Chocolate and Vanilla Ice Cream (and an amazing husband)

Unlike the other posts I've done, this will not include a recipe.  I'm just going to brag on my husband.  Over the last two days, he's made us homemade chocolate and homemade vanilla ice cream.  Both of which were made using the recipe(s) and equipment from Cuisinart. Yum!

Easy Brown Sugar Pork Chops

Easy Brown Sugar Pork Chops

I was at work today thinking, "Oh my goodness, I forgot to put something in the Crock Pot so we would have a nice meal tonight" I mostly felt guilty because I've felt a little under the weather and hadn't made a nice meal for Derek in a few days.  But then I knew exactly what I would try when I got home - Brown Sugar Pork Chops.  I combined a couple recipes, and added my own pinch of heat.  And it turned out fabulously! Derek approves, too.

2 Pork Chops
1/4 Cup Brown Sugar
1 Teaspoon Paprika
1/2 Teaspoon Salt (Kosher)
1/2 Teaspoon Course Ground Black Pepper
1/2 Teaspoon Garlic Powder
Nice-sized pinch of Crushed Red Pepper
1 Tablespoon Olive Oil

Coat your pork chops with as much of the rub as you can. 

Heat your olive oil (medium/high) in a large skillet or grill pan.  Once hot, add your rub-covered pork chops.

Cook for about 5-minutes per side.

Serve with potatoes, however you like them best, and your favorite vegetable.

I went with mashed potatoes and green beans. Yum!

Derek's Rating: 9/10

Copycat Bang-Bang Shrimp and Homemade Crab Rangoon

Copycat Bang-Bang Shrimp and Homemade Crab Rangoon

Bang-Bang Shrimp

I have actually never ordered Bang-Bang Shrimp from Bonefish Grille, so I cannot comment on how much it is the same/different than Bonefish.  However, I can say that we enjoyed eating it if that counts for anything.  

While looking through the different recipes, I decided that I had no intention of frying shrimp - I avoid frying anything, really. Now I could pretend it's mostly for health reasons. But who am I kidding - I just loathe the mess. I opted for store-bought breaded shrimp that I could just bake. If you have the time and desire to bread and fry your own shrimp, I wish you the best of luck.  I'm sure it would be even more delicious!

Sauce:
1/2 Cup Mayonaise (NOT Miracle Whip)
1/3 Cup Sweet Chili Sauce
1 Teaspoon Rice Vinegar

Shrimp:
However much shrimp you plan on eating: store-bought breaded. The kind you can just throw in the oven for 10-15 minutes. (Read: Lazy Me)


Mix the sauce ingredients and refrigerate them before putting the shrimp in the oven.

A lot of the recipes recommended that you toss the shrimp in the sauce.  I just served it on the side, that way you can decide how much (or how little) sauce you want.

Crab Rangoon

I'm not going to lie, this will take a little time. Especially if you have a puppy at your toes the whole time.  But they're pretty tasty - so try them if you have the time.  I also made a batch of the sweet and sour sauce from my previous post to go along with this.

1/8 Teaspoon Garlic, minced
1 8-oz Package Cream Cheese
6 oz of Crab Meat (I didn't use "lump" and regretted it)
2 Green Onions, thinly sliced
2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Soy Sauce
30 Wonton Wrappers (give or take a few)
2 Eggs, beaten

Mix all of the ingredients except the eggs (and wonton wrappers, of course) in a medium-sized mixing bowl.

Spoon a teaspoon or so into the middle of each wrapper.

Brush the egg around the edges of each wrapper, then fold to make your "crown" shape.  It shouldn't really matter what you fold it to. So, if  your favorite take-out place folds it a certain way, go ahead and copy that!

Once all of your crab rangoon are lined up on your baking sheet: with a pastry brush, brush the tops of the rangoon with the leftover egg (it will give it a nice shine and color).  The pictures don't reflect the egg-wash.  I tried it when I made wontons for the second time (but forgot to take pictures).

Bake at 425 degrees for 12-15 minutes.

Enjoy!

Derek's Rating: 7/10

Original recipes:Bang-Bang Shrimp ; Crab Rangoon

Honey Sesame Chicken

Honey Sesame Chicken

2 Large Chicken Breasts
3/4 Cup Honey
1/2 Cup Soy Sauce
1/2 Cup Apple Juice
1/4 Cup Ketchup
2 Tablespoons Olive Oil
2 Garlic Cloves, minced
Pinch Crushed Red Pepper
1 1/2 Tablespoons Cornstarch (mix with a little water to make a paste before adding)

Add in everything except the cornstarch to the crock-pot and cook on low for 4 hours. 

Then, take out the Chicken, add the cornstarch (stir until blended).  Cook just the sauce for 15-30 minutes, uncovered.  While sauce is cooking, chop up the chicken.  After sauce has thickened up, add the chicken back in just to coat.

Serve over rice.

Freezer version: Combine everything in a freezer bag except cornstarch.  Thaw overnight in the fridge when you're ready to make it.  Then you can continue to use the above directions concerning the cornstarch.