Mocha Frappuccino

Anytime I go to Starbucks my drink of choice is the Frappuccino. There's just something refreshing about coffee blended with chocolate, milk and ice. I rarely make a trip to Starbucks these days because it is quiet costly for a "treat." I've experimented with making the drink at home but have never been successful. I never could get my proportions right and making it with regular coffee at home seemed to be the big challenge. I finally resorted to Google to find a home Frappuccino recipe. After trying a few, I came across one that is pretty close to the real thing.

Mocha Frappuccino
Makes One Serving
From Sweet Savory Life

Ingredients:

• 1 3/4 cups crushed ice
• 3/4 cup strong, brewed coffee (cooled)
• 1/2 cup milk (I used 2%)
• 2 tablespoons sugar
• 2 tablespoons chocolate syrup
• Optional Toppings: Whipped cream and a drizzle of chocolate syrup 

Blend all ingredients in a blender for 30 seconds to 1 minute, until the ice is crushed and Frappuccino looks smooth.

Variations: Plain Frappuccino - omit the chocolate syrup and add one extra tablespoon of sugar. Java Chip Frappuccino - Make as above and add 1 tablespoon of chocolate chips.

Tacos

Homemade tacos is a "go-to" recipe in my house. They are easy to whip together for a quick, weeknight meal. For several years, I purchased the taco seasoning packets from the store. The packets are okay but contain a lot of sodium. I stumbled across a recipe by Rachel Ray where she makes her own homemade seasoning using equals parts chili powder, cumin, onion powder, and garlic powder. I started out by experimenting with her version until I came up with my own seasoning.




Homemade Tacos
from Tasteful Cuisine

1 lb. ground chuck
1/2 cup finely chopped onion
2 garlic cloves smashed and chopped
1 1/2 to 2 teaspoons salt
1/2 teaspoon black pepper
A pinch of red pepper flakes
1/2 tablespoon onion powder
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon sugar
3/4 cup of water
Tortillas
Toppings: Chopped lettuce, diced tomatoes, salsa, shredded cheese, and sour cream

In a 12 inch skillet, brown the hamburger and onion. Once the hamburger is cooked through, drain and return to heat. Create a "hot spot" for the garlic and saute the garlic until fragrant, about 30 seconds. Stir in the rest of the seasonings and allow them heat until they too are fragrant, about 30 seconds. Add the water and allow to simmer for at least ten minutes.* Once the water is evaporated, taste the meat and adjust the seasoning accordingly. Spoon taco meat onto tortillas and top with lettuce, shredded cheese, diced tomatoes, sour cream, and salsa. 

*The longer the the meat is simmered, the more flavorful and tender the meat becomes. Simmer for at least ten minutes but preferably for thirty minutes.


 

Smashed, Rosemary Potatoes

Nothing compliments dinner like a good, hearty potato. I love potatoes anyway they come: baked, fried, mashed and smashed! I'm not sure where this recipe originated. My mother made a similar recipe growing up and I have now devised my own version. I recently watched an episode of, America's Test Kitchen and they made a similar version of smashed potatoes and it inspired me to try these potatoes again. Start by boiling the potatoes until they are tender (but not falling apart) and then drain and cool. It is very important that they potatoes cool completely as it will make the smashing process much easier. Once the potatoes are cool, smash them with a potato masher, drizzle with extra virgin olive oil and sprinkle with coarse salt, black pepper and herbs. Bake them until they are golden brown and you have yourself an excellent side dish with any meal. Let's get started:

Smashed, Rosemary Potatoes

6 small, yellow potatoes (red would also work great)
Extra Virgin Olive Oil
I sprig plus 1 tablespoon Rosemary
I tablespoon Fresh Chives
Coarse Kosher or Sea Salt
Coarse Ground Black Pepper

First, scrub potatoes under water until clean. In a saucepan, place clean potatoes and fill with water, just covering the potatoes. Add one sprig of rosemary and a dash of salt to the pan. Bring to a boil and boil the potatoes over medium high heat about 30-35 minutes or until tender. Test one potato by inserting a paring knife. If the knife inserts and comes out easily the potatoes are ready. Drain the potatoes and transfer to a tea towel to dry and cool completely. Once the potatoes are cool, preheat your oven to 425 degrees and prepare your potatoes by brushing with olive oil and placing on a greased (with olive oil) cookie sheet. Brush your potato masher with olive oil (to prevent sticking) and smash each potato. Drizzle each potato with olive oil and season generously with salt, pepper, and rosemary. Bake at 425 degrees for 15-20 minutes or until golden brown. Remove from heat and sprinkle each potato with freshly chopped chives. I served these alongside some baked chicken and a fresh garden salad. They compliment almost any meal and would be a great side dish for your summer barbeques.