Brace yourself for an inordinate amount of pictures.
I have so many great recipes to share this week! Some from my Mom’s birthday feast on Saturday and some from my meal prep on Sunday.
On Friday, I left work and drove to my parents house in southern Indiana to celebrate my mom’s birthday. I got up Saturday morning prepared to do a lot of cooking! First on the list was to get started making Homemade Blueberry Ice Cream! Disclaimer- you need an ice-cream maker for this recipe. I borrowed mine from Kyle’s sister- thanks Lindsay!!
2 3/4 cup heavy cream
1 1/2 cup whole milk
1 1/2 tsp vanilla
1 1/2 cups sugar divided
3 cups blueberries
1 lemon (or 4 TBS lemon juice)
*** I made the recipe into a low-fat version by only using 1 cup heavy cream and 2% milk for the rest of the liquid.
In a bowl, mix blueberries, 1/2 cup sugar, and lemon juice. Let sit refrigerated for 2 hours. Then, in a blender or using a mixer, mix the whole milk and 1 cup sugar until sugar is dissolved. Add in 3/4 of the blueberries and pulse the blender until blueberries are broken down but not completely. By hand, mix in the cream and vanilla. Pour into your ice-cream maker and let mix for 25 minutes. Then add in the remainder of the blueberries and mix. Freeze for 2 hours.
**If I make this again I will cook the blueberries. I think the ice-cream would have a stronger blueberry taste if you heated the berries, sugar, and lemon juice over the stove until the berries cooked down into a sauce. Keeping the berries raw, the ice-cream had more of a vanilla flavor rather than a blueberry flavor.
Next up to make: Pesto!
My basil plant has gone absolutely crazy in this heat and so I needed to use some of it up. I thought a homemade pesto would be a delicious summer treat! Instead of using pine nuts, I used walnuts in this pesto. They are less expensive and healthier than pine-nuts. Sounds good to me!
Directions: Blend 2 cups basil, 1 cup walnuts, and 1/2 cup parmesan in a food processor. Slowly drizzle in olive oil to get the mixture moving. Once you have a sauce, add more ingredients to suit your taste (maybe you want a cheesier pesto, or maybe you want more basil. Or maybe it’s too much basil flavor and you want to add more walnuts!) Have you noticed that all my recipes call for you to do whatever you want? I just add a little in, taste it, add a little more… it’s very methodical. Finish with salt and pepper.
After prepping most of the meal, I ran upstairs for a quick run on the treadmill. This is what I did:
Then it was shower time, and back to cooking!
Our main dish was kabobs made with salmon, shrimp, scallops, zucchini, mushrooms, onions, broccoli, and summer squash. We had corn on the side. All straight off the grill.
Drizzle pesto over the kabobs and you have pesto perfections!
Happy Birthday MOM!!!!!