Thursday, October 9, 2014

Tangy Apple Turkey Tacos

I think the apples are breeding in my storage room!! There were less yesterday I SWEAR!!! Oh well, more apple recipes for me.

1lb ground turkey
1/2 cup quality ketchup
1/2 cup chicken broth
2 cloves garlic, minced
2 TB apple cider vinegar
2 TB brown sugar
1 TB cumin
1 tsp brown mustard
pinch of allspice
pinch of cloves
salt and pepper to taste

2 medium apples, diced small

Taco Shells

Crumble and cook turkey on medium heat until no pink remains.

Add remaining ingredients except for apples(and shells of course).

Mix well and simmer over medium heat for 10-15 minutes until the sauce is thickened up well.

Add apples and heat 5 minutes more until they are tender crisp.

Scoop into shells and top with cheddar and shredded spinach,,,,,or whatever your heart desires!

Friday, October 3, 2014

Banana Ice Cream

I made this for my sons Banana Split Ice Cream Cake! I had not really planned to blog this one but when it came down to it I could not find a suitable banana ice cream so I gathered a few ideas and made my own. It turned out FANTASTIC so I thought I would put it up for others to enjoy.
I needed it smooth but you can add some walnuts and chocolate chunks for an awesome Ben and Jerry's Chunky Monkey copycat!

4 ripe bananas
1/2 cup brown sugar
1 TB butter, cut into little pieces
2 TB white sugar
1 1/2 cups heavy whipping cream
1 1/2 cups skim milk
1 tsp lemon juice
1 tsp vanilla extract

Preheat oven to 400

Slice bananas and place them on a lightly greased baking sheet, sprinkle with brown sugar and top with butter cubes.

Bake bananas 20 minutes, stir well, then bake 10-15 more until they are very very soft.

Add to a blender or food processor and add white sugar, cream, milk, lemon and vanilla.
Blend very well.

Chill 3-4 hours then proceed with your ice cream maker instructions!

Wednesday, October 1, 2014

Creamy Apple and Chicken Soup

Still using up my big box of apples!!

3 TB butter
1 medium sweet onion, chopped
3 medium apples, chopped
1 red potato, chopped
1 qt chicken stock
1/2 cup apple juice
1/4 cup white wine

12 oz evaporated milk

1lb ground chicken*
1/2 bunch kale, veins removed and chopped into bite sized pieces
2 large carrots
salt and pepper to taste

In a large stock pot melt butter over medium heat, add onion, apple and potato. Cook until the onion is soft and translucent.

Add stock, wine and apple juice.

Simmer 15 minutes until the apple and potatoes are very tender

Transfer to a high speed blender or food processor, add evaporated milk and blend until very smooth.

In the stock pot over medium high heat, crumble and cook the chicken until no pink remains.
*Pre-cooked shredded chicken would be great as well(if not better!)

Add kale and carrots along with the apple puree.

Simmer for 20-30 minutes until the carrots are tender.

Season to taste.