Chocolate Peanut Butter Swirl Ice Cream

My favourite sweet flavor combination is chocolate and peanut butter, so this really hits the spot!

• 1/2 C good quality peanut butter
• 1/3 C sugar
• 1/2 C whole milk
• 1 C heavy cream
• 1/2 tsp vanilla
• Small-Batch Chocolate Ice Cream

1.  In a medium mixing bowl, use a hand mixer on low speed to combine peanut butter and sugar until smooth.  Add milk and mix on low speed until sugar is dissolved, about 1-2 minutes.  Stir in the heavy cream and vanilla.  Cover and refrigerate 1-2 hours
2.  Process mixture in ice cream maker until soft, creamy texture is achieved.  Stir together with chocolate ice cream, creating a swirled pattern.  Freeze at least one hour until both flavours are the same consistency.

Robyn's notes: the peanut butter ice cream on its own does taste good, but it becomes too much very quickly.  Another option is to add chopped Reese's five minutes before the ice cream is completely mixed, making peanut butter cup ice cream, instead of swirling it with the chocolate.  

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

Sweet & Salty Beef Salad

A filling dinner salad with just 340 calories, this will help keep you on track, starting the year on the right foot!

• 1 1/2 Tbsp reduced-sodium soy sauce (or fish sauce, if preferred)
• 1 1/2 Tbsp brown sugar
• 1/2 head iceberg lettuce, halved, cored, and thinly sliced
• 2 tsp canola oil, divided
• 8 ounces sirloin steak, trimmed of fat and thinly sliced
• 1 jalapeño or serrano pepper, seeded and minced
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 orange, peel and white pith removed, coarsely chopped
• 2 Tbsp chopped fresh cilantro (optional)
• 1 Tbsp chopped dry-roasted peanuts

1.  Stir soy sauce (or fish sauce) and brown sugar together in a small bowl and set aside.  Divide lettuce between two plates.
2.  Heat 1 tsp oil in a medium skillet over medium-high heat until shimmering but not smoking.  Add beef and cook, stirring, until browned on the outside and still pink inside, 1-2 minutes.  Spoon over the lettuce.  Add remaining 1 tsp oil, jalapeño (or serrano), onion, and garlic to the pan and cook, stirring, until fragrant, about 1 minute.  Add soy sauce mixture, remove from heat and stir in orange (and cilantro, if using).  Spoon the sauce over the salads and sprinkle with peanuts.

Robyn's notes: there is a prep time component to this, because the lettuce has to be sliced, the steak has to be trimmed and sliced, the pepper, onion, garlic, orange, and peanuts...a knife must be taken to all of them.  But once the ingredients are prepared, it moves quickly and the kitchen starts smelling like a dream right away (I love all citrus smells as well as the scent of soy sauce).  Watch me demonstrate this recipe on youtube!

*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often