The savory recipes. Finally! I’m sure it will be surprising that you can use coffee in these dishes, but I promise—the coffee adds such great flavor and depth to the dishes. Even if you think it sounds strange to add coffee in your enchilada or barbeque recipe, try it. You won’t be sorry.
Chicken Enchiladas with Quick Coffee Ranchero Sauce
Makes 4–6 servings
If you’re looking for a great savory recipe to start out with, these enchiladas are quick and easy! I usually get a rotisserie chicken to save myself even more time on busy weeknights, but you could also cook a batch of chicken on the weekends and have it ready to go. The sauce is sweet and smoky, and the enchiladas come together in no time.
Sauce
1½ cups crushed tomatoes
½ cup broth
½ cup brewed coffee, chilled
1 tablespoon brown sugar
1½ teaspoons garlic powder
1½ teaspoons onion powder
2 teaspoons chili powder
½ teaspoon salt
½ teaspoon pepper
Enchiladas
8–9 corn or flour tortillas
2 cups cooked chicken, chopped
1 cup cheese, shredded
¼ cup scallions
¼ cup cilantro
Preheat oven to 350°F.
Mix all the sauce ingredients together.
Spoon about 3 tablespoons of the sauce into the bottom of a 9 x 13 baking dish.
Heat the tortillas in the microwave, covered with a damp paper towel, for 20–30 seconds.
Take 1 tortilla, add about 3–4 spoonfuls of chicken and a spoonful of sauce. Roll up the tortilla and place seam-side down in the pan. Repeat until all the tortillas and chicken are used and pan is full.
Top the enchiladas with more sauce and the cheese.
Bake 25–30 minutes. Sprinkle the scallions and cilantro over the top and serve.
Crockpot Pulled Barbeque Chicken
Makes 6–8 servings
I love my crock pot. Do you love your crockpot? It’s so nice to be able to throw ingredients in the bowl in the morning and let it do all the work for me. We serve this pulled barbeque chicken on buns, with or without slaw, and use it on pizzas (my favorite way to have it!). The sauce cooks and thickens while it soaks into the chicken all day, giving everything a sweet and spicy barbeque flavor.
½ cup ketchup
1 cup tomato sauce
⅔ cup brewed coffee, chilled
⅓ cup apple cider vinegar
¼ cup maple syrup
¼ cup Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon instant espresso
1½ teaspoons cayenne pepper
1 teaspoon salt
½ teaspoon pepper
1½ pounds boneless, skinless chicken breast
Mix all the sauce ingredients (except the chicken) together in the bottom of the crockpot. Nestle the chicken into the sauce, spooning some of the sauce over the top of the meat.
Cook on high for 2 hours or low for 4 hours.
Remove the chicken from the pot and shred the meat using two forks.
Return the meat to the sauce and cook another 30–40 minutes.
Makes 4 servings
To be honest, I’ve always been a little scared to cook ribs at home by myself. We’ve cooked ribs before, but I usually leave things like this to my husband to do on the grill. But I have to say: cooking ribs in the crockpot and then finishing them in the oven may be my favorite way to have them now. The ribs cook slowly, which leaves them super tender and juicy, and then you just slather on some sauce and crisp them up a little in the oven before serving. So easy!
3 pounds ribs, trimmed to fit in crockpot
1 teaspoon salt
1 teaspoon pepper
½ cup water
½ cup brewed coffee
1 onion, quartered
1 cup barbeque sauce (your favorite, or the recipe on page 69)
Season the ribs with the salt and pepper.
Pour the water and coffee into the bottom of the crockpot.
Place the ribs in the liquid. Top with the onion.
Cook on high 4 hours or on low 7–8 hours.
When you’re ready to eat, preheat oven to 375°F.
Place the ribs on a baking sheet and brush both sides with barbeque sauce.
Bake 10–15 minutes.
Makes 8–10 servings
Another slow-cooked recipe! For things like roasts and ribs, I love using either my crockpot or a big Dutch oven when I’m home on the weekends and have time to let it cook slowly. You really can’t rush cooking a large piece of meat—it needs time and liquid to cook through and become tender. I love serving this pot roast with mashed or roasted potatoes.
1 (3 to 4-pound) beef roast (round, chuck)
1 tablespoon olive oil
1½ teaspoons salt
¾ teaspoon pepper
2 tablespoons tomato paste
1 cup brewed coffee, cooled
2½ cups beef broth
1 bay leaf
Place a large stockpot or Dutch oven over medium heat and get your crockpot ready.
Season the roast on all sides with salt and pepper.
Heat the oil in the pot or Dutch oven, then sear the roast on all sides.
Once the roast is browned on each side, move it to your crockpot and add the tomato paste, brewed coffee, beef broth, and bay leaf.
Cook on low in your crockpot for 6–7 hours.
Slice or pull the roast into pieces before serving.
Makes 4 servings
This is one dish that is best made on a weekend if you work away from the house during the week. The short ribs are started on the stove top, to brown the meat and vegetables, and then cooked slow and low in the oven until the meat is falling off the bone. The best part about cooking something slow and low all afternoon? Your house will smell incredible all day!
2 teaspoons olive oil
2 pounds beef or buffalo short ribs
1 tablespoon salt
2 teaspoons black pepper
1 medium onion, diced
2 carrots, diced
2 garlic cloves, chopped
2 cups red wine
1 cup beef broth
1 cup brewed coffee
2 bay leaves
1–2 sprigs fresh rosemary
Preheat the oven to 375°F.
Heat a large, heavy pot over medium-high heat and add the olive oil.
Season the short ribs with salt and pepper and add them to the pan, flipping the ribs every 3–4 minutes until all sides are browned.
Remove the ribs from the pan and set aside. Add the onion, carrots, and garlic to the pot and cook, scraping the bits from the bottom of the pot.
Once the vegetables have started to soften (about 3–5 minutes), pour in the red wine, beef broth, and coffee. Add the bay leaves and rosemary and place the ribs back in the pot with the rest of the ingredients.
Bring the mixture to a simmer on the stove top, put the lid on the pot, and then place it in the oven.
Cook at 375°F for 2½ hours. Remove the lid and cook for another 30–45 minutes until the sauce has reduced a little more and the short ribs are tender.
Makes 6–8 servings
Chili peppers are one ingredient that go really well with coffee. I think it’s the combination of the spice and heat with the fruity, tart, or smoky aspects of the coffee that balance each other out. So using coffee in a big pot of chili is a no-brainer! I also like to toss in a spoonful of cocoa powder and some hominy for some extra sweetness.
½ pound ground beef
1 (15-ounce) can dark red kidney beans, drained and rinsed
2 (15-ounce) cans light red kidney beans, drained and rinsed
1 (15-ounce) can hominy, drained
1 (15-ounce) can crushed tomatoes
1 cup brewed coffee
½ cup water
1 tablespoon unsweetened cocoa powder
1 tablespoon ancho chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon smoked paprika
½ teaspoon pepper
½ teaspoon cayenne
Place a large pot over medium heat.
Crumble the ground beef into the pan and cook, stirring occasionally, 5–7 minutes until the meat is browned and cooked through.
Pour in all the remaining ingredients and bring the chili to a simmer.
Cook, over low heat, 30 minutes to 1 hour.
Makes 4 servings
Using coffee in meat marinades was actually one of the first ways I ever used it in savory dishes. This marinade takes all my favorite Mexican flavors—chilis, garlic, oregano, lime juice—and combines them with espresso and some brewed coffee to make the most flavorful, juicy steak for steak tacos.
1½–2 pounds flank steak
1 tablespoon instant espresso
2 teaspoons ancho chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon oregano
½ teaspoon black pepper
2 tablespoons brewed coffee, cooled
1 tablespoon olive oil
1 tablespoon lime juice
½ tablespoon Worcestershire sauce
¼ cup cilantro, chopped
½ cup scallions, sliced
½ cup radishes, sliced
1 cup lettuce
½ avocado, diced
¼–½ cup salsa
corn or flour tortillas (for serving)
Place the steak in a large bowl or resealable bag.
In a small bowl, mix the espresso, chili powder, garlic powder, onion powder, salt, oregano, black pepper, coffee, olive oil, lime juice, and Worcestershire sauce.
Add the spice mixture to the steak and toss until the steak is coated. Let the steak sit in the marinade for at least 30 minutes.
Set your grill to a medium-high heat.
Grill the steak 4–6 minutes on each side until medium well, or to your desired doneness.
Remove the steak from the grill, cover the steak, and let it rest 5–10 minutes before slicing.
Top your choice of tortillas with thin slices of the grilled steak, cilantro, scallions, radishes, lettuce, avocado, and salsa.
Coffee and Chili Roasted Veggies
Makes 4–6 servings
One surefire way to make sure we eat all the vegetables in the fridge is to make a big pan of roasted veggies at some point during the week. The instant espresso adds just a hint of bitter smokiness, which is balanced by the paprika and garlic. Plus, the carrots and onions get sweeter as they cook, adding an even greater depth of flavor.
5 carrots, peeled and cut into 1-inch pieces
½ large head cauliflower, cut into bite-sized pieces
1 red onion, cut into 1-inch pieces
2 teaspoons instant espresso
½ teaspoon ancho chili powder
½ teaspoon sweet paprika
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
2 tablespoons olive oil
Preheat oven to 400°F.
Toss the chopped veggies with all the spices and the olive oil.
Place in a single layer on a baking sheet and roast for 25–35 minutes.
Makes 4–6 servings
I made a slightly different version of this recipe on my blog a few years ago, and it has turned into one of the most popular recipes that I’ve ever posted. This is a quick, easy to make meal that we cook quite a bit. The most important thing is to make sure you add the crushed red pepper and brown sugar—you want that balance of heat and sweet in the finished dish.
1 tablespoon olive oil
1½ pounds ground beef
1 clove garlic, minced
1 teaspoon salt
1 teaspoon crushed red pepper
½ teaspoon black pepper
⅓ cup Worcestershire sauce
⅓ cup brown sugar
¼ cup brewed coffee
½ cup scallions, sliced
rice (for serving)
Heat a skillet over medium heat and add the olive oil.
Brown the ground beef and cook, breaking up, 5–7 minutes, until it is cooked through.
Add in the garlic, salt, crushed red pepper, black pepper, Worcestershire sauce, brown sugar, coffee, and scallions.
Let the mixture cook until most of the liquid has been cooked into the meat.
Serve over rice with more scallions.
Ham Steaks and Redeye Gravy with Cheesy Grits
Makes 4 servings
I couldn’t have a coffee cookbook without doing some type of redeye gravy. And, having grown up in the South, I know you can’t have redeye gravy without ham and grits. Although this recipe sounds like it might take a while to make, it actually comes together really quickly! The ham just needs to brown, and I use quick-cooking grits (not instant) that only take a few minutes.
1 pound lean ham steaks
1 tablespoon butter
½ medium onion, finely diced
2 tablespoons flour
1 cup brewed coffee
½ cup broth, any variety (chicken, beef, vegetable)
2 tablespoons heavy cream
½ teaspoon salt
¼ teaspoon black pepper
For the grits
1½ cups milk
1½ cups water
¾ cup quick-cooking grits
½ cup cheddar, shredded
½ teaspoon salt
½ teaspoon black pepper
Place a skillet over medium heat. Brown the ham steaks in the pan on both sides. Once the ham is cooked through, remove them from the pan.
Add the butter and onion to the pan and cook, stirring occasionally, until the onion is softened, about 2–3 minutes. Stir in the flour and let the flour cook into the onions.
Slowly pour in the coffee and broth. Bring the mixture to a simmer, and let the gravy thicken, about 5 minutes. Remove the pan from heat and stir in the cream, salt, and pepper.
While the ham and gravy are cooking, bring the milk and water to a boil in a medium pot. Slowly stir in the grits, lower the heat to low, and cover the pot. Cook the grits for 5 minutes, until thickened, stirring occasionally.
Remove the pan from heat; stir in the cheese, salt, and pepper. Serve topped with a ham steak and gravy.
Smoky Coffee Marinated Pork Chops
Makes 2 servings
One of our favorite local restaurants has completely spoiled me for pork chops. They always have incredible, thick bone-in pork chops, usually stuffed with something, and that’s the only way I like them now. Good-bye, sad little thin chops—hello, super thick, tender, perfectly cooked pork. I don’t try to top their stuffed recipes, but this coffee based marinade is a great option for a quick grilled meal at home.
¼ cup brewed coffee, cooled
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon ancho chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
2 large bone-in pork chops
Mix all the ingredients together and pour over pork chops. Let the meat marinate at least 30 minutes or up to 8 hours/overnight before grilling.
Grill over medium-high heat until the pork is cooked through.
Makes 4 servings
This was my husband’s favorite recipe out of everything I made for this cookbook. We ate this exact meal four times in one week, and I made more mole sauce than I ever thought I would in that amount of time. The sauce is whipped up in a blender or food processor, and the chicken is the only thing you need to cook, so it’s a great option any day of the week.
1¼ pounds boneless, skinless chicken breast
1 batch quick mole sauce (recipe on page 80)
corn tortillas and avocados, for serving
Preheat your oven to 425°F.
Slice the chicken into 4–8 pieces that are equal thickness so they will cook for the same amount of time.
Toss the chicken with 1 cup of the mole sauce. Let the chicken marinate at least 30 minutes.
Place the chicken on a parchment-lined baking sheet, brush with a little extra sauce, and cook 25–30 minutes.
Serve topped with extra sauce, tortillas, and avocado.
Makes 10–12 servings
The inspiration for this soup recipe is one that was handed to me from one of my husband’s cousins, and it has quickly become a family favorite. It really is the perfect black bean soup—not completely creamy, but not too chunky. Everything is cooked just right, and the bacon and coffee add just the right amount of smokiness. I always top my bowl with fresh lime juice, diced avocado, and some shredded cheese . . . plus a few tortilla chips thrown in for good measure.
4 slices bacon
2 tablespoons olive oil
2 medium onions, chopped
3 carrots, diced
3 celery ribs, sliced
4 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
1 (28-ounce) can crushed tomatoes
2 tablespoons cumin
2 tablespoons smoked paprika
3½ cups chicken or vegetable broth
1½ cups brewed coffee
4 (15-ounce) cans black beans, rinsed and drained
2 tablespoons cornstarch
2 tablespoons water
2 tablespoons fresh lime juice
Dice bacon and add to a large pot over medium heat.
Once the bacon starts releasing its fat, add in the olive oil, onions, carrots, and celery and cook together 3–5 minutes until the vegetables begin to soften.
Stir in the garlic, crushed red pepper flakes, and tomato paste and cook for another 2–3 minutes.
Pour in the balsamic vinegar, Worcestershire sauce, crushed tomatoes, cumin, smoked paprika, broth, coffee, and beans.
Bring the soup to a boil, cover the pot, and lower the heat to a simmer. Cook 20–30 minutes.
Mix the cornstarch with 2 tablespoons of water and pour the mixture into the soup. Let it cook another 5–10 minutes until slightly thickened.
Stir in the lime juice before serving. You can also purée part of the soup if you’d like it a little creamier.
Makes 4 servings
My mom makes great roasted potatoes. I still think that my best batches never turn out as good as hers, but these are probably the closest I’ve come. The key is to not use too much oil (so they don’t get soggy) and a good coating of spices that get toasted along with the potatoes.
1½ pounds Yukon gold potatoes
1 tablespoon olive oil
1 tablespoon instant espresso
2 teaspoons ancho chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon sweet paprika
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper
Preheat the oven to 425°F.
Dice the potatoes into ½-inch pieces.
Toss the potatoes with the olive oil and spices.
Place in a single layer on a parchment-lined baking sheet and bake at 425°F for 25–35 minutes or until cooked through.
Makes 4–6 servings
Somehow, I always end up with a few packages of stew beef in the freezer and not enough ways to use it up. There’s only so many times you want a big pot of beef stew. Pulled beef sandwiches to the rescue! I normally would only think to use a big roast for a dish like this, but the stew beef worked so well that it’ll be my go-to for pulled beef from now on. Again, the crockpot does the work for you in this one—all you have to do is shred the meat and put together your sandwiches.
2 pounds stew beef
1 cup brewed coffee
1 cup red wine
1 garlic clove, crushed
1 teaspoon salt
½ teaspoon black pepper
8–10 slices bread
¼ cup mayonnaise
1–1½ cups mozzarella cheese
fresh parsley
Place the beef, coffee, wine, garlic, salt, and pepper in a crockpot. Cook the beef on low 6–7 hours or until it easily falls apart.
Remove the crushed garlic clove and throw away.
Shred the beef using two forks.
Preheat the oven to 350°F.
Take each slice of bread and top with a small smear of mayonnaise.
Top each slice with some of the shredded beef and some of the shredded cheese.
Bake the sandwiches for 10–15 minutes until the cheese is melted and beginning to brown.
Sprinkle with fresh parsley.
Makes 6–8 servings
I’ve tried a lot of beef stews and nothing can touch this one. Some are just too thin, some are way too thick, and some just aren’t that great. This one is still fairly simple—mostly just beef, vegetables, and a roux to thicken it up—but the roux is the secret to a great beef stew! Cooking your roux separately and then adding it to the pot with everything else makes such a difference and doesn’t take too much extra time. And definitely don’t leave out the Parmesan. I know it might sound strange, but that little bit of salty cheesiness is exactly what beef stew needs to take it over the top.
2 teaspoons olive oil
2 pounds stew beef
2 large Yukon gold potatoes, peeled and diced in 1-inch pieces
1 medium onion, diced
2 cups carrots, diced
3 stalks celery, sliced
2 quarts water
½ cup butter
½ cup all-purpose flour
¾ cup milk
½ cup brewed coffee
¼ cup Parmesan cheese, grated
¼ cup Worcestershire sauce
¼ cup dark beer
2 teaspoons salt
2 teaspoons instant espresso
1 teaspoon black pepper
1 teaspoon dried rosemary
In a large pot, heat the olive oil over medium heat. Add the stew beef and cook, flipping every 2–3 minutes, until the beef is browned on all sides. Remove the beef from the pot.
Add the potatoes, onion, carrots, celery, and water, and bring to a boil. Cook about 10–15 minutes until the vegetables are just tender.
In a separate saucepan, melt the butter. Stir in the flour and cook, whisking constantly, until the mixture has cooked together and is bubbling. Let the roux cook for 3–4 minutes, stirring constantly.
Slowly add the milk, brewed coffee, and Parmesan cheese to the thickened roux, stirring to make sure everything is incorporated. When everything is mixed together and the mixture is nice and thick, remove the pan from heat.
Gently stir the roux into the pot with the vegetables and bring to a low boil. Add in the Worcestershire sauce, beer, salt, instant espresso, black pepper, and rosemary. Let the stew simmer another 5–10 minutes until the stew has thickened and the veggies are completely tender.
