A Day in Santa Barbara

Santa Barbara is a beautiful town this time of year.  The white beaches, blue ocean, the food...the wine...and all the wonderful attractions they have to offer such as the Mission, the Zoo, and State street!

Great for a day trip and a little time away from the heat down in LA.

First up, Breakfast at the Summerland Cafe.

Me and MGG at Breakfast.

Great food!

Some of our friends at the zoo...

A wonderful lunch on the Beach at The Boathouse.

Such a beautiful place.  Look at this ocean!

In the evening we had a great time walking around State, people watching, stopping at some shops, and the coffee house, it's so nice to get away, even for a little while. Alas, we must head home.

Hope everyone had a wonderful weekend!!!

Homemade Vanilla Ice Cream

It's so hot outside, let's stay inside and make some homemade ice cream!

What a great excuse huh?  Anything to make ice cream.  It's a weakness of mine, you see.
It's one of those special treats in life that is a "must have". 

I'm sure I'm not the only one that is an ice cream monster...I know MGG is one too.  He's always looking around in the freezer stealing my ice cream!

Mom always made Vanilla ice cream.  Her favorite.  An old stand-by.
Such a versatile flavor, you can put strawberries on it....caramel sauce, hot fudge, nuts, and sprinkles...you name it!  It's the basis for all good toppings!

So in tribute of my mom, I've made a sugar-free version, or a low carb ice cream, if you will.  You can certainly substitute the sugar substitute for the real stuff...it will work out perfect!  Make sure to substitute equal amounts.

This recipe make about 1 1/2 quarts, and can be adapted to your specific ice cream freezer.

For another wonderful flavor try my Cookies and Cream Ice Cream recipe here!

Enjoy!!

See the pretty vanilla flecks??  YUM!

Vanilla Ice Cream

1 ½ c 2% milk

1 1/8 c splenda
3 c half & half
1 T pure vanilla or vanilla paste

Directions:

Place milk and Splenda in a bowl.  Using a hand mixer or a whisk, mix until Splenda is dissolved, about 3 min.

Add the half & half and vanilla. (I used vanilla paste because I like the flecks of vanilla in the ice cream!)

Pour the mixture into the ice cream machine.  Follow the directions of your ice cream maker processing until the desired consistency.

Remove to a freezer safe container and place in freezer to set up.

Grilled Greek Potato Salad

Boy is it hot outside.  Is it hot where you are?

We've had 90+ degree weather for a week now...and it's a dry heat...sauna heat.

I don't know about you but when it's this hot, I don't want to cook inside the house...don't even talk to me about the oven.

So I turn to grilling for a lot of meals.  Here's one of MGG's favorite dishes.

How does a grilled potato salad sound?  Simple...yummy...delicious?
How about a "Greek" grilled potato salad?

Well get your Greek on, cause we're having some warm, tender, grilled potatoes, mixed with green beans and feta cheese, in a Greek vinaigrette...Opa!

You will love this, trust me!

First, you take a large pot and put your potatoes in it.  I used a combo of baby red and yellow potatoes...use what you like.  Add water to cover about 3-4 inches above the potatoes and bring to a boil.

After they have boiled about 3-4 min, add your green beans.  Boil for another 6-7 min.  You want the green beans tender, and the potatoes undercooked slightly.

Drain your beans, and let them cool.  Drain your potatoes and let them cool.

Cut your green beans in to halves or thirds, trimming the ends if you like.  Cut the potatoes in half lengthwise.

Warm up your grill to medium high heat.  Put oil on the grill rack so the spuds don't stick!  Place the potatoes cut side down and grill those babies until they are nice and golden.

Take them and put them in a bowl with the cut green beans.  Add some Greek Vinaigrette and toss to coat. 

Add your feta cheese crumbles, and toss again!

Opa!!!

Soooooooo good....warm, and flavorful...!

Perfect potato salad, for a side dish along chicken, burgers, steaks, hot dogs...you name it!

Grilled Greek Potato Salad

Ingredients

½ lb fresh green beans
12 baby red and yellow potatoes (about 2 lbs)
Salt and pepper
Canola oil, for grilling
1/3 c Greek Vinaigrette
8 ounces feta, crumbled

Directions

Put the potatoes in a large pot, cover with 3-4 inches cold water. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 3 minutes. Add the green beans to the pot as well, and cook another 5-7 min. 
Drain green beans, cool slightly and chop in halves or thirds. Set aside.  Drain potatoes.  Let cool slightly and then cut them in half lengthwise.

Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown on the cut side of the potato. 

Combine the potatoes and green beans in a bowl. Toss with the vinaigrette, taste and season with salt and pepper if necessary.  Add crumbled feta cheese, and toss again.  Serve warm.