Mason Jar Ice Cream-michael symon

 

Strawberry Puree:

1 cup quartered fresh strawberries

2 tablespoons honey

Juice of 1 lemon

Ice Cream:

1 cup heavy cream

1 tablespoon honey

1 tablespoon sugar

Pinch kosher salt

Special equipment:

 a 32-ounce freezer-safe mason jar with straight or tapered sides

1. For the strawberry puree: Set up a grill for even medium heat. If using a charcoal grill, build the coals evenly along the bottom.
2. Place a small saucepot on the grill. Add the strawberries, honey and lemon juice and bring to a simmer. Cook until the strawberries release their juices and begin to soften, 3 to 5 minutes. Puree in a blender until smooth and chill until completely cool, about an hour.
3. For the ice cream: To a 32-ounce freezer-safe mason jar with straight or tapered sides, add the cream, honey, sugar and salt. Pour in the chilled strawberry puree. Top with the lid and vigorously shake into a loose, drippy whipped cream, 3 to 5 minutes. (This will take less time if you use a mason jar that was in the freezer for 10 to 15 minutes beforehand.) Make sure the lid is only loosely on, then freeze for 3 hours for soft serve, longer for scoopable ice cream. Serve and enjoy!

mexican street corn chicken taco

 

https://www.sixsistersstuff.com/recipe/mexican-street-corn-chicken-tacos-recipe/?vgo_ee=UZ59%2FHawlGGx0XO6CmaXY735hO7C%2FF3J%2FgQB9Uu3XAY%3D

INGREDIENTS YOU NEED TO FOR OUR MEXICAN STREET CORN CHICKEN TACOS RECIPE:

• Olive oil
• Boneless, skinless chicken breasts (cooked and shredded)
• Cumin
• Chili powder
• Garlic powder
• Salt
• Pepper
• Frozen corn
• Mayonnaise
• Cotija cheese
• Lime juice
• Jalapeno pepper (finely chopped)
• Fresh cilantro
• Red onion (finely chopped)
• Garlic cloves (minced)
• Corn or flour tortillas
• Avocados

Once the chicken is prepared, heat your olive oil over medium heat in a skillet pan and then add the shredded chicken, cumin, chili powder, garlic powder, salt, and pepper to the pan. 

Stir it all together and continue cooking it until it is heated completely and the chicken is coated in the seasonings. 

Remove the chicken from the skillet and cover it with aluminum foil to keep the chicken warm. 

Now begin to make the street corn. 

Carefully clean out the pan you used for the chicken or use another pan and heat the olive oil over medium heat. 

Once the oil is hot, add in the bag of frozen corn and cook it until it begins to get that nice charred look. 

Be sure to stir the corn occasionally, it will take about 7-8 minutes or so. 

While the corn is cooking, combine the mayonnaise, cheese, lime juice, chopped jalapeno, cilantro, red onion, minced garlic, chili powder, salt, and pepper in a large mixing bowl and stir it until it is completely combined. 

After the corn is done cooking, carefully fold the corn into the mayonnaise mixture. 

Now it is time to build your delicious taco. 

Start by laying out your tortilla, and then layer about ½ cup of corn, some of the Mexican street corn, some sliced avocados, cotija cheese, and freshly chopped cilantro. 

Tips For Making Mexican Street Corn Tacos On a Time Crunch

If you love the taste of street corn but really don’t have the time to make it all from scratch and have it all ready when you want it, let me give you my two favorite tips. 

#1 – Costco has a wonderful frozen street corn you can buy and use it in place of making the street corn from scratch. It’s delicious and a time saver. 

#2 – To speed up the process of cooking the chicken, follow our instructions to make Instant Pot shredded chicken. It works great and it’s quick!