AB’S Chocolate Ice Cream

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Ingredients

1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup

3 cups half-and-half

1 cup heavy cream

8 large egg yolks

9 ounces sugar

2 teaspoons pure vanilla extract

Directions

  1. Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
  2. In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
  3. Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Crispy and Tender Baked Chicken Thighs

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Prep: 10 min Bake: 1 hour Temp: 350 degrees

Ingredients:

8 bone in chicken thighs, with skin (you can use boneless, skinless just adjust baking time*)

1/4 tsp garlic salt

1/4 tsp onion salt

1/4 tsp dried oregano

1/4 tsp ground thyme

1/4 tsp paprike

1/4 tsp ground black pepper

OR: use 3 T Italian Seasoning

Directions:

Preheat oven to 350 degrees

Line a baking sheet with aluminum foil and spray with cooking spray

Arrange chicken thighs on the prepared baking sheet

Combine all the seasonings together in a small container/bowl. Mix thoroughly

Sprinkle spice mixture liberally over chicken thighs

Bake chicken in the preheated oven until skin is crispy, thighs are not longer pink at the bone, and the juices run clear. OR use an instant read thermometer registers 165 degrees

*NOTE: If you are using boneless/skinless thighs, lightly coat in flour, shaking off excess flour. Then sprinkle with the seasonings

Creamy Parmesan Rice

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INGREDIENTS:

  • 4 tablespoons butter
  • 2-3 cloves garlic, minced
  • 1 cup uncooked white rice
  • 1 cup water
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1/3 cup fresh grated parmesan cheese
  • 1/2 teaspoon parsley (optional)
  • Splash of milk, if desired

INSTRUCTIONS:

  1. Sauté garlic and rice in butter in a medium-sized saucepan over medium heat until garlic is fragrant (about 3-4 minutes). 
  2. Add water, milk and salt then bring to a boil. Reduce heat to low (or maybe a little higher depending on your stove – you want to keep it at a slight simmer), cover and cook for 20 minutes or until rice is tender, stirring occasionally. Don’t mess around with your rice too much – just stir occasionally with a fork to make sure it’s not sticking to the bottom.
  3. Stir in parmesan cheese and parsley. If you would like yours to be creamier, add a splash of milk. Taste for salt and add more if necessary. Cover, turn off heat and let rest for 5 minutes. Enjoy!