Creamy Bow Ties and Chicken

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Pesto Recipes: Creamy Pesto Chicken

"All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top." — JODIE4 

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Creamy Boozy Iced Coffee

by Averie Sunshine on May 23, 2013

I love iced coffee so much that I can’t even order it from a coffee shop unless I wanted to go broke.

I can slam a $4 drink in 14 seconds.

It’s better for my wallet that I make my own iced coffee at home.

Plus, at home I can add booze.

I’ve never understood the mystique behind iced coffee and why people are so impressed, yet intimated by it.

Like Chocolate Chip Cookies, there are so many different recipes and ways to make it. Yet in the end, they all taste fairly similar. The difference is that some of them seem ridiculously complicated and labor-intensive.

My method is extremely fast and easy. Brew a pot coffee. Drink whatever hot coffee you want. Take the leftover and pour it into a jar or pitcher and refrigerate it. You can also pour some into ice cube trays for coffee ice cubes.

I always keep a stash of chilled coffee in my fridge and when I’m ready for an iced coffee, I simply pour it over ice and stir in cream and sweetener.

I also added Frangelico. It’s a liqueur made with toasted hazelnuts, brown sugar, cinnamon, cocoa and vanilla extract. The flavor profile is right up my alley. You’d be hard pressed to find a dessert recipe of mine that doesn’t use at least one, or three or four, or those elements.

It’s so well-suited for adding a splash of it to coffee. You can add it to warm coffee of course, but at this time of year, iced coffee is especially tasty. Then again, I drink steaming hot coffee in July and iced coffee in January. Coffee knows no seasons.

There’s a recipe for Iced Coffee on Frangelico’s site, but it’s made with espresso, but not everyone has an espresso maker.

Instead I used Dark Sumatra coffee, courtesy of the Trader.

The drink is creamy, sweet enough, and the flavor of the hazelnuts in the Frangelico shines.

There are hints of cocoa in Frangelico, and I played that up and added dark chocolate shavings to the drink. Feel free to add a squirt of chocolate syrup. Take any excuse to work in more chocolate into your life.

I don’t normally add whipped cream to coffee but this was a special occasion so I went for it. The creamier the better. I’m that person who likes a little coffee with my cream.

It’s smooth, tastes luxurious and fancy, but it’s so fast and easy. It’s truly the 1 minute iced coffee.

It goes down so fast and easy, too. It’s almost Friday of a holiday weekend. Cheers!

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This is the fastest and easiest method way to make iced coffee that I've tried, and I've tried plenty. As long as you keep a stash of chilled coffee in your fridge, you can make a smooth, creamy, rich, and fancy-tasting drink in just one minute. Frangelico is a liqueur made with toasted hazelnuts, brown sugar, cinnamon, cocoa and vanilla extract, and a splash is perfect in coffee.

Yield: 1 iced coffee, about 8 ounces

Prep Time: 1 minute

Cook Time: 0 minutes

Total Time: 1 minute

6 ounces strong brewed coffee, well-chilled
large handful of ice cubes (tip: freeze leftover coffee in ice cube trays for coffee ice cubes)
1 ounce Frangelico
1 ounce half-and-half, or to taste (or cream, milk, flavored coffee creamer, non-dairy milk to keep vegan)
sweetener to taste (sugar, stevia, vanilla stevia, or your favorite sweetener)
whipped topping (or whipped coconut cream to keep vegan), optional for garnishing
pinch dark chocolate shavings, optional for garnishing
squirt of chocolate syrup, optional

Brew coffee. Allow it to cool, and pour cooled coffee into a pitcher or large jar. Refrigerate until chilled; overnight is best. I always keep a stash of chilled coffee in the refrigerator.Add ice cubes to a large glass. Pour coffee over ice.Add Frangelico, half-and-half, sweetener, and stir to combine.Optionally, garnish with whipped topping, chocolate shavings, chocolate syrup. Serve immediately.Take care all ingredients used are suitable for your dietary needs. Drink is intended for those whom alcohol consumption is appropriate. Always drink responsibly.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Vanilla Iced Coffee – I’ll never forget the very hot day in Aruba that I took these pictures, almost 2 years ago to the date

Homemade Baileys Irish Cream – Make in blender in less than 1 minute

Rum Runner

Peach Mango Pineapple White Sangria (vegan, GF)

Coconut Water Champagne Fruit Punch (vegan, GF)

Mango Coconut Water Tropical Martini – Only 103 calories per drink

Bananas Foster Shooters

Have you ever tried Frangelico? Coffee or iced coffee fan?

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Creamy Raspberry Dessert

Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. —Julianne Johnson, Grove City, Minnesota

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Savory Sight: Baked Salmon With Creamy Dijon Dill Sauce

You can never go wrong with a basic salmon recipe, if you ask us. For a fast and fresh meal, check out this dish by GraceDickinson that's topped with a tasty creamy dijon sauce.

My go-to salmon recipe. Quick, healthy, and delicious.

For more - and the recipe - visit her blog, and then be sure to share your food photos via POPSUGAR Social or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

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Creamy Asparagus Chowder

While this soup's good with fresh asparagus, it can also be prepared with frozen or canned. In fact, I like to blanch and freeze asparagus in portions just right for the recipe—this way, I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan

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Tacos, Burritos and Enchiladas: Chicken Enchiladas with Creamy Green Chile Sauce

Mar 19, 2008 Outstanding! My dinner guest, a die hard red enchilada sauce fan, was swept away by these enchiladas and proclaimed these her new favorite (me too). Not to mention, I've never known her to eat much and she all but licked the plate clean! Genuine, simple and understated flavors, that all blended together perfectly. Just delicious, and just as written, "decorated" with a plop of sour cream. Can't wait to make this again--and I WILL make this again!

—naples34102 

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Pesto Recipes: Phenomenal Chicken and Pasta in Creamy Pesto Sauce

Sep 24, 2007 Really, really good. It makes a ton--at least 6 GIANT servings. I followed the recipe, except I used a heaping teaspoon of chicken base paste (like bouillon, from Sam's) instead of broth or water. I then added sauteed mushrooms at the end (after tasting), and I really loved the addition. I don't know how thick the sauce is supposed to be, but it was a bit thin, easily swiped up with crusty bread. I'd bet slightly underdoing the pasta, and then cooking it a while in the sauce, would thicken it by soaking into the pasta. Last but not least, I had to use a big pot, NOT a skillet. I'm surprised no one else commented on this. Anyway, YUM!!

—joy-of-jesus-smileymom 

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Creamy Slaw

This colorful coleslaw is a longtime family favorite. Cabbage, carrots and green pepper are blended with a tasty dressing that gets its zest from a hint of mustard. When Mom set this slaw on the table, it disappeared fast. —Dianne Esposite, New Middletown, Ohio

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Savory Sight: Creamy Avocado Sriracha Egg Salad

Egg salad gets a serious upgrade thanks to this innovative recipe from Running to the Kitchen; you won't find a hint of mayo here.

Egg salad meets guacamole with a spicy kick!

For more - and the recipe - check out her blog, and then be sure to share your food photos in our community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.

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Stuffed Zucchini: Creamy Meat-Stuffed Zucchini

Feb 11, 2013 I had bought a ginormous (is that even a word?) zucchini at the 99 cent store and wanted a stuffed zucchini recipe that could be used as a main dish. This recipe suited my needs perfectly and we all loved it. I added an equal amount of panko crumbs to the Parmesan cheese on top to give it a little crunch. Since the zucchini was so large, I doubled the filling ingredients, but it turned out I shouldn't have done that. No worries, though. I just put the extra filling in a casserole dish, topped it with the Parmesan/panko mixture, and baked it along with the zucchini. The topping didn't brown very well in the oven, even after almost 30 minutes of baking, so I put it under the broiler for a couple minutes to finish it off. This will definitely be repeated, but I think I'll peel the zucchini, dice it all up into the filling, and bake it as a casserole instead.

—Keri 

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Sandwiches: Creamy Peanut Towers

Jun 15, 2011 I dont get it. Tastes just like bread with some peanut butter smeared on it. I was browsing appetizers, and saw this one. Figured my 2 year old would like it, and thinking that if I made it, I might be surprised. But nope, just as I suspected, it was not worthy of following a recipe for.

—katie 

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Pesto Recipes: Creamy Pesto Chicken

"All the flavors of Italian pesto (fresh basil, pine nuts, Parmesan, and garlic) in a simple creamy sauce. Also works well with thinly sliced pork tenderloin. Add a splash of milk or cream for a slightly thinner sauce. Serve over rice or pasta with extra Parmesan cheese to sprinkle on top." — JODIE4 

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Pesto Recipes: Creamy Pesto Shrimp

Nov 11, 2005 This is the second time I've made this recipe. The first time, I followed the recipe exactly and thought it was way too oily, way too salty, and didn't have NEARLY enough basil flavor...and don't even get me started on the almost 45 grams of fat per serving!!

So this time, I omitted all of the butter, used regular half and half instead of heavy cream, cut the parmesan to 1/2 cup, upped the pesto to 2/3 cup, and added about 2 tablespoons of dried basil (I would have loved to use fresh basil, but didn't have any :( - if using fresh, you should use 1/3 cup). This brought the fat down to a mere 13 grams of fat per serving. That's something I can handle!! Others had mentioned the sauce being too thing when using half and half, but mine was REALLY thick! The key may be to simmer it a bit longer on medium-low heat. Still needs more basil in my opinion, but I think using fresh as opposed to dried would do the trick!!

—RedRobynNAU 

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