Homemade Italian Dressing Chicken – Love and Lemons (Video)

One day, I realized I did not have any Italian dressing in the house.  Calamity!  I wanted to use it to marinate my chicken in for dinner, and I really did not want to have to go to the store just for dressing. 

So, of course I searched for a decent recipe, and came across this gem from Jeanine and Jack over at Love and Lemons.  You can learn more about them here, suffice to say I felt bad about using this amazing recipe for chicken, after realizing theirs is a vegetarian blog.  Jeanine does say that her hubby is a meat-eater, so I felt a bit better about it! 

This recipe is one of the VERY best, easiest, most delicious recipes. Ever.  In other words, I made this SIX times in a matter of weeks, that’s how much we loved it. You’ll never want to buy store-bought dressing after trying this, trust me! 

What I found when using it as a marinade for chicken, is that even with just 30 minutes of marinating time (because I started late, per usual) the chicken was perfect.  Crispy on the outside and mouth-wateringly tender on the inside.  Okay, it might be time for another batch of this wonderful dressing to be made!!

For this recipe, I used our Classic Batter Bowl to make the dressing, the Large Reuseable Storage Bag to hold the chicken with the dressing, and our Nonstick Sauté and Steam Pan.   Info on each product below:

Classic Batter Bowl

Our iconic Batter Bowls are essential for all your measuring, mixing, baking, microwaving, and storing needs. The angled sidewalls with measure markings and wide base make mixing ingredients easy. The open handles and wide spout are perfect for pouring and stacking batter bowls in your cabinet. And the included lid makes it easy to store leftover batter in your fridge.

Product Details

  • 2 qts.
  • Measure markings in cups, ounces, liters, and milliliters.
  • Lids and bowls are dishwasher-, microwave-, and freezer-safe.
  • Bowls are oven-safe to 350°F.
  • Dishwasher Safe.

Large Reuseable Storage Bag

Save on Bags for Sous Vide Cooking

There’s plenty of room in this bag for transporting snacks or storing leftovers. Use it to steam vegetables in boiling water or in the microwave or freeze any fresh foods all while reducing single-use plastics storage bags. And, with this large reusable silicone bag, sous vide meals get even easier to make at home. Simply put your food in the bag, remove air, seal it with the leakproof zipper, and place in your water bath. Wash it and reuse it lots of different ways.

Product Details

  • BPA, Lead, PVC, and Phthalate-free
  • Label the outside with any non-toxic dry erase marker
  • Holds 8 cups (1.9 L)
  • Freezer-, microwave-, and oven-safe up to 400°F (200°C)
  • Dishwasher-safe for easy cleaning

Nonstick Sauté and Steam Pan

Multi-Purpose Pan

Save precious kitchen space with this multifunctional meal maker. You can steam, fry, or saute all your family favorites on the stovetop or bake them in the oven. The nonstick pan features our top-of-the-line, titanium-reinforced nonstick coating that’s perfect for everyday cooking and so strong you can use metal utensils on the pan without scratching. The pan is designed without interior rivets so there’s no place for residue or rust to form. The pan’s removable handle makes cooking in the oven, storing, and washing easier than ever.

As a bonus, the silicone steamer basket collapses to use as a trivet. We’ve included a helper handle protector, so it’s safe and easy to move the pan around while it’s hot. The tempered glass lid is heat-safe to 400°F (200°C) and fits our Nonstick Grill Pan. And it’s all dishwasher-safe!

Click the Links below to check out any or all of these items:

Classic Batter Bowl

Large Reuseable Storage Bag

Nonstick Sauté and Steam Pan

Let’s jump right in!!

Ingredients

For the Italian Dressing

Ingredients

  • ¼ cup extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon honey
  • 1 teaspoon dried oregano
  • 1 garlic clove, pressed
  • ½ teaspoon Dijon mustard
  • ½ teaspoon thyme
  • ¼ teaspoon sea salt
  • Freshly ground black pepper
  • 2 tablespoons Parmesan cheese, optional (please note I did NOT use for chicken)

Instructions

  1. In a small bowl, whisk together the oil, vinegar, lemon juice, parsley, honey, oregano, garlic, mustard, thyme, salt, and pepper.
  2. If desired, stir in the cheese.

For the Chicken

  • 1 lb. (450 g) boneless chicken breast
  • Homemade Italian Dressing

Instructions

For the Italian Dressing

Press lemon to make two tablespoons juice.  Chop fresh parsley, and press garlic clove. 

Whisk all of the dressing ingredients together in Classic Batter Bowl. 

For the Chicken

Marinate chicken in Italian dressing for 30 minutes.

When ready, heat pan over medium-high heat, then add chicken.  Sear about 3 minutes per side.  Add remining dressing/marinade to pan.  Insert corded probe from Instant-Read Food Thermometer into thickest part of chicken breast, and place all into oven (remove handle from Nonstick Sauté and Steam Pan, if using).  Bake for 10 minutes, or until internal temperature of chicken reaches 165⁰ F (74⁰ C).

Baste with pan juices, slice and serve.

That’s it!  You will LOVE this recipe, it is delicious.  Please let me know if you give this a try.  Let’s make great food together!

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SEPTEMBER 2022 GUEST SPECIAL:

Homemade Italian Dressing Chicken – Love and Lemons (Video)

Zesty and simply delicious, this homemade Italian dressing will have you saying good-bye to store bought dressings for good!  As a marinade for chicken, it was divine! Give it a try, you’ll want to have this quick weeknight meal often!! 
5 from 1 vote
Prep Time 5 mins
Cook Time 16 mins
Total Time 21 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 547 kcal

Ingredients
  

  • ¼ cup extra-virgin olive oil
  • 2 tbsp white wine vinegar
  • 2 tbsp lemon juice
  • 1 tbsp chopped fresh Italian parsley
  • 1 tsp honey
  • 1 tsp dried oregano
  • 1 garlic clove
  • ½ tsp Dijon mustard
  • ½ tsp thyme
  • ¼ tsp sea salt
  • freshly ground pepper
  • 2 tbsp Parmesan cheese optional

Instructions
 

  • Press lemon to make two tablespoons juice. Chop fresh parsley, and press garlic clove. 
  • Whisk all of the dressing ingredients together in Classic Batter Bowl. 

For the Chicken

  • Marinate chicken in Italian dressing for 30 minutes.
  • When ready, heat pan over medium-high heat, then add chicken.  Sear about 3 minutes per side. 
  • Add remaining dressing/marinade to pan.  Insert corded probe from Instant-Read Food Thermometer into thickest part of chicken breast, and place all into oven (remove handle from Nonstick Sauté and Steam Pan, if using). 
    Cook for 10 minutes, or until internal temperature of chicken reaches165⁰F (74⁰C).
  • Baste with pan juices, slice and serve.

Nutrition

Calories: 547kcalCarbohydrates: 7gProtein: 4gFat: 57gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 40gCholesterol: 9mgSodium: 792mgPotassium: 142mgFiber: 1gSugar: 1gVitamin A: 511IUVitamin C: 21mgCalcium: 142mgIron: 2mg
Keyword chicken Italian dressing
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Cherry Basil Galette – (Video)

Fresh, juicy cherries combined with basil creates a beautiful galette that is the perfect dessert for summer!

If you had told me I would EVER pair basil with fruit, I would have thought you did not know me well.  Before this recipe, basil was for very specific recipes, such as Italian pasta dishes or certain Thai dishes.  That all changed with this recipe for a cherry basil galette, which was born for me when I saw Pampered Chef’s new recipe for a Strawberry Galette, only I did not have any fresh strawberries.

I used our Cherry & Olive Pitter to remove the pits, which makes quick work of it, since I can remove 4 pits at the same time! Here’ s some info:

Pit Four Fruits at One Time

If you love fresh cherries and olives, but not the mess or the time it takes to remove the pits, this handy tool quickly pits four cherries at once without bruising or wasting any of the fruit. The clear bottom tray catches all the juice and pits, mess-free. And the non-slip feet keep it in place while you zip through. The top locks to make it easy to store in a drawer.

Olive Pitter

We’ve included an extra insert so you can also pit smaller olives.

Click here to purchase yours today!

The basil truly enhanced the flavor of the cherries, and it was unlike any dessert I’ve previously had.  Mind you, I have been a picky eater, and I realize that this may not be a new dessert for many of you.  However, I am quite proud of myself for giving this a try, and I hope you’ll make this and let me know what you think.  Let’s jump right in!

Ingredients

  • 1 lb fresh cherries, stems and pits removed
  • 3 tbsp sugar, plus more for sprinkling
  • 2 tablespoons cornstarch
  • 2 tablespoons torn basil leaves (about 5 basil leaves), plus more for garnishing
  • 1 tablespoon lime juice
  • 1 pkg (15 oz) refrigerated pie crust (1 crust), softened according to package directions OR homemade piecrust
  • 2-3 tablespoons softened butter, cubed
  • 1   egg, beaten
  • Optional: ice cream or whipped cream

Instructions

Preheat the oven to 425°F.

Remove the stem from the cherries, and use the Cherry & Olive Pitter to remove pits.

Combine the cherries, sugar, cornstarch, basil, and lime juice; toss gently to combine. Let the mixture stand for 3–4 minutes.

Unroll the pie crust and place it on the Cast Iron Sizzle Skillet.

Pour the cherry mixture into the center of the pie crust, leaving about 2″ (5 cm) uncovered around the edge. Fold the outer edge of the crust over the filling, overlapping every 2″ (5 cm) to form an even border. Pinch the pleats to seal.

Add the butter on top of the filling. Brush the crust with egg wash and sprinkle with additional sugar.

Bake for 28–30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool on the skillet for 20 minutes before serving. Top with additional basil and serve with ice cream and/or whipped cream, if you’d like.

That’s it!  My family really enjoyed this dessert, it so perfect for summer.  Please let me know if you give this a try, and if you have a similar recipe, please do share. I would love to hear from you!

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NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JULY, where you can see our newest products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Cherry Basil Gallette

Fresh, juicy cherries combined with basil creates a beautiful galette that is the perfect dessert for summer!
5 from 2 votes
Prep Time 10 mins
Cook Time 28 mins
Course Dessert
Cuisine French
Servings 6 servings
Calories 126 kcal

Ingredients
  

  • 1 lb fresh cherries, stems and pits removed
  • 3 tbsp sugar, plus more for sprinkling
  • 2 tbsp cornstarch
  • 2 tbsp torn basil leaves (about 5 basil leaves), plus more for garnishing
  • 1 tbsp lime juice
  • 1 pkg (15 oz) refrigerated pie crust (1 crust), softened according to package directions OR homemade piecrust
  • 2-3 tbsp softened butter, cubed
  • 1 egg, beaten
  • ice cream or whipped cream, optional

Instructions
 

  • Preheat the oven to 425°F.
  • Remove the stem from the cherries, and use the Cherry& Olive Pitter to remove pits.
  • Combine the cherries, sugar,cornstarch, basil, and lime juice; toss gently to combine. Let the mixture stand for 3–4 minutes.
  • Unroll the pie crust and place it on the Cast Iron Sizzle Skillet.
  • Pour the cherry mixture into the center of the pie crust, leaving about 2" (5 cm) uncovered around the edge. Fold the outer edge of the crust over the filling, overlapping every 2" (5 cm)to form an even border. Pinch the pleats to seal.
  • Add the butter on top of the filling. Brush the crust with egg wash and sprinkle with additional sugar.
  • Bake for 28–30 minutes, or until the crust is golden brown and the filling is bubbling. Let it cool on the skillet for 20 minutes before serving. Top with additional basil and serve with ice cream and/or whipped cream, if you’d like.

Nutrition

Calories: 126kcalCarbohydrates: 21gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 37mgSodium: 41mgPotassium: 184mgFiber: 2gSugar: 16gVitamin A: 241IUVitamin C: 6mgCalcium: 17mgIron: 0.4mg
Keyword galette cherry basil
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Sous Vide Garlic Butter Halibut – Izzy Cooking

Normally, I try to feature a variety of different bloggers and recipes, but apparently, I liked Izzy Cooking so much, I’m back with them already!  You can learn more about Izzy here, and check out the other recipe of theirs I’ve recently reviewed, crème brûlée, here.  The only thing I changed in this recipe is using Crushed Peppercorn and Garlic Rub in place of the fresh garlic. 

Here’s a quick Sous Vide refresher:

Sous Vide is a method of cooking foods in a water bath at a precisely controlled (lower) temperature for an extended period time. The results speak for themselves. You won’t ever worry about overcooking an expensive cut of meat, it will come out perfectly tender and juicy, based on the temperature YOU select, every single time. So far, I notice also that using the sous vide method leaves me time to do other things, as it’s a matter of placing your food in a reusable or zip top bag and into the water, pressing START and it does its thing.

Sous Vide and Seafood

The sous vide method of cooking is a fantastic way to preserve the texture and flavor of your seafood, without ever overcooking.  It is also one of the most nutritious methods of cooking, since we are using a lower temperature, we will be retaining more nutrients.  Also, it’s just so darn easy, you definitely should give it a try.  Okay, let’s jump right in!!

Ingredients

  • 1-pound fresh halibut filet
  • ¾ teaspoon Crushed Peppercorn and Garlic Rub
  • 3 tablespoons unsalted butter, divided
  • Salt and pepper to taste
  • 4 sprigs fresh thyme
  • 1 lemon, thinly sliced

Fresh parsley, for garnish

Instructions

Fill the inner pot of the Deluxe Multi Cooker with water 1″ below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 132° F and the timer for 1 hour; press and hold START.

Slice lemon into about 5-6 slices.

Season Halibut with salt and pepper to taste.  Sprinkle with Crushed Peppercorn and Garlic Rub, add thyme and butter to each filet. 

Place lemons is a reusable or zip top freezer bag, then add halibut over the lemon in one layer.  Use more bags as needed if you are not able to cook in one layer. 

When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bag gently in water using the water displacement method. 

Water Displacement method – seal the bag almost all the way, leaving a small corner open.  Slowly submerge the bag into the water, gently pressing to help air escape.  Seal bag when food is completely submerged (but NOT the top of the bag), seal the bag.

Lock the lid and press START. It will display the word “RUN”.

Cooking times:

  • If your filets are 1’ thick, cook between 30-45 minutes
  • If your filets are 1.5” thick, cook between 45-60 minutes

When the timer is up (or when you are finished cooking based on thickness), press CANCEL. Carefully remove the bag. Use a fish spatula to gently remove halibut from bag and onto plate or board.  Pat dry and let rest a few minutes.

Heat your skillet over medium-high heat, adding one tablespoon butter.  When butter is foaming, add halibut to skillet and sear about 30 seconds until lightly browned. Remove from pan immediately.

Garnish with parsley, if desired.  Serve with lemon wedges.

That’s it!  This is a great recipe if you’re just starting out with sous vide, easy and oh, so delicious and buttery!  Definitely head over to Izzy Cooking and show them some love, tell them I said hello!

EARN DOUBLE $$ products for yourself in JUNE when you host a virtual or in-person Pampered Chef Party: 

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FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for JUNE, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Sous Vide Garlic Butter Halibut

Fresh Halibut is so delicious when cooked in a silky garlic butter sauce, and incredibly easy to make using the Sous Vide method! 
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Main Course
Cuisine French
Servings 4 servings
Calories 181 kcal

Ingredients
  

  • 1 lb fresh halibut filet
  • ¾ tsp Crushed Peppercorn and Garlic Rub
  • 3 tbsp unsalted butted, divided
  • kosher salt and pepper, to taste
  • 4 sprigs fresh thyme
  • 1 lemon, thinly sliced
  • fresh parsley, for garnish

Instructions
 

  • Fill the inner pot of the Deluxe Multi Cooker with water1" below the ½ fill line. Lock the lid and select SOUS VIDE. Set the temperature to 132° F and the timer for 1 hour; press and hold START.
  • Slice lemon into about 5-6 slices.
  • Season Halibut with salt and pepper to taste.  Sprinkle with Crushed Peppercorn and Garlic Rub, add thyme and butter to each filet. 
  • Place lemons in a reusable or zip top freezer bag, then add halibut over the lemon in one layer.  Use more bags as needed if you are not able to cook in one layer. 
  • When you hear beeps and ADD is displayed on the DMC, open the lid and submerge the bag gently in water using the water displacement method.  Lock the lid and press START. It will display the word"RUN".
  • Cooking times:
    § If your filets are 1’ thick, cook between 30-45 minutes
    § If your filets are 1.5” thick, cook between45-60 minutes
  • When the timer is up (or when you are finished cooking based on thickness), press CANCEL. Carefully remove the bag. Use a fish spatula to gently remove halibut from bag and onto plate or board.  Pat dry and let rest a few minutes.
  • Heat your skillet over medium-high heat, adding one tablespoon butter.  When butter is foaming, add halibut to skillet and sear about 30 seconds until lightly browned. Remove from pan immediately.
  • Garnish with parsley, if desired.  Serve with lemon wedges.

Nutrition

Calories: 181kcalCarbohydrates: 1gProtein: 21gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 78mgSodium: 145mgPotassium: 510mgFiber: 0.2gSugar: 0.2gVitamin A: 386IUVitamin C: 5mgCalcium: 15mgIron: 0.4mg
Keyword halibut, sous vide
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Bourbon Chicken – Scrambled Chefs (Video)

Where I come from, bourbon chicken is one of those tasty perks we would get from walking around the mall near the food court.  Back in the day (cue the wavy lines), there would always be a guy standing by, waiting for you to come and try the free samples of bourbon chicken.  Of course, after you tasted that deliciousness, you just had to go over and get a giant plate of goodness.  Unless, of course, your parents said no, which meant you had to circle back for more free samples with your friends!!

I was thinking about this the other day, so had to search for a recipe (of course) and came across several.  I wanted to give this one a try, because it looked scrumptious, but also because I loved the name of their blog, Scrambled Chefs.  You can learn more about them here.  I will tell you that my family DEVOURED this recipe, so I will definitely be going back to their blog to check out more recipes in the future.  Enough said, let’s jump right in!!

Ingredients

For the Chicken

  • 2 lb boneless skinless chicken breasts OR thighs, cut into 1″ pieces
  • 1 tbsp cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil

For the Sauce

  • 1 cup water
  • 1 tbsp cornstarch
  • 1 cup apple juice
  • 1/2 cup bourbon
  • 2/3 cup low sodium soy sauce
  • 1/4 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1/2 cup packed brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground ginger
  • 1/2 tsp red pepper flakes

Garnish

  • 3 green onions, diced
  • 2 tbsp sesame seeds

Instructions

Cut the chicken breasts into 1″ pieces and place in a large bowl. Combine chicken with the cornstarch, salt, and black pepper.

Add 2 tablespoons of olive oil to large skillet over medium heat.  When oil is shimmering, add the chicken, and cook for 2-3 minutes per side, stirring until the chicken is just browned. Please note that MY chicken was a bit more browned than it should have been, because I have ADHD and became utterly distracted by my adorable little dog!  Remove the chicken from the skillet.

Whisk together 1 cup of water and 1 tablespoon cornstarch. Add to the skillet, along with the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes.

Add the chicken back to the skillet once mixture has come to a boil. Reduce heat and simmer @ 10 minutes, until the chicken reaches an internal temperature of 165⁰ F, and the sauce has thickened slightly.

You can serve on its own, in a lettuce wrap or over rice.  Be sure to remember to garnish with sesame seeds and green onions (I nearly forgot).

VERDICT:  This recipe tasted very similar to the bourbon chicken of my past, so it’s a keeper for our family.  I really hope that you will give this a try, and please do go and check out Scrambled Chefs. Let’s make great food together!

EARN DOUBLE $$ for your organization in MAY by hosting a Pampered Chef Fundraiser: 

FREE GIFT WITH PURCHASE: Check out the items below that we have on sale for the month of April, and scan the link below to shop!

NOTE:  If you love any or ALL of the products that I’ve shared with you, but don’t want to pay full price, I am now scheduling virtual and in-home Pampered Chef parties for May, where you can see our newest spring products and as a host have the opportunity to get some Free and at 60% off! Contact me today to schedule your party. Let’s make great food together!!

Bourbon Chicken

Sticky, sweet and delicious, this bourbon chicken will feed a crowd, and it's so easy to make!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Servings 6 servings

Ingredients
  

  • 2 lb boneless chicken breasts OR thighs
  • 1 tbsp cornstarch
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil

For the Sauce

  • 1 cup water
  • 1 tbsp cornstarch
  • 1 cup apple juice
  • ½ cup bourbon
  • cup low sodium soy sauce
  • ¼ cup ketchup
  • 2 tbsp apple cider vinegar
  • ½ cup packed brown sugar
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground ginger
  • ½ tsp red pepper flakes
  • 3 green onions, sliced for garnish
  • sesame seeds for garnish

Instructions
 

  • Cut the chicken breasts into 1" pieces and place in a large bowl. Combine chicken with the cornstarch, salt, and black pepper.
  • Add2 tablespoons of olive oil to large skillet over medium heat.  When oil is shimmering, add the chicken, and cook for 2-3 minutes stirring until the chicken is just browned. Remove the chicken from the skillet. 
  • Whisk together 1 cup of water and 1 tablespoon cornstarch. Add to the skillet, along with the apple juice, bourbon, soy sauce, ketchup, apple cider vinegar, brown sugar, onion powder, garlic powder, ginger, and red pepper flakes.
  • Add the chicken back to the skillet once mixture has come to a boil. Reduce heat and simmer @ 10 minutes, until the chicken reaches an internal temperature of 165⁰ F,and the sauce has thickened slightly.
  • You can serve on its own, in a lettuce wrap or over rice.  Be sure to remember to garnish with sesame seeds and green onions.
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Coffee Ice Cream

Today is National Coffee Ice Cream Day!! Let’s celebrate by making some deliciously easy coffee ice cream, from Max Falkowitz over at Serious Eats! 
I love to eat coffee ice cream, but could never find a recipe that I liked enough to make again. Either they were too creamy with not enough coffee, or vice versa. This recipe is different, it was so easy and I love that it’s using actual coffee grounds and not brewed coffee.
After reading the reviews, I noticed that many people had an issue with the coffee grounds not being streamed out of the ice cream, creating a bitter aftertaste. Besides, who really wants to chew on coffee grounds? Not me. So I decided to use the mesh strainer bag that came with my Pampered Chef deluxe cooking blender. I put the coffee grounds in there, and it worked like a charm. We have all of that beautiful coffee taste, without any chewy or bitter grounds. It was a perfect balance of creamy and smooth coffee, and If you are a coffee lover, I know that you will love this recipe! 
Let’s get started with what you’ll need:

  • 6 large egg yolks
  • 3/4 cup sugar
  • 5 tablespoons medium grind coffee
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 teaspoon kosher salt

First, you’ll want to whisk the egg yolks and sugar together in a pan that has a heavy bottom. This helps to ensure that everything cooks evenly, which is why I used my Enameled Cast Iron Skillet, which I now use at least once a day, because everything cooks so evenly in it.


When the eggs and sugar are fully mixed together, stir in the cream and milk making sure that everything is fully incorporated.

That’s when I added my mesh strainer bag filled with five tablespoons of coffee. I just placed it in and moved it around to ensure that it was so through, without any coffee grounds in the mixture.

Next, cook the mixture over medium low heat making sure that you whisk often. You’ll want the mixture to come to 170°F, but if you’re standing there and whisking it you’ll notice it starts to turn into custard. To test this, I like to take a wooden spoon and stir it and swipe my finger across the back of the spoon. If it leaves a clean line in the middle you’ll know it’s ready. 


Turn off the heat, and if you’re adding the salt this is the time to do it.

Strain the custard through a fine strainer, and you can chill it either in an ice bath or place your container in the refrigerator.

Check the temperature, and when it reaches 40° F then you’re ready to use your ice cream maker.
With my ice cream maker I made sure that the base was frozen at least 24 hours before using, and then I just put the top on press power and set the timer to 35 minutes. It was actually done a few minutes early but I let it keep turning anyway because who doesn’t like creamy ice cream? As soon as I set the timer, the paddle starts to churn and that’s when I added the coffee mixture.


I like to have harder ice cream, so I stored mine in some freezer containers.