Iced Lattes

Coffee has been referred to by many as the nectar of the gods.  Since the 15th century, coffee has steadily increased in popularity until the present day, where it is one of the most popular beverages in the world.  During the colonial period in the United States, tea and alcohol were the drinks of choice, but during the American Revolution and the War of 1812, tea imports were cut off by the British Empire, leading to the growing popularity of coffee in the United States.  Today, people will stand in line to pay upwards of $5 to enjoy a 20 oz cup of the hot black liquid.

Although you could stop at your local coffee house for an iced latte, you can achieve the same results at home for a fraction of the cost.  Iced lattes are some of the simplest coffee drinks to make.  All you need are a few simple ingredients, an espresso maker, and a cup in which to mix the ingredients.  Unlike the hot version of the drink, there is no need to steam the milk or produce a milk foam.  Just brew the espresso, stir it with milk and your favorite flavoring (if desired), and pour over ice.  I like mine with a mixture of hazelnut and vanilla, but my wife likes hers with caramel or chocolate.  Add whatever flavors you like.  Just remember, making you own is so much quicker and cheaper than ordering that large decaf soy vanilla latte with an extra shot of espresso over ice.

Iced Latte

2 oz espresso

12 oz milk

1 1/2 oz flavoring syrup

1 1/2 cups ice

Brew espresso according to manufacturer's directions. In large cup, stir together espresso, milk, and syrup. Add ice and serve immediately.

Roasted Corn and Black Bean Salsa

After spending four months away from home for work, all I wanted was a taste of home.  With me currently living in Omaha, there is nothing more Nebraskan than corn.  I don't even have to go a mile from my house to find corn fields as far as the eye can see.  So when I went to the farmer's market and found fresh corn available, I knew I had to get some.

This salsa combines the fresh corn from Nebraska with the flavors of my previous home in Texas.  Black beans, chipotle peppers, and lime combine to provide a flavor that screams Tex-Mex.  Roasting the corn really changes the flavor of this salsa, so don't skip that step.  If you do, you'll definitely regret it.

A quick note on removing corn from the cob.  Make sure you use a very sharp knife, as a dull knife will make this difficult and can be dangerous. I like to remove the corn by holding the cob upright in a large mixing bowl rather than on a cutting board.  As the knife cuts through the corn, the kernels fall into the bowl and do not go flying all over the kitchen.


Roasted Corn and Black Bean Salsa

4 ears fresh corn
1 can (15 oz) black beans, rinsed and drained
1/2 cup red onion, chopped
1 chipotle, seeded and chopped fine
3 Tbsp cilantro, minced
3 Tbsp olive oil, divided
Salt and pepper, to taste

Remove corn from cob.  Preheat oven to 425 degrees F.  In mixing bowl, toss corn kernels with 1 Tbsp olive oil and salt and pepper to taste.  Pour onto foil lined cookie sheet and roast in oven for 25 minutes.  Remove from oven and let cool 10 minutes.

In large mixing bowl, stir together corn kernels, beans, red onion, chipotle, cilantro, and remaining 2 Tbsp olive oil.  Season to taste with salt and pepper.  Refrigerate at least one hour.  Serve with corn chips or use in your favorite taco or burrito.

Chicken w/Smoked Ham and Parmesan

I originally found this recipe about 5 years ago in a cookbook about Italian cooking.  Since then, I have made this too many times to count.  It is one of the regulars in our dinner rotation due to its ease and quickness of preparation.  Additionally, we usually have the ingredients for this in our refrigerator at all times, so no special trips to the store are needed.  You can use whatever smoked deli ham ham you prefer for this (I like Boar's Head brand), and any leftover ham can be used for sandwiches for lunch the next day.  I have even tried prosciutto, but the flavor of the ham overpowered everything else, so I would not advise using it in this case.

We typically will have this with a side of pasta (one of our favorites can be found here) and some form of vegetable(s).  I particularly like to pair this with sauteed broccoli or roasted asparagus.  

Chicken w/Smoked Ham and Parmesan

4 boneless, skinless chicken breasts

4 thin slices smoked deli ham

1/4 cup grated Parmesan cheese

3 Tbsp olive oil
2 Tbsp butter, melted
Salt and pepper

Lightly pound chicken breasts to achieve a uniform thickness.  Season both sides of chicken with salt and pepper.  Heat olive oil in large skillet over medium-high.  Place chicken in pan and cook 7-8 minutes on first side.  Flip chicken.

Cook on second side for 3-4 minutes.  Lightly drape each piece of chicken with a slice of ham.  Divide Parmesan cheese evenly and sprinkle over each slice of ham.  Drizzle each piece of chicken with 1/2 Tbsp butter.  Continue cooking another 2-3 minutes, or until chicken is done and ham is warmed.  Serve immediately.

Spinach & Artichoke Dip

When it comes to appetizers at a restaurant, spinach and artichoke dip is one of our favorites.  We have had this at Applebee's and Cotton Patch Cafe, so naturally I decided to try to make my own version at home. I searched thru hundreds of recipes online and finally decided to go with the basics I saw in each of them.

The base of this dip is an alfredo sauce mixed with cream cheese.  I loaded mine with both spinach and artichokes in an effort to get my daughter to eat as many vegetables as possible.  Looking thru the fridge, I found some Romano, Parmesan, and mozzarella cheeses, so in they went as well.  A little salt and pepper for seasoning and it was ready for the oven.  It came out restaurant quality, and there was even enough to serve as a snack for the next couple days.

One key to this dip is making sure you remove as much moisture from the spinach as possible.  I start with frozen spinach which I thaw either in the fridge or the microwave.  Once it is completely thawed, I place it on a stack of about 6-8 pieces of paper towel and roll it up.  I then wring out the paper towels like they are a wet cloth.  I can usually get about half a cup of moisture out this way, which means the finished dip will have a much creamier texture.

I will definitely make this again, but there are a couple things I may try to, as Emeril would say, kick it up a notch.  For example, the next time I make this I will probably add a couple roasted and chopped poblano peppers to the mixture to give it a little heat and a smoky flavor.  But that's for later.  Right now, I'm going back for a few more chips and some of this dip.


Spinach & Artichoke Dip

10 oz Alfredo sauce (homemade or jarred)
4 oz cream cheese, softened
1/2 cup shredded Romano cheese
1/2 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 10 oz package frozen spinach, thawed
1 15 oz can artichoke hearts, drained and chopped
4 cloves garlic, minced

Preheat oven to 375 degrees F.  Thaw frozen spinach and squeeze to remove as much moisture as possible.  In large mixing bowl, stir together all ingredients.

Pour mixture into an 8x8 inch baking dish that has been sprayed with non-stick cooking spray.  Bake a t 375 degrees F for 30 minutes, or until hot and bubbly and top begins to brown (if desired, you can place the baked dip under the broiler for a minute or two if you like the top more browned).  Serve with tortilla or pita chips.