barefeetinthekitchen.com A family cooking and food blog housing over 1200 recipes with photographs and easy-to-follow instructions. 2018-08-17T16:54:41Z https://barefeetinthekitchen.com/feed/atom/ WordPress Mary http://www.barefeetinthekitchen.com/ <![CDATA[Indian Chicken Bites]]> http://barefeet.ogbeta.com/2012/03/chicken-bits-made-by-my-man.html 2018-08-16T23:54:24Z 2018-08-16T13:00:00Z Incredibly flavorful and juicy Indian Chicken Bites are a perfect dinner for the busiest of weeknights. Bite-size pieces of chicken are tossed in a mixture of oil and spices before being quickly cooked in a hot skillet to create these Indian Chicken Bits. Served with Cilantro Lime Rice or Mushroom and Pepper Rice Pilaf this isRead More

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Incredibly flavorful and juicy Indian Chicken Bites are a perfect dinner for the busiest of weeknights.

Bite-size pieces of chicken are tossed in a mixture of oil and spices before being quickly cooked in a hot skillet to create these Indian Chicken Bits. Served with Cilantro Lime Rice or Mushroom and Pepper Rice Pilaf this is a meal that my whole family loves.

Several years ago, I stumbled across a recipe for Indian Chicken Bits and as soon as I saw the ingredient list and the simplicity of it all, I knew we’d be trying it soon. I saved the recipe in my “want to try this” folder.

Later that month, while we had a houseful of sick kids, Sean was able to toss these Chicken Bits together for a simple dinner over the weekend.

There is not a distinct Indian flavor to this dish. However, the chicken is loaded with great flavor and just a hint of spicy heat. We all enjoyed it very much.

This is a very easy meal, maybe 30 minutes start to finish and that includes letting the chicken rest for a while.

We’ve made this countless times over the past six years. As an appetizer or a main dish, this chicken is fantastic.

I’ve this chicken with the rice dishes I mentioned above, or on its own with Homemade Ranch Dip. I often serve the chicken along with a whole lot of fresh vegetables for dipping with the ranch dip.

What To Serve with Chicken Bites

The first time we made Indian Chicken Bits, we served them with Roasted Potato Wedges and Po’dunk Sauce.

The sauce was delicious as a dip for the potatoes and I couldn’t resist trying it as a dip for the chicken as well. We really enjoyed it that way too.

Here’s a final serving tip. If you have fresh zucchini, toss it in the pan right after the chicken and make this delicious Sauteed Spiced Zucchini.

I have been known to make this chicken just as an excuse to cook the zucchini in the remaining pan juices. The chicken would also be delicious with this Easy Rice Pilaf or Skillet Mexican Street Corn.


Indian Chicken Recipe

  1. Dice the chicken into small pieces, approximately 3/4″-1″ in size. Set aside in a medium size bowl. In a small dish or measuring cup, combine all of the spices. Add 1 tablespoon of oil (melted if using coconut oil) and all of the spices to the bowl with the chicken. Toss well to combine. Let rest for at least 10 minutes.
  2. Heat 2 tablespoons of oil in a very large skillet over high heat. When the oil is hot, add the chicken. Saute, turning or stirring constantly with a spatula or tongs, until the chicken is browned on the outside and cooked through. This should take just a few minutes. Be careful not to overcook the chicken.
  3. Remove the chicken pieces from the pan when they are finished cooking. Because the pieces are small, they will dry out if left in the hot pan.

Indian Chicken Bits

Recipe from and with thanks to Quick And Easy Indian Cooking via Bo’s Bowl

  • 1 – 1 1/2 lbs boneless skinless chicken (I used thighs (the original recipe was for breasts))
  • 3 tablespoons light flavored olive oil or coconut oil (divided)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon cumin
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon turmeric
  • 1 /4 teaspoon cayenne
  1. Dice the chicken into small pieces, approximately 3/4″-1″ in size. Set aside in a medium size bowl. In a small dish or measuring cup, combine all of the spices. Add 1 tablespoon of oil (melted if using coconut oil) and all of the spices to the bowl with the chicken. Toss well to combine. Let rest for at least 10 minutes.
  2. Heat 2 tablespoons of oil in a very large skillet over high heat. When the oil is hot, add the chicken. Saute, turning or stirring constantly, until the chicken is browned on the outside and cooked through. This took just a few minutes. Be careful not to overcook the chicken.
  3. Remove the chicken pieces from the pan when they are finished cooking. Because the pieces are small, they will dry out if left in the hot pan. Enjoy!

{originally published 3/14/12 – photos and recipe notes updated 6/2/18}

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Mary http://www.barefeetinthekitchen.com/ <![CDATA[Simple Homemade Chocolate Sauce]]> http://barefeet.ogbeta.com/2012/04/simple-homemade-chocolate-sauce.html 2018-08-14T15:25:46Z 2018-08-14T11:00:00Z You only need a few ingredients to make this Homemade Chocolate Sauce and it tastes better than any chocolate syrup you can buy at the store. Smooth, sweet, and incredibly chocolate-y, this is the chocolate sauce I tried for years to make. Homemade Chocolate Sauce I wanted a simple homemade chocolate syrup similar to Hershey’sRead More

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You only need a few ingredients to make this Homemade Chocolate Sauce and it tastes better than any chocolate syrup you can buy at the store. Smooth, sweet, and incredibly chocolate-y, this is the chocolate sauce I tried for years to make.

Homemade Chocolate Sauce really is better than store bought! get the EASY recipe at barefeetinthekitchen.com

Homemade Chocolate Sauce

I wanted a simple homemade chocolate syrup similar to Hershey’s syrup; something that I could use to make chocolate milk for my boys or use as an ice cream topping.

Over the past few years, I’ve made numerous chocolate sauces: rich creamy hot fudge sauces and basic melted chocolate sauces (i.e. Homemade Magic Shell).

I ran across this recipe many years ago and tried it within a few days of finding the recipe. This was exactly the chocolate sauce what I wanted!

This chocolate sauce is not overly sweet and it is smooth and rich in flavor. This is better than the Hershey’s syrup that I remember. I am excited to have this in the refrigerator now and I can hardly wait to make a treat with it after dinner tonight!

How To Make Chocolate Syrup

When I found this recipe for homemade chocolate sauce, it was almost too simple to believe.

No fancy ingredients, no dairy, just sugar, cocoa powder, and water. A pinch of salt and a tiny splash of vanilla finish it off perfectly.

This sauce tastes like Hershey’s syrup, only better.

Homemade Chocolate Syrup really is better than store bought! get the EASY recipe at barefeetinthekitchen.com

Ice Cream Recipes

Pour chocolate sauce over the best and easiest Homemade Vanilla Ice Cream, Cherry Ice Cream, or Salted Caramel Ice Cream.

This Peanut Butter Ice Cream by Pint Sized Baker is begging for some chocolate sauce and I can’t wait to drizzle some chocolate sauce over this Take 5 Ice Cream Pie by Beyond Frosting.

Chocolate Syrup Recipe

  1. In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed.
  2. Add the salt and the water and bring to a boil over medium to medium-high heat.
  3. Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat.
  4. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed.

 

Simple Homemade Chocolate Sauce

Recipe slightly adapted from and with thanks to Cate Linden

  • 1/2 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1/8 teaspoon kosher salt
  • 1/2 cup cold water
  • 1 1/2 teaspoons vanilla
  1. In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat. 

  2. Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. Enjoy!

The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving. 

This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.

{originally published 4/20/12 – recipe notes and photos updated 8/14/18}

Homemade Chocolate Sauce is so much better than store bought! get the EASY recipe at barefeetinthekitchen.com

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Mary http://www.barefeetinthekitchen.com/ <![CDATA[Orange Parsley Salad with White Balsamic Vinaigrette]]> http://barefeet.ogbeta.com/2013/03/orange-parsley-salad-with-white-balsamic-vinaigrette-recipe.html 2018-08-08T16:13:05Z 2018-08-08T14:00:00Z Sweet bites of oranges are tossed with crisp lettuce and parsley and then topped with caramelized almonds to create the most refreshing orange and parsley salad I have ever tasted. I can not thank my sister enough for telling me about this salad years ago and then passing on the recipe. Jenny called to tellRead More

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Sweet bites of oranges are tossed with crisp lettuce and parsley and then topped with caramelized almonds to create the most refreshing orange and parsley salad I have ever tasted.

Orange Parsley Salad with White Balsamic Vinaigrette - get the recipe at barefeetinthekitchen.com

I can not thank my sister enough for telling me about this salad years ago and then passing on the recipe.

Jenny called to tell me about the Orange Parsley Salad one night after a party with her book club and I made this salad every single day for weeks after, including. And no, I’m not exaggerating at all.

I am almost sad to be telling you about this fantastic salad so late in the citrus season. I first shared this recipe on the site more than five years ago.

I shot new photos for this recipe last week while my friend Rebecca was visiting. (Check out the fun video we made too!)

I knew then that I needed to re-share it on the site for those of you who might have missed it initially, you now have a second chance to fall in love with it.

The odds are good that once you’ve tasted it, you will be making this salad several times a week, until the very last of the clementines disappear from the stores.

Parsley Salad

My friends, I am begging you not to let the name of this salad turn you away. If you haven’t tried a salad with an abundance of fresh parsley in it, you are truly missing out.

The fresh parsley brightens the savory flavors similar to the way that lemon will brighten a dish and simply make it taste better.

This is one of my all time favorite salad side dishes and I can’t recommend it highly enough.

This parsley salad is dressed with a simple White Balsamic Vinaigrette. I love that dressing so much; I gave it a full post of its own.

I keep the vinaigrette in my pantry now and use it on almost every salad I make with fruit or a sweet note to the salad.

Light, sweet, tangy and with just enough oil to coat the salad without weighing it down. I posted the recipe separately as a double batch, just so I would have some left in the refrigerator for future salads.

Orange Parsley Salad is a summer favorite! get the recipe at barefeetinthekitchen.com

Salad Recipes

I have a well known love for salads. From fruit salads to garden vegetable salads, summer salads to winter salads, chopped salads to pasta salads and so much more, I love salads.

I really like a great combination of flavors and textures in a salad and this Israeli Couscous Salad is a terrific example of that.

This Strawberry Bacon Salad by Wine and Glue and this Apple Brie Salad by Lemon Tree Dwelling are both on my list to try soon too.

Orange Parsley Salad Recipe

  1. Combine the oil, vinegar, sugar, salt and pepper in a small jars and shake to combine.
  2. In a large bowl, combine the lettuce, parsley and oranges.
  3. Drizzle the salad with just enough dressing to lightly coat the lettuce. (I use about 1/2 of the dressing for the whole salad.)
  4. Toss with tongs or large spoons and then top with almonds.
  5. Serve immediately and store any remaining dressing in the refrigerator.

Orange Parsley Salad with White Balsamic Vinaigrette

Recipe adapted from and with thanks to my sister Jenny, and her friend, Letta

  • 1 head of green or red leaf lettuce (or 1/2 head of each, roughly chopped bite-size)
  • 1/2 bunch of Italian parsley (leaves only, about 2/3 cup, chopped small (about 1/3 cup chopped))
  • 6 clementine or mandarin oranges (peeled, sectioned and then chopped in half)
  • 1/3 cup sliced almonds (caramelized or not*)
  • 1/4 cup light flavored olive oil
  • 2 tablespoon white balsamic vinegar or champagne vinegar
  • 2 tablespoons white sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  1. Combine the oil, vinegar, sugar, salt and pepper in a small jar and shake to combine. 

  2. In a large bowl, combine the lettuce, parsley and oranges. Drizzle with just enough dressing to lightly coat the lettuce. (I only used about 1/2 of the dressing for the whole salad.) 

  3. Toss with tongs or large spoons and then top with almonds. Serve immediately. Store any remaining dressing in the refrigerator. Enjoy!
  4. * I’ve made this both with and without caramelizing the almonds. The salad is awesome both ways. If you have an extra minute, the effort is worth it. For an every day salad though, I just toss in the sliced almonds.

{originally published 3/31/13 – recipe notes and photos updated 8/8/18}

Orange Parsley Salad with White Balsamic Vinaigrette - get the recipe at barefeetinthekitchen.com

 

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Mary http://www.barefeetinthekitchen.com/ <![CDATA[30 Minute Green Chile Chicken Enchiladas]]> http://barefeet.ogbeta.com/2016/01/30-minute-chicken-enchiladas-recipe.html 2018-08-06T17:27:56Z 2018-08-06T10:45:00Z Green Chile Chicken Enchiladas in 30 minutes? Yes, it’s possible and this recipe is going to be a family favorite in no time at all. Gooey cheese, spicy green chile, and hearty chunks of chicken come together to make this easy dinner. Love this recipe? PIN IT to your DINNER BOARD to save it! Follow BAREFEET IN THERead More

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Green Chile Chicken Enchiladas in 30 minutes? Yes, it’s possible and this recipe is going to be a family favorite in no time at all.

Gooey cheese, spicy green chile, and hearty chunks of chicken come together to make this easy dinner.

30 Minute Green Chile Chicken Enchiladas - get the recipe at barefeetinthekitchen.com
Love this recipe? PIN IT to your DINNER BOARD to save it!
Follow BAREFEET IN THE KITCHEN on Pinterest for more great recipes!

This simple recipe for Green Chile Chicken Enchiladas is cheesy, spicy, and well-loved by my family. I’ve been making 30-Minute “casserole style” Enchiladas for so long, I can’t recall the last time I rolled or stacked a batch of enchiladas in a more traditional recipe.

You can have these Green Chile Enchiladas on the table in less time than it would take to pick up take-out. I promise they’ll taste better than anything you can buy.

How To Make Enchiladas

I alternate making enchiladas with red chile or green chile enchilada sauce, depending on my mood as I’m cooking most of the time. However, I can’t deny that I choose green chile at least 90% of the time.

One of my boys prefers red chile though, so every so often a batch of red enchiladas will make it’s way to our table.

You can also make them “Christmas-style” – and use a combination of both sauces for the layers, similar to the way the flavors are combined in this Mexican Lasagna.

We are rarely patient enough to wait for a pan of enchiladas to cool enough to slice pretty, so we typically eat our enchiladas with a pile of crunchy tortilla chips as a hot and cheesy “dip.”

If your preference is sliceable enchiladas, let them cool 15-20 minutes prior to serving. If you haven’t eaten a plate of gooey enchiladas alongside a pile of crunchy chips, then you are missing out.

Try it once and I’m willing to bet you’ll never choose “sliceable” enchiladas again.

No one can resist these 30 Minute Green Chile Chicken Enchiladas! get the recipe at barefeetinthekitchen.com
Easy Chicken Enchiladas

My favorite tips for these Green Chile Chicken Enchiladas are illustrated in this video. I slice the tortillas into wedges before layering them into the dish.

This makes each serving easier to eat, with a great balance of flavors and textures in each bite, and it prevents any giant chunks of tortilla from making their way to your fork.

For an awesome slow-cooker variation on an enchilada dinner, check out this Crock Pot Mexican Casserole. All the southwestern flavors we love in a simple slow cooker dinner.

Enchilada Recipes

For more great enchilada recipes, check out these Steak Fajita Enchiladas by Aggie’s Kitchen and our BBQ Chicken and Caramelized Onion Enchiladas

This Ground Turkey (low carb) Enchilada Casserole by Kalyn’s Kitchen and these Enchiladas Suizas by A Zesty Bite also look delicious. 

My kids love it when I make these Pulled Pork Red Chile Enchiladas when I use leftover pulled pork to make this recipe.

Green Chile Chicken Enchiladas

  1. Preheat the oven to 350°F. In a large bowl, whisk together the sour cream, 1/2 cup of chile sauce, cumin, garlic, onion, salt, pepper, and cayenne. Add the chicken, beans, and green chile. Stir to combine.
  2. Pour about 1/4 cup of the green chile sauce into the bottom of a 9-inch baking dish. Place a layer of tortillas wedges across the green chile sauce and then scoop about 1/2 of the chicken mixture on top of the tortillas. Sprinkle with 1 1/2 cups of shredded cheese.
  3. Layer with tortillas, top with the remaining chicken mixture and sprinkle with another 1 1/2 cups of shredded cheese. Layer once more with tortillas and pour the remaining 1 1/4 cup of chile sauce over the tortillas. Sprinkle generously with the remaining 2-3 cups of cheese.
  4. Bake for 20 minutes, until the edges are bubbling. Remove from the oven and scoop piping hot onto plates or let cool for 15-20 minutes for a prettier slice of enchiladas. Serve with tortillas chips.

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas in just 30 minutes!

  • 2 cups red or green chile sauce (homemade or store-bought, divided)
  • 1/3 cup sour cream
  • 3/4 teaspoon cumin
  • 3/4 teaspoon granulated garlic or garlic powder
  • 3/4 teaspoon granulated onion or onion powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3 cups cooked chicken (shredded or chopped bite-size)
  • 1 14- ounce can pinto or black beans (drained and rinsed)
  • 1 4- ounce can chopped green chile or 1/2 cup roasted and chopped green chile (frozen is fine)
  • 5 white corn tortillas (cut into 6 pie-shaped wedges)
  • 5-6 cups shredded cheese (see cook's note, divided)
  • 1/4 cup fresh cilantro (chopped (optional, for topping))
  1. Preheat the oven to 350°F. In a large bowl, whisk together the sour cream, 1/2 cup of chile sauce, cumin, garlic, onion, salt, pepper, and cayenne. Add the chicken, beans, and green chile. Stir to combine.
  2. Pour about 1/4 cup of the green chile sauce into the bottom of a 9-inch baking dish. Place a layer of tortillas wedges across the green chile sauce and then scoop about 1/2 of the chicken mixture on top of the tortillas. Sprinkle with 1 1/2 cups of shredded cheese. Layer with tortillas, top with the remaining chicken mixture and sprinkle with another 1 1/2 cups of shredded cheese. Layer once more with tortillas and pour the remaining 1 1/4 cup of chile sauce over the tortillas. Sprinkle generously with the remaining 2-3 cups of cheese.
  3. Bake for 20 minutes, until the edges are bubbling. Remove from the oven and scoop piping hot onto plates or let cool for 15-20 minutes for a prettier slice of enchiladas. Serve with tortillas chips. Enjoy!

These enchiladas can be made in almost any 1 1/2 quart oven safe dish. The smaller and taller the dish, the longer the enchiladas will take to bake. A larger (9×13 style) dish will work as well, just watch the time more closely and don’t overcook the shallower enchiladas.   Monterrey Jack, Pepper Jack, Cheddar, or Mexican blend shredded cheeses all work well in enchiladas. I tend to use whichever varieties I have on hand. A blend of Pepper Jack and Cheddar is my favorite combination.

{originally published 1/28/16 – recipe notes and photos updated 8/6/18}

Green Chile Chicken Enchiladas {made in just 30 minutes!} get the recipe at barefeetinthekitchen.com

30 Minute Chicken Enchiladas - get the recipe with step-by-step video at barefeetinthekitchen.com

 

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Mary http://www.barefeetinthekitchen.com/ <![CDATA[Sweet and Spicy Apple Coleslaw]]> http://barefeet.ogbeta.com/2012/07/sweet-and-spicy-apple-coleslaw.html 2018-08-01T12:31:51Z 2018-08-01T11:00:00Z Sweet and spicy flavors are almost always a sure win with my family. However, coleslaw? That has not always been a reason to cheer. A few years ago that changed when we tried this recipe for classic coleslaw. Since then, we’ve tried some pretty amazing coleslaw recipes. This Sweet and Spicy Apple Coleslaw was eaten downRead More

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Sweet and spicy flavors are almost always a sure win with my family. However, coleslaw? That has not always been a reason to cheer. A few years ago that changed when we tried this recipe for classic coleslaw.

Since then, we’ve tried some pretty amazing coleslaw recipes. This Sweet and Spicy Apple Coleslaw was eaten down to the very last apple slice and ribbon of cabbage.

Sweet & Spicy Apple Coleslaw - get the recipe at barefeetinthekitchen.com

The comment “Best Coleslaw I’ve ever tasted” was heard and there were echoes of that from almost everyone at the table. I made this for dinner guests again last night and was thrilled that it turned out so well.

A certain non-coleslaw-loving brother of mine just might have taken the serving bowl back to his chair and finished off every last bit.

Apple Recipes

This was the first apple coleslaw we tried, but it certainly hasn’t been the last.

We’ve been making this Sweet and Spicy Apple Coleslaw and the Cranberry Apple Coleslaw now for several years.

I love adding apples to traditionally savory dishes like these Roasted Brussels Sprouts with Apples and Bacon or this Blueberry Apple Walnut Salad. They add a terrific sweet bite to the dish and we all love that.

The Sweet and Spicy Apple Coleslaw includes a couple of ingredients that I wouldn’t have thought to include without inspiration from Chef John.

When I saw corn nuts in the original recipe, I may have stopped and stared. I don’t really even like corn nuts. It just sounded so unusual, I had to try it. And they worked!

Just a couple tablespoons of crushed corn nuts changes the flavor and texture of the salad from very good to delicious. This is an excellent summer salad that I have made many times over the past few years.

Sweet & Spicy Apple Coleslaw with a crunchy topping! - get the recipe at barefeetinthekitchen.com

Summer Side Dishes

For more summer side dishes, try this Cucumber Salad and the Irresistible Mandarin Broccoli Salad.

This Grilled Corn Salad with Avocado and Tomato by Well Plated and this Summer Confetti Salad by Sugar Free Mom are both calling my name as well.

This Bacon Potato Salad is a new favorite this year and I’ve already made it 5 times since I shared it here last month.

Apple Coleslaw Recipe

  1. Place the shredded cabbage and the apple slices in a mixing bowl and toss to combine.

  2. In a small glass measuring cup or bowl, whisk together the mayo, juice, sugar, Tabasco, salt, and pepper until smooth. Taste and adjust the hot sauce as desired.

  3. Pour the dressing over the cabbage mixture and toss to combine. Let rest for 5 minutes.

  4. Add the cilantro and toss again. Top with the crushed corn bits and serve immediately.

Kitchen Tip: I use these bowls and this spatula to make this recipe.

Sweet and Spicy Apple Coleslaw

Recipe adapted from and with thanks to Food Wishes

  • 1/2 small head of green cabbage, cored and sliced very thin (about 6 cups)
  • 1 Fuji apple, sliced very thinly
  • 1/3 cup mayonnaise
  • 1/4 cup pineapple juice
  • 1 scant teaspoon sugar
  • Tabasco sauce to taste, I use several generous shakes, about 2 teaspoons
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper, adjust to taste
  • 2 tablespoons chopped cilantro
  • 2 tablespoons crushed toasted corn bits, i.e. Corn nuts, about 1 tablespoon crushed
  1. Place the shredded cabbage and the apple slices in a mixing bowl and toss to combine. In a small glass measuring cup or bowl, whisk together the mayo, juice, sugar, Tabasco, salt and pepper until smooth. Taste and adjust the hot sauce as desired.
  2. Pour the dressing over the cabbage mixture and toss to combine. Let rest for 5 minutes. Add the cilantro and toss again. Top with the crushed corn bits and serve immediately. Enjoy!

{originally published 7/1/12 – 8/1/18}

Everyone loves this Sweet & Spicy Apple Coleslaw with a crunchy topping! - get the recipe at barefeetinthekitchen.com

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Mary http://www.barefeetinthekitchen.com/ <![CDATA[Thai Steak and Green Bean Stir Fry]]> http://barefeet.ogbeta.com/2014/01/thai-steak-and-green-bean-stir-fry.html 2018-07-30T21:01:19Z 2018-07-30T12:54:00Z Fresh green beans, ginger, and garlic are quickly sauteed with tender strips of beef before being tossed in a light savory sauce to create this easy Steak Stir Fry. I’m all for quick and easy dinners most nights and this one absolutely qualifies. Unlike most stir-fries, this wholly savory steak stir-fry with green beans hasRead More

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Fresh green beans, ginger, and garlic are quickly sauteed with tender strips of beef before being tossed in a light savory sauce to create this easy Steak Stir Fry.

I’m all for quick and easy dinners most nights and this one absolutely qualifies.

Thai Steak and Green Beans - get the recipe at barefeetinthekitchen.com

Unlike most stir-fries, this wholly savory steak stir-fry with green beans has no sweet and sour or sweet and spicy component. It is simply savory and delicious without any added sugars.

My husband Sean really loves this easy dinner. The rest of us enjoy the steak stir fry as well, but this is one of his personal favorites. It will keep well in the refrigerator for a few days, so he often takes the leftovers to work for his lunches.

How To Stir Fry

  • Start with a wok or a large deep skillet to stir-fry. I’ve tried classic woks, countless skillets, and frying pans over the years. I now use this everyday pan to stir-fry and I absolutely love it.
  • I typically use tongs or a fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but fish spatulas really are the ultimate turner, stirrer, stir-fry tool.
  • Cut similar ingredients roughly the same size. Smaller pieces will cook faster, so making sure things are similar will keep things cooking evenly.
  • If you’re cooking more than a pound of meat, you’ll want to split it up and cook small batches. Small batch cooking helps brown and seal the meat and keep it tender.
  • Adding too much meat will reduce the temperature of the pan, produce more liquid, and cause the meat to stew instead of sear. Cooking too much meat at a time can result in tough meat that hasn’t absorbed much flavor.
  • Take care not to overcook the meat, as the residual heat will continue to cook the meat as it rests and then it will cook a bit further when it’s returned to the hot skillet at the end of the cooking process.
  • After the meat has cooked, add the firmer vegetables to the skillet first and then add softer vegetables as the firmer vegetables begin to soften.
  • When the vegetables have softened, return the meat to the pan.
  • Stir, heat everything once more, and serve.

What is Fish Sauce?

Fish sauce is a Thai and Vietnamese sauce used as a flavoring or condiment, prepared from fermented anchovies and salt.

A splash of fish sauce adds a unique savory flavor to this dish. Fish sauce is frequently used in both Thai and Vietnamese foods. If you are unsure of the fish sauce or unable to find it, soy sauce can be substituted.

I switch back and forth and make this recipe with fish sauce or with soy sauce, as my kids actually prefer the soy sauce version.

Thai Steak with Green Beans is an easy weeknight dinner that only requires a handful of ingredients and a few minutes effort! get the recipe at barefeetinthekitchen.com

Stir Fry Recipes

If you’re craving more delicious stir-fry dinners to get dinner on the table fast, check out Sriracha Honey Cashew Chicken, Spicy Pork with Asian Greens, or Korean Jap Chae. (Jap Chae is the glass noodle stir fry that I love.)

Hibachi Style Garlic Steak and Shrimp by She Wears Many Hats sounds incredible, as does this Orange Teriyaki Beef with Noodles by Taste and Tell.

If you’re looking for a guaranteed kid and adult-pleasing meal, this Chicken and Bacon Stir Fry has been a family favorite for years now.

Steak Stir Fry Recipe

  1. In a very large skillet, warm the oil over medium-high heat. Add the steak and cook, tossing or stirring constantly just until browned, about 4 minutes. Remove the cooked steak to a plate.
  2. Add the green beans, ginger, and garlic to the juices left in the skillet. Toss to combine, add water, and cover with lid.
  3. Continue cooking over medium-high heat for 5 minutes. Uncover and continue tossing the steak and green beans in the skillet constantly until the green beans are crisp-tender, about 5-7 minutes.
  4. Return the beef and any juices to the skillet along with the fish sauce and basil. Toss quickly to coat and cook about a minute.
  5. Sprinkle with more basil, if desired and serve immediately, by itself or over rice.

Thai Steak and Green Bean Stir Fry

Recipe adapted from and with thanks to Everyday Food

  • 1 teaspoon coconut oil or light flavored olive oil
  • 1 lb skirt steak (cut against the grain into very thin strips)
  • 1 lb green beans (trimmed)
  • 3 inch piece of ginger (about 1/4 cup peeled and cut into very thin matchsticks)
  • 4 cloves garlic (minced)
  • 2 tablespoons water
  • 2 tablespoons fish sauce or soy sauce
  • 1/2 cup fresh basil leaves (roughly chopped, plus more for topping)
  • cooked rice (for serving)
  1. In a very large skillet, warm the oil over medium-high heat. Add the steak and cook, tossing or stirring constantly just until browned, about 4 minutes. Remove the cooked steak to a plate. 

  2. Add the green beans, ginger, and garlic to the juices left in the skillet. Toss to combine, add water, and cover with lid. Continue cooking over medium-high heat for 5 minutes. Uncover and continue tossing the green beans in the skillet constantly until the green beans are crisp-tender, about 5-7 minutes.

  3. Return the beef and any juices to the skillet along with the fish sauce and basil. Toss quickly to coat and cook about a minute. Sprinkle with more basil, if desired and serve immediately, by itself or over rice. Enjoy!

{originally published 1/9/14 – recipe notes and photos updated 7/30/18}

Dinner is ready in minutes with this Thai Steak Stir Fry! get the recipe at barefeetinthekitchen.com

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Mary http://www.barefeetinthekitchen.com/ <![CDATA[Strawberry Cobbler]]> https://barefeetinthekitchen.com/?p=24741 2018-07-26T16:24:14Z 2018-07-26T09:27:36Z Fresh strawberries are tossed with sugar and cinnamon before being layered under a sweet biscuit crust to make this Strawberry Cobbler. If you’re a fan of classic strawberry shortcake, this berry-filled dessert is going to thrill you. This cobbler is loaded with strawberries and then topped with a generous cinnamon sugar crust that is both butteryRead More

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Fresh strawberries are tossed with sugar and cinnamon before being layered under a sweet biscuit crust to make this Strawberry Cobbler. If you’re a fan of classic strawberry shortcake, this berry-filled dessert is going to thrill you.

This cobbler is loaded with strawberries and then topped with a generous cinnamon sugar crust that is both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.

Strawberry Cobbler - get the recipe at barefeetinthekitchen.com

I like to top a generous serving of Strawberry Cobbler with fresh Vanilla Bean Whipped Cream or Homemade Ice Cream. Don’t get me wrong though, storebought whipped cream and/or ice cream works beautifully too.

There is no wrong way to eat a fruit cobbler!

While the Peach Cobbler of my dreams will forever rule fruit desserts, the Strawberry Cobbler is rapidly becoming a close second.

How To Freeze Berries for Cobbler

I try to freeze a few cobblers worth of fruit each year, so we can enjoy this fresh taste of summer throughout the year.

To freeze strawberries for cobbler, combine the filling ingredients: strawberries, sugar, brown sugar, cinnamon, nutmeg, and cornstarch in a gallon size zipclose freezer bag.

Add the lemon juice to the berry mixture and stir to combine. Alternatively, you can seal the bag and shake gently to coat the fruit.

Place the bag flat in the freezer. I like to prepare and stack several bags of cobbler filling in the freezer each summer.

When you’re ready to bake the cobbler, thaw the fruit mixture in the refrigerator. Pour the strawberries and all liquid from the bag into the baking pan. Bake the fruit and proceed with the recipe as written.

Strawberry Cobbler is a HIT for all your summer parties - get the recipe at barefeetinthekitchen.com

Strawberry Dessert Recipes

Strawberry Coconut Crisp is pretty amazing on its own and it’s even better with a melty scoop of ice cream on top.

Fresh Strawberry Frosting is so flavorful and berry filled, you’re going to be slathering it on cakes, cupcakes, and pretty much everything you can think of. I’ve been known to dip a spoon into it, in addition to topping a few graham crackers with this loveliness every time I make it.

This Fresh Strawberry Pie by Bless This Mess Please is positively dreamy. And this No Bake Sour Cream Berry Pie by Country Cleaver needs to be on the must-try list soon as well.

Last but not least, you’ll want to set aside some Strawberry Cobbler to make ice cream. I can’t get enough of the Strawberry Crisp Ice Cream and Peach Cobbler Ice Cream this year. So, I’m already planning a batch of Strawberry Cobbler Ice Cream.

Strawberry Cobbler with Vanilla Ice Cream - get the recipe at barefeetinthekitchen.com

Cooking Tips for Making Cobbler

Using a cheese-grater to “grate” cold butter is my favorite hassle-free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods.

If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

How To Make Strawberry Cobbler

  1. Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler may overflow and the baking pan will catch the drips and prevent a mess in the oven.

  2. In a large bowl, combine the berries with the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.

  3. Bake the berry mixture for 10 minutes.

  4. While the strawberries are in the oven, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

  5. Remove the berry mixture from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)

  6. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.

How To Make Strawberry Fruit Cobbler - get the full instructions at barefeetinthekitchen.com

Strawberry Cobbler

Fresh berries and a sweet, buttery biscuit topping combine to make a heavenly summer dessert.

Berry Filling

  • 10 cups sliced strawberries, about 4 pounds
  • 1 tablespoon fresh lemon juice
  • 1/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg

Crust Topping

  • 2 cups all purpose flour *
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup butter, chilled and grated
  • 1/2 cup boiling hot water

* Gluten Free Alternative

  • 1 1/4 cup brown rice flour
  • 2/3 cup tapioca starch
  • 1/3 cup potato starch

Cinnamon Sugar Topping

  • 1/3 cup white sugar
  • 2 teaspoons cinnamon
  1. Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler may overflow and the baking pan will catch the drips and prevent a mess in the oven.

  2. In a large bowl, combine the berries with the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish. Bake the berry mixture for 10 minutes.

  3. While the strawberries are in the oven, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

  4. Remove the berry mixture from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)

  5. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!

Strawberry Fruit Cobbler - get the recipe at barefeetinthekitchen.com

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Mary http://www.barefeetinthekitchen.com/ <![CDATA[Southwest Chicken Salad with Spicy Ranch Dressing]]> http://barefeet.ogbeta.com/2011/05/southwest-chicken-salad-with-spicy.html 2018-07-24T22:41:14Z 2018-07-24T21:22:00Z This Southwest Chicken Salad with Spicy Ranch Dressing is a great way to get a light, fresh, and filling meal on the table in just a few minutes. My family has been enjoying this salad for lunch and dinner for several years now. Crisp lettuce, ripe tomatoes, cucumbers and bell peppers, crisp corn and blackRead More

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This Southwest Chicken Salad with Spicy Ranch Dressing is a great way to get a light, fresh, and filling meal on the table in just a few minutes. My family has been enjoying this salad for lunch and dinner for several years now.

Crisp lettuce, ripe tomatoes, cucumbers and bell peppers, crisp corn and black beans all combine as the starting point for our favorite salad. However you top the salad after that point, you have a great start for all kinds of deliciousness.

Everyone loves this Southwest Chicken Salad - get the recipe at barefeetinthekitchen.com

With the convenience of pre-cooked roast chicken, the Southwest Chicken Salad comes together in about fifteen minutes. Alternatively, you can simply pick up a rotisserie chicken for an extra simple meal.

Want an alternative to chicken? You can use the Best Ever Taco Meat, Pulled Pork, or Steak Bites as the protein for this salad. Not a meat eater? Try hard boiled eggs on this salad!

Spicy BBQ Ranch Dressing

We especially like the spicy ranch dressing with this salad. It is made simply by combining Ranch Dressing and Spicy Barbecue Sauce; the Spicy BBQ Ranch Dressing is a family favorite that is served regularly in our home.

My friend, Sandra, introduced me to her version of this salad shortly after we moved to Phoenix. It became a family favorite from that first meal.

Southwest Chicken Salad with Spicy BBQ Ranch Dressing - get the recipe at barefeetinthekitchen.com

How To Make Southwest Chicken Salad

The ingredients are simple and are always on hand in my house. When it gets hot outside, this is a quick and easy dinner that doesn’t require any time spent in a hot kitchen.

All of the ingredients are easily adjusted for each member of the family. If I’m serving a large number of people; I often set out each of the salad ingredients in separate bowls and let people build their own salads that way.

Otherwise, layer ingredients onto plates and drizzle with the dressing right before serving. Alternatively, you can layer all of the salad ingredients in a bowl or on a large platter as pictured.

Salad Recipes

For more great salad recipes, check out How To Eat A Salad Everyday, this Avocado Chicken Salad, and the amazing Bacon, Bleu Cheese, Shrimp, and Bacon Salad.

This Make Ahead Eight Layer Salad by Wishes and Dishes is loaded with meat and pasta, making it a hearty meal for lunch or dinner. And this Tortellini Pasta Salad by Rachel Cooks is loaded with great flavor and a great make-ahead meal too.

For a great collection of salads, don’t miss the new eBook for How To Eat A Salad Everyday.

Southwest Chicken Salad - get the recipe at barefeetinthekitchen.com

The ingredients for this recipe are adjustable for one serving or for a crowd. I’ve written the measurements for a large single serving, but it can be multiplied as needed.

Southwest Chicken Salad Recipe

  1. Layer lettuce, tomatoes, cucumbers, bell peppers, corn, beans, and chicken on a large platter or in a bowl.
  2. Top with cheese, pine nuts, and tortilla strips.
  3. Combine 1 cup of ranch dressing with approx 2 -3 tbsp of barbeque sauce in a small jar. Whisk or shake well and chill until ready to serve.
  4. Drizzle with Spicy BBQ Ranch Dressing.
  5. Toss well and serve immediately.

Southwest Chicken Salad with Spicy Ranch Dressing

Loaded with plenty of fresh flavors, this Southwest Chicken Salad is a keeper!

  • 3 cups Lettuce (chopped or torn (I used green leaf, romaine and spring mix))
  • 1/3 cup Grape tomatoes (sliced in half)
  • 1/4 cup Cucumbers (seeded and cut into bite size pieces)
  • 2 tablespoons Bell pepper (seeded and cut into bit size pieces (colored varieties are my favorite))
  • 2 tablespoons Corn (frozen or canned, served at room temperature)
  • 2 tablespoons Beans (whichever type is your favorite (I use pintos or black beans for this most of the time))
  • 1/3 cup Cooked chicken (cut into bite size pieces)
  • 2 tablespoons cheddar cheese, cut into matchsticks or shredded
  • 1 tablespoon Toasted pine nuts or sunflower seeds
  • 1/4 cup Tortilla strips (the miniature ones are great with this salad)
  • DRESSING OPTIONS:
  • 1 cup Favorite Ranch Dressing
  • 2-3 tablespoons Spicy Barbecue Sauce
  1. Layer lettuce, tomatoes, cucumbers, bell peppers, corn, beans, and chicken on a large platter or in a bowl.

  2. Top with cheese, pine nuts, and tortilla strips. Drizzle with Spicy BBQ Ranch Dressing. Toss well and serve immediately. Enjoy!

Spicy BBQ Ranch Dressing

  1. Combine 1 cup of ranch dressing with approx 2 -3 tbsp of barbeque sauce. Stir well and chill until ready to serve. The dressing will keep nicely in the fridge for up to two weeks.

The ingredients for this recipe are adjustable for one serving or for a crowd. I’ve written the measurements for a large single serving, but it can be multiplied as needed.

The ingredients in this salad are easily adapted to each person’s tastes. If I’m serving a large number of people; I often set out each of these ingredients in separate bowls and let people build their own salads that way. 

{originally published 5/24/11 – recipe notes and photos updated 7/24/18}

SW Chicken Salad with Spicy BBQ Ranch - get the recipe at barefeetinthekitchen.com

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Mary http://www.barefeetinthekitchen.com/ <![CDATA[Unstructured Play Time (and how it works for us!)]]> https://barefeetinthekitchen.com/?p=24522 2018-07-24T03:47:29Z 2018-07-23T09:31:55Z This post is sponsored by GoGo squeeZ® and SheKnows Media. When GoGo squeeZ reached out to me earlier this summer to chat about their ideas for “be time” (aka unstructured play time) it spoke straight to my parenting heart. Ever since my boys were born, we’ve encouraged unstructured play time and a whole lot of it. Over the years,Read More

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This post is sponsored by GoGo squeeZ® and SheKnows Media.

When GoGo squeeZ reached out to me earlier this summer to chat about their ideas for “be time” (aka unstructured play time) it spoke straight to my parenting heart. Ever since my boys were born, we’ve encouraged unstructured play time and a whole lot of it.

Over the years, they’ve picked up many hobbies that they might have never discovered without unstructured play time. “Be time” gives the perfect name to our brand of parenting.

Talking about Unstructured Play Time in my house of boys - read more at barefeetinthekitchen.com

Allowing my boys an abundance of free time to play indoors and outdoors has helped them discover so many interests that they may have never found otherwise. My oldest son, Sam, has discovered a love of running, reading, and learning as much as possible through both books and experience.

Along the way, he’s taught himself to play the guitar, too, something that likely wouldn’t have happened if his music time had been overly structured.

Talking about Unstructured Play Time in my house of boys - read more at barefeetinthekitchen.com

My middle son, Ben, loves board games and is forever building things with scraps and parts he finds in the house and outdoors. He and his youngest brother are often found building their latest creations in the backyard.

He has been known to diagram his entire creation before he begins the actual building project.

Talking about Unstructured Play Time in my house of boys - read more at barefeetinthekitchen.com

Ben and his younger brother Nate are both rock collectors and they love finding cool new rocks when we travel. Nate is the lover of all things insect or creepy crawly.

He is also the builder that his brothers never were and he will spend an entire day working on a single new creation once he has the idea in mind.

Talking about Unstructured Play Time in my house of boys - read more at barefeetinthekitchen.com

Ben and Nate will happily spend an entire day exploring outdoors anytime we head out camping. There were many days this summer, during our crazy long road trip when we barely saw them.

I don’t think they’ve ever been happier.

Talking about Unstructured Play Time in my house of boys - read more at barefeetinthekitchen.com

My younger two were the kids who put “duct tape, pool noodles, pvc pipe” on their Christmas lists last year. For the record, pool noodles aren’t the easiest to track down in December and when you’re at Home Depot and you mention that your kid asked for “pvc pipe and duct tape” for Christmas, you might get some crazy looks.

However, with that giant assortment of random supplies, the kids have made armor, swords, staffs, and more. They’ve spent hundreds of hours on the back porch creating and playing.

Talking about Unstructured Play Time in my house of boys - read more at barefeetinthekitchen.com

In fostering their independence through an abundance of free time, we’ve also tried to teach them the value of making food choices that both taste good and fuel their bodies with energy to help them make the most of their days.

Foods like cheese and crackers, fruits and vegetables, yogurts, and GoGo squeeZ® fruit pouches are excellent, ready to eat choices to have on hand. My boys know that they can help themselves to foods that are in the house whenever they are hungry and then get right back to whatever they were doing.

Talking about Unstructured Play Time in my house of boys - read more at barefeetinthekitchen.com

I love having these foods accessible in between meals. With three boys in the house, some days, it feels like they’re hungry all day long. It makes me smile to see them grabbing foods that will fuel their bodies well.

Disclosure: I’ve partnered with GoGo squeeZ to share my thoughts with you today. Thank you for supporting the brands that make Barefeet In The Kitchen possible. As always, all opinions are my own.

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Mary http://www.barefeetinthekitchen.com/ <![CDATA[The BEST Ice Cream Cookie Sandwiches]]> https://barefeetinthekitchen.com/?p=24468 2018-07-23T02:21:50Z 2018-07-19T09:49:55Z The Best Ice Cream Cookie Sandwiches start with perfectly chewy cookies. Over the years, I’ve made ice cream sandwiches using many different cookies, but in the end, I simply love the way the flavor in these oatmeal peanut butter cookies adds to the overall awesomeness of this frozen treat. Ice Cream Cookie Sandwiches I’m happyRead More

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The Best Ice Cream Cookie Sandwiches start with perfectly chewy cookies. Over the years, I’ve made ice cream sandwiches using many different cookies, but in the end, I simply love the way the flavor in these oatmeal peanut butter cookies adds to the overall awesomeness of this frozen treat.

Homemade Ice Cream Cookie Sandwiches will disappear almost as fast as you can make them! get the recipe at barefeetinthekitchen.com

Ice Cream Cookie Sandwiches

I’m happy to tell you that I’ve found the cookie recipe that works perfectly every single time. This cookie recipe is adapted from my grandmother’s recipe for Monster Cookies and I suspect that it may have been YOUR grandmother’s recipe as well.

When I discovered that the Monster Cookie recipe in my best friend’s cookbook from her mom was almost the exact same recipe that my grandmother used, it became even more fun every time I made those cookies. I love that we all have so much sentimental attachment to our family recipes.

In the past, I’ve made Monster Cookie Ice Cream Sandwiches using the original recipe, but I found that with a few tweaks, it was even better. By adapting that recipe to make it a little bit chewier and less crunchy, it freezes and softens beautifully when it is layered with ice cream.

The perfect cookie adds up to the best ever ice cream sandwiches! get the recipe at barefeetinthekitchen.com

Ice Cream Sandwiches

I love making ice cream sandwiches with homemade ice cream. This recipe for Homemade Vanilla Ice Cream is hands down the easiest and best one you’ll ever make. For these sandwiches, I churned a batch of ice cream while I started making the cookies. Then I stashed the ice cream in the freezer while the cookies were baking and cooling. The ice cream was firm enough to assemble the sandwiches by the time the cookies had cooled.

FREEZER STORAGE TIPS: The ice cream sandwiches can be stacked in a large airtight container and they will keep well that way. They can also be wrapped individually in foil. I do not recommend storing them in zip-close or sandwich bags, they will absorb some of the plastic smell and I really didn’t like that. For what it’s worth, no one else in my family was bothered by it.

Best ever cookies + homemade ice cream = AMAZING ice cream cookie sandwiches!

Kitchen Tip: I use this scoop both to measure the cookie dough and to scoop the ice cream onto the cookies when making ice cream sandwiches.

The Best Ice Cream Cookie Sandwiches

Homemade Ice Cream Cookie Sandwiches are a summer treat that no one can resist!

  • 1/3 cup butter
  • 1 cup light brown sugar
  • 2/3 cup white sugar
  • 2 eggs
  • 1 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tbsp maple syrup, or pancake syrup
  • 1 cup creamy peanut butter
  • 3 cups quick 1-minute oats
  • 2/3 cup semi sweet chocolate chips
  1. Preheat the oven to 350 degrees. Cream together the butter and sugars. Add the eggs, vanilla, syrup and baking soda. Add the peanut butter and then the oats. Stir well to combine and then add the chocolate chips, mixing them in thoroughly.

  2. Use a large cookie scoop to scoop the dough onto a parchment or silpat lined cookie sheet. Roll each ball of dough between your hands to make it smooth and round. (Eight cookies will fit nicely on a half size baking sheet.) 

  3. Bake for approximately 12 minutes, watching closely to make sure they do not over bake. The cookies should be barely browned around the edges and just past looking wet on top. Cool on sheet for 1 minute and then remove to wire rack. Cool completely.

TO ASSEMBLE THE SANDWICHES:

  1. When the cookies are completely cool, scoop 1/3 cup of ice cream onto one cookie. (I use a generous scoopful of ice cream made with the same cookie dough scoop I used to make the cookies.) Then top with a second cookie and press gently to spread the ice cream evenly between the cookies.

  2. Fill all the cookie sandwiches and then place the ice cream sandwiches on a large tray in the freezer until firm. Enjoy!

FREEZER STORAGE TIPS: The ice cream sandwiches can be stacked in a large airtight container and they will keep well that way. They can also be wrapped individually in foil. I do not recommend storing them in zip-close or sandwich bags, they will absorb some of the plastic smell and I really didn’t like that. For what it’s worth, no one else in my family was bothered by it.

 

The BEST Ice Cream Sandwiches start with a perfectly chewy cookie! get the recipe at barefeetinthekitchen.com

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