We had a fun day shopping the other day. The boys were busy playing at a friends house, so Tony and I took Kyla shopping. Ok, actually, I took Kyla shopping & we dropped Tony off at Sport's Authority & Office Max while we were doing our business!:)
I was exhausted when we got home & decided to lay down on the couch. My wonderful hubby went to the store to get ingredients so Kyla could make Pesto Chicken for dinner. Kyla started the chicken & Tony started the rice. It was so nice to not have to worry about it...I got spoiled!
But here's the kicker...when the rice was supposed to be ready, it wasn't. It was still soupy & chewy. The chicken was covered in tin-foil to help keep it warm while we were waiting on the rice. I turned the rice cooker back on & kept checking it. About 40 minutes later....it was still the same, so I started it over.
20 minutes later it was ready & perfect. (Have no clue what happened to the first batch!) So we sat down to eat, it was about 8:30 by that time. When I took the tin-foil off the chicken I noticed that they were still full chicken breasts. Kyla had "skipped" the part in the recipe that says to cut chicken breasts into 2 or 3 pieces. I was worried that the chicken wasn't fully cooked and so cut into the biggest one...and I was right. So....back in the oven the chicken went.
We ended up having a very wonderful dinner at 9:30 that night!
I was going to make this wonderful sorbet to go with the dinner, but that just didn't happen, so we ended up making it the next day instead. IT WAS PERFECT for the hot day that we had, so everything turned out great!
Fresh Strawberry Sorbet
2 cups sugar
2 cups water
1/2 cup light corn syrup
2 quarts (8 cups) fresh strawberries
1/4 cup lemon juice
1/4 cup lime juice
Combine the water and sugar and heat until boiling over medium heat, stirring frequently. Let simmer for 5 minutes, do not stir. Remove from the heat and transfer to a bowl & place in the fridge to chill.
Place strawberries and citrus into a blender & blend until smooth. Pour into a large bowl & add the corn syrup & sugar water syrup. Mix until combined and then place in the fridge for about an hour to chill.
Place in ice cream maker and follow your directions for freezing. I think they're all about the same. For mine we just needed to place the strawberry sorbet into the canister. Place ice and rock salt around the sides and turn on. Ours took about 1 1/2 hours to soft serve (which is about as good as you're going to get it in the ice cream freezer). If you like it set up a little more place in the freezer for a couple of hours to harder more.
We served it soft serve and then placed the leftovers in the freezer for later. We liked it both ways!