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 | 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

Recipe | Balsamic Roast Pork Tenderloin

Balsamic Roast Pork Tenderloin

It’s not easy to make a nice Valentine’s Day dinner mid-week, when there is work, school, and activities. But I was determined to do it yesterday. I’ve been looking through old recipes lately and I knew exactly what I wanted to try: balsamic roast pork tenderloins. This is a recipe I made often when Drew and I were first married. I’m not sure why it’s been so long since I prepared it, but I’m happy to say it will be back in the meal rotation.

The recipe is simple (SO simple), and my kids all loved it, too. Laura especially loved the bits of roasted garlic that flavor the pork.

Balsamic Roast Pork Tenderloins

Balsamic roast pork

2  pounds pork tenderloins (1 package with 2 tenderloins)
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
4 cloves garlic, cracked
Kosher salt salt and black pepper
2 sprigs fresh rosemary leaves stripped and finely chopped
2 sprigs fresh thyme, leaves stripped and finely chopped

Preheat oven to 450 degrees F. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tender loins on a nonstick, rimmed cookie sheet. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine salt and pepper with rosemary and thyme and rub meat with blend. Roast in hot oven 20 minutes.

Let meat rest, transfer to a carving board, slice and serve.

I served this with baked sweet potatoes and lemon-Parmesan roasted broccoli. This dish would be great to prepare for company because you get a fantastic result with very little effort! Enjoy!

Recipe | Savory Tomato Pie

savory tomato pie

Those who have stuck with my blog for a long time may remember that for a while I attempted to keep my recipes in a separate blog I called “Sugar & Spice.” I just never really kept it up, finding it preferable to keep them here instead. Several months ago I finally decided to delete it from my domain, so of course I downloaded all the content. I’ve been going through all the recipes on there, and realized that many of them I have not made in years! One of those recipes is for Tomato Pie.

Well, Jake made his Confirmation on Friday and with family and friends coming to celebrate I wanted to make a meal that would be tasty, but didn’t need to be hot (the Mass was at 5:30 and I knew we wouldn’t be home until close to 7, at which point everyone would be starving). I settled on a menu that couple be prepared ahead of time: London Broil, green bean and feta salad, pasta salad, and I decided to make this tomato pie after remembering that I made pretty much the same meal for his Baptism!

I made three of these pies for 12 people (8 slices per pie), and only 2 slices were leftover! Yes, it was a huge hit and everyone was asking me for the recipe. The best part? It’s very easy, especially if you cheat on the pie crusts like I do. This would be awesome late in the summer when your tomato plants are going crazy – it’s the perfect side dish and you can change up the herbs however you want. 

Savory Tomato Pie

savory tomato pie

1 frozen pie crust, thawed
2 large tomatoes cut into 1/4″ slices
Kosher salt for sprinkling
2 Tbsp. Dijon mustard
2-3 slices deli Swiss cheese
2-3 slices deli Provolone cheese
1 Tbsp. chopped fresh thyme
1 garlic clove, minced
2 Tbsp. olive oil
Additional salt and pepper to taste.
Freshly-grated Romano or Parmesan cheese

Spread the tomato slices evenly on a cookie sheet covered with paper towels or a clean dish towel and sprinkle liberally with salt. Allow the salted tomatoes to set for about 20 min. Meanwhile, bake empty pie crust according to package directions, and remove from oven. 

Turn the oven temperature up to 400 degrees. Spread the mustard over the bottom of the baked pie crust (add more if you need to). Layer the Swiss slices on top of the mustard, than layer the Provolone on top of the Swiss. Layer the tomatoes on top and bake until the pie crust is golden brown and the tomatoes are very soft. (Approx. 35-40 min.)

In a small bowl, combine the minced garlic, thyme, salt, pepper, and olive oil. When you remove the pie from the oven, sprinkle thhis mixture over the top and carefully spread it out using either a pastry brush or the back of a spoon. Top with just a little bit of freshly-grated Romano (my preferance) or Parmesan cheese.

Allow the pie to cool, and serve barely warm or at room temperature.

One pie would be enough for 4-5 people, but just to be safe I’d make two pies because you’re going to want an extra slice or two (plus, the freezer pie crusts always comes 2/pack, so it just makes sense, right?).

{Recipe} Hearty Crock Pot Split Pea Soup

Hearty Crock Pot Split Pea Soup

The holidays are over, but maybe you still have some leftover ham? Or maybe you’re just craving a stick-to-your-ribs soup on a chilly winter day. There’s nothing like a hearty bowl of split pea soup. Over the years, I’ve tried several different recipes, but none of them seemed like “the one.” They were too smoky, or too salty, or just had the wrong flavor.

Desperate to satisfy a craving, I gave one more recipe a shot, adapting it a little bit, and I finally came up with a winner. When your husband exclaims, “This soup is awesome!” and your 6-year-old asks to take to school for lunch the next day, well… you know it’s got to be pretty good.

Hearty Crock Pot Split Pea Soup

1 1/4 cup of dried split peas, picked over and rinsed
4 cups water
2 chicken boullion cubes
1 large carrot, peeled and diced
2 celery ribs, sliced
1/2 medium onion, diced
1 medium potato, peeled and diced
1/2 – 1 lb. of ham, diced
1 bay leaf

Combine all ingredients in a slow cooker and cook on low for 4-6 hours. Check on the soup about halfway through. Add more liquid if necessary. Prior to serving, use a potato masher to mash ingredients slightly and thicken the soup.

Hearty Crock Pot Split Pea Soup

This recipe can easily be doubled, and next time I may have to do that. Top the soup with oyster cracker or croutons, or serve with a buttered roll.

{Recipe} Black Currant Tea Vodka Cordial

Black Currant Tea Vodka

If you are looking for an easy, last-minute gift or something interesting to bring to a holiday party, have I got the recipe for you! A while back I tried a fig tea vodka my friend brewed. It was delicious and I put the idea on my long to-try list. Last month I gave it a shot, and the results were fantastic.

First, let me give you the recipe.

Black Currant Tea Vodka Cordial

12 oz. of vodka
1 silk sachet of Harney & Sons Black Currant tea
1 oz. (or more to taste) simple syrup

Pour the vodka in a mason jar and add the sachet. Cover and allow to steep for 8-10 hours. Remove sachet and dispose. Add simple syrup to your desired sweetness. Store in a cool, dry place (I prefer the freezer).

Black Currant Tea Vodka

First, a note on the vodka…

While you don’t have to use your Stoli or Grey Goose for this recipe, I would not recommend anything too harsh. Sobieski is my go-to vodka. First, because it’s Polish, and second because I think it’s good quality for a reasonable price.

Second, notes on the tea…

I think it’s really important to use a high-quality tea when making this flavored vodka. You will definitely notice a difference between a cordial made with good ingredients vs. one made with cheap ingredients. That being said, Harney is one of my favorites and I don’t think their prices are crazy. Are they a little pricer than some of the grocery store brands? Yes, but trust me — it’s so worth it. And you don’t have to mail-order them anymore. I’ve seen the sachets at Target and Stop & Shop. That brings us to why I prefer using the tea sachet. I find that the sachet allows you to brew more than just a single cup, so it’s perfect for a “pint-ish” of vodka. I’ve also used the sachet with 8 oz. of vodka and it worked fine, too. I’ve never tried this with loose tea, though I’m sure you could do it. You’ll just have to strain everything out.

Feel free to experiment with other flavors of tea, too. I’ve also made tea infused vodka using Hot Cinnamon Spice and that was really yummy.

Na Zdrowie!

Creamy Crab Rangoon Dip with Wonton Chips

Creamy Crab Rangoon Dip

My two favorite treats when we order Chinese food are hot & sour soup and crab rangoons. A couple years ago I created a hot & sour soup recipe that I am quite happy with. (It’s on my old blog — I’ll have to move that post over here!). But crab rangoons always seemed like they’d be fussy (and fried — and I don’t really like to deep fry food in my kitchen). After browsing several recipes for crab dip, I cobbled together a recipe for crab rangoon dip! It is so easy to put together and was a big hit when I brought it to a girls’ night out dinner (my friends are the best recipe testers).

Creamy Crab Rangoon Dip

Last night I made it again, just to make sure I had everything right (not because I wanted to lick the bowl or anything, LOL!). My family also raved about it, including my picky son who remarked, “Actually, it’s not bad!” Trust me — that was a compliment. This is a dip that I think will go into frequent rotation around here!

Creamy Crab Rangoon Dip with Wonton Chips
An easy, cheesy, yummy dip. Perfect when you have a craving for those delicious crab rangoons from your favorite Chinese restaurant!
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Ingredients
  1. 6-oz. can of crabmeat
  2. 4 oz. softened cream cheese.
  3. 1/3 c. mayonnaise
  4. 1/2 tsp. Worstershire sauce
  5. 1/2 tsp. Tabasco sauce
  6. 1/2 tsp. lemon juice
  7. 3-4 scallions, chopped
  8. 1/2 c. shredded mozzarella cheese
  9. won ton wrappers
Instructions
  1. Preheat oven to 350 degrees.
  2. TO MAKE THE WONTON CHIPS: Take a stack of wonton wrappers and cut on a diagonal so you have piles of triangles. Arrange in a single layer on a cookie sheet and bake for about 5 minutes -- just until the wontons are crispy.
  3. Using a fork or a hand mixer, combine the crabmeat, cream cheese, mayo, Worsterhire sauce, Tabasco sauce, and lemon juice in a medium bowl. Stir until the ingredients are well combined. Add the scallions and mozzeralla cheese and stir to incorporate into the mixture.
  4. Transfer dip to a shallow, oven-safe dish and bake uncovered for approx. 20 minutes until the dip is hot and bubbly.
  5. Garnish the dip with additional scallions if desired. Serve with wonton chips for dipping.
Notes
  1. Ovens vary, so be sure to keep an eye on the wonton chips to avoid burning them.
  2. To create an elegant appetizer, line mini muffin tins with the uncooked wontons, then fill with the dip. Bake for approx. 10 minutes or until dip is bubbly and wonton edges are crisp.
  3. No wontons? No problem! Simply substitute tortilla chips.
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Cretons (French-Canadian Pork Pate)

Cretons (French-Canadian Pork Pate)Many years ago, when my husband’s French-Canadian grandmother was still alive, I remember my mother-in-law serving something called cretons at the holidays. Initially, I was put off by this strange pork pate. It was eaten cold, either on crackers or toast, and contained what I (at that time) considered “sweet” spices. I couldn’t wrap my head around how it all worked together.

Flash forward a few years. My husband and our two boys went on a vacation to Quebec while I stayed home with our teeny baby. The hotel served cretons as part of their traditional breakfast and D. fell in love with it all over again. I decided I was going to try making a version.

Over the years I’ve tweaked a bit here and a bit there, and today I’m sharing the version I make. It is authentic? I can’t say — I’ve never tried the real thing! D. assures me, however, that it is pretty darn close. My favorite way to enjoy cretons is spread on top of a buttered, toasted English muffin. Toast will do nicely, too. But you need to have the butter — it just adds a little extra something. So please, just take it from me and try this! I think you’ll agree that it’s a delicious treat.

Cretons (French-Canadian Pork Pate)

Cretons

1 lb. ground pork
1 med. onion, finely chopped
1-2 cloves garlic, minced
1/2 tsp. salt
3/4 tsp. ground black pepper
1/4 tsp. ground cloves
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. nutmeg
3/4 cup milk
1/4 cup plain breadcrumbs

Brown pork in a large pan along with the chopped onions and garlic. Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg. Stir to combine and cook for 1 minute. Transfer pork mixture to a food processor and pulse until the meat reaches an extremely fine consistency.
Return the pork mixture to the pan and add the milk and bread crumbs and cook for 3 minutes over medium heat. Stir well to blend everything together. Reduce the heat to LOW, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 30-40 min. Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated. Remove from the heat and adjust the seasoning, to taste.
Transfer to a bowl and smooth the top with a spatula or the back of a spoon. Cover tightly with plastic wrap or a lid and refrigerate until well chilled and firm, at least 4 hours or overnight.