It’s not spring yet, but spring is coming. In just 5 days! It’s still so cold that it feels like 5 years. I’m so tired of the wind. I feel cold for a long time after I come inside, which is why I made this […]
I like recipes that make you think. Or mildly alarm you. Now see, when I cleaned out the freezer, which started this whole shebang, I made a shelf in the door just for ice cream sandwiches. And I was planning to make this smoothie with frozen yogurt, to keep up some pretense of health (if the president can have pretend he won the election fairly, I can pretend this is healthy), but when I went to open the freezer, the ice cream sandwiches, they spoke to me. And I knew what I had to do. You’ll know, too (If this whole food blogger thing doesn’t work out, I can always write a horror movie about talking food).
8 oz mixed frozen berries
2 ice cream sandwiches
⅔ cup milk
Start by throwing the berries into a blender, and then spending 10 minutes trying to puree them.
Then see sense, and pour the milk in. Things should move along a lot quicker then. You don’t have to use mixed berries for this, by the way- use any kind of berry that strikes your fancy. A lingonberry smoothie would be good.
Once the berries are pureed,
, unwrap the ice cream sandwiches, and slice the cookies off. You could, of course, just peel the cookies off, but that wouldn’t be as much fun as using a fish knife to “fillet” the ice cream sandwiches.
Throw the ice cream in, one at a time, and blend it until it’s nice and creamy.
Serve it with a cookie on top!
This, like most things on this website, falls into the category of looks-frou-frou-but-is-actually-easy-and-takes-under-20-minutes-to-make. My favorite category. This is great for tea, coffee, milk, holidays, tea parties, dinners, breakfasts, lunches, potlucks, and stress eating. Stick a candle in it and call it an elevated birthday treat. […]
This comes together in less than 15 minutes, including baking time. I may have cheated and gotten the barbecue sauce out of the fridge, but everything else is 100% pried from the depths of the freezer! This is a complete (yummy!) meal, and stays good for about a week (or a month in the freezer). Eat it for dinner, lunch, breakfast, a snack, or pack it up and take it for a picnic. Is it warm enough for picnics yet? It’s been winter for 3000 years.
2 salmon fillets
2 cups frozen corn
1 cup frozen okra
6 frozen biscuits
1 cup barbecue sauce
For the first time in 2 years, I’ve forgotten to take an ingredient shot. Let’s all move on from this and pretend like it never happened. Preheat the oven to 475. I know it’s a high temperature, but without it, the biscuits won’t rise, and the salmon will take forever to cook, and the vegetables will get lukewarm, and who has time for that?
The prep isn’t hard at all- unwrap the salmon, and lay it on a large sheet pan. You can increase the number of fillets, depending on how many people you’re cooking for. Plan for one salmon fillet and biscuit for each person. I made extra biscuits because biscuit breakfast sandwiches are my reason to wake up in the morning. That took a sharp turn into existential dread. Baste the salmon with the barbecue sauce,
and then rinse the corn and okra to get any frost off of them. Pat them dry. If they’re wet, the moisture will seep into the biscuits and salmon, and that’ll lead to a chain reaction that I’m 99.3% sure will end in the collusion of the Milky Way and Andromeda. There’s always a chance it won’t. A 0.07 chance. Always dry your veggies, folks! Lay the corn and okra next to the salmon, in the center of the pan. Add barbecue sauce to these two, or just some olive oil, salt, and pepper.
Then put the biscuits next to the veggies.
I love sheet pan suppers!
Bake it at 475 for 10-15 minutes (keep an eye on the biscuits to make sure they don’t get too brown), and then serve it however you want- salmon, biscuits, and vegetables separately, in a sandwich form, torn up and mixed with more barbecue sauce- you can’t go wrong!
If you’re looking to jazz up a salad, make truffle dressing. This is a creamy, tangy, bright dressing- a little bit different from the standard olive oil-vinegar dressing! You have to add a lot of truffle paste for the flavor to stand out, but I actually liked just having a subtle truffle flavor. This isn’t limited to salad- pour it over chicken, beef, vegetables, or dip crackers in it!
⅓ cup mayonnaise
⅓ cup milk
2 tablespoons sugar
5 green onions
5 sprigs thyme
1 tablespoon balsamic vinegar
½ teaspoon cayenne pepper
1 tablespoon truffle paste
There’s sun dried tomatoes too, but we aren’t using those today.
Start by slicing up the shallot, green onions, and thyme. This might seem like an excessive amount of green onions. You see, I have a bag of green onions about to go bad, so I’ve been using tons of them in whatever I make. It turned out well! It gave a nice, mild, almost garlicky flavor to the dressing. When you chop the thyme, strip it off the sprig first- don’t try to cut through it. It won’t work. And even if you use an axe and are able to cut through it, you’ll have hard, sharp woody sprigs in your dressing, and who has the time for that?!
Whisk together the mayo and milk. Yes, I suppose you could use Greek yogurt. Full fat, though.
Pour in the sugar and balsamic,
and then the truffle paste and cayenne.
Add more cayenne if you’re not a wimp. Or, pour it over a jalapeno salad like my mom. Add salt to taste, and then stir it together.
Throw in the onions, shallots, and thyme,
and pour it over whatever you’d like!