Mushroom, Caramelized Onion & Blue Cheese Flatbreads

mushroom flatbread mushroom flatbread mushroom flatbread mushroom flatbread mushroom flatbread mushroom flatbread mushroom flatbread

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/

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/

Key Lime Coconut Cupcakes

key lime recipes key lime recipes key lime recipes key lime recipes

There are no words to describe how much I love key lime pie.  Or coconut (example HERE).  But key lime pie can sometimes be an undertaking to make.  So what do you do at 10:00 pm when you’re craving key lime pie?  You make Key Lime Coconut Cupcakes of course.  The tart lime combined with fresh coconut and butter cream goodness, well just trust me my Loves these are a MUST bake.  truly, MKR  

Key Lime Coconut Cupcakes
Yields 12
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. For the cupcakes...
  2. 1 cup all purpose flour
  3. 3/4 cup self-rising flour
  4. 1/2 cup (1 stick) unsalted butter, room temperature
  5. 1 1/4 cup sugar
  6. 2 large eggs
  7. 3/4 cup buttermilk
  8. 3 tablespoons fresh lime juice
  9. 1 1/2 cups unsweetened coconut flakes
  10. 3-4 drops of green food coloring
  11. For the frosting...
  12. 1/2 cup solid vegetable shortening
  13. 1/2 cup (1 stick) butter or margarine softened
  14. 1 teaspoon clear vanilla extract
  15. 4 cups sifted confectioners' sugar (approximately 1 lb.)
  16. 2 tablespoons milk
  17. 2 tablespoons fresh lime juice
  18. 2-4 drops of green food coloring
Instructions
  1. For the cupcakes...
  2. Preheat oven to 350°F.
  3. Line standard muffin pan with 12 paper liners.
  4. Whisk both flours in medium bowl.
  5. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time.
  6. Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions.
  7. Add food coloring (you want your batter to look a light green)
  8. Gently mix in coconut.
  9. With a small ice cream scoop scoop batter into each liner filling 3/4 of the way up.
  10. Bake cupcakes until toothpick inserted into center comes out clean, 20 to 25 minutes.
  11. Cool 10 minutes. Remove from pan; let cool and frost!
  12. Garnish with fresh lime slices if so desired.
  13. For the frosting...
  14. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  15. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  16. Gradually add milk; beat at medium speed until light and fluffy.
  17. Add lime juice and food dye, mix thoroughly.
Waiting on Martha http://waitingonmartha.com/

Peter Cottontail Coconut Cupcakes

easter cupcakes easter cupcakes easter cupcakes

I’m not one to take the cutesy, themed approach to the holidays, but when Wilton and Peeps sent me their Easter collaboration, well I mean how could I resist those ears?!  So for this holiday, and because no one can say no to a Peep or Wilton’s amazing goodness I give you the most amazing of Easter Cupcakes.  The Peter Cottontail Coconut Cupcake.  A combination of chocolate, toasted coconut, sweet vanilla frosting, and bunny ears.  Happy Easter Loves.  truly, MKR    

P.S.  The adorable cupcake pedestals are currently on sale HERE.

Peter Cottontail Coconut Cupcakes
Yields 24
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 3 cups sugar
  2. 3 cups all-purpose flour
  3. 1 1/2 cups unsweetened cocoa powder
  4. 1 tablespoon baking soda
  5. 1 1/2 teaspoons baking powder
  6. 1 1/2 teaspoons salt
  7. 1 1/2 cups buttermilk, room temperature
  8. 3/4 cup vegetable oil
  9. 3 large eggs
  10. 1 1/2 teaspoons pure vanilla extract
  11. Wilton Ready to Decorate White Icing
  12. 2 cups unsweetened coconut
  13. Wilton & Peeps Cupcake Combo
Instructions
  1. Preheat oven to 350 degrees.
  2. Line standard muffin pan with paper liners.
  3. In a large mixing bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine.
  5. Add eggs and vanilla extract, whisk until smooth.
  6. Divide batter evenly among muffin cups (about 2/3 of the way full)
  7. Bake 12-18 minutes. **I insert a toothpick in the center of the cupcake to check if cupcakes are done, toothpick should come out clean with a few crumbs attached.** Once baked transfer to wire rack and let completely cool.
  8. While cupcakes are baking spread the coconut over a cookie sheet and set to broil for 3-5 minutes. Coconut will toast quickly so keep an eye on it and stir once or twice. Cook until golden brown.
  9. Once cupcakes are cooled frost liberally with Wilton Read to Decorate icing.
  10. Dip into toasted coconut and mold to make a round dome. Add additional coconut till icing is completely covered.
  11. Add Peep ears and an additional cupcake cup for appeal.
Waiting on Martha http://waitingonmartha.com/

This post was sponsored by Wilton, a brand which I adore and helps make WOM possible.  Recipe and images original to WOM.

Cheese Plate 101

cheese pairings cheese pairings cheese pairings

When hosting any sort of gathering where food is involved (and lets be honest what kind of gathering doesn’t involve food), my number one go-to is a great cheese plate.  A great cheese plate, or board, is truly an essential and one of the easiest items to prepare for your guests.  In fact I feel I’ve got my cheese pairings down to a science.  A variety of cheeses with different tastes and textures + something sweet and something fresh + a warm baguette to put it on.  Oh and a few snacks (nuts, olives, etc.) to nosh on doesn’t hurt.  Below you’ll find a few more specifics to help, but don’t feel overwhelmed.  If you’re a cheese plate novice simply visit your local cheese shop and talk to the cheese monger.  He or she will gladly help you on your journey.  truly, MKR

Photos Rustic White

The Perfect Cheese Plate
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Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. A variety of cheeses (goat, sheep, cow) with different textures (hard, soft, crumbly)
  2. 1 spiced or flavored cheese; I used a goat cheese topped with fresh hot spices
  3. 1-2 types of fruit; apples, pears, strawberries, grapes, raspberries
  4. 1-2 types of chutney; fig, mango, strawberry lavender or a spicy pepper jelly
  5. Mixed Olives
  6. Nuts; candied pecans, marcona almonds, walnuts
  7. Fresh french baguette and/or crackers
  8. 1-2 meats; salami, prosciutto, spiced pepperoni
Instructions
  1. Lay the ingredients out on a cheese board or large platter, grouping similar ingredients together.
  2. Slice the fruits and meats right before serving and provide cheese knives and small serving spoons for spreads.
Waiting on Martha http://waitingonmartha.com/

The Tupelo Honey

best southern cocktails

With today being St. Patrick’s Day there’s no doubt we’ll all be enjoying a libation.  And while some will be drinking Guinness and others Irish Whiskey, I’ll be partaking in my new favorite, The Tupelo Honey.  With a mix of honey bourbon and plenty of lime this beverage is sure to become one of the best southern cocktails around.  So cheers to the South, cheers to the Irish, and cheers to Mondays!  truly, MKR

Photograph Rustic White

The Tupelo Honey
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Prep Time
3 min
Total Time
3 min
Prep Time
3 min
Total Time
3 min
Ingredients
  1. 2 oz. Honey Bourbon such as Jim Beam Honey
  2. 4 oz. club soda
  3. The juice of 1 lime plus more for garnish
  4. Cilantro sprigs for garnish
  5. Honey for garnish
Instructions
  1. In a rocks glass full of ice (or I prefer 1 or 2 large ice cubes, try the spheres or large cubes) add lime juice, whisky, and club soda.
  2. Stir lightly, garnish with cilantro, limes, and a dash of honey.
Waiting on Martha http://waitingonmartha.com/

Grilled Margherita Naan Pizza

grilled naan pizza grilled naan pizza grilled naan pizza grilled naan pizza grilled naan pizza grilled naan pizza grilled naan pizza

Olive Oil container, plates, and dipping dishes available HERE.

In celebration of National Pi Day (3.14) I’ve teamed up with Uncommon Goods to create my favorite pie.  A pizza pie!  And not just any pizza pie, but a Margherita Naan Pizza on the grill.  

You see Uncommon Goods has this amazing garden in a bag which just happens to grow everything you need for homemade pizza sauce (basil, tomatoes, oregano).  And because I’m not really someone who is known for their patience I decided to perfect my recipe before my garden began to grow.  Best decision ever.  Let’s just say I’ll be counting down the days till I can begin picking these ingredients fresh from my garden and grilling this pizza all summer long.   Happy 3.14!  truly, MKR 

Grilled Margherita Naan Pizza
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Prep Time
25 min
Total Time
1 hr 5 min
Prep Time
25 min
Total Time
1 hr 5 min
Ingredients
  1. 1 can (28-ounces) whole peeled tomatoes, in juice
  2. 1 small white onion, finely diced and minced
  3. 2 garlic cloves, peeled and minced
  4. fresh basil leaves (4 for the sauce, and 4 for each pizza)
  5. 1 teaspoon fresh oregano chopped
  6. Pinch salt
  7. Pinch fresh ground black pepper
  8. Pinch cayenne pepper
  9. Pinch sugar
  10. 2 tablespoons olive oil
  11. Naan bread (I prefer garlic flavor)
  12. 4-6 slices of fresh mozzarella (per pizza)
Instructions
  1. For the sauce...
  2. In a mixing bowl and coarsely crush the tomatoes with a fork leaving them a little chunky.
  3. In a heavy bottom 2-quart sauce pot add the olive oil and begin to heat.
  4. Add the onions and garlic, saute until slightly translucent.
  5. Next add the crushed tomatoes, stir and bring to a simmer.
  6. Season with salt, pepper, sugar, cayenne, fresh basil and fresh oregano.
  7. Simmer on a low, stirring often for at least 15 minutes.
  8. *You can store in an airtight container in the refrigerator, up to 1 week.
  9. For the pizza...
  10. Bring your grill up to 425 degrees.
  11. While the grill is heating up begin the construction of your pizzas by spreading the pizza sauce completely over the naan bread.
  12. Layer basil leaves evenly over the naan bread.
  13. Thinly slice 4-6 slices of fresh mozzarella and layer evenly on top of the basil leaves and sauce.
  14. Place pizza on a pizza stone in the center of the grill and cook for 15-25 minutes or until mozzarella begins to bubble and the crust is turns a deep golden brown.
Waiting on Martha http://waitingonmartha.com/

This post was sponsored by Uncommon Goods, a brand I adore.  Opinions and images are 100% my own.

How To Build The Perfect Bloody Mary

best bloody mary recipe best bloody mary recipe best bloody mary recipe best bloody mary recipe

Whether you’re enjoying Sunday brunch, tailgating with friends, or relaxing with a happy hour libation, there’s never a bad time for a Bloody Mary. And truth be told, I consider myself somewhat of a Bloody Mary aficionado.  In fact, I’ve been tweaking with my recipe for years!  Borrowing a little inspiration from the River Run Lodge in Sun Valley Idaho, to The Lantern in Lake Forest Illinois.  And after all this time, I finally feel like I’ve perfected it.  So without further ado, the best Bloody Mary recipe ever.  Ever.  Enjoy!  truly, MKR

Photography Rustic White

The Best Ever Bloody Mary
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Prep Time
3 min
Total Time
3 min
Prep Time
3 min
Total Time
3 min
Ingredients
  1. 4 oz. tomato juice or if you much use a good quality mix.
  2. 2 oz. Titos Vodka
  3. 1 tsp. horseradish
  4. 1/2 tsp. fresh cracked pepper
  5. 1/2 tsp. celery salt
  6. Pinch of paprika
  7. 2+ dashes of Tabasco Sauce dependent on how spicy you like it
  8. dash of salt
  9. Juice of 1/2 a lime
  10. Juice of 1/2 a lemon
  11. 1 oz. Guinness
  12. Garnishes of your choice
  13. Any light beer for your side car (every good Bloody Mary has a side car!)
  14. Suggested Bloody Mary garnishes: bacon, asparagus, pickles, salami, pepperoni, olives, peppers, mozzarella, pickled okra, pearl onions, lemons, limes, artichoke hearts, celery.
Instructions
  1. Combine everything except the Guinness and garnishes in a shaker filled with ice. Shake, shake, shake.
  2. Garnish with your preferred then pour Guinness on top, and enjoy.
Waiting on Martha http://waitingonmartha.com/
 

What I’m Drinking…

top wine and champagne

I know I’m late to the game since yesterday was National Drink Wine Day, but for me you don’t need a national holiday to drink wine.  In my opinion every day should be national drink wine day!  So to honor that opinion I thought I’d roundup a list of my top wine and champagne choices.  And I’d love to hear in the comments section below if you have any wine that’s topping your love list right now?  Cin Cin Loves.  truly, MKR

P.S.  Make sure to visit next week when I’ll be plotting my wine filled course for the Atlanta Food & Wine Festival in May.  

1.  Orin Swift The Prisoner.  Truth be told I’ve been drinking The Prisoner  since 2006 when I was introduced to it during a weekend away in Kohler Wisconsin.  Now, it’s become quite the hot commodity and was actually sold in 2009 to The Prisoner Wine Company.  Great for the masses so everyone can enjoy, but annoys the heck out of me when restaurants are charging $21 for a pour!  You can get the bottle at Costco for $35!  Anyway, I love everything Orin Swift does, especially Papillon, Palermo, & the elusive Mercury Head.  Oh and try his newer F, E, & I wines.  Amazing!

2.  Sancerre…all Sancerre.  Sancerre is a French Appalachian region in the eastern Loire Valley.  It’s my go-to warm weather wine.  Easily found, well priced, and there isn’t a Sancerre I don’t enjoy.  

3.  Darioush Cabernet Sauvignon.  On one of our trips to Napa we had the most magical experience at Darioush.  Spending hours in Darioush’s private collection cellar by candlelight, tasting all of the wines and noshing on cheese.  It was one of those magical lifetime memories. 

4.  Round Pond Sauvignon Blanc.  I’ve talked about this wine before, it is one of my absolute forever faves.  Actually we belong to their food and wine club as they also produce amazing olive oils and I highly suggest joining if you can.

5.  Veuve.  Obviously.

6.  Sancerre’s Rose.  I heart them so much they made the list twice.

7.  Silver Oak.  A deep and rich red with subtle hints of dark chocolate and cherries…this is the perfect wine for a steak dinner and my go to for the holiday season.

8.  Honig Sauvignon Blanc.  If you’re looking for me on a Monday night 9 times out of 10 I’m next door at Sushi Nami with the Mr. drinking 1 or 3 glasses of this.

9.  La Crema Pinot Noir.  This would probably be my “house wine” pinot noir.  It’s light, easy, and I can drink glasses of it.

10.  Perrier Jouet Rose Champs.  I can’t can’t get enough of these pink bubbles

11.  Erath Pinot Noir.  My current version of a “$2 buck chuck.”  And by that I mean a great wine, at a GREAT price.

12.  Alpha Omega Chardonnay.  Though I tend to be a light, crisp, sauvignon blanc white wine drinker I can’t get enough of this chardonnay and it’s rich buttery texture.  If there was a cold weather white this would be it.

13.  My other go-to’s not listed, Sunstone Eros, Chapellet (any red), Gamble Heart Block and their Cabernet Franc, Signorello Padrone, Duckhorn Paraduxx and Decoy…and I’m sure I’m forgetting numerous others.