Homemade LOW CARB Blackberry Cheesecake Ice Cream

Ingredients:

6 ounces cream cheese (softened)

2 packages fresh blackberries 

3/4 cup Splenda (this is optional, as the black berries will sweeten the ice cream a little)

1 cup cold sour cream

1 cup cold heavy cream

2-3 "cranks" of crushed sea salt

3 TBSP fresh lemon juice

1/4 tsp vanilla extract

Instructions:

In a medium metal bowl, beat the cream cheese until smooth and creamy.  If you wish to add Splenda, gradually add it to the cream cheese, beating after each addition.  Beat in the sour cream and heavy cream.  Add the salt, lemon juice, vanilla, and blackberries.  Beat the mixture until smooth and creamy. The blackberries will be broken apart as you beat the mixture, it should turn a purplish-pink color.

(At this point, if you have an ice cream maker, transfer the mixture into it and proceed by following the manufacturer's instructions.)

If you do not own an ice cream maker, cover the bowl tightly with plastic cling wrap, and place in the freezer for 1 hour.  While it is freezing, chill your beaters in a glass of ice water.  Take the bowl out of the freezer and beat for 5 minutes with chilled beaters.   Place the bowl in the freezer again, and repeat the steps 2 more times (freezing for 1 hour and beating with chilled beaters - 3 times).  You may then freeze the ice cream overnight, or for several hours.

After this is complete, transfer the ice cream into an air tight plastic container with a secure lid for storage.  When ready to serve, place the entire container in microwave for 3-4 minutes on defrost mode.  If your microwave does not have a defrost mode, set the container on your counter or in the refrigerator until the ice cream softens enough to scoop (20-30 minutes).  Running your ice cream scoop under hot water before scooping helps to loosen the ice cream.  (Note: You will find that icicles may form between each serving, this is normal.)  This ice cream is best if eaten within the first week.

Vogue Art

I was feeling creative today, and made these.  I got the idea from Pinterest, but the ones I saw were too busy.  They were really fun to make!  I can't wait to print and frame them to hang on my wall.  I'll post photos as soon as I do.  If they print well, I might start making more and selling them. :)

Cilantro Lime Brussels Sprouts (Quick and easy!)

Yet another impromptu creation.  And this one is so quick and easy!  I just sliced up some brussels sprouts and added a pretty generous amount of fresh cilantro (it shrinks quite a bit when it's cooked), and fried it all in a skillet with juice from one lime and a little olive oil.  Such a simple, light, and healthy side dish.  This would great for summer.

Ingredients:

Brussels Sprouts

Fresh Cilantro

Fresh Lime Juice

Olive Oil

Goat Cheese Quesadilla

After recently grabbing grub at a local Americanized Mexican place downtown, I got inspiration to try something totally new.  I had never had a quesadilla with goat cheese in it before, but I tried it and LOVED it.  I grabbed all the ingredients listed on the menu to make it, and I have to say, it was definitely a success.

Ingredients (for one serving):

2 flour tortillas (10 inch)

Plain goat cheese

1/2 cup Black beans

Hand full of loose leaf spinach (stems removed)

3-4 Mushrooms sliced (I used Baby Bellas, but you can use whatever is your favorite)

1/4 cup jalapeno peppers, chopped

Approx. 1/8 cup fresh cilantro, chopped

Cooking spray (I used olive oil spray)

(Cookie sheet or aluminum foil)

Instructions:

Preheat Oven to 350 degrees.

Sautee mushrooms, spinach, and jalapenos on Medium heat until spinach wilts and mushrooms look tender.

Add beans and HALF of the cilantro to the pan and cook for an additional minute (You don't want to burn the beans, as the Jeffersons say...).  During this time, spray the bottom side of one flour tortilla with the cooking spray of your choice, and lay it on your cookie sheet/foil (oil-side down).

Spread the sauteed veggies onto the flour tortilla that you just sprayed.

Spread the goat cheese on the other flour tortilla until one side is covered with your desired thickness (I spread on about a quarter inch of goat cheese) and lay it cheese-side down on top of the veggies.

Lightly spray the surface of the quesadilla with cooking spray, and bake for 5 minutes.

Remove from oven, sprinkle the remaining cilantro on top, and bake for an additional 3-5 minutes, or until the tortillas begin to LIGHTLY brown. 

Let cool for a few minutes, cut into quarters, and enjoy with guacamole and sour cream!

Peach Caprese Salad

One of my favorite salads is the caprese salad.  This week, I thought I'd try a spin on it.  ALDI happened to have perfectly ripe and beautiful peaches, so I bought them in hopes of having use for them in a salad.  I made this just like I would with the traditional caprese salad, except I substituted peaches for tomatoes, and I did not add any olive oil.

Ingredients:

Ripe Peaches

Fresh Mozzarella

Fresh Basil

Easy and refreshing.

Enjoy. 

:)