Cold Brew Coffee

Spring is here. The flowers are blooming, the sun is shining, and it’s the perfect time for homemade cold brew coffee! I can’t tell you what an important recipe this is at our house every Spring. We make a batch of this stuff pretty much every week starting in April all the way til October.

I loveee coffee. Love it. I don’t know what I’d do without it. My boyfriend is the same way. We are very cranky and irritable before our first cup. My mornings are nothing short of a groggy, confusing nightmare until I get caffeine in my veins.

To avoid said unpleasantness, I drink coffee from the time my eyes open in the morning until late afternoon. Since I drink so much java, I really can’t afford to buy each and every cup from our local coffee shop. That’s why this cold brew coffee recipe is such a life saver at our house! It’s so inexpensive and easy to make. I don’t know what I’d do on warm days without it.

It always feels like such a momentous occasion when I switch from regular coffee to iced coffee. And this week was the big swap! I ordered my first cold brew of the year and we made our first homemade batch.

This cold brew recipe is wonderful. It’s so flavorful and (pleasingly) strong that even without creamer it tastes like dessert. If you love coffee and its distinct flavor, you’ve got to try this cold brew. It tastes like chocolate.

Are you like me and love coffee? Do you like drinking cold brew in the Spring? Have a great weekend!

Ingredients

• 6 cups water
• 1 cup coffee grounds

Directions

1. In a large canister combine water and coffee grounds. Seal canister and leave out at room temperature overnight to brew.
2. Next day strain out coffee grounds using a cheesecloth or paper filter. Store cold brew coffee in a sealed canister in refrigerator. Serve over ice with cream (optional).

Vegetable Soup

You’re going to love this soup. It’s healthy, vegetarian, and hearty! So many vegetables are in this: carrots, celery, cabbage, onion, peas and potatoes. This is the perfect soup for when you want something healthy that won’t leave you hungry. It’s a classic vegetable soup recipe every chef should have. It’s perfect for rainy days, sick days, or days when you’re craving something warm.

Last week I was sick and right before I got sick I remember thinking, “I need to take better care of myself.” I wasn’t eating right and exercising the way I should and sure enough, I got really sick! If I had been eating more stuff like this vegetable soup, maybe I wouldn’t have gotten so sick. Has that ever happened to you? There’s nothing like getting sick to make ya realize just how dang important good nutrition is.

A lot of vegetable soups are dull, but not this one! My absolute favorite thing about this soup is how hearty it is. I wanted to create a vegetable soup with a lot of hearty bites. There are so many vegetables in this that trust me, you won’t be scraping the bottom with a spoon looking for vegetables. There are colorful vegetables in each and every bite.

If you’re a vegetarian or like this recipe, be sure to also check out:

• Red Potato and Spinach Frittata
• Roasted Brussels Sprouts
• Vegetarian Quesadillas

Okay, let’s take take care of ourselves and make some homemade vegetable soup! Yum.

Ingredients

• 2 tbsp. olive oil
• 1 large yellow onion, diced
• 1/2 tsp. garlic, minced
• 1 cup celery, diced
• 1 cup carrots, diced
• 3 cups cabbage, chopped
• 1/2 tsp. kosher salt
• 1/4 tsp. pepper
• 1/4 tsp. dried rosemary
• 1/8 tsp. dried thyme
• 1 cup frozen peas
• 1 & 1/2 lbs. red potatoes, diced
• 6 cups low-sodium chicken or vegetable broth
• 1 bay leaf

Directions

1. In large pot on medium heat, heat olive oil. Add garlic and onions and cook for 5 minutes. Add celery, carrots, cabbage, kosher salt, pepper, rosemary, and thyme, and cook for 5 minutes.
2. Increase heat to high and add peas, potatoes, broth, and bay leaf. Bring soup to a boil. Lower heat, cover, and let simmer until potatoes are tender, approximately 20 minutes. Serve warm.

Chocolate Chip Oatmeal Cookies

What is more comforting and perfect than a batch of warm chocolate chip oatmeal cookies fresh out of the oven?! These chewy, gooey cookies are packed with rolled oats and semi-sweet chocolate chips. These are the perfect cookies to whip up when you’re in need of a little comfort and self-care.

I’ve been sick the past few days and haven’t been able to blog. Oh my gosh, I can’t tell you how much I’ve missed you! I hated not being able to share recipes with you and keep up with things, so I’m really glad to be feeling better and able to post this.

Since I’ve been sick, I haven’t been by the store. Luckily, I had some rolled oats left over from making blueberry vanilla granola last week. I knew instantly what to make: chocolate chip oatmeal cookies!

Chocolate chip oatmeal is one of my favorite cookies. They are the perfect combination of classic and comfort: the chocolate chip cookie and the oatmeal raisin cookie. And this recipe, oh my gosh. These cookies are so chocolatey and gooey, I have to have a glass of cold milk with ’em. They are perfect for chocolate lovers (like me) with lots of semi-sweet chips in every bite. I know you’re going to love ’em.

Now that I’m feeling better, of course my sweetheart is now sick! Poor thing. No matter how careful we are…washing our hands and cleaning surfaces, if one of us comes down with something, we both get it. So, I’ll be munching on these cookies while I look after him.

What do you bake when you’re in need of some self-care? What’s your favorite cookie? Have you ever tried chocolate chip oatmeal cookies? I’m so glad to be back!

Ingredients

• 1/2 cup and 2 tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar, lightly packed
• 1/4 cup white sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1 & 1/2 cups rolled oats
• 1 cup semi-sweet chocolate chips

Directions

1. Preheat oven to 325°F. Spray baking sheets with cooking spray. Yields 2 dozen cookies.
2. In medium bowl combine flour, salt, and baking soda. Set aside.
3. In standing mixer or with handheld mixer cream together butter, brown sugar, and white sugar until smooth. Beat in egg and vanilla extract until smooth. Gradually stir in flour mixture. Combine well. With spatula fold in oats and chocolate chips.
4. Place by spoonfuls onto baking sheets. Bake for 10 to 12 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to baking racks.

(Recipe adapted from All Recipes).

Baked Chicken Taquitos

These are the best taquitos I’ve ever had. Corn tortillas stuffed with shredded chicken, sour cream, cilantro, and green salsa, and baked (not fried) to crispy perfection. These taquitos demand to be dipped into your favorite Tex-Mex condiment whether it’s sour cream, salsa, or guacamole. Yesterday I had them with sour cream, but next time I’m going to eat them with my favorite guacamole for the best…meal…EVER!

As a native Texan and food lover, I can say with confidence that I know good Tex-Mex. I’ve done a lot of research (aka eating) in my lifetime, ha-ha. I could live off quesadillas, guacamole, and tacos, and am always reaching for our stash of taco seasoning to add to my food. If you’re like me and love Tex-Mex,

A) we’re kindred spirits and

B) be sure to check out my Tex-Mex pasta salad and vegetarian quesadillas.

So, with how much I love Tex-Mex and how much of it I’ve eaten over the years, I have very high standards and boy, do these taquitos meet them! There are two things that make these taquitos amazing. First, their filling which is made with fresh ingredients. (It’s so moist and flavorful I kept eating it cold!). And second, they’re baked not fried. Grease and oil oftentimes make food heavy and less appetizing, but these taquitos get just as crunchy as fried ones but without any frying. The secret? Spraying them with cooking spray and baking ’em at a high oven temperature.

Okay, I could go on and on about how great these baked chicken taquitos are, but I think you just gotta taste ’em to know what I’m talking about! As always feel free to leave me a comment with your thoughts. Here’s the recipe.

Ingredients

• 2 chicken breast halves
• 1/3 cup (3 oz.) cream cheese, softened
• 1/4 cup salsa verde
• 1 tbsp. lime juice, freshly squeezed
• 2 tsp. taco seasoning (homemade or packet)
• 3 tbsp. cilantro, coarsely chopped
• 2 tbsp. green onions, chopped
• 1 cup Colby-Jack cheese, shredded
• 1 package (24 count) small corn tortillas

Directions

1. Preheat oven to 350°. Place chicken breasts on baking sheet and bake in preheated oven for 20 to 25 minutes, or until internal temperature reaches 165°. Shred chicken using two forks.
2. In large bowl combine cream cheese, salsa verde, lime juice, and taco seasoning. Stir in cilantro, green onions, cheese, and shredded chicken.
3. Increase oven temperature to 425°. Line baking sheets with aluminum foil. Yields 20 to 24 taquitos.
4. Put a pan on medium-high heat. Once hot grease pan with cooking spray.
5. Dampen both sides of one corn tortilla under a stream of water. Place onto pan and remove after 10 to 15 seconds. Place approximately 2 tbsp. of chicken mixture inside and roll up. Place onto baking sheet with seal facing down.
6. Repeat step 5 until all chicken filling is used, making sure to spray pan with cooking spray before each tortilla.
7. Spray outside of taquitos with cooking spray. Bake in preheated oven for 15 to 20 minutes, or until taquitos just begin to brown. Serve with sour cream, salsa, or guacamole.

Chocolate Chip Banana Nut Bread

Sure, you’ve had banana nut bread, but have you ever had a quick bread packed with fresh bananas, chocolate chips, AND walnuts?! I’ve got one unforgettable recipe for you today- chocolate chip banana walnut bread! This bread is so dense and flavorful that once you try it, you’ll never want banana nut again!

My sister asked me to create this recipe. She’s had a hard time finding a quality chocolate chip banana nut bread recipe. While some quick breads contain all three ingredients, usually one of the ingredients is down played or hardly present. My sister wanted a bread that boldly showcased all three ingredients. Not to brag, but I think I met her request- this bread is a triple ingredient knockout!

When you bite into this bread, you won’t wonder “hmm, what’s in this?” You’ll know immediately! Chocolate-y, nutty, banana goodness is packed into every bite. You’re going to love this recipe not only for its taste, but its appearance. It’s a beautiful loaf that slices easily and cleanly. And the aroma, oh my goodness, it’s worth baking for the fruity scent alone.

As you can tell, I’m crazy about this bread, but I have to be let you in on something…it’s not the healthiest recipe in the world. It’s more of a dessert/snack item than a breakfast item. If you’re looking for a fun recipe with lots of flavor that’s healthy, check out my strawberry banana nut muffins. They’re guilt-free, full of flavor, and make for a healthy breakfast.

While I usually like eating quick bread slices straight out of the oven while warm, I prefer this bread at room temperature. Try it both ways and let me know which you like best.

Alright, let’s get to it. Here’s the recipe for chocolate chip banana nut bread!

Ingredients

• 1 & 1/4 cup all-purpose flour
• 2 tsp. cream of tartar
•  1/4 tsp. salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup white sugar
• 1 & 1/2 cups (approx. 4 bananas) over-ripe bananas, mashed
• 2 large eggs, whisked
• 3/4 cup walnuts, chopped or pieces
• 1/2 cup mini semi-sweet chocolate chips

Directions

1. Preheat oven to 350°. Spray a 9 x 5 bread pan with non-stick cooking spray. Yields 1 loaf (12 servings).
2. In medium bowl sift together flour, cream of tartar, and salt. Set aside.
3. In standing mixer or with handheld mixer, cream together butter and sugar until smooth. Add eggs and bananas. Mix well.
4. On low setting add dry ingredients and stir until just combined. With spatula fold in walnuts and chocolate chips.
5. Pour batter into baking pan. Bake in preheated oven for 60 to 65 minutes, or until a toothpick inserted in center comes out clean. Let  cool in pan for 10 minutes before transferring to cooling rack. Serve warm or at room temperature.

I’m bringing this to Fiesta Friday #113 hosted by Angie and co-hosted by Sonal at simplyvegetarian777 and Laurie at ten.times.tea.

Kansas City Ice Water

Celebrate the arrival of spring with this crisp and refreshing lime cocktail! I can’t believe it, but this is my first beverage recipe on Unwed Housewife. And boy, does Kansas City Ice Water make a great cocktail to kick off Unwed Housewife’s drink section. It’s light and sweet with the tangy taste of lime, making it the perfect cocktail to keep cool in the spring.

If you’re wondering what the heck is Kansas City Ice Water?, you’re not alone! I’d never heard of this drink until a few months ago. My boyfriend and I were eating dinner at our favorite pizza joint (they’ve forever changed my opinion on thin-crust) and our waiter mentioned that Kansas City Ice Water was on special. I gave one a try and instantly fell in love!

So, what does a Kansas City Ice Water taste like? It’s sort of like Long Island Iced Tea’s younger sibling. Just like a Long Island, it’s strong and practically has no taste of alcohol. But instead of using dark cola as a mixer, Kansas City Ice Water is mixed with lemon-lime soda, making it less heavy and slightly sour (which I love).

Have YOU ever tried a Kansas City Ice Water? If you haven’t, I hope you give this recipe a try. Let me know how you like it. But be careful because like Long Islands, these cocktails are really easy to drink!

Ingredients

• 1 part vodka
• 1 part gin
• 2 parts Rose’s sweetened lime juice
• lemon-lime carbonated soda
• lime

Directions

1. Shake vodka, gin, and sweetened lime juice in cocktail mixer. Pour into chilled glass over ice. Top off with lemon-lime carbonated soda. Garnish with lime wedge.

 

Coconut Funfetti Cupcakes

I always make a coconut dessert for Easter and this year I made coconut funfetti cupcakes! These cupcakes are so fun, festive, colorful, and darn tasty. I know you’re going to love ’em as much as I do.

I need to let you in on something- I LOVE coconut desserts. I got hooked on coconut cake while living in Texas. There’s a bakery that serves up unbelievably addictive slices of coconut cake. Anytime I go to Texas for a visit, I make sure to swing by for a slice. (And yes, I’ve considered ordering an entire cake and eating it with a fork on the drive back- don’t judge me!).

So, with Easter just around the corner I created a very special coconut cupcake that doesn’t just have coconut flakes but sprinkles, too. I’m so thrilled to share this cupcake recipe with you! I literally squealed the first time I baked these. Look at how adorable the tops are without icing! They’re so cute and fun, I almost didn’t want to ice ’em. The cake is flavorful enough to eat on its own, so feel free to skip on the icing if you want to go a healthier route. I decided to dye the icing blue, but you choose whatever color or colors you’re in the mood for. But whatever color(s) you go with, make sure to top your cupcakes with lots of coconut and sprinkles!

Do you bake a special dessert for Easter? Is it a coconut dessert? Let me know how you celebrate Easter and what you think of these coconut funfetti cupcakes by leaving a comment.

Happy Easter!

Ingredients

Cake

• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 & 1/3 cups white sugar
• 4 large eggs
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 2/3 cup plain yogurt
• 2 cups sweetened, shredded coconut, packed
• 2/3 cup sprinkles (not Nonpareils)

Icing

• 1 cup (2 sticks) unsalted butter, room temperature
• 4 cups confectioner’s sugar, sifted
• 1 tbsp. vanilla extract
• 1/2 cup milk
• food coloring (optional)
• 3/4 cup sweetened, shredded coconut
• 3 tbsp. sprinkles

Directions

1. Preheat oven to 350°. Line muffin pans with liners. Yields 22 to 24 cupcakes.
2. In medium bowl sift together flour, baking powder, baking soda, and salt. Set aside.
3. In standing mixture using paddle attachment or with handheld mixer, combine 1 cup softened butter and 1 & 1/3 cup white sugar on medium-high for 5 minutes, until smooth and fluffy. On medium-low setting combine eggs, 1 tsp. vanilla extract, and almond extract, mixing well. Batter will be lumpy.
4. On low setting, alternate adding flour mixture and yogurt to batter. Mix until just incorporated. With spatula fold in 1 & 1/2 cups coconut and 2/3 cup sprinkles.
5.  Pour batter into muffin pans and bake in preheated oven for 15 to 20 minutes, or until toothpick inserted in center comes out clean. Let cool for 10 minutes in muffin pans before transferring to baking rack.
6. In standing mixer or with handheld mixer, whip 1 cup room temperature butter until smooth. Add confectioner’s sugar and 1 tbsp. vanilla extract and mix at medium-high speed until creamy. Gradually whip in milk by tablespoons until icing reaches desired creaminess (not to exceed 1/2 cup milk). On low setting stir in a few drops of food coloring (optional).
7. Ice cupcakes with piping bag once fully cooled. Immediately top with 3/4 cup coconut and 3 tbsp. sprinkles.

Turkey Shepherd’s Pie

St. Patrick’s Day is just around the corner so it’s the perfect time for shepherd’s pie. I love this turkey shepherd’s pie. It’s comforting, hearty (but not nap inducing) and so much tastier than what you’ll get at a bar or restaurant. The fresh garlic, rosemary, and thyme infuse the ground turkey with bold flavor. And, the mashed potatoes are so smooth and creamy, you’ll be tempted to eat ’em all before you get your pie in the oven.

Shepherd’s pie is a wonderful entree, because it’s all inclusive. It has everything a balanced meal should- protein, carbs, and vegetables. So if you make this for dinner, you don’t have to bother steaming up vegetables or any other side dish.

St. Patrick’s Day is such a fun holiday! I’m half Irish, so I especially love celebrating St. Patty’s Day and my heritage (or whatever it is we all drink to!). I always wear green on St. Patrick’s Day, which isn’t hard since green is the color I wear most and enjoy a tall glass of Guinness.

Whether you’re Irish or not, everyone gets to be on St. Patrick’s Day! So grab a Guinness and let’s whip up some turkey shepherd’s pie.

Ingredients

Mashed Potatoes

• 2 pounds russet potatoes, cubed
• 1/2 cup milk
• 1 & 1/2 tbsp. butter
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1 tbsp. scallions, minced

Meat Filling

• 1 tbsp. olive oil
• 1 small onion, chopped
• 1/2 cup carrots, diced
• 1 & 1/2 pounds ground turkey
• 1 tsp. garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 tbsp. all-purpose flour
• 2 tsp. tomato paste
• 1 cup chicken broth
• 1 tsp. Worcestershire sauce
• 2 tsp. fresh rosemary leaves, chopped
• 1 tsp. fresh thyme, chopped
• 1/2 cup peas, frozen

Directions

1. Bring a large pot of water to boil. Add potatoes and cook until tender, about 10 minutes. Drain and set place in large bowl.
2. While potatoes are cooking, prepare meat filling. Place saute pan on medium-high heat. Once warm add olive oil. Add onion and cook for 1 & 1/2 minutes. Add carrots and cook an additional 1 to 2 minutes, or until onions are tender. Stir in ground turkey, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until ground turkey is cooked and lightly brown.
3. Sprinkle meat with flour and cook for 1 minute. Stir in tomato paste, chicken broth, Worcestershire sauce, rosemary, and thyme. Bring to a boil, reduce heat to low, cover and simmer for 10 to 12 minutes or until sauce thickens slightly. Stir in an additional 1 tbsp. flour if sauce hasn’t yet thickened. Stir in peas.
4. Preheat oven to 400°.
5. Mash potatoes with handheld masher. Mix in milk, butter, 3/4 tsp. salt, 1/4 tsp. pepper, and scallions. Let sit for two minutes.
6. In bottom of a 2 quart baking dish, layer turkey mixture then mashed potatoes. Smooth mashed potatoes with spatula, covering edges. Bake in preheated oven for 25 to 30 minutes, or until potatoes brown slightly. Let cool for 5 minutes before serving.

Happy St. Patrick’s Day! I am taking this to Fiesta Friday #110 co-hosted by The Not So Creative Cook and Eating Well Diary.

Candy Apple Jam

My, oh my, this apple jam is all natural and comprised mostly of fruit, but it’ll have you asking “is this candy?!” Add a little sunshine to your morning by spreading this sweet, homemade jam on your toast. What makes this jam candy apple? It’s as sweet and decadent as candy. While it tastes like apple pie and other mouth-watering treats, it’s not a dessert. It’s packed with apples, making it a healthy addition to your breakfast whether you spread it on a piece of toast, scone, or biscuit.

You’re going to love this recipe- the first reason being how easy it is to make. Once you’ve peeled the apples, most of your work is done! Also, while this candy apple jam tastes high-end and expensive, the ingredients are quite cheap. Just grab a lemon and a few extra apples on your next trip to the grocery store, and you’re likely all set to make this jam at home.

Have you ever purchased a jam or jelly and been disappointed with its consistency? Jam is like pasta sauce in that we all have a particular preference for how chunky or smooth we like it. With this jam recipe, you get to choose precisely the consistency you want. I like this jam real chunky with hefty bites of apple, but that doesn’t mean you have to make it that way.

If you try out this recipe (which I hope you do), please let me know if you prefer this jam warm or chilled. No matter how many times I try it, I can’t decide which way I like more! Ingredients

• 1/4 cup water
• 1 cup sugar
• 2 medium size Red Delicious apples
• 2 medium size Gala apples
• 2 medium size Granny Smith apples
• 1/4 tsp. ground cloves
• 1 tbsp. lemon juice, freshly squeezed

Directions

1. Peel, core, and chop apples. Set aside.
2. In large pot, heat 1/4 cup water for 2 minutes on medium-high. Mix in sugar and cook until it begins to thicken, about 7 minutes, stirring often. Mix in apples and cloves. Cover and cook on medium heat for 25 to 30 minutes, or until apples are tender, stirring every 10 minutes.
3. Transfer apple mixture to large bowl and stir in lemon juice. Mash by hand with a masher or in a standing mixer using the whipping attachment, until jam reaches desired consistency. Store in refrigerator inside a tightly sealed jar or container. Serve either warm or chilled.
   

I am taking this to Fiesta Friday #110 co-hosted by The Not So Creative Cook and Eating Well Diary.

Avocado Ranch Vegetable Dip

Get ready for spring with this homemade, creamy avocado ranch vegetable dip. You can easily make this delicious appetizer at home. Cut up your favorite raw vegetables (my faves are carrots and broccoli) and enjoy this thick ranch dip infused with avocado.

I absolutely love ranch vegetable dip. I don’t know what it is about it, but I have zero self-control when it comes to the stuff. Ever tried sour cream mixed with a ranch seasoning packet? It doesn’t sound particularly elaborate or addictive, but wow, good stuff. And avocados, don’t even get me started on avocados. I have an entire board on Pinterest dedicated to them. I spend an inordinate amount of time perusing the internet for avocado recipes to add to my Avocado Fanatic board. Ranch dip and avocados combined?! Let’s just say I never have leftovers when I make this avocado ranch dip.

I hope you love this recipe as much as I do. It’s ridiculously easy to make and so much fresher and flavorful than store bought dip. Also, it’s relatively healthy since you eat it with crisp, raw vegetables.

One important thing to note: this dip contains avocado so it doesn’t keep as long as traditional ranch dip. Obviously, I don’t have any issue eating all of it in a day or two, but half the recipe if you have more restraint when it comes to eating veggie dip!

Ingredients

• 3/4 cup sour cream
• 1/2 cup lite mayonnaise
• 2 small avocados (or 1 large), ripe and halved
• 1 tsp. dill weed
• 1/8 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper

Directions

1. In a standing mixer or with a handheld mixer, combine sour cream, mayonnaise, and avocado on medium-high until mostly smooth. Stir in dill weed, garlic powder, salt, and pepper.
2. Cover and refrigerate overnight (or at least 1 hour). Serve with fresh slices of vegetables such as carrots, broccoli, and bell pepper.

Be sure to check out this recipe and more at Fiesta Friday #109 co-hosted by Little Sweet Baker and thebrookcook.