When I was thinking about making this dish it was just going to be a grilled pound cake with strawberries BUT the weather was insanely hot and humid so I had no choice but to add ice cream. What goes perfect with ice cream? You guessed it…hot fudge sauce! We did not have any hot fudge as we were in our motorhome BUT the place we were staying had an ice cream shop so we asked them for a small cup of hot fudge and they were happy to give us some. This dish has it all. Warm pound cake, cold ice cream, creamy whipped topping, fresh-picked strawberry from a farm stand down the road and sweet creamy hot fudge sauce. Jim highly recommend’s this dish on a hot summer day.
INGREDIENTS
- 1 store-bought pound cake, sliced
- store-bought whipped cream
- strawberries, I used about 1/4 cup per serving
- Klondike bars or your favorite ice cream
- warm hot fudge sauce, 1/4 cup per serving
DIRECTIONS
Heat your grill to medium heat. Grill pound cake slices for about 2 minutes per side or u til golden grill marks form on both sides. Transfer to a plate and assemble with the other ingredients. Start with the pound cake on the bottom. Add 1/2 of a Klondike bar or ice cream, add the whipped cream then the strawberries and top with the warm hot fudge. Serve Immediately.
Enjoy!
I cook with garlic almost daily. We LOVE roasted garlic and using my air fryer is so fast and does not heat up your kitchen on a hot summer day. This is the only way I will roast my garlic from now on. Super simple and roasting the garlic adds a huge amount of flavor to any dish.
INGREDIENTS
- 1 head of garlic
- pinch of salt, a pinch of pepper
- 1/2 Tablespoon of olive oil
DIRECTIONS
Slice the top portion of the garlic off to expose the garlic cloves. Sprinkle with salt and pepper. Place the garlic in a piece of tin foil that is wrapped around the garlic, but leaving the top open. Drizzle the top of the garlic with the olive oil.
Place the tin foil wrapped garlic into your air fryer. Air fry at 390 degrees for 20-30 minutes or until the top is golden brown and the garlic is soft. Remove from the air fryer, take out of the tin foil and gently squeeze all of the garlic out of the papery skin. Use as you would in any recipe.
Enjoy!
Roost is Dover, NH’s newest restaurant so we knew we had to check it out. Roost is owned by the same family that own’s Blue Latitudes on Central Ave. We arrived for an early dinner and were seated at a cute table by the window.
I ordered the seared scallops (26.00). Seared fresh dry scallops with a pork belly fried rice cake with wilted arugula along with a Frangelico Buerre Blanc and a fig balsamic drizzle. The scallops were beautifully seared, creamy and delicious. I really enjoyed the balsamic drizzle with the scallops. The pork belly fried rice was different although I liked it, it was not my favorite part of the dish. Jim tried the rice and really enjoyed it.
Jim had the fried chicken and country gravy (19.50). Buttermilk fried chicken cutlet with country pan gravy. Whipped russet potatoes and cinnamon sugar carrots on the side. The chicken was crisp on the outside and tender on the inside just as you would want. The gravy was well seasoned and complemented the chicken and potatoes beautifully. Can’t forget about those carrots. Tender with a little crisp and sweet from the cinnamon sugar.
Our dinners were very good overall, although a little pricey but we were not done just yet. They had a grilled peach shortcake as a dessert special so we decided to split one. This had a biscuit, grilled peaches, ice cream, whipped cream and a drizzle of caramel sauce. Although we liked this dish we would have loved it had they grilled the biscuit and if the peaches were warm. That would have put it over the top for us.
Roost is located at 50 Pointe Place in Dover, N.H. and is open 1130 am Monday through Saturday and 10 am on Sundays for brunch. Roost has a full bar service and will take reservations for parties of 6 or more. Find them online and on Facebook.
Enjoy!
These pork chops were delicious! They took extra time, but it’s well worth it. I brined these for 6 hours and made the rub mixture in the morning making dinner time a breeze. These pork chops have a ton of flavor with a little bit of a kick. I hope you give these a try, you will not be disappointed.
INGREDIENTS
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups of water
- 2 cups ice
- 4 one-inch thick bone-in pork chops
RUB
- 3 Tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon black pepper
- 1 teaspoon chili powder
DIRECTIONS
In a large pan combine salt, sugar, and water. Cook over medium heat until the salt and sugar dissolve. Remove from heat and add in the ice to cool the brine to room temperature.
Place pork chops in a gallon-size resealable plastic bag. Add cooled brine and seal bag and refrigerate for no longer than 12 hours.
Remove pork from the brine, rinse and pat dry.
Combine all of the ingredients for the rub. Sprinkle both sides of the pork with the rub.
Prepare the grill and grill the chops over medium heat about 7 minutes per side or until internal temperature reaches 145 degrees. Serve warm.
Enjoy!
This recipe can be found at www.plainchicken.com
I made this dessert for Robby using a gluten-free brownie mix and let me tell you I could not keep him away from these bars. He said it was the best dessert he has had since having to be gluten-free. Now that says a lot as Robby does not get excited over many dishes. And because it was only Robby and me home I cut the recipe in half and made it in an 8 x 8 baking dish.
INGREDIENTS
- 1 package fudge brownie mix (13×9 inch pan size) gluten-free mix works great.
- 2 1/2 cups peanut butter, chunky or creamy. I used creamy, divided
- 2 cups semi-sweet chocolate chips, I used Enjoy Life brand
- 3 cups Rice Krispie cereal
DIRECTIONS
Prepare and bake brownie mix according to package directions. Cool in the pan on a wire rack for 30 minutes. Refrigerate until cold.
Spread 1 1/2 cups peanut butter over the brownie. Place chocolate chips and remaining peanut butter in a large microwave-safe dish. Microwave in 30-second intervals until melted. Stir until smooth. Stir in the Rice Krispie cereal and spread over the peanut butter layer. Cover and refrigerate at least 30 minutes or until set.
Cut into squares and serve. Store in an airtight container in the refrigerator.
Enjoy!
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