Monday, November 23, 2009

Favorite Recipe: Chai Latte Mix

This is one of my favorite beverages. I can even the remember the very first cup that I ever drank at a coffee cafe in Gainesville, Florida. I prepare this as a sugar free version, but feel free to substitute the real deal. Not only is this a great mix to have around the house, but it would be a great host/hostess gift for all of those holiday gatherings that are right around the corner. Just put the mix in an airtight jar and attach a bow with preparation instructions...done and done. Yields 8 servings. Enjoy!

Ingredients:
1/2 cup Splenda
1/4 cup non-dairy powder coffee creamer
1/4 cup powdered milk
1/4 cup sugar-free CoffeeMate Vanilla non-dairy powder coffee creamer
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon white pepper

Directions:
1) Mix together all of the ingredients in a large bowl. Process the mixture in a food processor until smooth (this will make sure that the spices are evenly distributed). Store in an airtight container.
2) Boil water and steep your favorite bag or loose tea in a mug. Both black and white tea work well. Remove tea bag and stir in 2 to 3 tablespoons of the chai latte mixture. Let mixture sit for 2 minutes before drinking.

Thursday, November 5, 2009

Favorite Recipe: Brunswick Stew

I have to say, this is one of my favorite things to eat, and I swear, the cool weather makes it taste even better. For me, there is nothing more comforting than a good stew. I have always loved the Brunswick stew at Country's Barbecue since it isn't quite as sweet as other versions that I have had. I think that I have finally tried enough recipes and done enough tweaking to achieve a recipe that is very similar. I even came up with a recipe that can be prepared in the crockpot...what busy woman doesn't love that? Keep warm and enjoy! Yields 6 servings.

Ingredients:
1- 14.5 ounce can chicken broth
1 cup frozen baby lima beans
1 package Simply Potatoes Diced Potatoes & Onion
6 chicken tenders
2 tablespoons + 2 tablespoons butter, divided
1- 14.5 ounce can stewed tomatoes, chopped with juice
1- 14.5 ounce can creamed corn
1- 14.5 ounce can yellow corn
1 cup ketchup
1/8 cup yellow mustard
1/4 cup white vinegar
1 and 1/2 teaspoons minced garlic
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 teaspoons Liquid Smoke
1 tablespoon Worcestershire sauce
1 tablespoon Texas Pete hot sauce
1 teaspoon lemon juice
1 tablespoon brown sugar

Directions:
1) In a large crockpot, combine 2 tablespoons of butter, chicken broth, lima beans, potatoes, and chicken tenders. Cook on high heat setting for 4 hours.
2) Reduce heat to low setting. Stir stew, breaking up chicken into shredded pieces. Add tomatoes with juice, creamed corn, and yellow corn.
3) In a small bowl, combine 2 tablespoons melted butter with ketchup through brown sugar and whisk together until well mixed.
4) Add sauce mixture to crockpot and cook for 1 hour over low heat setting.

Wednesday, November 4, 2009