Who doesn't love ending their visit to a Mexican restaurant with a delicious dessert of fried ice cream!? The creamy ice cream center coated with a crunchy crust with cinnamon sugar and topped off with a drizzle of chocolate and caramel along with whipped cream and a cherry. Definitely a dessert favorite. What if I told you that you don't even have to fry these babies to get a delicious dessert reminiscent of your favorite cantina? It's true! Today I am going to share with you how to make a delicious "Un-Fried" Mexican ice cream sundae that will be perfect all summer long! These are simple and delicious and you can make a bunch in advance and have them ready for when the craving hits you! Fried ice cream is such a novelty but definitely not something I want to attempt at home. Yes, you can make these yourself, like they do at the restaurant, but do I really want to fry ice cream? Probably not. Let's be honest. Some things are better left to the treat of eating out. However there is another way that does not require you to toss a frozen ball of cereal covered, frozen ice cream into a vat of boiling oil. That is what I am sharing with you today. While there is no substitute, in many cases for frying something, I always give it the old college try because, as many of you may know, frying is not one of my favorite things to do. This ice cream dessert is one where you won't miss the fried part. I promise! I was inspired by a local place called "A Taste of Philadelphia" that recently opened in our town. They do a great job of coming up with interesting specials for different occasions. They specialize in ice cream, soft serve, scooped and my favorite, Italian ice, or Water Ice as they say in Philly. This Jersey girl was weaned on the latter and as you can imagine I love it! But I digress. They came up with an idea for a Mexican "un-fried" ice cream ball for their Cinco De Mayo celebration. I thought, I can do that. So I did. My first incarnation was to use what I had in the house. Since we always have vanilla ice cream in the freezer, I went looking for something to use for the crispy coating. We had some frosted flakes and that is what I chose. I poured some in a zip top bag and bashed them with my rolling pin until they were crumbly but not totally pulverized. I wanted some texture. Then I added some cinnamon sugar to the bag and tossed it around. I scooped some ice cream and smoothed it into a ball and rolled it in the crushed cereal. Topped it with the requisite chocolate, caramel and whipped cream and gave it a taste. Delicious! No need to fry! I was happy and when when Rick tasted it he immediately said "this is a video". And so here we are. I made a couple of changes to perfect the end result. In this video v ... https://www.youtube.com/watch?v=WXQuDwrpOmE

Revisiting some delicious Greek inspired recipes that I have done in the past because they fit so well with what we are currently focusing on now. These recipes go right along with the delicius Mediterranean ideas we have been sharing on our channel recently. These three ideas are simple and accessible and super summery! Greek inspired cobb salad with a Greek marinated grilled chicken and a cool and creamy cucumber salad dressing. All these recipes come together to make a delicious, cool and refreshing meal for family or for sharing! I know that you will love having these in your recipe box! Creamy cucumber dressing is super easy to make using plain yogurt, buttermilk, cucumbers, chives, onions, garlic and a variety of simple shelf ingredients to make a creamy and delicious dressing for salad any day of the week. I love making dressings at home and this one is a real winner. The addition of the cucumber makes this very refreshing and flavorful. I like to use Persian style or "mini" cucumbers because they are small, dense and have very few if any seeds at all. This dressing will keep in your fridge for up to a week but I promise you will want to put this on everything from your salad to grilled salmon to using it as a dip for a cool, refreshing veggie platter! Next up is a Greek or Mediterranean style marinade for chicken, pork or fish. This also has cucumber along with dill, chives, onions, and a bunch of great spices. I marinated an entire family size tray of chicken breast using this marinade, but you could marinate anything you like. Chicken thighs would be delicious and a great start to a homemade style gyro or souvlaki. You could also use this as a freezer marinade and keep this frozen until ready to use for your menu plan. The final culmination here is the Greek inspired Cobb salad. A riff on a traditional Cobb made famous by the Brown Derby restaurant that used to be in Hollywood, California. We are taking that traditional idea of poached chicken bacon, tomatoes, hard boiled eggs, blue cheese and lettuce and turning this into a Mediterranean feast for both the eyes and the appetite! Using our marinated grilled chicken along with some chopped romaine lettuce, red onion, grape tomatoes, cucumbers, marinated Greek olives, pepperoncini, mushrooms and artichoke hearts sprinkled all over with delicious Feta cheese and drizzled with our creamy cucumber dressing this is a meal fit for a king! Serve this with warm pita bread and make everyone at your table happy! I hope you give some of these ideas a try in your weekly meal plan and I hope you love them! You can find these recipes here: Creamy Cucumber Dressing: https://bit.ly/3lz7zPI Greek Inspired Marinade: https://bit.ly/3CnUO0a Get my cookbooks here: http: ... https://www.youtube.com/watch?v=xH6gnffMI3g