Carla's Kitchen Capers: Coconut Mounds Gelato

Carla's Kitchen Capers: Coconut Mounds Gelato: I've been obsessed with gelato lately! I have been trying all kinds of flavor combinations with my base recipe, anything is possible. My h...

Coconut Mounds Gelato

I've been obsessed with gelato lately! I have been trying all kinds of flavor combinations with my base recipe, anything is possible. My hubb's loves Mounds so he was my inspiration for this one.
For the base:
2 cups of whole milk
1 cup of heavy cream
4 egg yolks
1/2 cup sugar, plus 1/4 cup
1/2 tsp vanilla (optional depending on flavor of choice)
combine in a medium sauce pot milk, cream and 1/2 cup of sugar. Heat but do not boil over low heat stirring often about 5 minutes. Meanwhile in a bowl whisk egg yolks and 1/4 cup of sugar, temper with cream mixture and return to pot over low heat cook until thickened (keep stirring) and coats the back of a spoon. Transfer to ice cream maker until semi frozen and add.
My add ins:
1 1/2 cups sweetened flaked coconut
1 cup dark cocoa chips
1 tablespoon vanilla
Mix well and put into a freezer safe dish, cover with plastic wrap and let set over night.

*if you don't have an ice cream maker no worries, just put in a freezer safe dish and stir every 1/2 hour till set
**use the base to make your favorite flavor

Carla's Kitchen Capers: Panko and Parmesan Crusted Chicken

Carla's Kitchen Capers: Panko and Parmesan Crusted Chicken: Quick, easy and versatile. This simple recipe is packed with flavor, a fast weeknight dinner or good enough for company. Panko mixed with ...

Panko and Parmesan Crusted Chicken

Quick, easy and versatile. This simple recipe is packed with flavor, a fast weeknight dinner or good enough for company. Panko mixed with parmesan and parsley is the base coating but the add ins are endless. Tonight I had some left over mushroom crostini topping from a weekend holiday party and some chipolte panko that changed it up a bit and it was a really good combination of flavors.
1 lb skinless boneless chicken breast
1/2 cup chopped sauteed mushroom
1 stick of butter
2 cloves of roughly chopped garlic 
for the coating:
1 cup plain panko (japanese bread crumbs)
1/2 cup chipolte panko
3/4 cup parmesan
1/4 cup chopped parsley
pinch of salt and pepper to taste
mix and set aside, melt the butter and garlic, dip the chicken in the butter/garlic and toss in the panko mixture to coat on all sided pressing it in really good. Place chicken in a baking dish, top with some more of the leftover coating and the mushrooms, drizzle the leftover butter and bake at 350 for about 30-40 minutes depending on how thick your chicken breast are. Tonight I just served it with a simple side of sauteed spinach but you can dress it up with anything you like.
*easy to add your families favorite flavors
**very easy entertaining because you can fix it and forget it and enjoy your company