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Holiday Entertaining

New Years Eve & Chill: 6 Essentials for the Best Night In

Because You Can't Get Cozy without These Details
Filed Under > Entertaining

New Years Eve chill night at home: what you'll need via @waitingonmartha

So I know I talked about NYE dress options on Wednesday…12 dresses to be exact, all decked out in sequins and silk and sparkle.  But the truth is that I’m spending a cozy night in with nine of my closest friends this year.  

I couldn’t be more excited to trade the expensive party ticket for a tasty homecooked dinner (prime rib to be exact) and drinks that we won’t have to stand in line to enjoy.  Do you have a New Years Eve chill night on the books, too?  If so, check out the six details I’ve marked as must-have for the night in.  Cheers, Kat

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Cozy Cocktails

"Booze It Low" Cocktail Glass

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A cozy night in requires a few tasty cocktails for sure.  May we suggest our Salted Caramel White Russian, Hot Buttered Rum Cider or Red Wine Hot Chocolate?  Mix them up and serve in our cocktail glasses for a special touch.

Cocktails not your thing?  Check out MKR’s top wines under $30.  Cheers! 

Pajamas & Lounge Wear

LAKE Long Set Pajamas, $108

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The beauty of a NYE spent at home is ultimate comfort, is it not?!  These pajamas are perhaps the softest things I own; I’ll be snuggled up in these this year. 

A Strong Lineup of Movies

Amazon Fire Stick, $39.99

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Plan for a night of entertainment (preceding and following the Ball Drop of course) with an Amazon Fire Stick.  This one includes Alexa Voice Remote (so cool) and lets you access Netflix, Hulu, HBO NOW, YouTube, Amazon Video, NBC, WatchESPN, Disney, and more.  

Snacks to Nosh On

Movie Theater Popcorn Seasoning, $10.36

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Even with a big celebratory dinner in your belly, you’ll want some snacks to nosh on throughout the night!  Whether that’s homemade holiday chex mix, french onion dip with kettle chips or just some great popcorn, prepare to push new year’s resolutions off one more day. 

Relaxing Vibes

Peace & Calming Essential Oil Blend, $34.75

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We’ve been on the essential oils train (hello, The Well Code), and this bestselling oil blend in particular will be in our diffuser on NYE.  With a comforting, fresh aroma, Peace & Calming oil creates a truly relaxing environment.  

Don’t have P&C at home, talk to us to change that (ha!), but try diffusing Lavender; it’s another soothing favorite! 

A Proper Palette

Henley Wool Throw

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I’ve always revered the idea of an amazing palette: tons of pillows, blankets galore (this one is to-die-for) and anything and everything you need…to just stay put.  Maybe it goes back to my days of blanket forts in the living room when I was little, but this is a must for a cozy NYE at home!

Featured image, Rustic White for Waiting on Martha

A New Year’s Eve Steak Dinner at Home

A skillet seared ribeye with homemade herb butter, caramelized onions, and fried brussel sprouts
Filed Under > Food & Drink

Skillet seared ribeye steak dinner with homemade herb butter, caramalized onions & fried brussel sprouts Skillet seared ribeye steak dinner with homemade herb butter, caramalized onions & fried brussel sprouts

There’s something special about a fancy dinner at your favorite steakhouse for New Year’s Eve.  But there’s also something perhaps even more special about enjoying a gourmet meal fixed in the comfort of your own home.  I know, I know, I’ve been pushing the homebody card quite a lot lately, but I sure love a cozy night in this time of year…and that doesn’t change on NYE.    

My husband and I have spent NYE at home the past couple of years; in fact, it’s become our tradition.  We avoid the overpriced cover charges and event tickets, the impossible restaurant reservations and fixed menus, and instead we prepare a fancy, decadent dinner at home just like we like it.  It’s the perfect excuse to bring out the festive dinnerware, too. 

We’re in for a treat this year with our NYE dinner:  bone-in ribeye cast iron skillet seared and cooked to perfection with homemade herb butter, fried brussels sprouts and caramelized onions.  The brussels sprouts are perhaps the easiest side I’ve ever done; I threw them in a hot dutch oven with frying oil (I used vegetable oil, but you could use grapeseed too),  I let them get that crispy charring with soft inside.  Seriously SO simple…check out the recipe below. 

For this meal, I’ll serve the Mr. his favorite beer.  But because you’ll ask about wine pairings (and I love to talk wine, let’s be honest), here’s what I’d go with:  a buttery chardonnay for a white wine, and a spicy malbec for a red.  Because this is a pretty rich dinner (read: butter, butter, butter) I would stay away from a heavy, cabernet sauvignon or a fruit-forward acidic sauvignon blanc.  Enjoy, friends and happy happy 2017!  Truly, MKR

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Bone-In Ribeye with Caramelized Onions & Fried Brussels Sprouts
Yields 3
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For the steak
  1. 3 bone-in ribeye steaks
  2. 1 large head of garlic, cut in half
  3. salt and pepper, to taste
  4. fresh thyme, rosemary for garnish
  5. 5 tablespoons herb butter to cook, additional to garnish (recipe below)
  6. Olive or vegetable oil
For the caramelized onions
  1. 5-6 Large yellow or white onions, sliced
  2. 2 tablespoons butter
  3. 1 tablespoon olive oil
  4. 2 tablespoons water
  5. 1 tablespoon sugar
  6. pinch of Salt
For the homemade herb butter
  1. 4 sticks unsalted butter, brought to room temperature
  2. 4 tablespoons thyme, finely chopped
  3. 2-3 sprigs rosemary, finely chopped
For the brussels sprouts
  1. 2-4 cups vegetable oil (or frying oil of your choice)
  2. 1 large bag brussels sprouts
  3. juice of 1 lemon
  4. table salt and pepper to taste
For the caramelized onions
  1. Melt your butter and olive oil in a skillet over medium heat.
  2. Add the sliced onions to the pan and stir them gently to coat with butter. After 10 minutes add sugar, a pinch of salt and water, stir.
  3. Check the onions every 5-10 minutes. Stir them and and scrape up any fond that forms on the bottom of the skillet. Around 30 minutes, they start to get golden, and around 50 minutes they will be the most caramelized. You can continue to add a bit of water if the onions are becoming dry.
For the steak
  1. Preheat the oven to 500 degrees and place your cast iron skillet inside the oven. Bring your steak to room temperature.
  2. Season both sides of the steaks with olive oil and salt and pepper.
  3. Once heated, remove the skillet and cook your steaks in the skillet on the stovetop for 2 minutes each side on medium heat. While the steak is cooking add the full heads of garlic, thyme and rosemary in the skillet along with the herb butter. Lightly press down on the heads of garlic to release their aromatics.
  4. Return the skillet to the oven and cook for an additional 1-2 minutes or until reached desired temperature. Ribeye is best rare or medium rare and remember while the steak is tented and rested it will continue to cook approximately 5 degrees.
  5. Remove steaks from the oven and tent with aluminum foil, let it sit for 10 minutes after.
For the brussels sprouts
  1. Heat your cooking oil to high heat/frying point in a dutch oven or thick cast iron skillet (there has to be enough oil to cover the brussels sprouts).
  2. When the oil looks shiny and you hear the oil start to crackle and bubble, it's ready to fry. Drop your brussels sprouts in carefully.
  3. Stir occasionally and once they start to turn a brown color on the outside, use a skimmer or giant spatula to retrieve them from the pan.
  4. Place them on paper towels in a big dish to the side.
  5. Sprinkle salt and pepper and a little bit of lemon juice, to taste.
For the herb butter
  1. Let your butter become room temperature.
  2. In a giant bowl, add the finely chopped thyme and rosemary to the butter.
  3. Combine with your fingers and ball it together.
  4. Use a piece of parchment paper and take the ball and roll it out the long way, like a paper towel cylinder then wrap with parchment paper and place it in the fridge overnight to harden.
  5. When ready to serve, cut into medallions.
Waiting on Martha http://waitingonmartha.com/

Christmas Morning Boozy Gingerbread Pancakes

An Indulgent Brunch Recipe For Once a Year
Filed Under > Breakfast & Brunch

christmas-morning-gingerbread-pancakesgingerbread-pancakes-boozyChristmas pancakes, @waitingonmartha

Ah, Christmas morning.  I don’t know about you, but this gloriously lazy morning is one I wait for all year ’round; gifts litter the living room floor, bows and wrapping paper are strewn all over the place, holiday coffee is brewing in the kitchen and my absolute favorite part: boozy gingerbread pancakes are ready to devour.

We’ve been eating Christmas morning pancakes for as long as I can remember.  All of my Christmas memories when I was young involved a stack of warm, fluffy pancakes before settling into the usual Christmas Day coma.  It’s a cherished tradition that I’ve taken on at our house when Mom and Dad come to us now.  

Since I don’t want to over-exert myself in the kitchen on Christmas morning (let’s be real, I just want to get cozy!), I stick to my tried and true Christmas morning pancake recipe, but each year I amp them up a bit with a different flavor combo.  This year, gingerbread pancakes with chopped pecans my new favorite festive booze: Jackson Morgan’s Brown Sugar & Cinnamon cream liqueur.  I promise you this combo is a match made in heaven, but you can always have a little fun with your own renditions; these pancakes would be great with whipped cream and a sprinkle of cinnamon or nutmeg, too! Oh, and did I mention the Jackson Morgan Cream taste fantastic in your coffee as well!

How will you usher in this joyous day?  I’d love to know if gingerbread pancakes are on your Christmas Day menu! Truly, MKR

P.S.  Check out our recipe for Boozy Peppermint Chocolate Bread Pudding, too! xo

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Boozy Gingerbread Pancakes with Chopped Pecans
Yields 10
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/4 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon ground dried ginger
  6. 1/4 teaspoon ground nutmeg
  7. 1 teaspoon ground cinnamon
  8. 1 egg
  9. 1 teaspoon vanilla extract
  10. 1/4 cup molasses
  11. 1 1/2 cups water
  12. 1 1/2 cup chopped pecans
  13. 1-2 cups Jackson Morgan Brown Sugar & Cinnamon Liqueur (for serving)
  14. Butter & maple syrup for serving
Instructions
  1. Whisk the flour, baking powder, baking soda, nutmeg, salt, ginger, cinnamon, and 1 cup of the chopped pecans in a bowl; set aside.
  2. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated.
  3. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
  4. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
  5. Serve warm and top with Jackson Morgan Brown Sugar & Cinnamon Liqueur, butter, maple syrup, & chopped pecans
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