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Showing posts from April, 2014

Starbucks Caffè Mocha (home-made)

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I'm not sure we could even call this a recipe, it's more of an "ah ha" moment when I tell people I've been making my version of Starbucks's Caffè Mocha for years. I've tried numerous ways of flavoring coffee over the years, including the fancy syrups, Nesquik and chocolate sauce (McDonald's uses Hershey's syrup), but the best is hot-chocolate packets. While almost any will work (can you say marshmallows in your coffee?), the closest to Starbucks is Swiss Miss Dark Chocolate Sensation.

The truth is that this is a super quick way of preparing a $4 cup of coffee, at home, with minimal fuss. It requires no additional sugar, and comes out perfect every-time!
Of course the perfect cup of coffee wouldn't be perfect without some of stroopwafels (dutch caramel wafers).
Ingredients:


Coffee (For this example, I'm using Keurig Starbuck Brand French Dark Roast)Swiss Miss Dark Chocolate Sensation hot-chocolate packetsFrench Vanilla CreamerWhipped Cream (…

Sesame Chicken Recipe

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Who doesn't love sesame chicken from your local Chinese restaurant? It's technically deep-fried and candy-coated chicken. That's right, candy chicken! What will they think of next?

While every take-out restaurant has their own version of this recipe based on their choice for flavors of wine, and sweeteners, this recipe attempts to bridge a common ground between the super sweet, and the just right savory goodness of the rich soy flavors.

Recipe Ingredients:
Rice16 oz. of skinless, boneless chicken breasts vegetable oilsesame seeds 1 tablespoons of raspberry wine 3 tablespoons of honey 3 tablespoons of sugar 1 tablespoon of rice vinegar 2 teaspoons of McCormick's brand Far East Sesame & Ginger blend 1 teaspoon of soy sauce ½ teaspoon of ginger ½ teaspoon of garlic powder pinch of Accent brand seasoning (optional) Method:
Prepare rice. Chop chicken into cubes. Fry chicken with a few tablespoons of vegetable oil.When chicken is cooked, add wine, honey, soy sauce, vinegar…

Chorizo and Queso Tacos (Pimento Cheese Tacos)

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One of the more interesting types of foods to appear in North Carolina recently are foods with pimento cheese. First it started with burgers, now it's on tacos, but perhaps the best experience I had with it was on a taco from the Burrito Bandito food truck on the campus of UNCG.

Most of these pimento creations are not like the pre-made store bought kind you may be used to. They're homemade using Velveeta cheese, diced pimentos, and in some cases, other secret seasonings. However, I'm not so sure any of its necessary though when it comes to pimento cheese and chorizo tacos. By the time you add spiced meat, salsa, and all the other flavors in,  what you're really tasting is the cheese and the meat, accented by the salsa.

So I wondered, could I cheaply and easily reproduce these tacos which were selling like crack without all the complicated nonsense? Sure I could!. There are a couple things to remember though about using chorizo (or Mexican pork sausage). In the United …

Homemade Greek Gyros

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There's actually an entire street in Brussels called Pita Alley where you can buy endless amounts of Greek gyros for about about 3.50 Euros a piece. They're pretty simple, generally a combination of lamb and/or beef, Greek coleslaw, and seasonings. Living in America without cheap shaved lamb, makes cooking true Greek gyros difficult, however I think this recipe outlines a perfect plan of attack no matter what products you have access to. Perhaps in some of the larger American cities you can obtain lamb much easier, so please feel free to substitute. My other problem is the coleslaw; I don't like coleslaw in America or in Europe and despite this compromise which makes this recipe slightly less authentic, I still feel the general tastes are there. After all, this is my blog, and these are my gyros. You can always use sliced cabbage in place of lettuce shreds if you prefer.

Here's what you need:

1 onion1 lb shaved beef or lamb (Steak-Ums also work in a pinch)1/3 cup of ma…