Appetizers & Sides

Waiting On Martha’s Build-Your-Own Charcuterie Board

With my very first ever designed product I wanted to put the easy back in entertaining!
Filed Under > "Hostess with the Mostest"

In the 8 years that I’ve had my Blog I’ve written a lot of great posts, I’ve had a lot of amazing partnerships, and I’ve traveled to a lot of dreamy places. Truly, this blog has allowed me to do, see and experience things I never would have imagined in a millions years. But today my Friends, today is one for the books. Today, I’m thrilled to be sharing my first ever designed product; a Build-Your-Own Charcuterie Board. Yep, you heard me right I’ve created a map to the perfect meat and cheese board.

With my first EVER designed product I wanted to put the easy back into entertaining! And there’s nothing more entertaining than a great charcuterie board, but easy they are not. Especially lately when it seems boards are becoming larger and more intricate than ever. So I thought, why not create board that had it all laid out, a map if you will. So thats just what I did, with a little help of course.

First we started with my favorite board that we sell at Waiting On Martha Home, a beautiful 30 x 10 maple wood board from Maple Leaf Designs Texas. We then had the map hand stamped/engraved on to the board in our handwritten font that was made just for Waiting On Martha.

Finally, we had the board fired in the kiln until it reaches a deep walnut brown coloring and finished off with butcher block conditioner. While I originally wanted to keep the board its original light maple color I quickly realized it gets messy. By darkening this thermal ash board you can lay everything directly down on the board then simply wash it away at the end of the night keeping it as functional as it is beautiful.

And that’s it, simply follow the step by step instructions engraved on the board and you’ll have the perfect appetizer board every time! And trust me when I say it will be perfect as I tested it many, many times even measuring out cheese wedges to try to make everything the perfect size. And if you consider yourself an expert we’ve got you covered too. The engraving is easily covered up as so you can feel free to get creative. However, you will find plenty of suggestions and definitions on our map such as: olives, vehicles (with suggestions for different crackers & breads), stinky cheese (with a listing of some of our favorite stinky cheeses), honey, sliced fruits (with suggestions of different fruits), salami with definition of salami, seasonal (with some ideas for seasonal foods), hard cheese (with a listing of some of our favorite hard cheeses), jam,  (with suggestions for different crackers & breads), soft cheese (with a listing of some of our favorite soft cheeses), nuts,  and prosciutto with definition of prosciutto.

This really is the perfect gift to give to yourself or to the host you love the most this holiday season. And from the bottom of my heart thank you to all that have supported me on this journey. It’s been a ride! xo, MKR

Oven-Baked Rosemary Parmesan French Fries

using frozen, yes frozen fries, I put a new mouth-watering spin on a favorite
Filed Under > Appetizers & Sides

I’ve been meaning to share this recipe for about a year now, because that’s about how long I’ve been making this super easy spin on homemade french-fries.

Using a mix of frozen (yes frozen) sweet potato and regular fries I’ve combined olive oil, garlic, fresh Parmesan cheese and rosemary for a new take on an old classic.

I discovered this combo while vacationing last summer on 30A. We had this big, beautiful kitchen to cook in and had the urge to whip up burgers and all the sides. But without frying or wanting to take the time to cut up the potatoes and soak them I opted for high quality, organic frozen fries (I prefer this brand).

While the fries roast in the oven, per the bags directions, finely chop up a a few sprigs of rosemary and shred about a cup of fresh Parmesan cheese, then set to the side. Next, combine 4-5 cloves of diced garlic to about 1/2 cup – a cup of olive oil on the stovetop and cook until warm. You want to try not to cook olive oil on too high of a temp as that’s when possible carcinogenic toxins can occur.

Anyway, once the fries are done drizzle the garlic-olive oil concoction over the fries and top them immediately with freshly grated Parmesan & rosemary. The result, mouth-watering french fries that transported me to a seat at the bar of my very favorite gastro pub. Trust me, everyone was a fan. Not only of the taste, but also of how easy they were to make.

And while I’ve been loving these as an easy summer side to burgers, this would also be fun for a “fancy” steak night at home, or if you’re trying to be healthier pair them with a great summer salad. And if you’re hosting a party, think about rolling parchment into a funnel shape and filling it with fries. Literally the possibilities are endless. Enjoy! Truly, MKR

Photography: Rustic White Interiors

Rosemary Sea Salt Popcorn

A new twist on everyone's favorite snack!
Filed Under > Appetizers & Sides

Homemade Rosemary Sea Salt Popcorn

I’m not actually much of a popcorn person. Sure, if I go to the movies I’ll order a tub, but it’s more about the liquid gold butter that I’m able to pour on without abandon then the popcorn itself.  However, recently at a Waiting On Martha Home event, a local chef brought in a giant bowl of Rosemary Sea Salt Popcorn, and let’s just say I didn’t leave that bowls side all night.

In fact, I stalked the Chef because I just couldn’t get over how she said she made it. No butter, just high-quality olive oil, fresh rosemary and sea salt on the stovetop.  Stovetop I get, but no butter, I just couldn’t believe it.

But the next night I tried my hand at recreating rosemary sea salt popcorn at home, and while I didn’ t master the recipe until three batches later I now have it perfected and I’m not sure I’ll ever go back to regular ol’ butter popcorn again.

Here’s the key, you’ve got to let it sit overnight.  Very much like pasta and takeout Chinese food, this popcorn is better the next day when it’s completely absorbed all the raw olive oil, sea salt, and rosemary goodness. So while I know if you’re anything like me you’ll sneak a few handfuls straight out of the pot, you’ll be so much happier if you delay the gratification and save the majority of it for tomorrow.

And yes ten sprigs sound like a lot of rosemary, it’s not.  It’s just the perfect subtle hit that rosemary lovers will appreciate and those on the fence about rosemary probably won’t even be able to pinpoint as rosemary.  

Grab the recipe below (Bloglovin followers you’ll need to click into the post to see the recipe in its entirety), and try out a batch of this rosemary sea salt popcorn and enjoy! Truly, MKR

P.S. If you’re looking to try this recipe over an open flame how cute is this popcorn popper?!


Homemade Rosemary Sea Salt Popcorn
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 10 sprigs of fresh rosemary sprigs
  2. 1 cup organic popcorn seeds
  3. 1/4 cup avocado or canola oil (any oil that can handle high heat)
  4. 1/4 cup organic, high quality olive oil
  5. sea salt
  1. In a large, tall pot add the canola oil, popcorn seeds, and 6 rosemary springs.
  2. Turn on the burner to high heat and place the lid on the pot.
  3. Once you hear the corn beginning to pop shake the pot a few times to make sure the bottom kernels don't burn. Once the popping begins to slow remove the pot from the heat and let it sit for 5 minutes.
  4. Then transfer to a very large mixing bowl, add additional 5 sprigs and drizzle with a high quality olive oil, and plenty of sea salt. Stir to well until completely mixed.
  5. Transfer mixture to 1 or 2 large ziploc bags and let sit overnight. It's so much better after resting overnight!
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Photography, Rustic White Interiors

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