make chocolate peanut butter layer: In a large bowl, stir together the chocolate and the peanut butter. Microwave in 30 second increments, stirring with a spatula, until the mixture is smooth. Pour the mixture over the cooled crust. Put the pan in the refrigerator for 1 hour, or until the top layer hardens.

To make the chocolate topping: In a large bowl, combine the chocolate, corn syrup, and butter. Microwave in 30 second increments until melted and combined. Pour the mixture over the chilled chocolate peanut butter layer and spread. Place back in fridge until third layer is chilled. Cut into squares and serve.

Images: sammyw

I made this dish along side the red pepper crostini I showed you a couple days ago. The two went together awesome! Here’s how it comes together…

Take some orzo…

thaw out some peas…

cook up a couple chicken breasts…

add some cream…

add some tomatoes…

but roast them first…

Creamy orzo chicken pasta
recipe adapted from giada de laurentiis

• 1 pound orzo pasta
• 2 chicken breasts, cooked & diced
• 2 T olive oil
• 1 large shallot, finely chopped
• 1 garlic clove, minced
• 1 pint cherry tomatoes, roasted
• 1 1/4 cups cream
• 1 cup frozen peas, thawed
• 3/4 cup freshly grated Parmesan
• Salt and freshly ground black pepper

Cook orzo until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat the oil over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes; stir in the cream, peas & chicken. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

Images: sammyw