Making Your Own Frappuccino

We were never ones to stop in at Starbuck's for a coffee while on the road.  What got us connected was the Starbuck's Frappuccino that you can be in the market.  You know the four pack...

So while we were on the road last Summer, I had some time to surf the net, and I wanted to try to make my own at home.  I did end up getting everything I needed to make my own, and we have not bought a four pack of Starbucks Frappuccino since.

It's not as hard as you think.
You will need something to make a "Cold Brew".  (recipe below).
This is the French Press Cold Brew that I bought:

KONA French Press Coffee Tea & Espresso Maker, Black 34oz Glass Teapot

This is what I ended up buying.  It's easy to clean.  And for our purposes, it does not make a very large batch.  You only want to refrigerate your cold brew no longer than 1-2 weeks in the refrigerator.
From bonappetit:
Unlike hot coffee, which is pretty much crap after a few hours, cold brew will keep in your fridge. As an undiluted concentrate, it'll keep for up to two weeks, although the flavor quality will degrade after the first week. If you've cut the concentrate with water, that shortens the shelf life to a mere 2-3 days.

You will need some syrups.  Doing research I found out the the Monin Syrup contains pure cane sugar, rather than corn syrup (which is what the brand that Starbuck's uses has).

I get my Monin Syrup right from Amazon, but you can buy it in Stores also.

When my friends drop by and I offer them a Frapp, they always say 'Sure'!!

For Cold Brew Coffee, you will want to have a bold smooth bean.  From Starbuck's Site:
Coffee from Sumatra is the foundation of Starbucks most treasured blends, and something Starbucks has been honored to share with you for four decades. Body: Full Acidity: Low Processing: Semi-Washed

Recipes:

 Dark Roast Coffee (Cold Brew)
34 oz Press  (pictured above)
5 oz. Coffee - ground coarse (I use "Sumatra" ground.  Can be purchased in Supermarket, Walmart...)
3 Cups cold water

5 ounces = 2 cups of ground coffee.  Put it in the Press (fill it to 8 oz line) and add 3 cups cold water.  Stir it to make sure the grounds are incorporated.  I put the top on and push down just until it reaches the grounds.  Sit overnight in room temperature.  Press out and pour your coffee into container and refrigerate.

Salted Caramel Mocha Frappe  
1/2 Cup Cold Brew Coffee
1/2 Milk (I use Almond Milk)
Ice cubes
1 oz Monin Salted Caramel Syrup
1 oz Chocolate Syrup (I use Hershey's)
Course Salt

Top with Whipped Cream, Chocolate Syrup, Caramel Syrup, Sea Salt

Caramel Nut Iced Latte
Fill 16oz glass with ice
Add 3/4 oz Monin Caramel Sauce
4 oz cold Milk
2 oz expresso (I found some freeze dried expresso that I use @ Fresh Market)

Garnish with Whipped Cream, caramel sauce

Mocha Frappuccino
1/2 Cup Milk
2 Tablespoons chocolate syrup
1 Tablespoon granulated syrup
1/3 Cup strong coffee
1 Cup Ice

Mocha Frappuccino
72 calories for 2 Cups
2 Cups strong Coffee
1/4 Almond Milk
2 Tablespoons Cocoa Powder
1 Tablespoon Vanilla Extract
Pinch Sea Salt
Whipped Cream

Combine in a blender for 1 minute.  Add 1 or 2 scoops ice and puree another minute.  Add Whipped Cream

Skinny Vanilla Mocha Frappe
50 calories
8 coffee ice cubes (approx. 1 cup) (ice cubes made with coffee)
single shot Expresso (use the freeze dried if you don't have an expresso machine)
1/2 Cup Skim Milk
2 teaspoon pure Vanilla Extract
2 teaspoon Cocoa Powder - unsweetened
1 packet sugar substitute

Iceburg Wedges with Blue Cheese Dressing

Make your own Blue Cheese Dressing.  Save money, no preservatives, and you just need to keep blue cheese, and some dehydrated chives on hand, or you don't have fresh chives.

Here's my salad...

Here's the recipe that "Wilde in the Kitchen" has adapted from the Williams-sonoma New York Cookbook:

1/2 cup mayonaisse
1/2 cup light sour cream
juice from 1 lemon
dash of Tabasco
1 tsp kosher salt
1/4 tsp freshly cracked black pepper
4 oz crumbled blue cheese
1 tbsp fresh chive, finely chopped

http://wildeinthekitchen.blogspot.com/2012/01/operation-organization.html

Grilled Chicken with Mustard Tarragon Sauce

I made this tonight and it was delicious.  It's a very simple recipe that can be made quickly, and it's healthy.  You could make this inside on your grill pan, which is what we did.

Only 230 calories.

Here is a video
We just bought a new grill pan.  Its a La Creuset.  So I've been trying it out.

From  My Recipes

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

Cooking spray

3 tablespoons minced shallots

3 tablespoons Dijon mustard

2 tablespoons red wine vinegar

2 tablespoons water

1 tablespoon extra-virgin olive oil

1 teaspoon chopped fresh tarragon

1/2 teaspoon sugar

4 cups gourmet salad greens

1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat pan with cooking spray. Place chicken in pan; cook 6 minutes on each side or until done.

2. Combine remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, shallots, and next 6 ingredients (through sugar) in a bowl, stirring well with a whisk. Serve chicken over greens with sauce.

Michigan Salad

I've made this salad three times now.  I use Craisins instead of dried cherries.

 I cook a chicken in the Slow Cooker, and use the breast meat for the salad for my lunches.

Here's a pic of todays:

I toast a handful of the walnuts in the toaster oven while I'm preparing the salad

If you want to try it, click here

My Ossobuco

What is Ossobuco?

Ossobuco (pronounced [ˌɔssoˈbuːko]) is a Milanese speciality of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.

There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavoured with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions; gremolata is optional. While veal is the traditional meat used for Ossobuco other meats such as pork may be used.  Ossobuco or osso buco is Italian for "bone with a hole" (osso bone, buco hole), a reference to the marrow hole at the centre of the cross-cut veal shank. In the local Western Lombard Milanese dialect, this dish's name is oss bus. 

I've been making this recipe for 36 years.  The Veal shanks are getting harder to find, so when I spotted a 3 lb. package at Costco, I grabbed it.  The Fresh Market here in Florida where I live can also get me some, but it would be frozen.  Which is fine also.

I don't know where I got this recipe, it's the one I've always used.

You will make a "bouquet garni" (see recipe)

You are going to secure the meat to the bone with kitchen twine.  Season with salt & pepper and dredge in flour, shaking off excess.

Brown the shank on all sides for 3 minutes per side

Osso Buco

1 Sprig fresh rosemary

1 sprig fresh thyme

1 dry bay leaf

2 whole cloves

Cheesecloth

Kitchen twine, for bouquet garni and tying veal shanks

3 whole veal shanks (about 1 pound per shank), trimmed

Sea salt and freshly ground black pepper

All purpose flour, for dredging

1/2 cup vegetable oil

1 small onion, diced into 1/2-inch cubes

1 small carrot, diced into 1/2-inch cubes

1 stalk celery, diced into 1/2-inch cubes

1 tablespoon tomato paste

1 cup dry white whine

3 cups chicken stock

3 tablespoons fresh flat-leaf Italian parsley, chopped

1 tablespoon lemon zest

Place the rosemary, thyme, bay leaf and cloves into cheese cloth and secure with twine.  This will be your bouquet garni.

For the veal shanks, pat dry with paper towels to remove any excess moisture.  Veal shanks will brown better when they are dry.  Secure the meat to the bone with the kitchen twine.  Season each shank with salt and freshly ground pepper.  Dredge the shanks in flour, shaking off excess.

In a large Dutch oven pot, heat vegetable oil until smoking.  Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side.  Remove browned shanks and reserve.

In the same pot, add the onion, carrot and celery.  Season with salt at this point to help draw out the moisture from the vegetables.  Saute until soft and translucent, about 8 minutes.  Add the tomato paste and mix well.  Return browned shanks kto the pan and add the white wine and reduce liquid by half, about 5 minutes.  Add the bouquet garni and 2 cups of the chicken stock and bring to a boil.  Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone.  Check every 15 minutes, turning shanks and adding more chicken stock as necessary.  The level of cooking liquid should always be about 3/4 the way up the shank.

Carefully remove the cooked shanks from the pot and place in decorative serving platter.  Cut off the kitchen twine and remove the bouquet garni from the pot.  Pour all the juices and sauce from the pot over the shanks.  Garnish with chopped parsley and lemon zest.

Who Said You Had To Be Italian To Understand The Language?

Somewhere in my travels, I copied something from a magazine.  It was an advertisement for Ferrari-Carano Vineyards and Winery.  I collect many recipes, and I don't know if I'll ever make them all in my lifetime.  Today, I made this one.

My advertisement reads...

"Who said you had to be Italian to understand the language?

Ferrari-Carano wines are carefully crafted in California's Dry Creek Valley, but it's their Italian heritage that lies at the core of the wine.  From the visitor-favorite Villa Fiore Shop and Enoteca to the savory Italian-inspired dishes that bring the wines' essence to life, Ferrari-Carano exudes Italian luxury from the inside out."

It also says..."don't miss Ferrari-Carano at this year's Vegas Uncork'd by Bon Appe'tit!  Learn more at vegasuncorked.com. "
This recipe came from Rhonda Carano's Kitchen.

I just recently read all the information on the San Marzono Tomatoes.  Better yet, I have learned about the D.O.P. tomatoes.  What is a DOP Tomato?  All these years, and I never paid attention.  Now I will for sure.

Shortly after I learned about these tomatoes, we went down to Naples for a week.  We went to DeRoma's Deli and right before my eyes, they had the exact brand I had been learning about.  There are other brands that are also D.O.P. San Marzono Tomatoes, carrying the stamp.  One is Cento Brand.

 I am convinced the reason this recipe was exceptionally good, is because I used the Poma Rosa San Marzano  brand of tomatoes.  After doing a long search I learned that Amazon does not carry the Poma brank, and there were only a few Gourmet Markets that carried it and had a online shopping section.  Don't make the mistake of the "Rosa".  It's not the same brand as the "Poma Rosa".

Rigatoni With Sausage and Mushrooms
Serves 4

2 Cups chicken broth
1 cup dried porcini mushrooms
2 Tbsp extra-virgin olive oil
1 medium white onion, finely chopped
3 cloves garlic, finely chopped
2 sweet Italian sausages, casings removed, crumbled
1 Tbsp. Marsala wine
2 cups plum tomatoes, peeled and chopped with juice
1 tsp dried marjoram
1/2 tsp dried thyme
1 bay leaf
Salt and Pepper
1 Tbsp. unsalted butter
1/2 cup freshly grated Pecorino Romano cheese
Handful of chopped parsley

Make sure it's Marsala wine!  I used Publix brand in the cooking oil section of the market

I find the dried Porcini mushrooms off to the back or side in the produce section of the market.  This is what they look like.  

In small pan, heat chicken broth to a boil.  Take off stove, add porcini mushrooms, cover with lid to soften mushrooms.  Meanwhile, heat the olive oil in a large skilled over medium heat.  Add the onion and garlic, fry until transparent.  Add sausages and saute' until golden brown.  Remove porcini mushrooms from broth with strainer, reserving chicken/mushroom liquid.

Chop mushrooms and add to skillet with rest of ingredients.  Add the Marsala wine, stir to allow to evaporate before adding tomatoes and 1 cup of the reserved chicken/mushroom broth.  Add marjoram, thyme, bay leaf, salt, and pepper to taste.

Lower heat and continue to cook, covered, for another 30 minutes, or until sauce is reduced.  Meanwhile cook the rigatoni according to package instructions.  When done, strain pasta in a colander.  Add pasta to large skillet and stir pasta with sauce, adding butter.  Remove bay leaf.

Make sure you use Pecorino Romano Cheese

Add cheese and chopped parsley, transfer to a warmed serving platter and serve immediately.

4 Recipes That Are Prepared Quickly For A Great Meal

A few days ago I made 4 recipes that I wanted to share.  Working diligently it took me 3 hours.

Black Bean Salad

Miso Skewered Skirt Steak

Rotisserie Shrimp

Creamed Spinach

 I started out by making a favorite of mine. It's easy and taste's great. Black Bean Salad

This black bean salad uses cilantro. For those of you who don't like cilantro, feel free to substitute with fresh basil. 

1 (15 ounce) can of black beans, rinsed and drained (or 1 1/2 cups of freshly cooked black beans) 

1 1/2 cups frozen corn, defrosted (or fresh corn, parboiled, drained and cooled, or grilled and cooled) 1/2 cup chopped green onions (including onion greens) or shallots 

1/2 fresh jalapeño pepper, seeded and minced, or 1/2 pickled jalapeño pepper, minced (not seeded) 

3 fresh plum tomatoes, seeded and chopped and/or 1 red bell pepper, seeded and chopped 

2 Tbsp lime juice (about the juice from one lime) 

1 Tbsp olive oil 

1 avocado, peeled, seeded, and cut into chunks 

1/2 to 1 teaspoon of sugar (to taste) 

Salt and pepper to taste 

1/2 cup chopped fresh cilantro 

 In a large bowl, gently combine the black beans, corn, chopped green onions, minced jalapeños, chopped tomatoes (or red bell pepper), lime juice, and olive oil. Gently fold in the chopped avocados. Add salt and pepper to taste. Sprinkle with sugar to taste, enough to balance the acidity from the lime juice. Chill. Right before serving, add the chopped fresh cilantro. 

Next, I made the miso-paste from the recipe Grilled Beef-Tenderloin Skewers with Red-Miso Glaze
I had defrosted a Skirt Steak that was a 1/2 pound and I thought that would be nice with the shrimp.  I ended up with three skewers of the meat.  Following the recipe,  I sliced the Skirt Steak, threaded it onto wooden skewers (that I soaked in water for at least 15 minutes), and brushed them with the Red-Miso Glaze.  I found the Red-Miso Glaze at The Fresh Market.  My local market did not carry it.

I had defrosted some shrimp, and decided to use the Cuisinart Rotisserie to cook them.

I brushed the shrimp very lightly with some of the red-miso glaze and put them on the skewers. I preheated the temp for 450 and they cooked for about 5 minutes.

The next recipe I made was Creamed Spinach, from Cook's Country. This was delicious and made with whole milk instead of cream. I bought the thinly sliced Prosciutto from the pre-sliced market lunchmeat section, and it was just the right amount. Hardest part of the whole recipe was finely chopping the Prosciutto.  Another good thing is you can freeze the leftover creamed spinach.  Here's my pic:

4 tablespoons unsalted butter

8 slices (thin) prosciutto, chopped fine

2 (10-ounce) bags curly-leaf spinach, stemmed and torn into bite-sized pieces

1 small onion, chopped fine

2 teaspoons minced fresh sage

4 garlic cloves, minced

1/8 teaspoon ground nutmeg

2 tablespoons all-purpose flour

1 3/4 cups whole milk

3/4 cup grated Parmesan cheese

Salt and pepper

1. Melt 1 tablespoon butter in large Dutch oven over medium heat. Cook half of prosciutto until lightly browned and crisp, about 5 minutes; transfer to paper towel-lined plate. Add spinach to pot in handfuls, stirring to allow each batch to wilt slightly before adding next. Continue to cook until spinach is uniformly wilted and glossy, about 1 minute. Transfer spinach to colander set over bowl and press with wooden spoon to release extra liquid.

2. Wipe out Dutch oven and melt remaining butter over medium heat. Add onion, remaining prosciutto, and sage and cook until onion is softened, about 5 minutes. Stir in garlic and nutmeg and cook until fragrant, about 30 seconds. Stir in flour and cook until golden, about 1 minute. Whisk in milk and simmer, stirring constantly, until thickened, about 3 minutes.

3. Return spinach to pot and stir until heated through, about 1 minute. Off heat, stir in 1/2 cup Parmesan and season with salt and pepper. Transfer to serving bowl, sprinkle with remaining Parmesan, and top with crispy prosciutto. 

 I had covered the skewers on plates with plastic wrap and had chilled it with the Black Bean Salad. When we were ready to make dinner, I just preheated the Rotisserie Grill, and outside Grill and pulled out the Salad. The meat only took 2 minutes (1 minute each side), and Shrimp took 5 minutes. Everything was delicious.

Ocala Downtown Square

We went to the Square last night and I took some pictures.  They also have an ice skating rink.  The lights are truly magical.  Here's a link of the activities in the upcoming weeks.  And here's the pics we took:

Here, you get an idea of the size of the tree, with the people standing underneath

Bonita Springs Beach & Fun at DeRoma's Gourmet Market & Restaurant

Today, we visited the Bonita Springs Beach.   We walked for an hour and then ventured on to lunch and some shopping.

We had lunch at DeRomo's Restaurant

After lunch we went to DeRomo's Gourmet Market to pick up some goodies to take home with us.  We'll be returning home tomorrow.

Clubhouse Decorations @ Pelican Landing Motorcoach Resort

When I walked with Tucker yesterday, I took a picture of the flowers to be planted near the Clubhouse

Nicely done

Slate used as a canvas, at the inside entrance to the Clubhouse