On Sunday, I decided to get busy in the kitchen and make some favorites for Brett's last night before he resumed to his law school classes. It was a lot of work, and dinner was on the table rather late, but oh was it good!
For dinner, we enjoyed Chile Enchiladas with my favorite Mexican Rice and black beans. I got this enchilada recipe from my sister, and it falls into the "Makes Me Happy" category. Honestly, this is one of my all-time favorite dinners. I don't usually make it very often since it takes a bit of time to assemble, but I enjoy each and every bite.
For dessert, we devoured homemade vanilla ice cream and Nectarine Pie with Almond Crumb Topping. I love this pie -- I think it is the almond topping really makes it so fabulous. I didn't have any whole or slivered almonds on hand so I substituted 1/2 cup of almond meal, and it worked perfectly. Brett said, "I should have a first day more often so that we get to have this pie!" and then he warned me not to eat all of the leftovers before he got home from class.
Of course, this pie also just screams for some homemade vanilla ice cream. I've played around with different recipes but this has become my go-to vanilla recipe. It makes a great base for any other add-ins, but it's perfect plain to accompany a fruit pie. Yum!
Homemade Vanilla Ice Cream
1 1/2 cups half-and-half
3/4 cup sugar
1 1/2 cups heavy cream
1 Tablespoon pure vanilla extract
In a large 4-cup Pyrex measuring cup, combine cold half-and-half with sugar and stir until combined. Add in the cold heavy cream and vanilla. Stir to combine well. Freeze according to your ice cream maker's instructions, transfer to a storage container and allow to harden for a couple of hours in the freezer.
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