Hello coffee lovers

I'm currently experimenting with a coffee icecream recipe. It still meads some tweeking. Like the flavor is there. But...I don't like the texture... it reminds me more of a water ice  texture which is not what I want. So when I perfect it. I will be posting it here so stay tuned. Bellow is a picture of trial one!!

Dark chocolate with peanut butter icecream!

Hello little  chefs this is what you will need
2 cups of heavy cream
2 cups whole milk
3 tps chocolate powder ( you you don't have any feel free to use dark chocolate  milk powder mix)
Dark chocolate chips
1/4 cup of sugar.

***Since I used sweet coco mix is why there is little sugar**

So you can literally put everything  into a pot and warm up. Do not let it come to a boil so pay attention.  You only  want it hot enough to melt the chocolate. After its all melted and yummy throw into a blender to made sure it's all incorporated well and no chocolate lumps.
Now let this completely  cool  which takes anywhere to 30mins to an hr depending what your cooling it in. You never want to pour hot or warm liquid into your icecream maker.
Now once it's all cool pour your icecream  into the maker for about 15mins or until soft serve consistency.  Then you can add spoons of peanut butter as it churns. I waited a little longer so I have like peanut butter chunks
After your icecream  has completely  churned to the guide line for your maker put into and air tight container and freeze. Wala  you just made icecream little chef. It's a nice fun treat to make with the kids  I hope you enjoyed :-)

General soul chicken

For the Marinade:
1 egg white
2 tablespoons dark soy sauce
2 tablespoons Shaoxing wine (see note above)
2 tablespoons 80-proof vodka
1/4 teaspoon baking soda
3 tablespoons corn starch
1 pound boneless, skinless chicken thighs, cut into 1/2- to 3/4-inch chunks
For the Dry Coating
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
For the Sauce:
3 tablespoons dark soy sauce
2 tablespoons  of dry sherry.
2 tablespoons Chinese rice vinegar or distilled white vinegar
3 tablespoons homemade or store-bought low-sodium chicken stock
4 tablespoons sugar
1 teaspoon roasted sesame seed oil
1 tablespoon corn starch
2 teaspoons peanut, vegetable, or canola oil
2 teaspoons minced garlic (about 2 medium cloves)
2 teaspoons minced fresh ginger (about one 1-inch piece)
2 teaspoons minced scallion bottoms (about 1 scallion), plus 6 to 8 scallions, white parts only, cut into 1-inch lengths
8 small dried red Chinese or Arbol chilies (see note above)
To Finish:
1 1/2 quarts peanut, vegetable, or canola oil for deep frying
Steamed white rice for serving

Very easy blueberry sorbet

Going to start off with a very easy sorbet icream. Blueberry. Now you can choose to make it as sweet as you want to. Also if you looking to add some healthy things in there you can add a little flax seeds as well.
I pt  of fresh or frozen  blueberry
1/2 cp of water
1/4 cup of sugar.

For this I used frozen blueberries.
In a pot your going to want to add everything and let it cook until the sugar is dissolved. Nothing like having crystallized sugar in a sorbet.
After the sugar is cooked down your going to want to set this aside and let cool.
After about 20mins remove your icecream maker (any kind works)
And pour into the maker and let churn for about 20-30mins.
If you want you could also turn this into a fun frozen popsicle  for your kids by removing the sorbet just before it's done and pouring it into popcicle  molds and adding a few extra fresh blueberries. That way you know your kids are having a fun but healthy summer treat. I hope you enjoyed. :-)

Surprising news!

Hello little chefs today well yesterday I received my kitchen aid stand mixer with icecream  maker attachment. I'm so happy and excited to be Abel to share awesome recipies for summer with you; -) please stay tuned and follow my blog for all the latest. :-)

Experimenting in the kitchen this week

Trying to figure an awesome way to make my idea of very berry bread :-)this is what my first attempt  looks like.

Garlic herb chicken with mash poatotes and fresh poached carrots

this dish is simple and easy to make.

here is what you will need.

2 chicken breast(large)
cilantro ( chopped 1 tbs)
butter (1tbs)
salt and pepper to taste
3 potatoes
2 cloves garlic depending on size
scallions
cream or milk
carrots.


lets begin.

to start get your potatoes cut and in a pot of boiling water. be sure to salt the water.
while that's working butterfly both of your chicken breast. some times you can get a good 8-10oz chicken breast. crazy right. season with salt and pepper, and place in a buttered pan on med high heat to brown. breast side down.
when you have a good over all brown color on one side flip over and turn the heart down to a med low. that way you don't burn the outside and your chicken cooks evenly. as you do this add the cilantro and 1 clove of garlic add more butter if necessary. it will make your chicken juicy and delicious. your chicken should be done in about 7-10mins if you have a thermometer see if your chicken has reached 165. if so your good and you can set them aside covered while you finish potatoes. but first in another small pot put your carrots on to boil with a little salt and pepper and butter. once there fork tender you can serve. take about 10mins. OK mash time, i like to use a hand mixer to get the best possible result, so after drain the water out.place back on the stove on med heat and add mix and whisk at the same time. then add butter( i feel like paula deen ) and scallions until you get the desired thickness. if its to thick use more cream. make sure to taste and adjust seasoning. i always add a bit of S&P at the end to make sure its super good.