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Two Different, Non-Dairy Ways to Nespresso

A toasted coconut latte and warm almond milk honey latte recipe to mix up your daily grind
Filed Under > Breakfast & Brunch

I remember seven or eight years ago reading about a new machine that promised to brew Italian espresso with just a touch of a button.  Sure, an Italian espresso machine was nothing new.  But, unlike espresso machines we were familiar with, this new machine promised to be a fraction of the size and at a fraction of the cost.  But while the size and cost may be smaller, we were assured that the taste of the espresso would not. It was called Nespresso.

This promise was a huge selling point for me living in a limited space, one-bedroom Chicago condo.  Not to mention, I didn’t feel like investing thousands of dollars in one appliance.  Fast forward years later, and I’ve had four different Nespresso machines, still enjoying that perfect promised Nespresso moment day after day.

One of my favorite things to do is to get creative with my Nespresso.  Because I try to stay away from dairy products my go-to milk alternatives are always almond and coconut milk.  Alternative milk options have come a long way in the past few years making it easier, and healthier, than ever to mix up your daily Nespresso.  

Recently, the recipes I can’t get enough of are a warm Honey Almond Milk Latte and a cold Toasted Coconut Nespresso.

Nespresso Machine | Glass | Livanto Capsules | Linizio Lungo Capsules 

The toasted coconut recipe is beyond easy.  Over a glass full of ice simply add 2-3 chilled espressos, cold coconut milk, a drop or two of coconut syrup to slightly sweeten the Nespresso and top with fresh toasted coconut. This would also be amazing as a frozen drink, simply freeze Nespresso into ice cubes like I did here and blend away!

The Honey Almond Milk Latte combines fresh, local honey and frothed almond milk, for the perfect warm and toasty way to start the day.  I prefer mine with two shots of Nespresso and just love sprinkling just a touch of cinnamon on top for that extra bit of warmth.  And I suggest putting the honey in first, just covering the bottom of the cup.  As you add the hot Nespresso it will naturally begin to melt and blend the honey.

Nespresso takes no shortcuts in their process of creating the perfect pod.  As Nespresso says, “the path from bean to cup is a complex one.” Knowing that a single faulty coffee bean can taint a whole batch Nespresso takes control of the quality down to the very last bean.  Not to mention they source responsibly.

Focusing on sustainability of the coffee tree and coffee world in general.  To address the issue of coffee’s future Nespresso created the Nespresso AAA Sustainable Quality™ Program in 2003 in conjunction with the non-profit, Rainforest Alliance. This approach enables Nespresso to safeguard the future supply of the highest quality coffee, while paying farmers a higher income and protecting the natural environment. Win, win!

With all of this, it’s no surprise why I’ve been pressing that Nespresso button every morning for the past eight or so years.  I’ve shared both of these recipes below for you to give them a try at home.  Tell me, is a Nespresso machine on your holiday wish list?! Truly, MKR

P.S. Did you see their holiday pods? I’m definitely snagging their holiday coffee & chocolate assortment!

Photography, Rustic White | This post is in partnership with Nespresso.  A brand I love and adore.  All opinions and recipes are 100% my own.

The Tommy Gun Fizz

A zingy whiskey drink even the most non-whiskey drinker will love
Filed Under > Cocktail Hour

Recently, during my hunt for the perfect Thanksgiving cocktail I stumbled upon a little something called The Tommy Gun. 

Originally created by San Fransisco mixologist Jacques Bezuindenhout, the name Tommy Gun references the iconic prohibition-era firearm wielded by movie-star like gangsters of the past.

The drink itself is in essence a whiskey sour.  A kicked up, zingy, whiskey sour full of ginger, plenty of whiskey and an unexpected teaspoon of apricot jam.  The apricot jam is what intrigued me.  And after mixing up one or two I was almost sold. 

In my version I opt out of the fresh ginger, instead subbing in fizzy ginger beer.  And I go a little heavy handed on the lemon and apricot. 

Together, the combo provides the perfect pre or post dinner drink, for whiskey and non whiskey drinkers alike.  It also happens to be the cocktail I chose to serve this year at Thanksgiving dinner.  Cheers, and happy Thanksgiving to you and yours! Truly, MKR

The Tommy Gun Fizz
Yields 1
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 teaspoon apricot jam
  2. 1/2 squeezed fresh lemon
  3. 1-2 ounces ginger beer
  4. 2 ounces Irish whiskey
  5. 1/2 ounce Grand Marnier
  6. 1-2 lemon twists
  7. 1-2 pieces of candied ginger on a cocktail pick (optional)
  8. Ice
Instructions
  1. In a cocktail shaker muddle the jam with the lemon juice. Add ice and the whiskey and Grand Marnier; shake well. Strain into an ice-filled rocks glass top with ginger beer. Garnish with the lemon twist and candied ginger if desired.
Adapted from Food & Wine
Adapted from Food & Wine
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White

Pan Fried Apple Pork Chops with Root Vegetables & Potatoes

A one skillet, hearty meal that's sure to bring everyone to the table
Filed Under > Everyday Dinner

Pan Fried Apple Pork Chops with Root Vegetables & Potatoes Pan Fried Apple Pork Chops with Root Vegetables & Potatoes

When I began eating meat again one of the first dishes I made was pork chops.  For me, there’s just something so nostalgic and comforting about pork chops. And while I always like a good chop, I find myself craving that classic apple-pork combo the second the temps drop.

It’s also an added bonus that pan fried pork chops are one of the simplest meats to make on your stovetop.  I feel a lot of people shy away from them because they tend to over cook pork and all the applesauce in the world won’t save an over-cooked chop.  The key is to get your skillet blazing hot with a little butter then sear each side to create that nice caramelized pan fry.  Once you’ve accomplished that turn your heat down to low or add the chops to the oven.  Pulling them out, or removing them from the heat, at about 150 degrees and letting them rest for a few minutes. The chops will continue to cook, but you won’t have to worry about them being over-done.

Anyway, now that we talked about why you should be cooking pork chops lets talk about today’s recipe; pan fried apple pork chops with root vegetables and potatoes.  Recently, when faced with a plethora of leftover apples from another recipe I thought why not mix up my classic pork chop recipe by pan frying the chops with the apples rather than using the apples as a topper or after thought. And oh my goodness…the flavor! The apples, garlic and onions completely infused my chops with the most delicious, tart yet sweet goodness. 

Combine the flavor of the pan fried apple pork chops with seasonal root vegetables plus potatoes all in one skillet and you have yourself an easy, one-skillet, weeknight meal you’ll be making over and over again.  Plus doesn’t it look impressive? Trust me when I say its easier than it looks, try it out for yourself this week and please tag me if you do.  I love seeing your WOM recipes in real life! Truly, MKR

P.S. Pork chops not your thing? Make sure to check out our recipe index and get inspired this season!
 


 
Pan Fried Apple Pork Chops with Root Vegetables & Potatoes
Serves 4
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. 4-6 bone in organic pork chops
  2. 6-8 smaller red potatoes, halved
  3. 2 red onions, quartered
  4. 6-8 cloves of garlic smashed
  5. 1 large granny smith apple sliced
  6. 6-10 orange & purple carrots, cleaned
  7. 6-8 turnips, halved
  8. 1 large celery root quartered
  9. 2-3 sprigs of fresh rosemary
  10. parsley for garnish (optional)
  11. olive oil
  12. 2-3 tablespoons butter
  13. 1 tablespoon apple cider vinegar
  14. salt & pepper to taste
Instructions
  1. Preheat the oven to 400. Salt and pepper pork chops, set aside.
  2. While the oven is preheating begin to heat a large cast iron skillet on the stovetop to high heat. Once hot, add 1 tablespoon butter, garlic, onion, and apple. Sauté 2-3 minutes.
  3. add another tablespoon of butter and add pork chops frying each side until brown, approximately 2-3 minutes each side. You're not cooking the pork chops through just browning the outside.
  4. Once browned remove from the skillet and set aside. Add all of the root vegetables, potatoes, and 2 sprigs of rosemary. Stir with onions, garlic and apples making sure nothing is sticking to the pan. If anything is add 1-2 tablespoons of olive oil and mix. Add salt and pepper and put skillet into the oven cooking vegetables until almost done, approximately 15-20 minutes.
  5. 5 minutes before vegetables are done remove the skillet from the oven. Shift the veggies around to make room for the pork chops. Once situated take one more tablespoon of butter and divide it amongst the pork chops putting a bit on each. Add the apple cider vinegar to the skillet.
  6. Return the skillet to the oven and cook until pork is fully cooked through.
  7. Garnish with parsley and serve.
Waiting on Martha http://waitingonmartha.com/

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