Icecream is the perfect summer snack. That’s pretty much scientific fact at this point. The problem is, store bought ice-cream can be expensive, and it’s hard to make at home! This super easy peach ice-cream is super easy, and is sure to cool you down on a hot summer day.
- 4 cups peeled, diced fresh peaches (about 8 small ripe peaches)
- 1 cup sugar
- 1 (12-ounce) can evaporated milk
- 1 (3.75-ounce) package vanilla instant pudding mix
- 1 (14-ounce) can sweetened condensed milk
- 4 cups half-and-half
How to Make It
Combine peaches and sugar, and let stand 1 hour.
Process peach mixture in a food processor until smooth, stopping to scrape down sides.
Stir together evaporated milk and pudding mix in a large bowl; stir in peach puree, condensed milk, and half-and-half.
Pour mixture into freezer container of a 4-quart hand-turned or electric freezer; freeze according to manufacturer’s instructions. Spoon into an airtight container, and freeze until firm.
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The sun has been out for a while down here in Texas, but all of us Texans are scurrying to prepare for the onslaught of sun rays that we will inevitably encounter this hot summer. Every year we go through this sweat-inducing heat, so what are some ways we can avoid getting deep fried this summer down here in the great state of Texas?
Get More Vitamin D
Find ways to get more vitamin D! There are plenty of supplements, foods, and oils that you can use to get more of that UV preventing goodness into your body. Vitamin D can significantly increase the tolerance that your body has to the sun!
Use Your Smart Phone
If using my phone fights UV rays, then I should never get a sunburn again! Sorry, but no. However, there are a few apps you can download that will remind you when to apply sunscreen during constant sun exposure. This is a great foolproof way to make sure you aren’t getting burnt to a crisp. These apps are a great tool for you to use at the beach especially, or even just out at the park with the family.
Gobble Up Some Omega-3
4 grams a day to be exact. The American Journal of Clinical Nutrition found that taking omega-3 fish oils can help protect against sun damage and bolster immunity against the sun. In their study, a 4g dose of omega-3 daily has been shown to reduce sunlight-induced suppression of the immune system.
Do you have any other tips you could give us on avoiding the awful UV rays this summer? Let us know on Facebook!
“Stay Inside” doesn’t count…
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- 2 pounds fresh masa (available at Mexican markets)*
- Wax paper
- Vegetable oil
- Kosher salt
- 1 white onion, chopped
- 1 jalapeño pepper, seeded and minced
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1 pound ground beef
- 1 plum tomatoes, chopped
- 4 teaspoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons kosher salt
- 1/2 cup Mexican beer
- Toppings: shredded cheese, salsa, lettuce, sour cream, guacamole
How to Make It
Shape masa into 18 golf ball-size portions (about 2 Tbsp. each). Cut sides off a zip-top plastic freezer bag. Line top and bottom of a tortilla press with freezer bag. Place masa rounds in freezer bag, 1 at a time, and close tortilla press to form tortillas. (If you don’t have a tortilla press, use a flat plate, skillet, or flat-bottomed bowl, and press masa balls between sheets of wax paper against countertop into flat rounds. To ensure even thickness, press dough rounds once, rotate 180°, and press again.) Gently stack tortillas between layers of wax paper.
Pour oil to a depth of 3 inches into a Dutch oven; heat to 375°.
Gently lower 1 uncooked tortilla into hot oil. Once tortilla rises to surface and begins to bubble, cook 10 seconds. Gently flip tortilla, and lightly press center of tortilla, using a metal spatula, to create a U-shape.Cook 30 seconds or until golden brown. Carefully remove from oil, sprinkle with desired amount of salt, and drain upside down on a paper towel-lined wire rack. Repeat procedure with remaining tortillas. Keep warm in a 200° oven.
Cook onion and next 2 ingredients in 2 Tbsp. hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes or until softened. Add beef, and cook, stirring often, 8 minutes or until meat crumbles and is no longer pink; drain. Reduce heat to medium.
Return beef mixture to skillet; add tomatoes, chili powder, cumin, and 2 tsp. salt, and cook 4 minutes. Add beer, and reduce heat to medium-low. Cover and simmer 15 minutes. Uncover and cook 3 minutes or until liquid is absorbed. Serve mixture in tortillas with desired toppings.
*If you can’t find fresh masa, you may substitute the following recipe: Whisk together 3 cups masa harina (corn flour), 1 1/2 Tbsp. all-purpose flour, 1 1/2 tsp. baking powder, and 1 1/2 tsp. kosher salt. Whisk in 2 1/4 cups very hot water until dry ingredients are moistened. (Add more hot water if needed, 1 tsp. at a time.) Knead 3 or 4 times to make a smooth dough.
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You care about the safety of your child. That first day you sent your kid off to school was a big step! It can be hard to let our children go when it’s time for them to leave the nest. Sending our kids away from home can be a HUGE source of worry and anxiety for some parents. Especially when you aren’t in control of the factors at play in creating the person your child will grow up to be. So what can we do to keep our kids safe, and be aware of what’s going on in their world?
We think the solution may involve a bit of parental bending. Your kids are probably already begging you for a phone if they don’t already have one. We are suggesting that maybe its time to give in.
Many parents today are opposed to giving their child a phone, so why do we see more and more young kids with iPhones in their hands anyway? Technology allows us to have a direct link to our kids, even when they aren’t near us or at home. Phones allow our kids to contact us in an emergency any time and any place.
Even if your child is too young to manage their own phone, we think it’s important to at least teach them how one works. Spend some time teaching your child your phone number, and how they can use a cell phone to call you.
If you’re opposed to giving your child a phone, maybe you just don’t want them to be on social media or playing video games all the time. Well, there are plenty of companies who still sell phones that can’t surf the internet or download apps. Today’s technology allows us to do more, and it’s time to embrace the powers it gives us. With cell phones, in any dangerous situation children can call their parents and even the police if needed.
So consider whether or not you feel your kid is ready for a phone. And remember, you DON’T need to pay for a fancy smartphone. But it may be worth it to get your kid that phone they want. For your peace of mind, and their safety.
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Eat too much Easter candy this weekend? Give your body what it needs to recover with this tasty chicken and vegetable soup.
- 1 chicken (3 to 3 1/2 pounds), cleaned
- 1 1/2 onions, 1 coarsely chopped and 1/2 diced
- 5 celery stalks, 2 coarsely chopped and 3 sliced 1/4-inch thick
- 5 carrots, 2 coarsely chopped and 3 sliced 1/4-inch thick
- 3 cloves garlic, smashed
- 1 teaspoon peppercorn
- 2 bay leaves
- 3 sprigs fresh thyme (or 3 tablespoons dried thyme)
- 1 cup frozen peas
- Egg noodles (or rice)
- Freshly ground pepper
- In a large stock pot, combine chicken, chopped onion, chopped celery, chopped carrot, garlic, peppercorn, bay leaves, and thyme, and cover with water so chicken is fully submerged. Bring to a simmer, and cook over low heat for 30 minutes.
- Remove chicken and transfer to a plate. Remove and discard skin. Using forks, pull all meat off bones. Transfer to a plate and refrigerate while you finish preparing soup.
- Return all chicken bones to pot and simmer for 1 hour.
- Strain stock through a fine mesh strainer. Rinse out stock pot. Discard solids and return stock to pot.
- Bring stock to a boil, and cook for about 20 minutes. Season to taste with salt and pepper.
- In the final 10 minutes of the stock cooking, add remaining onion, celery, and carrots.
- In a separate pot, cook egg noodles until al dente. Add chicken and egg noodles to soup. Adjust seasoning, if necessary.
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