This Documentary That I Made

So, I finally have a website up and running for that documentary that I've been working on for the past year. Please check it out:

http://www.midwifethedocumentary.com

And if you could like the facebook page, that would be great. I'm kind of nervous about not getting very many likes.

https://www.facebook.com/midwifethedocumentary

Thank you.

Blog Earnings

Remember that blog post, where I talked about using my blog earnings to buy something frivolous (in an effort to teach myself how to spend money more frivolously, remember that?)?

Well, I am only $2.14 short of the $100 mark, from whence I am able to cash in on the earnings. And I was thinking I would either spend the money on:

1) Bar Poker

or

2) Another Visit With a Psychic

Just Start Eating

So, I have been experiencing a little bit of what one would call "stress" lately.

• I have my documentary to market (I'm hosting a screening of it at a local theater here in the Twin Cities on September 24, getting ready to launch the website this week). 
• I learned that we have to move out the place we are currently living in (our landlord is ready to make it her office space; we knew this going in). 
• Vern and I were going to take a "just us" vacation over Labor Day, but we have no idea where we're going or what we want to do.

So, just a bunch of stuff to get done.

I was telling my problems to my therapist, who happens to be my friend's ten-year-old son (no joking, this kid is GOOD), and this is what he says to me:

"You just need to start eating."

And I'm, like, "What are you talking about?"

And he says, "Look... you've got a lot on your plate, right? So, you just need to take one thing at a time, pick it up off your plate, and start eating."

Smart kid.

This is much better than my idea of ignoring my plate until the food rots, or yelling at it and throwing it on the floor.

Jalapeno Strawberry Swirl Ice Cream

Finally, we stumbled upon another good ice cream flavor. This turned out really nice. You could taste the jalapeno, but it was very subtle. My kids liked it. (I got the recipe from here, which they adapted from here.)

For Candied Jalapeño

1 cup sugar
1 cup water
1 medium jalapeño seeded and sliced

In a medium saucepan on medium heat, combine the sugar and water. Stir. Once the sugar has dissolved, toss in the sliced jalapeño. Turn off heat once the contents are boiling. Let sit until room temperature. Set aside until needed.

For the Jalapeño Sugar

1 medium jalapeño seeded and chopped
5 slices candied jalapeño
1/8 cup sugar

In a mini food processor, combine the jalapeño, candied jalapeño and sugar. I added more than 5 slices to give the ice cream more kick. Pulse until finely chopped and mixed. Set aside.

For the Strawberry Purée

1 pint of strawberries (about 1 1/2 cups)
1/8-1/4 cup sugar, depending on your preferred sweetness

In a mini food processor (and I didn’t even clean it out after making the jalapeño sugar), combine the strawberries and sugar. Pulse until finely chopped. Set aside.

For the Base:
2 cups whole milk
1 cup heavy cream
1/2 cup sugar
1/4 tsp vanilla extract
healthy pinch of cayenne (optional)
In a bowl, whisk together the milk, cream, sugar, vanilla, and cayenne until the sugar is dissolved.

Chill thoroughly at least 3 hours or overnight. Once chilled, churn in an ice cream maker according to the manufacturer’s instructions.

Five minutes until the end of churning (or when it looks like it’s almost solid), mix in the jalapeño sugar. Then scoop into an empty container. After every scoop, swirl in the strawberry puree. Let freeze. Serve with the fresh chopped or sliced strawberries.

Peach Gorgonzola Chicken Pizza

This pizza was freaking spectacular. The whole family loved it. Very delectable combination of ingredients. (This is where I got the recipe.)

Pizza Dough
4 oz mozzarella cheese, shredded
4 oz Gorgonzola cheese, crumbled
1 cup chicken, shredded
2 peaches, thinly sliced
1/2 cup balsamic vinegar

1. Preheat oven to 400°.
2. Place pizza crust on your pizza pan. Top evenly with 1/2 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/2 cup mozzarella. Bake at 400° for 11 minutes.
3. Place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes). Drizzle balsamic reduction evenly over pizza. 

Cheddar Cheese Ice Cream

Don't make this. It was gross and nobody in my family could finish their serving. I'm only going to post it here for posterity's sake. (I found the recipe here, so blame them.)

1-1/2 cups whole milk
2/3 cup sugar
6 large egg yolks
8 ounces mild cheddar cheese

Warm the milk and sugar in a medium saucepan over medium heat. While the milk is warming, grate the cheddar cheese into a medium bowl.

Whisk together the egg yolks in a separate medium bowl. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium to low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through a strainer into a bowl. Add 3/4 of the grated cheese into the custard and stir until the cheese is melted and mixture is smooth.

Chill the mixture thoroughly in the refrigerator. Keep the remaining grated cheese cool in the refrigerator, too.

Once the mixture is chilled, fold the remaining grated cheese into the mixture then put in ice cream maker.

Shrimp with Bacon and Cheese Grits

It got this recipe from my lovely downstairs neighbor and landlord, who has good taste in all areas of life, including food. This meal is delightful, and delicious, and my whole family really loves it. (The picture I took does not do it justice.)

Here is the recipe (the original can be viewed here):

• 2 small leeks 
• 2 medium cloves garlic, minced
• Salt
• 3-1/2 cups chicken broth
• 1 cup quick-cooking grits (not instant)
• 4 oz. cheddar cheese, shredded
• 16 oz. turkey bacon
• 1 lb. shrimp (21 to 25 per lb.)
• 1/4 tsp. cayenne
• 1/4 tsp black pepper

In a big pot, heat 2 Tbs. of butter or oil over medium heat. Add the leeks and 1/4 tsp. salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the chicken broth and 1/2 tsp. salt, cover, and bring to a boil over high heat.

Whisk in the grits, return to a boil, then reduce the heat to medium low and cook, partially covered, stirring frequently, until the broth has been absorbed and the grits are thick, about 5 minutes. Add the cheese and stir to melt. Season to taste with salt and pepper, remove from the heat, cover, and keep warm.

In a skillet, cook the bacon.

Meanwhile, pat the shrimp dry and put them in a large bowl. Sprinkle with the cayenne and 1/4 tsp. black pepper and toss to combine.

Add the green pepper to the skillet and cook, stirring, until softened, 3 to 4 minutes. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 2 to 3 minutes.

Distribute the grits among 4 shallow bowls and serve the shrimp mixture over the grits.

Chicken Fajita Pizza

This pizza was really awesome.

Here is the recipe (adapted from here):

1/4 cup fresh lime juice
2 Tbsp. olive oil
1 tsp. minced garlic
1 tsp. chili powder
1/4 tsp. cayenne pepper
1/2 tsp. garlic powder
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 lb. (2) boneless, skinless chicken breasts, cut into 1/2-inch pieces
Pizza dough
2 cups chunky-style salsa
2 cups (8 oz.) Mexican cheese
1/2 cup chopped red bell pepper
1 15 oz. can black beans, drained
1/2 red onion, cut into thin slices
2 Tbsp. sliced green onion or minced cilantro
Sour cream, optional

Directions:

Combine lime juice, oil, garlic and spices in a large bowl. Add chicken and toss to coat. Marinate 15 minutes, or up to one day, covered in the refrigerator.

Cook chicken in large preheated skillet over medium-high heat 5-7 minutes, or until no longer pink; drain if necessary.

Place crust on baking sheet or pizza pan. Spread salsa over crust; top with chicken, cheese, bell pepper, black beans and red onion. Bake in preheated 400°F oven 15 minutes, or until cheese is melted. Sprinkle with green onions or cilantro. Serve with sour cream, if desired.
Enjoy!

Coconut Avocado Ice Cream

This was extremely awesome and super easy to make. The whole family loved it. Here is the recipe (adapted from this one).

• 2 avocados
• 1 14-ounce can coconut milk
• 1⁄2 cup heavy cream
• 1⁄2 cup sugar
• 1 T lemon juice
• Toasted coconut flakes, for garnish

1. Put avocados, coconut milk, heavy cream, sugar, and lemon juice in the blender or food processor and blend for 2 minutes, until completely smooth.
2. Pour into a bowl, cover, and refrigerate for several hours until cold. Freeze in an ice cream machine according to directions, then freeze overnight.
3. Add toasted coconut flakes, for garnish (we forgot to toast ours).