Monday, February 18, 2013

How to Make a Latte/Cappacino

Actually, I am just going to address the milk and froth part. I have an Aeroccino Plus that I LOVE. For this kind of coffee experience I make my coffee with a French press.

I use nonfat milk and it is only necessary to fill the milk up to the lowest line. Anything else overflows. I would not get the newer one, as I have read poor reports for the Aerocino 3. After you froth your milk, use a spoon to hold back the froth, and pour the heated milk into your coffee cup that has your coffee already poured in it. If you use a syrup have that already poured in your cup as well (before adding the milk). Then spoon the froth on top.
You might look this item up to buy it and decide not to go the expense. FEAR NOT!!
I got this little gadget at Sur La Table for $15:

It is a hand held device and runs with batteries. Heat your milk and then froth it with this little gem!

Sunday, February 17, 2013

Pumpkin Spice Syrup for Your Latte

Yes, Starbucks will sell you some of their syrups. Not the Pumpkin Spice. If you don't use your earned stars in one year you lose them. They kept forgetting to credit my account with a star every time I bought a latte. I have so moved on! :-)

1/2 cup of pumpkin pie filling, 1 cup of sugar, 3/4 cup of water, cinnamon and nutmeg spices. Bring to a boil. Simmer for about 10 minutes. (stir often) Let it cool and store it in your refidgerator. 1-2 TBS in your latte. (Don't use your nice Nespresso coffee for this, use ground beans from Whole Foods or some type. Please do not use Costco beans ever - terrible.) Use within 3 weeks. Try not to eat it straight out of the pan. It's that good.

Sunday, November 11, 2012

Cheesy Eggs

Heat oven to 350 degrees. Cook 1/2 an onion and some chopped jalapeños in olive oil. In large bowl mix 12 eggs, a package of shredded Monterey Jack, 2/3rds of a container of cottage cheese, and a  can of green chillis. Add 1/2 cup to 2/3rds a cup of Buttermilk Baking Mix (You have some from the last egg dish.), maybe some salt, ground pepper. Add the cooked onions and jalapeños.
Pour in a large greased baking dish. Bake about 30 minutes or until a knife comes out clean from the center. Best eaten right away. You can nuke it the next day, but I think it is so much better fresh!

Sunday, October 28, 2012

Baked Ziti

Make a red sauce; if you look at my past posts you will find a recipe. Line the bottom of a baking dish with ricotta cheese. My dish was maybe 10x6. Don't know as I didn't measure it. Add ziti noodles that have only been cooked to al dente. On top of that put sausage. I bought a link of sweet Italian at Whole Foods and squeezed it out of the casing. I put little bits of it across the top. Top that with provolone cheese. Add some of your sauce. Bake at 350 until your noodles are done (crisp on top as well). Let it stand for a bit when you are done to let it firm up. Serve with more sauce on top.

Friday, October 26, 2012

Breakfast in October

Cook bacon in an iron skillet until it is crisp. I used almost a whole pound. Why not? Set aside when done and sauté onion and green pepper .... yes, in the bacon grease. When your veggies are translucent spoon them out and put them in a baking dish - about 9x9 inches. Crumble the bacon on top. Layer with shredded cheddar cheese. In a bowl mix together 1/2 cup of buttermilk baking mix (although next time I am trying 3/4 of a cup) and 6 eggs. Pour over your ingredients that are in your baking dish.
Bake @ 400 for about 30 minutes, or until your fork comes out clean from the center. I cooked it the night before and had a bit for dinner. It was actually better the next morning as it seemed to firm up.

Tuesday, October 23, 2012

Going to a Bring a Dish

Are you going to a bring a dish, but you are afraid to take a serving spoon because it will get lost? Label it by sticking one of your return mailing stickers on it. Cover it for extra protection with clear tape. 

Friday, August 10, 2012

Bacon Chicken

Everything is better with bacon, right?
Cook 4 strips of bacon until crisp. Again, use an iron skillet. Take the bacon out and set it aside. You really only need 2 or 3 pieces of the bacon, but I figured you'd want to munch on at least one. Dredge chicken pieces in flour, salt and pepper. I use cut breast pieces; no skin. When you have browned the chicken pieces, set them aside with your bacon. 
Back to the pan: sauté shallots, garlic and mushrooms. Add thyme when the veggies are done. Add cooking wine and beef stock to the pan. Return chicken to the pan and crumble the bacon in. (providing you haven't actually eaten it all)
Cook until the chicken is done. You may also want to thicken this broth before you serve it.