one was a keeper...

chicken chili prep

This was a new recipe I tried last weekend. It was a 'chicken' chili. Since I don't do regular chili (for many reasons), I thought this might be a good alternative. It wasn't. 

Might have been partially my own fault in that I shredded the chicken rather than leaving it in chunks.  Next, possibly I 'stirred' too much as the black beans made the chili a mud colored mixture that just wasn't appetizing.

But I will say that it tasted fine. We ate it with some chopped tomato, cheddar cheese, and a dollop of sour cream on top... and I froze the rest. However, I don't consider it a keeper (not one I would make again).  

However....

lemon frozen ice-box pie

This lemon frozen ice-box pie was definitely a keeper! I had my doubts when making it as the ingredients were many and I thought a bit overkill.... but was very happy with the result. It was delicious and may end up being my summer time special dessert.  I was asked to post the recipe, so here it is:

Ingredients:

Crust:
12 graham crackers (doubles - not one square)
1/3 cup butter melted
1/3 cup granulated sugar

Filling:
2 cups heavy cream
1/2 cup powdered sugar
2 teaspoons vanilla (might use 1.5 tsp)
1 cup lemon curd
8 oz cream cheese room temp
1/2 cup sweetened condensed milk

Directions:

1. For Crust:  Preheat oven to 350 for crust
Break the graham crackers and add to a food processor. Process to fine crumbs.  Add the melted butter and granulated sugar and process until well combined. 

Once mixed, press crumbs into pie shell (using the back of a measuring cup).  Put pie dish on baking sheet and bake until slightly golden - about 5 + minutes. Set aside to cool.

2. For Filling:  Whip the heavy cream in a mixer with a whisk attachment. Add the powdered sugar and vanilla and whip until stiff. Set aside.

Get a clean mixing bowl and add lemon curd, cream cheese, and sweetened condensed milk. Beat until smooth.  Gently fold in about 3/4 cup whipped cream into lemon mixture. Don't mix too well, just fold in a bit. 

3. Pour filling into cooled pie shell. Top with remaining whipped cream.  Freeze at least 2 hours. If longer, cover and return to freezer. Take out 10 - 15 minutes before slicing.

Delicious!

Closing with a pic of our spoiled Tux... who must have a glass of his own water if he sees us drinking:  (well, it's better than having him drink out of our glass...)

spoiled?   ... maybe a little

Hugs,
Rian