Mushroom, Caramelized Onion & Blue Cheese Flatbreads

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A month or so ago I was invited by The Mushroom Council to enjoy an evening at Seasons 52 and try their mushroom centric dishes.  Being a lover of mushrooms and having a Seasons 52 right around the corner I was game.  I drank wine, chatted with friends, and absolutely fell head over heels in love with their Black & Blue Mushroom flatbread (sans steak for me).  I loved it so much I scribbled down what I thought to be the ingredients and headed home determined to make my own version.  

My version of course is made on the Big Green Egg, piled high with cremeni mushrooms and topped off with fresh arugula.  I think almost any pizza or flatbread tastes better with fresh arugula.  Anyway, it was perfection on a plate so I had to share the recipe with all of you.  Plus I mastered the art of caramelizing onions so it was truly a win win.  Happy Hump Day Loves!  truly, MKR

This post was sponsored by The Mushroom Council, but all opinions and this recipe are my own.  ||  Images original to Waiting On Martha

Plates, One Kings Lane  ||  Cheese Board, Williams Sonoma  ||  Napkins, Sur la Table  ||  Dipping Dishes, Waiting On Martha

Mushroom, Caramelized Onion & Blue Cheese Flatbreads
Yields 6
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Total Time
1 hr 20 min
Total Time
1 hr 20 min
Ingredients
  1. 2 cups sliced cremeni mushrooms
  2. 2 cups crumbled blue cheese
  3. 4 Large white onions
  4. 2-3 cups arugula
  5. 2 large cloves garlic
  6. 1/2-3/4 cup olive oil
  7. Fresh pizza dough **If you have a Whole Foods or Trader Joes you can buy their fresh made dough right in house*
  8. 1/4 cup flour
  9. 1 tablespoon sugar
  10. 1 teaspoon salt
  11. Water
Instructions
  1. Caramelizing Onions
  2. Slice 4 large white onions to desired thickness
  3. Using a wide bottomed skillet add enough olive oil where it coats the entire pan and cook on medium/high heat. When the oil begins to shimmer add onions and stir to fully coat all the onions with oil. Cook 10 minutes stirring occasionally.
  4. Add salt and sugar, bring the heat down to medium/low. Cook an additional 30-40 minutes, stirring occasionally, until your onions are completely caramelized. If your onions begin to dry out during this process add more olive oil or a little water.
  5. Set aside.
  6. Preheat your grill to 400 degrees, or oven to 400 degrees
  7. On a flat floured surface roll out the pizza dough making 6 small flat breads, about a 1/4 inch thick.
  8. Brush east side of the dough with olive oil and grill flatbreads on a pizza stone until just barley cooked, pull off and let cool 5 minutes.
  9. Once cooled rub half a garlic clove over each side of the flatbread and brush with olive oil.
  10. Add mushrooms, caramelized onions, and blue cheese.
  11. Grill each flatbread until cheese is melted, top with fresh arugula and enjoy!
Waiting on Martha http://waitingonmartha.com/

Boozy Peach Lemonade

peach lemonade

Here in Atlanta there’s nothing more symbolic of warmer weather than fresh Georgia peaches.  And with the warm weather finally here I figured I needed to find a way to shake and stir my the States most symbolic fruit into a must have cocktail.  Enter my Boozy Peach Lemonade.  By combining the tartness of lemons with sweet Georgia peaches and spiked with a little infused vodka, well my Loves you now have the perfect warm weather, very Southern libation. Cheers!  truly, MKR

Photography  ||  Rustic White

Boozy Peach Lemonade
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 2 ounces peach flavored vodka such as Absolut APeach
  2. 1 1/2 cups sugar
  3. 1 cup hot water
  4. 2 1/2 cups fresh squeezed lemon juice
  5. 1 cup fresh peach juice or puree
  6. 3/4 gallon cold water
  7. thyme to garnish
Instructions
  1. In a 1 gallon+ container, place sugar and hot water, and stir until sugar dissolves.
  2. Add lemon juice, peach juice, and cold water, stir. To get 1 cup of fresh peach juice peal 5-8 peaches (dependent on size) and juice in juicer or Vitamix. For a puree simply peal, slice, and muddle well.
  3. Add vodka, stir until well mixed.
  4. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of thyme.
  5. **If you are using a peach puree rather than peach juice don't add to entire mixture, just muddle well and add to each glass before pouring.**
Waiting on Martha http://waitingonmartha.com/

Festival Ready

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In high school I went through a “hippie” stage.  I traded in all of my Coach handbags and mini skirts for grateful dead tie-dye tees and hemp jewelry.  My mother hated it.  However, the phase was short lived once I realized I was shunned by my fellow “hippies” for wearing pink lipstick.  My mother rejoiced.  And while you will never see me in anything resembling a Jerry Garcia dancing bear again you will see me embrace those bohemian ways every once in a while, especially when festival season begins.  Pink lipstick still applies…always.  truly, MKR  

P.S.  As a 30-something festival go-er, while hidden I am wearing shorts under this tunic.  

P.P.S  Congrats to Regan Nelson the winner of our Lacefield Designs Giveaway!  Please check the email you provided for next steps!

Tunic, Calypso St. Barth c/o  ||  Shorts, 7FAM  ||  Shoes, Sole Society c/o  ||  Hat, Sole Society c/o (last seen HERE)  ||  Purse, Tory Burch last seen HERE (old, but I LOVE this ONE)  ||  Sunnies, Ray-Ban on SALE now!  ||  Necklaces, Buddha, Green, Clover  ||  Cocktail Ring, Julie Vos  ||  Rings, Hatch 1, 2, 3 c/o  ||  Tassel Bracelets, Gold & Gray  ||  Cuff, Hatch c/o  ||  Tribal Bracelet, Gorjana & Griffin  ||  Earrings, Hatch c/o 

Photos  ||  Chelsey Heidorn

Be The Light

Just sitting back, breathing in and being thankful for this Easter weekend.  Happy Sunday Loves.  truly, MKR

Photo

Occasions Magazine Summer Sneak Peek

Occasions Magazine

If you follow along on IG then you know a month or so ago I teamed up with some amazing Creatives to create the editorial for Occasions Magazine‘s summer issue.  It was by far, my favorite shoot to date and I’m thrilled finally be able to reveal the cover and a give you all a little sneak peek courtesy of Munn Brothers Films.  Click on over to Occasions to see what our Editor In Chief says about the entire issue and pre-order your copies now.  I promise you won’t be disappointed.  Happy Saturday Loves!  truly, MKR

Creative Team:  Concept & Styling, Mandy Kellogg Rye for Occasions  ||  Photography, Rustic White  ||  Film, Munn Brothers Films  ||  Florals, Lindsay Coletta  ||  Hair & Makeup, Jennifer C. Nieman  ||  Dresses, Kelly’s Closet & The Sentimentalist

 

A Blooming Easter Tablescape

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When creating the look for my Easter tablescape I knew I wanted everything to be very natural and feel like I literally brought the outdoors in.  To accomplish that idea I enlisted the help of my friend, and amazing florist Lindsay Coletta.  Lindsay is known for her flowing, organic arrangements which are largely made up of foraged flowers and plants (see her foraging tips here).  I accented Lindsay’s wildflowers with a mix of patterned and textured plates, Lush Cakery’s there-are-no-words-its-that-good coconut cake, and a boozy peach lemonade cocktail (recipe coming Monday) to finish it, and us all off.  So with my table set tell me, will you be hosting Easter dinner this Sunday?  truly, MKR

Photography: Rustic White ||  Concept & Styling: Waiting on Martha ||  Florals: Lindsay Coletta ||  Coconut Cake: Lush Cakery ||  Calligraphy: Ashley Buzzy McHugh ||  Julep Cups, Striped Candles, Gold Rocks Glass, Cake Stand, Faux Bois Plates, Raffia Placemats: Waiting on Martha ||  Bunny Plates: Williams Sonoma  ||  Gold Silverware: One Kings Lane

Homemade Pistachio Pudding

pistachio pudding

If you’re a last minute person like me then you’re probably still scrambling for Easter dessert ideas.  Might I suggest homemade pistachio pudding from our Easter table?  Creamy pudding mixed with the texture and flavor of pistachios is simple perfection.  Not to mention there is nothing easier to make than homemade pudding.  I used Joy The Baker’s recipe below which needs no adaption what so ever.  Enjoy!  truly, MKR

Photography Rustic White

Homemade Pistachio Pudding
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Ingredients
  1. Pistachio Paste
  2. 1/2 cup salted pistachio nuts
  3. 1/3 cup granulated sugar
  4. 2 tablespoons water
  5. Pudding
  6. 2 cups whole milk
  7. 2 large egg yolks
  8. 1/3 cup granulated sugar
  9. 2 tablespoons cornstarch
  10. pinch of salt
  11. 1 teaspoon pure vanilla extract
  12. 2 tablespoons unsalted butter, softened
  13. 1/2 cup pistachio nuts, chopped
Instructions
  1. Pistachio Paste
  2. Place pistachios in the bowl of a food processor.
  3. Pulse until the nuts are in small bits.
  4. Add the sugar and water, and blend until relatively smooth.
  5. Pudding
  6. Spoon Pistachio Paste into a medium saucepan.
  7. Add the milk and whisk over medium heat.
  8. Heat milk and pistachio until steamy and hot.
  9. While milk is heating, whisk together granulated sugar, egg yolks, cornstarch and pinch of salt. Mixture will be thick. Keep whisking until it’s smooth.
  10. Pour about 1/2 cup of the steaming pistachio milk into the sugar and egg mixture. Whisk together. Add another half cup of hot milk and whisk to incorporate. Return the milky egg mixture into the saucepan over medium heat.
  11. Heat pudding mixture over medium heat until thick and bubbly. Whisk almost constantly.
  12. Boil for 1 minute, or until thickened.
  13. Remove from heat and stir in butter and vanilla extract, until butter is melted.
  14. Pass cooked pudding through a fine mesh strainer set over a medium bowl.
  15. Spoon into small ramekins, place plastic wrap over the individual puddings (so the plastic touches the top of the pudding), and refrigerate for at least 4 hours, or overnight.
  16. Garnish with chopped pistachios.
  17. **Pudding will last, covered in the refrigerator, for up to 4 days.
Waiting on Martha http://waitingonmartha.com/

Easter Takes The Cake

easter dessertseaster desserts

Its a rare, rare occasion where you’ll see me create a dessert table.  And it’s not because I don’t love desserts, I do…I could live off buttercream icing.  It’s simply because in the business I’m in I see dessert tables all of the time.  However, Easter is an occasion where it’s all about sugary confections (well sugar and Jesus of course).  

This year I called on a few of my favorites to help fill the table.  Eileen Carter Creations created three different, and equally glorious cakes…a speckled egg buttercream with a chocolate and Baileys center, a naked carrot cake, and a classic white sprinkle cake.  I whisked up a batch of pistachio pudding (recipe coming soon).  And to adorn my cherry blossoms Easter egg cookies from Whipped Bakeshop because there should always be an edible egg tree.  Together, it was simply perfect…and delicious.  

So tell me Loves, what desserts will be gracing your table this weekend?  truly, MKR

Concept & Styling, Waiting On Martha  ||  PhotographyRustic White ||  CakesEileen Carter Creations  ||  Egg CookiesWhipped Bakeshop  ||  Egg Plates & Platter,Williams-Sonoma  ||  Cake StandsWaiting On Martha  ||  Egg Cups & Speckled EggsWorld Market

Who Said Easter Is Just For Kids?

easter basket ideas

Because adults deserve Easter baskets too…Stubbs & Wootton kaboom slippers  ||  DIY floral eggs  ||  Cadbury Creme Eggs  ||  Red & flamingo striped candles  ||  ”I Love You” pillow  ||  Peonies  ||  Pineapple container  ||  Charlotte Olympia sunny basket 

Bachelor Gulch

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A few weeks ago the Mr. and I escaped the city and headed to the mountains of Bachelor Gulch for a little ski vacation.  And while I know snow is the last thing on your mind, I had to share a few pics with you all.  

The town of Bachelor Gulch is the tiniest of ski towns nestled into Beaver Creek Mountain in Vail Colorado.  It holds a special place in the Mr.’s heart as he played out the angst of his youth (and some of his adult years) on that hill, and in that town.  So in a way, whenever we head there it’s a little like going home for him.

For me, one of the best things about a ski vacation is always the resort.  And our resort did not disappoint.  We stayed at The Ritz Carlton Bachelor Gulch a most majestic resort in the middle of the mountain.  Most days you’d find me on the hill in the morning, sitting around a roaring fire and listening to music with s’mores, and champs during apres ski, and spending my evenings in the spa.  Possibly the best spa I’ve ever been to (I know, bold words).  I highly, highly recommend it.  Oh, and to all my friends in the wedding industry Engage is going to be taking place there this summer so if you’re going, lucky you, you’ll love it!

While the escape was exactly what I needed, I must say it was harder this time to head back to daily life.  Maybe because this was a shorter trip than normal?  Or maybe because I was simply craving some peace.  Nothing is quite so relaxing as the mountains.  Everything just becomes quiet.  Still.  I feel like I can breathe again.  The mountains, will forever be on my yearly MUST go list.  So until next year snow, I bid you ado.  truly, MKR

All images original to Waiting On Martha