Recipe of the Week – Dairy-free Peach Ice Cream

From the Dairy-free Collection at

peach ice cream










We have an ice cream shop called UDF, United Dairy Farmers, in the Cincinnati area.  In the June-July timeframe they produce the very best peach ice cream. Everyone rushes to get it before it sells out.  This year one of us is following a dairy-free diet.  In order to keep peace in the house I have developed a dairy-free peach ice cream that is really very good; so I can still enjoy the UDF peach ice cream without guilt.

This is so good you can serve it to non-dairy free guests and not get caught.


Dairy-free Peach Ice Cream

Recipe Summary
Complexity: Easy
Serves: 10
Category: Dairy-free
Meal: other (General)
5 large egg, yolks
0.75 cup sugar, granulated
2 cups cashew milk
1 cup coconut milk, canned, unsweetened
3 Tb vanilla
3 Tb peach jam
4 medium peaches, fresh

Place the can of coconut milk in the refrigerator for an hour. Whisk egg yolks and sugar together until light yellow. Bring milk to a simmer on the stove; pour 1/3 of the milk into the egg/sugar mixture and whisk. Pour remaining mixture into the egg/sugar mixture, and continue to whisk. Pour mixture back into the pan and heat over low-medium heat, stirring constantly until thick (do not boil. When you put a spoon into the mixture and remove it you can draw a line with your finger on the spoon. Open the can of coconut milk and scoop the top layer off, this should be the consistency of soften butter. Add this cream to the mixture. (reserve the liquid at the bottom for another use) Add the vanilla and peach jam and stir. Cool the mixture in the frig. Pour into an ice cream maker and allow it to reach a custard consistency. Peel and skin the peaches, cut into 1/4 squares, add to the ice cream; allowing the dasher to mix the peaches into the ice cream. Place in a storage container and seal with a lid. Freeze in the freezer until hard.

More dairy-free and other cool summer recipes at


Have family or friends with Diabetes,  Gluten-free, on Reduced Sodium diets, SIBO diets or maybe they just need some help losing weight; we can help with recipes and meal plans specifically designed to have them eating great food again.










June 20, 2016 at 12:59 pm Leave a comment

Recipe of the Week – Almond Biscotti

From the Dessert Collection at


Sometimes you just feel like having something a little bit sweet but not a full blown sugar rush treat after dinner.  I make these and freeze them; then when the urge hits just take one or two out and enjoy.  You could just put them in a cookie jar on the counter but then they would disappear faster than you could say, biscotti.

Easy to make, try adding different types of nuts or maybe some dried cranberries.


Recipe Summary
Complexity: Easy
Serves: 8
Category: Dessert
Meal: Party Dessert Tray (Theme Meal Plans)
0.75 cup almonds, whole
0.66 cup sugar, granulated
2 large egg
1 tsp vanilla
0.75 tsp baking powder
1.75 cup flour
0.125 tsp salt, kosher
4 oz chocolate, semi-sweet bits

Preheat oven to 350 degrees. Lightly toast almonds on cookie sheet in oven for 8 minutes. Beat eggs and sugar together until pale and thick (5 minutes). Add in vanilla and mix quickly. Mix flour, baking powder and salt in a separate bowl; add to egg mixture and blend. Fold in nuts and chocolate bits. Place dough on a cookie sheet covered with parchment paper; wet hands and shape dough into a log 3” X 12”. Bake in oven until lightly brown about 25-30 minutes. Remove from oven; let cool. Cut biscotti on a diagonal into ½” wide strips, place cut side down back on parchment papered sheet and bake 10 minutes, turn over and bake 10 more minutes.

More easy dessert recipes that hit the spot over at

Have family or friends with Diabetes,  Gluten-free, on Reduced Sodium diets, SIBO diets or maybe they just need some help losing weight; we can help with recipes and meal plans specifically designed to have them eating great food again.

June 14, 2016 at 8:15 am Leave a comment

Recipe of the Week – Never Fail Pie Crust

From the Dessert Collection at

Never Fail Pie Crust

I needed a dessert for dinner with the kids on Saturday night.  As it is the first week in June I immediately thought of something strawberry.  There is nothing better after a dinner of ribs then a fresh baked strawberry pie.  This recipe is very easy and as its name says, it never fails.

Try this pie dough the next time you need an easy dessert that will still wow them.

Never Fail Pie Crust

Recipe Summary
Complexity: Easy
Serves: 12
Category: Dessert
Meal: Other (General)
3 cup flour, all-purpose
1 tsp salt, table
1.25 cup solid vegetable shortening
5 Tb water, ice
1 large egg
1 Tb vinegar, cider

Mix together flour and salt. Cut in vegetable shortening with a pastry blender or two knives, until it forms the size of peas. Beat one egg with a fork and add water and vinegar. Pour liquid over flour and shortening mixture and mix lightly just until blended. Form into three discs and refrigerate. Roll out and bake as needed.

Hint: Makes three 9 inch pie crusts

Many more wonderful and easy pie recipes at

June 6, 2016 at 3:46 pm Leave a comment

Baked Bang Bang Shrimp

From the Appetizer Collection at

Baked Bang Bang Shrimp

These shrimp are very easy to make and hit the spot for a quick appetizer.  The baked Panko shrimp can be used in all sorts of recipes where you don’t want fried foods or the mess of it.  Try these on a summer salad lunch with a glass of cold white wine.

Baked Panko Shrimp

Recipe Summary
Complexity: Easy
Serves: 8
Category: Appetizer
Meal: other (General)
1 lb shrimp, butterflied
1 pinch salt and pepper to taste
1 large egg, whites
2 Tb water
1 spritz PAM

Peel, devein and butterfly shrimp. Mix egg white with water; add salt and pepper to taste. Place panko in a bowl; add salt and pepper to taste. Dip shrimp in egg mixture and then into the panko. Place parchment paper on a cookie sheet. Place shrimp on the sheet. Spray shrimp with Pam. Bake in a preheated 350 degree oven until brown (about 8 – 12 minutes).

Baked Bang Bang Shrimp

Recipe Summary
Complexity: Easy
Serves: 6
Category: Appetizer
Meal: other (General)
1 recipe Baked Panko Shrimp
0.5 cup mayonnaise
0.5 cup chili sauce
2 tsp garlic chili sauce
0.5 tsp pepper, fresh cracked

Make the Panko shrimp according to the recipe. In a bowl combine the mayo, chili sauce, garlic chili sauce and the black pepper. Plate the shrimp and drizzle the sauce over. Serve room temperature or slightly warm.

More great summer lighter fare ideas over at

May 30, 2016 at 2:58 pm Leave a comment

Recipe of the Week – Hasselback Potatoes

From the Starch/Pasta Collection at

Hasselback Potatoes

Looking for a way to dress up your dinner tonight?  Here is an easy way to step it up with very little energy expended.  These potatoes, a take off on baked potatoes are really good, crispy on the outside but tender on the inside.

Shown here with Pork Tenderloins au Poivre and asparagus. Give these a try the next time you feel like baked potatoes; you may be surprised.

Hasselback Potatoes

Recipe Summary
Complexity: Easy
Serves: 4
Category: Starch / Pasta
Meal: other (General)
4 large potatoes, baking
2 Tb oil, olive
1 pinch salt and pepper to taste
0.5 tsp salt, sea
2 Tb sour cream

Pre-heat oven to 350 degrees. Peel potatoes. Cut 1/8 inch slices almost but not through the potatoes. ( hint: set chopsticks on either side of the potatoes to keep you from cutting through ) Divide oil and drizzle on top of potatoes. Add salt and pepper and bake for 45 -55 minutes, until tender and brown. Sprinkle sea salt on top of each and add a dollop of sour cream to each.

We have lots more potato recipes along with the Pork Tenderloin recipe over at

May 23, 2016 at 5:54 pm Leave a comment

Recipe of the Week – Lobster Stuffed Shrimp in Lemon Butter Sauce

From the Appetizer Collection at

Lobster Stuffed Shrimp in Lemon Butter Sauce

I wanted to make something a little decadent but fairly easy to prepare for a dinner party on Saturday night.  As my significant other loves the stuffed shrimp at Bonefish I thought I would make those.  Pricey, but for that special meal well worth the cost and the effort.

Surprise your guests with this visually stunning appetizer and watch them disappear. ( the shrimp, not the guests )

Lobster Stuffed Shrimp in Lemon Butter Sauce

Recipe Summary
Complexity: Easy
Serves: 4
Category: Appetizer
Meal: N/A
12 large shrimp, butterflied
1 pinch salt and pepper to taste
8 oz lobster, meat, cooked
1 pinch salt and pepper to taste
0.25 cup wine, dry white
2 cloves garlic, sliced
1 tsp lemon, zest, grated
4 Tb lemon, juice of
8 Tb butter, salted
1 pinch salt and pepper to taste
1 Tb brandy
1 tsp cornstarch
1 tsp chives, chopped

Peel and butterfly the shrimp. Place butterflied side down and push down, the tail will curl up. Salt and pepper the shrimp. Place the lobster meat in a food processor and process until smooth. Add salt and pepper to taste. Place the shrimp on a wire rack, tail side up. Place the lobster puree in a pastry bag or baggie with the tip cut off and squeeze about a half teaspoon of the lobster into the pocket between the tail and the body of the shrimp. Preheat the oven to 350 degrees and bake the shrimp for 8 – 10 minutes until pink an cooked through.

For the sauce: place the white wine and garlic in a saucepan over medium heat. Cook for 3 minutes; add the lemon zest and lemon juice and cook for 2 minutes. Reduce the heat and add the butter 1 Tb at a time, swirling the pan to incorporate. Add the brandy and swirl. Make a slurry of 1 heaping tsp of corn starch and water; add to the lemon sauce and heat until thickened.

To plate: place a Tb of the sauce on a plate, place 3 shrimp on the sauce and drizzle another Tb of sauce on top of the shrimp and sprinkle with the chives.

To use as a meal prepare 6 shrimp per person, doubling the recipe.

More first class appetizers at


May 16, 2016 at 3:03 pm Leave a comment

Recipe of the Week – Chicken Scampi

From the Chicken Entrée Collection at

Chicken Scampi

For those of us who don’t eat shrimp here is an alternative to shrimp scampi that takes only a few minutes to cook and is delicious.  Start your pasta cooking before making the scampi as the scampi will be done in minutes.

Any pasta will do although homemade pasta elevates this to a special meal.  Cleanup is just two pans.

Chicken Scampi

Recipe Summary
Complexity: Easy
Serves: 4
Category: Chicken Entrée
Meal: N/A
2 medium chicken breasts, boneless, skinless
1 pinch salt and pepper to taste
2 Tb flour, all purpose, divided
4 Tb oil, olive
8 oz mushrooms, sliced
4 cloves garlic, chopped
0.5 cup chicken broth
0.5 cup wine, dry white
0.5 tsp pepper, hot flakes
1 lb pasta, cooked
2 Tb cheese, Romano, grated
1 tsp pepper, fresh cracked

Cut chicken into bite size pieces; place in a bowl. Add salt and pepper and flour and toss to mix. Heat oil in a pan, add chicken and cook for 2 minutes per side. Add mushrooms and cook for 2 more minutes. Add garlic, chicken broth, white wine, hot pepper flakes. Cook for 3 minutes. Add cooked pasta to the pan, reserving some of the pasta water. Toss to mix; adding pasta water if too dry. Plate and sprinkle with Romano cheese and cracked pepper.

More pasta and quick dinner ideas at


May 10, 2016 at 7:59 am Leave a comment

Older Posts

Special Offer


Save Money! Save Time! Plan your meals. Recipe ideas with shopping lists. Special meal plans; diet friendly, low sodium, gluten-free and more.

Advertise here

Get Organized

What’s New!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 86 other followers



Affiliate Opportunity/ Fundraisers

We can provide a revenue stream for your blog.

Fundraising programs, Easy programs to help church and school groups earn money.

Simply email me to let me know you are interested. Chef Jake

Blog Friends

Top Food Blogs


CookEatShare Featured Author
view my recipes

CookEatShare Featured Author


Click to Join the Foodie Blogroll! A growing community of foodie blogs.



free hit counter


Get every new post delivered to your Inbox.

Join 86 other followers