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

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.   Print With Image Without Image Chonky Boy Chocolate Chip Cookie Ice Cream Sandwiches Yield: 8 Author: Jenn Erickson Loaded with chocolate chips and buttery, brown-sugary vanilla flavor, these mall-sized cookies form a perfect partnership with a

Recipe: Pork and Green Chile Street Tacos

This recipe is always a favorite with my culinary students.   It is easy to make and the results are exquisite.  The trio of green chiles strike the perfect balance of bright green pepperiness, smokiness, and mellow heat.  They cook down with onions, garlic and stock into a rich and flavorful sauce.   The tender pieces of pork practically melt in your mouth.  These tacos need no further embellishment -- just load up a warm tortilla and go!

    Pork & Green Chile Street Tacos

    Pork & Green Chile Street Tacos

    Yield: 10-12 tacos
    Prep time: 15 MCook time: 30 MTotal time: 45 M
    A trio of fresh green chiles mingle with tender pieces of pork that practically melt in your mouth. Just load it up on a warm tortilla and go!


    • 1 pound trimmed boneless pork shoulder, cut into bite-sized cubes
    • kosher salt and freshly ground black pepper
    • 2 Tablespoons olive oil
    • 1/2 large onion, thinly sliced
    • 4 ounces Poblano Pepper (2-3 large), seeded and julienne cut
    • 4 ounces Anaheim Pepper (2-3 large), seeded and julienne cut
    • 1 Serrano Pepper (seeded, veined and minced)
    • 3 garlic cloves, minced
    • 1 cup low-sodium chicken stock
    • 1 Tablespoon chopped cilantro


    1. Season the pork cubes with salt and pepper. Set aside.
    2. In a Dutch oven, heat the olive oil until just smoking. Add pork. Cook on high heat, stirring only once or twice, until golden brown on all sides (about 5 minutes).
    3. Add the onion, chiles, and garlic. Cover and cook over high heat, stirring once or twice until the vegetables are softened (about 5 minutes).
    4. Add the chicken stock and bring to a boil. Cover partially and simmer over medium heat until the pork is tender and the broth is reduced to a thick sauce (about 20 minutes).
    5. Stir in the cilantro and season with salt and black pepper. Serve with lime wedges and corn tortillas.

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