If you have looked at NJSD’s older recipes, you may notice that I posted The Pioneer Woman’s Iced Coffee recipe a few years ago. I love coffee! I like it strong, hot or iced, and I drink coffee daily. Usually, two mugs in the morning and I sometimes treat myself to an iced coffee in the afternoon.
I have never owned big expensive coffee making tools, but I do have a few things that I have always considered great tools that helped me achieve the great coffee tastes that I love. A Keurig coffee maker was the last thing I wanted to purchase!!! That is until Greg started drinking coffee. He had purchased a Keurig for his office and began to enjoy his morning coffee too. Coffee is one thing we had never been able to enjoy together at home because my coffee was always just a little strong for him. So, I caved! I gave in, and we purchased a Keurig. I have to admit that the convenience is addicting! I soon found a brand that I liked. Now, the Bialetti, the French press and the burr grinder is up in the cabinet collecting dust.
I no longer make The Pioneer Woman’s big batch of coffee that I use to keep for iced coffee. I now use the Keurig because again, convenience, convenience, convenience. With just a few simple steps you too can have the perfect Keurig Iced Coffee. The cup that I use for my iced coffee holds a little over a pint. Use the coffee and flavored syrup that you prefer. I still have enough of my fave, Starbucks Chestnut Praline, for one or two more cups. I’ll then go back to vanilla, toffee nut, or hazelnut. Adjust the syrup to the flavor and sweetness that you prefer. Sugar-free syrups also work great in iced coffee.
Now, one final note. You may have noticed that my posts have been few and far between lately. Basically, since finding out that I will be having surgery the first week in March. I have been cramming away, preparing dishes and taking photos so that I will have articles for the paper during my down time and a few to share with you on Not Just Sunday Dinner. Most likely, I will not be posting three recipes a week, as I have tried to do in the past. Hopefully, I can post enough to keep you interested in visiting NJSD. If you haven’t had time to check out my older posts and recipes, this would be a great time to take a look at them. Some of my all-time favorite recipes are among the older posts.
Iced Coffee with a Keurig
- You favorite k-cup coffee brand (dark is best, in my opinion 😋)
- 4 pumps of your favorite flavored syrup (this equals about 1½ tbsp.)
- Fat free half and half
- Fill a large cup to the brim with ice.
- Add flavored syrup, more or less to your preference.
- Using your favorite k-cup coffee brew on the 4-oz. setting.
- Slowly pour the hot coffee over the ice.
- Add a splash of half and half (a couple of tbsp.)
- Add a straw, give it a stir and enjoy!
Just one more stew recipe before spring…I promise. You may be getting tired of seeing soups, stew, and chowders on NJSD. I’m sorry, it’s cold and rainy in my part of Georgia today and this is just too comforting! I made this Chicken and Dumpling Stew for the first time earlier in the winter. It was so, so good that I sometimes crave it! So using the weather as an excuse to make it again today.
The dumplings are drop dumplings, exactly what I have always said I do not like. Somehow they work in this though. I don’t make them very big and they are fantastic! Remember they will grow so remember that when you drop your dough into the stew. They will actually end up about twice as big as the dough ball you drop.
Enjoy this stew while you can and I promise that I’ll be bringing you spring type recipes soon!
Chicken and Dumplings Soup
- 3 lb. chicken
- 8 c. water
- 2 ribs celery, chopped
- 2 carrots, chopped
- 2 tbsp. finely chopped onion
- 1½ tsp. salt
- ¼ tsp. white pepper
- 10-oz. bag frozen green peas
- 10-oz. jar mushrooms, drained
- 4 to 5 springs fresh thyme
- 1 c. half and half
- 1½ c. all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 3 tbsp. butter
- ¾ c. milk
- ¼ c. minced fresh parsley
- Place chicken in a large Dutch oven. Add water and cook until done. Remove to a plate to cool when done. Reserve water that the chicken cooked in.
- Add celery, carrots, onions, salt, white pepper, peas, mushrooms and thyme to reserved chicken broth. Cook over medium-high heat until the vegetables are tender. Remove thyme stems and add half and half. Lower the temperature to a simmer.
- Pick chicken from the bones and add to the vegetable mixture.
- In a separate bowl, combine flour, baking powder, and salt. Cut in the butter until mixture is the size of peas. Stir in milk and parsley. Drop dough into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook 8 to 10 minutes or until dumplings are tender.
I like to cook a special breakfast during the holidays, especially on Christmas morning. Sometimes I do breakfast casseroles, which I love, but I’m limited because Wes does not like Cheddar cheese. Sometimes it’s just easier to make homemade biscuits, eggs, bacon or sausage, and grits. Here’s a recipe that will take your grits over the top.
Extra Special Grits with Creamed Scallions are wonderful. The addition of the half-and-half in the grits makes them really creamy and delicious. Topping them with the creamed scallions makes them irresistible! As I’ve mentioned in the past…I’m not a big egg lover but even scrambled eggs are good with the creamed scallions on top.
Extra Special Grits with Creamed Scallions
- 1 c. stone ground grits
- 3 cups water
- 1 cup half-and-half or heavy cream
- 2 tbsp. unsalted butter
- 1 tsp. salt
- 4 bunches scallions, trimmed and chopped into about 1 to 1½-inch pieces
- ¼ c. water
- ½ c. heavy cream
- 1 tsp chopped garlic
- salt and pepper, to taste
- In a pan mix the grits, 3 c. water and 1 c. half-and-half or heavy cream. Bring to a boil, stirring often. Add salt and butter. Cover and reduce heat to simmer.
- In the meantime, place the scallions and ¼ c. water in a saucepan. Bring to a simmer and cover. Cook 5 to 7 minutes. Add ½ c. heavy cream and chopped garlic. Simmer, uncovered until the liquid is reduced by half, about 5 minutes. Season with salt and pepper.
- To serve, spoon grits into a bowl and top with about a tablespoon of the creamed scallions.