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Culinary Tales

Cocktails/ Culinary Tales

Orange Creamsicle Mimosas

These Orange Creamsicle Mimosas are the perfect pep up this week! Bubbly Champagne meets sweet & creamy vanilla ice cream mixed with orange sherbet, and just a touch of mint.

It’s no secret that Champagne makes everything better! And this cocktail does not dissapoint! It’s the perfect take on a “Dreamsicle” – no blender required!

To start you’ll need a bottle of your favorite champagne! When it comes to using champagne in a cocktail, it does not need to be pricey! There are plenty of affordable, high-quality champagne options out there, perfect for this! So, grab your favorite bottle. (Note – You can also use Friexenet or Prosecco!)

Orange Creamsicle Mimosas

Start by scooping vanilla ice cream and orange sherbet into your glass. There are premade creamsicle ice creams you can easily pick up or you can add them separately!

Next, pour your Champagne right on top of the ice cream. Add a sprig of mint – this is not only the perfect garnish it pairs really well with the flavors in this cocktail too!

It’s that easy to make! Just scoop & pour. The ice cream sort of melts into the champagne and the flavors just get better and better.

Orange Creamsicle Mimosas

Print Recipe
Serves: 1 Cooking Time: 10 minutes

Ingredients

  • Scoop vanilla ice cream & orange sherbet into a champagne glass.
  • Pour Champagne over ice cream.
  • Add a mint leave!
  • Sit back and enjoy!

Instructions

1

1/2 Scoop Vanilla Ice Cream

2

1/2 Scoop Orange Sherbet

3

1 Cup Champagne

4

Mint leave (optional)

Culinary Tales/ Savory Vegetables

5 Minute Homemade Salsa

Yesterday, I made this 5 Minute Homemade Salsa! It was so easy to make & it taste just like restaurant style salsa!

I used fresh tomatoes, limes, cilantro, onions, poblanos, garlic, and a little tomato paste. I threw it all in my Ninja Food Processor and in less than 5 minutes it was ready to devour!

5 Minute Homemade Salsa

I used one large tomato as well as some cherry tomatoes, because that’s what I had on hand. Start by removing any stems (tomato & poblano) and seeds (from the poblano). Next, dice your onion. The cilantro can be left as is, the stems are fully edible and good for you too!

Now, If you have the time and supplies – I highly recommend roasting your tomatoes and peppers via the grill or oven. I had a few extra minutes so, I lined a pan with foil and sprayed it with cooking spray allowing my tomatoes and Poblanos to roast for about 10 minutes.

This step is totally optional and you can easily go straight to blending your salsa if you’d rather. Either way will yield delicious restaurant style salsa every time!

Place the tomatoes, onion slices, cilantro, poblanos, crushed garlic, and tomato paste right into the food processor! Squeeze your lime right on top of the other ingredients, getting as much juice as you can out of it and then discarding the rind. Place the lid on tight and blend away.

You can also add salt, black pepper, and white sugar to taste. I used about a dash of each.

Once your salsa is mixed thoroughly it’s ready to serve! Super simple, fresh, and delicious.

Serve immediately or place in the fridge in a sealed container for 3-4 days.

This Salsa is perfect to keep on hand as a snack and it goes perfectly with my Slow Cooker Shredded Chicken Tacos!

5 Minute Homemade Salsa

Print Recipe
Serves: 4 Cooking Time: 5 Minutes

Ingredients

  • 3-4 Large Tomatoes or 15-20 Cherry Tomatoes
  • 1/2 Cup of Cilantro
  • 1 Tbsp Crushed Garlic
  • 2 Tbsp Tomato Paste
  • 1 Small Poblano Pepper
  • 1/2 White Onion (Diced)
  • 1 Lime
  • Salt, Black Pepper, Sugar (Optional/To taste)

Instructions

1

Add diced onions, poblanos, cilantro, tomatoes, tomato paste, and crushed garlic to blender. Squeeze lime juice in and discard lime.

2

(Optional) Add black pepper, salt, sugar to taste.

3

Blend on high.

4

Serve and enjoy!

Coffee/ Culinary Tales

21 Coffeehouse Recipes You Can Make At Home

This is a compilation of my favorite 21 Coffeehouse Recipes You Can Make At Home! The ones that taste like they were made in your local coffee shop but, instead you can make them right in the comfort of your own kitchen without going anywhere!

I have to admit I usually start each morning with a latte from Dunkin’, Starbucks, or my local coffeehouse.. depending on where I am and what I’m craving.

However, in light of everything going on in the world currently I will not be venturing out especially not for my daily coffee. Instead I’ll be making one here every morning (something I should’ve been doing all along). I’ll be saving my $5 + everyday and I will be able to fully customize it!

If you’re looking to do the same, here are some amazing recipes to try! I promise they will help fill the void whether you’re hunkered in at home, love making your own coffee, or just looking to save a little money!

Smore’s Latte by Le Petite Eats

Homemade Caramel Vanilla Iced Coffee by Cooking With Amber

Affogato by My Yellow Apron

Creamy Almond Coconut Cashew Coffee by Culinary Ginger

Iced Caramel Latte by A Seasoned Greeting

Sparkling Iced Coffee by Cooking with Janica

Iced Salted Caramel Coffee by Carefree Mermaid

Caramel Coffee Oreo Shake by Two Kids and A Coupon

Pistachio Coffee Latte by Zestful Kitchen

Vietnamese Iced Coffee by Delightful Plate

Iced Mocha Latte by Natalie’s Health

Cinnamon Eggnog Coffee by Carefree Mermaid

Iced Mint Mocha by Finding Zest

Frosted Hazelnut Mocha by Carefree Mermaid

Coconut Mocha Frappucino by Powered By Mom

Caramel Frappucino by Baking Beauty

Iced Maple Syrup Cardamom Coffee by Recipes From A Pantry

Iced Caramel Macchiato by Cooking with Janica

Frozen Hazelnut Mocha Coffee by Carefree Mermaid

Frosted Coffee by Dukes and Duchesses

Vietnamese Coconut Coffee by Delightful Plate

Vegan Mocha Frappe by Delightful Adventures

Culinary Tales/ Meats

Air Fryer Toasted Ravioli

I’ve had the air fryer for about 3-4 months now. I realized this weekend I had yet to make a toasted ravioli in it. So, I’ve whipped up this quick and easy recipe for Air Fryer Toasted Ravioli. You only need 4 ingredients!

Air Fryer Toasted Ravioli

To make these crisp, “fried” ravioli you’ll need frozen ravioli, Italian bread crumbs, milk, and eggs. Also, a dipping sauce is highly encouraged!

Let’s Get Started

Combine one egg and one cup of milk in a bowl. Next, add italian bread crumbs to a separate bowl. I also added some additional seasoning to the bowl – garlic powder, minced onion, and Parmesan cheese.

Line your tray with foil or parchment paper, then spray with non-stick cooking spray.

One at a time, dip a ravioli into the egg mixture – covering it. Then dip it into the bread crumb mixture make sure it is fully coated.

Place it right on to the foil. Leave a little room in between the ravioli. It doesn’t have to be too much, just enough so that they aren’t touching.

Once you’ve finished all of your ravioli or filled your tray (If you’re doing a lot.)

This is where our “secret” step comes in! This step makes the difference in breading that is soggy & falling off and breading that is crisp & perfectly coating it’s ravioli! We’re now going to take the tray of breaded ravioli and place it in the freezer for about half an hour.

At this point you can turn on the air fryer so that it starts to preheat! I set mine at 380 degrees. Once it’s done pre heating place the tray of ravioli in and set the timer for about twenty minutes turning half way through . I flipped them as well so that they would cook evenly on both sides!

Once they are golden brown and the internal temp reaches 165 degrees – they are ready to go!

Optional but, delicious : Sprinkle with a little Parmesan cheese and fresh parsley. Serve them with marinara sauce and enjoy!

Air Fryer Toasted Ravioli

Print Recipe
Serves: 2-4 Cooking Time: 1 hr

Ingredients

  • 1 Bag of Frozen Ravioli (Cheese or Beef)
  • 1 Cup of Milk
  • 1 Egg
  • 1 Cup of Italian Bread Crumbs
  • -Optional-
  • 1 Tsp Garlic Powder
  • 1 Tsp Minced Onion
  • 1 Tsp Fresh Parsley
  • 2 Tbsp Parmesan Cheese
  • These are all optional, not necessary but can be added to bread crumb mixture to enhance flavor!

Instructions

1

Combine one egg and one cup of milk in a bowl.

2

Put Italian bread crumbs in a separate bowl. You can add the optional ingredients to this bowl if you wish (minced onion, garlic powder, and half of the Parmesan & parsley)

3

Line your cooking tray with foil and spray with non-stick cooking spray.

4

Dip ravioli into the egg mixture - covering it. Then dip it in the bread crumb mixture, coating it fully.

5

Place them on to the foil lined tray as you finish. Place tray in freezer for 30 minutes.

6

Preheat Air Fryer to 380 degrees, cook for 20 minutes. Turning & flipping half way through.

7

They are done cooking when they are golden brown and the internal temp reaches 165 degrees.

8

Optional but, delicious : Sprinkle with a little Parmesan cheese and fresh parsley. Serve them with marinara sauce and enjoy!

Culinary Tales

20 Easy Recipes You Can Make with Ingredients From Your Pantry

So you’re hungry and stuck in the house? Whether you’re quarantined, snowed in, or just don’t feel like leaving the comfort of your own house today – here’s a list of 20 Easy Recipes You Can Make With Ingredients From Your Pantry!

There are even a few recipes that made the list with an ingredient or two from the fridge or freezer, but they are staple ingredients that you may already have!

This will also give you an idea of some things you can keep on hand/ stock up on in case you ever need to cook straight from the pantry/fridge in the future as well!

Spaghetti with Garlic & Olive Oil by The Clever Meal

Instant Pot Tortilla Soup by Cardamom and Coconut

Boozy Margarita Cake Balls by Homecooking Memories

Instant Pot Chow Mein by Corrie Cooks

Instant Pot Vegetable Soup by A Mom’s Impression

Easy Roasted Buffalo Chickpeas by Marathons and Motivation

Arrabbiata Pasta by Three Olives Branch

Ice Cream Bread by Sugar and Soul

Vegan Pesto Pasta by Happy Kitchen

15 Minute Sesame Noodles by Busy Cooks

Cinnamon Apple Loaf Bread by Milk and Pop

Italian White Bean Soup by The Clever Meal

Caramelized Bacon & Green Bean Casserole by Carefree Mermaid

Chocolate Cake (that requires no eggs and no dairy!) by The Good Hearted Woman

Vegan Meatballs by The Clever Meal

Slow Cooker Vegan Chili by Happy Kitchen

Blueberry Oat Bars by A Plantiful Path

Courgette & Pea Pasta by A Mummy Too

Instant Pot Mexican Rice by Recipes From A Pantry

Coconut Chocolate Bars by Refresh My Health

Coffee/ Culinary Tales

Frozen Hazelnut Mocha Coffee

Today I’m sharing a recipe for this Frozen Hazelnut Mocha Coffee. I have a love for frozen or cold coffees even in the winter! I just can’t help it.

I find myself hitting up the drive thru whenever I can for a Frozen Coffee, I do realize though that I need to be making my own coffee at home a whole lot more often.

To make this you’ll need cold brewed coffee, ice, hazelnut creamer, and chocolate syrup.

Frozen Hazelnut Mocha Coffee

Start by pouring one cup of the Cold Brewed Coffee into your blender.

Next, add a cup of ice.

Now, add 2 Tbsp of the Hazelnut Creamer.

Finally, add about 3 Tbsp of the Chocolate Syrup (You don’t actually need to measure this, you can just guesstimate.)

Blend well. If it’s too clumpy, blend longer. If it’s too thin – add more ice or, if it’s too thick add more coffee!

Take a glass and swirl chocolate syrup straight into the glass.

Pour your Frozen Coffee right into the glass!

Enjoy the taste of Frozen Coffee at home!

Frozen Hazelnut Mocha Coffee

Print Recipe
Serves: 1 Cooking Time: 10 minutes

Ingredients

  • 1 Cup of Cold Brewed Coffee
  • 1 Cup of Ice
  • 2 Tbsp Hazelnut Creamer
  • 3 Tbsp Chocolate Syrup

Instructions

1

Add the ice to the blender.

2

Pour in the coffee.

3

Add the chocolate syrup and hazelnut creamer.

4

Blend well!

Culinary Tales/ Meats

Instant Pot Chicken Noodle Soup

This Instant Pot Chicken Noodle Soup is ready in less than 15 minutes! Homemade Soup in less than 15 minutes! Delicious juicy chicken, with hearty vegetables in a satisfying broth. This soup is perfect for anytime!

When I think of soup, I tend to think of slow-cooked, simmered for hours and flavors melding together. But, sometimes you just don’t have all day . That’s where the Instant Pot comes in.

Making this Chicken Noodle Soup in the instant pot is a really quick process. It’s amazing how helpful the instant pot can be while putting together a hearty family dinner.

Not only is it time savvy, all of the flavors are there! The delicate noodles, savory carrots, celery, delicious chicken, it’s the perfect any time soup! Comfort food in less than fifteen minutes.

Instant Pot Chicken Noodle Soup

To make this soup I’m using Rotisserie Chicken – it’s so convenient. Plus, it’s affordable and delicious. I’m also using carrots, celery, onions, vegetable broth, chicken broth, and fettuccine noodles.

Start by putting 2 Tbsp of unsalted butter in the instant pot. Turn the pot to sautee. Add your onions, celery, and carrots.

After you’ve browned the vegetables for a few moments change the setting to soup/broth . Add the vegetable broth and the chicken broth.

Next, add the fettuccine noodles and the chicken!

Return lid. Cook for about ten minutes.

Stir and check to see if the noodles are tender enough. If they are not replace lid and cook for an additional 5 minutes.

It’s that easy!

Serve the soup right away! I like to serve mine with those tiny little oyster crackers.

Instant Pot Chicken Noodle Soup

Print Recipe

Ingredients

  • 2 Tbsp Butter (unsalted)
  • 1 package Fettuccine Noodles
  • 3 Cups Chopped, Cooked Chicken (I used Rotisserie.)
  • 1-2 Carrots sliced
  • 1-2 Celery Stalks sliced
  • 1 Container of Chicken Broth
  • 2 Cups of Vegetable Broth

Instructions

1

Put 2 Tbsp of unsalted butter in the instant pot. Turn the pot to sautee.

2

Add your onions, celery, and carrots.

3

After you’ve browned the vegetables for a few moments change the setting to soup/broth .

4

Add the vegetable broth and the chicken broth.

5

Add the fettuccine noodles and the chicken!

6

Return lid. Cook for about ten minutes.

7

Stir and check to see if the noodles are tender enough. If they are not replace lid and cook for an additional 5 minutes.

Looking for another quick and easy soup? Try my Reuben Soup with Homemade Croutons!

Culinary Tales/ Sweet Things

King Cake Pull Apart Doughnuts

These King Cake Pull Apart Doughnuts are the perfect way to celebrate Mardi Gras. They even have a special surprise inside: Raspberry & Chocolate filling!

They only take about 10 minutes to prep then they get popped in the oven to bake! To make these scrumptious doughnuts you’ll need: puff pastry, chocolate hazelnut spread, raspberry jam, some food coloring, and some sprinkles!

King Cake Pull Apart Doughnuts

Preheat the oven to 350 degrees.

Spray a cupcake pan with non-stick cooking spray.

Next, start by slicing your puff pastry into three different strips.

On the first strip spread purple sprinkles over it generously. On the next strip place a few drops of green food coloring, and using a spoon spread it across. Then do the same on the third strip with the yellow food coloring.

Once you have your strips colored, slice each of them into two more strips lengthwise (You should have 6 strips total). Now, slice those in half once horizontally.

Take one yellow strip, one purple strip, and one green strip and lay them flat together touching with their colored side facing down. Spread 1 tsp of raspberry jam and one tsp of chocolate hazelnut spread on them.

Then twist them closed, keeping the filling inside!

Place them one by one in the cupcake pan as you finish. Once you’ve twisted each of them and added them to the pan, place the pan in the oven and bake for about 30 minutes.

The doughnuts are done when the dough is a light golden brown, and if you stick a toothpick in them it comes out clean!

These make for a festive breakfast on Mardi Gras! They are the perfect size and are best eaten warm!

I sprinkled the tops with a little powdered sugar as well!

King Cake Pull Apart Doughnuts

Print Recipe
Serves: 10-12 Cooking Time: 40 minutes total

Ingredients

  • 1 sheet of Puff Pastry
  • 3 Tbsp Chocolate Hazelnut Spread
  • 3 Tbsp Raspberry Jam
  • Purple Sprinkles
  • Green Food Coloring
  • Yellow Food Coloring
  • Powdered Sugar for garnish (optional)

Instructions

1

Preheat the oven to 350 degrees.

2

Spray cupcake pan with non-stick spray.

3

Slice puff pastry into three different strips.

4

On first strip spread purple sprinkles over it generously.

5

On next strip place a few drops of green food coloring, and using a spoon spread it across.

6

Do the same on the third strip but, with the yellow food coloring.

7

Once strips are colored, slice each of them into two more strips lengthwise (You should have 6 strips total).

8

Now, slice those in half once horizontally. (For a total of 12 strips altogether!)

9

Take one yellow strip, one purple strip, and one green strip and lay them flat together touching with their colored side facing down.

10

Spread 1 tsp of raspberry jam and one tsp of chocolate hazelnut spread on them.

11

Then twist them closed, keeping the filling inside!

12

Place each twist in the cupcake pan as you finish.

13

Bake for about 30 minutes.

14

The doughnuts are done when the dough is a light golden brown, and if you stick a toothpick in them it comes out clean!

King Cake Baby

Traditionally King Cake has a little plastic baby inside and whoever receives the piece with the baby “wins”. They are then treated like royalty the whole night.

You can carry on this tradition by placing a baby in the middle of one of the doughnuts After it’s baked and cooled – just be cautious to let everyone know before hand that one of them does contain a baby! (And I would not try this with children!)

You can even simply place a the baby on top for decoration! If you cannot find a “Marci Gras” section at your local store just head on over to the baby shower section of any craft store or Walmart. You can generally find a whole pack of plastic babies for less than $2.00!

If you enjoyed this recipe be sure to check out my Quick & Easy King Cake Recipe as well!

Happy Mardi Gras!

Coffee/ Culinary Tales

Cold Brew Coffee with Pink Velvet Foam

I love Cold Brew Coffee and I love flavored foam on top even more. So, this Valentine’s Day I’ve been inspired to make a Cold Brew Coffee with Pink Velvet Foam.

The foam tastes just like red velvet with a pretty pink tone to it!

Cold Brew Coffee with Pink Velvet Foam

Start by making your cold brew coffee. Set it aside. To make the Pink Velvet Foam – it’s easy! You’ll need whipping cream, red food coloring, unsweetened cocoa powder, and confectioner’s sugar.

In a large bowl combine two cups of whipping cream, one Tbsp of unsweetened cocoa powder, three drops of red food coloring, and one cup of confectioner’s sugar.

Whisk it rapidly. Keep whisking until it’s fully mixed. Then continue to whisk until it starts get a little foamy and frothy!

Finally, pour the foam right on top of the cold brew coffee.

The foam should be thick enough that it sits right on the top!

Cold Brew Coffee with Pink Velvet Foam

Print Recipe
Cooking Time: 8 minutes

Ingredients

  • 2 Cups of Whipping Cream
  • 1 Tbsp of Unsweetened Cocoa Powder
  • Red Food Coloring
  • 1 Cup of Confectioner's Sugar

Instructions

1

Combine two cups of whipping cream, one Tbsp of unsweetened cocoa powder, three drops of red food coloring, and one cup of confectioner's sugar.

2

Whisk it rapidly. Keep whisking until it's fully mixed and frothy.

3

Pour over top of cold brew coffee!

Treat yourself with these sweet coffees!