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Garlic & Herb Rubbed Lamb Chops with Warm Spinach Salad with Bacon Vinaigrette

A Surprisingly Simple Yet Elegant Meal for Easter Sunday
Filed Under > Food

Garlicky Herb Rubbed Lamb Chops, Waiting On Martha

As promised, I’m sharing two recipes that definitely deserve to grace your Easter Sunday table this year: Garlic & Herb Rubbed Lamb Chops and my favorite Spinach Salad with Mandarin Oranges, Sliced Almonds and Warm Bacon Vinaigrette.  They’re not only beautiful, tasty dishes that make the meal feel extra special, but they’re both incredibly easy to make too.  

But I know what you’re thinking; lamb chops don’t necessarily ever sound “easy.”  There’s a reason lamb chops are saved for special occasions—and restaurants—right?  But I think you’ll find that the quick preparation, fresh herb seasoning and the method of broiling on high heat are all pretty much no-brainer steps! These lamb chops are wonderfully crispy and downright delectable.  And at the end, you’ll be enjoying tasty, tender chops, each encrusted with an herb melody that will have you wondering why you haven’t made it sooner.  

As for the salad—it’s my mother’s favorite and one I grew up looking forward to finding on the dinner table.  Again, another looks harder than it is recipe, and one thats sure to impress.  The salad calls for fresh baby spinach, a can of organic mandarin oranges for a sweet citrus squeeze, raw sliced almonds for a subtle crunch and a homemade warm bacon vinaigrette that I could drink by itself…ha!  Find the full recipes below, and then tell me what you’ll be cooking up on Easter Sunday this year!  Truly, MKR

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P.S.  For a little Easter tablescape inspo, be sure to pop over to yesterday’s post.  xo

Garlic & Herb Rubbed Lamb Chops with Warm Spinach Salad with Bacon Vinaigrette

Ingredients

    For the lamb chops:
  • lamb chops
  • fresh herb mixture--recipe below
  • For the herb mixture:
  • bundle of parsley, finely chopped
  • 10 sprigs of fresh thyme, finely chopped
  • 3 sprigs of fresh oregano, finely chopped
  • 2-3 fresh sage leaves, finely chopped
  • 2-3 garlic cloves, finely chopped
  • + enough olive oil to create a paste, not a dressing
  • For the salad:
  • 1 bag baby spinach
  • 1 can mandarin oranges
  • 1/4 red onion, thinly sliced
  • 2 hard boiled eggs, crumbled or sliced
  • 1/4 cup sliced red almonds
  • For the dressing:
  • 1/2 package bacon, cooked - sprinkle any leftover as garnish
  • 1 shallot, minced
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon raw honey
  • 1/2 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

    For the lamb chops:
  1. Clean and trim the fat from the chops.
  2. Lay the chops on a nonstick or sprayed sheet pan.
  3. Season each side with salt and pepper.
  4. Drizzle olive oil over the chops.
  5. Broil for 7 minutes.
  6. Flip them, then broil the other side for 7 minutes.
  7. While broiling, create your fresh herb mixture: Mix all chopped herbs, garlic and olive oil together in a bowl.
  8. Season with salt and pepper to taste.
  9. Finally, take lamb chops out of oven and spread herb mixture on each lamb chop, or provide it in dipping bowl for serving.
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Photography, Rustic White for Waiting on Martha

How To Easily Pack For a Picnic; Plus Homemade Pimento Cheese & Mediterranean Mason Jar Salads

My go-to's for an afternoon in the park
Filed Under > Appetizers & Sides

How to pack for a picnic, waitingonmartha.comPicnic outfit inspiration on waitingonmartha.comMason Jar Salads on a Picnic with @waitingonmarthaHow to plan a picnic in the park, waitingonmartha.comEasy pimento cheese recipe for a picnic, waitingonmartha.com How to make mason jar salads for a picnic, waitingonmartha.com Mason Jar Salads for a Picnic in the Park, Waiting on Martha How to pack for a picnic in the park, Waiting on Martha

Friday I shared an outfit full of springtime essentials from J.McLaughlin, along with peek at my ideal day off: an afternoon visit to the farmers market, followed by a picnic in the park.  It’s one of my favorite things to do when I have a little free time with the Mr., and always a sign that spring is finally upon us. As promised, I’m sharing a few of my go-to picnic essentials, along with two super simple recipes that I like to pack in my picnic basket, neither that sacrifice flavor or a gourmet effect: my Homemade Pimento Cheese & Mediterranean-inspired Mason Jar Salads.

Whenever I’m packing for a picnic, I always make sure I have the following: a big blanket, a great picnic basket, portable tunes and easy food.  Nobody has time to deal with messy, high-maintenance bites when you’re camped out on your favorite blanket in the grass!  So today I’m dishing on the recipes for said easy food. 

First off, with your pimento cheese, and I’m just going to come out and say it: don’t ever use the pre-shredded cheese for your homemade pimento cheese. It’s just not ever going to taste as good as the stuff you buy by the block and shred yourself.  You’ll get a much creamier and more satisfying spread when you do it the right way. And I like my pimento cheese a bit chunkier, so I stay away from processing/blending it so that I can see the cheese and peppers with each bite.  Of course, if you like yours creamier (which is just as heavenly), take it a step further and throw the mixture into a food processor until you reach your desired consistency. I also love to use Vegenaise (vegan mayo) in place of traditional mayo, though I know all southerners will tell you that Duke’s is the only way to go. 

For the Mason Jar Salads, I went with a Mediterranean vibe; a tangy balsamic vinaigrette (I used store-bought, but you definitely can make your own) with cherry tomatoes, cucumbers, cooked orzo, greens & more. The trick with any good Mason Jar Salad is to layer the ingredients in your jars (I love this set with clamp lids) so that the salad doesn’t’ get soggy or begin to wilt when in transit.  You do that by always, always putting the salad dressing at the bottom of the jar. Then, you’ll put whatever ingredients won’t get soggy from being in contact with the dressing (think tomatoes, onions, cucumbers, etc.)…bottom line is you don’t want the greens to be next to the dressing. 

You can have fun with Mason Jar Salads; the possibilities are truly endless!  Find my current go-to combination, along with my recipe for the best homemade pimento cheese below.  I’d love to know how you’re shaping up your picnic plans in the comments below!  Truly, MKR

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Homemade Pimento Cheese & Mediterranean Mason Jar Salad

Ingredients

  • Pimento Cheese
  • 1 block of yellow sharp cheddar, shredded
  • 1 block of white mont jack, shredded
  • 3 large spoonfuls of mayonnaise, to taste
  • Salt and pepper, to taste
  • 1 chopped jalapeno (optional)
  • dash of cayenne (optional) 
  • Mediterranean Mason Jar Salad
  • balsamic vinaigrette, to taste
  • cherry tomatoes, halved or quartered
  • red onions, sliced thinly
  • cucumbers, sliced thinly
  • edamame, cooked and shelled
  • almonds, raw and unsalted
  • cranberries
  • cooked orzo
  • lettuce (I used baby kale, mixed greens mix)
  • micro green mix

Instructions

  1. Pimento Cheese
  2. Add all ingredients in mixing bowl. When adding the jar of pimentos, eyeball this with how creamy/chunky you want it.
  3. Refrigerate at least 30 minutes, and serve!
  4. Mediterranean Mason Jar Salad
  5. Stack your ingredients inside the Mason jar in the following order:
  6. balsamic vinaigrette
  7. cherry tomatoes
  8. red onions
  9. cucumbers
  10. edamame
  11. almonds
  12. cranberries
  13. cooked orzo
  14. lettuce
  15. micro green mix
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Crock Pot Corned Beef & Cabbage

A One-Pot Meal that Hits the Spot This St. Patrick's Day
Filed Under > Food

Slow Cooker Corned Beef & Cabbage recipe on Waiting on MarthaCorned Beef & Cabbage for St. Patrick's Day - Waiting on Martha 

Nothing says St. Patrick’s Day like this traditional one-pot meal.  It’s perfect in a cozy-comforting-savory-tender way.  And I actually just learned that this beloved dish is actually rarely eaten in Ireland!  But it sure makes one heck of a St. Patty’s Day dinner. 

I didn’t do anything fancy with mine, but I have found that I’m particular on a few specifics when cooking it at home.  I always throw it all into my slow cooker, and I always, always cook it low-and-slow for up to eight hours.  You can, of course, cook it on high for four hours, but you’ll have a chewier bite than if you take the slow route, believe me.  I like mine to practically fall off the fork!  And the beauty with corned beef is that it comes pre-seasoned, so you don’t have to fuss with any kind of marinating or additional spices while you’re preparing it to cook.  Find the full recipe below, and tell me – will you be slow cookin’ some corned beef and cabbage next week?!  Truly, MKR

P.S. A nice little suggestion for your leftovers the next day: get some white bread, and make some cold corned beef sandwiches for lunch! My mouth is drooling just thinking about it.  You can plate it traditionally (as shown above) or shred it like your typical brisket sandwich. xo 

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Crock Pot Corned Beef & Cabbage
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Ingredients
  1. 1 corned beef with seasoning
  2. 1 head of cabbage, cut into quarters
  3. 10-12 raw carrots
  4. 10 baby red potatoes
  5. onions, peeled and quartered
  6. 2-3 cloves garlic, to taste
  7. grainy mustard, to garnish
  8. Salt and pepper, to taste
  9. Fresh thyme, to taste
  10. Fresh parsley, to taste
Instructions
  1. Fill crockpot with corned beef (fat side up), potatoes, onion, & carrots. Add water so it comes up to the bottom quarter of the beef. Top with one bottle of beer.
  2. Cover and cook the corned beef on low for 8-10 hours. (You can cook it on high for 4 hours, but I swear the meat tastes the best with my low-and-slow method!)
  3. During the last 30 minutes of cooking, add cabbage.*
  4. Slice into preferred cuts, add grainy mustard, fresh parsley and thyme to serve.
Notes
  1. *You can also cook the cabbage separately by boiling it in water for 20 minutes if there isn't enough room in the Crock Pot.
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Photography, Rustic White for Waiting on Martha

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