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Porter House Russian Tea
I love myself some tea. Tea in the morning. Tea in the noontime. Tea at night. So today my friends I thought that I would share a recipe with you that takes me back to my childhood. As I type I can vividly see momma in the kitchen whipping up a pot of this tea on a cold winter’s morning. Little did I know back then it was so easy to make. But that didn’t matter to me. All I knew was Meca like and that it was my absolute FAVORITE. So get that kettle a brewing; It’s time for high-tea.
Ingredients
- 1 cup Tang or powdered orange-flavored drink mix
- 1/2 cup powdered lemonade (such as Country Time)
- 1/4 cup unsweetened instant tea
- 1/4 cup sugar
- 1/4 heaping teaspoon ground cloves
- 1/2 heaping teaspoon ground cinnamon
Instructions
- Mix ingredients together and keep in tightly covered jar. Use approximately two heaping teaspoons for one 10 oz. cup of tea.
*CHEF’S NOTE – If the final product doesn’t taste sweet enough for you, simply add up to another 1/4 cup of sugar to the mix.
Frozen Nutella Hot Chocolate
Who loves a big cup of cocoa on a cold winter’s day? I sure do. But then there are those times when only a frothy, cold, chocolaty beverage will do. And that is exactly what this recipe is; Pure Nuetella Bliss and the best part of all it is SUPER easy to make & very affordable too. So say buh-bye to those overpriced ones at the coffee house and become your very own barista today!
Ingredients
- 4 oz milk chocolate chips
- ½ cup Nutella spread
- 1 (1.25 oz) packet hot chocolate mix
- 1½ cup coconut milk, divided (can use other kinds of milk)
- 3-4 cups ice (may need more or less)
- whip cream (garnish)
- sugar (optional)
Instructions
- In a double boiler add milk chocolate chips and stir occasionally until melted.
- Stir in Nutella until combined.
- Stir in hot chocolate mix
- Stir in ½ cup coconut milk until incorporated.
- Remove from heat and let chocolate cool to room temperature.
- In a blender, add the remaining 1 cup coconut milk, chocolate mixture, and ice.
- Blend until ice is completely crushed.
- Pour into glasses.
- Garnish with whip cream and mini chocolate chips.
- Add a straw, serve & enjoy!
Porter House Frito Chili Pie
Ingredients
- 1 pound lean ground turkey
- 1 package McCormick Mild Chili Seasoning Mix
- 1 (26 – 28 ounce) can of Rotel diced tomatoes, undrained
- 1 (26 – 28 ounce) can of tomato sauce
- 1 (8 ounce) can seasoned black beans, drained
- 1 (8 ounce) can mild chili beans, undrained
- Salt, Pepper, Garlic Powder & Onion Powder
- Toppings (Fritos, shredded cheese, chopped onions and sour cream)
Instructions
1. Season ground meat with salt, pepper, onion powder and garlic powder. Brown meat in large pot on medium-high heat. Drain fat. Return drained meat back to pot and add chili seasoning. Stir to coat meat evenly.
2. Stir in diced tomatoes, tomato sauce and beans. Bring to boil. Reduce heat to low; cover and simmer for 15 – 20 minutes, stirring occasionally. Serve with assorted toppings.
Chicken Tortilla Soup
Ingredients
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- Three 14-ounce cans chicken broth
- 4 cups half-and-half
- One 10.75-ounce can cream of chicken soup
- 1 cup prepared salsa, mild or spicy
- 4 boneless, skinless chicken breasts, boiled, drained and shredded
- One 15-ounce can black beans, drained
- One 15-ounce can kidney beans, drained
- One 15-ounce can whole kernel corn, drained
- 2 teaspoon ground cumin
- One 1.27-ounce packet fajita seasoning
- One 16-ounce bag tortilla chips
- 8 ounces Monterey Jack, grated
- 8 ounces sharp Cheddar, grated
- 1/2 cup sour cream
Directions
1. Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
2. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
3. Serve & Enjoy!
Recipe Adapted From: Trisha Yearwood Southern Kitchen
7 Detox Smoothies
Smoothies are a great way to boost your fruits and veggies daily intake. It makes a delicious quick breakfast, a nice refreshing snack, a wonderful healthy dessert or a super post-training drink. Not only the flavor combinations are infinite, you can prepare different recipes to benefit from specific health components from its ingredients. One other great thing about smoothies is that to the opposite of simple juices, it keeps all the natural fiber, which help cleansing the digestive tract. The powerful detox foods that go into it help your liver to detox naturally, and they can help you stay healthy and look great.
Flat Tummy
Rich in digestion supporting ingredients, this smoothie will help prevent bloating and digestive stress that can sabotage your tummy flattening efforts.
- 3/4 c. papaya
- 3/4c. sliced peaches
- 1/2 pear, sliced
- 1 tsp fresh ginger
- 2 mint leaves
- Water to thin
Skin Saver
Antioxidants in berries are known to help to fight wrinkles and other skin ageing signs. Berries are also a great way to control blood sugar that can sabotage your complexion. This smoothie also contains Omega 3, to fight inflammation, as well as vitamins E and C, both renown to help the skin.
- 3/4 c blueberries
- 3/4 c pitted cherries
- 5 strawberries
- 1/4 avocado, peeled and pitted
- 2 tsp wheat germ (optional)
- 2 tsp ground flaxseed
- Water, to thin
Peanut Butter Energy Booster
This protein-rich and minerals-filled smoothie will give you long-lasting energy. Cinnamon will help to control your blood sugar so your energy level won’t crash too quickly.
- 1 big banana
- 1 scoop of natural hemp protein powder
- 2 tsp of natural peanut butter
- 1 handful of fresh baby spinach
- 1/2 tsp of cinnamon
- Water, to thin
Bone Lover
This vitamin-rich green smoothie contains calcium, magnesium and other bone building minerals to keep your bone strong and healthy.
- 2 bananas
- 1 handful of Swiss chard leaves, stems removed
- 1 handful of kale leaves
- 1 tsp of green Matcha powder
- 1/2 cup of homemade almond milk
Immune System Booster
Rich in vitamin A, C and zinc, this smoothie can increase the production of white blood cells and antibodies to get your body ready to resist this season’s infections.
- 1/2 c. mango cubes
- 1/2 c. cantaloupe cubes
- 1/2 c. fresh pineapple cubes
- 1/4 c. chopped pumpkin seeds
- Water, to thin
Natural Skin Tanner
Studies have proven that a beta-carotene rich diet can make your complexion glow, and that particular skin tone is usually considered healthier than a regular skin tan. This smoothie can help you get that healthy glow without risking your skin lying under the sun.
- 1/2 cup of cantaloupe cubes
- 1/2 cup of papaya
- Juice of 1 orange
- 1/2 cup of carrot juice (or water)
- 1 small knob of fresh ginger
Antioxidant Power
Feel the power of this detox foods-rich smoothie. Very rich in antioxidants, this smoothie will help to support your liver to detox naturally and help your body stay healthy and young longer.
- 1/3 cup of blueberries
- 1/3 cup of raspberries
- 1/3 cup of pomegranate kernels
- 1/4 cup of beet juice (optional)
- 1 banana
- Water to thin
What do you add to your Smoothies?
Monterrey Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 c. bar-b-que sauce
- 1/4 c. real bacon bits
- 1 c. colby and jack cheese, shredded
- 1 (14 oz.) can Rotel tomatoes, drained (canned with green chilies added)
- sliced green onions
- pepper
Instructions
1. Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).
*CHEF”S TIP – Wanna take this dish to the next level? How about marinating the chicken with this simple recipe.
Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. (Only marinade for about a half hour or the meat gets too salty.)
Easy Blackberry Cheese Danish
Ingredients
for the danish:
- 1 tube Pillsbury crescent rolls
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons all purpose flour
- 1 cup fresh blackberries
for the icing:
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- 1/8 teaspoon vanilla extract
Instructions
1. Preheat oven to 375 degrees. In a small bowl, combine cream cheese, sugar, flour and vanilla. Set aside.
2. Pop open crescent roll dough and unroll, leaving crescents in rectangles. On an ungreased baking sheet or silpat, lay the crescent roll rectangles together, lining them up width wise. Dough should be almost the entire length of a half sheet pan. Press edges together to even out edges and seal any holes. Cut 1/2 inch diagonal strips up each side of the dough. Carefully spread cream cheese filling down the center of the dough to be about 2-3 inches wide. Top with fresh blackberries. Fold 1/2 inch dough pieces up over filling alternating sides to get a braided pattern. You may have excess dough once you reach the end of the danish, so fold them in as best as you can.
3. Bake for 15-20 minutes or until filling is set and crescent dough is golden in color. Cool before removing from baking sheet.
4. Once danish has cooled, remove to serving platter. In a small bowl, mix together powdered sugar, vanilla and cream to create icing. You may need to add more cream to get the desired consistency. Drizzle icing over danish. Cut into pieces and serve.
*CHEF”S TIP – This recipe is perfect for you to BYOC (Be Your Own Chef). Dont like blackberries no problem just use whatever fruit you like best. The possibilities are endless.
Chocolate Caramel Brownies
Makes 24 brownies
INGREDIENTS:
For the brownies:
- 1 cup (2 sticks) butter
- 12 ounces bittersweet or semisweet chocolate, coarsely chopped
- 1½ cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- 1½ cups pecans, coarsely chopped (optional, I didn’t use any)
- 1 cup semisweet chocolate chips
For the caramel filling:
- 14 ounces caramel candies, unwrapped
- 1/4 cup heavy cream
INSTRUCTIONS:
Preheat the oven to 350˚ F. Line a 9×13-inch baking pan with foil and grease the foil well with butter or cooking spray. In a large, microwave-safe bowl, combine the chopped chocolate and butter. Microwave in intervals of 1 minute at 50% power until the chocolate is melted and the mixture is smooth, stirring in between intervals. Whisk in the sugar, eggs and vanilla until incorporated. Stir in the flour and salt just until combined. Spread about half of the brownie batter in the bottom of the prepared pan in an even layer. Bake for 18 minutes. Remove from the oven (keep the oven on!) and let the brownies cool for 20 minutes.
Meanwhile, add the chopped pecans (if using) to a medium skillet over medium heat. Toast, stirring occasionally, until fragrant and light golden brown. Remove from the heat and set aside. To make the caramel filling, combine the caramels and cream in a medium microwave-safe bowl. Microwave for 30 seconds at 50% power. Stir. Repeat the process, keeping a close eye on the mixture as it can burn very easily (make sure you use low heat in the microwave). Continue the microwave process until the caramels and cream are melted and combined. Stir in half of the pecans to the caramel mixture. Immediately spread the caramel mixture over the bottom brownie layer. Scoop the remaining brownie batter in spoonfuls over the caramel layer and spread it evenly across the caramel layer (spooning the batter in piles over the caramel will help to get an even layer of batter over the caramel). Sprinkle the chocolate chips and the remaining pecans on top of the final brownie layer. Bake for 20 minutes. Transfer to a wire rack and let cool completely before slicing and serving. I found the brownies sliced easier once they had been cooled and refrigerated for an hour or two.
Lift the brownies from the pan using the edges of the foil. Remove the foil and cut the brownies into individual squares. Store in an airtight container.
Recipe & Photo Credit is courtesy of: Six Sisters’ Stuff
Jacques Torres’ Chocolate Chip Cookies
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Ingredients
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds bittersweet chocolate, coarsely chopped
Instructions
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
3. Add eggs, one at a time, mixing well after each addition.
4. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
5. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
6. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
7. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
8. Serve & Enjoy with a cold glass of milk.
Sweet and Sour Chicken
Chicken Breading:
- 3-5 chicken breast
- salt and pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1/3 cup canola oil
1. Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9×9 but 5 chicken breasts fits better in a 9×13.
Sauce:
- 3/4 cups sugar
- 4 Tablespoons ketchup
- 1/2 cup white distilled vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon garlic salt
1. Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.
I Am Lady Fab 