Garlic, Take 2 ;)

OK...it's Tuesday morning, but let's rewind back a bit to the freakin insanely good dinner we had on Sunday night, shall we??

PS-Yes, we finally said farewell to the gingerbread tree and welcomed Spring with some new pretty placemat's and some actual stems (courtesy of my Father-in-law:) 

ANYWAY....after our successful San Fran recreation on Saturday, I thought I'd use Sunday to break open one of the goodies we brought from Kansas City:

And if a trip to the "Paris of the Plains" isn't in your near future, I'm sure Lipton Onion mix would be a good swap;)  I marinated a beef roast with this spice and seared each side until the rub caramelized.

While the meat was browning, I got the slow cooker ready.  Keeping with the "French Onion" theme, I added a diced onion to the bottom with some beef broth, white wine & thyme to cook the roast on....

6 hours later and we had ONE. AWESOME. POT ROAST!

Seriously, this thing was SICK!  Any fat had all but melted off, and left only a super tender and crazy flavorful roast.  It's one of those dinners where your fork found its way to the roast way too often;)

Complete with some "french onions" on top ....hahahahahaha;)

PRIMO!

For a side dish, I dry roasted a pack of teeny potatoes from TJ's in the toaster oven for 35 minutes....

And mixed em with this little number from The Garlic Shop:

Hella Woah!  That butter packed a MASSIVE GARLIC PUNCH, to our SUPREME delight;)  This was one epic dinner...even the STEAMED carrots were oh-so-sweet and delicious:)  TRY. THIS. NOW!

And the pot roast was SO GOOD that we didn't wait too long to use up the leftovers, as they made an appearance LAST NIGHT in another Pot Roast Monday salads;)

• Pot Roast
• Lettuce
• Cole Slaw mix
• Carrots
• Scallions
• Craisins
• Garlic Butter Croutons

Anddddd I have one last thing  to share:  Our mystery dessert....

Are you ready???

HOMEMADE ROASTED GARLIC ICE CREAM! :)

After searching several (yes, SEVERAL!) recipes for garlic ice cream online, Scott finally concocted his own creation:

Scott's Roasted Garlic Ice Cream

• 2 cups whole milk
• 1 cup heavy cream
• 6 egg yolks (less if you like a less "custardy" type ice cream)
• 3/4 cup sugar
• 1 roasted garlic bulb, minced
• Dash vanilla
• Pinch of Salt

1. Bring milk, garlic, vanilla and salt to a boil over medium heat.  Remove from heat immediately.
2. In a bowl, whisk egg yolks, sugar & heavy creamy.
3. SLLLOWLY pour the boiled milk into the egg/cream mixture.  (you don't want the eggs to curdle!)
4. Return the mixture back to the stove and allow to cook for 10 minutes over low heat until thickened, stirring constantly (don't let it boil)
5. Let mixture cool in the fridge before pouring into an ice cream machine:

 

30 minutes later and we brought Gilroy, California to NJ! :)

Sooooooooooooooooooooooo good!  Super sweet, creamy and custardy with a hit of roasted garlic.  And as good as this was on Sunday....the garlic flavor REALLY packed up a punch once it sat in the freezer overnight!  Give this a try if you ever want to impress your guests:)  They'll NEVER BELIEVE the "secret ingredient" is 'the stinking rose':)

Sooo...since we're back to 'usual', I guess it's time to get back to posting my workouts again.  (don't worry, they were back in FULL force last week;)

Monday Morning:  Power Sculpt: Level 2 & 3 (B-R-U-T-A-L!)

Monday Night:  1 hour Pilates class

Let me tell ya, after that Pilates class, I was near Saturday/Yoga proportions.  Completely DEAD!  Maybe I should rethink that "Monday Morning Strength Training before weight lifting pilates class and after a weekend of supreme yoga" thing;)  It was a tough go, let me tell ya;)

Annnnnway...that's all I got for you today;)  Hope you have a great Tuesday;)  Mexican on the menu for tonight!  Stay tuned;)