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Showing posts from December, 2015

Chonky Boys: The Chocolate Chip Cookie Ice Cream Sandwiches that Scream Summer!

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Featuring my thick and nuggy Chonky Boy Chocolate Chip Cookies, these ice cream sandwiches are the stuff that summer dreams are made of.  If you've ever had the Cookie Ice Cream Sandwich at Disneyland , you are going to LOVE these! 

These big and bold chocolate chip cookies are based on a recipe from my culinary school studies at Auguste Escoffier, but with a few modifications to give them that Jennuine touch.  They make the perfectas book for a fat slice of real vanilla bean ice cream.  And those mini chips?  You just gotta have that extra cronch!

Thank goodness this recipe only makes 8 sandwiches, otherwise I would be eating them for breakfast lunch and dinner.  This way, my big family can help save me from my inner child diet-saboteur.  
PrintWith ImageWithout Image Chonky Boy Chocolate Chip Cookie Ice Cream SandwichesYield: 8Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a fat wedg…

My Family's Favorite Soup: Chicken Corn Chowder with Wild Rice

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Soupety, Soup, Soup Soup! It's a comfort food for all seasons. This soup is a cozy sweater,
a warm blanket,
a hug.

This soup is what happens when 
mom's homemade chicken pot pie
kicks off its crusty exterior
and gets comfortable in a bowl.
Make it!


Chicken Corn Chowder with Wild Rice Prep time: 15 minutes
Total time: 1 hour
Yield: 6-8 servings

1/2 Tablespoon Onion powder
1/2 Tablespoon Garlic powder
1/4 teaspoon Dried thyme
1/2 Tablespoon Dried parsley
1/2 Tablespoon Seasoned Salt (like Lawry's or Penzey's)
Pinch of Smoked Paprika
1/2 Tablespoon Kosher Salt
1 teaspoon ground black pepper
1/2 cup all-purpose flour

2/3 cup long grain rice
1/3 cup wild rice
6 cups chicken stock or broth
2 boneless, skinless chicken breasts, ¼” dice
10 Tablespoons salted butter 1 cup peeled and diced (¼”) carrot
1 cup diced (¼”) celery
1 cup diced (¼”) onion 1 can (approx. 15 oz.) corn, drained
3 cups whole milk

Step 1: In a small bowl, combine the onion powder, garlic powder, thyme, parsley, seasoning salt, smok…

Recipe: How to Make Your Own Citrus Cured #Salmon

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Hello there, friends!
I know, I know. It's been a while.
My job as a high school  Culinary Arts instructor has kept me very busy. Best Job Ever!
But I do missing sharing my recipes and creative endeavors here.

Yesterday I branched out from teaching high school students and taught a 5-hour Holiday Appetizer Class in my classroom through our local Adult School.  I'm happy to announce that over the next two weeks, I'll be sharing some of my favorite recipes!



I'm starting with one of my all-time favorite recipes:  Citrus Cured Salmon.  I love smoked salmon, lox and gravlax, but it' so expensive.  Last year I started experimenting with making my own house-cured salmon.  I started with a recipe from Martha Stewart by way of Michael Ruhlman.  Over time I've adapted the recipe and have come up with a formula that comes out amazing every time.
This cured salmon takes just two days to complete and is a million times better than the store bought stuff.  You end up with a lot of salmon…