Roasted Corn Skillet Queso Fundido

Roasted Corn Skillet Queso Fundido, Waiting on Martha Roasted Corn Skillet Queso Fundido, Waiting on Martha

If I had to choose only one “type” of food to eat for the rest of my life it would probably be Mexican.  Anything Mexican; tacos, guacamole, nachos, salsa, enchiladas, burritos, and of course queso fundido.  And while I’ve had queso at least a dozen different ways, this roasted corn skillet queso fundido is hands down my favorite.  Guaranteed to be completely different than any queso you’ve tasted, this skillet queso cooks poblano peppers, red onion, garlic, Monterey jack cheese, and roasted corn low and slow, then is topped with cilantro, radish, green onions, and jalepenos for a taste and texture that is simply beyond.  Combine it with my homemade tortilla chips and I promise you’ll never think of queso the same way again.  Truly, MKR 

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*All images original to Waiting On Martha

Roasted Corn Skillet Queso Fundido
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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. 1 pound (bag) frozen roasted corn kernels, thawed
  2. 1 tablespoon un salted butter or olive oil
  3. 3-4 garlic cloves, minced
  4. 1 poblano chile—stemmed, seeded and finely diced
  5. 1 small red onion, finely diced
  6. 1 small jalepeno, finely diced (optional)
  7. 12 oz. Monterey Jack cheese, shredded
  8. Kosher salt
  9. Finely chopped cilantro, green onions, radish matchsticks and thinly sliced jalapeños, for garnish
  10. Corn tortilla chips, for serving
Instructions
  1. In a blender, puree half of the corn with 1/2-3/4 cup of water until smooth.
  2. In a cast-iron skillet on medium high heat, heat the butter or olive oil on.
  3. Add the garlic, poblano, onion, and pinch of salt, cook over moderate heat, stirring, until softened and barely browned, about 5-8 minutes.
  4. Add the remaining corn and cook about 2 minutes.
  5. Add corn puree and cook, stirring, until bubbling, about 2 minutes.
  6. Add the cheese and cook over low heat, stirring, until melted.
  7. Season with additional salt and garnish with cilantro, green onions, radish and jalapeño. Serve hot, with tortilla chips.
Notes
  1. *if you can't find roasted corn use sweet corn*
Adapted from Food & Wine Magazine
Waiting on Martha http://waitingonmartha.com/

 

3 Easy No Cook Citrus Recipes

Citrus & Pomegranate Salad, Waiting on Martha Caldrea-MV2 Caldrea-MV1 Caldrea-MV

Crisp, refreshing, and always vibrant, citrus is one of the healthiest and easiest foods to cook with.  Especially this time of year as it brightens up those last grey, winter days and provides a much needed preview of the first signs of spring.  So whether it be for breakfast, brunch, lunch, or dinner I promise these quick, easy no-cook citrus recipes will quickly become some of your new favorites.  Truly, MKR

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Citrus & Pomegranate Salad
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 4 Mandarin Oranges
  2. 2 Oranges
  3. 2 Grapefruit
  4. 2 Blood Oranges
  5. 1/4 cup pomegranate seed
Instructions
  1. Slice citrus and lay each slice on cutting board.
  2. Cut edges off each slice with a sharp knife. To get the sharpest cuts slice edges in a slanted, diagonal direction.
  3. Lay and stack fruit on a serving platter, sprinkle with pomegranate seeds.
Waiting on Martha http://waitingonmartha.com/
Blood Orange & Strawberry Juice
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Total Time
15 min
Total Time
15 min
Ingredients
  1. 4-6 oranges
  2. 1 pint strawberries
Instructions
  1. Juice fruit and mix to combine.
  2. Serve slightly chilled.
Notes
  1. *To take it to a bubbly place simply top with your favorite champagne or porsecco.
Waiting on Martha http://waitingonmartha.com/
Mandarin Citrus Dressing
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 4 tbsp olive oil
  2. 2 tbsp red wine vinegar
  3. 1 tbsp dijon mustard
  4. 1/4 cup mandarin orange juice
  5. 1/2 tsp salt
  6. 1/2 tsp pepper
  7. 1 pinch of sugar
  8. 1 pinch of cayenne (optional)
Instructions
  1. Combine all ingredients together in a bowl and whisk to combine.
Waiting on Martha http://waitingonmartha.com/
 *This story was in collaboration with Caldrea, a brand I love and adore.  Opinions, recipes, and images are 100% my own.

Best Ever Vegetarian Chili Recipe

Best Ever Vegetarian Chili Recipe, Waiting on Martha Best Ever Vegetarian Chili Recipe, Waiting on Martha Best Ever Vegetarian Chili Recipe, Waiting on Martha Best Ever Vegetarian Chili Recipe, Waiting on Martha Best Ever Vegetarian Chili Recipe, Waiting on Martha

With arctic temperatures across the country and football about to take over our screens what better way to embrace all that January seems to be bringing than with a warm, cozy bowl (or two) of chili?  Using our trusty Le Creuset Dutch oven this one-pot, vegetarian chili recipe is full of robust flavors with plenty of heat sure to please even the least vegetable loving individual.  And might I suggest doubling the batch to either freeze for later or nosh on for days, because chili is one of those foods that seem to be even better the next day.  TGIF!  Truly, MKR

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AS PICTURED…Dutch Oven, Le Creuset in Truffle c/o  |  Soup Bowls, Le Creuset c/o  |  Ramekins, Le Creuset c/o  |  Napkins, Sur la Table  ||  Rose Gold Place Settings, West Elm (sold out, love this bronze version)

Best Ever Vegetarian Chili
Serves 6
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Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Prep Time
25 min
Cook Time
1 hr
Total Time
1 hr 25 min
Ingredients
  1. 1 green bell pepper
  2. 1 red bell pepper
  3. 1 small/medium white
  4. 4-6 chopped garlic gloves
  5. 1 1/2 cup corn (I use fresh, but frozen will work)
  6. 4 tablespoons olive oil
  7. 2 (15-ounce) can no-salt-added chopped tomatoes
  8. 1 (15-ounce) can navy beans, rinsed and drained
  9. 1 (15-ounce) can cannellini beans, rinsed and drained
  10. 1 (15-ounce) can red kidney or chili beans, rinsed and drained
  11. 2 1/2 cups organic vegetable broth
  12. 2-3 cups faux ground beef (I use Quorn frozen ground beef 1 bag, if you wanted to make this non vegetarian simply brown a pound of grown beef to be used.
  13. 2 teaspoons ground cumin
  14. 1 teaspoon crushed red pepper (if you like it spicer use more)
  15. 1 teaspoon chili or taco seasoning
  16. 1 teaspoon smoked paprika
  17. 1 teaspoon salt
  18. Green onions, cilantro, cheese, and sour cream for garnish (optional)
Instructions
  1. Add oil to a Dutch oven on medium-low heat.
  2. Add garlic and onion; cook 5-8 minutes, stirring occasionally.
  3. Add bell peppers, cumin, salt, crushed red pepper, chili seasoning, and smoked paprika; cook 2 minutes, stirring frequently.
  4. Add broth and tomatoes; bring to a simmer. Cook 20 minutes, stirring occasionally.
  5. Add beans, corn, and faux ground beef; simmer 25 minutes stirring occasionally.
  6. Spoon into a bowl and garnish with green onions, cilantro, and sour cream (for vegans Toffutti sour cream is preferred)
Waiting on Martha http://waitingonmartha.com/
*This story was in collaboration with Le Creuset, a brand Waiting On Martha loves and adores.  Opinions and recipe are 100% my own.  |  All images original to Waiting On Martha.

Blueberry Pecan Gluten Free Pancakes

Blueberry Pecan Gluten Free Pancakes, Waiting on Martha Blueberry Pecan Gluten Free Pancakes, Waiting on Martha Blueberry Pecan Gluten Free Pancakes, Waiting on Martha Blueberry Pecan Gluten Free Pancakes, Waiting on Martha

One of my favorite Christmas traditions has, and will always be, Christmas morning pancakes.  We all gather around the table after presents have been ripped open, still in our pajamas with mimosas in hand.  It’s a moment I revel in and look forward to every year.  So when Krusteaz reached out to discuss being a part of the Krusteaz Gluten Free Blogger Bake Off and pancakes were an option, I jumped at the opportunity.  

I don’t eat gluten free products often.  I find them to mostly taste a bit like cardboard.  So imagine my surprise when I found myself devouring this entire stack with the family.  I of course doctored the pancakes up with chopped pecans, fresh blueberries and soaked them in butter and maple syrup.  But I mean this when I say it, I really couldn’t get over that they were gluten free!  And as if the pancakes weren’t proof enough Krusteaz sent over their brownie mix and it too was fantastic.  Consider me a believer Krusteaz

And with that, I hope you all have a very Merry Christmas and can revel in the moments and traditions that mean the most to you.  Truly, MKR

AS PICTURED…Batter Bowl, Le Creuset  ||  Olive Wood Cook’s Spoon, Williams Sonoma  ||  Cake Stand, Martha Stewart for Macys  ||  Plates and Coasters, C. Wonder  ||  Gold Silverware, One Kings Lane  ||  Big Brown Bear Maple Syrup, Williams Sonoma

Blueberry Pecan Gluten Free Pancake Mix
Yields 12
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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
Ingredients
  1. 1 box of Krusteaz Gluten Free Pancake Mix
  2. 1 1/2 cups fresh blueberries, plus more for garnish
  3. 1 cup roughly chopped pecans
  4. 2 eggs
  5. 2/3 cup milk
  6. 2 cups water
  7. maple syrup
Instructions
  1. Heat griddle or pan to 375 degrees and spray with non stick spray, or butter.
  2. In a large mixing bowl combine Krusteaz Gluten Free mix, 2 cups water, 2/3 cup milk, and 2 eggs. Whisk, but don't over mix (batter should be a tad lumpy).
  3. Fold in 1 1/2 cup fresh blueberries and 1/2 cup chopped pecans.
  4. Pour batter onto griddle, and cook each side 2-3 minutes or until golden brown.
  5. Remove from griddle and garnish with chopped pecans, additional blueberries, and maple syrup
Waiting on Martha http://waitingonmartha.com/
*This story was in collaboration with Krusteaz, a brand I love and adore.  Opinions, recipes, and images are 100% my own.

Spiked & Spiced Eggnog

Spiked & Spiced Eggnog, Waiting On Martha Spiked & Spiced Eggnog, Waiting On Martha Spiked & Spiced Eggnog, Waiting On Martha Spiked & Spiced Eggnog, Waiting On Martha

If we’re telling truths here, I’ve never been a fan of eggnog.  Not that I had ever tried it or anything, I couldn’t get past the whole idea of raw eggs.  But the older I got, and the more I watched National Lampoons Christmas Vacation, the more I felt I needed to conquer this fear.  So I spent yesterday in the kitchen trying out a few different recipes until I found just the right one; a Spiked & Spiced Eggnog.

By combining your standard eggnog ingredients but adding a bit more spice and getting a little help from my friends called Amaretto and Absolut I can now not get enough of this delicious eggy-nog-nog.  And how gorgeous is the new Absolut Andy Warhol bottle?  I’m gifting one to my mother this holiday season to sit atop her new bar cart.  So for all you last minute gifters might I suggest a little Andy Warhol and some nog?!  Truly, MKR 

Spiked & Spiced Eggnog
Serves 8
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Ingredients
  1. 6 eggs, separated
  2. 3/4 cup sugar
  3. 1 pint heavy cream
  4. 4 pints milk
  5. 1/2 pint Vodka (I used Absolut in this version)
  6. 1/4 pint Amaretto
  7. Nutmeg
  8. Cinnamon
  9. Whip Cream if desired
Instructions
  1. In a large mixing bowl beat the egg yolks with 1/2 cup sugar until thick.
  2. In another bowl beat the egg whites with 1/4 cup sugar until thick.
  3. In a third bowl beat the cream until thick. Add the cream to the yolks, fold in the egg whites, and add the milk, Vodka, Amaretto, vanilla, and a few pinches of nutmeg and cinnamon.
  4. Chill in freezer before serving.
Waiting on Martha http://waitingonmartha.com/
*This story was in collaboration with Absolut, a brand I love and adore.  Opinions, recipes, and images are all 100% my own!

Best Ever Santa Claus Sugar Cookies

Best Ever Santa Claus Sugar Cookies, Waiting on Martha Best Ever Santa Claus Sugar Cookies, Waiting on Martha Best Ever Santa Claus Sugar Cookies, Waiting on Martha

Out of all the sweet treats we find ourselves consuming during the holiday season I’d have to say hands down my weakness, my go to, my absolute favorite is sugar cookies.  So when the annual Wilton cookie exchange rolled around I knew exactly what cookies I’d be making, wrapping, and shipping out to The Mommy Files.  

I used Wilton’s classic sugar cookie recipe and this year Wilton came out with possibly the best (and cutest) two-part Santa cookie cutter ever (I mean the mustache)?!  Now I don’t consider myself a baking savant by any means so I was a tad on the nervous side when it came to icing the actual Santa.  I used Wilton’s royal icing recipe, disposable icing bags, and small icing tips and started lining and flooding away with abandon.  This being my first time actually using royal icing I was actually surprised by how easy it was.  Next time I’ll use a thicker icing to line the cookie and then flood (flood is decorating talk for fill) with the royal icing, but I’m just splitting hairs here because honestly for my first time I thought they turned out quite Santa like.

I let them set over night then packaged them up in cookie boxes all tied with a string and sent them on their merry way.  I just love a homemade gift don’t you?  Truly, MKR

*This story was in collaboration with Wilton, a brand I love and adore.  Opinions and images are 100% my own.

 

Roasted Cauliflower with Apples, Cranberries & Sage

Roasted Cauliflower with Apples & Sage, Waiting On Martha

Over the past two weeks we’ve had the pleasure of sharing the recipes from our Woodland Wonderland Dinner with Rue Magazine, (a fruit filled ice ring, roasted sweet potatoes, wintery kale salad, braised short ribs, and sweet potato creme brûlée).  But like all good things, our dinner must come to an end. And what better way to end than with a side dish to put all other side dishes to shame.  Homespun Atlanta’s roasted cauliflower with apples, cranberries, and sage.  A spot on seasonal dish that as delicious as it is easy to make.  

So enjoy and here’s to hoping at least one of these dishes (if not all) will make it on to your table this holiday season.  Truly, MKR

*The Details:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Roasted Cauliflower with Apples, Cranberries & Sage, Homespun Atlanta  ||  Photography, Rustic White   ||  Table, Crush Event Rentals  ||  Florals, Lindsay Coletta Designs  ||  Bowl, Juliska via Bloomingdales Lenox  ||  Gold Flatware, One Kings Lane  

 

Roasted Cauliflower with Apples, Cranberries & Sage
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Ingredients
  1. 1 head Cauliflower, cut into small florets
  2. 2 Apples, Large Dice
  3. ½ bunch Sage Leaves picked
  4. 1 cup Fresh Cranberries
  5. 3 T Butter, Melted
  6. Grapeseed Oil or Blend
  7. 2 T Sherry Vinegar
  8. Salt and Pepper
Instructions
  1. Preheat Oven to 425 F
  2. After cauliflower, apples, and cranberries are prepped, place in a large bowl. Toss with melted
  3. butter, grapeseed oil, and sherry vinegar. Season with salt and pepper.
  4. Place tossed veggies onto a baking sheet or roasting pan and roast for 15­-18 minutes until
  5. tender and golden brown.
  6. Place in a large bowl and serve.
Notes
  1. Pairs great with braised, roasted meats. Also could go well with Lamb.
Waiting on Martha http://waitingonmartha.com/
Last, but certainely Not Least

Butternut Squash Creme Brulee With Red Wine Cranberries

RueDessert1 RueDessert

I like to live life by the motto, eat dessert first.  So when Homespun Atlanta showed up to our Woodland Wonderland Dinner with creme brulee in tow that’s exactly what I did.  These little ramkins filled with caramelized butternut squash and topped with fresh whip, red wine soaked cranberries and candied walnuts were little bites of heaven and trust  me are worth the effort in making.  Enjoy Loves!  Truly, MKR

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Butternut Squash Creme Brulee, Homespun Atlanta  ||  Photography, Rustic White   ||  Table, Crush Event Rentals  ||  Gold Flatware, One Kings Lane  ||  Faux Bois Plates, Ross Svebak

Butternut Squash Creme Brulee with Red Wine Cranberries & Candied Walnuts
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Ingredients
  1. 3 cup butternut squash puree
  2. 4 teaspoon vanilla
  3. 8 cups heavy cream
  4. 2 cup half-and-half
  5. 1 1/3 cup brown sugar, packed
  6. 2 teaspoon cinnamon
  7. 1/2 teaspoon nutmeg
  8. Pinch ground ginger
  9. 32 large egg yolks
  10. 1 cup granulated sugar
  11. ...Topping
  12. 2 to 3 tablespoons granulated sugar, organic, or raw
  13. Candied walnuts
  14. Soaked Red Wine Cranberries
Instructions
  1. Heat oven to 300°. Place 8 to 10 1/2-cup ramekins, custard cups, or oven safe demitasse cups in a large metal baking pan.
  2. In a medium saucepan, combine the heavy cream, half-and-half, brown sugar, cinnamon, nutmeg, and ginger. Heat over medium heat, stirring frequently, until the mixture just begins to boil.
  3. Remove from heat and let stand for 5 minutes.
  4. Meanwhile, in a small mixing bowl, beat egg yolks with the 1/4 cup of granulated sugar until thick and lemon-colored.
  5. Slowly add about 1/3 of the hot mixture to the egg yolks, whisking constantly. Add the egg mixture back to the saucepan, whisking constantly until thoroughly blended. Whisk in the butternut squash puree and the vanilla.
  6. Pour the hot mixture into the ramekins or cups, distributing evenly, about 1/2 to 2/3 cup per ramekin.
  7. Pour very hot or boiling water into the baking pan, so it is at a depth of about 1 inch, or about halfway up the side of the ramekins or cups you're using. Bake for 45 to 55 minutes, or until the custard is set in the center, but not overly stiff. It will jiggle slightly. Remove the ramekins from the baking dish and place in the refrigerate. Refrigerate for about 4 hours, or overnight.
  8. Just before serving time, sprinkle about 1/2 to 1 teaspoon of sugar over each custard and, using a kitchen torch, melt and caramelize the sugar. Or, place the ramekins in a baking dish and put under to broiler for 1 to 2 minutes, just until browned and caramelized.
Waiting on Martha http://waitingonmartha.com/
 

Braised Short Ribs

Braised short ribs with brussel sprouts and roasted turnips, Waiting On Martha

The star of our Woodland Wonderland dinner with Rue Magazine was definitely the braised short ribs garnished with brussel sprout leaves, roasted turnips, and sugared blackberries from Homespun Atlanta.  By using a dark roast coffee rub and plenty of vegetable and herbs as just the right aromatics Chef Jason’s recipe will soon become a household staple.  Enjoy!  Truly, MKR  

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Braised Short Ribs, Homespun Atlanta  ||  Photography, Rustic White  

 
Braised Short Ribs
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Ingredients
  1. 6 Boneless Short Ribs, 4­5 oz each
  2. Kosher salt
  3. Grapeseed oil
  4. 1 Cup Dark Roast Coffee, Whole Bean
  5. 1 large Sweet Onion, cut into large wedges
  6. 2 ribs Celery, cut into 1 inch pieces
  7. 2 Carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2­inch pieces
  8. 2 cloves Garlic, crushed
  9. 2 to 3 cups Cabernet Sauvignon red wine
  10. 1 cup Sherry Vinegar
  11. 2 cups Water
  12. 1/2 bunch fresh Thyme, tied with kitchen string
  13. 1 sprig of Rosemary
  14. 2 Bay Leaves
  15. 1 T Peppercorns
  16. 1 T Whole Coriander Seeds
Instructions
  1. Preheat the oven to 275 degrees F.
  2. Season short ribs generously with salt.
  3. Place short ribs in large dutch oven on medium heat with oil. Brown very well, about 2 to 3
  4. minutes per side. Do not overcrowd. Cook in batches, if necessary. I usually fit 3­4 ribs at a
  5. time.
  6. After short ribs are browned, place on paper towel. Discard excess oil.
  7. Place mirepoix (onions, celery, carrots, and garlic) in pot and saute 3­5 minutes, until tender.
  8. Add the wine and sherry vinegar to mirepoix and reduce the mixture by half.
  9. Return the short ribs to the dutch oven and add 2 cups water or until the water has just about
  10. covered the meat. Add the thyme, rosemary, black pepper, whole coriander and bay leaves.
  11. Cover and place in the preheated oven for 3 hours. Cook until tender and not tough. Though
  12. they should not be falling apart.
  13. Once short ribs are done, remove ribs from pot and strain liquid and reserve. Discard veggies
  14. and aromatics.
  15. Place short ribs back into the empty pot and pour strained liquid over the short ribs. Place pot
  16. of short ribs back into oven with lid off for 20 minutes. Periodically baste short ribs until glossy
  17. and glazed.
Notes
  1. **As pictured garnished with brussel sprout leaves, sugared blackberries and roasted turnips**
Waiting on Martha http://waitingonmartha.com/

Glazed Sweet Potatoes

Glazed Sweet Potatoes, Waiting On Martha

One of my favorite dishes from our Woodland Wonderland shoot was the glazed sweet potatoes courtesy of Homespun Atlanta, (I was actually eating them cold I couldn’t stay away)!  Surprisingly easy to make these are sure to be a perfect side for your holiday table.  Truly, MKR

*The Team:  Concept & Styling, Mandy Kellogg Rye of Waiting On Martha  ||  Glazed Sweet Potatoes, Homespun Atlanta  ||  Photography, Rustic White  ||   Table, Crush Event Rentals  ||  Gold Flatware, One Kings Lane  ||  Place Setting, Juliska Country Estate Winter Frolic via Bloomingdales Lenox

Glazed Sweet Potatoes
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Ingredients
  1. 2 T Grapeseed Oil
  2. 2 T Sorghum Syrup
  3. 2 T Butter
  4. 1 C Stock (chicken or veggie)
  5. 3-­4 each Small Sweet Potatoes (peeled and cut in ½ inch thick medallions)
  6. 1 sprig Rosemary
Instructions
  1. Preheat Oven to 400 F.
  2. Place an oven safe large saute pan (I always use this Lodge 12­inch Skillet) on stove top, add
  3. grapeseed oil. Begin placing the sweet potatoes flat in the pan and begin searing them once the
  4. pan is hot. About 3­4 minutes
  5. Add butter, sorghum*, and stock. Season with salt and pepper and rosemary sprig. Allow to
  6. come to a boil and then place in the oven for about 8­10 min. If you can't source sorghum you
  7. can substitute with honey or molasses syrup.
  8. Once sweet potatoes are tender carefully remove from oven and flip sweet potatoes over. Place
  9. pan back onto the stove and reduce to glaze the sweet potatoes. Once glazed, set aside to
  10. reserve.
  11. Garnish with fried herbs.
  12. * This step can be done before and reheated in the oven for 8 ­ 10 minutes before serving
Waiting on Martha http://waitingonmartha.com/