Irish Coffee

Ingredients

  • 16 oz. hot water
  • 2 tsp. light brown sugar
  • 2 oz. Irish whiskey
  • 1 c. brewed coffee
  • 1/2 c. heavy cream for topping
  • Chocolate shavings, for garnish

Directions

  1. Fill two mugs with hot water and let sit 2 minutes. Pour out water and add 1 tsp light brown sugar to each mug. Pour over hot coffee and stir to dissolve sugar, then pour in Jameson.
  2. In a separate bowl with an electric mixer or by hand, whisk cream until soft peaks form. Cream should be thick but still pourable. Top coffee with cream by gently pouring over the back of a warm spoon to form a thick layer on top of coffee. Garnish with chocolate shavings.
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Key Lime Pie Ice Cream

Ingredients

  • 1/2 cup granular sweetener for ice cream*
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 2 cups 2% reduced-fat milk
  • 1 cup half-and-half
  • 1 egg yolk
  • 1 teaspoon Key lime zest
  • 1/3 cup Key lime juice
  • 1/2 cup coarsely crushed graham crackers

Directions

  1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.
  2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly.
  3. Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.
  4. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions; stir in Key lime zest, Key lime juice, and crushed graham crackers halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.
  5. *Granulated sugar may be substituted.
  6. Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from wheylow.com. Coupon code: SouthrnLvg

Skillet Apple Chicken

Ingredients

  • 2 1/2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into 1/4-inch strips
  • 1 sweet apple – peeled, cored and thinly sliced
  • 1 1/2 tablespoons garlic salt
  • 1 tablespoon cracked black pepper
  • 1 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons chopped dried tarragon

Directions

  1. Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
  2. Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

Vegan Pizza Margherita

Ingredients

For the pizza dough
  • 500g strong white bread flour, plus extra for dusting
  • 1 tsp dried yeast
  • 1 tsp caster sugar
  • 1 ½ tbsp olive oil, plus extra
For the tomato sauce
  • 100ml passata
  • 1 tbsp fresh basil, chopped (or ½ tsp dried oregano)
  • 1 garlic clove, crushed
For the topping
  • 200g vegan mozzarella-style cheese, grated
  • 2 tomatoes, thinly sliced
  • Fresh basil or oregano leaves, chilli oil and vegan parmesan to serve (optional)

Directions

  1. Put the flour, yeast and sugar in a large bowl. Measure 150ml of cold water and 150ml boiling water into a jug and mix them together – this will mean your water is a good temperature for the yeast. Add the oil and 1 tsp salt to the warm water then pour it over the flour. Stir well with a spoon then start to knead the mixture together in the bowl until it forms a soft and slightly sticky dough. If it’s too dry add a splash of cold water.
  2. Dust a little flour on the work surface and knead the dough for 10 mins. Put it back in the mixing bowl and cover with cling film greased with a few drops of olive oil. Leave to rise in a warm place for 1 hr or until doubled in size.
  3. Heat oven to 220C/200C/gas 9 and put a baking sheet or pizza stone on the top shelf to heat up. Once the dough has risen, knock it back by punching it a couple of times with your fist then kneading it again on a floured surface. It should be springy and a lot less sticky. Set aside while you prepare the sauce.
  4. Put all the ingredients for the tomato sauce together in a bowl, season with salt, pepper and a pinch of sugar if you like and mix well. Set aside until needed.
  5. Divide the dough into 2 or 4 pieces (depending on whether you want to make large or small pizzas), shape into balls and flatten each piece out as thin as you can get it with a rolling pin or using your hands. Make sure the dough is well dusted with flour to stop it sticking. Dust another baking sheet with flour then put a pizza base on top – spread 4-5 tbsp of the tomato sauce on top and add some sliced tomatoes and grated vegan cheese. Drizzle with a little olive oil and bake in the oven on top of your preheated baking tray for 10-12 mins or until the base is puffed up and the vegan cheese has melted and is bubbling and golden in patches.
  6. Repeat with the rest of the dough and topping. Serve the pizzas with fresh basil leaves or chilli oil if you like and sprinkle over vegan parmesan just after baking.

Carl’s JR. Petitions Merriam-Webster to Add ‘Condimeat’ to Dictionary

If you enjoy putting meat on your meat, what exactly do you call that?

Some would call it a topping. But Carl’s Jr. believes that this combination of animal proteins and animal proteins should have its own term, and that term is “condimeat.”

So sure, in fact, is Carl’s Jr., that it has started a petition on Change.org, targeted at the Merriam-Webster dictionary in order to complete its mission.

What exactly is the definition being proposed? According to Carl’s Jr., a “condimeat” is “meat on meat, the additional protein one puts on top of an already protein-packed, 100% black angus charbroiled beef burger.”

But why is this fast food chain so desperate for “condimeat” to be added to the dictionary? Could it be that it is simply a shameless attempt to sell its brand-new Pastrami Thickburger—a black angus charbroiled burger served with a healthy topping of pastrami? The world may never know…

To be fair, Carl’s Jr. has a point: if “zoodles” is a word in the Merriam-Webster dictionary, how should we set the bar for word-thiness? While we at Genius Kitchen fully understand the meaning of “zoodles,” we have never in our lives heard somebody use it seriously in a sentence.

Whether or not the chain will succeed, we do not yet know. If not, we’ll always have bacon.

Turkey Bolognese

Ingredients

  • 3 tbsp. extra-virgin olive oil, divided
  • 1/2 lb. ground turkey
  • 1 small carrot, diced
  • 1 rib celery, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 1 28-oz. can whole tomatoes, with juice
  • 2 bay leaves
  • 10 oz. pappardelle
  • 1/4 c. fresh basil, plus more for garnish
  • 1 tbsp. balsamic vinegar
  • Freshly grated Parmesan, for serving

Directions

  1. In a large pot over medium-high heat, heat 1 tablespoon olive oil. Cook turkey until no longer pink and slightly brown, 6 to 7 minutes, then transfer to a bowl.
  2. Add remaining 2 tablespoons olive oil to pot over medium-high heat. Add carrot, celery, onion, and garlic and cook until beginning to soften, 6 minutes, and season with salt and pepper.
  3. Add tomatoes and gently crush them using the back of a wooden spoon. Add bay leaves and bring mixture to a boil, then reduce heat to low and simmer 20 minutes.
  4. Meanwhile, in a large pot of salted boiling water, cook pappardelle until al dente, 6 to 8 minutes. Drain and return to pot.
  5. Stir in basil and balsamic vinegar and season with salt and pepper. Remove bay leaves, then toss sauce and pasta together in the pot. Divide into serving bowls and garnish with basil and Parmesan.