We eat a lot of chicken in this house. I’m a big fan of the organic packs at Costco. Having a lot of chicken in the freezer means we typically have chicken 2-3 times a week. This also means that chicken can get reallllly boring. We tend to fall back on just grilling it. And that’s when Flashback Fridays really step in to save the day because I can look through the blog and rediscover some really yummy recipes that I have completely forgotten about to change things up a bit!
1. When I wake up in the morning these days, I am usually starving. So for breakfast, I have an epic bowl of cereal. And I mean embarrassingly epic. My husband makes fun of me every morning for this. The bowl is pretty much filled to the top and then there is a pile of blueberries on top. I mostly just eat plain Special K so it could be worse, right?!
2. I am really looking forward to fall tv starting back up. We’ve been in a tv rut. We tried watching Doctor Who on Netflix, but just aren’t feeling it. Too many robots. We got to the middle of season 2 (starting from 2005) and just can’t get into it. I know so many people rave about it, but am I missing something?
So…coffee. Being pregnant, I really try not to drink too much caffeine, but who says I can’t make a fancy coffee drink for my family and friends that stop by?! I’ll make a decaf version for myself. Since it’s been so hot outside, hot coffee just doesn’t sound too great. Enter Starbucks Iced Coffee- Brewed to Personalize, the newest iced beverage from Starbucks that is all about personalization right at home!
I’m big on making my own special drinks at home. It saves both time and money! I’ve shared some of my favorite homemade coffee creamers before, but I also like to make homemade syrups. They are so simple to make and can really kick up your morning coffee! Berries have been so perfect this summer and I had a big batch of fresh raspberries that I didn’t want to go bad so raspberry syrup it was!
Starbucks Iced Coffee- Brewed to Personalize comes in a few varieties: Unsweetened, Lightly Sweetened, and Caramel. I actually prefer the unsweetened version. I like that it gives me a blank canvas to create my own iced coffee flavors! And best of all is that I don’t have to dirty my coffee pot and it’s all ready to go. I just fill a glass with ice, pour, and mix! I can switch up my creamers and syrups every week to keep life interesting and to keep guests happy! I have to say though, this iced raspberry coffee is perfect for the summer!
To make the raspberry syrup, place the raspberries into a blender or food processor. Blend until smooth. Pour the puree through a fine mesh sieve. Discard the solids. Pour the strained puree into a small sauce pan and heat over medium heat. Stir in the water and sugar until well-combined. Bring the mixture to a light boil. Lower the heat and simmer for another 4 minutes or so. Remove from the heat and let cool. The syrup should thicken as it cools. Store in a jar or container in the fridge.
For the coffee, you can use any amount or ratio of ingredients that you prefer to make your perfect iced raspberry coffee! Just pour the coffee, milk, and raspberry syrup into a glass or shaker and stir or shake to combine. Pour over ice and drink!
Disclaimer: This post is sponsored by Yummly and Starbucks. I was asked to try some of the Starbucks Iced Coffee Brewed to Personalize product. All opinions in this post are my own.
Some of you might be thinking it’s still way too soon for pumpkin. My stats over the past few weeks, however, have showed me that most of you are ready for pumpkin recipes. In my opinion September is totally an acceptable time to start the pumpkin goodies! I think a lot of those who say it’s too early are those that live in colder temperatures and aren’t looking forward to fall and winter, but those of us in the desert are very much looking forward to some cooler temperatures. I am totally ready for pumpkin so let’s do this!
College football starts this weekend! I can’t wait to watch my ‘Noles go for another championship this year! This means it’s time to breakout the football food! And it’s Labor Day weekend, which for me, means it’s the start of fall even though I know it doesn’t technically start until later in September. Whatever!
And what’s better for a day of football than a big crockpot of carnitas?! This is a great recipe for a crowd and it doesn’t require much prep work at all which means you can spend more time with you friends and family and watch the game!
Today’s recipe is not for eating, but for pampering! It’s been a while since I have done a crafty post, but I have really been feeling the need to do a little pampering. Perhaps it’s because the third trimester is already draining me of all energy! I’ve been feeling so dry lately too so a homemade sugar scrub was just what I have been needing.
I’ve been enjoying teaching myself how to make homemade beauty products, like lip balm. It’s actually pretty simple and not very expensive to make and they always make such great little gifts or favors!
So this sugar scrub has four main ingredients: sugar, grapefruit juice (plus zest), coconut oil, and sweet almond oil. I contemplated also adding a pinch of grapefruit essential oil, but then decided against it as I just wasn’t sure if I could use it being pregnant. I did some research online and grapefruit essential oil is listed as being safe for pregnant women, but it is advised against during the first trimester and it also recommended not to use it too excessively. It probably would have been fine since I mostly just use it on my hands and feet, but I would rather play it safe so if you are making this scrub for an expectant mom, you might consider using very little or just leaving it out, otherwise, I totally recommend adding it!
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!