ESPRESSO MOCHA FRAPPUCCINO
(Starbucks homemade Frappé)
– 1½ cups crushed iced
– 2 oz. shot of espresso cooled
– ¾ cup milk
– 1 tbsp sugar
– 1½ tbsp Chocolate Syrup
*optional whipped cream and topped with MORE CHOCOLATE SYRUP 🙂
*Blend all the ingredients (except the whipped cream) 30-45 seconds.
(I prefer to drink it with a straw.)
Ingredients
Dry:
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
Wet:
1 stick of butter
3/4 cup brown sugar
2 eggs, beaten
4 to 5 mashed overripe bananas
1/2 tsp vanilla extract (optional)
1/2 cup crushed walnuts or pecans (optional)
1/2 cup dark chocolate chips (optional)
Directions:
Orzo and Spinach Pasta
For my meat lovers out there, like my husband, I served the pasta with some garlic cubed chicken. This dish is great for the summer time heat.
Growing up on a farm, I had my share of fried food. I know it’s not healthy for you, but it sure does taste yummy (it’s all about moderation). In honor of my southern roots, here’s “What’s for Supper“, fried fish, corn on the cob, coleslaw, fried okra and cheese grits…and it’s Mmmm…Good!
Bacon, Lettuce, Tomato
a.k.a. “BLT”
I love bacon, but I limit my intake to once or maybe twice a month.
For all my health conscience friends, use turkey bacon and still enjoy a delicious quick dinner.
Don’t go through the drive-through again. Make a nice family dinner tonight, it doesn’t have to be fancy….just make it with love and bring your family around the table.
Picadillo1) Heat the olive oil in a large skillet over medium heat. Saute the onion, green pepper and garlic until the onion is translucent.
2) Ground the beef and ham together (food processor).
3) In a separate pan place meat mixture and add cumin, salt, oregano and garlic powder, brown lightly (then drain).
4) Add the cooked meat to the sautéed mixture and simmer for five minutes on low.
5) Add the rest of the ingredients and continue cooking until meat is tender and completely cooked through. About 20 to 25 minutes.
6) Fry potatoes until golden brown.
7) Serve over white rice and top with potatoes.
Serving Size: 4 to 6
*The secret to Cuban food…come close…(whisper) DON’T RUSH IT! Cuban food needs time to marinate or saute or simmer….whatever you want to call it…just take your time, then enjoy!
Ingredients:
1 lb dry ziti pasta (Penne pasta also works well)
1 onion, chopped
1 lb lean ground beef
1/2 lb Italian sausage (I use Publix Greenwise Italian Sausage)
2 (26 oz) jars spaghetti sauce (this night I used Mezzetta Napa Valley Bistro pasta sauce)
6 slices provolone cheese (Sargento is my favorite)
1 1/2 cups sour cream
3 tbsp fresh basil (5 or 6 leaves chopped up)
8 oz mozzarella cheese, shredded (Sargento brand)
2 tablespoons grated Parmesan cheese
Directions:
1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 6 to 7 minutes; drain.
2. In a large bowl mix together beef and sausage. Season with salt, pepper, and garlic powder.
3. In a large skillet, brown onion and meat, over medium heat. Add spaghetti sauce, and simmer 15 minutes.
4. Mix the sour cream, Parmesan cheese, and basil together in a small bowl.
5. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish (optional on the butter). Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream mixture, 1/2 sauce mixture, remaining ziti, remaining sauce mixture, then sprinkle the mozzarella cheese on top.
6. Cover and bake for 30 minutes in the preheated oven, or until cheeses are melted.
*Top with fresh basil before serving it to your family, friends, or guest.
Rasta Pasta (inspired by Rainforest Cafe’s Rasta Pasta)
Ingredients:
Instructions
1. Cut chicken into bite sizes. Season with salt, pepper and garlic powder.
2. Heat two tablespoon of olive oil in a 10″ saute pan, cook chicken until light golden, then set aside.
3. Cook pasta according to package directions. Drain well and set aside.
4. Cook the Creamy Pesto Sauce according to the package.
5. In saute pan, saute garlic in olive oil. Add spinach, broccoli, red pepper and chicken; toss to combine. Stir in Alfredo sauce and pesto; simmer an additional 5 minutes.
6. Pour Alfredo sauce mixture over bow ties and gentle stir.
Sprinkle with Italian seasoning and Parmesan or my favorite, Red Pepper Flakes!
*Feel free to add and adjust measurements to your likely 🙂
Serves about 4 (depending on your portion size) 😉
One of my least favorite questions asked from my family is, “what’s for dinner?” That is, if I haven’t planned anything for dinner that evening. In the past, I have organized monthly meal calendars, but now I prefer using weekly meal planners based off my local grocery sale ads. Having a plan for dinner every night is half the battle, if you can conquer that, the rest is a breeze.
For the next week or so, I’m dedicating my Wednesday blogs to dinner ideas.
Mulit-Grain Chicken Quesadillas
Ingredients:
1 package of Multi-Grain Tortillas
1 lb Sliced/bite size Chicken
1 Green Peppers
1 Onions
Shredded Mexican Cheese
Your Choice of Taco Seasoning (I use what’s on sale.)
Directions
1. In a large skillet, cook your sliced chicken.
2. Once the chicken is half way cooked, add taco seasoning, water (however much the seasoning packet requires), green pepper, and onion.
3. Pre-heat another skillet, place tortilla down, add 1/4 cup of the chicken mixture, then sprinkle some shredded cheese evenly around. Cook uncovered over medium heat 4 to 6 minutes, carefully turning after 2 minutes, until golden brown. Repeat with remaining tortillas, chicken mixture and cheese.
*Serve with shredded lettuce, tomatoes, onions, sour cream, guacamole, and salsa.
Bless the food before us,
the family beside us,
and the love between us.
~Amen
From The Committed Heart 