How to Make Whipped Coffee (Dalgona Coffee)

So, if you have an Instagram account, no doubt you have seen photos of people showing off their whipped coffee creations. They look absolutely delicious, and I was intrigued! When I read over the ingredients list, I had a hard time believing that what you start with will create that luscious cream, so I had to try it for myself!

Whipped Coffee (Dalgona Coffee)

A fun, creamy way to create a beautiful glass of iced coffee using pantry ingredients.
Course: Drinks

Equipment

  • Hand Mixer
  • Whisk

Ingredients

  • 2 Tbsp. Instant Coffee
  • 2 Tbsp. Sugar
  • 2 Tbsp. Hot water

Instructions

  • Using a hand whisk or electric mixer, whip all ingredients together until they form a creamy consistency. Once the mixture resembles whipped cream, you're done!
  • Add ice and milk to a glass and top with whipped coffee. Stir whipped coffee into your drink to combine everything into a delicious treat.

This creates a really strong coffee flavor, so keep that in mind. Apparently, this food trend originated in South Korea and was nicknamed “Dalgona Coffee” because it resembles the look of a popular street snack with the same name in South Korea.

It’s a fun way to mix up an iced coffee because you’ll feel like you just ordered a fancy drink at a cafe, even if you can’t leave your house!

Recipe | Best London Broil Marinade

Best London Broil Marinade

It is no secret that I love steak. Like, seriously LOVE steak. Given the choice of anything on the menu at a restaurant, I would probably always go with some cut of beef. But let’s face it — steak isn’t always the cheapest option. I try to pick less expensive cuts when I am shopping for my family and one of my go-tos in London Broil.

Several times over this summer I was able to purchase it very inexpensively with a store coupon, so I stocked up when I could. Now I’ve heard quite a few people say they dislike London Broil because it can be tough. And that’s very true. But if you know a great marinade recipe and you know the right way to cut it, London Broil is one of the best things in the world!

Best London Broil Marinade
Just look at that deliciousness! We have made this London Broil for so many family events (and one Cub Scout BBQ) and it is always met with empty plates and people asking for seconds. It tastes fantastic at room temperature, so I will often grill it early in the day to save time.

Best London Broil Marinade
Today I’m sharing my secret recipe. This recipe originated with my mother-in-law’s friend Connie, and it’s gone through a few slight tweaks as it was passed on to her, and then Drew. (And now most of the time I make it.) It’s so simple, you will wonder how it can possibly be so amazing!

London Broil

Best London Broil Marinade

1/4 cup brown sugar
1/4 cup olive oil
1/4 cup soy sauce
1 tsp. Worstershire sauce
2-3 garlic cloves, diced  or 1-2 Tbsp. minced garlic in oil
Peppercorns

Whisk together brown sugar, olive oil, soy sauce, and Worstershire sauce. Stir in garlic and add peppercorns. Place steak in a large Ziplock bag or container. Pour marinade over steak and let it marinade for at least a day. I’ve let it go two or three days. Grill to your liking (medium-well is my preference). Allow the London Broil to rest for at least 10 minutes before thinly slicing on the bias.

Oh, one more great thing to do with this recipe? Freeze the steak in the marinade. It saves time because as the meat thaws, the marinade flavors it. And let’s face it — we all need that simple meal in our freezer that doesn’t take a lot of effort. Just add baked potatoes and a salad or some microwaved veggies and you are good to go!

Best London Broil Marinade

Recipe | Bow Ties with Sausage and Broccoli Rabe

Bowtie Pasta with Sausage & Broccoli Rabe

Quite a number of years ago I had a separate recipe blog on my website. I eventually decided to just start posting the recipes here, and took the recipe blog offline. The other day I was going through those recipes I had posted and realized there were so many dishes I haven’t made in a while. This particular recipe had been in regular rotation when I was pregnant with Jacob (that goes to show how long it’s been!).

Bowtie Pasta with Sausage & Broccoli RabeI think it was my mother-in-law who first made this dish, and I got the recipe from her. Italian sausage and broccoli rabe happened to be on sale this week, so it made for a frugal dinner that everyone loved!

Bowtie Pasta with Sausage & Broccoli RabeAs summer starts to wind down into fall, simple, cozy recipes like this one are perfect. Easy enough for a weeknight, but great for entertaining, too. While my family prefers hot Italian sausage, you can certainly use a combination of hot and sweet or mild Italian sausage. 

Bowtie Pasta with Sausage and Broccoli Rabe

Bowtie Pasta with Sausage & Broccoli Rabe

1 lb bow tie pasta
1 (1-lb) bunch broccoli rabe, tough ends trimmed, cut into 2-inch pieces
1 lb. hot Italian sausage, casings removed
2 cloves minced garlic
1/2 Tbsp. crushed red pepper
2 Tbsp. olive oil
1/2 tsp. each salt and black pepper
Grated Parmesan or Romano cheese for garnish

In large pot of boiling, salted water, cook pasta according to pkg directions, adding broccoli rabe 3 min. before pasta is finished cooking. When pasta is firm but tender and broccoli rabe is tender, reserve 1/2 cup cooking water. Drain pasta and broccoli rabe and return to the pot.

While pasta and broccoli rabe are cooking, cook the sausage in large skillet over med-high heat, breaking up clumps with wooden spoon, until the sausage is browned. Add garlic and crushed red pepper; saute for another minute or until fragrant.

Add the sausage, the reserved 1/2 cup cooking water, the olive oil, salt and pepper to pasta-broccoli rabe mixture in pot. Toss to coat pasta evenly. Serve with grated cheese on the side.

Recipe | Frozen Lemonade Pie

Frozen Lemonade Pie

When the temperatures rise, I do NOT feel like cooking. I want cool and refreshing dishes. I crave sweet-tart combinations. Let me tell you, Lemonade Pie is the perfect dessert for these dog days of summer. It takes just four simple ingredients and your freezer. In no time you’ll be enjoying this cool, creamy treat.  While the lemonade flavor  is my favorite, I’ve substituted  limeade concentrate for the lemonade and it is equally good!

Frozen Lemonade Pie

1 12-oz. container of frozen lemonade concentrate, thawed
1 14-oz. can of sweetened condensed milk
1 8-oz. tub of whipped topping
1 prepared graham cracker or shortbread pie crust

In a large bowl, mix the lemonade concentrate and condensed milk. Carefully fold in the whipped topping. Pour the filling into the pie crust being careful not to overfill.
Freeze the pie for at least 6 hours before serving.

Updated on 7/20/17

Recipe | Bacon, Spinach, and Caramelized Onion Quiche

Bacon, spinach & caramelized onion quiche

Today I’m sharing with you a prize-winning recipe. I kid you not! This quiche won my son 2nd place for “Best Main Dish or Side” at his middle school’s annual Top Chef Competition! I was probably as excited as he was.

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So… quiche. For many years I found quiche intimidating. I loved eating it, but was nervous about making it. It just seemed like something that had to be complicated to prepare. It even sounds fancy. 

Last summer or fall Drew wanted to use up some random ingredients from the fridge and – BOOM! – our obsession with quiche began. It is actually exceptionally easy to make. So easy, in fact, that yes — an 11-year-old can do it!

I made three for a luncheon at work a while back, and there was not a slice leftover! 

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Bacon, Spinach & Swiss Quiche

Quiche

Ingredients:
9-inch refrigerated pie crust
4 eggs
1 cup heavy cream OR half-and-half
4-5 pieces of cooked bacon, crumbled
3 slices of Swiss cheese
½ cup shredded cheddar cheese
1 small onion, thinly sliced
½ Tbsp. butter
¼ tsp. salt
¼ tsp. pepper
1/8 tsp. nutmeg
½ tsp. fresh thyme
1 Roma tomato, sliced

Directions:
1. Heat oven to 350°F. Fit pie crust into 9-inch pie plate.

2. Heat butter in small skillet over medium heat. Add the onions and cook, stirring occasionally, until soft, 5 to 7 minutes. Stir in the thyme. Set aside.
3. In medium bowl, mix heavy cream, eggs, nutmeg, salt and pepper; set aside.

4. Layer swiss cheese slices, crumbled bacon, bacon, onion, and spinach over the pie crust. Pour egg mixture over top. Sprinkle shredded cheddar over the top. Arrange tomato slices over the top.

5. Bake 40 to 50 minutes or until knife inserted in center comes out clean. Cool for at least 20 min. Cut into wedges.

Serve warm or at room temperature with a side salad.


So this summer when you’re looking for a simple make-ahead dish, or a light supper, give this quiche a try! You will not be disappointed.

Linking up with Diary of a SAHM for Cooking Thursday