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Holiday Spreads

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

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

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

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.
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