Ham Fried Rice & Ice Cream Dessert

I've been slacking so here are some new recipes I've tried and liked. Some recipes I've tried lately I haven't liked so much but these are a keeper. (Sorry, no pictures either)

HAM FRIED RICE (or CHICKEN)

(I combined 2 recipes to make this recipe)

1 1/2 C. DICED HAM OR 1 TO 2 CHICKEN BREASTS (cut into small pieces)

3 EGGS

2 CARROTS (Grated or Chopped)

2 GREEN ONIONS (white and green part)

3/4 CUP FROZEN PEAS

1/2 CUP BUTTER

2 t. SUGAR

1 TO 2 GARLIC CLOVES (crushed)

2 CUPS WHITE RICE (uncooked, not instant)

PREPARATION:

COOK RICE. IN A SEPARATE PAN ADD 2 T. OIL, CARROTS AND PEAS AND COOK FOR 2 MINUTES. ADD HAM, GREEN ONIONS, GARLIC AND COOK FOR 2-3 MINUTES ON HIGH HEAT. MIX IN BUTTER AND SUGAR AND THEN ADD THE EGGS AND SCRAMBLE THE MIXTURE TOGETHER.

(IF USING CHICKEN COOK CHICKEN FIRST, THEN ADD CARROTS, PEAS ETC.)

ADD RICE AND SOY SAUCE TO TASTE.

This was some of the best ham fried rice I've ever had and it was easy to make. Better than most restaurants I've tried.

Layered Ice Cream Dessert

My grandma and grandpa have made this many times and I finally made it for the first time this month. The vanilla wafers go perfect with the ice cream.

You'll need a deep 9X13 pan to make this in.

Ingredients:

1 rectangle carton vanilla ice cream

1 rectangle carton strawberry ice cream

1 container frozen strawberries, in juice (wal-mart brand comes in a big sour cream type container)

1 8oz. can crushed pineapple

1 c. sugar

1 box vanilla wafers

In a small bowl mix the pineapple and sugar together and set aside. Crush vanilla wafers into crumbs. I use my food processor but you can put them in a ziploc and smash away if you don't have one. Place 1/2 the crumbs in the bottom of the pan. Slice up the strawberry ice cream to make a layer on top of the wafer crumbs. Layer frozen strawberries on top of the ice cream. (I microwave them a little to loosen them up but you still want them frozen so that the ice cream doesn't melt) Next cut up the vanilla ice cream and layer on top of the strawberries. Layer pineapple mixture on top of the vanilla ice cream. Sprinkle remaining vanilla wafer crumbs on top of pineapple. Cover and freeze for a couple of hours.

Grilled Garlic Shrimp & Parmesan Smashed Potatoes

Matt bought some shrimp the other day and I was excited to try them on the grill. They were really good and the best part is that Kaleb loved them. A friend gave me this recipe for Parmesan Smashed Potatoes a couple of years ago and this is one of my 2 favorite mashed potato recipes.

Grilled Garlic Shrimp

2 pounds jumbo shrimp, peeled and deveined
1/4 cup extra virgin olive oil
6 cloves garlic, finely chopped
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Combine the olive oil, garlic, parsley, salt and pepper. Add the shrimp and let them marinate for one hour. Thread the shrimp on skewers (if using bamboo skewers soak them in water first) and grill over medium high heat for 2 to 3 minutes on each side, or until done.

Parmesan Smashed Potatoes

3 lbs. red potatoes, unpeeled
1 T. plus 2 t. salt
1 1/2 c. half-and-half
1/4 lb. (1 stick) butter
1/2 c. sour cream
1/2 c. grated parmesan cheese
1/2 t. pepper

Place potatoes and 1 T. salt in 4 qt. saucepan with cold water to cover. Boil, lower heat, and simmer for 25-35 minutes until tender. Drain.

Heat half-and-half and butter together. Put potatoes in bowl and as you mash them slowly add hot half-and-half and butter. Fold in sour cream, parmesan cheese, pepper, and remaining salt.