Wednesday, April 27, 2011

Product Review - Magnum Ice Cream Bars


Foodbuzz and Magnum Ice Cream mailed me a coupon to sample their ice cream bars which are rolling out for the first time this month in the US.  On the same day I received the coupon, I stopped at the store and added a box of them to the cart.  I selected Magnum's Double Chocolate bars - creamy chocolate ice cream enrobed in a rich chocolatey sauce and thick Belgian milk chocolate.

Later that night, after a healthy salad for dinner, I whipped out one of the ice cream bars (one of three in the package).  I took a few photos and then bit in.  It wasn't until I was three bites in that I was getting all three delicious layers in the same bite.  Heavenly.  Very rich, but heavenly.  It reminded me of The Cheesecake Factory's Godiva Chocolate Cheesecake - so rich you could share, but so good, you really don't want to. 

I really liked it and think for the quality and taste that they are worth the retail price ($4.99 at my local grocery store). 

Other varieties they offer are:

Magnum Classic - Silky vanilla bean ice cream dipped in a thick layer of Belgian milk chocolate
Magnum Almond - Silky vanilla bean ice cream covered in a thick layer of Belgian milk chocolate with crunchy almonds
Magnum Double Caramel - Silky vanilla bean ice cream enrobed in a luscious chocolatey coating, rich caramel sauce and thick Belgian milk chocolate
Magnum White - Silky vanilla bean ice cream dipped in a thick layer of Belgian white chocolate
Magnum Dark - Silky vanilla bean ice cream dipped in 60% cacao Belgian dark chocolate

Check out their website for more information.

Tuesday, April 12, 2011

Chicken Parmesan Sandwich


I have been making this simple recipe for Chicken Parmesan for as many years as I can remember cooking.  This week I decided to serve it on sandwiches instead of over pasta.  Great for a quick weeknight meal~

Chicken Parmesan Sandwiches

To make 3 sandwiches:

6 small chicken breast, pounded thin
3 eggs, beaten
Italian bread crumbs
car of spaghetti sauce
3/4 cup grated Parmesan cheese
sliced Provolone cheese
3 white sub rolls

Set out two bowls.  In one, beat eggs.  In other, pour in the bread crumbs.  Dunk the chicken in the eggs and then coat in the bread crumbs.  Lay on a baking sheet lightly sprayed with Pam.  Bake on 350 degrees until chicken is cooked through and juices run clean when cut.  Meanwhile, over medium low heat, mix the grated Parmesan cheese with the spaghetti sauce and warm.  On a separate baking sheet, lay out the sub rolls.  Spread some of the sauce.  Lay out the cooked chicken breast.  Top with a little more sauce.  Then lay Provolone cheese on top and broil until cheese is melted and starting to brown.

Wednesday, April 6, 2011

Strip House Potatoes Romanoff


I saw this recipe on Williams-Sonoma's website and knew I had to add it to our menu.  It's starting to warm up and I knew it would be a great side for a grilled piece of meat.  OMG, these were excellent!!!  I do believe I could eat these for breakfast, lunch, and dinner.  Everyday.  They were that good~

Strip House Potatoes Romanoff
Williams-Sonoma 

3 large russet potatoes, about 2 lb. total, unpeeled and scrubbed
3/4 cup minced shallots
2 1/2 cups grated white cheddar cheese
2 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1 1/2 cups sour cream

Preheat an oven to 425ºF.


Wrap each potato in aluminum foil and pierce several times with a fork. Place the potatoes directly on the oven rack and bake until tender, about 1 hour. Remove the foil and let the potatoes cool to room temperature. Place the potatoes on a plate, wrap with plastic wrap and refrigerate overnight.

The next day, preheat the oven to 350ºF.

Using the large holes of a box grater, grate the potatoes, including the skins. Transfer to a bowl and sprinkle the shallots, 1 3/4 cups of the cheese, the salt and white pepper on top. Using your hands, gently toss the mixture together to combine, then fold in the sour cream in 2 additions.

Transfer the potato mixture to a 1 1/2-quart gratin dish; do not compress. Sprinkle the remaining 3/4 cup cheese on top. Bake until the potatoes are hot and the cheese is golden brown, about 30 minutes. Serves 6.