Dirty Iced Chai Tea Latte

 

I've made several chai tea recipes. The first one I made was Homemade Chai Tea Latte, then I had to try a Dirty Chai Tea Latte, and of course an Easy Chai Tea Latte, I have even tried a Chai White Hot Chocolate. So it only made sense to try an iced version since all of my others are hot varieties. 

I made this for my daily morning coffee and didn't want to wait for the chai to cool down. So, I poured it over the ice and the ice completely melted right away. Good thing I was using coffee ice cubes so it did not water down my drink. As my morning coffee this did not really hit the spot, but as an afternoon pick me up it is absolutely delicious.

Dirty Iced Chai Tea Latte

Ingredients:

• 1 chai tea bag
• 1 cup water
• 1 cup milk
• coffee ice cubes
• 1/2 cup cold brew coffee

Directions:

1. Bring 1 cup of water to a boil. 
2. Meanwhile, place tea bag in a cup. Once the water comes to a boil, pour over the tea bag and allow to steep for 5 minutes.
3. Remove the tea bag and allow the chai tea to cool to room temperature.
4. Place the coffee ice cubes into a glass or mug and pour the coffee over the ice followed by the chai tea.
5. Using a milk frother or a whisk, froth the milk and pour it over top.

Enjoy!!!

Notes:

To make a regular iced chai tea latte, leave out the coffee and use plain ice instead of coffee ice cubes.

Nutrition Facts
Servings: 1
Amount Per Serving
Calories: 104
Total Fat		2.5g
Saturated Fat		1.5g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0g
Cholesterol		10mg
Sodium		144.7mg
Total Carbohydrates		12.7g
Dietary Fiber		0g
Sugars		12g
Protein		8g
Calcium		25.7%
Iron		0.3%
Potassium		488.8mg
Vitamin A		10%
Vitamin C		2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Mom Makes Dinner.

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Baileys Ice Cream

Ice cream is a yummy, delicious treat. Add a bit of Baileys and it is even more of a yummy delicious treat. Throw in some dark chocolate chips for a nice sweet crunch.

Since this ice cream has alcohol and alcohol does not freeze, it has a more of a soft serve consistency.

Baileys Ice Cream

Ingredients:

• 1 cup half and half
• 3/4 cup brown sugar
• 1 1/2 cups heavy cream
• 1/2 cup Baileys Irish Cream
• 1 teaspoon vanilla extract
• 1/2 cup dark chocolate chips

Directions:

1. Place freezer safe container, for storing the ice cream, in the freezer.
2. In a large bowl, whisk together the half and half and sugar until the sugar is completely dissolved.
3. Stir in the heavy cream, Baileys and vanilla.
4. Pour into an ice cream maker and churn according to manufacturer's directions.
5. during the last 5 minutes of churn time add in the chocolate chips.
6. Remove storage container from freezer and transfer ice cream into it. Smooth it into an even layer. Put the lid on the container and freeze.

Enjoy!!!

*Adapted from chisel & fork.

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Make Again Monday: Citrus Grilled Chicken

 

This time when I made this chicken I did not buy lettuce to serve it over. I just served the chicken with the sauce to put on top. I also cooked the chicken in an electric skillet, instead of a grill. Still tastes delicious with great flavor.

To see the recipe and original post click here.

Enjoy!!!

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Loaded Pasta Salad

This salad almost didn't happen. I went to make it and realized I had run out of cucumbers, peppers and arugula. I decided to take it anyways and use romaine lettuce, since that is what I had on hand and just leave out the cucumbers and peppers.

I loved this salad even though I was missing some ingredients and had to substitute the arugula. I will definitely make this again, with the cucumbers, peppers and arugula. I can only imagine how much better it will be with the peppery arugula. 

It might take me awhile to make this again since my kids would not even try it, because there are too many ingredients they do not like. Since I will be the only one eating it I might have to cut the recipe in half. Although I love the salad, 8 servings is a lot for one person to eat.

Loaded Pasta Salad

Ingredients:

• 8 ounces rotini or penne pasta
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 1 clove garlic, minced
• 1 teaspoon granulated sugar
• black pepper, to taste
• 2 teaspoons dried dill
• 2 teaspoons dried parsley
• 1 cup halved grape tomatoes
• 1 cup diced cucumber
• 1 cup diced orange bell pepper
• 1/2 cup diced hard salami
• 1/2 cup crumbled feta cheese
• 1/3 cup diced red onion
• 1/3 cup halved kalamata olive
• 2 cups arugula

Directions:

1. Cook the pasta according to the package directions until al dente. Drain well.
2. Meanwhile in a large bowl, whisk together the olive oil, red wine vinegar, mustard, garlic, sugar, black pepper, dill and parsley.
3. Stir in the drained warm pasta. Let cool for 20 minutes, stirring occasionally.
4. Stir in the tomatoes, cucumbers, bell pepper, salami, feta, red onion, olives.
5. Cover the bowl and refrigerate until chilled.
6. Stir in the arugula and serve immediately.

Enjoy!!!

Nutrition Facts
Servings: 8
Amount Per Serving
Calories: 267
Total Fat		15.7g
Saturated Fat		3.8g
Trans Fat		0g
Polyunsaturated Fat		0.2g
Monounsaturated Fat		8.6g
Cholesterol		15.6mg
Sodium		335.8mg
Total Carbohydrates		27.7g
Dietary Fiber		1.4g
Sugars		3.3g
Protein		5.6g
Calcium		5.9%
Iron		3.9%
Potassium		109.9mg
Vitamin A		3.2%
Vitamin C		49.6%
*Nutritional information will vary depending on the brands you use.

*Adapted from Damn Delicious.

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BLT Salad

 

The classic blt sandwich is a sandwich I would never get tired of eating and always in the mood for during the summer months. Now you can enjoy that classic sandwich in salad form. 

This salad is super easy to make and has such a delicious homemade dressing. A dressing that really makes the salad. 

BLT Salad

Ingredients:

Dressing

• 3 tablespoons mayonnaise
• 4 tablespoons sour cream
• 1 large garlic clove, minced
• 1/4 cup finely chopped fresh chives
• 1/8 teaspoon black pepper
• 1-2 tablespoons milk

Salad

• 2 heads romaine lettuce, rinsed and chopped
• 12 ounces turkey bacon, cooked and crumbled
• 2 cups croutons
• 1 pound grape tomatoes, cut in half

Directions:

Dressing

1. In a small bowl, stir together the mayonnaise, sour cream, garlic, chives and black pepper. Stir until well mixed. Add in 1-2 tablespoons for milk to reach desired consistency.
2. Cover and refrigerate until ready to use.

Salad

1. In a large bowl, add in the lettuce, bacon, croutons and tomatoes. Gently toss to combine.
2. Top each serving with some dressing.

Enjoy!!!

Notes:

If you do not plan on leftovers, you can toss the dressing over the whole salad. 

If you like more dressing on your salad you can always double the dressing recipe.

I served this as a main dish and got 4 servings, if you serve it as a side dish you would probably get about 6 servings.

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 417
Total Fat		23.1g
Saturated Fat		8.1g
Trans Fat		0g
Polyunsaturated Fat		2.6g
Monounsaturated Fat		2.7g
Cholesterol		93.6mg
Sodium		1184.2mg
Total Carbohydrates		29.8g
Dietary Fiber		9.1g
Sugars		8.6g
Protein		19.8g
Calcium		16.3%
Iron		21.5%
Potassium		1125.6mg
Vitamin A		548.1%
Vitamin C		52.3%
*Nutritional information will vary depending on the brands you use.

*Adapted from Natashas Kitchen.

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Make Again Monday: French Toast Sandwiches

French toast meets grilled turkey and cheese sandwich. My youngest daughter volunteered to make these sandwiches and she really loaded them up with turkey and cheese. I like that she is willing to make things on her own.

To see the recipe and original post click here.

Enjoy!!!
 

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Lemon Curd Ice Cream

This ice cream is summer in a bowl. Creamy lemon ice cream swirled with a delicious tangy homemade lemon curd. Such a delicious way to start my summer time. 

Between the lemon curd and the lemon ice cream you will need the juice and zest of many lemons. You will need the zest of 5 lemons and 1 cup plus 2 tablespoons of lemon juice. When added all up you will need 6 lemons, provided each lemon yields 3 tablespoons of juice. 

Lemon Curd Ice Cream

Ingredients:

Lemon Curd

• 2 eggs, lightly whisked
• 1 egg yolk
• 1 cup granulated sugar
• 3/4 cup fresh lemon juice, about 4 large lemons
• 1/2 cup unsalted butter, cubed
• 2 lemons zested

Lemon Ice Cream

• 3 ounces cream cheese, room temperature
• 3 cups half and half
• 1 cup granulated sugar
• 3 lemons zested
• 1/4 cup, plus 2 tablespoons, about 2 large lemons fresh lemon juice
• 1 1/2 cups heavy whipping cream

Directions:

Lemon Curd

1. In a medium saucepan, whisk together the eggs, egg yolk, sugar and lemon juice, just until combined. Add in the butter and lemon zest. Heat over medium heat, stirring constantly until the curd is thick and coats the back of a spoon, about 5-8 minutes.
2. If desired, blend with an immersion blender for a smoother texture.
3. Pour the curd into a container and refrigerate until cool.

Lemon Ice Cream

1. Place freezer safe container, for storing the ice cream, in the freezer.
2. In a large bowl, add in the cream cheese and a little bit of half and half. Whisk until the cream cheese is completely incorporated into the half and half. Slowly add in the remaining half and half, whisking until well combined.
3. Add in the sugar and lemon zest. Whisk until the sugar is dissolved. 
4. Add in the lemon juice and heavy cream. Whisk just until combined.
5. Pour into an ice cream maker and churn according to manufacturer's directions.
6. Remove storage container from freezer and transfer 1/3 of the ice cream into it. Dollop about 1/3 of the completely cooled lemon curd on top. Repeat the layers 2 more times. Using a knife swirl the curd into the ice cream. Put the lid on and freeze.

Enjoy!!!

Notes:

I used all of the lemon curd the recipe made, which was about 1 1/2 cups. You can always use less if you want.

*Adapted from Saving Room for Dessert.

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