Best Homemade Vanilla Ice Cream

We made this the other night and it is to DIE for! So rich and creamy! It's really more of a custard. It's a little more work than the usual ice cream but WORTH IT!! :) We served ours with fresh raspberries.  I can't wait to try it with peaches!

Ingredients:
1 quart heavy cream
1 1/4 cups milk (whole is best)
1 vanilla bean split and scraped
1 1/4 cups white sugar, divided
10 egg yolks
1 tablespoon (we do like 1 1/2-2) Vanilla extract


Directions 
In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil. 
Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil. 
Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

Yummy Baked Zucchini

It's zucchini season - and I have LOTS - so desperate as I was for a new, yummy recipe I came up with this one. 
Seriously YUMMY.

Ingredients:
1 zucchini cut in round slices
Salt
Seasoned bread crumbs
Shredded Parmesan cheese
Crispy fried onions (the ones in the can)
Dipping sauce (Ranch would be good - we used Vidalia Onion Vinaigrette from Costco)
2 eggs

Slice zucchini into slices and place slices in a strainer.  Salt the zucchini and let them "sweat" for 30-45 minutes.

(I was amazed how much water came out!).
Meanwhile mix bread crumbs, parmesan cheese, and fried onions.  I had to use my chopper after the picture was taken to make the "chunks" less chunky :)

Preheat oven to 425.  Line a pan with parchment paper and spray the parchment paper with cooking spray.
Thoroughly rinse the zucchini slices and dry them.  Make an egg wash with about 2 eggs (just whip them up with a fork)  Dip the zucchini first in an egg wash, then in crumb mixture and place on pan.  Bake for approx 8-10 minutes each side (yes, flip them half way through) or until the crumbs are nice and toasted brown.

Let them cool and serve with dipping sauce of your choice.

These are SO yummy!! :) Enjoy!

Lime Chicken Soft Tacos

(From allrecipes.com)

I've been making this for years but realized I have never posted it here! These are really fast, really flavorful chicken tacos. We love them. The kids especially like them made into quesadillas. I don't keep green onions on hand so I hardly ever add those, but otherwise I follow the recipe.

• 1 1/2 pounds skinless, boneless chicken breast meat - cubed
• 1/8 cup red wine vinegar
• 1/2 lime, juiced
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 
  Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.