Tag Archives: light

Caramel Coconut Cookie Ice Cream Pie & a Slew of Summer Pie Recipes

Written by Liz -

Caramel Coconut Cookie Ice Cream Pie recipe

When summer rolls around, there is one dessert I really crave — ice cream. I love to make ice cream in all it forms: ice milk, frozen yogurt, sorbet, granita, etc. And when I need a dessert to please a group, ice cream pie is one of the easiest ways to turn this iconic summer treat into a dessert for all.

This ice cream pie recipe features a homemade crust and homemade whipped topping, sandwiching one of Dreyer’s & Edy’s new summer Slow Churned  flavors: Caramel Coconut Cookie Ice Cream. And homemade pie crust is actually pretty easy. To make the crust, just blend together graham crackers, coconut flakes, coconut oil and butter (see full recipe below).

And just think of the twists you can make on this pie crust recipe! Here are some ideas:

  • Instead of chocolate graham crackers, use honey or cinnamon graham crackers or any of your favorite crunchy cookies (ginger snaps, thin mints, milanos, etc.)
  • Instead of coconut flakes, use powdered caramel creamer or coffee mix, finely chopped ginger or any citrus zest.

And in the topping, I can think of many fun ingredients:

  • Add softened cream cheese to give it a frosting taste
  • Add a dash of any kind of flavored schnapps, maple syrup or almond flavoring
  • Use chocolate sauce or fresh fruit instead of caramel.

The possibilities are limitless when you think of all the ice cream flavors available! And don’t forget you can make just about any ice cream flavor you want. I’m looking forward to these additional summer flavors from Dreyer’s/Edy’s:

  • 3 Stripes You’re Out (Grand only) – vanilla ice cream with mixed berry and strawberry swirls
  • Sunny Salted Caramel Pretzel (Grand and Slow Churned) – vanilla ice cream with a salted caramel swirl and pretzel pieces
  • German Chocolate Cake Spectacular (Grand and Slow Churned) – chocolate ice cream with a caramel coconut swirl and brownie pieces
  • Take the Cake (Slow Churned only) – yellow cake-flavored light ice cream with a frosting swirl and multi-colored sprinkles

I don’t know about you, but I can think of a different ice cream pie I can make each week of summer! It’s definitely going to be a good one at my house.

Caramel Coconut Cookie Ice Cream Pie

Ingredients for 8 servings:

CRUST

  • 9 large chocolate graham cracker rectangles, broken into rough pieces
  • 1/4 cup shredded coconut
  • 2 tablespoons granulated sugar
  • 1/4 cup coconut oil, melted
  • 2 tablespoons unsalted butter, melted

FILLING

  • 1 container (1.5 quarts) DREYER’S or EDY’S SLOW CHURNED Limited Edition Caramel Coconut Cookie Light Ice Cream, softened

TOPPING

  • 1 cup heavy cream, chilled
  • 2 tablespoons granulated sugar
  • 1/3 cup toasted coconut
  • 1/2 cup caramel ice cream topping

Directions:

PREHEAT oven to 325° F.

FOR CRUST:

Caramel Coconut Cookie Ice Cream Pie recipe

PLACE graham crackers, coconut and sugar in food processor or blender; cover. Honey grahams are shown above.

Caramel Coconut Cookie Ice Cream Pie recipe

Process for 30 seconds or until mixture resembles fine crumbs.

Place crumbs in medium bowl; stir in melted coconut oil and butter. Stir until crumbs are moistened. Press crumbs evenly onto bottom and up side of 9-inch glass pie plate.

BAKE for 20 to 22 minutes or until crust is set. Cool crust completely on a wire rack.

FOR FILLING:

Caramel Coconut Cookie Ice Cream Pie recipe

SPREAD softened ice cream into pie crust. Cover; freeze for 6 hours or until ice cream is completely firm, as shown above.

FOR TOPPING:

Caramel Coconut Cookie Ice Cream Pie recipe

PLACE cream and sugar in chilled medium mixing bowl. Beat just until stiff peaks form. Evenly spread whipped cream over ice cream. Sprinkle with toasted coconut; drizzle with caramel topping (above shows chocolate sauce). Cut into slices; serve immediately.

Links:

Related recipes:

Frozen Vanilla Peanut Butter Pie recipe Caramel Macchiato Ice Cream Pie recipe
Frozen Vanilla Peanut Butter Pie Caramel Macchiato Ice Cream Pie

Easy Spring Pasta Recipe: Fettuccine with Peas, Leeks & Thyme

Written by Liz -

Fettuccine with Peas, Leeks and Thyme recipe

Spring has sprung in California – as well as most of the country. To me that means spring vegetable season; asparagus, leeks, peas, artichoke, fennel and fresh herbs are bountiful in farmers markets. Much of this produce is available year-round, but spring is the best time to get the freshest spring vegetables, whether at your local market, grocery store or from your own garden!

fetpeasveg

And those fresh spring flavors really come through in this easy spring pasta recipe, Fettuccine with Peas, Leeks & Thyme. It’s a cinch to make and it’s packed with flavor and nutrients, plus spring is a great time to get hooked on the Mediterranean way of eating. Adding a bit of the pasta water instead of using sauce is a traditional way to make pasta dishes in Italy. This recipe is a sure way to eat more vegetables and wow your friends with your culinary savvy!

Wine Pairing

  • Italian wines can be hard to find, other than the super popular Pinot Grigio. If you can find a Soave wine, it’s a soft, fruity, clean wine with crisp lemon flavors and really complements this dish.
  • Grenache Blanc with its acidity and rounded flavors, or Sauvignon Blanc with its herbaceousness, would also be great wines with this pasta.

Fettuccine with Peas, Leeks & Thyme

fetpeaingred2

Ingredients for 3 servings:

Directions:

PREPARE pasta according to package directions, reserving ½ cup cooking water. While pasta is cooking, prepare leek mixture.

fetpeasstove

HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper, as shown above.

fetpeaslast

ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.

Links:

More spring pasta recipes:

Vegetable Tortellini Soup Recipe Butternut Squash Agnolotti with Fresh Herb Pesto recipe
Vegetable Tortellini Soup Butternut Squash Agnolotti
with Fresh Herb Pesto

Easter Sweets: Butterfinger Panna Cotta with Easter Egg Nests

Written by Liz -

Butterfinger Panna Cotta Nests recipe

Panna Cotta, or Italian “cooked cream,” is an eggless custard that is silky-smooth and so easy to make. In fact, David Lebovitz writes that if it takes you more than 5 minutes to put it together, you’re doing something wrong. If you haven’t yet tried to make custard, crème brulée or flan, panna cotta is the recipe to try first.

Our easy version for Easter, Butterfinger Panna Cotta Nests, uses items you already have in your pantry, since it replaces the cream with evaporated milk. That also lowers the fat and increases the nutrients! This dish has to be made in advance so it can set in the refrigerator, leaving you free on the day of the meal to entertain or cook other dishes. Putting the ingredients together and warming them in a pan are a snap, and the shredded coconut egg nests on top are perfect for a pretty Easter table.

Panna cotta is also an extremely versatile recipe. You can experiment and make your own version by adding lemon or orange zest, almond extract or even spices like saffron, pepper or rosemary. Here are some panna cotta recipes we love using chocolate and amaretto, as well as pumpkin spice and chocolate pistachio.

Happy Easter!

Butterfinger Panna Cotta Nests

Ingredients for 4 servings:

PANNA COTTA

NESTS

Directions:

FOR PANNA COTTA:
GREASE four 6-ounce or six 4-ounce ramekins or custard cups.

PLACE water in a small bowl; add gelatin and let stand to soften.

PLACE evaporated milk, sugar and vanilla extract in a small saucepan. Heat over medium heat, stirring frequently, for about 5 minutes or until sugar is dissolved. Turn off heat. Add gelatin mixture; stir gently to dissolve gelatin.

POUR into prepared ramekins; sprinkle with crushed Butterfinger.

REFRIGERATE for 2 hours or until panna cottas are firm.

FOR NESTS:
PLACE coconut in a resealable bag. Add green and yellow food coloring; seal bag and shake to thoroughly mix. If necessary, add 1 to 2 teaspoons of water to help color mix.

TOP panna cottas with coconut “grass”; top with 1 to 2 unwrapped Nestlé NestEggs.

Links:

More panna cotta recipes:

Milk Chocolate Panna Cotta with Pistachio Sauce recipe
Milk Chocolate Panna Cotta with Pistachio Sauce
pumpkin-spice-panna-cotta recipe
Pumpkin Spice Panna Cotta

Easter Brunch: Mushroom Quiche with Quinoa Crust

Written by Chris -

Mushroom Quiche with Quinoa Crust Recipe

Savory and full of flavor, this quiche makes a great meal any time of year, especially Easter Sunday. Serve with fresh fruit for brunch or a simple salad for dinner. If you enjoy wine, pinot noir or even chardonnay pairs well with this quiche. It can be made a day in advance and reheated the day of so that you can truly enjoy all that the day has to offer.

A year or two ago I made chef Thomas Keller’s Over-The-Top Mushroom Quiche – well, not exactly. I made the filling according to his recipe, but used a premade crust (no judging, I’m a busy lady!). It was so incredibly good! I wanted to make it again, but wanted to lighten it up a bit.

The crust is made with quinoa – any color quinoa works. Carnation Evaporated Fat Free Milk is used in the filling, providing enough creaminess that heavy cream is not needed. It’s loaded with mushrooms – I used a combination of oyster, white button and cremini, but you can use whatever you have laying around. Fresh thyme adds such a nice fresh element of flavor but you can substitute 1 teaspoon of dried thyme if needed. Gruyère cheese and Fontina cheese are equally good so use the cheese you prefer.

A quick tip about springform pans and this recipe. You must line the bottom of the pan with foil or parchment paper otherwise the filling will leak out. Trust me on this. I purchased new springform pans for a recipe shoot we had at the White on Rice Studio. I proceeded to make the quiche in their studio and it leaked all over. I found it so odd because it didn’t do this with the springform pan I used to develop the recipe. Sweet Todd ran out and purchased two more pans and those leaked as well. I was so embarrassed! I had to think fast so I ended up lining the bottom of the pan with foil, and then secured the rim. This did the trick. The foil made for very easy clean up too!

Mushroom Quiche with Quinoa Crust

Ingredients for 12 servings:

  • Nonstick cooking spray
  • 1 cup red or ivory quinoa, pulsed in blender until close to flour consistency
  • 4 tablespoons butter, melted
  • 1/4 cup water
  • 1/2 teaspoon baking powder
  • 1 tablespoon extra-virgin olive oil
  • 1 pound sliced mushrooms (mixture of oyster, white button and baby bella/baby portobello/ cremini)
  • 2 medium shallots, finely chopped (1/2 to 3/4 cup total)
  • 1 tablespoon fresh thyme leaves
  • Salt and freshly ground black pepper
  • 6 large eggs
  • 2 cans (12 fluid ounces each) NESTLÉ CARNATION Evaporated Fat Free or Lowfat 2% Milk
  • 1 (4 ounces) cup shredded Gruyère cheese

Directions:

Preheat oven to 350° F.

Mushroom Quiche with Quinoa Crust Recipe

Line the bottom of a 9- or 10-inch springform pan with foil or parchment paper (for visual reference, the quiche at the top of this post used a 10-inch pan, and the quiche the very bottom used a 9-inch pan). It’s best to use two sheets, crisscrossing the sheets. Place the side of the springform pan over the foil and close the latch. If using foil, fold the foil overhang up over the base of the pan. Spray inside of pan with cooking spray.

Mushroom Quiche with Quinoa Crust Recipe

Combine quinoa, butter, water and baking powder in medium bowl; stir well. Press firmly into bottom of prepared pan.

Bake for 15 minutes.

Heat oil in large skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, for 5 minutes or until they begin to soften. Reduce heat to medium; stir in shallots and thyme. Cook, stirring occasionally, for about 5 minutes or until mushrooms are tender. Season the mixture with salt and pepper.

Whisk eggs in large bowl; gradually whisk in evaporated milk. Season the mixture with salt and pepper.

Mushroom Quiche with Quinoa Crust Recipe

Sprinkle half of the cheese over the crust.

Mushroom Quiche with Quinoa Crust Recipe

Top with mushroom mixture.

Mushroom Quiche with Quinoa Crust Recipe

Add egg mixture and remaining cheese.

Bake for 60 to 70 minutes or until knife inserted in center comes out clean. Cool for 15 minutes before serving.

Mushroom Quiche with Quinoa Crust Recipe

To serve, carefully loosen and lift side of springform pan. Gently peel away foil. If desired, transfer to serving plate using a spatula (it transfers easily!). Cut into wedges and serve.

Mushroom Quiche with Quinoa Crust Recipe

Happy Easter, my friends!

Complimentary salad recipes:

Walnut Caesar Salad Recipe Fresh Fruit Salad Recipe
Walnut Caesar Salad Fresh Fruit Salad

Faux Fried Fish on Fridays: Two Fish Recipes

Written by Jenny -

Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce recipe

About a month ago our local newspaper published all the locations in our area for a weekly Friday Night Fish Fry. I could not believe the number of them — literally hundreds — and some have been going on for more than 3 decades! Other publications I found help search them out by providing the type of fish and side dishes served, whether alcohol is available, credit cards taken, etc. Until a few years ago, I had not gone to many despite growing up very close to the Atlantic Ocean and now near one of the Great Lakes. How could this be?! Thank goodness one of my girlfriends straightened me out. She has made the Friday Night Fish Fry a get-together time that we look forward to every year.

Instead of going to a tavern, club, hall or church this week, perhaps we will switch things up by having our dinner at one of our homes. I have two recipe choices: Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce and the Panko Crusted Tilapia with Spicy Tartar Sauce. Both recipes  have a crunchy coating made without a fryer and are mighty tasty. Whatever recipe we choose will be served with sides of laughter for sure. Who knows…this may be our favorite location yet!

Crispy Oat Crusted Fish Fillets with Carnation Tartar Sauce (Pictured Above)

Ingredients for 6 servings:

TARTAR SAUCE

  • 1 package (8 oz.) light cream cheese (Neufchâtel), at room temperature
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk, divided
  • 1/2 cup sweet pickle relish
  • 2 tablespoons white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

CRUSTED FISH

  • 2 large egg whites, beaten
  • 1 1/2 cups quick-cooking oats
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 1/2 lbs. fresh or frozen (thawed) white fish fillets (such as tilapia)
  • 2 tablespoons olive oil to 3
  • lemon wedges

Directions:

FOR TARTAR SAUCE:

BEAT cream cheese and 2/3 cup evaporated milk in small mixer bowl until creamy. (Save remaining evaporated milk for the fish). Stir in relish, vinegar, salt and pepper. Store refrigerated in covered container for up to 4 days. Makes about 2 1/2 cups.

FOR CRUSTED FISH:

COMBINE remaining evaporated milk and egg whites in shallow dish. Combine oats, garlic powder and paprika in medium bowl. Dip fish fillets into evaporated milk mixture, coating both sides and then into oat mixture. Press oats gently onto both sides of fish to form crust. Place coated fillets on baking sheet. Discard evaporated milk and oat mixtures after dipping.

HEAT oil in large, nonstick skillet over medium-high heat. Add fillets; cook for 4 to 5 minutes on each side or until fish flakes easily when tested with a fork. (Thicker fillets may take longer to cook.) Season with salt and pepper to taste. Serve with Creamy Carnation Tartar Sauce and lemon wedges.

TIPS:

  • For Tartar Sauce with a kick, add hot pepper sauce to taste.
  • If your quick-cooking oats are large in size, they can be processed to a smaller size in a blender or food processor.

Panko Crusted Tilapia with Spicy Tartar Sauce recipe

Panko Crusted Tilapia with Spicy Tartar Sauce

Ingredients for 4 servings:

  • 2 tablespoons all-purpose flour
  • 2 tablespoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1 large egg
  • 1 cup panko bread crumbs or regular unseasoned bread crumbs
  • 4 (about 12 ounces total) tilapia filets
  • 1/2 cup mayonnaise
  • 3 tablespoons pickle relish
  • 1 teaspoon hot sauce (such as Tabasco, Tapatio or Cholula)

Directions:

PREHEAT oven to 450° F.

FOR TILAPIA:

PLACE flour and 1 tablespoon bouillon in shallow dish; mix well. Beat egg in second shallow dish. Place panko and remaining tablespoon bouillon in third shallow dish; mix well.

DIP fish in flour mixture, coating both sides. Dip in beaten egg, lightly coating both sides. Dip in panko mixture, coating both sides. Place fish on baking sheet.

BAKE for 10 to 15 minutes or until fish is cooked through and breading is slightly golden. Serve with Spicy Tartar Sauce.

FOR SPICY TARTAR SAUCE:

COMBINE mayonnaise, relish and hot sauce in a small bowl. For a spicier sauce, add more hot sauce to taste.

Links:

More recent fish recipes:

Fish Tacos with Creamy Avocado Salsa recipe Grilled Swordfish Kabobs with Avocado Butter Recipe
Fish Tacos with Creamy Avocado Salsa Grilled Swordfish Kabobs with Avocado Butter

Eating Fish on Fridays? Two Easy Fish Recipes

Written by Liz -

Fish Baked In Creamy Milk Sauce with Onions & Herbs recipe

Fish Baked In Creamy Milk Sauce with Onions & Herbs

Tender fish fillets seasoned with herbs are topped with sautéed onions and baked in a light, velvety creamy milk sauce in this classic dish from Colombia’s Pacific coast. Thyme, basil and anise give the sauce excellent flavor and will be a recipe you’ll want to try again and again.

Ingredients for 4 servings:

  • 2 tablespoons olive oil, divided
  • 1 small onion, sliced into thick rings
  • 1 lb. white fish of choice, cut into 2-inch pieces
  • Salt and ground black pepper to taste
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried basil leaves
  • 1/4 teaspoon anise seeds, crushed
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup water

Directions:

PREHEAT oven to 325° F. Grease 13 x 9-inch baking dish.

HEAT 1 tablespoon olive oil in large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until tender and golden brown. Remove from skillet; set aside.

SEASON fish with salt and pepper. Add remaining oil to same skillet and cook fish until browned on both sides. Remove from heat. Place fish in prepared baking dish. Sprinkle with thyme, basil and anise. Top with reserved onion rings. Combine milk and water in small glass measure; pour over fish. If desired, season with additional salt and pepper.

BAKE for 20 minutes or until fish flakes easily with a fork.

Creamy Tuna Noodle Casserole recipe

Creamy Tuna Noodle Casserole

Convenient comfort food at its very best. This Creamy Tuna Noodle Casserole is a comforting option for any weeknight or weekend meals.

Ingredients for 8 servings:

  • 6 cups (about 8 oz.) dry medium egg noodles, prepared according to package directions
  • 6 tablespoons butter or margarine
  • 4 stalks celery, chopped
  • 1/2 cup chopped onion
  • 2 cans (9 oz. each) tuna, drained and flaked
  • 2 cans (10 oz. each) condensed cream of mushroom soup
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 2/3 cup crushed potato chips

Directions:

PREHEAT oven to 375° F. Grease 13 x 9-inch baking dish.

MELT butter in large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk; mix well. Pour into prepared casserole dish. Sprinkle with potato chips.

BAKE for 25 to 30 minutes or until chips are golden brown.
Links:

More oven-steamed fish recipes:

 make it a meal Steamed Shanghai Black Cod with Summer Vegetables recipe No Mess Summer Fish Packets with Pesto Recipe
Steamed Shanghai Black Cod with Summer Vegetables No Mess Summer Fish Packets with Pesto
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