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Boozy Salted Caramel Affogato with Jackson Morgan Southern Cream

The perfect ending to any meal
Filed Under > Desserts

Boozy Salted Caramel Affogato, Waiting On MarthaBoozy Salted Caramel Affogato, Waiting On MarthaBoozy Salted Caramel Affogato, Waiting On Martha

What do you get when you combine two of my absolute favorite foods, coffee and ice cream? Cafe Affogato.  What’s the only way to make Affogato more perfect than it already is?  Add booze.  

If that sounds about right to you, then let me introduce you to my take on this classic dessert;  Boozy Salted Caramel Affogato.  Or rather an ice cream sundae all grown up.

Traditionally, affogato is a coffee-based dessert, with a scoop of vanilla gelato or ice cream “drowned” in hot espresso.  Drowned because Affogato quite literally means “drowned” in Italian, and it sums up the wonderful molten mix of vanilla, coffee and the “puddle” that it makes together.  

For me it’s the perfect way to end any evening.  Of course it wouldn’t be my favorite without just a touch of booze and Jackson Morgan Salted Caramel Southern Cream seemed like Affogato’s perfect compliment. It’s almost as if the Salted Caramel Cream was created solely for this dessert. 

I always have every Jackson Morgan Southern Cream flavors on hand because I’m constantly reaching for them when it comes to baking not just cocktailing.  Remember my Boozy Chocolate Peppermint Bread Pudding from last year.   But it wasn’t till recently that I thought of adding it to my Affogato.

The Salted Caramel melts seamlessly into the vanilla ice cream and Nespresso resulting in the most delicious Affogato puddle possible.  And just to take it over the edge I added pumpkin seeds and fresh cinnamon to provide that seasonal crunch.

So to review: 1/2 cup Jackson Morgan Salted Caramel Souther Cream, 1 scoop of gelato or vanilla ice cream, 1 shot of piping hot of espresso poured over the ice cream, top with pumpkin seeds and a sprinkling of cinnamon.  Serve immediately and enjoy your caramel Affogato puddle.  Truly, MKR



Photography, Rustic White for Waiting on Martha | This post is in collaboration with Jackson Morgan, a brand we love and adore.  All opinions are 100% our own. 

Easy Hobo Pack Chicken Tacos

Easy, Make-Ahead Packs with a Fajita Vibe
Filed Under > Everyday Dinner

Hobo Pack Chicken Tacos, Waiting On Martha Hobo Pack Chicken Tacos, Waiting On Martha

I love tacos.  My husband love tacos.  We make it Taco Tuesday pretty much any day of the week when the craving hits.  So I’m always on the hunt for new, creative, and most importantly easy, takes on our beloved tacos. 

I’ve seen hobo pack fish and fancier dishes buzzing around my Pinterest feed and have always wanted to try these little packs of goodness.  The folded packets, usually seen in aluminum foil with an inner layer of parchment paper, steam their contents and make clean-up easy too.  And besides the easy clean up the entire process is genius, because the result is juicy, flavorful, and usually quite healthy.  

Anyway, like I said I’ve seen hobo packs mostly made up of seafood, but one night when I was crunched for time and needed to be doing ten other things besides cooking dinner I thought why not whip up a a few hobo packs full of everything you need for a great taco. Chicken breast cut into strips, peppers, onion, jalepeno, my favorite chili lime seasoning, and fresh limes.

With these hobo pack chicken tacos, I opted against using aluminum foil and used unbleached parchment paper instead.  I’ve heard that aluminum foil can possibly leach aluminum into the food, and I find that parchment paper can be used in its place more often than not…just to be safe.  And if I’m honest I was out of aluminum foil.

These packs can also be made-ahead, if you ever want to assemble and chill them before cooking, for up to two days.  And if you need a little help folding your packs I use the pleat method seen here.  Tell me, what are you folding up into your hobo pack tacos tonight?!  Truly, MKR


Hobo Pack Chicken Tacos
Serves 4
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  1. 4 chicken breasts, sliced
  2. 2-3 onions, quartered into thick slices
  3. 4 limes (2-3 sliced and 1 for juice)
  4. 4 green, yellow or red peppers
  5. 1 bunch fresh cilantro, roughly chopped
  6. 1-2 fresh jalapeno, slicd
  7. salt & pepper
  8. olive oil
  9. salsa, sour cream for garnish
  1. Preheat oven to 400 degrees F.
  2. Spray a sheet pan with oil so that the parchment paper of the pack does not stick.
  3. Cut 8 pieces of 12x16" parchment paper.
  4. Layer 2 pieces of the parchment paper in 4 different stacks.
  5. Divide an even mixture of chicken, onions, peppers and limes among the prepared packs, arranging in the center of each piece of parchment. For proportions as you're packing everything, you'll want about chicken breast per packet, about 1 pepper per packet, onion, jalapeno, with 2 slices of the lime.
  6. Bring the edges of parchment paper together to enclose each pack, covering completely, then crimp to seal packs closed.
  7. Cook the hobo packs for about 20 minutes.
  8. Meanwhile, warm tortillas for serving the tacos.
  9. Carefully open the packs (there will be a lot of steam!) and dish onto warm tortillas.
  10. Squeeze fresh lime juice, garnish with fresh cilantro, salsa, sour cream and enjoy!
  1. You'll get about 2-3 tacos out of each hobo packet. This recipe serves about 4 people.
Waiting on Martha


Photography, Rustic White for Waiting on Martha 

Skillet Turkey & Mushroom Meatball Bake with Rustic Dipping Bread

A One Pot Meal that is sure to satisfy everyone in the room
Filed Under > Food

Homemade meatball bake, a cozy fall and winter recipe on waitingonmartha.comHomemade meatball bake recipe on Waiting on Martha

I don’t know about you, but with football back on the big screen and our recent cold snap due to Irma I’ve been dreaming about nothing but flavorful, fall cozy dishes.  And when I think of cozy my mind immediately goes to any sort of meat and pasta bake.  But I also wanted a dish that was a breeze to make and a little less heavy.  Enter my turkey and mushroom meatball bake full of fresh garlic, basil, and warm rustic bead for dipping.  Is your mouth watering yet?

The trick to this dish, and really most one pot dishes is building of flavors.  Think sautéing garlic, browning meatballs, adding a rich marinara sauce, and topping that of with fresh mozzerella and basil.  Those flavors all in one skillet; you can’t ask for anything bolder, richer and more satisfying.  Oh wait you can, once you dip that warm rustic bread in to soak up all of that cheesy, tomato-y goodness…now we’re talking!

Another reason I love this dish is how easy it is to make.  You can make the meatballs by hand the night before, and pro tip…when I’m making this dish I’ll make double or triple the meatballs and freeze them for future use. As long as they’re wrapped well to prevent freezer burn meatballs should last in the freezer for at least 6 months.

Also, on the easy train is the sauce.  I love a great homemade sauce as much as the next person, but in a dish like this where there are so many other bold flavors a high quality jar of marinara will completely suffice.

I knew, honestly before it finished simmering, that this recipe would be a winner.  Great for tailgates, Saturdays at home, potluck dinners and just any old night of the week, these skillet turkey meatballs promise to satisfy everyone in the room.  It’s cheesy, packed with flavors, and a wonderful consistency that ensures the perfect bite in every bite. 

Find the full recipe below, and tell me if you’re feeling the one-pan skillet meatball bake this fall!  Truly, MKR



Skillet Turkey Meatball Bake with Rustic Dipping Bread
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  1. 2 pounds organic ground turkey
  2. 1 cup white mushrooms finely chopped
  3. 4 cloves of garlic finely diced
  4. 1 egg
  5. 1/2-1 cup Itallian bread crumbs
  6. 1 tsp. salt
  7. 1 tsp. pepper
  8. 1 tsp. garlic salt
  9. 2 tablespoons worcestershier sauce
  10. 2 containers of fresh sliced mozzarella
  11. 2 jars of marinara sauce, your choice of flavor
  12. Fresh basil for garnish
  13. 1 loaf of crusty bread (sourdough, french, whatever you'd like)
For the meatballs
  1. In a large bowl add the first 9 ingredients and mix until well combined.  You may need to add additional bread crumbs to create the right consistency.  You want the mixture to be wet, but able to hold together.
  2. Begin rolling your meatballs and set aside on a pan.  You don't want them to be too big as you want them to easily fit on to your bread; about one inch.
For the bake
  1. Preheat the oven to 400 degrees.
  2. Bring a large cast iron skillet to medium coated with non stick spray to medium high heat.  Add your meatballs and cook until almost done turning the meatballs over to brown on all sides.  Approximately 5-7 minutes.
  3. Add marinara to your skillet and layer with mozzarella.  Very carefully transfer to oven and bake until cheese is fully melted.  Approximately 7-10 minutes.
  4. Remove, garnish with fresh basil and enjoy!
Waiting on Martha

Photography, Rustic White for Waiting on Martha

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