I have been here in Florida visiting my family and working on blog projects and the biggest trend lately is everyone ordering an Espresso Martini. The idea of a martini combined with coffee isn’t what you would think of right away when you ask for a drink at a bar or restaurant. However, the Espresso Martini has become particularly popular among the young set who want to enjoy a drink but also something with enough of a kick to wake a person up as well. And, historically, that’s how the drink was rumored to have been created; essentially, someone walked into a club in the 1980s and specifically asked for something that would open one’s eyes and ultimately get them drunk as well. Whether the story is true or not, the drink exists and it definitely does include an extract of coffee bean in it.
Coffee and Liquor Have an Old Partnership
The combination of drinks and coffee has not been a new idea. The two types of beverages have been served next to each other for years in European cafes and similar. In the U.S. the distinction between a bar and a café has been far more clear and separated, generally due to alcohol consumption laws and a long history of Christian influence regarding ungodly behavior, namely getting drunk, being kept out of the public’s sight. This is obvious in the fact that American bars for years were built with no street windows that could see in while in Europe the same venues are wide open community establishments.
Overall, the two main ingredients for an espresso martini are, no surprise, vodka, and ground coffee. Many tend to focus on Kahlua or optionally Tia Maria for mixtures. The overall drink will require about 1.5 ounces of vodka, another ounce of espresso made hot and ready, and then another two-thirds of an ounce of coffee liqueur, ergo Kahlua or similar. If, by this point, a reader is thinking that there’s a darn whole lot of caffeine in that mix, he or she would be correct.
How the Drink is Made
Of course, a martini isn’t served hot with steam smoking out of it. Instead, the whole mix of ingredients is put into a shaker with cold ice. Then the combination is properly shaken so the ice cools and melts into the drink, the contents are poured through a strainer, and the resulting drink is served in a martini glass that is also kept cold until used. People vary in terms of how they garnish the drink, but the above is the basic process of preparation.
The general drink ingredients include:
- 1.5 ounces vodka
- 0.75 hot espresso
- 0.75 coffee liqueur
- Ice cubes
- 3 coffee beans (not ground), garnish
Remember, the goal of the drink creation process is to have all the ingredients prepped and portioned first. Then the exact parts go into the shaker at the same time as ice. This creates an instant combination effect that produces the strongest taste of coffee in the vodka base. The ice melts and dilutes the mixture a bit, but since the entire mix is then strained, nothing but the fine drink is served cold in the martini glass. Some will argue that espresso should be made prior and then chilled to reduce the ice melting effect. Since this part has the greatest variation of dilution, it will ultimately end up becoming a matter of personal taste how strong or diluted one wants their drink.
When shaking the mix, the idea is to properly combine all the ingredients, not pound it to death with the ice cubes. The shaking phase shouldn’t take that long. It should be just enough to create a froth which becomes part of the drink’s end product once poured and strained.
I had to post this recipe again this year…it has been a reader’s favorite for the past few years. Every time I serve it on Thanksgiving it is the only thing that has no LEFTOVERS!!! NONE!!! I just bought the ingredients to make it again next week. It’s starting to become a tradition!! I hope you try it too!!
Slow Cooker Creamed Corn:
adapted by all recipes
Ingredients:
- 1 ¼ (16 ounces) packages frozen corn kernels
- 1 (8 ounces) package cream cheese
- ½ cup butter
- ½ cup milk
- 1 tablespoon white sugar
- salt and pepper to taste
- In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
- Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
I had this dish at one of Park City’s most popular restaurants Riverhorse on Main, actually Park City’s top-rated restaurant right now. If you are a salmon lover, I would definitely give this version a try. It will give your salmon a zesty, sweet twist! Bon Appetit
- 4 salmon fillets
- olive oil
- salt and pepper
- 3–4 kiwis, cubed
- ¾ cup strawberries, cubed
- ¼ cup red onion, diced
- 2 tbsp rice wine vinegar
- ¼ cup olive oil
Rub salmon with olive oil and sprinkle with salt and pepper. Place on grill, skin side down, over medium-high heat. Cook 10 minutes or until fish flakes easily with a fork. Mix remaining ingredients and spoon over salmon.
Soups are a huge favorite in my house. And Tortilla Soup is no exception. I have printed a few recipes in the past but this 6 can version really caught my attention. I have previously made Tortilla Soup in the crockpot that took most of the day to finish. However, this could not be easier…25 minutes and done!!! I also like to serve this with a spoonful of greek yogurt on top.
Adapted from Cooking Professionally
Ingredients
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) pinto beans, drained and rinsed
• 1 can (14.5 ounces) petite diced tomatoes
• 1 can (15 ounces) sweet corn, drained
• 1 large can (28 ounces) green enchilada sauce (less if you want it less spicy)
• 1 can (14 ounces) chicken broth
• 1 1/2 pound shredded chicken breast
• 1 packet taco seasoning
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
Toppings:• Shredded cheese• Tortilla chips• Lime wedges
Combine all the ingredients into a large pot and boil over medium-high heat.
Reduce the heat and let simmer for 20-25 minutes.
Serve warm with shredded cheese, tortilla chips, and lime wedges, if desired.
I am loving this week’s recipe choice. I am always looking for creative ways to cook chicken. This dish reminds me of a large bowl of onion soup, especially with all of that amazing melted cheese. This is on the menu for the weekend for sure!! Bon Appetit!!
Adapted from COOKING PROFESSIONALY
Ingredients
• 3 tablespoons butter
• 2 teaspoons olive oil
• 4-5 large yellow or white onions, peeled and sliced in half
• 1/4 teaspoon black pepper
• 2 sprigs of fresh thyme
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 2/3 cup reduced-sodium bee broth
• 4 boneless, skinless chicken breasts
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1 cup shredded Mozzarella or Gruyere
• 1/3 cup shredded Parmesan
Heat a large skillet over medium/medium-high heat. Add the butter, olive oil, and sliced onions. Season with 1/4 teaspoon pepper. Add the thyme sprigs and cook for 8 minutes, stirring very occasionally.
While the onions are cooking, preheat the oven to 400 degrees F and butter a 9″x13″ baking dish. Set it aside.
After 8 minutes, reduce the heat on the pan of onions down to medium/medium-low, and cook them for another 15 minutes or so, stirring occasionally.
Stir in the garlic, cook for 1 minute. Stir in the balsamic vinegar and 1/3 cup of the beef broth. Stir and cook for another minute or so, until the onion mixture is thick with a jam-like consistency.
Add about a 1/2 cup of the caramelized onions to the prepared baking dish and add the remaining 1/3 cup beef broth to the dish. Stir
Season the chicken breasts on both sides with salt, black pepper, dried thyme, and garlic powder. Arrange chicken in a prepared baking dish and top each breast with a generous spoonful of caramelized onions.
Top the chicken and onions with Mozzarella and Parmesan.
Bake for 25 minutes, or until the chicken is cooked to an internal temperature of 165 degrees F.
My family loves chili. I have made so many variations of Turkey Chili over the years and then this recipe came across my inbox. I was really impressed and like that it is a healthy alternative to some of the other recipes that I have tried. It is really easy and cooks so quickly. I love a great meal that you can make under an hour. I make it early in the week and we eat lefts overs every day until it’s gone..IT’S THAT GOOD!!!!
Adapted from Ambitious Kitchen.
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, chopped
- 1 pound extra lean ground turkey or chicken (99%)
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt, plus more to taste
- 1 (28-ounce) can diced tomatoes or crushed tomatoes
- 1 1/4 cups chicken broth
- 2 (15 oz) cans dark red kidney beans, rinsed and drained
- 1 (15 oz) can sweet corn, rinsed and drained
- For topping: cheese, avocado, tortilla chips, cilantro, sour cream
- Place oil in a large pot and place over medium high heat. Add in onion, garlic and red pepper and saute for 5-7 minutes, stirring frequently.
- Add in ground turkey and break up the meat; cooking until no longer pink. Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.
- Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
- Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.