Start your morning off with this delicious Macademia Nut latte! It's quick, easy, and very fulfilling!
You will need:
2 tbsp good quality Ground Espresso (I used Gevalia Espresso Roast)
~2 tbsp Macademia Nut Syrup (or any flavored latte syrup)
8 oz filtered water
8 oz Trader Joe's Organic Skim Milk (or any type of milk you like)
Cinnamon
Standard Coffee Maker
A Rocket Blender/ Magic Bullet/ Standard Blender
Instructions:
Since I dont have an espresso maker or latte machine, I made this manually. But if you do have one, by all means use it! First, brew 2 tbsp ground espresso per 8 oz cup of water in your coffee maker. While your espresso is brewing, heat 8 oz of milk in the microwave for 1 minute and 30 seconds (I use skim since it foams better than regular milk). When the espresso has finished brewing, add 2 tbsp or so of your flavored latte syrup (you can add as much as you want depending on how sweet you like your lattes.. as mentioned i used Macadamia Nut syrup). Pour half of the espresso into each serving cup (4 oz/cup). Next pour the warm milk into your Rocket blender or standard blender and add a pinch of cinnamon (or however much you like). Blend for 30 seconds to 1 minute. Shake and pour the steamed milk on top of espresso in each serving cup (4 oz/cup). Be sure to add the remaining milk foam on top along with a pinch of cinnamon for flavor. Enjoy! :) Makes 2 servings.
What did I use?
1) Gevalia Espresso Roast:
http://www.gevalia.com/Espresso-Roast/C14,default,pd.html?start=4&cgid=introOffersGEV&prefn1=roast&prefv1=4&prefn2=productType&prefv2=decaf&prefn3=grind&prefv3=Ground&srule=product-name-ascending&navid=search
2) 1883 Gourmet Barista Macademia Nut Syrup:
http://www.1883.com/en/products/view/flavor/55
3) Bella Rocket Blender:
http://www1.macys.com/shop/product/bella-13330-rocket-blender-12-piece?ID=330413&CategoryID=7554&LinkType=PDPZ1
4) Hamilton Beach Digital Coffee Maker:
http://www.target.com/p/Hamilton-Beach-Digital-Coffeemaker-Red-Medium/-/A-12834123#?ref=tgt_adv_%5BXSVALUE%5D&AFID=%5BDESTINATION%5D_df&LNM=%7C12834123&CPNG=
Wednesday, November 30, 2011
Wednesday, September 14, 2011
Spicy Baked Mac N' Cheese
You will need;
1 box Whole Wheat Penne
1 container Ragu Double Cheddar sauce
Red Pepper Flakes
Italian Seasoned Breadcumbs
6 slices smoked turkey bacon
Instructions:
Boil Whole Wheat Penne and strain. Chop turkey bacon and fry till crispy. In a pot, stir Ragu Double Cheddar sauce and add it red pepper flakes. Bring to a boil. Pour on top of Whole Wheat Penne in a dish. Top with cooked turkey bacon bits and Italian seasoned breadcrumbs. Sprinkle with a little Monterry Jack and Cheddar shredded cheese. Bake for 25 mins uncovered and serve hot. Enjoy!
1 box Whole Wheat Penne
1 container Ragu Double Cheddar sauce
Red Pepper Flakes
Italian Seasoned Breadcumbs
6 slices smoked turkey bacon
Instructions:
Boil Whole Wheat Penne and strain. Chop turkey bacon and fry till crispy. In a pot, stir Ragu Double Cheddar sauce and add it red pepper flakes. Bring to a boil. Pour on top of Whole Wheat Penne in a dish. Top with cooked turkey bacon bits and Italian seasoned breadcrumbs. Sprinkle with a little Monterry Jack and Cheddar shredded cheese. Bake for 25 mins uncovered and serve hot. Enjoy!
Tuesday, January 18, 2011
Homemade Chicken Nuggets
Store-bought frozen chicken nuggets always seemed too artificial to me. They tasted nothing like chicken and contained way too many hazy ingredients for me to enjoy them well. So I decided to make my own.
You'll need:
Leftover Cooked Chicken
1 tbsp mayonnaise
1 egg
Pinch Salt
Pinch Pepper
Italian Seasoned Breadcrumbs
Mash up cooked chicken pieces in a food processor on low until completely mashed. Add in mayonnaise, a pinch of salt and pepper. Roll mashed chicken mixture onto a cutting board. Cut 2-3 inch squares along the entire mixture. Seperate the squares. In a seperate bowl, beat egg. With a brush, brush egg onto each chicken square and sprinkle with breadcrumbs. In a deep-frying pan, heat oil until it begins to pop. Deep-fry chicken nuggets until medium brown. Serve hot and enjoy!
Picture: http://lh4.ggpht.com/_FRFT1gKEq0Y/TTYxju3bIhI/AAAAAAAAHcQ/ENJBaqIjtpg/s720/DSC_0099.JPG
You'll need:
Leftover Cooked Chicken
1 tbsp mayonnaise
1 egg
Pinch Salt
Pinch Pepper
Italian Seasoned Breadcrumbs
Mash up cooked chicken pieces in a food processor on low until completely mashed. Add in mayonnaise, a pinch of salt and pepper. Roll mashed chicken mixture onto a cutting board. Cut 2-3 inch squares along the entire mixture. Seperate the squares. In a seperate bowl, beat egg. With a brush, brush egg onto each chicken square and sprinkle with breadcrumbs. In a deep-frying pan, heat oil until it begins to pop. Deep-fry chicken nuggets until medium brown. Serve hot and enjoy!
Picture: http://lh4.ggpht.com/_FRFT1gKEq0Y/TTYxju3bIhI/AAAAAAAAHcQ/ENJBaqIjtpg/s720/DSC_0099.JPG
Spicy Chili Mustard Chicken
We have another “invention recipe” is sizzling tonight. I made my very own Spicy Chili Mustard Chicken tonight and here’s how.
You’ll need:
Red Onion
Garlic Salt
Dried Oregano
2 Chicken Breasts
½ cup Spicy Brown Mustard
2 tbsp Apple Cider Vinegar
2 tbsp Chili Garlic sauce
Balsamic Vinaigrette
Slice 3-4 onion slices and place in a bowl. Cut each chicken breast in half and marinate in garlic salt, oregano, Chili Garlic sauce, mustard, and Balsamic Vinaigrette. Allow to marinate for atleast 30 minutes (you may also leave overnight for softer taste). Spray cooking spray in a skillet and cook onions on medium-low until they caramelize. Then place chicken breast pieces in skillet and cook for 20 minutes or until golden brown. I like to overcook my chicken just a little because I love the brown color that gives it that grilled look. Serve and enjoy!
Picture: http://lh5.ggpht.com/_FRFT1gKEq0Y/TTY0ihVMgaI/AAAAAAAAHds/Ico0eXoDciQ/DSC_0104.JPG
You’ll need:
Red Onion
Garlic Salt
Dried Oregano
2 Chicken Breasts
½ cup Spicy Brown Mustard
2 tbsp Apple Cider Vinegar
2 tbsp Chili Garlic sauce
Balsamic Vinaigrette
Slice 3-4 onion slices and place in a bowl. Cut each chicken breast in half and marinate in garlic salt, oregano, Chili Garlic sauce, mustard, and Balsamic Vinaigrette. Allow to marinate for atleast 30 minutes (you may also leave overnight for softer taste). Spray cooking spray in a skillet and cook onions on medium-low until they caramelize. Then place chicken breast pieces in skillet and cook for 20 minutes or until golden brown. I like to overcook my chicken just a little because I love the brown color that gives it that grilled look. Serve and enjoy!
Picture: http://lh5.ggpht.com/_FRFT1gKEq0Y/TTY0ihVMgaI/AAAAAAAAHds/Ico0eXoDciQ/DSC_0104.JPG
Wednesday, January 12, 2011
Peanut Butter Cookies with chocolate drizzle
Here’s a wonderful dessert goodness from Paula Deen’s kitchen. I tried it out at home and even drizzled these scrumptious peanut butter cookies with some melted chocolate frosting to give them a beautiful touch. I made a few minor alterations to her recipe.
You’ll need:
1 cup peanut butter, creamy or crunchy
1 1/3 cups sugar
1 egg
1 teaspoon vanilla extract
Betty Crocker’s chocolate frosting
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven and cool slightly. In a small bowl, take out 1 cup of Betty Crocker’s chocolate frosting. Melt for 20 seconds in microwave and drizzle over peanut butter cookies with a spoon. Allow this to sit for about 15-20 minutes before removing from pan. Let cookies cool and enjoy!
Paula Deen original recipe: http://www.foodnetwork.com/recipes/paula-deen/magical-peanut-butter-cookies-recipe/index.html
You’ll need:
1 cup peanut butter, creamy or crunchy
1 1/3 cups sugar
1 egg
1 teaspoon vanilla extract
Betty Crocker’s chocolate frosting
Preheat the oven to 350 degrees F. Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven and cool slightly. In a small bowl, take out 1 cup of Betty Crocker’s chocolate frosting. Melt for 20 seconds in microwave and drizzle over peanut butter cookies with a spoon. Allow this to sit for about 15-20 minutes before removing from pan. Let cookies cool and enjoy!
Paula Deen original recipe: http://www.foodnetwork.com/recipes/paula-deen/magical-peanut-butter-cookies-recipe/index.html
Chicken Parmesan
This was a delicious and easy dish to make. I love chicken breast, so you’ll see that I use that a lot in my recipes. It’s lean, easy to make, and easy to eat.
Ingredients:
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
1/2 cup shredded cheddar
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.Sprinkle shredded cheddar cheese on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread or salad.
Recipe from: http://southernfood.about.com/od/chickenbreastrecipes/r/bl80517l.htm
Picture
Ma'Assalama
Hena
Ingredients:
4 boneless chicken breasts, pounded to 1/2 inch thickness
1 egg
1/2 cup milk
seasoned bread crumbs
2 to 3 tablespoons olive oil
1/2 cup shredded cheddar
1 jar (16 oz) spaghetti sauce
Parmesan cheese
Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.Sprinkle shredded cheddar cheese on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread or salad.
Recipe from: http://southernfood.about.com/od/chickenbreastrecipes/r/bl80517l.htm
Picture
Ma'Assalama
Hena
Tuesday, January 11, 2011
Honey-Glazed Spicy Orange Chicken
This is a semi- “invention” recipe that just turned out amazing. It’s full of flavor and healthy too! I absolutely loved this chicken! I was originally going along with this recipe but then decided to deviate and add my own flavors :) (the recipe: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/healthy-spicy-honey-glazed-chicken/)
You’ll need:
1/8 cup honey
1/2 medium fresh orange
1.5 tsp Olive Oil
1/2 teaspoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon spicy steak seasoning
2 boneless skinless chicken breasts
1 tablespoon Balsamic Vinegar
Chop your breasts into 3 or 4 pieces, Place them into a dish and rub the olive oil all over them. Combine all of the dry spices in a bowl. Rub it all over the oiled chicken tenders, coating each piece. Combine the vinegar and honey for the glaze. Dip chicken pieces in glaze and bake for 20 minutes. After 20 minutes, grill chicken tenders in a pan with glaze mixture, orange zest, and freshly squeezed orange juice (from fresh orange). Cook covered for 10 minutes until golden brown and garnish with orange slices. Pour remaining sauce over chicken for spicy, tangy taste.
You’ll need:
1/8 cup honey
1/2 medium fresh orange
1.5 tsp Olive Oil
1/2 teaspoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon spicy steak seasoning
2 boneless skinless chicken breasts
1 tablespoon Balsamic Vinegar
Chop your breasts into 3 or 4 pieces, Place them into a dish and rub the olive oil all over them. Combine all of the dry spices in a bowl. Rub it all over the oiled chicken tenders, coating each piece. Combine the vinegar and honey for the glaze. Dip chicken pieces in glaze and bake for 20 minutes. After 20 minutes, grill chicken tenders in a pan with glaze mixture, orange zest, and freshly squeezed orange juice (from fresh orange). Cook covered for 10 minutes until golden brown and garnish with orange slices. Pour remaining sauce over chicken for spicy, tangy taste.
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