mexican iced coffee

1/4 c. whole coffee beans
2 TBS cocoa powder (not hot chocolate mix, real unsweetened cocoa)
1 TBS. ground cinnamon
1 tsp. ground nutmeg
1/4 c. raw sugar
1/2 c. half and half
ice cubes

in a coffee grinder, combine coffee, cocoa, cinnamon, and nutmeg until coffee is ground to the grind for your maker. brew this mixture just like you would your normal morning brew. once brewed, pour coffee into a pitcher, add sugar, stir until sugar is dissolved. stir in the half and half. i usually cover the pitcher with plastic wrap and refrigerate this over night, pouring it over ice the next morning. it is the perfect eye-opener on these 95 degrees at eight in the morning mornings.

i make this popcorn before we go to the movies. it is so good because you get little bites of garlic and little hints of herbs. then there is the aromatic flavor of the olive oil, definitely with less guilt than butter. this would be good for you non-dairy eaters out there.



lo-fat take-it-to-the-movies popcorn

1/4 c. popcorn kernels
5 TBS. extra virgin olive oil
2 large cloves garlic, smashed
4 TBS. chopped fresh herbs (i used oregano, basil, end thyme)
3 tsp. salt
2 tsp. pepper

in a small saucepan, heat garlic, oil and herbs over low heat for about 10 min, or until tiny bubbles form around the herbs and garlic turns brown. pop popcorn in air popper or over stove, whatever. just don't use nasty microwave crap. take smashed cloves of garlic out of oil and chop. drizzle oil with herbs in it over popcorn, add chopped garlic. toss popcorn seasoned popcorn with salt and pepper. put yummy treat in a paper bag, grab something yummy and fizzy to drink (something portable). place said items along with some napkins into a large purse with a zipper or really good closure. head out to the movies. enjoy a good flick without the guilt and stomach ache that comes from eating the sick shit they serve.

chicken marsala with porcini mushrooms

1/2 oz dried porcini mushrooms
1 c. hot water
1/4 c. olive oil
6 skinless chicken breast halves
flour seasoned with salt and pepper (for dredging chicken)
1/2 c chopped pancetta
8 oz sliced cumini mushrooms
3 TBS minced shallot
1/2 c. dry marsala wine (i use what they have at my neighborhood liquor store)
1/2 c. chicken broth
4 TBS butter
1 TBS chopped fresh parsley

let porcini mushrooms reconstitute in hot water for 20-30 minutes. in the meantime, dredge chicken in seasoned flour, shaking off excess flour. Heat oil in large skillet over med-high heat. Cook chicken until brown and cooked through (about 4 minutes per side). Transfer to a plate. keep on stove top to keep warm

in same pan with same oil, saute pancetta until it begins to crisp. add the shallot and cumini mushrooms, cook until shallot is translucent and mushrooms are soft. strain the porcini mushrooms and reserve the water. add the porcinis to the skillet, stir for 30 seconds or so. stir in marsala, mix for 2 minutes or so. add broth and mushroom water (leaving sediment in bowl). turn heat down and simmer until thickened (about 5 minutes). season with salt and pepper. return chicken to pan, and cook until the chicken is heated through. remove the chicken again, transferring it to the serving platter. whisk butter into the skillet. pour sauce over chicken. sprinkle with parsley.


harry and i eat this often. when chicken breasts are too costly, i like to use skinless thighs. i like the flavor the thighs give the sauce. i serve the chicken over egg noodles or rice, but is is really good with angel hair pasta or just by its self.