When you are lucky enough to have this sign in front of your house…

Your pantry looks like this….
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I’ve neglected my poor new blog. I’ve been doing a lot of cooking, and making lots of ice cream, but haven’t had a chance to take pictures. This month has been a very busy month for us. My mother moved up from South Carolina, we are building a house, sold our current one and are moving into a temporary apartment. Oh, did I mentioned I had sinus surgery today and we’re moving tomorrow? Once we get settled into the apartment I’ll start blogging again, but first I have to figure out where I put everything!

My husband and I love going out and just ordering appetizers. I think most of the time I prefer appetizers and deserts over entrees! We used to go to Bugaboo Creek all the time and order their BBQ Chicken Nachos. I had never thought of putting BBQ sauce on nachos but it was very tasty. One night at home I thought to myself, this is ridiculous, I can do it myself! Minus the red and blue nacho chips here is the quick and tasty appetizer. The picture isn’t pretty but it’s tasty! My husband decided to cook these on the grill one night but usually we toast them in the oven.

BBQ Chicken Nachos

Ingredients:

Nachos

Mexican Cheese (or just cheddar)
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BBQ Sauce

Chicken

Diced tomatoes (we omit most of the time)

Jalapeno peppers (we omit most of the time)

Salt and pepper chicken and grill with some BBQ sauce. Once cooled, tear or dice chicken. In a heatproof dish (or a pizza stone) layer nachos, chicken , BBQ sauce and cheese. Repeat once more to your desired tastes. Heat until cheese is melted and enjoy!

I couldn’t last another day without using my new Kitchen Aid ice cream maker attachment. I had so many strawberries in my house still because of my husband’s birthday cake and I didn’t freeze them in time. I decided that I didn’t need some exotic flavor to break in the ice cream maker. Strawberry ice cream screams summer and since it was July 4th, strawberry ice cream it shall be!

I had this recipe from Annie’s Eats saved back when I made the strawberry ice cream cupcake brownies. I didn’t have an ice cream maker but knew the day would come. I wanted to try this recipe versus other strawberry ice cream recipes because this recipe omits the use of egg yolks. Figured I’d see what the difference was.

It’s been 8 hours and the ice cream has finally started to develop ice crystals. For the most part it’s still very creamy, but oh so delicious! Besides the end result I think the best part of making this was the aroma of slicing the strawberries and adding fresh lemon juice. I could have stopped right there and just eaten them as is! I hesitated getting an ice cream maker for so long because I figured I’d gain 10 pounds in the first week, although this may happen, I’m going to love every batch I make!

I’ve never used an ice cream maker before, but this attachment was easy to use and I’m happy my stand mixer finally has an attachment to play with 🙂 Continue reading »

My husband doesn’t eat many vegetables so when I saw this in his Weber cookbook I was so happy to finally have a grilled veggie recipe that we both could enjoy. This is so easy, tasty and looks great. It will definitely be a hit next time you grill.

The prep work takes a few minutes but I enjoy it since I get to enjoy my favorite scents in the kitchen; garlic and basil.

Grilled Bell Peppers Stuffed with Mozzarella

Ingredients

• 3 Bell Peppers
• 1 small loaf of crusty Italian bread
• 3 Tbps. olive oil
• 1 cup fresh mozzarella cheese, cut into small cubes
• 1 1/2 tsp dried basil
• 1 clove garlic, finely chopped
• 1 Tbsp. olive oil
• Salt and ground pepper

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Thinly slice bread, remove crusts and cut into enough 1/2 croutons to make 1 cup. Saute in 3 Tbsp. olive oil until golden; drain on paper towels. Cut tops off peppers about 1/2″ from top, and reserve tops. Carefully remove seeds and membranes. In a bowl combine croutons, mozzarella, basil, garlic and 1 Tbsp. olive oil. Mix well, adding salt and pepper to taste. Stuff peppers with mixture, replace tops and secure with toothpicks. Place peppers on cooking grate, top sides up, and grill 12-15 minutes or until peppers are soft, but still hold their shape. When peppers are done, remove from grate. Remove tops and cut in half lengthwise. Makes 6 servings.

Source: Weber Grill Cookbook