Applebee’s One Dollar Long Island Iced Tea

Long Island Iced Tea for One Dollar

We know Applebee’s can be hit or miss at times but I think this one is a hit! How often can you get any drink this cheap? Especially one made with many liquors. My wife and I love the Two for 20 dinner deals, I use to pay 3 dollars for this same drink all the time. 

Time to get L.I.T.

What’s in a Long Island Iced Tea?

Its a blend of vodkarumtequilasweet and sour mix, and a splash of cola. The trick to a good Long Island is its perfectly blended together so you can see through it! That’s not Applebee’s but who cares it’s a dollar and if I do say so myself “It’s pretty good!”

Where did a Long Island originate

Robert “Rosebud” Butt claims to have invented the Long Island iced tea as an entry in a contest to create a new mixed drink with triple sec in 1972 while he worked at the Oak Beach Inn on Long Island, New York. I don’t know about you but I felt like it had been around longer this! (Thanks Wikipedia)

I’ll tell the truth in case you were already thinking it, the first Long Island iced teas I ever had I was shocked. Not by how good they were, although they were. I was shocked they actually had nothing to do with iced tea at all. Bummer for a southern folk but hey I like a splash of coke too.

Enjoy the 1 buck drink and go get LIT! (Long Island Tea)

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Buy One Get One Footlong at Subway

Go get your free sub today at Subway!


Oh snap!! Free footlong when you buy a footlong. Jump on this while you can, limited time offer! 

My family loves to split footlong and the 5 dollar footlong all month deals, now it just gets better. Why just get a chicken bacon ranch to split up when you can get a chicken bacon ranch and a meatball marinara to yourself. Enjoy this deal quick, deal expiration not announced as of yet!

Visit Subway.com and check it out, this is an online or in the app deal! Some stores may not be participating so check ahead and remember it’s not an in store deal.

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Get your free McDonald’s Egg McMuffin

7:05am

For the next 3.5 hours you can order a McDonald’s egg McMuffin through the app! Seems a bit symbolic that it’s the same day Wendy’s is rolling out there breakfast menu.


“We’re always looking for new ways to show our fans love and remind them, no matter where they might be, a great tasting and convenient breakfast is just around the corner for them at McDonald’s.”

“While we’re giving the Egg McMuffin its moment, we’re really honoring our breakfast fans who have woken up with McDonald’s breakfast for nearly 50 years. And we just thought, ‘hey, why not declare March 2 as National Egg McMuffin Day?’,” said David Tovar, Vice President of U.S. Communications.

If you don’t already have the app and you missed this post in time make sure you download it. There are daily deals that can save you big bucks!

Stock up for the Coronavirus

Time to Stock Up!

Well, it’s here! You knew at some point it would be but time to think about what all you need if it reaches your state. Covid 19 will soon be sweeping the nation which isn’t a good thing, consider our shopping list as you’ll need supply’s for 2 to 3 weeks when your time comes. To learn more about Covid-19 click here.

If you’re sick STAY HOME! Remember it’s recommended to stay home 24 to 48 hours after you feel you have no symptoms.

What to Buy:

Hydration:

Several jugs of water

Two 24 packs of water

6 pack of Gatorades and some pedialite

Water filtration system for clean water

No Perishables

Two to three weeks is a long time so let’s try to to eat up our perishables quick and stick to buying non perishables for this one.

Formula and Baby food

Canned foods (meats such as chicken, tuna and salmon) (soups) (vegetables and fruits)

Grains such as pasta and rice

Snacks – crackers, chips and chocolate of course

Plenty of pet food also if you have one

Medical:

Stock up on these necessities as well, if you do get sick or have a common cold, headache, sinus infection, etc. Also fill your prescriptions that you need monthly early. The last place you want to go is to your pharmacy or doctor and be surrounded by other carriers.

What medicine:

Your prescriptions

OTCs like Tylenol, Theraflu, cough drops, Ibuprofen

A thermometer

Face mask if you can find one!

Take care of yourself

Don’t forget this one, just take care of yourself. Use sanitizer religiously, soap and hot water still exist! Keep the things around you the whole family are touching clean, Lysol spray goes a long way and pick up some antiseptic wipes just in case.

Rosemary Loves Pork Chops

This is one of those budget friendly recipes that gives the impression of fine dining. So simple to make and the perfect amount of savory to lead you to wanting a sweet dessert! Try our Peanut Butter Mousse afterwards.

Cooking pork chops in a cast iron skillet really raises the bar, heck cooking everything in cast iron isn’t a bad idea! These chops are thick, 1 1/2″ pork chops are big. I mean big but it sure gives that wow factor when its plating time!

Remember temperature is everything when cooking pork, don’t let this one get over 160 degrees because the chops are so thick it will lead to a dry mess for dinner. If you are just a few degrees away leave on the pan out of the oven and it will reach temperature as it rest.

Directions:

Bring cast iron skillet to a medium high heat on stove top, add oil and butter. Ensure pan is good and hot the add pork chops for 3 minutes on each side. Get a good hard sear and then flip chops on their side for another 30 seconds each side.

Move the chops to the oven at 375 degrees for about 15 minutes. Remember to check the temperature to avoid overcooking that pork. Remove pork chops from the heat a let rest while cooking your side and sauce.

With all the bits of goodness in you cast iron pan and the mushrooms, shallots and garlic cooking for about 5 minutes until browned up nicely. Toss in the spinach and allow to wilt slightly but not much. Plate this portion and in the same pan time for amazing smelling sauce! Yummm this is my favorite part!

Toss in two tablespoons of butter and the rosemary until melted well and beginning to bubble. Then pour in the wine while stirring around that rosemary until the wine is cooked out.

Plate your pork chop over the side pour several spoon fulls of sauce over the plate. Enjoy!

Ingredients:

3 1 1/2″ pork chops

2 tablespoons of Grill Mates Steak Rub

8 ounces of spinach

8 to 10 bella mushrooms

8 cloves of garlic whole or rough chopped

2 teaspoons of butter

1 shallot rough chopped

Sauce:

2 tablespoons of butter

1 twig of rosemary

2 tablespoons of red wine

Chicken and Dumplings

Comfort food is necessary:

The winter time always brings me to warm soups, hot latte’s and most importantly dumplings. This recipe is inspired by the woman who has my heart and if it doesn’t warm your heart then you aren’t eating it right!

Ingredients

4 chicken thighs

1 can of biscuit dough

salt, pepper and paprika seasoning for thighs

2 chicken bouillon cubes

1 package of store bought chicken broth

1 can of cream of chicken

1/2 a diced onion

1 tablespoon of butter

Directions

At a prep station liberally season chicken with about a teaspoon of salt, pepper and paprika. In a cast iron skillet add tablespoon of olive oil and set on medium high heat. Sear chicken thighs on each side for 5 minutes. Then pop in the oven at 350 degrees for 20 minutes. While in the oven dice half on one yell cooking onion, in a separate pot on the stove add 1 table spoon olive oil and 1 table spoon of butter. Also on medium high heat brown the onions well, then add in the full box of chicken broth (reduced sodium) and the can of cream of chicken.

Remove the chicken from the oven, then add the two cubes of chicken bouillon and stir until smooth while allowing to heat until reaching a boil. Once boiling take the can of biscuit dough and pinch off small chunks add the entire can. On a cutting board separate the chicken from the thigh bones and add to the pot. Stir the mixture then cover and simmer for 20 minutes. Remove the cover place in a bowl and ENJOY!

Remove the

LeMonday Shrimp Pasta

Creamy Lemon Shrimp Pasta

This is a perfect dish to make a new staple to start your work week! Simple enough to cook in 20 minutes and light enough to not feel over indulged. You may never look at Monday the same way. This is a cream based lemon pasta with sautéed shrimp with just the right amount of lemon.

Ingredients

1 lemon

1 box bowtie noodles

20 shrimp peeled and deveined (Same to with frozen raw and thaw)

1/3 cup of heavy cream

2 table spoons of butter

Italian Parsley to garnish

Salt, pepper and Old Bay seasoning for Shrimp

Directions

Grate the zest of one lemon and finely chop Italian parsley, set aside. Peel shrimp and prepare for seasoning, we bough frozen and only had to peel. If fresh, peel, devein and butterfly. Pat shrimp dry before adding seasoning, wet shrimp can lead to a non charred no browning shrimp that just isn’t appealing! Add about 1 teaspoon of salt, pepper and old bay to the shrimp.

In a medium to large pot bring bowtie pasta to a boil, remember to salt your water heavily for best results. While bowtie’s are on, cut and squeeze half of a lemon and chop parsley to be prepared for later steps to the meal. In a separate medium or large pan, add one tablespoon of extra virgin olive oil. Set temperature to medium high and just before the pan is smoking add shrimp, allow to sit long enough to brown well on one side and this toss for about a minute until desired color is achieved on the shrimp. Throw in half of the lemon juice and toss as you remove it from the heat.

Remove pasta and drain, in the same pan as shrimp add two tablespoons of butter and be sure to scrape the seasoning from the shrimp into your sauce. Add the 1/3 cup of heavy cream and the lemon zest, as the sauce will quickly become too a boil. Add pasta back in and toss the pasta in the sauce. Then add back the cooked shrimp and Italian parsley, time to serve! Enjoy!

Cast Iron Mozzarella Burger

Pan Seared Burgers:

Who said you can’t have an amazing burger on the cooktop? Hopefully no one ever! Cast iron is your best friend in searing beautiful meat. I’m a burger person, what can I say? Try this one with melted fresh mozzarella!

Burger Directions:

As always, take your ground beef out of the fridge and allow to come up near room temperature. 10 to 15 minutes should be good but you never wanna shock cold meat on a hot pan, that leads to dry every time!

Patty your ground beef into 1/4 to 1/3 pound patties, mix together salt, pepper, chili powder, paprika, ground mustard and ground ginger. Coat both sides of the patties in your seasoning.

Slice your tomato and fresh mozzarella ball, then sit aside. Take a cast iron skillet and put 1 table spoon of olive oil on the skillet, set the temperature to medium high. Allow the pan to get hot just before the oil smokes and add on the patties. Sear on each side for 4 minutes, then add tomato slices first, then mozzarella. Reduce to medium, cover and allow the cheese to melt over & trap that slice of tomato. This will take about 3 minutes.

Remove the dripping burger meat from the heat and allow to rest while you prepare the brioche buns with your favorite condiments and greenery. For us we added spinach and a mixture of ketchup, mayo, and sour cream! Load those burgers up and Enjoy!

Ingredients

1 lb to 1lb 8oz for 4 ground beef patties

1 red cluster tomato

1 ball of fresh mozzarella cheese

4 brioche buns

4 to 5 spinach leaves per burger

The seasonings: 1 tablespoon of salt and pepper, 1 teaspoon of ground ginger, ground mustard and paprika. (Season well)

The condiment: 1 tablespoon of mayonnaise, 1 teaspoon of sour cream, and 1 teaspoon of ketchup

Perfect Peanut Butter Mousse

This creamy and silky dessert will have you floored. If your a Reeses lover which I am, this one takes my palette straight back to child hood. This one can be served room temperature year round or a quick 20 minute dip into the freezer for that refreshing cold on a hot day.

Directions:

With an electric mixer, stand or hand! Pour in heavy cream into a medium bowl and stir until heavy peaks form. Remove from the bowl and set aside, then combine cream cheese, vanilla extract, sugar, peanut butter, and a pinch of salt. Stir until it ingredients are well combined. Now gently fold in the heavy cream while stirring until peanut butter mixture reaches a silky smooth consistency. Pour into serving glasses or bowls, for an added kick to this dessert. Melt chocolate chips or hot fudge and pour on top of the mousse. Enjoy!

Mousse Ingredients:

1/3 cup of peanut butter

3/4 cup of heavy cream

4 oz of cream cheese

1/3 cup of sugar

pinch of salt

1/2 teaspoon of vanilla extract

2 teaspoons of melted chocolate or hot fudge

You’re A Foodie Egg Salad

How to make the best egg salad

Directions:

Take 8 hard boiled eggs (ours were store bought to save time) and roughly chop up. Take green onions and pickles, chop finely . Mix eggs, pickles, green onions, mayonnaise, bacon bits, salt, pepper and paprika. Spread over sliced Rye bread and enjoy!

Ingredients:

1/2 cup of mayonnaise

8 hard boiled eggs

1 teaspoon of salt

1 teaspoon of pepper

1 teaspoon of paprika

2 tablespoons of bacon bits

2 small dill pickles

1/4 cup of chopped green onions