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Peach White Wine Slushies

An Insanely easy and satisfying summertime sip
Filed Under > Cocktail Hour

Peach white wine slushies recipe on Waiting on MarthaPeach white wine slushies recipe on Waiting on MarthaPeach white wine slushies, waitingonmartha.com  

Summertime marks the season for slushies, friends. And not just any slushy; I’m talking about peach white wine slushies.  They’re tart, refreshing and quite possibly the easiest drink drink you’ve ever made boasting only 3 ingredients!   

You may remember our incredibly popular frose, or rose slushy, recipe.  While that’s still one of our favorites here at team WOM, these peach white wine slushies vie for our love just as hard.  They require a whopping three ingredients; the ones that you’ll almost definitely have on hand whenever the mood strikes for slushies.  

Frozen peaches serve as excellent ice cubes when blended with your favorite bottle of Sauvignon Blanc.  I say Sauv Blanc because I did try it with Pinot Grigio as I was recipe testing and it just wasn’t quite as tasty.  You’ll want some simple syrup to sweeten the batch up once blended, and you can add a gorgeous Georgia peach and some fresh mint from your CSA to garnish.  Believe me when I say, it’s a dangerously delicious drink that will keep you coming back for more.

So next time you’re wondering what to bring to the pool day or out on the boat for a day on the lake, look no further.  My Peach White Wine Slushies are just the thing you need. Truly, MKR

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Peach White Wine Slushies
Serves 4
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Ingredients
  1. 1 bottle Sauvignon Blanc (a selection that's on the sweeter side)
  2. 2-3 bags frozen peaches
  3. simple syrup, to taste
  4. peaches, sliced to garnish
  5. fresh mint, to garnish
Instructions
  1. Pour wine and frozen peaches into blender.
  2. Blend until smooth.
  3. Add simple syrup to taste, adding more until reaching preferred sweetness.
Notes
  1. Frozen peaches act as your ice cubes, so don't use fresh peaches in their place. Save slices of fresh peaches for garnish.
Waiting on Martha http://waitingonmartha.com/
 

Photography, Rustic White for Waiting on Martha

Easy Blackened Skillet Shrimp

An Under 30 Minute Meal that celebrates summer's best flavors
Filed Under > 30 Minute Meals

Easy blackened skillet shrimp recipe on Waiting on MarthaBlackened Skillet Shrimp #recipe | Waiting on Martha

Lately, I’ve realized a pattern with my cooking.  I gravitate to a lot of simple, one-pot meals that celebrate seasonal flavors without ever getting too fussy.  And today’s easy blackened skillet shrimp is right in line with this thinking; it’s a light, vibrant meal that lets summer’s best flavors really shine.  And who can resist a great 30-minute meal like that?!

I think the trick with one-pot meals is in building the flavors. Here, I first season the shrimp with jerk or blackening seasoning—my favorite is Zatarian’s—then cook the shrimp 2-3 minutes per side.  Once cooked, I set aside and cook the okra, cherry tomatoes and snap peas with salt, pepper and a dash of olive oil.  The cast iron really brings the flavors front and center, allowing the fresh vegetables to soak up the seasoning just right.  And after the vegetables are cooked tender, I throw in the shrimp once more to warm the entire dish together.  Lastly, a squeeze of fresh lemon juice and red pepper flakes tie it all together. 

Like I mentioned above, and I’m sure you’ll agree when you make the dish yourself, this easy blackened skillet shrimp recipe really celebrates summer’s vibrant flavors.  Tag me on Instagram @waitingonmartha #waitingonmartha; I’d love to see your versions at home!  Truly, MKR

P.S. Check out our Shrimp Scampi and other irresistible summer recipes in our Recipe Index. xo

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Easy Blackened Skillet Shrimp
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Ingredients
  1. 1 lb shrimp, peeled and deveined
  2. 4-6 oz. okra halves, sliced lengthwise
  3. 4-6 oz. sugar snap peas or snow peas, in the pod
  4. 3 ears of fresh corn, off the cob (you can also use frozen)
  5. 1 pint of cherry tomatoes, keep some whole and some halved
  6. juice of 1 lemon, to garnish
  7. red pepper flakes, to taste
Instructions
  1. Sprinkle your favorite jerk or blackening seasoning on the deveined shrimp, set aside.
  2. Spray cast iron skillet with nonstick spray. Next, line it with a high-heat oil (coconut oil, canola oil, grapeseed oil, etc. You want one that can handle a high heat - not olive oil).
  3. Heat the skillet to medium-high heat.
  4. Once the skillet is thoroughly heated, cook the shrimp 2-3 mins per side. They're done when they become a translucent pink. When cooking, make sure the shrimp are laying flat to cook evenly.
  5. Remove shrimp from skillet, add in all of your vegetables to skillet. Turn back to medium heat and cook until tender. You can add some olive oil here, along with salt and pepper to taste.
  6. Once vegetables are cooked to preference, add the shrimp back in to warm the entire dish together.
  7. To finish, you may want to add additional olive oil. Lastly, add lemon juice and optional red pepper flakes, mixing all together to serve.
Waiting on Martha http://waitingonmartha.com/

Blackened Fish Tacos with Creamy Coleslaw & Pineapple Salsa

A Vibrant, Fresh Entree to be enjoyed al fresco
Filed Under > 30 Minute Meals

Blackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa recipe on Waiting on MarthaBlackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa #recipe on Waiting on Martha 

I love fish tacos.  Whenever I’m at a restaurant I typically beeline for any type of fresh, spicy, blackened fish tacos.   But fish tacos was one of those recipes I hadn’t tried at home.  So recently when I was whipping up Mexican night I decided to give them a go, and I’m so glad I did.

The creamy coleslaw balances and cools off the warm Mahi Mahi and spicy jalapeños.  And the fresh pineapple adds a fruity tang to the blackened seasoning, peppers and salsa.  I mean I’m drooling just thinking about it as I type this!   And they’re on the healthier side which is always a plus.  

In all of my favorite recipes, I always seem to find a marriage of cool to hot, crunchy to creamy, spicy to sweet.  And my blackened fish tacos with Mahi Mahi hit a home run on all of the above.  

When you’re making this at home, keep in mind that you can use any light or white fish.  I always approach cooking seafood by picking out what is wild caught, sustainable and in-stock at Whole Foods or my local grocery store.  With this recipe, I could have done grouper, halibut, etc.  And especially when you’re blackening and seasoning fish, you can use any type of white fish.  You just don’t want to use a fishy-fish like salmon. 

This recipe seems like something spotted on a restaurant patio, but I assure you it’s so easy.  Don’t be overwhelmed!  This vibrant, fresh and summery mixture of flavors is just the thing to cool you down after a long day in the sun.  I mean they just taste like summer!  Truly, MKR

P.S. Let’s talk about tortillas really quickly; I always warm them on the stovetop, turning on the flame to crisp them up. But I’m careful to watch them as they can burn if they catch fire…ha!  I flip them once or twice and get a nice warmed, slightly crispy tortilla.  Cold tortillas just make sad tacos in my opinion. xo 

Blackened Fish Tacos with Creamy Coleslaw and Pineapple Salsa
Serves 2
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 2 Mahi Mahi or white fish, fresh, wild caught filets
  2. 2 cups coleslaw
  3. 1 Jalepeno thinly sliced
  4. pineapple salsa (I buy mine from wholefoods. If they don't have it simply chop up pineapple, add a few squeezes of lime & a bit of chopped cilantro
  5. cilantro for garnish
  6. flour or corn tortillas
  7. limes for garnish
  8. additional salsa for garnish
  9. blackening seasoning
Instructions
  1. sprinkle both sides of the fish with with blackening seasoning, go ahead an be liberal with the seasoning.
  2. In a lightly oiled/greased sauté pan cook the fish until cooked through. 8-10 minutes.
  3. Remove the fish, and build your tacos!
Waiting on Martha http://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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