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It’s a beautiful Friday today. The sun shined bright sweeping away all those cloudy days before. I felt busted with energy and I absolutely love it :D

I kept my homework aside for a while and started preparing something colorful today. Salad with our favorite chevre, pear, walnut and pomegranate seeds. I also prepared blackened chicken and some mashed potatoes with frozen green beans.

The salad was definitely refreshing.

I generously added slices of pear, pomegranate seeds, toasted walnuts and some salad leaves in a big bowl. Tossed them together with simple salad dressing before finally adding some pan fried slices of chevre cheese. It is as easy as it sounds.
Importantly, it is healthy too!

Earlier, I marinated some drumstick to make this Blackened Chicken. They had been more than one hour in the fridge.

I took out the chicken and started cooking. At the same time, I kept some potatoes boiling with some frozen green beans. MrFaiz was once in a while coming to help in the kitchen. He loves helping out when he’s not busy at school.

There are also days when he’s the one cooking and letting me take some time off :)

I am looking for a great weekend with my beloved ones. Hope you’ll have yours too! :)

Blackened Chicken Recipe

Adapted from: Chuck’s Day Off

  • 2 tablespoons smoked paprika
  • 1 tablespoon smoked sea salt
  • 1 tablespoon coriander seeds, ground
  • 1 tablespoon black peppercorns, ground
  • 1/2 teaspoon cayenne pepper (I added another 1/2 tsp)
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 chicken drumsticks
  • 4 chicken wings
  • 4 chicken thighs, deboned
  • Vegetable oil for frying

For the blackened chicken: Combine all the spices with the garlic and oil in a bowl. Evenly rub the chicken pieces with the spice mixture. Place in a large re-sealable plastic bag or a bowl covered in plastic wrap. Keep in the refrigerator for 1 hour or up to overnight for a more intense flavor.

Preheat the oven to 175 degrees C.

In a cast-iron skillet heat over high heat, add enough vegetable oil to coat the whole bottom of the pan. The pan will be ready when it starts to gently smoke. First place the chicken drumsticks in the skillet (they take the longest to cook) and blacken all sides, about 5 minutes. Add the rest of the chicken pieces and continue in the same manner for another 5 to 7 minutes. Remove from the heat and place the skillet (or oven proof dish) in the oven for 25 minutes. Remove from the oven, set aside and keep warm.

Allow me to share my thrill of excitement for this lovely green pistachio ice cream today. Pistachio ice cream has been my absolute favorite for years and years. My day would simply be perfect for a cup of this creamy and rich nutty flavor treat.

It’s not very popular here in Finland though. At least I couldn’t find any in Kuopio ;)

I made this as a treat for myself and it turned out that MrFaiz loved it too. Mikael didn’t even bother to try, maybe the crushed nuts were too complex to his taste :D

As daddy was holding ice cream for the picture, little young man wanted to take part too. I placed the small bowl of the nuts in his palm and took several shots.

Owh sayang, look how happy you were :)

I know this is kind of cheating to make it from vanilla ice cream. But believe me, do use the best quality vanilla ice cream and you’ll find this awesome! :)

And sensational! :D

Green Pistachio Ice Cream Recipe

  • 250 ml best quality vanilla ice cream, softened
  • 50 grams pistachio nuts
  • some green food coloring
  1.  Grind pistachio nuts in a food processor until finely chopped.
  2. Mix it well with softened vanilla ice cream and some green food coloring.
  3. Put it back in the bowl, cover with cling film and pop it back in the freezer for 1-2 hours, or until serving time.
  4. Note: You may add more of the pistachio nuts if you like.

I called it special, as it was the first time I made my own sorbet.

How much I wish it is summer again.  I long for the times where I could easily pick the most ripe strawberries and enjoy them to the fullest ;)

It started a week ago, where I always make sure there is ice cream in my freezer.

Mikael? he’s definitely in the mood for one. Regardless of seasons :D

I used fresh strawberry and frozen blueberry to make the sorbet. Both were equally good.

Owh, I was so much in love with them :D

I referred to Judy’s recipe from Food.com, I think it was the simplest recipe ever.

However, I made some changes since I wanted it without orange juice. Loads of thanks to Judy for the recipe :)

Fruit sorbet recipe

modified from: Judy@food.com

Serves: 6-8

  • 1 1/2 cup water
  • 3/4 cup sugar
  • 2 cups fresh strawberries (or frozen blueberries)
  1. Combine water & sugar in a pan, stir over low heat until sugar dissolves.
  2. Bring to a boil & boil gently for 5 minutes without stirring.
  3. Set aside to cool.
  4. Wash berries.
  5. Remove caps.
  6. Puree fruit in a blender or food processor until almost smooth.
  7. In a medium bowl, combine fruit with cooled syrup.
  8. If you have an ice cream freezer, you can put the puree mixture into that & process using the directions with the machine.
  9. Otherwise, pour into an 8 by 8 pan & cover with plastic wrap.
  10. Place in freezer & freeze until almost firm, 1 to 2 hours (mine took 3 hours).
  11. Stir 2 or 3 times with a fork while freezing.

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