Dinner & Dessert

Edited to add recipes below.

Absolutely no sewing today. I wasn't in the mood. I wanted a day to just vegetate and putter around. We all slept in, including DS#2 who got back from wrestling camp last night.

Soon after I got up, I prepared the preliminary makings for some Rocky Road ice cream and put that in the freezer to chill. While waiting for that to cool down, I sorted through DS's stinky camp clothes and started the laundry, took the dogs out, made lunch, and tidied up the kitchen. Hmmm. That doesn't sound like vegetating, does it? Well, if you consider that we had planned to go to the dog park after lunch and we finally made it there around 6 PM, you should understand how slow I was moving. ;-)

Here's Dani jumping for joy in and out of a puddle at the dog park.

Before we left the dog park, I decided that instead of the same old, same old shrimp stir-fry I was planning for dinner, I wanted to do Alfredo sauce and pasta. That meant a stop at the store on the way home and a late dinner. But, mmmmmmm, the wait was worth it.



And for dessert, the Rocky Road ice cream I started this morning and finished this afternoon in the new ice cream maker, complete with waffle cups and chocolate sauce.



I probably should've stuck with the lighter stir-fry since we're all so stuffed, we can barely move. ;-)

* * * * *

The ice cream recipe comes from the internet. The Shrimp & Broccoli Fettuccine Alfredo I made up, so the measurements are approximate since that's how I cook.

Shrimp & Broccoli Fettuccine Alfredo (serves 6 adults, or 2 adults and 2 teenage boys)

2 packages fresh fettuccine pasta
40 or so medium shrimp, peeled and deveined (I used frozen, 2 bags, thawed)
fresh broccoli cut into about 2 cups of small florets, blanched until dark green
1-1/2 cups heavy cream (Yes, OMG)
1/4 cup butter (as if the cream weren't enough)
3/4 cup fresh grated parmesan cheese
2 teaspoons minced garlic
2 tsp ground black pepper
1 tsp salt
1 tbl dried parsley (because I forgot to buy fresh)

In large saucepan, over low to medium heat, combine butter and cream, stirring constantly until butter is melted. Add cheese and garlic and stir until cheese is melted. Add cooked shrimp and broccoli. Continue stirring until sauce begins to thicken, about 15 minutes.

Meanwhile, cook pasta in a large pot of boiling water until al dente; drain.

Place pasta in a serving dish, and toss with shrimp sauce. And be prepared not to move for 2-3 hours after eating!

Rocky Road Ice Cream (from BHG website)

2 oz unsweetened chocolate
1 14-ounce can (1-1/4 cups) sweetened condensed milk*
1 cup water
2 cups whipping cream
1 cup chopped walnuts
1 teaspoon vanilla
1-1/3 marshmallows, cut into small pieces
2 oz semi-sweet chocolate, smashed into small pieces (I added this)

*I didn't have sweetened condensed milk so I found a conversion for evaporated milk, which I did have.

In a medium saucepan melt the chocolate over medium-low heat. Gradually stir in milk until combined. Gradually stir in water. Remove from heat. Pour half of the mixture into a blender container; cover and blend until smooth. Transfer to a bowl. Repeat with other half of mixture. Cover surface with plastic wrap and chill thoroughly.

Stir in whipping cream, walnuts, and vanilla. Freeze in an ice-cream freezer according to the manufacturer's directions. Stir in marshmallows and semi-sweet chocolate pieces before ripening. Ripen 4 hours. Makes about 1-1/2 quarts.