Sunday, January 10, 2016

Coffee: Cappuccino, Latte, Café au Lait and other Coffee Drinks

I love Coffee served in a variety of ways. Friends often ask the differences in all of the varieties. What's the difference between........ Cappuccino, Latte, Café au Lait?  and the list goes on an on!
We travel to France often and the French are a bit more specific in the type of coffee you drink and actually when you drink the different choices. I don't think Americans have as many guidelines as the French. I though it would be helpful and easier if I simply posted this picture that describes all of the different types of coffee drink options.

Espresso - 1 oz.
Espresso Doppio - 2 oz.
Ristretto - .75 oz.
Lungo - 3 oz.
Cafe Macchiato - Foamed Milk first and then Espresso.
Cafe Crema - Double Espresso with 1 oz. of Cream. Or, an old fashioned term for Espresso.
Cafe Noisette - Espresso with Hot Milk.
Cafe Cortado - Espresso with a small amount of Foamed Milk.
Cappuccino - Espresso with Steamed Milk and Foam.
Dry Cappuccino - Espresso with only Foam.
Cafe Americano - Espresso with Hot Water.
Cafe Con Hielo - Double Espresso in a Tall Glass filled with Ice.
Breve - Espresso with Half and Half.
Mocha Breve - Espresso, Chocolate and Half and Half.
Mocha - Espresso, Hot Milk and Cocoa Powder.
Cafe Affogatto - Espresso , Vanilla Ice Cream and Shaved Chocolate.
Viennois - Espresso, Hot Milk, Whipped Cream.
Con Panna - Espresso, Whipped Cream.
Flat White - Espresso with A Dollop of Steamed Milk.
Black Eye - Double Espresso with 4 oz. Brewed Coffee.
Cafe Latte - Espresso with Steamed Milk.
Cafe Au Lait - Strong Brewed Coffee and Steamed Milk.
Cafe Con Leche - Brewed Coffee with Scalded Milk.


Thursday, January 7, 2016

Baked Fire Roasted Hatch Chile Pepper Dip

By now my followers all know that I live in Texas and we love any recipe that includes Chile Peppers.
Here's one more tasty Dip to add to my collection of favorites.

I use Hot Green Chiles, you can tone it down and use Mild if you're not used to the heat!

Here's what you'll need:
Preheat the oven to 350 degrees
1 - 8" X 8" baking dish

2 - 4 oz. cans of Hatch Fire Roasted Diced Green Chiles, undrained.
8 oz. Cream Cheese, room temperature
1 C Sour Cream
2 C Shredded Sharp Cheddar Cheese
1 C Grated Parmesan Cheese, divided
1 C Seasoned Bread Crumbs
4 TBS Butter, melted
1 TBS Dried Cilantro
Tortilla Chips for serving.

In a large mixing bowl with a hand mixer:
Cream Cheese
Sour Cream
Mix well.

Cheddar Cheese
3/4 C Parmesan Cheese
Hatch Chiles
Stir by hand to combine well.
Spoon into the pan.

In a small mixing bowl:
Remaining Parmesan Cheese
Bread Crumbs
Stir to mix well with a blending fork.

Sprinkle evenly over the Pan.
Bake for 45 minutes.
Serve with Tortilla Chips.

Peace in the Kitchen!

Wednesday, January 6, 2016

Taco Soup (Vegetarian Version)

This is an easy and delicious soup. It's traditionally made with Ground Beef but I make a vegetarian version with Yves Meatless Ground and Vegetarian Beef Broth. This is an adaption of a recipe from Southern Comfort Cooking. Thanks Denise for sharing it.

Here's what you'll need:
1 - large Soup Pot

1 Can of each of the following, drained.
Pinto Beans
Black Beans
Kidney Beans

2 Cans of Diced Tomatoes, undrained
1 Can of Rotel Diced Tomatoes with Green Chiles, undrained
1 Can Vegetable Broth (I use 2 C of a Vegetarian  Better Than Bouillon No Beef  Base Broth)
1 Packet of Hidden Valley Ranch Salad Dressing Mix
1 Packet of Old El Paso Taco Seasoning Mix
2 Pounds of Ground Beef  or Yves Vegetarian Meatless Ground.
If using Yves you'll need to Brown it in 2 TBS of Olive Oil.

In a large Soup Pot:
Brown the Ground Beef or Meatless Ground.
Add all remaining Ingredients and heat well.

Peace in the Kitchen!

Tuesday, January 5, 2016

Pesto Bread in a Jar from Sweet Paul Magazine

I recently received this recipe from Sweet Paul Magazine.
This bread would make a great accompaniment to any Pasta Entree.
It makes 4 -  Wide Mouth Pint Sized Jars.

Here's what you'll need:
Preheat the oven to 400 degrees.
4 - Wide Mouth Pint Sized Canning Jars
1 - Sheet Pan

1 1/2 TBS Dry Active Yeast. Make sure it's fresh. Old Yeast doesn't work!
2 TBS Honey
1 1/2 C Warm Water, divided.
3 1/2 C All Purpose Flour
3 TBS Olive Oil
2 tsp Salt

1 C Whole, Toasted Pine Nuts. (I toast them on the stove in a Cast Iron Skillet)
1 Clove of Garlic
1 C Grated Parmesan Cheese
2 C  packed Fresh Basil Leaves
1/2 C Olive Oil

Dough Preparation:

In a large Glass Mixing Bowl, layer the following without stirring:
1/2 C Warm Water
Set aside for 5 minutes.

Remaining Warm Water
Mix well to create a smooth Dough.
Cover with Plastic Wrap.
Set aside for 40 minutes to rise.

Pesto Preparation:

Put all ingredients on a cutting surface and chop together by hand.
Transfer to a mixing bowl.

Olive Oil
Mix well.

Layer the Jars:
Drop some Dough into each Jar.
Spoon in 2 TBS of Pesto.
Repeat, ending with Dough.

Place the Jars on a Sheet Pan.
Bake for 20 minutes.
Remove the Pan to a rack and cool for 10 minutes.
Transfer the Jars to the rack to cool completely.

Peace in the Kitchen!

Sunday, January 3, 2016

Ritz Peanut Butter Cheesecake Dessert

I recently saw a video of this dessert without a title or a recipe. I decided to do some research and this is what I discovered.

Ritz Peanut Butter Cheesecake Dessert, or Muffins, or whatever you choose to call them.
They're quite simple and delicious.

Here's the general concept and recipe:
You'll create individual Ritz Peanut Butter Sandwiches topped with a Cheesecake Batter and Bake them! Now, how good does that sound?

Here's what you'll need:
Preheat the oven to 275 degrees.
1 - 12 cup Muffin Tin.

A box of Ritz Crackers ( you'll need 24 Crackers)
A Jar of Creamy Peanut Butter (you won't need all of it)
16 oz. Cream Cheese, room temperature
1/2 C Granulated Sugar
1/2 C Creamy Peanut Butter
1/2 C Sour Cream
1 tsp Vanilla
2 Eggs

Sandwich together 2 Crackers with Peanut Butter and drop 1 not each of the 12 Cups of the Muffin Tin.

In a large mixing bowl with a hand mixer:
Cream Cheese
Mix until well combined and creamy smooth.

Peanut Butter
Sour Cream
Continue to beat until well combined.

Spoon the mixture over the Crackers.
The Cups should be about 3/4 full.
Top each one with some crushed Ritz Crackers.
Bake 22 - 25 minutes.
Remove the  MuffinTin to a rack to cool completely.
Refrigerate the Muffin Tin for at least 2 hours.

Release the cups to a Platter just prior to serving.

Peace in the Kitchen!

Friday, January 1, 2016

Zannie's Black Eyed Pea Dip from The Pioneer Woman (Ree Drummond)

I recently came across this recipe on Ree Drummond'ss Blog (The Pioneer Woman).
I love Black Eyed Peas and I love the concept of creating a dip with them. I'll definitely serve this to my family.
This is slightly adapted from the original recipe without compromising the integrity of the original recipe.

This is the photograph from The Pioneer Woman's Blog.

Black Eyed Pea Dip

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - 1 1/2 quart casserole dish

1 - 14oz. can of Black Eyed Peas, drained. (if you can get them with Jalapeños then omit the Jalapeño slices listed here in the recipe)
1/4 os an Onion, finely chopped.
1/4 C Sour Cream
8 slices of jarred or canned pickled Nacho Jalapeño Slices, (Omit if you get the canned Peas with Jalapeños)
1 C Grated Sharp Cheddar Cheese
3 TBS of your favorite Salsa
Hot Sauce to taste
Salt and Pepper to taste
Tortilla Chips for Dipping

Place the Drained Peas in a medium mixing bowl and partially mash them, leaving some whole.

Add all remaining ingredients and mix well
Spoon into the casserole dish.
Bake 30 minutes.
Serve Hot with Tortilla Chips

Peace in the Kitchen!

My Wish for 2016: