I’ve always been a fan of a great at-home bar. I strongly believe it’s a must-learn life skill to mix up classic cocktails, and as an avid host, it’s important to provide an array...
Looking back on Easter as a child, I remember how excited I was to dig through my Easter basket. Full of chocolate bunnies, malt ball Easter eggs, Peeps, golden coins, and my favorite Cadbury...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
Lets be honest, salads can be boring. So I’m always trying to think outside of the box to come up with salad recipes that I’ll thoroughly enjoy, but are beyond easy to make. Enter...
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
1-2 pieces of candied ginger on a cocktail pick (optional)
Ice
Instructions
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.
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.
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
Spray a sheet pan with oil so that the parchment paper of the pack does not stick.
Cut 8 pieces of 12x16" parchment paper.
Layer 2 pieces of the parchment paper in 4 different stacks.
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.
Bring the edges of parchment paper together to enclose each pack, covering completely, then crimp to seal packs closed.
Cook the hobo packs for about 20 minutes.
Meanwhile, warm tortillas for serving the tacos.
Carefully open the packs (there will be a lot of steam!) and dish onto warm tortillas.
Squeeze fresh lime juice, garnish with fresh cilantro, salsa, sour cream and enjoy!
Notes
You'll get about 2-3 tacos out of each hobo packet. This recipe serves about 4 people.
By Mandy Kellogg Rye @ Waiting on Martha
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