The Driftwood #7: Cooking from Home

Summer 2020

In the Kitchen with Breanne: Summer Edition

No-Churn Blueberry Graham Cracker Ice Cream
(Total time: 25 min. + freezing)

Ingredients:

• ¾ cup fresh or frozen blueberries
• ¼ cup sugar
• 1 Tbsp. vanilla extract
• 2 cups heavy whipping cream
• 1 cup sweetened condensed milk
• 4 whole graham crackers, coarsely crushed

Directions:

1. In a small saucepan, combine blueberries, sugar, and vanilla. Bring to a boil; reduce heat. Simmer until mixture begins to thicken, about 5 minutes, stirring frequently. Cool completely. Refrigerate until chilled.
2. In a large bowl, beat cream until soft peaks form. Add in condensed milk; beat until mixture thickens. Gently fold graham crackers into cream mixture. Transfer to freezer containers, allowing headspace for expansion. Drop blueberry mixture by tablespoonsfuls over ice cream. Cut through ice cream with a knife to swirl.
3. Freeze for 8 hours or overnight before serving.
4. Enjoy!

Smoked Bacon Wrapped Onion Rings; Spicy Sriracha Onion Rings
(Total time: 1 hr. 45 min.)

Ingredients:

• 1 lb. bacon
• 3 sweet onions
• 2 Tbsp. black pepper
• ½ cup sriracha hot sauce
• 2 Tbsp. mayo
• 1 tsp. lime juice

Directions:

1. Cut onions into ½-inch-thick rings and pop the internal rings out until you have a nice sturdy onion ring.
2. Brush onion with sriracha hot sauce.
3. Wrap each onion ring with bacon and secure with a skewer or toothpick.
4. Heavily cover the onion rings with pepper and grill for about 90 minutes at 250-350 degrees or until dark brown.
5. To make the spicy sriracha mayo, combine 2 Tbsp. mayo, 1 Tbsp. sriracha sauce, and 1 tsp. lime juice. Mix well.
6. Enjoy!

Campfire Cones

Ingredients:
(All toppings are optional; pick your favorite toppings and ingredients!)

• Sugar ice cream cones or waffle cones
• Aluminum foil
• Marshmallows
• Chocolate chips
• Peanut butter or Nutella
• Your favorite treats: Oreos Andy’s Mints, Cookie Dough bites, caramel bites, wafer cookies, Reece’s, etc.
• Favorite Fruits: Optional, but strawberries and bananas are yummy!

Directions:

1. Begin by dropping or spreading a few chocolate chips (or whatever chocolate, peanut butter, Nutella, etc. you choose) into the bottom of the cone.
2. Put a layer of marshmallows on top of chocolate.
3. Start stuffing your favorite treats and/or fruit in the cone.
4. Wrap entire cone in aluminum foil.
5. Place around campfire on hot coals for about 3-5 minutes (Do not place directly into fire and try to sit it upright if possible).
6. Rotate cone halfway through cooking to make sure ingredients are melted evenly. 
7. Enjoy the sticky goodness!

Asian Pepper Steak Shish Kabobs
(Total time: 30 min. -refrigerating time.)

Marinade Ingredients:

• 3 cloves garlic, minced
• ¼ cup soy sauce
• 3 Tbsp. olive oil
• 3 Tbsp. rice wine vinegar
• ¼ tsp. ground black pepper
• 1 Tbsp. chopped ginger

Brushing Sauce Ingredients:

• 2 Tbsp. soy sauce
• 1 Tbsp. rice wine vinegar
• 1 tsp. sesame oil

Pepper Steak Kabob Ingredients:

• 1 lb. flank or sirloin steak, cut into 1-inch bite-sized pieces
• 1 large bell pepper, cut into 1-inch pieces
• 1 large onion (red preferably), cut into 1-inch pieces
• Metal or wooden skewers
• Optional garnishes: green onion and sesame seeds

Directions for Marinade:

1. Whisk all ingredients together until combined.

Directions for the Brushing Sauce:

1. Whisk all ingredients together until combined.

Directions for Asian Pepper Steak Kabobs

1. Combine prepared marinade and steak pieces in large bowl and toss to combine. Cover and refrigerate to marinade for between 1-4 hours.
2. Heat grill to medium-high heat. Thread skewers alternately with steak, peppers, and onions. Brush each skewer liberally with marinade (NOT BRUSHING SAUCE).
3. Grill for 2-3 minutes per side, turning once, or until steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes.
4. Brush each skewer with brushing sauce.
5. Enjoy!

—Breanne Bedgood, Food Editor