Old Fashioned Vanilla Bean Ice Cream - Lightened Version

In honor of National Ice Cream Month I've made two different homemade ice creams!

Two basic flavors that can't be beat...vanilla and chocolate.

Today I'm sharing with you the vanilla recipe.  This is an old, old recipe that I got from my mom.  It originally came from her cousin Maxine.  The note on the index card said, "One of the best vanilla ice creams" so I had to try this out.  

This ice cream is Philadelphia Style ice cream, which contains no eggs, and doesn't involve cooking the mixture. This style is quick and easy to make.  You'll have the mixture made in no time which means....ice cream that much faster! Don't you love that?

I decided to lighten this recipe up a little bit by using fat free half and half and using a sugar substitute blend. To give it more pizzazz I used ground Tahitian vanilla bean which imparted flecks of vanilla throughout the ice cream.  It turned out so pretty! 

The overall results were that this ice cream is a winner! Creamy and smooth, both MGG and I love it.  I could hardly wait for it to set up in the freezer.  I really wanted to just dip my face in the bowl and eat it but I refrained myself.  It really is that good.

So try this version and let me know what you think.  You can always substitute full fat half and half and all sugar in equivalent amounts to obtain luscious results.

Enjoy!


Old Fashioned Vanilla Bean Ice Cream - Lightened Version

2 cups whole milk
2 cups fat-free half and half
3/4 cup sugar (I used 1/4 cup + 2 Tablespoons Splenda Blend)
2 teaspoons vanilla, vanilla paste, or ground vanilla bean

In a medium bowl whisk all ingredients together until sugar dissolves.  Pour into a bowl of an ice cream freezer.  Freeze according to manufacturer's instructions.  Trans

fer to an airtight container.  Cover tightly and freeze several hours until set.  

Mediterranean Lemon Chicken

It's been a busy week.

A new branch of my favorite grocery store decided to close it's doors this week.  It's so sad to see such a beautiful store, fully stocked...always...have to close it's doors due to lack of patrons.  This place was never, never crowded.  With 8 checking lanes only 1 was open every time I went with little to no wait in line.

Amazing.  Where do all the people that live in that neighborhood shop?  They must being going to local ethnic stores, or outside their area to another chain grocery store.

So last Wednesday the store advertised 50% off of everything....I mean everything...in the store.  OMG...I've stopped by to pick up a few items before the store closed this week and couldn't find a place to park!  Wondering what was going on I spotted the 50% off sign.  NOW the people come.

So there must have been about 200 people in the store shopping.  All the wine, pasta,candy, canned goods etc...the items were endless (and so was the check out line).  Not wanting to fill my house with random items that I have no place to store, I browsed through the items and chose big ticket items I would get the most bang for my buck.  I got Parmesan cheese wedges I can freeze.  Expensive balsamic, sherry, and champagne vinegars.  Various oils such as walnut and hazelnut.  All at 50% off!  I found some specialty gourmet spices such as saffron to add to my cart.  I hit the jackpot!

I can't wait to cook with my new items....but today is not the day.  I spent 45 min in line to check out (I kept saying "is this worth it?")  But what the heck.   I stood there, laughed with the other people in line to pass the time, watching others keep leaving their cart to run and get one more thing!  

So I'm home around 7 pm and I'm tired.  Time for dinner and I want comfort food.  This Mediterranean Lemon Chicken it just what I'm craving.  Easy to make with either chicken tenders or chicken breasts cut into long strips.  A few veggies, some lemon which makes a great sauce, all served over some Basmati rice.  Don't you love the flavor of Basmati rice? This meal will take you to a comfort zone you won't want to leave.

Enjoy!




Mediterranean Lemon Chicken

serves 4

2 T butter
1 lb chicken tenderloins
1 8 oz pkg sliced mushrooms
1 red bell pepper, cut into thin strips
2 T flour
1 14.5 oz can low sodium chicken broth
1 t lemon zest
2 T lemon juice
1 t fresh thyme, chopped
salt & pepper
cooked Basmati rice

In a large skillet melt butter over medium heat.  Add chicken and cook 4 minutes.  Add mushrooms and bell pepper and cook an additional 5 minutes or until chicken is done and vegetables are tender.  Add flour and cook, stirring for 1 minute.  Add broth, zest, juice, and thyme.  Cook about 4 minutes until thick and bubbly. Season with salt & pepper to taste.  Sever over rice.

Simple Chocolate Chip Scones

I'm up and running out the door early today.

I've got an exciting day planned for myself and MGG.  We are meeting up with some friends and going to the California Science Center to see the Pompeii exhibit.  So since I'm always starving when I wake up I don't usually skip breakfast.  This calls for a quick and easy recipe.

I've got just the thing.  Simple Chocolate Chip Scones. PLUS, these scones are a great grab and go meal. Perfect for today!  MGG loves things that are grab and go so he can snack on them on the road.  

(perfectly light and fluffy scones!)

So with a little help from an all purpose baking mix (I used King Arthur's Flour All Purpose Baking Mix) and some mini chocolate chips (my favorite!) you can have these whipped up in no time.  Plus they taste fantastic!  

Have you tried mini chocolate chips yet?  It is the perfect way of getting that wonderful chocolate flavor you crave but still keeping down the calories, fat and sugars in your food.  I love that!  

So, I'm off.  The scones are baked and packed and ready to go for our day trip to the museum.  They smell wonderful, and (because I couldn't help my self and tasted tested one...LOL!) they are perfectly moist, light and fluffy, and sweet.  A great quick and easy scone to make anytime.

Enjoy!



Simple Chocolate Chip Scones

Makes: 1 Dozen

3 cups baking mix (I used King Arthur's Flour All Purpose Baking Mix)
1/4 c sugar or 2 T Splenda Blend
1/2 t cinnamon
2 T Butter, chilled cold, and cut into small pieces
2/3 c fat-free half and half
1 large egg
2 T mini chocolate chips
1 T fat-free half and half (for tops)

Preheat oven to 400 degrees

In a large bowl combine baking mix, sugar, cinnamon.  Cut in butter using a pastry cutter or two forks, until small crumbs form.  Add half and half and egg and mix until just combined.  Fold in chocolate chips.

Drop mix in about 1/4 cupfuls on a baking sheet sprayed with cooking spray. Brush the tops of each scone with half and half.   Bake for 12 minutes or until golden brown.  Allow to cool a few minutes and serve.