Espresso Martini (A Whole Bottle)!

Photo by YesMore Content on Unsplash

Everyone loves an espresso martini, but how about a recipe that gives you a whole bottle that you can stash in the fridge?

PS: Did you know your espresso martini should always have three beans? One each for health, wealth and happiness.

Ingredients

• 2.5 cups of vodka

• 1 cup Espresso

• 1/2 cup of coffee liqueur

• 1/2 cup simple syrup

Instructions

1. Shake to combine.

2. It can be stored for up to 10 days in the fridge.

This recipe is served up by Instagram cocktail legend, Served By Sammy. Follow him for more toastable treats.

Frozen Chocolate Pie

What better way to celebrate National Pi Day than with a Last Night’s Game household favorite?

Ingredients

• One prepared pie crust (baked per instructions) or homemade pie crust (baked) - Use a gluten-free prepared crust to make it gluten-free.

• 1/2 cup softened butter

• 3-4 eggs

• Six squares (1 oz each) semi-sweet chocolate, melted and cooled (1 package/6 oz of semi-sweet chocolate chips can be substituted for the chocolate squares)

• 1 cup confectioners/powdered sugar

• 1 tsp vanilla

Instructions

• In a small mixer bowl, blend the confectioner sugar and the butter on low speed until fluffy.

• Blend in the melted chocolate and vanilla.

• On high speed, beat in eggs one at a time, beating thoroughly after each addition.

• Pour into baked pie shell and cover with plastic wrap. Freeze for several hours or until firm.

• For easier cutting, remove it from the freezer 15 minutes before serving.

This is Amy's childhood favorite recipe, so thanks, Mom, for sharing your recipe.

One Pan Shrimp Fajitas

This recipe is a go-to in Amy’s household. It’s so easy with so much flavor. 

Ingredients

Fajitas

• 3 bell peppers, seeded and sliced

• 1 yellow onion, sliced

• 3 cloves garlic, minced

• ½ teaspoon sea salt

• ½ teaspoon ground pepper

• 1 Tablespoon olive oil

• 5-6 small corn tortillas

• Toppings: salsa, avocado and cilantro, sour cream (or Greek yogurt)

Shrimp

• 1 lb. fresh shrimp, peeled and deveined

• ½ Tablespoon olive oil

• 1 Tablespoon chili powder

• ½ teaspoon cumin

• ½ teaspoon onion powder

• ¼ teaspoon sea salt

1. Preheat oven to 425°. Toss bell peppers and onion with garlic, salt, pepper and olive oil. Add to sheet pan and cook for 10-12 minutes.

2. While onions and peppers cook, toss shrimp with olive oil, chili powder, cumin, onion powder and salt.

3. Remove onions and peppers from the oven, toss and push to one side of the baking sheet. Add shrimp to the other side of the sheet and return to the oven. Cook for another 10 minutes or until shrimp are no longer translucent and cooked through.

4. Serve shrimp and veggies in warm tortillas with salsa, avocado and cilantro on top.

Thanks to Eating Bird Food for this recipe. Make sure to check out her site for other delightful dinner favorites.

Buffalo Chicken Rice Bowls

A high protein, family favorite ready with only 15 minutes of prep and 30 minutes total cook time.

Ingredients

• Three 8-ounce boneless skinless chicken breasts, diced into 1/2-inch cubes

• 1 teaspoon olive or canola oil

• 1/2 cup diced red onion

• 1/2 tsp paprika

• 1/2 tsp cumin

• 1/4 teaspoon kosher salt

• 1 cup canned low-sodium black beans, rinsed and drained

• 1/2 cup buffalo sauce, Franks

• 3 cups cooked brown rice

• 1/2 cup part-skim cheddar cheese or dairy-free cheddar

• 1/4 cup chopped scallions

1. Heat oil in a medium pot over medium-low heat. Add onions and cook until they have caramelized slightly about 5 minutes.

2. Add black beans, paprika, cumin and salt; stir to combine and heat through, 3 to 4 minutes.

3. While that cooks, heat a large skillet over high heat, when hot spray with oil and add the chicken.

4. Cook until browned and cooked through in the center, about 5 minutes, flipping so it cooks on each side.

5. Set aside in a medium bowl and toss with the hot sauce.

6. To serve:

• Pour 3/4 cup rice in each bowl, top each with 1/4 cup beans and cheese, divide the chicken over the bowls.

• If eating right away, I like to melt the cheese by putting it in the microwave 30 seconds. Top with scallions.

We have a love affair with Skinny Taste recipes that are so flavorful, but easy enough to make on weeknights. Check out the Skinny Taste website for this original recipe, meal prep pointers and other glorious dishes.

Greek Dip

Easy as pie. Or dip. Whatever. You’ve got this.

Ingredients

• 1 family size classic Sabra hummus (or hummus of choice)

• 1 cucumber, chopped

• 2 red peppers, chopped

• Jar of Kalamata olives, no pits

• 1/2 red onion, diced

• 1 1/2 cups cherry tomatoes, sliced in half lengthwise

• Garlic powder

• Feta cheese

• Dried oregano

1. Spoon out hummus into the dish

2. Layer with veggies, olives, and cheese.

3. Top with a sprinkle with garlic powder and oregano - just a dash of each!

4. Serve with pita chips and/or veggies. (For GF serve with veggies and no cheese for vegan).

Thanks to our super chef Kristi for this recipe! We’ve had it at parties….hence the reason we accosted her for this recipe.

Detox Smoothie

A little something to even out the Super Bowl and Valentine’s Day treats.

Ingredients

• 1 cup fresh spinach

• ½ cucumber (peeled if desired)

• 1 stalk celery

• 1 cup pineapple (frozen)

• ¼ cup papaya

• 1 tablespoon ginger root (fresh)

• 1 tablespoon lime juice (fresh squeezed )

Instructions

1. Place spinach, cucumber, and celery into blender. Blend until smooth. The cucumber should provide enough liquid, but if not, add a little water.

2. Add the pineapple, papaya, ginger, and lime juice. Blend again until completely smooth.

3. Serve immediately or refrigerate in jars with tight-fitting lids for up to 2 days.

Thank you to Simple Green Smoothies for this recipe. Make sure you check out the original recipe for other foods to fight bloating and more fabulous smoothie recipes.

7-Layer Dip

An oldie but a goodie.

Ingredients

• 1 ¼ cups salsa

• 16 ounces of refried beans, canned

• ½ cup sour cream

• 2 tablespoons taco seasoning (optional)

• 1 cup guacamole, prepared

• 1 ½ cups cheddar cheese

• ½ cup black olives and/or tomatoes

• 4 sliced green onions

Instructions

1. Place salsa in a sieve to drain any liquid (this keeps your dip from getting runny).

2. Spread a layer of refried beans in the bottom of a 9x13 pan.

3. Then spread a layer of sour cream over the refried beans. (It’s quite delicious to mix taco seasoning in with the sour cream before spreading if you’re into that).

4. Spoon guacamole over the sour cream and gently spread. Repeat with drained salsa.

5. Top with cheese, olives/tomatoes and green onions.

6. Chill 1 hour before serving. Serve with tortilla chips.

Tom Brady's Favorite Protein-Charged Smoothie

In honor of Tom Brady's TB12 nutrition brand & his Brady Brand apparel company ​merging with NoBull​, this week's Tailgate Treat is Tom's favorite smoothie.

Ingredients

• 1/2 tbsp hemp seeds

• 1/2 tbsp chia seeds

• 1/2 tbsp flax seeds, ground

• 1 handful of walnuts

• 1 tbsp almond butter

• 1 scoop TB12 Vanilla Plant Based Protein OR your favorite protein powder

• 1 cup frozen organic blueberries

• 1 banana, medium-sized

• 3/4 cup oat milk
  

Instructions

1. Combine ingredients in a blender and enjoy.