Masala Chai Tea
3/4 cup water
2-4 whole green cardamom pods, smashed
1-2 thin slices fresh ginger
1 1-inch cinnamon stick
1 piece star anise
3/4 cup milk
1 1/2 teaspoons loose black tea leaves
Sweetener, to taste (I prefer honey or maple syrup)
In a small saucepan, combine the water, cardamom, ginger, cinnamon stick and star anise. Bring the mixture to a boil then lower the heat and simmer for a few minutes until the mixture is fragrant. Add the milk and tea leaves, and simmer for another minute then turn off the heat and let steep for 2 minutes. Pour into a cup through a fine mesh sieve. Discard the leaves and spices. Add sweetener, to taste.
If you want deeply flavorful tea in the morning, follow these alternate directions starting the night before.
In a small saucepan, combine the water, cardamom, cinnamon stick and star anise. Do not add the ginger yet. Bring to a boil then turn it off and cover the pan. In the morning, add the sliced ginger and bring to a boil then lower the heat and simmer for a few minutes until the mixture is fragrant. Add the milk and tea leaves, and simmer for another minute then turn off the heat and let steep for 2 minutes. Pour into a cup through a fine mesh sieve. Discard the tea and spices. Add sweetener, to taste.
recipe from http://www.thekitchn.com/recipe-masala-chai-tea-165369
Cranberry Orange Mimosa!
I got this recipe from http://www.wickedspatula.com/cranberry-orange-mimosa/
- VOVETI Prosecco, chilled
- Orange juice, chilled
- Cranberry juice, chilled
- Fresh cranberries
- 4 tablespoons coconut sugar
- 2 vanilla beans
- Scrape the vanilla bean and pulse the seeds with the sugar until combined. Run a cut orange along the rim of a glass and dredge in the sugar.
- Add a few cranberries to the bottom of the glass and top with desired amounts of juice and Prosecco.
Click the Link below!
- 1 teaspoon honey
- 2 fluid ounces boiling water
- 1 1/2 fluid ounces whiskey
- 3 whole cloves
- 1 cinnamon stick
- 1 slice lemon
- 1 pinch ground nutmeg
- Pour the honey, boiling water, and whiskey into a mug. Spice it with the cloves and cinnamon, and put in the slice of lemon. Let the mixture stand for 5 minutes so the flavors can mingle, then sprinkle with a pinch of nutmeg before serving.
How long will this take?
This will take 5 minutes to prepare and 10 minutes to cook.
What will you need?
- 1 cup all-purpose flour
- 1 tablespoon seasoned salt
- Vegetable oil
- Ground black pepper
- 2 large eggs
- 2 cup seasoned breadcrumbs
- 2 chicken breasts (they need to be cut into small pieces)
In a large bowl, mix 2 tablespoons water with 2 large eggs. If the kiddos are helping an adult should help to crack the eggs. Add the breadcrumbs to a separate bowl. Mix together seasoned salt , flour, salt and pepper in a plastic bag or large freezer zip lock. Rinse off the chicken pieces and shake them in the bag to coat. Dip them in the egg wash before dipping them in the breadcrumbs. Have an adult heat roughly 2 inches of vegetable oil in a large skillet (over medium-high heat) until a few breadcrumbs dropped in the oil start to sizzle immediately. Let the adult fry the chicken until it is cooked through and golden brown. Drain on a paper towel, grab your favorite ketchup and enjoy!
Home Made Peanut Butter and Jelly Tarts
How long will this take?
This will take 10-15 minutes to prepare and 18-20 minutes to cook.
What will you need?
- 1/4 cup smooth peanut butter
- 1/4 cup strawberry or grape preserves (jelly or jam)
- 1 double crust recipe or 14-ounce pre-made pie crust (or prepared pie crusts)
- 1 fork
- Baking sheet
- Parchment paper (or aluminum foil)
Preheat the oven to 400 degrees. Roll the pie crust (roughly 1/4 inch thick). After doing so cut the pie crust into rectangles. The rectangles should be about 2 by 3 inches. Lightly flour a work surface (cutting board, clean counter top, or a large plate) and place one rectangle on top. Put 1 teaspoon of the peanut butter and preserves in the middle. Gently dip your index finger into a cup of water and graze the border of the dough around the peanut butter mixture with the water. Place another rectangular piece of pie dough on top of the current piece (the water on the dough will make the top piece stick). Using a fork softly press down on the edges to stick. Wipe off any peanut butter and preserves that comes out when doing so. Place the tarts on the parchment paper or foil linked baking sheet. Cook for 18-20 minutes or until golden brown. Let them cool and eat up!