Iced Coffee

Because I absolutely love it, but I don't absolutely love driving out to McDonald's just to get one and I really don't absolutely love spending money on something I can make at home. At any time, any day, any hour.

You get the picture right?

So anyway, I love my coffee and I love a good Iced Coffee in the summer and I cringe when I hear my friends talking about going to Starbucks because, geez Louise, they're expensive and they're hard to order from. Don't laugh....but I am an idiot when it comes to ordering stuff from there, all I want is a simple coffee but I always end up feeling like I should have studied for a test.

I've been looking for a good iced coffee recipe and then yesterday one of my facebook friends posted one, so I immediately saved it.

I had a tooth extracted on Tuesday and I'm still dealing with tenderness and pain in the area so I've been careful with what I eat and drink, I guess this is my little reward for being such a good girl at the dentist and not socking her in the mouth when she tried to give me a crown and root canal before pulling the darn thing. That's another post and NOT one that belongs in the food blog.

Here, I'll just shut up and give you the recipe, you can thank me later for all the money you'll save you on these.

ICED COFFEE
Adapted from Foodie With Family

1. I put 3 tablespoons of Nesquick in a clean, empty 24 oz. jar with a tight fitting lid. I am actually using an empty ground coffee plastic jar. It works too.
2. Add 4 oz. super strong coffee. I just make 4 oz. of really strong coffee in a mug and then pour into the Nesquick. Now the recipe says you can chill it, but I don't have time or patience for that, I want to enjoy it now.

1. Put the lid on and make sure it's tightly closed, then shake vigorously until the coffee and chocolate are mixed.

1. Remove the lid, add 1 cup of ice cubes. (that's for the ones that don't want to chill it first, it's a shortcut), replace the lid and close tightly again, then shake it like a polaroid picture until the outside of the jar is very cold.
   

1. Remove the lid again (I know, I know, monotonous, but worth it), add milk to where the jar narrows. The original recipe says about 4 oz. Replace the lid again and shake it shake it shake it.
2. Remove lid (sigh) and drink straight from the jar. The recipe says you can also transfer to a chilled glass for your food snob friends, but I don't have any of those and since I'm not a snob myself, it's straight from the jar for me.

I'm so far from a snob, did you notice up close in the jar pictures that I didn't even completely removed the foil from the rim? How's that for a snob? LOL

I'll do that after I'm done drinking. Bottoms up my friends.

Mexican Chicken

These are best grilled but you know, I'm having tooth issues right now and though I love cooking even when sick, I really didn't want to sit outside in the heat, so I popped these in the my cast iron pan and went to town.

And boy am I glad I did, YUMMY!

Next time though, in the grill they go.

Mexican Chicken
credit: The Crepes of Wrath

3 chicken breasts or legs (the drumstick + thigh attached), fat trimmed
1/4 teaspoon hot sauce (I used 1/2 teaspoon and I didn’t think it was too spicy)
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 teaspoon dried oregano
1 teaspoon ground mustard
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1/4 cup olive oil
juice of 1 lime
3 cloves garlic, minced

1. Combine all of the ingredients, except the chicken, in a small bowl and whisk together. Place the chicken in a sealable container or bag, then pour the marinade over the chicken. Allow to sit in the fridge for at least 1 hour or up to 24 hours.

2. Preheat your oven to 400 degrees F and place the chicken on a wire rack over a baking sheet (preferably covered in tin foil to prevent the juices from burning to your baking sheet). Bake for 30-40 minutes, until cooked through and the juices of the chicken run clear. Cover with foil and allow to rest for 5 minutes before serving with some fresh summer veggies.

I threw it into my cast iron casserole and cooked it for about 35 minutes on medium low. Just remember to keep an eye on it and add some water once in a while to keep it from sticking.

Homemade Pop Tarts

I love Pop Tarts and so do my kids, but one thing that makes me cringe is when I thing about the ingredients listed in the back of the box. There's a bit of this and a bit of that and names I can't even pronounce, not to mention there are over 50 ingredients in the store bought ones. I mean....50 INGREDIENTS?!?!?!?!?!

What the heck is in there? A toaster? A kitchen-aid mixer?

Anyway, I'm always looking for recipes to make some of our favorite treats at home and I started seeing these pop up all over the net, I bookmarked a few to try and today was the day.

These are seriously delicious and my kids already told me "way better than the box ones, don't buy those anymore". I may have just given myself a lot more work, but you know, that's ok.

You have GOT to try these. BTW, this recipe only makes about 5 or 6 small pop tarts, so don't freak out when they don't look as big as the store bought ones.....you won't even mind when you taste the buttery pastry. *drool*

Homemade Pop-Tarts
credit: The Crepes of Wrath who adapted from Genesis of a Cook

For the crust:
1 1/2 cups all-purpose flour (plus more for rolling out the dough)
1/2 teaspoon salt
1/4 cup shortening, cubed
1/4 cup butter, cubed and at room temperature (I mean it – if it’s cold, it won’t cut into the flour the right way)
2-3 tablespoons cold water

Filling:
2-3 tablespoons of jam (any flavor is fine)

For the glaze:
1 cup powdered sugar
1-2 tablespoons of milk
sprinkles (any kind will do)

1. Preheat oven to 425 degrees F. Combine the flour and the salt in a large mixing bowl, then add in the cubed butter and shortening. Mix everything together with clean hands until the dough is crumbly.

Add in the water, 1 tablespoon at a time, until the mixture forms a ball. I used a bit less than 2 tablespoons. If your dough gets too wet, add in a bit more flour to compensate.

2. Separate the dough into two balls. Roll it out on a lightly floured surface into a square, to about 1/8 inch thickness (mine was a bit thinner than that). Cut out long strips about 3 inches wide and 5 inches long. You might have to collect up scraps of unused dough and roll it out again to use up all of the dough.

3. Take one pie crust rectangle and place 1 teaspoon of jam on top (do NOT use more than this, seriously).

Fold the top part of the dough over on to the bottom part (see the above photos). Use a form to crimp the corners of the dough shut. Repeat with the rest of dough. Place the Pop-Tarts on a lined and greased baking sheet (I covered my baking sheet in tinfoil and sprayed it with non-stick spray) and bake for 8-10 minutes, until golden and set.

4. Remove the Pop-Tarts from the oven and place the entire baking sheet on a cooling rack; don’t try to remove them from the baking sheet until they’re completely cooled. When they’re cool, place the powdered sugar in a medium sized bowl. Whisk in about 1/2 tablespoon of milk at a time, until the icing is a thick consistency, like syrup. Use a spoon to pour the icing over the Pop-Tarts (you can also use a knife or a spatula). Sprinkle the sprinkles over the wet frosting and allow to set (I put mine in the fridge for about an hour to speed this process up.

Enjoy! Makes 5-6 Pop-Tarts. Stores well in an air-tight container in the fridge for a week.

Cast Iron Beer Chicken

Well it seems like it's been forever since I've posted. I do apologize, but things have been absolutely hectic around here with the end of school for the kids and me with an abscessed tooth having to be extracted etc.

It's just been nuts, and though I have still continued to cook, I didn't make anything worth sharing, other than this chicken dish.

I recently was sent a Rachael Ray Cast Iron Enamel Casserole to review.

I can tell you that I fell in love at first sight and have been in love ever since, I have used NOTHING else to cook in. If you're interested in my review of the product, you can check out my main blog here.

I pretty much used the same recipe that I have already posted on here, just that I adapted it to my cast iron pan and I did omit the whipping cream.....not only did it cook in half the time but the chicken was literally falling off the bone. SO SO GOOD.

Chicken with Beer

olive oil
1 chicken, cut up
1 medium onion, thinly sliced
salt and pepper
garlic powder
1 bottle of beer
2 cups of water
1/2 bottle of heavy whipping cream (8 oz)


In a large skillet, add a little bit of olive oil and the chicken. Cook for a few minutes until the chicken is browned on both sides.

Add the onions and the seasonings, the beer and the water.

Simmer for 20 to 30 minutes until chicken is cooked through. Keep checking to make sure it doesn't dry out, add more water if needed.

When the chicken is done, add the whipping cream and cook for a minute or two until thickened. Serve with mashed potatoes, rice or fries.

Crunchy Onion Barbecue Chicken

I love Taste of Home, I have tons of their magazines and cookbooks and I can always find something easy and delicious.

This is one I found a few months ago and set aside to try, but then I forgot about it cause I'm a ditz like that. Anyway, I found it a few days ago and decided to give it a try so I could use up some chicken breasts I had.

SO good, the kids loved them.

CRUNCHY ONION BARBECUE CHICKEN
Credit: Taste of Home

Ingredients

* 1/2 cup barbecue sauce
* 1-1/3 cups french-fried onions, crushed
* 1/4 cup grated Parmesan cheese
* 1/2 teaspoon pepper
* 4 boneless skinless chicken breast halves (I cut mine into strips)

Directions

* Place barbecue sauce in a shallow bowl. In another shallow bowl, combine the onions, cheese and pepper. Dip both sides of chicken in barbecue sauce, then one side in onion mixture.

* Place chicken, crumb side up, on a baking sheet coated with cooking spray. Bake at 400° for 22-27 minutes or until a meat thermometer reads 170°.

I served mine with creamed spinach and garlic mashed potatoes. Yum!