Copycat Starbucks Iced Brown Sugar Oatmilk Espresso Latte (Iced Or Blended)

A Simple & Delicious Starbucks
Latte to make at home ~ 
serve iced or blended. 

Ingredients:

1/8 cup hot brewed coffee

1 teaspoon espresso or instant coffee powder

2 rounded tablespoons of light brown sugar

a pinch - 1/8 teaspoon ground cinnamon (optional)

1/8 teaspoon pure vanilla extract

1 1/2 - 2 cups cubed ice for a latte, crushed ice for a blended drink

1 cup cold oatmilk (keep in refrigerator intil ready to pour)

Method:

Add the coffee powder, brown sugar, cinnamon and vanilla to the hot coffee. Stir well to blend. Cool slightly by placing in the freezer for a few minutes. 

For a latte, fill a tall glass, or cup, at least half way or more with ice cubes. Pour the coffee mixture over the ice cubes and stir. Pour the oatmilk over the top. Add a straw and give the latte one quick stir.

For a Blended drink, add crushed ice to a blender container. Pour the coffee mixture and oatmilk over the ice and blend until well mixed. Pour into a tall glass, add a straw and serve.

Sip & enjoy! Makes one Latte or blended drink.

Thai Style Fried Rice (With Pork Or Chicken) 🥡🥢

This flavorful rice is delicious & satisfying!

Ingredients:

wok or large frying pan

1 teaspoon crushed red pepper

4 1/2 tablespoons fish sauce

2 1/2 tablespoons avocado oil (or cooking oil of choice)

2 cups cubed cooked pork or chicken**

3 eggs beaten

1 1/2 cups peeled diced carrots

4 cloves garlic minced (6 teaspoons)

1/3 cup green onions, thw white and light greenparts cut into 1 inch pieces (about 8 onions)

1 1/2 teaspoons fresh ginger root, minced

1/4 cup fresh chopped cilantro leaves, stems removed

6 cups cooked white rice

2 tablespoons oyster sauce

Optional Garnishes:

chopped cilantro with stems removed

chopped peanuts

lime wedges

sirracha sauce

Method:

Combine the red peppers and fish sauce in a small bowl. Set aside.

Add one tablespoon of the oil to a wok or frying pan. Turn heat to medium high (350* to 375*) and the pork or chicken and fry, stirring for 2 minutes. Transfer the cooked meat to a bowl and cover to keep warm.

Add 1/2 teaspoon of the oil to the pan. Add the beaten eggs to the pan and quickly scramble with a silicone spatula. Add the cooked eggs to the bowl with the meat and cover.

Add one tablespoon of oil to the pan. Add the carrots, Cook and stir for 3 minutes. Add the garlic, green onions, ginger and cilantro. Cook and stir for 1 minute. Add the rice, fish sauce mixture and oyster sauce. Cook and stir until all of rice is mixed in and well coated. Mix in the meat and eggs.

Spoon into serving bowls. If desired, garnish with chopped cilantro and chopped peanuts. Serve with a lime wedge and sirracha sauce (for those who prefer extra heat/spiciness). Makes about 6 main dish servings. (about 9 cups of fried rice)

**Whenever you have a little bit of leftover pork, chicken or beef, chop and place in the freezer. when you have set aside 2 cups of meat you are ready to make this stir fry dinner. It can be made with one meat or a mixture of meats. Leftover bits of meat are a nice addition to ramen, too.

Notes:

Most of the time spent in preparing Asian dishes is spent in the chopping and prep work ~ the actual cooking time is about 10 minutes.

My husband and I both enjoyed this meal. It also would be nice to serve as a side dish with potstickers or other Asian dishes.

 

Italian Chicken & Duplings Soup ~ A DELICIOUS Comfort Food❣

The flavors and textures in this soup
are wonderfully delicious and comforting.

 Ingredients:

2 tablespoons olive oil

1 large yellow onion, chopped (about 2 1/2 cups)

1 cup peeled and chopped carrots (about 2 large carrots)

2 stalks celery, chopped (about 1/3 cup)

1 yellow bell pepper, chopped (about 1 1/3 cups)

4 cloves garlic, minced (4 to 5 teaspoons jarred minced garlic)

1/4 cup flour

6 cups chicken broth

5 1/2 cups cooked shredded chicken (about 1 1/4 pounds)

1 1/2 teaspoons Italian seasoning*

1 teaspoon sea salt

1 teaspoon ground black pepper

24 ounces refrigerated Italian gnocchi dumplings***

5 ounces baby spinach, stems removed and coarsely chopped or torn (about 6 cups)

1 cup half & half

grated parmesan, romano or asiago cheese, optional garnish

Method:

Heat the olive oil in a dutch oven over medium heat. Add the onion, carrots and celery to the pot. Cook, stirring occasionally, until softened. (about 10 minutes) Add the garlic and continue to cook for another 2 minutes or until the garlic becomes fragrant.

Add the flour and stir, for one minute, to combine and coat all of the vegetables. While stirring to mix, gradually add the chicken broth. Bring the mixture to a boil. (about 10 minutes) Add the chicken and spices. Return to a simmer again. Reduce the heat to medium low and simmer for 5 minutes.**

Stir in the gnocchi. Cover the pot and cook for another 5 minutes. Stir in the spinach and half & half. Cook and stir for another 5 minutes. 

Ladle into serving bowls. If desired, garnish with grated cheese and serve with toasted cibaata or bread of choice. Makes 6 to 7 servings.

*I make my own Italian herb blend and keep it on hand in an airtight container. Here is the link to that simple recipe: 

Homemade Italian Blend Seasoning ~ Gluten & Chemical Free https://carriekitchencreations.blogspot.com/2019/09/homemade-italian-blend-seasoning-gluten.html

**If you would like the soup to simmer longer, lower the heat to low/simmer and cook, covered, for an hour or longer. Increase the heat to medium and continue to follow the next steps in the recipe.

***I used this brand of gnocchi that can be found in the refrigerated section at the supermarket. (Two 12 ounce bags)

Note: One of my favorite meals is southern chicken and dumplings. The first time that I tried that dish was after the birth of my third son, when one of the ladies from church delivered a meal to our home. I immediately fell in love with this delicious comfort food. This Italian version warms both my heart and stomach. ❤❤❤

Simple Chicken (Or Turkey) Dinner Soup ~ Makes Lots!

This soup gets it's name because it is a
delicious combination of leftover chicken
(or turkey), potatoes, corn, vegitables and herbs.

Ingredients:

3 tablespoons bacon grease or olive oil

1 cup chopped yellow onion

1 cup diced celery

1/4 cup minced garlic

2 pounds yellow potatoes (skin on), cut into 1 inch cubes (about 6 cups)

1/4 cup flour

3 quarts chicken broth (12 cup)

1 pound cooked chicken (or turkey) cubed or shredded (about 6 cups)

2 cups frozen corn

1/2 cup diced cooked bacon

2 tablespoons rubbed sage

1 tablespoon black pepper

1 teaspoon regular or smoked paprika

1 1/2 teaspoons dried thyme leaves

1 tablespoon salt

1 quart half & half (4 cups)

1/4 cup chopped fresh parsley (or, 1 teaspoon dried parlsey)

Optional Garnishes:

additional chopped parsley

additional chopped bacon

grated cheese

crispy onions

Method:

Add the bacon grease (or oil) to a large (6 quart) stock pot and heat over medium high heat. Add the onions, celery and garlic. Stir and saute until the onions become translucent. (About 5 minutes) Stir in the potatoes. Add the flour and stir to coat all of the vegetables. 

Slowly stir in the chicken broth. Comtinue stirring, allowing the soup to come to a boil. Reduce to a simmer. Stir in the chicken (or turkey), corn, bacon, spices and half & half. Simmer until the soup is thick and creamy and the potatoes are tender.

Stir in the parsley before serving. Makes 12 servings. (About 24 cups) If desired, top each serving with one or more of the optional garnishes. (The first night, I garnished the bowls of soup with grated cheddar cheese, crumbled bacon and fresh parsley. The next night, I topped the soup with grated cheddar cheese and crispy onions.) Enjoy!

Notes:

I don't cook bacon often, but when I do, I saved the drippings in a jar in the refrigerator to use later. I also save chopped cooked bacon in a container in the freezer to use on salads and in other dishes.

Use half of the ingredients to make fewer servings and a smaller pot of soup.

You can bake chicken breasts before making this soup, or every time you have roast chicken for dinner, save leftover meat in a large ziploc bag in the freezer. When you have enough leftover chicken, make soup. This soup also is a great way to use leftover turkey.

Thanksgiving Pumpkin Pie Fudge

 

 

This autumn holiday treat tastes just
like pumpkin pie and is simple to make.

Ingredients:

cooking oil spray (I use avocado oil)

3/4 cup butter

3 cups sugar

1 (5 ounce) can  evaporated milk (2/3 cup)

1 cup canned pumpkin

2 tablespoons light corn syrup

1 teaspoon ground cinnamon*

1/2 teaspoon ground ginger*

1/2 teaspoon ground nutmeg*

1/4 teaspoon ground cloves*

1/4 teaspoon ground allspice*

1/4 teaspoon salt

1 1/3 (9 ounce) cups white chocolate chips

7 ounce marshmallow fluff

1 teaspoon pure vanilla extract

candy thermometer

Method:

Line a 9x9 inch pan with aluminum foil with extra hanging over all ofthe sides to make the fudge easier to lift all out of the pan. Lightly spray the foil with cooking oil spray. 

Place the butter in a large saucepan and melt over medium heat. Stir in the sugar, milk, pumpkin and spices. Increase the heat to medium high heat and cook, stirring constantly, until the mixture comes to a boil. 

Continue cooking, frequently stirring, for 10 to 20 minutes or until a candy thermometer reaches 235* (soft ball stage). Remove the pan from the heat. Stir in the white chocolate, marshmallow and vanilla until all are completely mixed in. Pour the mixture into the prepared pan. Allow to cool uncovered, at room temperature, for two hours. Refrigerate for 1 hour and then lift the fudge from the pan. 

Use a sharp knife to cut into small rectangles or squares. (If you are not cutting after one hour, cover with plastic wrap until you are ready to cut the fudge.) Makes about 77 pieces. I wrap each piece in a square of plastic wrap and place them in an airtight container in the refriderator. You do not need to wrap the pieces of fudge, but they do need to be kept in an airtight container, in the refrigerator, until you are ready to serve or gift to someone.

*2 1/2 teaspoons of "pumpkin pie spice" may be sustituted for the individual spices.

Notes: I wrap each piece of my Christmas candies and fudge in a small square of plastic wrap to keep them fresh longer and so that the edges do not dry out. Wrapped candies are a nice addition to gifts of Christmas cookies and to serve to family and guests. This Christmas, I am filling small tins with a variety of homemade candies to give to service providers, family and friends. Here are the recipes for the candies that will be in each tin:

Thanksgiving Pumpkin Pie Fudge 

Super Easy Holiday Nougat Candy 🍬

https://carriekitchencreations.blogspot.com/2022/03/super-easy-holiday-nougat-candy.html

Uncle Jim's Easy Chocolate Fudge

https://carriekitchencreations.blogspot.com/2015/12/uncle-jims-easy-chocolate-fudge.html

Super Easy Microwave Caramels

https://carriekitchencreations.blogspot.com/2016/02/super-easy-microwave-caramels.html

Easy Dump & Go Slow Cooker (or Instant Pot) Chili

This wonderful, flavorful chili is satisfying,
delicious and so simple to make.

Ingredients:

2 pounds ground meat (beef, pork, turkey or chicken or a combination of meats) **

2 1/2 cups southwest pot roast liquid (or any reserved liquid from a pot roast, beef, chicken or vegetable broth.) ***

2 (28 ounce) cans crushed tomatoes

2 (15 - 16 ounce) cans kidney beans

1 (15 - 16 ounce) can pinto beans

1 tablespoon dried cilantro

1/2 onion chopped

1 teaspoon garlic powder

1 tablespoon chipotle chili powder

2 teaspoon chili powder

1 teaspoon salt

grated cheese of choice, optional garnish (I used Monterey Jack cheese, but any cheese is okay.)

tortilla chips, optional

Method:

Brown the meat. Drain fat and set aside.

Add all of the ingredients to a slow cooker and cook on low for 8 to 10 hours on low setting or 4 to 6 hours on high. (Cook for 30 minutes on pressure setting in an instant pot.) Ladle into serving bowls and if desired, garnish with finely grated cheese and serve with tortilla chips. Makes 8 hearty servings.

**I used half ground beef and half ground pork. You can also set aside scraps of cooked leftover beef and pork, in the freezer, until you have 2 pounds of meat.

***I used 2 1/2 cups of reserved liquid from my southwest pot roast, but you can use the leftover liquid from any pot roast, gravy and/ or broth. If you use an alternate liquid, add 1 chooped red or orange bell pepper, 1/2 of an onion and 1 teaspoon garlic powder.

Notes: This flavorful chili makes use of leftover ingredients. It is satisfying and warming and spicy, but not burning. 

Easy Slow Cooker Southwest Style Pot Roast (Dump & Go)

Delicious & Flavorful ~ A tender roast and
potatoes with a southwest inspired sauce.

Ingredients: 

avocado or olive oil

1 (4 - 5 pound) chuck roast*

1 large onion, chopped

2 red, yellow or orange bell peppers, chopped

1 1/2 - 2 pounds gold, red or white potatoes, quartered

4 cloves garlic, minced or pressed

1 (8 ounce) can tomato sauce

1 cup barbecue sauce

1 cup water

1 teaspoon salt**

2 teaspoons black pepper**

1/2 teaspoon ground thyme**

1/2 teaspoon crushed red pepper**

1/2 teaspoon celery seed**

1 teaspoon smoked paprika**

1 teaspoon dried parsley**

Method:

Lightly grease the bottom and sides of the slow cooker with oil.

Place the roast in the bottom of the pot. Add the onion, bell peppers, potatoes and garlic to the pot. Top the roast and vegetables with the tomato and barbecue sauces. Add the water to the empty can of tomato sauce and then pour into the empty measuring cup that held the barbecue sauce. Next, pour the water into the pot. (This will mix the last bits of sauce with the water.)

Sprinkle the spices over all and stir to mix into the sauces. Cover and cook on low for 8 to 10 hours or until the meat and potatoes are fully cooked and tender. (The roast may also be cooked for 4 t0 6 on high heat.)

Use a slotted spoon to transfer the vegetables to a serving bowl.

Remove the roast and place on a platter. Carve into 6 to 8 portions.

Plate portions of the roast and vegetables onto dinner plates and top with a ladle of the sauce. (Save any leftover sauce to use later.)*** Makes 6 to 8 servings.

*If you have a smaller roast, use half the amount of the other ingredients.

**I used a mortar & pestle to blend all of the spices together before I added them to the slow cooker. If you do not have a mortar & pestle, it is fine to just sprinkle them over the sauces.

***Saved sauce can be used as a rich and flavorful base for homemade chilli, enchiladas, burritos or huevos rancheros. Makes about 2 1/2 cups of extra sauce.

Notes:

If desired, baby carrots or chunks of carrots can also be added to the pot.

This pot roast is so simple to make because all of the ingredients are added to the pot and do not require any additional attention before serving. The southwestern flavors are a nice variation for this traditional meal.